Editorial Policy

Last updated: November 2, 2026

This policy describes how recipes on RecipeZoe are created, reviewed and corrected. It exists so readers can judge how much to rely on what they read here.

Standards

  • Each recipe explains why its key steps work. Explanations of cooking science are included only when they are well established; uncertain claims are left out.
  • Food-safety temperatures follow guidance from US food-safety agencies, such as 165°F (74°C) for poultry and 145°F (63°C) with a rest for whole cuts of pork and beef. Where cooks commonly choose a different doneness, the recipe states both.
  • Measurements are given in US units with metric conversions, and oven temperatures in both °F and °C.
  • Recipes describe common problems honestly, including trade-offs of shortcuts.
  • No invented personal stories, credentials, ratings, reviews or statistics are published.

How recipes are created and reviewed

Recipes are drafted from established techniques, with standard proportions, times and temperatures. Before publication, each one is checked for internal consistency: the article and the recipe card must describe the same ingredients and steps, and every doneness cue must agree with the recipe’s temperatures.

A recipe shows a Last reviewed date only after an editor has actually re-checked it. Kitchen Notes appear only when the editor has a genuine first-hand observation to add.

Updates and dates

Recipes are updated when an error is found, when guidance changes, or when a clearer explanation is possible. Publication dates are not changed to make content appear newer.

Corrections

To report an error, use the Contact page and include the recipe name and the step involved. Each report is reviewed. Confirmed errors that affect safety are corrected as a priority; other corrections are made in the next update of that recipe.

Advertising and independence

Advertising helps pay for the site but does not influence which recipes are published or what they recommend. Affiliate links, if ever used, are clearly disclosed on the page where they appear.