How our recipes are made

This page explains how recipes on Recipes by Mom are written and checked, what we do not claim, and the cautions that apply to every recipe on the site.

How a recipe is written

1. A dish is chosen. We pick everyday dishes that home cooks ask about: dinners that fit a weeknight, breakfasts that can be made ahead, simple baking, soups and stews.
2. An AI-assisted draft. We use an AI writing tool to produce a first draft of the recipe and its notes, using standard home-cooking ratios and methods.
3. A separate checking pass. The draft goes through a second review focused on quantities and metric conversions, times and oven temperatures, whether every listed ingredient is used in the method, food safety temperatures, allergens, and removing anything invented or overstated.
4. An editor reads it. An editor reads the recipe as a cook would before it is published, and can change or hold it.

What we do not claim

• Not test-kitchen tested. Recipes are not individually cooked and retested before publishing. Ovens, pans and ingredients vary, so use the visual cues in each step along with the times.
• No personal stories. There is no family or persona behind the recipes, so we do not write anecdotes.
• No nutrition numbers. We do not calculate calories or nutrients, so we do not print them. Our “Healthy Swaps” recipes describe swaps in plain terms (more vegetables, whole grains, a lighter dairy) and make no health or weight-loss claims.
• No brands. No sponsored ingredients, no affiliate links, no product recommendations.

Food safety

Where a recipe includes poultry, meat, fish or eggs, we give the safe minimum internal temperature using the commonly published USDA values, for example 165°F (74°C) for chicken and turkey and 160°F (71°C) for ground beef and pork. An instant-read thermometer is the reliable way to check. Refrigerate leftovers within 2 hours of cooking and use them within 3 to 4 days. These are general guidelines for home cooks, not professional food-safety advice.

Allergens

Each recipe ends with an allergen note naming the common allergens it contains, such as milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish and sesame. Packaged ingredients like broth, sauces, spice blends and baking chips can contain allergens or be made alongside them, so always check the label. If you are cooking for someone with a food allergy, follow the advice of their doctor or allergist; our notes are not a substitute.

Corrections

If a quantity looks wrong, a step is unclear or a recipe did not work for you, tell us at [email protected]. We review every report, correct the recipe when we find a problem, and update the page date when the change is significant.