What this is
About RecipeWiki
A recipe encyclopedia anyone can edit — and a plain account of where the recipes came from.
The idea
Recipes belong to everyone. Nobody owns how to braise a shin of beef, and the useful parts — how long it actually takes, what it looks like when it is ready, what to do when it is not — improve when more people can correct them. So every page here is editable, every change is recorded against whoever made it, and any edit can be undone by anyone.
How the recipes were written
These recipes are not kitchen-tested
The 154 recipes this collection started with were written with AI assistance and reviewed for coherence and safety, not cooked in sequence by a test kitchen. We say so here because the alternative is implying a level of verification that does not exist.
Treat quantities and timings as a well-informed starting point. Where a recipe involves food safety, follow the temperature given rather than an appearance cue — and if you cook something and it is wrong, correcting the page is the most useful thing you can do.
What we do differently
- Weights, not cups. Grams for anything where volume misleads.
- Both temperature scales, every time, so nobody converts in their head next to a hot oven.
- Timings that count the waiting. If a dough proves overnight, the total time says so instead of advertising forty minutes.
- No life story before the ingredients. The recipe starts where the page starts.
Licence
Contributed text is published under CC BY-SA 4.0. Free to read, free to reuse, free to improve — credit RecipeWiki and pass the same freedom on. Photographs may carry their own terms.
Contributing
You need an account only to edit, so that changes can be attributed and undone. Names are given rather than chosen — there is nothing to squat and nobody can register a name that impersonates someone else. Add a recipe or see what has changed recently.
Questions: support@yarkii.com · Back to the wiki