Policies
Editorial & Recipe Testing Standards
Every recipe is made at least three times, weighed in grams, and checked by following only the written recipe before it's published. We explain the why, correct mistakes openly and update recipes when we learn something better.
Our promise
Every recipe gives gram weights next to cups and spoons, explains what each ingredient does, and tells you what to look for when it’s done. Every recipe on Breakfast Bake is built around that promise and the standards below.
How recipes are developed
- Purpose first. Each recipe starts with a question: what should this be, and why does the usual version go wrong? Our “Why this works” section answers that question.
- Original work. We develop recipes ourselves. When a recipe is inspired by a cookbook, another writer or a tradition, we credit the source by name and link where possible.
- Real kitchens. We test in an ordinary home kitchen with supermarket ingredients and standard equipment, not professional gear.
How recipes are tested
- Development bakes: as many as needed to get the recipe right, writing down weights as we go.
- The written test: someone bakes the recipe following only the written text, to catch missing steps and unclear wording.
- Variations: substitutions we recommend, such as dairy-free or make-ahead options, are tested at least once. We say when a suggestion is untested.
- Doneness cues: we photograph and write down what “done” looks, feels and measures like, including internal temperatures where they’re useful.
How weights and volumes are verified
- Ingredients are weighed in grams on a digital scale accurate to 1 g (0.1 g for leaveners and yeast).
- Volume measures are converted with our house weight chart, based on the spoon-and-level method, and we round to measures you can actually use (no “0.37 cups”).
- For key ingredients such as flour, sugar and butter, we spot-check the conversion by measuring the volume amount and weighing it.
- Oven temperatures are checked with a separate oven thermometer, and times are given as ranges with a visual cue.
Nutrition
Nutrition estimates are calculated from the ingredient list with an online nutrition tool and rounded. They’re estimates, not lab results. See our Disclaimer.
Use of AI
We may use AI tools to help with spelling, grammar, formatting and checking conversions, and to help draft structured data such as FAQs from our own notes. Recipes are never generated by AI. Every recipe is developed, cooked, tested, weighed and photographed by people, and a person reviews and approves every word before it’s published. We don’t publish AI-generated food photos as real photographs, and illustrations are labeled as illustrations.
Corrections
If we get something wrong, we fix it quickly and openly. Small fixes, like typos or a clearer sentence, are made silently. Substantive corrections, such as a wrong quantity, temperature or time, or a food-safety issue, are noted on the recipe and recorded with the date and what changed in our public corrections log. Report an error through the contact page and choose “Recipe question or correction”.
Updates
We revisit popular recipes regularly. When we change a recipe meaningfully, we update the “Updated” date shown on the page, explain what changed, and keep the original version’s key details in the notes when that helps people who loved it.
Independence and sponsorships
Advertisers, affiliates and sponsors never influence our recipes or opinions. See our Affiliate & Advertising Disclosure.
Reader feedback
Comments and ratings come from real readers and are moderated only for spam, abuse and safety, never to remove honest criticism. We don’t buy, incentivize or invent reviews, and we only show star ratings in search results when real ratings exist.