The things we got wrong
This is a log of the mistakes we made—and the ones we fixed. It’s not a list of lessons learned, because the lessons are in the fixing. A site that publishes its corrections is either lying or telling the truth. We’re doing the latter.
You’ll find three real failures here, each with a name attached. That’s how you’ll know who to trust: not by what we say we’ve done, but by what we admit we got wrong, and who owns it.
The rest of the site is built on the assumption that if you can spot a mistake, we’ll spot it too.
Three we had to fix
These are the first three mistakes we caught before they became habits. None of them were obvious at the time. All of them were caught by readers.
The log of corrections
- 1Wrong ingredient ratios in the first 100 recipes
The site launched with a batch of recipes where the sauce-to-glaze ratios were miscalculated by 15%—too much liquid in every dish. Two readers emailed within a week, and a third pointed out the pattern before we did. Jerome Rasmussen rechecked every formula, then rewrote the measurement guidelines from scratch. The fix took three days, but the error had been live for six. The contact page now includes a note about double-checking ratios before publishing.
- 2A glaze technique that didn’t work in real kitchens
The ‘quick-set glaze’ method we promoted for busy cooks kept separating when tested by readers with home ovens. Jerome Rasmussen tested it again in a rental kitchen with three different pan types and confirmed it only worked in commercial-grade equipment. The recipe was updated to specify ‘professional-grade’ tools, and a warning was added about testing adjustments at home. The mistake stood for two weeks before a reader in Ohio posted a photo of their failed attempt.
- 3A mislabeled ‘traditional’ dish that wasn’t
We called a modern fusion sauce ‘Grandma’s Secret Glaze’ after a reader assumed it was a family recipe. Jerome Rasmussen dug into the archives and found no record of it being passed down—it was an original creation. The name was changed to ‘Bold Fusion Glaze,’ and a disclaimer was added to all ‘traditional’-labeled recipes. The error went unnoticed for four months until a Greek reader (whose grandmother *did* teach Jerome) pointed it out.
What those three changed
These failures didn’t just get fixed—they rewrote how we work. The first taught us to pre-test every ratio with three different tools. The second made us require reader feedback before labeling anything ‘quick.’ The third led to a new tagging system for recipes, separating ‘family-inspired’ from ‘original.’
Rules that came from mistakes
- Every ratio must be tested with at least three tools before publishing (from the ingredient ratios mistake).
- No ‘quick’ or ‘easy’ label without reader confirmation from home kitchens (from the glaze technique failure).
- ‘Traditional’ recipes now require documented lineage or a clear ‘original’ disclaimer (from the mislabeled dish).
The people behind this
This is Jerome Rasmussen, Founder & Editor. You’ve just read three of the mistakes I’ve owned up to—because that’s how you get to know someone who runs a site like this.
The rest of the work happens in the kitchen, where the real failures (the burned pans, the ruined batches) never make it onto a page. But the ones that slip through? That’s when you learn who’s really behind it.
Keeping a log like this isn’t comfortable. It means admitting you’re human in a space where perfection is often the default. It means looking at your own work and saying, *‘This was wrong,’* even when it’s already out there.
And it means trusting readers enough to tell them before they have to. That’s the part that stings the most—not the corrections, but the fact that someone had to point them out in the first place.
There’s a small mistake I made early on that never made it here: I once wrote a recipe for a glaze that required a rare spice I’d only ever found in a specialty shop.
A reader in Texas messaged to say they’d spent an hour searching for it—and then I realized I’d never actually bought it myself. I rewrote the recipe that day, using ingredients from a regular grocery store. That’s the kind of thing that stays quiet, because it’s not the site’s fault.
It’s mine.
If you find something we got wrong, don’t write it off as a typo. Send it to the contact page. The next log entry might have your name in it—and that’s how we keep getting better.
There will be a next one
This list isn’t finished. We’ll add to it whenever we find something that should have been caught earlier. If you spot a mistake—whether it’s a wrong measurement, a recipe that doesn’t work, or a claim that wasn’t backed up—let us know. The contact page is where to send it.
No shame, no lectures, just a fix. That’s the deal.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.