Recipe Lab

The spectrum of every great recipe.

Most food writing gives you one recipe. For each dish here, hundreds of published recipes are weighed ingredient by ingredient and laid side by side: the typical recipe, how far recipes spread, and where each one sits, with a link to the original. Style atlases do the same for dishes defined by what goes on them: which toppings, broths and buns each regional style uses.

19,392

recipes

50

labs

795

sites

13

languages

What the numbers say

All 171 findings →

Every lab, by category

Cookies

Brownies and bars

Cakes

Quick loaves

Muffins, scones and biscuits

Pancakes, waffles and crepes

Sandwich loaves

Rustic and sourdough breads

Enriched and sweet breads

Rolls and buns

Bagels, bialys, pretzels and English muffins

Pizza and flatbreads

Pie and pastry

Laminated pastry

Eggs

Rice dishes

Curries

Hot dogs

Noodles

How the numbers are made

  • Recipes come from 795 sites that publish them as structured recipe data, in 13 languages. Each site's robots.txt decides whether it is read.
  • Every ingredient line becomes grams: printed weights as printed, cups and spoons by standard densities, counted items by typical weights.
  • Baking labs compare grams per 100 g of flour (baker's percentages), so a small batch and a double batch line up. Recipes outside a plausible range on any ingredient are dropped, and each lab says how many and why.
  • Style atlases (Hot Dog Atlas, Ramen Atlas) record which components each recipe uses, such as the sausage, bun and toppings, and compare styles by how often each one appears.
  • Every recipe page links to the original, which is where the method is. Recipe Lab does not republish instructions or photos.