# Recipe Lab

> Hundreds of published recipes per dish, every ingredient converted to grams and expressed as baker's percentages (grams per 100 g of flour; grams per egg for Deviled Eggs, grams per 100 g of uncooked rice for Biryani, grams per can of coconut milk for Massaman Curry), so a small recipe and a double batch can be compared line for line. 19,392 recipes in all: 18,371 in 48 weighed dish labs and 1,021 in 2 style atlases (Hot Dog Atlas, Ramen Atlas), which compare what goes on or in a dish rather than weights.

Recipe Lab, at https://recipes.bialerology.com, is a personal data project, part of bialerology.com. It does not publish its own recipes. For each dish it collects recipes that sites publish as schema.org Recipe data, weighs every ingredient, and shows the whole distribution: the typical recipe (the median of each ingredient), how far recipes spread, and a page per recipe that links to the original for the method. Built 2026-09-27; this file is regenerated from the site's data on every deploy.

## How the numbers are made

- Ingredient lines are converted to grams: weights the source printed are used as printed, cups and spoons use standard densities (flour 125 g a cup, sugar 200 g, butter 227 g), counted items use typical weights (a large egg 50 g, a medium banana 118 g peeled).
- Ingredients are grouped (butter and oil are fat; white, brown and liquid sweeteners are sugar) and divided by the flour weight. 100% means as much as the flour. Deviled Eggs: divided by the number of eggs, an egg counted as 50 g. Biryani: divided by the uncooked rice weight. Massaman Curry: divided by the number of cans, a can counted as 400 g.
- Frosting, glaze, streusel, filling and pan-greasing lines are listed on recipe pages but left out of the percentages.
- A recipe outside a dish's plausible range on any ingredient is dropped as a different dish or a misparse. Each overview page states how many were dropped and why.
- "Most recipes" is the middle half, from the 25th to the 75th percentile.
- Recipes come from English, French, German, Italian, Spanish, Portuguese and Dutch sites. Non-English ingredient lines are read in their own units and words (a German Päckchen of baking powder is 15 g, a French sachet 11 g), ovens in Celsius; recipe pages show the original lines and language.

## Sections in each dish lab

Each dish lab below has these pages, at the lab's URL plus the path; the ones with a note only where the lab's data supports them:
- Overview (/): The typical recipe and how far recipes spread on each ingredient.
- Discover (/discover): Every recipe plotted on any two ratios.
- Calculator (/calculator): Start from the typical recipe, move the ratios, get grams.
- Ingredients (/ingredients): Which ingredients recipes use, and the choices they make.
- Ratios (/ratios): Which ingredients rise and fall together.
- Timeline (/timeline): Recipes by publication year and how the typical one shifted.
- Around the World (/world): The typical recipe in each language, and where French, German or Italian recipes part from English ones. Labs with at least 8 recipes in two or more languages.
- Title Words (/words): What recipes whose titles say fudgy, healthy or small batch do differently from the rest, and which words change nothing. Labs where at least two title words go with a clear difference.
- All Recipes (/recipes): Every recipe, sortable, with a page each.
- Clusters (/clusters): The styles the numbers fall into.
- Decision Tree (/decision-tree): A few questions that narrow the recipes to the ones you want.

## Findings

[Findings](https://recipes.bialerology.com/findings): the 171 clearest differences across 39 labs, each with its numbers and a link to the page with the chart. Every one clears the site's one bar for a difference between two groups of recipes: medians a third of the middle half apart and a rank-sum z of at least 3, or, for whether an ingredient is used at all, shares 25 points apart with a z of 3. The 10 to start with:
- Most Italian deviled egg recipes add meat or fish (84%, against 21% of English recipes). (13 Italian recipes against 207 English; https://recipes.bialerology.com/deviled-eggs/world#differ)
- Banana bread recipes called “healthy” use 45% less fat than the rest (25% against 45% of the flour weight). (26 English recipes with the word against 470 without; https://recipes.bialerology.com/banana-bread/words)
- The most-reviewed soft pretzel recipes use about half as much butter as the rest (2.8% against 7.5% of the flour weight). (26 recipes with 50 or more ratings against 147 with fewer; https://recipes.bialerology.com/soft-pretzels#favorites)
- Seattle dog: cream cheese, requeijão or catupiry in 5 of 5 recipes (100%), against 2% of all 529 hot dogs. (5 Seattle recipes against 529 hot dogs; https://recipes.bialerology.com/hot-dogs/styles/seattle#apart)
- Zucchini bread recipes with “double chocolate” in the title use 76% more egg than the rest (71% against 40% of the flour weight). (10 English recipes with the word against 212 without; https://recipes.bialerology.com/zucchini-bread/words)
- Hiyashi chuka: cucumber in 13 of 13 recipes (100%), against 3% of all 492 ramen bowls. (13 Hiyashi chuka recipes against 492 ramen bowls; https://recipes.bialerology.com/ramen/styles/hiyashi-chuka#apart)
- Most German snickerdoodle recipes use no cream of tartar (100%, against 14% of English recipes). (10 German recipes against 196 English; https://recipes.bialerology.com/snickerdoodles/world#differ)
- Italian croissant recipes use 71% more sugar than English ones (17% against 10% of the flour weight). (12 Italian recipes against 54 English; https://recipes.bialerology.com/croissants/world#differ)
- Most French pound cake recipes use no dairy (92%, against 17% of English recipes). (67 French recipes against 363 English; https://recipes.bialerology.com/pound-cake/world#differ)
- Italian white sandwich bread recipes use 26% less liquid than English ones (50% against 68% of the flour weight). (8 Italian recipes against 66 English; https://recipes.bialerology.com/sandwich-bread/world#differ)

## Labs

### Cookies

- [Chocolate Chip Cookies](https://recipes.bialerology.com/cookies): 612 recipes. Texture (chewy, crisp, cakey, thick) scored from each recipe with a cited food-science rubric, plus ratio charts, clusters, a decision tree and a timeline. Per-recipe pages at https://recipes.bialerology.com/cookies/recipes.
- [Sugar Cookies](https://recipes.bialerology.com/sugar-cookies): 513 recipes from 117 sites. Typical baker's percentages: fat 61% (most 50% to 70%), sugar 64% (most 53% to 83%), egg 18% (most 14% to 23%), leavening 1.3% (most 0.4% to 2.1%), salt 0.7% (most 0.2% to 1%). Oven 350°F, about 11 minutes. Also: [Around the World](https://recipes.bialerology.com/sugar-cookies/world), [Title Words](https://recipes.bialerology.com/sugar-cookies/words).
- [Snickerdoodles](https://recipes.bialerology.com/snickerdoodles): 215 recipes from 90 sites. Typical baker's percentages: fat 63% (most 57% to 66%), sugar 90% (most 80% to 103%), egg 27% (most 18% to 29%), cream of tartar 1.2% (most 0.5% to 1.7%), leavening 1.7% (most 1.4% to 1.9%), salt 0.8% (most 0.4% to 1.1%). Oven 350°F, about 11 minutes. Also: [Around the World](https://recipes.bialerology.com/snickerdoodles/world), [Title Words](https://recipes.bialerology.com/snickerdoodles/words).
- [Oatmeal Cookies](https://recipes.bialerology.com/oatmeal-cookies): 499 recipes from 121 sites. Typical baker's percentages: oats 85% (most 64% to 122%), fat 91% (most 74% to 116%), sugar 135% (most 115% to 168%), egg 40% (most 29% to 52%), leavening 2.9% (most 2.2% to 3.7%), salt 1.4% (most 1% to 2.1%). Oven 350°F, about 11 minutes. Also: [Around the World](https://recipes.bialerology.com/oatmeal-cookies/world), [Title Words](https://recipes.bialerology.com/oatmeal-cookies/words).
- [Peanut Butter Cookies](https://recipes.bialerology.com/peanut-butter-cookies): 326 recipes from 107 sites. Typical baker's percentages: peanut butter 88% (most 69% to 124%), butter 61% (most 50% to 73%), sugar 111% (most 88% to 134%), egg 30% (most 24% to 33%), leavening 2.5% (most 1.8% to 3.5%), salt 0.9% (most 0.3% to 1.4%). Oven 350°F, about 11 minutes. Also: [Around the World](https://recipes.bialerology.com/peanut-butter-cookies/world).
- [Shortbread](https://recipes.bialerology.com/shortbread): 433 recipes from 122 sites. Typical baker's percentages: butter 81% (most 69% to 91%), sugar 40% (most 33% to 51%), starch 0% (most 0% to 0%), salt 0.4% (most 0% to 1%). Oven 350°F, about 18 minutes. Also: [Around the World](https://recipes.bialerology.com/shortbread/world).

### Brownies and bars

- [Brownies](https://recipes.bialerology.com/brownies): 1221 recipes from 188 sites. Typical baker's percentages: chocolate 150% (most 73% to 233%), cocoa 18% (most 0% to 46%), fat 136% (most 91% to 182%), sugar 224% (most 160% to 304%), egg 125% (most 94% to 160%), leavening 0% (most 0% to 2.4%), salt 1.2% (most 0% to 2.4%). Oven 350°F, about 30 minutes. Also: [Around the World](https://recipes.bialerology.com/brownies/world), [Title Words](https://recipes.bialerology.com/brownies/words).

### Cakes

- [Pound Cake](https://recipes.bialerology.com/pound-cake): 462 recipes from 111 sites. Typical baker's percentages: butter 91% (most 74% to 100%), sugar 120% (most 100% to 160%), egg 80% (most 67% to 96%), dairy 46% (most 0% to 65%), leavening 1.6% (most 0.4% to 2.8%), salt 0.7% (most 0.1% to 1.3%). Oven 350°F, about 60 minutes. Also: [Around the World](https://recipes.bialerology.com/pound-cake/world), [Title Words](https://recipes.bialerology.com/pound-cake/words).
- [Vanilla Cake](https://recipes.bialerology.com/vanilla-cake): 126 recipes from 60 sites. Typical baker's percentages: sugar 108% (most 96% to 120%), fat 66% (most 57% to 73%), egg 56% (most 48% to 64%), liquid 82% (most 70% to 98%), leavening 3.9% (most 3.2% to 4.5%), salt 1% (most 0.8% to 1.4%). Oven 350°F, about 28 minutes.
- [Chocolate Cake](https://recipes.bialerology.com/chocolate-cake): 357 recipes from 135 sites. Typical baker's percentages: cocoa 23% (most 12% to 30%), chocolate 0% (most 0% to 45%), sugar 142% (most 106% to 167%), fat 62% (most 46% to 89%), egg 46% (most 40% to 63%), liquid 138% (most 103% to 185%), leavening 4.8% (most 3.5% to 6.6%), salt 1.1% (most 0% to 1.8%). Oven 350°F, about 33 minutes. Also: [Around the World](https://recipes.bialerology.com/chocolate-cake/world), [Title Words](https://recipes.bialerology.com/chocolate-cake/words).
- [Carrot Cake](https://recipes.bialerology.com/carrot-cake): 260 recipes from 119 sites. Typical baker's percentages: carrot 107% (most 88% to 132%), sugar 107% (most 83% to 145%), fat 78% (most 58% to 92%), egg 68% (most 60% to 80%), spice 1.9% (most 0.7% to 2.7%), leavening 4.8% (most 3.8% to 6.1%), salt 0.6% (most 0% to 1.5%). Oven 350°F, about 40 minutes. Also: [Around the World](https://recipes.bialerology.com/carrot-cake/world).

### Quick loaves

- [Banana Bread](https://recipes.bialerology.com/banana-bread): 708 recipes from 162 sites. Typical baker's percentages: banana 148% (most 120% to 189%), sugar 78% (most 58% to 94%), fat 45% (most 32% to 54%), egg 40% (most 36% to 52%), dairy 15% (most 0% to 43%), leavening 3.5% (most 2.5% to 4.7%), salt 1% (most 0.2% to 1.4%). Oven 350°F, about 55 minutes. Also: [Around the World](https://recipes.bialerology.com/banana-bread/world), [Title Words](https://recipes.bialerology.com/banana-bread/words).
- [Cornbread](https://recipes.bialerology.com/cornbread): 250 recipes from 92 sites. Typical baker's percentages: cornmeal share 53% (most 47% to 62%), buttermilk 93% (most 82% to 120%), fat 29% (most 21% to 43%), sugar 21% (most 10% to 42%), egg 34% (most 25% to 38%), leavening 4.1% (most 3% to 5.2%), salt 1.3% (most 0.9% to 1.9%). Oven 400°F, about 25 minutes. Also: [Around the World](https://recipes.bialerology.com/cornbread/world).
- [Zucchini Bread](https://recipes.bialerology.com/zucchini-bread): 243 recipes from 95 sites. Typical baker's percentages: zucchini 88% (most 66% to 113%), sugar 96% (most 80% to 112%), fat 52% (most 39% to 64%), egg 44% (most 40% to 53%), spice 1.2% (most 0% to 2.1%), leavening 3.3% (most 2.7% to 4.2%), salt 1.4% (most 0.9% to 1.6%). Oven 350°F, about 55 minutes. Also: [Around the World](https://recipes.bialerology.com/zucchini-bread/world), [Title Words](https://recipes.bialerology.com/zucchini-bread/words).
- [Pumpkin Bread](https://recipes.bialerology.com/pumpkin-bread): 142 recipes from 79 sites. Typical baker's percentages: pumpkin 127% (most 98% to 155%), sugar 114% (most 88% to 136%), fat 50% (most 44% to 58%), egg 46% (most 40% to 53%), spice 2.4% (most 1.7% to 3.1%), leavening 3.4% (most 2.7% to 4%), salt 1.4% (most 0.9% to 2.1%). Oven 350°F, about 55 minutes. Also: [Around the World](https://recipes.bialerology.com/pumpkin-bread/world).
- [Irish Soda Bread](https://recipes.bialerology.com/irish-soda-bread): 123 recipes from 78 sites. Typical baker's percentages: buttermilk 84% (most 75% to 95%), baking soda 1.2% (most 1.2% to 1.7%), butter 5.6% (most 0% to 13%), sugar 1% (most 0% to 9%), egg 0% (most 0% to 10%), salt 1.2% (most 1.1% to 1.5%). Oven 400°F, about 40 minutes. Also: [Around the World](https://recipes.bialerology.com/irish-soda-bread/world).

### Muffins, scones and biscuits

- [Blueberry Muffins](https://recipes.bialerology.com/blueberry-muffins): 272 recipes from 119 sites. Typical baker's percentages: blueberries 80% (most 60% to 100%), sugar 68% (most 54% to 80%), fat 40% (most 30% to 47%), egg 33% (most 26% to 40%), dairy 65% (most 48% to 92%), leavening 4.2% (most 3.4% to 5.2%), salt 0.8% (most 0.2% to 1.2%). Oven 375°F, about 22 minutes. Also: [Around the World](https://recipes.bialerology.com/blueberry-muffins/world).
- [Biscuits](https://recipes.bialerology.com/biscuits): 321 recipes from 91 sites. Typical baker's percentages: fat 40% (most 34% to 45%), buttermilk 84% (most 71% to 98%), leavening 5.1% (most 4.3% to 6%), sugar 3.3% (most 0% to 5.2%), salt 1.6% (most 1.2% to 2.3%). Oven 425°F, about 15 minutes. Also: [Title Words](https://recipes.bialerology.com/biscuits/words).
- [Scones](https://recipes.bialerology.com/scones): 660 recipes from 141 sites. Typical baker's percentages: butter 33% (most 24% to 43%), liquid 52% (most 44% to 65%), sugar 20% (most 11% to 28%), egg 16% (most 0% to 20%), leavening 4.4% (most 3.6% to 5.3%), salt 0.8% (most 0.2% to 1.2%). Oven 400°F, about 16 minutes. Also: [Around the World](https://recipes.bialerology.com/scones/world), [Title Words](https://recipes.bialerology.com/scones/words).

### Pancakes, waffles and crepes

- [Pancakes](https://recipes.bialerology.com/pancakes): 802 recipes from 170 sites. Typical baker's percentages: liquid 159% (most 126% to 195%), egg 40% (most 33% to 53%), sugar 16% (most 10% to 23%), fat 16% (most 0.6% to 23%), leavening 5.4% (most 3.9% to 7.3%), salt 0.9% (most 0.2% to 1.6%). Also: [Around the World](https://recipes.bialerology.com/pancakes/world), [Title Words](https://recipes.bialerology.com/pancakes/words).
- [Waffles](https://recipes.bialerology.com/waffles): 455 recipes from 145 sites. Typical baker's percentages: liquid 150% (most 107% to 181%), egg 40% (most 37% to 53%), fat 31% (most 23% to 44%), sugar 15% (most 6.8% to 25%), leavening 4.1% (most 2.4% to 5.5%), salt 0.7% (most 0.1% to 1.4%). Also: [Around the World](https://recipes.bialerology.com/waffles/world), [Title Words](https://recipes.bialerology.com/waffles/words).
- [Crepes](https://recipes.bialerology.com/crepes): 338 recipes from 120 sites. Typical baker's percentages: liquid 241% (most 203% to 280%), egg 80% (most 60% to 100%), butter 16% (most 3% to 25%), sugar 4% (most 0% to 17%), salt 0.2% (most 0% to 0.6%). Also: [Around the World](https://recipes.bialerology.com/crepes/world).

### Sandwich loaves

- [White Sandwich Bread](https://recipes.bialerology.com/sandwich-bread): 150 recipes from 83 sites. Typical baker's percentages: liquid 64% (most 59% to 71%), fat 8% (most 5% to 11%), sugar 4.2% (most 1.9% to 6.2%), salt 1.9% (most 1.5% to 2.2%), yeast 1.3% (most 1% to 1.7%). Oven 375°F, about 33 minutes. Also: [Around the World](https://recipes.bialerology.com/sandwich-bread/world).
- [Japanese Milk Bread](https://recipes.bialerology.com/japanese-milk-bread): 73 recipes from 44 sites. Typical baker's percentages: liquid 68% (most 54% to 76%), butter 13% (most 8.7% to 16%), sugar 13% (most 8% to 16%), egg 14% (most 8.9% to 18%), salt 1.6% (most 1.1% to 1.9%), yeast 1.8% (most 1.2% to 2%). Oven 350°F, about 31 minutes.
- [Whole Wheat Bread](https://recipes.bialerology.com/whole-wheat-bread): 116 recipes from 64 sites. Typical baker's percentages: whole wheat share 80% (most 50% to 100%), liquid 71% (most 63% to 80%), sweetener 3.4% (most 0.1% to 10%), fat 4.9% (most 0% to 7.6%), salt 1.9% (most 1.6% to 2%), yeast 1.3% (most 0.7% to 1.6%). Oven 375°F, about 35 minutes. Also: [Around the World](https://recipes.bialerology.com/whole-wheat-bread/world).
- [Potato Bread](https://recipes.bialerology.com/potato-bread): 100 recipes from 52 sites. Typical baker's percentages: potato 40% (most 30% to 60%), liquid 49% (most 33% to 64%), fat 8.5% (most 3.4% to 16%), sugar 3.1% (most 0% to 9.6%), egg 6.8% (most 0% to 13%), salt 2% (most 1.5% to 2.3%), yeast 1.4% (most 0.8% to 1.7%). Oven 375°F, about 30 minutes. Also: [Around the World](https://recipes.bialerology.com/potato-bread/world).

### Rustic and sourdough breads

- [Sourdough Bread](https://recipes.bialerology.com/sourdough-bread): 152 recipes from 61 sites. Typical baker's percentages: starter 25% (most 19% to 30%), water 68% (most 60% to 75%), salt 2% (most 1.8% to 2.3%), fat 0% (most 0% to 0%), sweetener 0% (most 0% to 0%). Oven 450°F, about 30 minutes. Also: [Around the World](https://recipes.bialerology.com/sourdough-bread/world).
- [No-Knead Bread](https://recipes.bialerology.com/no-knead-bread): 136 recipes from 69 sites. Typical baker's percentages: water 79% (most 73% to 84%), salt 2% (most 1.6% to 2.1%), yeast 0.4% (most 0.2% to 1.2%), fat 0% (most 0% to 0%). Oven 450°F, about 30 minutes. Also: [Around the World](https://recipes.bialerology.com/no-knead-bread/world).
- [French Bread](https://recipes.bialerology.com/french-bread): 138 recipes from 66 sites. Typical baker's percentages: water 67% (most 60% to 71%), salt 2% (most 1.7% to 2.1%), yeast 0.8% (most 0.3% to 1.4%), sugar 0% (most 0% to 0.6%), fat 0% (most 0% to 0%). Oven 450°F, about 22 minutes. Also: [Around the World](https://recipes.bialerology.com/french-bread/world).

### Enriched and sweet breads

- [Cinnamon Rolls](https://recipes.bialerology.com/cinnamon-rolls): 364 recipes from 131 sites. Typical baker's percentages: liquid 53% (most 45% to 62%), butter 16% (most 13% to 21%), sugar 14% (most 11% to 20%), egg 11% (most 8.3% to 18%), yeast 1.6% (most 1.3% to 2%), salt 1% (most 0.5% to 1.3%). Oven 350°F, about 25 minutes. Also: [Around the World](https://recipes.bialerology.com/cinnamon-rolls/world).
- [Brioche](https://recipes.bialerology.com/brioche): 217 recipes from 81 sites. Typical baker's percentages: butter 36% (most 24% to 49%), egg 40% (most 26% to 57%), sugar 14% (most 10% to 19%), milk or water 25% (most 12% to 40%), salt 1.4% (most 0.2% to 2%), yeast 1.4% (most 1% to 1.9%). Oven 350°F, about 30 minutes. Also: [Around the World](https://recipes.bialerology.com/brioche/world).
- [Challah](https://recipes.bialerology.com/challah): 72 recipes from 40 sites. Typical baker's percentages: egg 25% (most 20% to 30%), oil 12% (most 8% to 15%), sweetener 13% (most 9.6% to 17%), water 40% (most 33% to 47%), salt 1.8% (most 1.5% to 2.3%), yeast 1.4% (most 1.2% to 1.7%). Oven 350°F, about 28 minutes.

### Rolls and buns

- [Dinner Rolls](https://recipes.bialerology.com/dinner-rolls): 249 recipes from 101 sites. Typical baker's percentages: liquid 61% (most 52% to 68%), butter 14% (most 10% to 20%), sugar 10% (most 6.7% to 13%), egg 10% (most 2% to 17%), yeast 1.6% (most 1.3% to 2.2%), salt 1.5% (most 1.2% to 1.8%). Oven 375°F, about 19 minutes. Also: [Around the World](https://recipes.bialerology.com/dinner-rolls/world), [Title Words](https://recipes.bialerology.com/dinner-rolls/words).
- [Hamburger Buns](https://recipes.bialerology.com/hamburger-buns): 143 recipes from 76 sites. Typical baker's percentages: liquid 55% (most 47% to 63%), fat 10% (most 6.7% to 15%), sugar 6.3% (most 4.2% to 8.5%), egg 13% (most 9.8% to 20%), salt 1.8% (most 1.4% to 2%), yeast 1.5% (most 1.1% to 2%). Oven 375°F, about 15 minutes. Also: [Around the World](https://recipes.bialerology.com/hamburger-buns/world).

### Bagels, bialys, pretzels and English muffins

- [Bagels](https://recipes.bialerology.com/bagels): 150 recipes from 71 sites. Typical baker's percentages: water 59% (most 51% to 63%), malt or sugar 4% (most 1.8% to 7.3%), salt 1.9% (most 1.4% to 2.3%), yeast 1.1% (most 0.4% to 1.6%). Oven 425°F, about 20 minutes. Also: [Around the World](https://recipes.bialerology.com/bagels/world), [Title Words](https://recipes.bialerology.com/bagels/words).
- [Bialys](https://recipes.bialerology.com/bialys): 22 recipes from 20 sites. Typical baker's percentages: water 63% (most 61% to 69%), salt 2% (most 1.8% to 2.1%), yeast 0.5% (most 0.4% to 0.8%), sugar or malt 0% (most 0% to 1.3%), fat 0% (most 0% to 0%). Oven 475°F, about 14 minutes.
- [Soft Pretzels](https://recipes.bialerology.com/soft-pretzels): 173 recipes from 76 sites. Typical baker's percentages: water 63% (most 59% to 71%), butter 7% (most 2.8% to 10%), sugar 2.4% (most 1.2% to 4.3%), salt 1.7% (most 1.3% to 2%), yeast 1.4% (most 1.2% to 1.7%). Oven 425°F, about 15 minutes. Also: [Around the World](https://recipes.bialerology.com/soft-pretzels/world), [Title Words](https://recipes.bialerology.com/soft-pretzels/words).
- [English Muffins](https://recipes.bialerology.com/english-muffins): 76 recipes from 48 sites. Typical baker's percentages: liquid 74% (most 67% to 87%), fat 6% (most 2% to 8.4%), sugar 3.9% (most 2% to 6%), salt 1.6% (most 1.4% to 1.9%), yeast 1.2% (most 0.7% to 1.8%). Also: [Around the World](https://recipes.bialerology.com/english-muffins/world), [Title Words](https://recipes.bialerology.com/english-muffins/words).

### Pizza and flatbreads

- [Pizza](https://recipes.bialerology.com/pizza): 5,130 recipes, 1,480 with a dough that parses to baker's percentages (median hydration 67%; milk and beer count by their water). Styles from Neapolitan to Detroit, toppings, diet checks, a dough calculator. Per-recipe pages at https://recipes.bialerology.com/pizza/recipes.
- [Focaccia](https://recipes.bialerology.com/focaccia): 261 recipes from 107 sites. Typical baker's percentages: water 72% (most 63% to 81%), olive oil 10% (most 5.5% to 16%), salt 2% (most 1.6% to 2.3%), yeast 1.2% (most 0.7% to 1.6%), sugar 0.1% (most 0% to 2%). Oven 425°F, about 24 minutes. Also: [Around the World](https://recipes.bialerology.com/focaccia/world).
- [Naan](https://recipes.bialerology.com/naan): 107 recipes from 63 sites. Typical baker's percentages: liquid 68% (most 61% to 76%), fat 8.6% (most 5.1% to 14%), sugar 1.4% (most 0.1% to 2%), yeast 1% (most 0.1% to 1.6%), baking powder or soda 0% (most 0% to 0.9%), salt 1.6% (most 1.2% to 2%). Also: [Around the World](https://recipes.bialerology.com/naan/world).
- [Pita](https://recipes.bialerology.com/pita): 93 recipes from 69 sites. Typical baker's percentages: water 63% (most 60% to 72%), oil 4.3% (most 2.4% to 6.7%), sugar 0.8% (most 0% to 2.1%), salt 1.9% (most 1.4% to 2.1%), yeast 1.4% (most 0.6% to 1.8%). Oven 475°F, about 14 minutes. Also: [Around the World](https://recipes.bialerology.com/pita/world).
- [Trinidadian Roti](https://recipes.bialerology.com/trinidadian-roti): 25 recipes from 19 sites. Typical baker's percentages: water 72% (most 71% to 83%), baking powder 2.5% (most 1.8% to 3.7%), fat 22% (most 3.8% to 32%), sugar 1.1% (most 0% to 1.8%), salt 1.2% (most 0.8% to 2%).

### Pie and pastry

- [Pie Crust](https://recipes.bialerology.com/pie-crust): 179 recipes from 89 sites. Typical baker's percentages: fat 65% (most 50% to 73%), water 30% (most 24% to 38%), salt 1.4% (most 1% to 1.9%), sugar 1.3% (most 0% to 5%). Oven 390°F, about 20 minutes. Also: [Around the World](https://recipes.bialerology.com/pie-crust/world).

### Laminated pastry

- [Croissants](https://recipes.bialerology.com/croissants): 114 recipes from 82 sites. Typical baker's percentages: butter 60% (most 50% to 67%), milk or water 58% (most 50% to 63%), sugar 10% (most 8% to 13%), salt 2% (most 1.5% to 2.4%), yeast 1.6% (most 1.2% to 2.2%), egg in the dough 1.6% (most 0% to 10%). Oven 375°F, about 20 minutes. Also: [Around the World](https://recipes.bialerology.com/croissants/world).

### Eggs

- [Deviled Eggs](https://recipes.bialerology.com/deviled-eggs): 379 recipes from 147 sites. Typical grams per egg: mayonnaise or oil 6.1 g (most 2.6 g to 9.2 g), dairy or avocado in 34% of recipes (most 5.1 g to 17 g), mustard 0.3 g (most 0 g to 0.8 g), vinegar or juice in 33% of recipes (most 0.8 g to 2.5 g), pickles and relish in 24% of recipes (most 1.5 g to 5 g), meat or fish in 33% of recipes (most 5 g to 25 g), salt in 29% of recipes (most 0.1 g to 0.3 g). Also: [Around the World](https://recipes.bialerology.com/deviled-eggs/world), [Title Words](https://recipes.bialerology.com/deviled-eggs/words).

### Rice dishes

- [Biryani](https://recipes.bialerology.com/biryani): 319 recipes from 122 sites. Typical percentages of the uncooked rice weight: meat, fish or egg 133% (most 0% to 198%), yogurt 29% (most 0% to 50%), onions 59% (most 35% to 89%), ghee or oil 14% (most 7.4% to 22%), mint and coriander 0.7% (most 0% to 2.4%), spices 4.6% (most 2.7% to 6.8%), potatoes in 20% of recipes (most 77% to 145%), salt in 45% of recipes (most 1.6% to 4.7%). Also: [Around the World](https://recipes.bialerology.com/biryani/world), [Title Words](https://recipes.bialerology.com/biryani/words).

### Curries

- [Massaman Curry](https://recipes.bialerology.com/massaman-curry): 95 recipes from 66 sites. Typical grams per can of coconut milk: curry paste 48 g (most 25 g to 68 g), meat, fish or tofu 355 g (most 39 g to 586 g), potatoes 316 g (most 197 g to 463 g), onions 52 g (most 0 g to 109 g), peanuts 24 g (most 0 g to 39 g), fish or soy sauce 18 g (most 0 g to 29 g), tamarind or lime 14 g (most 0 g to 24 g), sugar 7.7 g (most 0 g to 14 g). Also: [Around the World](https://recipes.bialerology.com/massaman-curry/world).

## Hot Dog Atlas

[Hot Dog Atlas](https://recipes.bialerology.com/hot-dogs): 529 hot dog recipes from 197 sites in 13 languages, compared by sausage, bun, cooking and every topping and sauce rather than by weight. Each recipe is read line by line in its own language against a lexicon of 105 components. A recipe belongs to a style only when its title or URL names the style (293 of 529 do); the rest are listed with the style their components look most like, when one is clearly closest. Pages: styles (https://recipes.bialerology.com/hot-dogs/styles), toppings (https://recipes.bialerology.com/hot-dogs/toppings), all recipes (https://recipes.bialerology.com/hot-dogs/recipes), and one page per recipe linking to the original.

Styles with at least 3 recipes, by region (United States and Canada; Mexico, Central and South America; Europe; Asia), with what sets each apart (share of its recipes, against the share of all hot dogs):
- [Detroit Coney](https://recipes.bialerology.com/hot-dogs/styles/detroit-coney), Detroit, Michigan: 3 recipes. A natural-casing frank under a loose, beanless beef chili, yellow mustard and chopped white onion. In its recipes: chili or meat sauce 100% (6% of all hot dogs), tomato sauce or paste 100% (12% of all hot dogs), yellow mustard 66% (10% of all hot dogs).
- [Cincinnati cheese coney](https://recipes.bialerology.com/hot-dogs/styles/cincinnati-coney), Cincinnati, Ohio: 3 recipes. A small hot dog in a steamed bun with Cincinnati chili, which is spiced with cinnamon and other warm spices, then yellow mustard, chopped onion and a heap of finely shredded cheddar. In its recipes: cheddar or American cheese 100% (8% of all hot dogs), chili or meat sauce 66% (6% of all hot dogs), raw onion 100% (37% of all hot dogs).
- [Coney dog](https://recipes.bialerology.com/hot-dogs/styles/coney), Michigan and the Midwest, named for Coney Island, New York: 5 recipes. A hot dog under a beanless meat sauce, yellow mustard and chopped onion. The name comes from Coney Island in New York; the style is best known in Michigan and across the Midwest. In its recipes: chili or meat sauce 80% (6% of all hot dogs), yellow mustard 60% (10% of all hot dogs), tomato sauce or paste 60% (12% of all hot dogs).
- [Chicago-style hot dog](https://recipes.bialerology.com/hot-dogs/styles/chicago), Chicago, Illinois: 11 recipes. An all-beef frank on a poppy seed bun, usually topped with yellow mustard, bright green relish, chopped onion, tomato wedges, a pickle spear, sport peppers and a dash of celery salt. Ketchup is traditionally left off. In its recipes: sport peppers 63% (1% of all hot dogs), pickle spear 81% (2% of all hot dogs), poppy seed bun 72% (1% of all hot dogs).
- [New York street cart hot dog](https://recipes.bialerology.com/hot-dogs/styles/new-york), New York City: 5 recipes. An all-beef frank, often kept in a street cart's hot water bath, on a plain bun with spicy brown mustard and either sauerkraut, onions cooked down in a tomato-based sauce, or both. In its recipes: onions in red sauce (New York) 40% (<1% of all hot dogs), sauerkraut 80% (4% of all hot dogs), tomato sauce or paste 60% (12% of all hot dogs).
- [Slaw dog (West Virginia and the Carolinas)](https://recipes.bialerology.com/hot-dogs/styles/slaw-dog), West Virginia and the Carolinas: 9 recipes. A hot dog with chili and coleslaw, usually with yellow mustard and chopped onion as well. West Virginia and the Carolinas both claim the combination. In its recipes: coleslaw 100% (4% of all hot dogs), chili or meat sauce 88% (6% of all hot dogs), yellow mustard 88% (10% of all hot dogs).
- [Seattle dog](https://recipes.bialerology.com/hot-dogs/styles/seattle), Seattle, Washington: 5 recipes. A hot dog or a split, grilled sausage with cream cheese and grilled onions, often finished with jalapeños, sriracha or mustard. In its recipes: cream cheese, requeijão or catupiry 100% (2% of all hot dogs), hot sauce or sriracha 60% (4% of all hot dogs), jalapeño (fresh, pickled or salsa) 80% (6% of all hot dogs).
- [Half-smoke](https://recipes.bialerology.com/hot-dogs/styles/half-smoke), Washington, D.C.: 5 recipes. A coarse, smoked sausage, usually half pork and half beef, grilled and topped with chili, mustard and chopped onion. In its recipes: smoked sausage, kielbasa or half-smoke 60% (1% of all hot dogs), chili or meat sauce 80% (6% of all hot dogs), yellow mustard 80% (10% of all hot dogs).
- [Los Angeles danger dog](https://recipes.bialerology.com/hot-dogs/styles/danger-dog), Los Angeles, California: 3 recipes. A street-cart dog wrapped in bacon and griddled, then piled with grilled onions and peppers and usually ketchup, mustard, mayonnaise and a grilled jalapeño. In its recipes: bacon-wrapped 100% (5% of all hot dogs), jalapeño (fresh, pickled or salsa) 100% (6% of all hot dogs), baked 66% (5% of all hot dogs).
- [Chili dog](https://recipes.bialerology.com/hot-dogs/styles/chili-dog), Across the United States: 14 recipes. A hot dog under chili, often with shredded cheese, chopped onion and mustard. The regional coneys and slaw dogs are chili dogs with house rules. In its recipes: chili or meat sauce 78% (6% of all hot dogs), cheddar or American cheese 85% (8% of all hot dogs), beans (pinto or refried) 28% (3% of all hot dogs).
- [Corn dog](https://recipes.bialerology.com/hot-dogs/styles/corn-dog), United States: 69 recipes. A hot dog on a stick, dipped in a cornmeal batter and deep-fried, usually eaten with mustard or ketchup. In its recipes: cornmeal batter 78% (10% of all hot dogs), deep-fried 50% (9% of all hot dogs), ketchup 23% (35% of all hot dogs).
- [Sonoran hot dog](https://recipes.bialerology.com/hot-dogs/styles/sonoran), Sonora, Mexico, and Tucson, Arizona: 12 recipes. A bacon-wrapped hot dog in a soft bolillo-style roll, usually loaded with pinto beans, chopped tomato and onion, mayonnaise, mustard and a jalapeño salsa, with a roasted chile on the side. In its recipes: bolillo or telera roll 33% (<1% of all hot dogs), beans (pinto or refried) 83% (3% of all hot dogs), bacon-wrapped 83% (5% of all hot dogs).
- [Mexican dogo](https://recipes.bialerology.com/hot-dogs/styles/dogo), Mexico: 3 recipes. Mexico's street hot dogs, commonly wrapped in bacon and griddled with onions and chiles, then finished with mayonnaise, ketchup, mustard and tomato. Each city has its own. In its recipes: cilantro 66% (6% of all hot dogs), bacon 100% (9% of all hot dogs), jalapeño (fresh, pickled or salsa) 66% (6% of all hot dogs).
- [Colombian perro caliente](https://recipes.bialerology.com/hot-dogs/styles/colombian), Colombia: 6 recipes. A soft bun loaded with a sausage, cheese, crushed potato chips and a run of sauces: pineapple sauce, pink sauce, mayonnaise, mustard and ketchup. Many add quail eggs and bacon. In its recipes: pineapple sauce 66% (<1% of all hot dogs), pineapple 33% (1% of all hot dogs), coleslaw 66% (4% of all hot dogs).
- [Venezuelan perro caliente](https://recipes.bialerology.com/hot-dogs/styles/venezuelan), Venezuela: 4 recipes. A steamed bun with a sausage under shredded cabbage, chopped onion, potato sticks and grated white cheese, then sauces: mayonnaise, ketchup, mustard and often a garlic sauce. In its recipes: fresh white cheese (queso blanco, costeño, cotija) 50% (1% of all hot dogs), shredded cabbage 75% (5% of all hot dogs), potato chips or potato sticks 75% (7% of all hot dogs).
- [Completo italiano](https://recipes.bialerology.com/hot-dogs/styles/completo-italiano), Chile: 7 recipes. A completo topped with chopped tomato, mashed avocado (palta) and mayonnaise, the colors of the Italian flag. In its recipes: avocado or guacamole 100% (9% of all hot dogs), fresh tomato 100% (20% of all hot dogs), boiled or simmered 85% (20% of all hot dogs).
- [Completo dinámico](https://recipes.bialerology.com/hot-dogs/styles/completo-dinamico), Chile: 5 recipes. An italiano with more on it, commonly sauerkraut or salsa americana, a Chilean pickled relish. In its recipes: sauerkraut 100% (4% of all hot dogs), relish 80% (5% of all hot dogs), avocado or guacamole 100% (9% of all hot dogs).
- [Chilean completo](https://recipes.bialerology.com/hot-dogs/styles/completo), Chile: 9 recipes. A long, soft bun and a vienesa sausage buried under toppings. The plain completo usually has chopped tomato, sauerkraut, mayonnaise and salsa americana, a pickled relish; its variants are named for what they add. In its recipes: avocado or guacamole 100% (9% of all hot dogs), sauerkraut 33% (4% of all hot dogs), fresh tomato 100% (20% of all hot dogs).
- [Cachorro-quente prensado](https://recipes.bialerology.com/hot-dogs/styles/prensado), Brazil: 4 recipes. A cachorro-quente closed and flattened in a hot press, so the bun toasts around the fillings. In its recipes: pressed (prensado) 100% (<1% of all hot dogs), mozzarella or other melting cheese 75% (6% of all hot dogs), potato chips or potato sticks 75% (7% of all hot dogs).
- [Brazilian cachorro-quente](https://recipes.bialerology.com/hot-dogs/styles/cachorro-quente), Brazil: 45 recipes. Sausages simmered in a tomato sauce with onion and peppers, in a soft roll, piled with some mix of mashed potato, sweet corn, peas, straw potatoes (batata palha), grated cheese, ketchup, mustard and mayonnaise. In its recipes: sweet corn 31% (6% of all hot dogs), potato chips or potato sticks 33% (7% of all hot dogs), tomato sauce or paste 44% (12% of all hot dogs).
- [Fransk hot dog (Danish)](https://recipes.bialerology.com/hot-dogs/styles/danish-fransk), Denmark: 3 recipes. A sausage pushed into a hollowed roll or baguette that has been filled with a sauce, usually a mustard mayonnaise or remoulade. In its recipes: homemade batter or dough 66% (13% of all hot dogs), sweet mustard (pylsusinnep, Danish, Swedish) 33% (<1% of all hot dogs), mayonnaise 33% (26% of all hot dogs).
- [Danish hot dog](https://recipes.bialerology.com/hot-dogs/styles/danish), Denmark: 4 recipes. A boiled red sausage (rød pølse) or a fried one (ristet) in a soft bun with ketchup, mustard and remoulade, finished with crispy fried onions, raw onion and thin slices of pickled cucumber. In its recipes: remoulade 100% (2% of all hot dogs), pickles or pickled cucumber 100% (9% of all hot dogs), crispy fried onions 50% (6% of all hot dogs).
- [Tunnbrödsrulle (Swedish)](https://recipes.bialerology.com/hot-dogs/styles/tunnbrodsrulle), Sweden: 8 recipes. A sausage rolled in soft flatbread (tunnbröd) with mashed potato, and often shrimp salad, pickled cucumber, onion, ketchup and mustard. In its recipes: Tunnbröd (Swedish flatbread) 100% (1% of all hot dogs), shrimp salad 25% (<1% of all hot dogs), mashed potato 37% (1% of all hot dogs).
- [Pølse i lompe (Norwegian)](https://recipes.bialerology.com/hot-dogs/styles/polse-i-lompe), Norway: 3 recipes. A sausage wrapped in lompe, a soft potato flatbread, usually with ketchup and mustard, and sometimes crispy fried onions or shrimp salad. In its recipes: Lompe (potato flatbread) 100% (<1% of all hot dogs), raw onion 100% (37% of all hot dogs), tortilla or flatbread 33% (1% of all hot dogs).
- [French hot dog](https://recipes.bialerology.com/hot-dogs/styles/french), France: 4 recipes. A length of baguette, split or hollowed, holding a sausage with Dijon mustard and melted Emmental or Gruyère, toasted until the cheese bubbles. In its recipes: Swiss, Emmental or Gruyère 50% (3% of all hot dogs), baguette or French roll 50% (4% of all hot dogs), baked 50% (5% of all hot dogs).
- [Korean corn dog](https://recipes.bialerology.com/hot-dogs/styles/korean-corn-dog), South Korea: 20 recipes. A sausage, a stick of mozzarella or both, in a thick yeasted or rice-flour batter, often rolled in panko or diced potato, deep-fried, then rolled in sugar and striped with ketchup and mustard. In Korean it is simply 핫도그, hot dog. In its recipes: rolled in sugar 25% (<1% of all hot dogs), diced potato coating 25% (<1% of all hot dogs), panko or breadcrumb coating 85% (6% of all hot dogs).
- [Japanese-style hot dog (Japadog)](https://recipes.bialerology.com/hot-dogs/styles/japadog), Japanese flavors, made famous by Vancouver's Japadog stands: 4 recipes. Japanese flavors on a hot dog. The usual trio is teriyaki sauce, Japanese mayonnaise and shredded nori; some add bonito flakes, grated daikon or wasabi. In its recipes: bonito flakes 75% (<1% of all hot dogs), teriyaki sauce 50% (<1% of all hot dogs), nori, aonori or furikake 100% (1% of all hot dogs).
- [Thai-style hot dog](https://recipes.bialerology.com/hot-dogs/styles/thai), Thailand: 3 recipes. In its recipes: cilantro 100% (6% of all hot dogs), coleslaw 66% (4% of all hot dogs), all-beef frank 66% (10% of all hot dogs).

Named by fewer than 3 recipes so far: Michigan hot dog (Plattsburgh) (1), Kansas City hot dog (2), New Jersey Italian hot dog (2), Texas Tommy (1), Hawaiian hot dog (1), Puerto Rican hot dog (2), Icelandic pylsa (2), Párek v rohlíku (Czech) (2), German-style hot dog (1), Dutch broodje knakworst (1), Japanese home-style hot dog (2).

Across all 529 recipes, the commonest toppings: raw onion 37%, ketchup 35%, mayonnaise 26%, fresh tomato 20%, tomato sauce or paste 12%, yellow mustard 10%, bell pepper 10%, grilled or sautéed onion 9%.

## Ramen Atlas

[Ramen Atlas](https://recipes.bialerology.com/ramen): 492 ramen recipes from 145 sites in 8 languages, compared by broth, tare, aroma oil, noodles and toppings rather than by weight. Each recipe is read line by line in its own language against a lexicon of 76 components. A recipe belongs to a style only when its title or URL names the style (253 of 492 do); the rest are listed with the style their components look most like, when one is clearly closest. Pages: styles (https://recipes.bialerology.com/ramen/styles), components (https://recipes.bialerology.com/ramen/components), all recipes (https://recipes.bialerology.com/ramen/recipes), and one page per recipe linking to the original.

Styles with at least 3 recipes, by family (By broth and tare; Spicy, curry and meat-free; Regional Japanese styles; Without soup, dipped or cold), with what sets each apart (share of its recipes, against the share of all ramen bowls):
- [Shoyu ramen](https://recipes.bialerology.com/ramen/styles/shoyu), Tokyo, and across Japan: 19 recipes. A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba. In its recipes: menma (bamboo shoots) 52% (12% of all ramen bowls), chashu 47% (13% of all ramen bowls), marinated egg (ajitama) 36% (10% of all ramen bowls).
- [Shio ramen](https://recipes.bialerology.com/ramen/styles/shio), Japan: 10 recipes. A clear broth seasoned with a salt tare, usually chicken, pork or seafood, with thin noodles and light toppings: chashu, menma and scallion. In its recipes: menma (bamboo shoots) 70% (12% of all ramen bowls), tare made in the recipe 30% (6% of all ramen bowls), marinated egg (ajitama) 50% (10% of all ramen bowls).
- [Miso ramen](https://recipes.bialerology.com/ramen/styles/miso), Sapporo, and across Japan: 38 recipes. A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion. In its recipes: miso 84% (24% of all ramen bowls), cabbage 28% (9% of all ramen bowls), sweet corn 28% (10% of all ramen bowls).
- [Chicken paitan ramen](https://recipes.bialerology.com/ramen/styles/chicken-paitan), Japan: 7 recipes. A creamy, opaque broth of chicken bones boiled hard, the chicken answer to tonkotsu, usually with chicken slices or chicken chashu, scallion and an egg. In its recipes: homemade noodles (kansui or baking soda) 42% (4% of all ramen bowls), chashu 85% (13% of all ramen bowls), marinated egg (ajitama) 42% (10% of all ramen bowls).
- [Tonkotsu ramen](https://recipes.bialerology.com/ramen/styles/tonkotsu), Kyushu, and across Japan: 14 recipes. A cloudy, rich broth of pork bones boiled for hours, usually with thin noodles, chashu and scallion, and often wood ear mushrooms, a marinated egg or black garlic oil. In its recipes: wood ear mushroom (kikurage) 35% (3% of all ramen bowls), pickled red ginger (beni shoga) 28% (2% of all ramen bowls), lard or back fat 64% (6% of all ramen bowls).
- [Tantanmen](https://recipes.bialerology.com/ramen/styles/tantanmen), Japan, from Sichuan dan dan noodles: 27 recipes. The Japanese take on Sichuan dan dan noodles: a broth thick with sesame paste and hot with chili oil, topped with spiced ground pork and greens such as bok choy or spinach. It is also made without soup (shirunashi) or cold. In its recipes: soy milk 48% (5% of all ramen bowls), sesame paste or tahini 77% (8% of all ramen bowls), chili bean paste (doubanjiang) 59% (7% of all ramen bowls).
- [Curry ramen](https://recipes.bialerology.com/ramen/styles/curry), Japan, and curry-noodle bowls everywhere: 19 recipes. Ramen in a broth seasoned with curry, from Japanese curry roux, curry powder or, in the many fusion versions, a curry paste and coconut milk. In its recipes: curry roux, powder or paste 78% (6% of all ramen bowls), coconut milk 31% (5% of all ramen bowls), scallion or negi 68% (66% of all ramen bowls).
- [Spicy miso ramen](https://recipes.bialerology.com/ramen/styles/spicy-miso), Japan: 9 recipes. Miso ramen made hot with chili: chili bean paste, chili oil or a spicy miso paste stirred into the broth, often with ground pork. In its recipes: chili bean paste (doubanjiang) 44% (7% of all ramen bowls), miso 100% (24% of all ramen bowls), tofu 33% (8% of all ramen bowls).
- [Korean ramyeon](https://recipes.bialerology.com/ramen/styles/korean-ramyeon), South Korea: 12 recipes. In Korea ramyeon usually means instant noodles, often fiery, cooked right in their soup and finished with an egg, scallions, kimchi or cheese. In its recipes: kimchi 33% (2% of all ramen bowls), gochujang 41% (4% of all ramen bowls), tofu 41% (8% of all ramen bowls).
- [Vegan and vegetarian ramen](https://recipes.bialerology.com/ramen/styles/vegan), Everywhere: 27 recipes. Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu. In its recipes: tofu 33% (8% of all ramen bowls), vegetable or mushroom 74% (20% of all ramen bowls), bok choy 37% (15% of all ramen bowls).
- [Hakata ramen](https://recipes.bialerology.com/ramen/styles/hakata), Hakata, Fukuoka: 4 recipes. Tonkotsu from Hakata in Fukuoka: a milky pork-bone broth with very thin, straight noodles, commonly topped with chashu, scallion, wood ear mushroom, pickled red ginger and sesame. In its recipes: pickled red ginger (beni shoga) 50% (2% of all ramen bowls), wood ear mushroom (kikurage) 50% (3% of all ramen bowls), pork bone (tonkotsu) 75% (8% of all ramen bowls).
- [Sapporo miso ramen](https://recipes.bialerology.com/ramen/styles/sapporo), Sapporo, Hokkaido: 6 recipes. Sapporo's miso ramen: a rich broth seasoned with miso, often cooked in a wok with bean sprouts, cabbage and ground pork, over thick, curly noodles, commonly topped with sweet corn and butter. In its recipes: butter 83% (5% of all ramen bowls), sweet corn 100% (10% of all ramen bowls), lard or back fat 33% (6% of all ramen bowls).
- [Kitakata ramen](https://recipes.bialerology.com/ramen/styles/kitakata), Kitakata, Fukushima: 5 recipes. A clear pork and dried-sardine broth seasoned with soy sauce, with wide, flat, curly noodles and plenty of chashu. In its recipes: naruto or kamaboko fish cake 40% (3% of all ramen bowls), menma (bamboo shoots) 80% (12% of all ramen bowls), chashu 60% (13% of all ramen bowls).
- [Iekei ramen](https://recipes.bialerology.com/ramen/styles/iekei), Yokohama, Kanagawa: 3 recipes. Yokohama's pork-and-chicken broth seasoned with soy sauce and chicken fat, with thick, straight noodles, and toppings of spinach, large sheets of nori and chashu. In its recipes: pork bone (tonkotsu) 100% (8% of all ramen bowls), pork (other cuts) 100% (15% of all ramen bowls), spinach 66% (10% of all ramen bowls).
- [Tokushima ramen](https://recipes.bialerology.com/ramen/styles/tokushima), Tokushima, Shikoku: 3 recipes. A dark, sweet soy and pork broth topped with sweet-simmered pork belly instead of chashu, and often a raw egg. In its recipes: pork bone (tonkotsu) 66% (8% of all ramen bowls), mirin 100% (22% of all ramen bowls), pork (other cuts) 66% (15% of all ramen bowls).
- [Hiyashi chuka](https://recipes.bialerology.com/ramen/styles/hiyashi-chuka), Japan, a summer dish: 13 recipes. Chilled ramen noodles under strips of ham, cucumber and thin omelette, often with tomato, dressed with a sweet and sour soy and vinegar sauce or a sesame dressing. In its recipes: cucumber 100% (3% of all ramen bowls), ham 76% (2% of all ramen bowls), pickled red ginger (beni shoga) 46% (2% of all ramen bowls).
- [Tsukemen (dipping ramen)](https://recipes.bialerology.com/ramen/styles/tsukemen), Tokyo: 10 recipes. Thick noodles served apart from a small bowl of concentrated dipping broth, often pork and seafood; each mouthful is dipped. The leftover broth is commonly thinned with hot soup at the end and drunk. In its recipes: naruto or kamaboko fish cake 30% (3% of all ramen bowls), fresh ramen noodles 50% (8% of all ramen bowls), marinated egg (ajitama) 40% (10% of all ramen bowls).
- [Abura soba and mazesoba](https://recipes.bialerology.com/ramen/styles/abura-soba), Tokyo, and Nagoya for the Taiwan mazesoba: 13 recipes. Ramen without soup: noodles tossed in a soy-based tare and aroma oil, usually with chashu, menma and scallion, often a raw egg yolk, and vinegar and chili oil added at the table. Mazesoba is the same idea with more toppings mixed in. In its recipes: raw egg or yolk 30% (1% of all ramen bowls), served without soup 30% (1% of all ramen bowls), chili bean paste (doubanjiang) 38% (7% of all ramen bowls).

Named by fewer than 3 recipes so far: Kurume ramen (1), Kumamoto ramen (1), Kagoshima ramen (1), Asahikawa ramen (2), Hakodate shio ramen (1), Shirakawa ramen (1), Tsubame-Sanjo ramen (1), Jiro-style ramen (1), Onomichi ramen (2), Wakayama ramen (2), Nagoya Taiwan ramen (1).

Across all 492 recipes, the commonest components: soy sauce (shoyu) 74%, scallion or negi 66%, sesame oil 44%, boiled or soft egg 44%, chicken 40%, sesame seeds 28%, mushrooms (shiitake, enoki, shimeji) 28%, miso 24%.

## Data and sources

- Every recipe page names its source site and links to the original recipe. Methods and photos are not republished; only ingredient lists, titles, authors, dates, yields, oven temperature and bake time.
- Recipes are collected by RecipeLabBot, which identifies itself, reads each site's robots.txt, and skips any site that disallows it or AI crawlers generally.
- No site contributes more than 12 recipes to a dish lab, so one prolific blog cannot set the typical recipe.

## Optional

- [Sitemap](https://recipes.bialerology.com/sitemap.xml): every lab and recipe page.
- [Home](https://recipes.bialerology.com/): all labs with live recipe counts.