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This page contains standards and regulations related to Recipe subpages.
We welcome a Food Science editor to help us further develop this page.

What are Recipe pages?

Each Recipe subpage will have a basic, but comprehensive and representative recipe as a supplement to our culinary articles.


The purpose is to enhance our culinary articles by giving concrete examples of how dishes are prepared. The immediate goal is not to become a comprehensive cookbook with numerous recipes but to provide at least a practical guide as to how a specific dish is prepared.

General guidelines for editing

  • The subpage will be limited to distinct, yet representative recipes and variants of dishes. If there are only minor differences between two recipes, such as slightly more/less of one ingredient, do not add the newer recipe. In the event that this happens, the most recently added recipe will be removed. Minor variants to recipes may be added in the "Notes" section at the bottom of the recipe.
  • Recipes shall not be editable by anyone except the individual who originally contributed it. We also strongly discourage unnecessary criticism of recipes within these pages. Informed commentary is welcomed, ie, a query suggesting that the amount of a particular ingredient is seriously flawed and is possibly a typo; more subjective comments should be sent by private email to the original contributing author.
  • When mentioning a cooking technique in a recipe, be sure to include wikilinks (such as [[sautéing]]) so that readers unfamiliar with that particular technique can easily find out more information about it.

Subpage layout

The recipe subpage will contain a list of links to the recipes pertaining to the dish. Links should be added in alphabetical order. On each linked page, the recipe template will be used to display the recipe in the proper format.


Hamburger/Recipes subpage

Note: Pipelinks should be used to clean up the appearance and remove the tree structure.

Recipe headings

Because recipes vary in complexity, there will be some flexibility in format. Proposed headings:

  • Ingredients
  • Preparation
  • Yield
  • Notes
  • Category
  • Related recipes


Ingredients should be listed with the amount first with the unit of measurement spelled out in full, not abbreviated. Place an asterisk before each ingredient in order to form a bulleted list.


  • 1 tablespoon mustard
  • 1/2 teaspoon sugar
  • 6 ounces chicken stock
  • 1 cup low fat milk

Fractions of units should be written with a hyphen between a whole number and a lesser amount and fractions should remain in the standard font size as the rest of the text rather than being formatted into a smaller font.


  • 1-1/2 ounces heavy cream
  • 3/4 tablespoon dried tarragon—not ¾ tablespoon


Each step should be preceded with a pound sign (#), which will develop a numbered list. Directions should be as specific and to the point as possible. Link any specific cooking terminology to our catalog of cooking terms so those unfamiliar with the term can better understand.


  1. Boil the cod, potatoes and eggs.
  2. Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.
  3. Alternate layers of cod, potato, egg and onion in casserole dish. Bake in oven.


The yield is the amount of food the recipe will produce. In general, it will be listed in "servings". When determining the number of servings, estimate the amount that your average person would eat. There is also leeway in this method to state that a recipe will make "2 loaves", "1 gallon", or "A dozen cookies".


This section should include any specific instructions or comments that might need to be conveyed but do not fit within any of the other headings. For example, "The meat can be prepared ahead of time and frozen."

This section may also be used to list minor variants of a recipe that are not substantially different enough to qualify for a separate recipe.


Choose as many appropriate categories that relate to the recipe and place them in the template. It is always better to error on the side of too many categories than too few.

Broad categories

  • Appetizers
  • Beverages
    • cocktails and spirits
    • non-alcoholic
    • punches
    • wine
  • Breads
  • Breakfast
  • Condiments
  • Desserts
    • Cakes and confections
    • Gelati and ice creams
    • Pies
    • Puddings
  • Meats
  • Noodles
  • Pasta
  • Rice
  • Roasts
  • Salads
  • Sandwiches
  • Sauces
  • Savories
  • Seafood
  • Side dishes
  • Soups
  • Stews
  • Sushi
  • Vegan
  • Vegetarian

Ethnic cuisines

Related recipes

This section can include links to similar recipes to the current recipe. For example, "Spaghetti with meatballs" could have a related recipe of "Spaghetti with marinara sauce."


Basic Mayonnaise




  • 1 large egg yolk
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup vegetable oil
  1. Add room temperature egg yolk and salt into a food processor and pulse.
  2. Mix in lemon juice and mustard.
  3. Slowly add oil while continuing to run the food processor.
  4. Cover and refrigerate.

If the oil is added too quickly, the oil and egg may separate.

Categories: Condiments, French cuisine
Related recipes: Mustard

Related links