Editorial Policy.

Who writes this

Braffess is written and edited in-house by the Braffess Kitchen. Recipes are developed, cooked and photographed by us, not licensed from a content supplier and not syndicated from other sites. When a recipe comes from a reader, we say so on the page.

Every recipe page carries the date it was published and the date it was last reviewed, so you can see how current it is before you cook from it.

How we choose what to publish

We publish breakfast, and we publish it slowly. A recipe earns a place when it is something we would genuinely make again on an ordinary morning, not because it is trending or because a keyword tool suggested it.

New recipes go out in a batch at the start of each month, typically three at a time, after they have been cooked and written up. We would rather publish three recipes we stand behind than twenty we do not.

Testing

Every recipe is cooked before it is published. The full detail of how, what the timings mean, and what equipment we assume is set out in our recipe testing methodology.

Independence and commercial relationships

Braffess earns money three ways: affiliate links, our own merchandise, and the paid eBook. None of them buy a place in our writing.

• Affiliate links. Some links to ingredients and equipment earn us a small commission at no extra cost to you. We link to a product because we use it, not because of the rate. A commission never determines whether something is recommended or how it is described. Full detail in the affiliate disclosure.
• No paid placements. We do not accept payment to feature a product, a brand or a recipe, and we do not publish sponsored posts dressed up as editorial.
• Our own products. When we mention the Braffess eBook or the shop, it is clearly ours. We do not present them as third-party recommendations.

Accuracy and sources

Where we state a fact that is not our own cooking, we link to the source so you can check it. For nutrition and food-science claims we prefer primary sources such as national food data agencies and peer-reviewed research over secondary summaries.

Where we write about the history or culture of a dish, we describe what is documented and say plainly when something is contested or uncertain, rather than picking the tidier story.

Nutrition figures, where given, are estimates for the stated serving size. They are not a substitute for advice from a doctor or a registered dietitian, particularly if you are managing an allergy or a medical condition.

Updates and revisions

Recipes are living pages. If a method can be made clearer, if a timing turns out to be off on a reader's equipment, or if an ingredient becomes hard to find, we revise the page and update the review date rather than quietly leaving it as it was.

If a change is substantive enough to alter the result on your plate, we note it on the page instead of changing it silently.

Corrections

We get things wrong. When we do, we fix the page and, where the error could have affected your cooking or your safety, we say what was wrong and when we corrected it.

To report an error, email hello@braffess.com with the page and what is wrong, or use the contact form. We aim to reply within two business days, and we treat anything affecting food safety as urgent.

Reader contributions

Readers can submit family recipes and morning traditions. We read every submission, we test anything we intend to publish, and we credit the person who sent it. We do not publish a reader recipe without cooking it first.

Ratings and comments

Star ratings on recipes come from readers, and we do not edit, weight or remove a rating for being unflattering. We remove a comment only when it is spam, abusive, or unsafe advice.

Use of automation

We use software to schedule and publish work that has already been written, tested and approved by a person, and to keep pages such as the sitemap and the recipe index in step with the catalogue. Recipes, methods and editorial judgements are made by people. No recipe is published without a person having cooked it.

Questions

Anything about how we work: hello@braffess.com or the contact page.