ChefLock shares recipes, ingredient references and practical kitchen guidance. This page explains how to read our testing labels and nutrition information.
Which recipes are chef-tested?
A recipe should only be described as chef-tested or verified when its cooking test has been confirmed and recorded. A recipe appearing in the collection does not, by itself, mean it has been personally tested. Ingredient reference pages provide practical information; inclusion in the library is not a claim that every ingredient profile has been individually tested.
Understanding nutrition information
Nutrition figures, where supplied, are approximate estimates per stated serving, not laboratory measurements. Actual values depend on brands, ingredient weights, preparation, trimming and serving size. Some recipes do not yet have a complete nutrition calculation. A blank nutrition field should not be interpreted as zero calories, carbohydrate, fat or any other nutrient.
Allergens and dietary labels
Check the full ingredient list and the labels of packaged ingredients before cooking. Substitutions can change a recipe’s allergen or dietary status. Cross-contact can occur in home and professional kitchens. If you have an allergy or a medically necessary dietary restriction, do not rely on a recipe badge alone.
Using the recipes
Read the entire method before starting, follow safe food handling and cooking guidance appropriate to your ingredients, and use your judgment when adapting quantities or equipment. We update recipes when an error or clearer instruction is identified.
Corrections
If you spot an unclear method, incorrect ingredient, allergen concern or other error, please contact us through our contact page and include the recipe title and the issue you found.