About youryum

Most recipe sites treat the ingredient list as plumbing — a thing to get past on the way to the method. That always seemed backwards. The decision that actually changes your dinner happens earlier, in the shop, when you are holding two peppers and picking one.

So youryum is built the other way round. Every recipe links its ingredients to a page about that ingredient: what is in it, how to choose a good one, how to store it so it lasts, and what to use when you have none.

Where the numbers come from

Every nutrition figure on this site is traced to USDA FoodData Central and the page says so, naming the exact food record it came from — cooked or raw, drained or not, because those are different numbers. Percentages of reference intake use EU adult RIs.

Recipe nutrition is an estimate calculated from ingredient weights. It moves with the brands and cuts you actually use, and the page says that too.

How recipes get written

• Cooked at least twice in a domestic oven, not a test kitchen.
• Weights in grams first, cups second — a cup of chopped courgette is not a fixed amount of courgette.
• Times measured with a timer, including the bit where you stand there chopping.
• No recipe goes up without its own photograph.

How the site is built

Plain static files, generated ahead of time and served straight from a CDN. No database, no server, no analytics script, no cookie banner — because there are no cookies to consent to. Images are resized at build time, so nothing is processed while you wait.