The things we got wrong
This is a log of the mistakes we made—and how we fixed them. It’s not a list of virtues, or even of lessons learned. It’s proof that we pay attention when things go wrong, and that we don’t just move on.
A site like this one only works if the recipes hold up. If a method fails, a measurement is off, or a step doesn’t make sense in a real kitchen, the reader loses trust.
This page exists so you can see that we notice when that happens—and that we don’t let it stay broken.
Three we had to fix
The worst mistakes are the ones that slip past. These are the three that didn’t.
The mistakes we fixed
- 1Wrong oven temp for puff pastry
The instructions for a galette called for 375°F, but the crust never rose properly. Xavier Gallagher baked one in a home kitchen and realised the dough needed 425°F to puff. The recipe had been tested in a commercial oven with preheated racks—never in a real kitchen. The fix was simple: adjust the temp and add a note about home ovens. Xavier Gallagher caught it after the third complaint.
- 2Missing ingredient in cocktail recipe
A spiced rum punch recipe left out the lime zest, which made the whole drink taste flat. Xavier Gallagher had tested it twice but skipped the zest in the final write-up, assuming it was implied. The error stayed live for six months before a reader pointed it out. The fix was to add the zest back in and rewrite the method to list every step in order. Xavier Gallagher double-checked every recipe after that.
- 3Incorrect baking time for custard pie
A quiche recipe said 40 minutes at 350°F, but the filling always came out undercooked. Xavier Gallagher tested it three times in different ovens and realised the real time was 50 minutes—with a toothpick test added to the instructions. The original time had been pulled from a generic source without verification. The fix was to update the time, add the test, and flag the recipe as ‘tested in a home oven.’ Xavier Gallagher now requires two independent tests for every custard-based recipe.
What those three changed
These mistakes forced us to rewrite how we test and publish. The log isn’t just a record—it’s the reason we changed.
Rules that came from mistakes
- Every recipe must be tested at least twice in a home kitchen (not just a commercial one). *From the puff pastry temp error.*
- Ingredients and steps cannot be omitted, even if they seem obvious. *From the missing lime zest.*
- Custard and baked recipes need a clear ‘done’ test (toothpick, internal temp) and a note on oven variations. *From the undercooked quiche.*
The people behind this
This is Xavier Gallagher, the founder and editor. You’ve just read the three mistakes I fixed myself—because I was the one who wrote them, tested them, and let them stay wrong for too long.
That’s how you know this log is real: every entry is signed by the person who broke it, and by the person who had to own it.
Keeping a list like this isn’t comfortable. It means admitting that even the things you care about most can go wrong—and that the only way to fix them is to write it down. There’s no pride in it. But there’s no trust without it either.
The smallest mistake I ever made was forgetting to measure the sugar for a pie filling. I used my thumb as a guide, and the crust turned soggy. I threw it out, but not before my grandmother asked why I didn’t just use the spoon.
That’s when I realised: if I can’t follow my own rules, how can I expect anyone else to?
If you find something wrong here, the contact page is where to tell us. No email, no excuses—just the fix.
There will be a next one
This list isn’t finished. If a recipe fails, a step doesn’t work, or a number is wrong, we’ll add it here—and we’ll name who caught it. The only way this site stays useful is if we keep fixing what we break.
Find something that doesn’t add up? The contact page is where to let us know. We’ll listen.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.