A library that survives the kitchen.
We started Flavor Protection Recipes for one reason: the recipes we cooked at home from the internet kept missing something. Not always the same thing -- sometimes a step, sometimes a ratio, sometimes an entire technique. So we decided to write the library ourselves.
The work behind a recipe that actually works.
The library is the work product of a small team in Niceville, Florida. We test every recipe at least twice -- once by the developer, once by a tester who has never seen the dish. About a third of our recipes change between rounds. What you read is the second version, with the assumptions cleaned out.
The ten cuisines we cover are the ten home Americans cook most. Italian, Mexican, American classic, Chinese, Indian, Thai, Japanese, French, Mediterranean, and Southern. Together they cover most of what arrives on most dinner tables in the country -- and they each deserve to be taught honestly, not bent to fit a "fusion" book.
We are funded by memberships, and by a small kitchen store that sells what we actually use. No advertising, no sponsored recipes, no shortcuts.
Real pans, real plates, real food.
Four people. Ten cuisines. One library.
Mariana Estevez
Cooked through three Latin American countries before settling in Niceville. Runs the test kitchen and keeps our timing honest -- if a recipe takes ten minutes longer than it says, she catches it.
Daniel Yip
Hong Kong-trained, formerly a line cook at a Sichuan kitchen in Seattle. Owns the Chinese, Thai, and Japanese sections of the library and writes the most technical posts on the journal.
Audra McKinley
Spent a decade at food magazines before joining us. Writes the recipes after the second test and edits everything that goes out. The voice of the site is mostly hers.
Renato Calderon
Shoots every plate in the library and tests the kitchen store. If a pan ends up on our site, he has used it for at least 30 days first.
What we have built so far
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Thirty days free. If it does not change how you cook, cancel and we will not bill you.
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