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Click "+ Recipe" in the site header. Then fill in the title, description, category and cuisine, cooking time, number of servings (or pieces — cookies and patties are easier to count individually), and a photo. Ingredients are added one at a time: start typing a name and autocomplete kicks in, searching the shared catalog and your own personal ingredients. The recipe is saved as a draft automatically the first time you add a photo or save — only you can see it until you click "Publish". Nutrition facts and cost are calculated live as you enter the ingredients, no separate "calculate" step needed.

A component is simply one of your own recipes, embedded inside another recipe as a single "ingredient". A typical example: you have "Garlic Sauce" as a separate recipe, and you use 60 g of that sauce inside "Shawarma". Instead of retyping the sauce's ingredients into every recipe that uses it, you cost the sauce once and then just reference it by weight. Why this matters: — Cost cascades automatically: if the price of garlic in the sauce changes, both the sauce and every recipe using it recalculate — no manual edits needed anywhere. — No need to duplicate a long ingredient list (dough, broth, marinade) in every recipe that uses it. — On the recipe page, the component can be expanded — a visitor sees exactly what it's made of without leaving the page. How to add one: in the builder, click "+ Recipe component" (visible when Pro mode is on). Start typing a name — the site searches only YOUR OWN recipes (you can't turn someone else's recipe into a component — it's your personal reusable sub-recipe). If no matching recipe exists yet, a "+ Add ingredient" option appears right there, letting you build the component's ingredient list on the spot without leaving the page; on save it becomes a separate draft in "My Recipes" (the "Components" tab). Components inside components (two levels of nesting) aren't supported yet — only one level.

A recipe's cost is calculated from ingredient prices: the sum of (each ingredient's weight × price per kg/l/piece) plus the cost of any components. There are two price sources: Base price — shared across all users, set for ingredients in the main catalog (not every ingredient has one — if there's no price, that ingredient simply doesn't contribute to the total, and the cost is honestly marked as incomplete). Your own price — you set it yourself in the ingredient catalog ("Ingredients" in the profile menu), or right in the builder via the "price?" button next to a priceless line. Your own price overrides the base price and instantly applies to ALL your recipes that use this ingredient — enter your supplier's price once, and every recipe's cost recalculates. Currency is personal per user (set in your profile; the available currencies depend on the site language you use). You can enter a price in whatever unit is convenient — kr/kg, kr/l or kr/piece — the site converts it automatically for calculations. Cost is visible to every visitor on the public recipe page — that part is open. Food cost % (cost as a share of sale price) and the sale price itself are private, visible only to you in the builder.

Net weight is the clean amount of an ingredient that actually goes into the dish and is used for nutrition calculations. Gross weight is the amount before peeling/trimming/cooking losses (e.g. potatoes before peeling). Cost is calculated from the gross weight — that's what you actually buy, not what's left after prep. On an ingredient line (in Pro mode) there's a "waste %" toggle next to the gross weight field — they're linked: enter a waste percentage and the gross weight recalculates automatically, or enter the gross weight directly and the percentage works itself out. The net weight used for nutrition facts doesn't change from this field — only the cost does.

Not every ingredient has an exact amount — salt, spices, garnish herbs are often added "to taste". For such lines there's a toggle next to the unit field: switch on "to taste?" and the quantity field disappears. This ingredient doesn't count toward the recipe's weight, nutrition facts or cost, but it still shows up in the allergen list (if it's an allergen) and in the shopping list — just without a specified amount.

A recipe can be measured two ways. "Servings" is the usual mode (soup for 4, cake for 8). "Pieces" is for dishes that are naturally counted individually: cookies, patties, dumplings. In this mode you specify the number of pieces and the weight of one piece — on the public recipe page a visitor can rescale the recipe to the number of pieces they need, the same way servings are usually rescaled. You can switch modes in the "Portioning" block when creating a recipe.