About Webspoon World

Webspoon World is the written companion to our own YouTube channel. We film the cooking ourselves, in our own kitchen, and this site is where those dishes become proper recipe pages — the quantities written down, the timings stated, the steps in an order you can follow with one hand while the pan is going.

Every video the site links to is ours. Nothing here is aggregated from other people's channels or rewritten from someone else's blog.

Why the site exists

Cooking from a video is genuinely awkward. You can't skim it. The quantities appear for two seconds and vanish. You lose your place the moment your hands are covered in flour, and scrubbing back with a knuckle rarely lands where you wanted. A recipe page solves what a video can't, so each one gives you:

  • Step-by-step instructions you can print or read on your phone
  • A portion calculator that rescales every ingredient
  • Timers built into the steps that need them, startable with a tap
  • Checkable ingredient lists, so you can see what's already in the bowl
  • Both metric and cup measurements, because our audience cooks in both
  • The original video on the page, for when you want to see the texture

How a recipe gets onto this site

We think you should know how the words in front of you were made, so here is the actual process, in order.

  1. We cook it and film it. The dish is made in our kitchen and filmed as it happens. Nothing is written up that we haven't cooked.
  2. The written recipe is drafted from that session — the footage, the on-camera quantities, and the notes taken while filming. This is where the loose "a splash of this" of a video becomes a number.
  3. Measurements get converted and checked both ways. Grams and millilitres alongside cups and spoons, and oven temperatures in °C and °F.
  4. A person reads the whole thing against the footage before it publishes.Steps in the right order, nothing missing from the ingredient list, no timing that contradicts what's on screen.
  5. Where we have something extra to say, we say it. On a good number of recipes you'll find a "Notes from our kitchen" block and a list of variations — the substitutions and adjustments we know work, and the ones we'd avoid.

What we don't claim

We would rather be straight with you than sound impressive. So: these are home recipes, cooked in a home kitchen, not a test kitchen running controlled batches. We don't cook every dish a dozen times before publishing. Nutrition figures are estimates calculated from typical ingredient values, not laboratory measurements. Air fryers and ovens vary enough that our timings are a starting point — the visual cues in the steps are the thing to trust.

The recipes lean toward the food we actually eat during the week: fast, generous, full-flavoured, doable without special equipment. Air fryer, oven, one pan, one tray. No truffle oil, no foams.

When we get it wrong

Sometimes we do. A quantity gets mistyped, a step reads ambiguously, an oven temperature doesn't match what the footage shows. When you tell us, we fix the page rather than quietly leaving it — and if the fix changes how the dish turns out, we say so on the recipe. Corrections are the most useful mail we get, so please don't assume someone else already sent it.

Who's behind this

The cook you see in every video is Alex. Around him is the small team that runs the channel and this site — filming and editing each cooking session, then writing it up here with the timings, temperatures and small fixes that made it into the final video, or got cut from it.

We're a small operation, which is why replies take a few days and why the recipe catalogue grows at the pace of actual cooking rather than of publishing schedules.

If a recipe didn't work for you, tell us. If you made something great from one of ours, we'd love to see it. The best way to reach us is via our contact page.

Thanks for cooking with us.