How our recipes are made and checked

Every Nudish recipe has an amount for every ingredient, a method, and nutrition per serving. A recipe missing any of them doesn’t show up in your results.

Who makes them

Nudish is made by RedNorth, a small independent studio.
An AI model writes each recipe. A different AI model reviews it, and a recipe that fails is fixed and checked again.
We set the rules every recipe must meet, and we’ve cooked many of the recipes ourselves.

What gets checked

Every recipe is checked so that:

its steps can be followed
every ingredient is used
portions, times and doneness make sense
calories agree with the protein, carbs and fat
the total time is the sum of the steps

Labels like high-protein come from a recipe’s own numbers. High-protein means at least 20 g of protein a serving and at least 20% of the calories.

Nutrition

Nutrition per serving is estimated from USDA FoodData Central. A figure with no data shows as not available, not as zero. Use the numbers to help you choose. They aren’t medical or dietary advice. How the numbers are worked out

Food safety

Cooking temperatures, chilling times, reheating and how long a dish keeps all follow one food-safety table. Each row names a public source. We signed it off on October 22, 2026, and every recipe’s storage advice is checked against it.

Food	What to do	Source
Poultry, including ground	Cook to 165°F (74°C)	USDA FSIS / FoodSafety.gov, Safe Minimum Internal Temperature Chart
Ground meat and sausage	Cook to 160°F (71°C)	USDA FSIS / FoodSafety.gov, Safe Minimum Internal Temperature Chart
Beef, veal and lamb steaks, roasts and chops	Cook to 145°F (63°C), then rest 3 minutes	USDA FSIS / FoodSafety.gov, Safe Minimum Internal Temperature Chart
Pork steaks, roasts and chops	Cook to 145°F (63°C), then rest 3 minutes	USDA FSIS / FoodSafety.gov, Safe Minimum Internal Temperature Chart
Egg dishes such as frittata and quiche	Cook to 160°F (71°C)	USDA FSIS / FoodSafety.gov, Safe Minimum Internal Temperature Chart
Fish	Cook to 145°F (63°C)	USDA FSIS / FoodSafety.gov, Safe Minimum Internal Temperature Chart
Leftovers	Reheat to 165°F (74°C)	USDA FSIS, Leftovers and Food Safety
Cooked food	Chill within 2 hours	USDA FSIS, Leftovers and Food Safety
Cooked food in a room above 90°F (32°C)	Chill within 1 hour	USDA FSIS, Leftovers and Food Safety
Cooked rice	Chill within 1 hour	UK Food Standards Agency, Student guide to food safety and hygiene

A steak or roast of beef, veal or lamb may be served medium-rare only when its step says so and gives the 145°F (63°C) minimum beside it.

A dish with egg that isn’t cooked until set is labeled as containing raw egg.

Found a mistake?

Email us about a wrong number or a recipe that didn’t work.