About FoodHQ
FoodHQ is a reference for how food behaves. It exists to explain what is actually happening when you cook — how heat arrives at the food, what changes inside it, what limits the result, and what goes wrong — and to show the evidence behind each of those explanations.
It is not a recipe site. There are no ingredient lists, no dinner suggestions and no meal plans. If you want to know why one method browns a surface and another cannot, that is what this is for.
What it covers today
FoodHQ currently publishes 50 pages, drawn from 684 individually sourced statements and 58 registered sources. That is a small fraction of what it is intended to cover, and the gap is deliberate rather than hidden.
The site holds 1067 things it could have a page about. Most do not have one, because a page only becomes public when it carries enough sourced statements to be worth reading. The rest exist and stay unlisted.
What it deliberately will not do
- Guess. Where FoodHQ has no evidence for something, it says nothing rather than filling the space.
- Give food-safety guidance. Safety statements need qualified review that FoodHQ does not yet have, so it names the responsible authority and links out instead.
- Rank products. There are no brand recommendations, no "best" lists and no affiliate links.
- Pretend to be complete. Every coverage figure on this site is counted from the published corpus at build time.
Who makes it
FoodHQ is built and edited by its operator. Content is assembled by software from a knowledge base, and the sourcing and editorial rules that software follows are described in Methodology. No individual claim on this site has been reviewed by a subject-matter expert, and nothing here says otherwise.