About cookiki
cookiki is a cooking site, in Korean, English, Spanish, Portuguese, French, Japanese and Simplified Chinese, with recipes from cuisines around the world. The recipes are written to explain why a step works, not only what to do, and the techniques behind them are explained once, in a set of cooking-basics guides that the recipes link to, rather than repeated from scratch on every page.
What you will find here
- Recipes from many countries, which you can browse by kind of dish (soups, noodles, sides, desserts and more) or by country. Quantities rescale to the number of servings you pick, steps that take a set time show it, and the steps are followed by Variations and Tips.
- Cooking basics: guides to the techniques many recipes rely on — salting, browning, emulsions, cooking rice, dough, frying, fermentation and more — starting from the mechanism. Each guide links back to the recipes that use it.
- Ingredients: how to choose, prepare, store and substitute common ingredients. When a recipe's ingredient list names one, it links to its entry.
- Kitchen tools: a cups-to-grams converter that works ingredient by ingredient, a temperature page covering Celsius, Fahrenheit, gas marks and what each oven setting is for, and meat doneness temperatures by cut.
Every dish has a Korean, an English, a Spanish, a Portuguese, a French, a Japanese and a Chinese page, linked to each other. The Spanish, Portuguese, French, Japanese and Chinese pages are AI translations of the English originals. You can also scan all recipes on a single page.
An example
The carbonara page does not stop at telling you to take the pan off the heat before the eggs go in. It explains that egg yolk emulsifies at a lower temperature than the one at which it sets, so the whole method is keeping the pan in the gap between the two, and that the starchy pasta water, added a little at a time, cools the pan and raises the temperature the yolk can stand.
It then links to the guide Why sauces split, which sets out the general rule: what an emulsifier does, why an egg-based sauce scrambles above about 70°C, why cream splits at a hard boil, and how to bring a split sauce back. From the guide you can go back to carbonara and to the other recipes it uses as examples.
How it is made
The recipes, guides and ingredient entries are written by an AI model working under the direction of the site's operator, who decides what is published. Each recipe page says it was written with AI. New pages are checked by scripts for formatting and data errors, and every link to another page on the site is checked against the database so that it does not lead to a missing page. Published pages are also re-read with AI assistance against the site's own guides, and confirmed errors are corrected. The editorial policy sets out how dishes are chosen and checked.
The recipe photos are not ours: they are freely licensed photographs by other people, mostly from Wikimedia Commons, with the author, licence and a link to the original shown under each one. How they are chosen is under Photos in the editorial policy.
Open to edits
Anyone signed in with Google can edit a recipe page — fix a quantity, add a missing step, or describe a regional version you know. Edits go live immediately; an automated spam filter and an AI review (currently Anthropic's Claude) are set up to refuse spam, vandalism and edits that remove a safety warning, and every change is kept in the page's history. Few edits have been made through the edit form so far; almost all of the text is still the AI-written version. The contribution guide explains how.
The text is shared under CC BY-SA 4.0; each photo keeps the licence shown under it.
Contact
For corrections, photo credit or takedown requests, and privacy requests, email contact@cookiki.com.