Every FeastDelights recipe has a named author so readers can see who is responsible for its content and explore that contributor’s other work.
Our authors write for an international audience of home cooks. Their work covers everyday meals, baking, desserts, traditional dishes, regional recipes, and practical cooking techniques. Each contributor has a defined editorial focus, but no author is presented as an authority on every cuisine or cooking method.
Professional titles, qualifications, awards, restaurant employment, cultural heritage, and recipe-testing claims are published only when they can be verified.
Why Named Authorship Matters
A byline should provide accountability, not decoration.
The named author is responsible for preparing the article, organizing the recipe, checking the ingredient list against the instructions, and responding to editorial questions before publication.
Readers can use an author archive to:
- Find other recipes by the same contributor
- Understand the contributor’s main subject areas
- Compare the author’s approach across different dishes
- Report an authorship or attribution concern
- Evaluate whether the author’s focus is relevant to a particular recipe
A byline does not mean that one person completed every stage alone. An editor, researcher, recipe tester, photographer, or reviewer may also contribute where needed.
How Our Authors Work
The FeastDelights editorial process begins by matching a topic with the contributor whose approved focus best suits the recipe.
The process may include:
- Defining the dish and the reader’s cooking task
- Researching ingredients, methods, origin, and meaningful variations
- Preparing the recipe draft
- Checking quantities, conversions, timing, and method order
- Completing kitchen testing when it is scheduled and documented
- Reviewing cultural, safety, allergen, and nutrition statements
- Editing the page for clarity and consistency
- Publishing the article under one accountable author
- Reviewing reader feedback and making corrections when needed
Kitchen testing and editorial review are different. We do not state that an author personally prepared or tested a recipe unless a record of that work exists.
Authors may use research, editorial software, or AI-assisted tools during planning and drafting. The named author or editor remains responsible for verifying the final ingredients, quantities, instructions, claims, sources, and links.
Our complete standards are explained in the FeastDelights Editorial Policy.
Hez Arslan
Practical Recipes for Everyday Home Cooking
Hez Arslan writes practical FeastDelights recipes with clear steps, accessible ingredients, and useful guidance for everyday home cooking.
His work focuses on helping readers move confidently from the ingredient list to the finished meal. Recipes assigned to Hez should explain the order of preparation, realistic timing, ordinary kitchen equipment, and the visible signs that show when a dish is ready.
He writes for readers in different countries, so regional ingredient names, measurements, and substitutions should be explained when they may be unfamiliar.
Primary areas of focus:
- Everyday meals
- Family-style main dishes
- Soups and stews
- Simple breakfasts
- One-pan cooking
- Beginner-friendly recipes
- Accessible substitutions
- Practical troubleshooting
Hez is not presented as a professional chef, restaurant cook, nutrition professional, or cultural authority unless those credentials are separately verified.
Selected recipes by Hez:
View all recipes by Hez Arslan
Lera Brumina
Baking, Desserts, and Creative Variations
Lera Brumina writes approachable baking, dessert, and creative recipe guides with precise methods and practical variations for home cooks.
Her FeastDelights work pays particular attention to structure, texture, temperature, pan size, and visual doneness cues. These details matter in baking, where changing the flour, fat, sugar, liquid, pan, or oven setting can significantly affect the result.
Lera’s writing may be more sensory when aroma, colour, or texture helps the reader understand a step. The method must still remain specific and reproducible.
Primary areas of focus:
- Cakes and cookies
- Breads and pastries
- Dessert fillings
- Breakfast baking
- Texture and doneness guidance
- Recipe presentation
- Practical variations
- Modern adaptations
A creative variation is not described as traditional unless reliable sources support that description. Claims about professional qualifications, awards, external recognition, or the number of recipes written must be verified before appearing in her biography.
Selected recipes by Lera:
View all recipes by Lera Brumina
Savva Loginov
Traditional, Regional, and Celebration Dishes
Savva Loginov writes clear guides to traditional and regional dishes, with careful attention to cooking technique, variation, and cultural context.
His FeastDelights assignments may include heritage-style recipes, celebration foods, slow-cooked dishes, traditional baking, and technique-led classics from different cuisines.
When working with a traditional recipe, Savva’s role is to explain the method, investigate the dish’s background, and distinguish established tradition from modern adaptation. Where several regional versions exist, the article should acknowledge important differences rather than presenting one version as the only correct one.
Primary areas of focus:
- Traditional recipes
- Regional dishes
- Holiday and celebration foods
- Heritage-style baking
- Slow-cooked dishes
- Classic cooking techniques
- Cultural and historical context
- Traditional versus adapted versions
This editorial focus does not make Savva the cultural authority for every cuisine. Restaurant employment, professional-chef status, family traditions, awards, or firsthand cultural memories must not be attributed to him without evidence.
Selected recipes by Savva:
View all recipes by Savva Loginov
Author and Editor Responsibilities
Every FeastDelights contributor is expected to:
- Work within their approved subject areas
- Use original wording
- Check that the ingredient list matches the method
- Explain unfamiliar ingredients and techniques
- Avoid unsupported health, nutrition, and safety claims
- Research the origin of traditional and regional dishes
- Distinguish documented facts from interpretation
- Identify meaningful adaptations
- Provide source notes when important claims require support
- Disclose conflicts of interest and commercial relationships
- Cooperate with editorial corrections
- Avoid invented personal stories, credentials, or testing claims
Editors are responsible for checking the article’s structure, consistency, sourcing, measurements, links, author assignment, and compliance with the FeastDelights Editorial Policy.
An editor’s approval does not guarantee that every reader will obtain an identical result. Ingredients, appliances, measurements, altitude, humidity, equipment, and individual technique can affect cooking outcomes.
Recipe Testing and Author Claims
A recipe is described as kitchen-tested only when someone physically prepares the published version and records relevant observations.
Those records may include:
- Ingredients and quantities used
- Equipment and pan size
- Preparation and cooking times
- Temperatures
- Yield
- Texture and doneness observations
- Problems identified during testing
- Changes made before publication
If a recipe has received editorial review but no documented kitchen test, it should be described as Editorially reviewed, not Kitchen-tested.
The named author is not automatically the person who performed a test. Where another person tests or reviews a recipe, their contribution may be identified if their role and identity are verified.
Corrections and Accountability
Authors may review their published work when a reader reports an unclear step, incorrect measurement, broken link, cultural-attribution problem, safety concern, or another material issue.
Corrections are evaluated using the current article, available source notes, recipe logic, editorial records, and testing notes where they exist.
Minor spelling or formatting changes may be made without a public note. A material correction should be explained when it changes an ingredient quantity, temperature, safety instruction, cooking method, origin, allergen statement, nutrition claim, or expected result.
Questions About an Author or Byline
If you believe an article has the wrong byline, contains an inaccurate biography, uses an unsuitable author image, or attributes experience to the wrong person, contact FeastDelights.
Use our Contact Us page or email info@feastdelights.com.
Include the author’s name, the affected page URL, the information you believe is incorrect, and any supporting evidence that may help us investigate.
You can also read more about the website on our About Us page.