A tested label is evidence, not decoration. We use it only when a hands-on kitchen test has been recorded.
What a test records
- Ingredient brands or meaningful specifications, including yogurt fat level.
- Weights before and after moisture removal when texture depends on draining.
- Tools, bowl size, timing and refrigerator rest.
- Yield and realistic serving size.
- Texture and flavor immediately, after chilling and, where relevant, the next day.
- Any adjustment needed before retesting.
Photography
Finished and process photographs should be original to the tested batch. A labeled placeholder may show the planned shot, but it must not be presented as completed testing evidence.
Publication status
At launch, the main recipe transparently identifies its editorial formulation status. The owner should complete and record the first kitchen test before adding a tested badge.