What we are looking for
cookingconversion.co publishes short, accurate guides that help home cooks measure well. We welcome pitches from bakers, cooks, culinary teachers, food scientists and anyone who can explain a measurement question clearly and back it with a real source.
Topics we accept
- Measuring techniques: spooning and levelling, packing, sifting, weighing, and why they change a result.
- Measurement systems: US customary, metric and Australian cups and spoons, fluid ounces versus weight ounces, pints and gallons.
- Reading recipes from another country: converting sensibly without changing the dish.
- Ingredient references: how a published cup weight is determined and how to use it.
- Scaling recipes up or down, and what does not scale in proportion.
- Oven temperatures and how unit conversion differs from appliance adjustment.
We do not publish recipes, product reviews, nutrition or health advice, or appliance cooking-time formulas.
Quality standards
- Accurate numbers. Every figure must come from a named source or a described measurement. We recompute every conversion with our own engine before publication.
- Clear writing. Short sentences, defined terms and no unexplained abbreviations. Most guides are 700 to 1,400 words.
- Sources. Cite the primary or authoritative source for unit definitions, ingredient weights and manufacturer instructions.
- No unsupported claims. No invented statistics, testimonials, credentials, "chef approved" labels or "tested in our kitchen" claims that cannot be checked.
Originality
Submissions must be your own original work, not published anywhere else, including on your own site, and not copied, spun or paraphrased from other sources. If you used AI tools while writing, tell us how. You remain responsible for checking every statement and number. We check submissions for copied content, and plagiarism ends the review.
Editorial review
Every submission is reviewed by the site operator for accuracy, clarity and fit. We may ask for changes, and we may edit for style, length and consistency with the rest of the site; we will ask you to approve any change that affects meaning. Publication is not guaranteed, even after revisions. Published guides follow the same correction process as the rest of the site.
Links, credit and payment
- We do not sell links, do not accept payment for publication and do not publish sponsored posts.
- We do not promise any particular link, link attribute or placement. Links are included only where they help readers, and we may change or remove them.
- We do not currently pay for contributions.
- We will discuss how you would like to be credited before publication.
Disclosure of commercial interests
Tell us about any commercial interest connected to your submission, such as your employer, products or courses you sell, brands you work with or affiliate relationships. Undisclosed promotion is not accepted. If a relevant interest is accepted, it will be disclosed clearly on the published page.
What is not allowed
- Spam, bulk or automated pitches.
- Copied, previously published or plagiarised content.
- Misleading, exaggerated or unverifiable claims.
- Hidden links, undisclosed promotion or requests to add links to existing pages.
How to submit
- Read a few of our existing guides to see the style and depth.
- Open the contact form and choose the subject "Write for us".
- In your message, include your proposed title, a short outline, the main source you will rely on, and any commercial interest. You may add up to two links to previous writing.
We read every pitch but cannot reply to all of them. If we are interested, we will reply by email to discuss next steps.