25 Restaurant Copycat Recipes That Are More Delicious Than the Originals (2024)

FAQs

How much do you have to change a recipe to claim it as your own? ›

The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.

Generally, a recipe is 'original' when it has enough differences from other, similar recipes to be noticed. That can result from an alteration of a single ingredient, from a change in process, or perhaps even a change in presentation. Recipe plagiarism does exist.

(An unpublished recipe can be protected under trade secret law, but that means all the chefs using it would have to sign nondisclosure agreements or noncompetition agreements, which are not always enforceable). A collection of recipes, as in a cookbook, can be protected.

Decide who you're going to sell it to. The category your recipe falls under and its redeeming qualities help determine the appropriate target buyer. If you're selling a pie recipe, look for dessert manufacturers and bakeries. For soup or salad recipes, try a restaurant or cafe.

A recipe can usually be considered “original” if you have changed three or more major ingredients, or three or more steps in the recipe process, and have written everything in your own words.

Ingredient List - The ingredient list is one of the most critical parts of a recipe. The ingredients should be listed in chronological order, with the ingredient used first at the very top of the list (Palmer, 2020).

To simply answer this question, a chef is an individual who is trained to understand flavors, cooking techniques, create recipes from scratch with fresh ingredients, and have a high level of responsibility within a kitchen. A cook is an individual who follows established recipes to prepare food.

Can you put someone else's recipe in your cookbook? ›

Authors who use lines from another author's work have to cite, or attribute, the content to the original author's work. And cookbook recipes can also be attributed to their original or known author so that a cookbook writer can use them in their book in the same way.

Pizza has rightfully earned its place as the world's most beloved food. This Italian creation has become a staple in numerous countries, with endless variations to suit every taste bud. Whether you prefer thin crust or deep dish, classic Margherita, or loaded pepperoni, pizza has something for everyone.

Here in the food writing world, many of us follow an informal standard that you need to make at least three changes before you can claim credit for a recipe. Those changes need to be more substantial than changing 1/2 teaspoon salt to 1/4 teaspoon, although the changes don't have to just be in the ingredients.

A general rule of thumb is: if you change three or more ingredients in the recipe, and rewrite the recipe instructions in your own voice, you can consider it your own. Even so, stating that the recipe was “adapted from” or “inspired by” the original recipe is a good idea.

Recipes can be protected under copyright law if they are accompanied by “substantial literary expression.” This expression can be an explanation or detailed directions, which is likely why food and recipe bloggers often share stories and personal anecdotes alongside a recipe's ingredients.

Recipes are formulas which can't be copyrighted, and you can't copyright basic instructions like, “bake at 350 degrees.” However, if the recipe is written creatively, then you can't copy that creative expression. Anything outside the recipe is likely to be copyrighted, just like any other text.