Preemptively answered questions.

This is an ever-growing list of answers to questions I anticipate you'd probably want to know, even though chances are you'd probably never ask.

If you don't find your answer here, mail me on

From the website:

  1. Sign in
  2. Open the "Manage Recipes" link.

For licensed members, the back-end desktop application can be downloaded and run straight from your PC.

  1. Open the ConvergenceMenu back-end application (either click the "Manage Recipes" link, or run the application from your desktop).
  2. Right-click on the main "Recipes" entry and select "New Recipe".

Note that you have to create the recipe before you can add ingredients to it, so just type in some basic stuff, and then expand the sub-tree elements to add ingredients.

To make a recipe appear on the website, you have to share it in a group which has public or open access.

  1. From the Community outline, you need to join a public group (or create a new one). For example, the "Shared" group is open, so anyone can join freely.
  2. Right-click on the recipe and click "Share with..." and then select the group. Your recipe will be listed in that group's recipes, and it will appear on the website under Recipes and also in the Recipe Book for that group.

By creating your own group and making it public, a recipe book page will be created for it. Just remember to make the group public, or it won't appear on the website.

Believe it or not, still do. Occasionally. I'm suffering from a lack of unemployment at the moment, and have a few other side projects on the go, but from time to time I come back to convergencemenu.

The next major features to be added will be email integration, and multi-lingual support. Don't worry, convergencemenu isn't going anywhere.

Did anyone else see? If not, it'll be fine. Just throw the bug in the trash and keep cooking like normal.

Oh, you mean a bug in the software? Well then send me an email with a description and a screenshot. I'd love to hear about it.

Just use a 3-to-1 fresh-to-dry ratio.

Read more about it here.

Generally, a recipe's list of ingredients cannot be copyrighted.(1) However, the description, instructions and image can, so if you're writing up a recipe you originally found somewhere else, be sure to write your own description, instructions, and take your own photo.(2)

Beyond this minimal measure of ass-covering, you should give credit where credit is due. I encourage you to write a note to credit the original author and, if possible, add a link back to the original recipe (I may add a special field for this in future).

Recipe attribution guidelines

  • Use "adapted from" if you're making a small modification to someone else's recipe.
  • Use "inspired by" if you're making a large modification to someone else's recipe.
  • Call it your own if you've significantly altered the recipe (including the ingredients) such that it no longer resembles the original recipe.

I've also added a 'copyable' field to let recipe authors indicate whether they want to make their shared recipes copyable or not (this doesn't prevent copy/pasting, but it does disable the 'Copy' function). Recipes copied via the 'Copy' function link back to their original recipe, also.

"Being nice and respecting copyright" is mentioned in the Terms.

More definitive information (and more links to other links) can be found on this post from the Food Blog Alliance.

(1) exceptionally, copyright can apply if the recipe is highly creative (e.g. "modern art"), and other legal protections still apply (patented works, trademarks, trade secrets, etc). But hey, I'm not a lawyer - I just work here.

(2) It's worth noting that automated tools exist which scour the internet looking for plagiarised texts and images. And when they find something, they send nasty emails. And those emails end up in my inbox. Please don't.