Recipe Copyright Advice
Copyright law for recipes published online can be complicated and varies between countries. CookingBites isn’t here to offer legal advice, but we do want to help everyone share responsibly and fairly. The following simple guidelines should keep you on the safe side:
- Title: Recipe titles cannot be copyrighted. You can freely use or adapt them.
- Description: This is protected by copyright, so please write it in your own words.
- Ingredients list: Usually not protected by copyright and may be copied, though it’s still good practice to credit the original source if you’re following someone else’s recipe.
- Method or instructions: These are subject to copyright. Always rewrite them in your own words rather than copying and pasting.
- Photographs: Most are protected by copyright. Use your own photos whenever possible, or use clearly copyright-free images with appropriate credit.
References and Attribution
- If you’re using a recipe from another site, be honest about it. Credit the source and provide a link - just as you’d like others to credit you.
- If your recipe was adapted from another recipe, say so and link to the original.
- If the recipe is entirely your own (or you believe it to be), say that too. When in doubt, include links to any sources that inspired you.
Recipes from sites that forbid copying: Some sites clearly state that their recipes may not be copied. CookingBites asks that you respect those wishes. If we’re contacted by an author or publisher about a copyright concern, we’ll remove the material without notice.
Recipes published in books or other media: These are covered by stricter copyright protections that vary by country, author, or publisher. Always check the copyright notice in the book or publication. CookingBites does not allow recipes, photographs, or text that have been copied, scanned, photographed, or captured by screenshot from any printed or digital publication. When in doubt, assume that the above rules apply and share your own version written in your own words.
This page was last updated on 12 November 2025 at 5:20 pm AEST.