Editorial Policy

This page explains how content on Ginger & Sesame is produced, reviewed, and funded — because trust in a food publication should be earned in the open.

How articles are written

Every article is based on a combination of: family cooking knowledge passed down through the author's family in southern China; recipe testing in the author's own kitchen; and cross-checking facts (ingredient names, historical background, regional variations) against multiple independent Chinese and English-language sources. Drafts are researched and written in English for an American audience — they are not translations of other websites.

Review process

Before publishing, every article is reviewed for:

• Factual accuracy — ingredient identification, cooking times, and cultural background are verified against multiple sources.
• No health claims — we do not publish statements that a food cures, treats, or prevents disease. Articles that drift into medical advice are rewritten or rejected. See our medical disclaimer.
• Originality — every article is original work. We do not republish, translate, or spin content from other sites.

Corrections

We correct errors promptly. If you spot one, email hello@gingerandsesame.com with the article link. Substantive corrections are noted at the bottom of the article.

How we make money

This site displays advertising (currently Google AdSense) and may in the future use affiliate links. Advertising has no influence on what we choose to write or how we test recipes. If an article ever contains affiliate links, that will be disclosed at the top of the article. We do not accept payment for coverage, sponsored articles presented as editorial, or free products in exchange for reviews.

Authorship

Articles are written by Jack Chen. We do not use ghost-written content attributed to fictional experts.