Creator terms

You can send us a recipe you developed. If we publish it, it goes out with your name on it, you still own it, and you can ask us to take it down. There is no money involved — this site makes none.

Anyone submitting a recipe for us to publish as part of the catalogue. If you are uploading a photo of tonight's dinner or writing a review, community guidelines is the page you want instead. You need an account, and you need to be 18 or over.

I Want Some Food is free to use. There are no subscriptions, no ads and no affiliate links, so there is no revenue to share and we are not promising a share of any future revenue. What you get is credit as the creator of the recipe, and a link where you want one.

If that ever changes — if the site starts earning money from content in a way that involves creators — we will come back to you before treating your work as part of it. We will not quietly start monetising something you gave us on this basis.

You keep ownership of the words, photos and video you send us. You give us permission to:

• read and review the submission, including declining it;
• edit it — for clarity, house style, consistent measurements, step order and allergen tagging;
• publish it on the site with credit to you, and show it in search, lists and previews;
• store resized copies of your images, and generate our own artwork alongside the recipe.

This permission is non-exclusive, which means you can publish the same recipe on your own site, in a book, or anywhere else. It is free of charge, worldwide, and it lasts while the recipe is published, plus a short period afterwards for backups and caches to clear.

• The recipe is your own work, or you have the right to submit it.
• You are not pasting in text from a cookbook, a blog or another site. If your version is adapted from someone else's, say so in the submission and tell us the source.
• You took the photos, or you have permission for them.
• Anyone recognisable in your photos is fine with appearing on the site, and you have not used AI-generated images as if they were photos of real food you cooked.
• You have actually made the dish, more than once, and the quantities work.

Be straight with us on this. If a claim of ours to publish your work turns out to be wrong because the work was not yours, we will remove it, and you are responsible for the consequences of misleading us.

Nothing is published automatically. A person reads every submission and decides whether it goes in the catalogue. We may come back with questions, ask for a retest, or decline without giving a detailed reason. Submitting a recipe does not create a promise to publish it, and we cannot commit to a timeframe.

Where a recipe is published, we may recalculate the nutrition figures with our own ingredient data and generate allergen tags automatically, so those numbers may not match yours. They are estimates either way — see food, allergens and nutrition.

AI is not used to write recipes for the catalogue and we do not auto-publish AI-generated recipes. Details in how we use AI.

Before we publish, you can withdraw a submission at any time — just email us. After publishing, email hello@iwantsomefood.com and we will unpublish the page, normally within a few days.

One honest limit: once a recipe has been published, other people may already have cooked it, saved it, or written it into their own notes on their own devices. We can take the page down. We cannot reach into someone's kitchen notebook. We also keep an internal record of the submission and the editing history.

Tell us how you want to be credited — your name, a handle, or a business name — and we will use it. Ask us to change it later and we will. If you would rather not be named at all, we can publish without a credit, or not publish it.

Our terms of service apply to creators too, including the part about rights that cannot be excluded under the Australian Consumer Law. If you believe something on the site copies your work, copyright and takedowns is the fastest route.