Frequently asked questions

Yes. Every recipe is cooked in an ordinary home kitchen, written down while cooking, then cooked again from the written version before it is published. When readers point out something unclear, we retest and update the post.

Most recipe cards include an estimated nutrition panel per serving. It is calculated automatically and is only an estimate: brands and amounts change the numbers. If you follow a medical diet, please calculate it with your own ingredients.

Yes. We never cook with pork or alcohol. Where an ingredient such as cheese, gelatin, vanilla or a sauce can contain animal or alcohol-derived ingredients, we note it so you can check the label.

Recipes list grams next to US cups for the ingredients where accuracy matters most, especially flour and sugar in baking. A digital scale is the most reliable way to measure.

Many recipes include a Notes section with tested swaps (dairy free, gluten free, different pans). Substitutions we have not tested may change the result, so we recommend making the recipe as written the first time.

In most savoury recipes, yes. In baking, sugar also keeps things moist and tender and helps them brown, so reducing it by more than about 25 percent can change the texture. Where a reduction works, the recipe notes say so.

Above about 3,500 feet, baked goods often need a little less leavening, a little more liquid or flour, and a slightly hotter oven. Where we have tested high-altitude changes, they are in the recipe notes.

Most cooked freezer meals keep their best quality for 2 to 3 months at 0°F (-18°C); every recipe says exactly how long, in the recipe card under Freezer instructions. They stay safe longer, but texture and flavour fade. Label every container with the date. See our How to Freeze guides.

Yes: every recipe here is built and tested for the freezer. Each one has a How to Freeze, Thaw and Reheat section and a printable Freezer instructions box in the recipe card.

Our recipes are tested in a conventional (non-fan) oven. If you use a fan or convection oven, lower the temperature by about 25°F (15°C) and start checking a few minutes early.

Use any "Want to save this recipe?" box or our subscribe page. You will get the recipe you saved plus one email a week, and you can unsubscribe at any time.

Yes. Use the Print button on any recipe for a clean printable card, the "Save this recipe" box to email it to yourself, or the red Save button on any photo to pin it to Pinterest.

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Please do not copy full recipes or instructions. You are welcome to share a link, or to use one photo with credit and a link back and describe the recipe in your own words. See our Terms of Use.

You may pin our photos to Pinterest using the Save buttons, as long as the pin links back to the post. Any other use requires written permission.

Every comment is reviewed before it appears, to keep the comments helpful and free of spam. Your name is optional. Star ratings from comments make up the rating shown on each recipe.

We do not accept guest posts. We rarely work with brands, only for products we already use, and any sponsorship is clearly labelled.

We only feature products we would use in our own kitchen, and we cannot guarantee coverage. You can get in touch through our contact page.