How we make our recipes

• Exact quantities in US measurements, with a one-tap metric conversion and a servings scaler.
• Honest timings. The total time includes chopping and prep, and is split into hands-on and hands-off time.
• Safe temperatures. Doneness temperatures follow USDA guidance: 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of pork, beef and fish, with a short rest.
• Real swaps for common gaps in the pantry, plus notes on gluten-free, dairy-free or vegetarian versions where they work.
• No story before the recipe. A short note on why it works, then the recipe.

Recipes with a Kitchen-tested badge have been cooked by us exactly as written, in a home kitchen with ordinary pans and supermarket ingredients, and the timings were checked against the clock.

Recipes without the badge are developed from well-established techniques and reviewed for accuracy and food safety, but have not yet been through our own kitchen. We are working through them, and we update a recipe whenever testing changes anything.

Nutrition is calculated per serving from USDA FoodData Central (SR Legacy) values for the listed ingredients and amounts, including added salt. It does not include optional toppings or sides unless the recipe says so. Treat it as a good estimate, not a lab result, and check labels if you have specific dietary needs.

Cost per serving is estimated from average US retail prices at the time of writing, using U.S. Bureau of Labor Statistics averages for meat, eggs and dairy and typical supermarket prices for everything else. Your prices will vary by store, region and season.

We use AI tools in two ways, and we want to be clear about both:

• Photos. The food photos on this site are created with AI image generation to show what the finished dish looks like. They are illustrations, not photographs of our own cooking, and your dish may look a little different.
• Writing. AI tools help us draft recipes and supporting text. A person reviews every recipe for accuracy, quantities, timings and food safety before it is published.

AI never decides what is safe to eat. Cooking temperatures and food-safety advice come from established guidance, not from a model.

Recipes Stack is supported by advertising. Advertisers have no say in which recipes we publish or what they say, and we do not publish sponsored recipes. Ads are kept out of ingredient lists and method steps so they never get in the way while you cook.

If a recipe did not work for you, a quantity looks wrong or you have spotted a mistake, please tell us. We read every message, correct errors promptly and update the recipe's date when something changes.