About My Recipe Critic

Dinner, done smarter. My Recipe Critic is a U.S.–based cooking site for home cooks who want reliable weeknight wins and relaxed weekend cooking—without specialty stores or chef training. Our recipes are developed and re-tested in real home kitchens, with US cups/teaspoons/tablespoons and optional gram weights, clear doneness cues, and storage/reheating advice.

From 30-minute skillets to slow-cooker comfort and bake-tonight desserts, everything we publish aims to be approachable, affordable, and repeatable.

We believe good instructions are a form of hospitality. You’ll see plain-English steps, timing ranges (because ovens vary), visual cues (“edges set; centers slightly glossy”), and sensible swaps so you can cook with what you have. If we wouldn’t serve a dish to our own families, it doesn’t go live.

Our Mission

• Clarity over cleverness. Recipes should read like a coach in the kitchen—calm, specific, and helpful.

• Weeknight practicality. Minimal dishes, supermarket ingredients, and make-ahead notes come standard.

• Flavor that earns its spot. Heat management, salting, acidity, and texture drive results—never fuss for fuss’s sake.

• Access & affordability. We design for real budgets and diverse pantries across the U.S.

• Trust through testing. We publish only what works in ordinary gear and apartments as well as larger home kitchens.

What We Publish

• Dinner first. One-pan and one-pot meals, air-fryer wins, slow-cooker/pressure-cooker mains, and grill/barbecue on weekends.

• Bake tonight. Cookies, bars, and simple cakes with reliable color/texture cues and weight measures.

• Staples that help. Spice blends, sauces, slaws, and sides that stretch leftovers into new meals.

• How-to guides. Short primers on roasting veg that stay crisp, resting meats, or balancing heat and acid.

Each recipe includes: yield and timing, equipment/pan size, US measurements (plus grams when it helps), doneness temperatures in °F, storage windows, reheating methods, and “Use What You Have” swaps.

How We Test Recipes

1. Purpose-first draft. We start with a real need (“Juicy chicken in 30 minutes,” “Sheet-pan dinner with tomorrow’s lunch built in”).

2. Side-by-side trials. Different pan sizes, rack positions, and batch sizes are tested for even doneness and timing windows.

3. Doneness landmarks. We record internal temps (°F), color, texture, and moisture so you know exactly what “ready” looks like.

4. Accessibility passes. We add swaps for proteins/veg, gluten-free or dairy-free options when reasonable, and note how these change timing or texture.

5. Leftovers plan. Many recipes include “Cook Once, Eat Twice” notes for bowls, wraps, sliders, or salads.

6. Reader reality check. Neighbors and friends cook from the draft; we adjust for clarity and true weeknight feasibility.

7. Final support. Storage, cooling, and reheating guidance is verified to protect texture and food safety.

Measurements, Temperatures & Conversions

We write with US cups, teaspoons, and tablespoons for speed, and include grams for precision in bakes and critical steps. Oven temps are listed in °F; when broiling or searing, we provide visual cues (color, crispness, syrupy glaze) and, for proteins, thermometer targets aligned with common U.S. recommendations.

Where conversions or altitude matter, you’ll see brief notes so results remain consistent.

Nutrition & Dietary Notes

Our recipes aim to serve a range of households. When helpful, you’ll find gluten-free, dairy-free, and lighter options, and occasional suggestions for higher-protein swaps. Nutrition data (when shown) come from standard calculators and are estimates—not medical advice. If a substitution affects texture or time, we explain how to adjust.

Allergens are flagged where practical, and we include cooling and storage guidance to reduce risk and waste.

Editorial Standards & Corrections

Accuracy and clarity are non-negotiable. Before publishing, we confirm timings, temperatures, yields, and step order. If we update a post—whether for a clearer instruction, revised timing, or a measurement correction—we add a short “What’s Changed” note so returning readers know why the instructions look different. We avoid sensational claims and keep headlines descriptive.

Reader feedback is actively monitored; if multiple cooks report the same issue, we re-test and revise.

Photos, Video & Process Images

Our visual approach is instructional first: natural light, minimal props, and step photos that highlight what you should see (golden edges, bubbling sauce, crumb structure). Videos focus on pacing and cues rather than flashy cuts. We’d rather show you the pan than a styled backdrop if it improves your outcome.

Advertising, Affiliates & Sponsorships (Transparency)

Keeping a well-tested site online costs money. We support the work through:

• Display ads.

• Affiliate links to products we’ve tested or equivalents we trust. If you purchase through a link, we may earn a small commission—at no extra cost to you.

• Occasional sponsored work with brands that meet our standards. Sponsored content is clearly labeled at the top of the post, and our opinions remain our own.

We decline partnerships that would pressure us to recommend tools or ingredients that don’t improve results for home cooks.

Accessibility, Inclusion & Sourcing

• Plain language & scannability. Short sentences, numbered steps, and bolded cues support cooking on phones.

• Alt text & captions. Key images include alt text; step clips add on-screen cues where needed.

• Affordability. We prioritize supermarket ingredients and provide budget-friendly substitutes.

• Sourcing. When possible, we suggest seasonal or frozen alternatives, and offer shelf-stable paths for limited access regions.

• Community standards. We moderate comments for kindness and usefulness; unsafe advice, spam, or harassment is removed.

Our team:

Avery Malone

Culinary Specialty:

I turn busy nights into fast, crispy wins with clear temps, shake times, and pantry-smart swaps.

Personal Quote:

"271+ recipes by Avery Malone – creating fast, crispy wins with clear temps, shake times, and pantry-smart swaps."

Experience & Training:

I turn busy nights into fast, crispy wins with clear temps and pantry-smart swaps. With over 271 recipes, I'm your go-to for air-fryer dinners that go from prep to plate in under 30 minutes. Get practical, happy meals—fast.
Discover my recipes:

Diego Hart

Culinary Specialty:

One-pan meals & meal prep, Food photographer

Personal Quote:

"197+ recipes by Diego Hart – Food photographer making weeknights delicious with minimal cleanup."

Experience & Training:

I cook like your sink is already full, specializing in one-pan meals and meal prep. As a food photographer, I share honest visuals to guide you. With over 197 recipes to my name , my goal is simple: clean sinks, full plates, and leftovers that feel new.
Discover my recipes:

Lila Beaumont

Culinary Specialty:

Baking—cookies, bars, easy cakes

Personal Quote:

"418+ recipes by Lila Beaumont – Baking cookies, bars, and easy cakes; ensuring repeatable sweetness with clear, actionable guidance."

Experience & Training:

I want your cookies to crackle at the edges and stay soft in the center. With 418+ meticulously tested recipes, I spell out every detail, from butter temperature to dough texture. You'll achieve repeatable sweetness every time, making dessert feel doable.
Discover my recipes:

Carter Nguyen

Culinary Specialty:

Grill, barbecue & slow cooker

Personal Quote:

"112+ recipes by Carter Nguyen – Grill, barbecue & slow cooker expert offering calm steps to big flavor."

Experience & Training:

I'm Carter Nguyen, your guide to smoke-kissed flavors from the grill, barbecue, and slow cooker. With 112+ recipes to my name, I'll walk you through clear temps, dry-rub ratios, and rest times for the juiciest results.
Discover my recipes:

Want full bios, headshots, and press quotes? See our Authors page.

Community: How to Cook With Us

• Rate & review. Tell us what worked, what you swapped, and how long it took in your kitchen.

• Ask questions. If a step is fuzzy, comment on the post—we reply as quickly as we can.

• Share your plate. Tag us with your results and notes; your tweaks help the next cook.

• Request a recipe. Need a pork-free version? An air-fryer path? A sheet-pan swap? Ask—we track requests for future testing.

We keep discussions welcoming and useful. First-time cooks and seasoned grillers are equally at home here.

Press, Partnerships & Contact

• Press & media: For quotes, images, or testing notes, visit our Press page or get in touch via the Contact form.

• Partnerships: We collaborate with brands that align with our testing standards and reader needs. Sponsored posts are labeled; editorial control remains with us.

• General questions: Comment directly on a recipe to help other readers learn from the answer.

Safety & Common-Sense Notes

• Use a food thermometer to verify safe internal temperatures (°F).

• Follow proper cooling, storage, and reheat guidelines; when in doubt, throw it out.

• Nutrition data (when provided) are estimates and not a substitute for professional advice.

• Consult a qualified professional for medical, dietary, or allergen-specific guidance.

Our Promise to Readers

We will keep refining older favorites, improving clarity, and expanding accessible paths—air-fryer options, one-pan conversions, pantry swaps—so more cooks can succeed more often. If you spot something confusing or have a request, tell us. My Recipe Critic exists to make everyday cooking calmer, brighter, and reliably delicious.

Thanks for being here—and welcome to our kitchen.