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:

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

Experience & Training:

I build air-fryer dinners that go from fridge to plate in under 30 minutes. I test every recipe with US measurements (cups, tsp, Tbsp) and add grams when precision matters. You’ll see basket capacity notes, shake/flip reminders, and internal temp targets in °F so chicken stays juicy and veggies stay crisp. My spice blends come from the pantry, and I finish plates with lemon zest, herb oil, or a quick slaw—no extra pans.

I write like a coach: short steps, visual doneness cues, and options for gluten-free or dairy-free families. If something turns soggy, I tell you how to fix it and how to reheat so tomorrow’s lunch still crunches. I keep a weekly testing log and ask neighbors for feedback before I publish. Off the clock I’m usually walking my dog or mixing new dips. My promise: practical, happy meals—fast.

Discover my recipes:

Diego Hart

Culinary Specialty:

One-pan meals & meal prep, Food photographer

Personal Quote:

"I make big flavor in one pan, then turn leftovers into tomorrow’s lunches—with step photos you can trust."

Experience & Training:

I cook like your sink is already full. My sheet-pan and skillet dinners layer heat, deglazing, and a squeeze of acid at the end. I specify rack position, pan size (13×18 sheet pan or 12-inch skillet), and timing windows so proteins and vegetables finish together. Every post includes storage notes for 3–5 day lunches, safe cooling guidance, and reheating methods that protect texture. I write in cups/teaspoons for speed and list grams for precision.

As a food photographer, I shoot process photos in natural light so you can see what “golden edges” actually look like—no heavy props, just honest color and crumb. My “Plan Ahead” callouts batch-cook grains and my “Flip It” boxes convert tonight’s dinner into wraps or bowls tomorrow. 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:

"I write dessert recipes that behave, with visual cues and weight measures for repeatable sweetness."

Experience & Training:

I want your cookies to crackle at the edges and stay soft in the center. I spell out butter temperature, dough texture, and chill time so you know exactly when to bake. Because ovens vary, I give timing ranges, pan material notes, and color cues like “edges set; centers slightly glossy.” Ingredients appear in cups and grams, and I include high-altitude or make-ahead directions when they help.

My testing routine is nerdy in the best way—parchment vs. silicone, light vs. dark pans, and side-by-side bakes to measure spread and crumb. I always add storage and freeze-thaw guidance so treats stay fresh through the school week. My tone is warm and clear because dessert should feel doable, not delicate. No pastry school required—just a good spatula and a little patience.

Discover my recipes:

Carter Nguyen

Culinary Specialty:

Grill, barbecue & slow cooker

Personal Quote:

"I blend smoke-kissed weekends with set-and-forget weeknights, using clear temps and simple rubs."

Experience & Training:

I’m here for big flavor and calm steps. On weekends I walk you through dry-rub ratios, wood choices (hickory, apple, cherry), and rest times for juicy slices. Weeknights I lean on the slow cooker or pressure cooker and finish under the broiler for char. I list USDA-style targets in °F, include make-ahead windows, and add “Serve It With” ideas like quick slaws or pickled onions for crunch.

I shop supermarket cuts and build straightforward spice blends to keep costs friendly. Leftover plans are baked in—tacos, sliders, or grain bowls—so nothing lingers in the fridge. I explain when to spritz, when to wrap, and how to push through a stall without panic. If you’ve got a patio smoker, great; if not, the stovetop and oven can still deliver. Let’s feed a crowd without overcomplicating it.

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.