Contact My Recipe Critic
Questions about a recipe, a mistake you spotted, feedback on the site, or an idea for working together: this is the place to write. Tell us which recipe you mean (a link helps), what you did, and what happened, and we can give you a useful answer instead of a generic one. We read every message and reply usually within a few business days.
Please do not include payment details or other sensitive personal information in your message.
What you can write to us about
- Recipe questions: timing, pan sizes, oven or air-fryer settings, make-ahead and storage.
- Corrections: a typo, an unclear step, or a time or temperature that did not match your kitchen.
- Feedback: what worked, what confused you, and which recipes you would like to see.
- Partnerships: collaborations that are genuinely useful to home cooks.
- Accessibility or technical problems: pages that will not load, or parts of the site that are hard to use. Mention your device and browser.
Send us a message
Avery Malone:
Diego Hart:
Lila Beaumont:
Carter Nguyen:
email:
Frequently asked questions
Can I ask for help with a recipe I already made?
Yes. Send the recipe link, the changes you made, and where things went differently than expected. Details such as pan size, oven type and ingredient brands make an answer much more precise.
Can I swap ingredients?
Many recipes include substitution notes. If yours does not cover what you have on hand, ask us. Keep in mind that swaps in baking can change texture and rising, so a smaller change is usually safer than replacing several things at once.
How accurate are the nutrition numbers?
Nutrition information, where shown, is an estimate and varies with brands, portion sizes and substitutions. If you follow a medical diet or have allergies, check the labels of your own ingredients and consult a professional.
How do I report an error in a recipe?
Use the contact form and include the recipe link, the step or ingredient in question, and what you expected. We review reports and update the recipe when a correction is needed.
How do I know when meat or poultry is done?
Times are a guide, because ovens, pans and cuts differ. Use a food thermometer to confirm doneness and follow the food-safety notes in each recipe.
Can I share or reuse your recipes and photos?
You are welcome to link to any recipe. Please do not copy full recipes, text or photos to another site or publication without asking first. Write to us and tell us what you have in mind.
What happens to the information I send?
The name, email address and message you submit are used only to reply to you. For details on cookies, ads and visit statistics, see our Privacy Policy, and for the limits of the information we publish, our Disclaimer.
Where can I learn more about the site?
Our About Us page explains what My Recipe Critic publishes and how the recipes are put together.