Disclaimer
Last updated: September 16, 2026
Leftovers and food safety
This Site is built around cooking once and eating the surplus later, which makes safe cooling and storage part of every recipe. Refrigerate cooked food within two hours of cooking, or within one hour if the room is hot. Large quantities cool slowly, so divide them into shallow containers rather than refrigerating a full pot or a whole roast. Keep your refrigerator at 40 degrees F or below, and use refrigerated leftovers within 3 to 4 days unless a recipe states a shorter time. When in doubt, throw it out.
Reheating
Reheat leftovers until steaming hot throughout, to an internal temperature of 165 degrees F, measured with a thermometer. Reheat only the portion you are going to eat, and do not reheat the same leftovers more than once.
Cooking temperatures
Cook poultry to 165 degrees F and pork to at least 145 degrees F with a three-minute rest, measured with a thermometer rather than judged by colour. Where a recipe gives a higher figure for texture, such as pork shoulder cooked to 195 to 200 degrees F so it pulls apart, that figure is about tenderness and is well above the safety minimum.
Dried beans
Dried beans, particularly kidney beans, must be boiled vigorously before simmering and cooked until completely tender. Do not cook dried beans from raw in a slow cooker on low without boiling them first, and do not eat undercooked beans.
Nutrition information
Calorie counts and other nutrition figures on this Site are estimates only, calculated from standard ingredient databases and given separately for each night. Actual values vary by brand, substitution, and portion size. If you manage a medical condition, consult a registered dietitian or physician rather than relying on these estimates.
Allergens
Recipes may contain or contact common allergens including dairy, eggs, wheat, and soy. Broths, salsas, tortillas, and egg noodles vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
Results may vary
Every recipe pair is tested before publishing, but equipment, ingredients, and refrigerators differ between kitchens. Use listed times as a guide and rely on the temperature cues in each recipe.
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