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Corrections are the messages we want most, especially on anything numeric. If a temperature, a cook time, a yield figure or a price on this site looks wrong, tell us which page and which figure and we will check it against the source. A wrong number on a cooking site is worth fixing the same week.

We also read suggestions for cuts, charts and calculators that are missing. The cut pages grew from exactly those requests.

We reply to this address and use it for nothing else.

For a correction, please include the figure as it appears now and what you believe it should be.

Submissions are handled by FormSubmit, a third party form relay, and delivered to us by email. We do not add you to any mailing list from this form.

What we cannot help with

We cannot give individual food-safety rulings. If you are unsure whether something is safe to eat, the answer is to follow current USDA safe minimum internal temperatures, observe the 40°F to 140°F danger zone and the 4 hour rule, and when in doubt throw it out. Nothing on this site is professional culinary or food-safety instruction, and the disclaimer says so in full.

We also cannot help with warranty claims, returns or repairs on gear bought through a link here. Those go to the manufacturer or to Amazon directly, and the affiliate disclosure explains why: we are a publisher rather than a retailer, and we never handle an order.