Disclaimer
Last updated: September 15, 2026
Scaling and cooking times
Cooking times do not scale in proportion to quantities. A larger batch may need a wider pan, a second tray, or longer to come up to temperature, and a crowded pan cooks differently from a comfortable one. Every recipe carries a note on what changes at each size, but you should judge doneness by the visual and temperature cues given in the method rather than by the printed time, particularly when cooking a scaled version.
Food safety
Cook poultry to 165 degrees F, fish to 145 degrees F, and other proteins to the internal temperatures recommended by the USDA, measured with a thermometer rather than judged by colour. Larger batches take longer to cool, so divide leftovers into shallow containers and refrigerate within two hours rather than leaving a full pot standing on the stove.
Nutrition information
Calorie counts and other nutrition figures on this Site are estimates only, calculated from standard ingredient databases and given per serving, which remains constant across the printed sizes. 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, soy, sesame, and fish. Soy sauces frequently contain wheat, and broths and spice blends vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
Results may vary
Every recipe is tested before publishing at its written size, but equipment, ingredients, and altitude differ between kitchens. Use listed times as a guide and rely on the cues in each recipe.
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