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Our recipes are written for home cooking and general information. Please read this page before relying on nutrition figures or allergen notes.
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Nutrition figures are estimates
Calories and nutrients are estimated for one serving of the recipe as written. The real values change with the brands, sizes and exact amounts you use, with substitutions and with how much you serve.
Do not rely on them where precision matters, for example to manage diabetes, kidney disease or a prescribed diet. Use the labels of your ingredients and the advice of a doctor or registered dietitian instead.
Allergens: always check the label
The “Contains” line on each recipe lists the major allergens that the ingredients commonly contain, such as milk, eggs, wheat (gluten), soy, peanuts, tree nuts, fish, shellfish and sesame. It is based on the ingredient names, not on the products in your kitchen, so it can occasionally name an allergen your brand does not contain, or miss one that it does.
Cooking for someone with a food allergy?
Read the label of every product you use, every time: recipes change, and so do manufacturers. Watch for cross-contact on shared surfaces and utensils.
Food safety
Our recipes give the safe minimum internal temperatures recommended by the U.S. Department of Agriculture, for example 165°F (74°C) for poultry and 160°F (71°C) for ground meat. Check them with a food thermometer in the thickest part of the food; color and texture alone are not reliable.
Some recipes serve ingredients raw or lightly cooked, such as eggs. They carry a warning, because these foods are riskier for pregnant women, young children, older adults and people with weakened immune systems.
Keep cold food cold and hot food hot. Refrigerate leftovers within two hours of cooking, or within one hour when it is hotter than 90°F (32°C).
Not medical or dietary advice
Nothing on WixForum Recipes is medical, nutritional or dietary advice, and it does not replace advice from a qualified professional. If you have a health condition, a food allergy or intolerance, or special dietary needs, ask your doctor or a registered dietitian before changing what you eat.
Results vary
Ovens, stovetops, slow cookers, pans, altitude and ingredients all differ, so times are a guide. Use the visual cues and temperatures in each step to judge when food is ready, and adjust to your equipment.
Kitchen safety
Cooking involves sharp knives, hot surfaces, hot oil and steam. Take care, keep children supervised, and follow the manufacturer’s instructions for appliances such as slow cookers, pressure cookers and air fryers.
Images
Recipe images illustrate the dish and one way to serve it. Your dish may look different, depending on your ingredients and equipment.
Brand names and trademarks
Recipes sometimes mention a brand to describe an ingredient or a piece of equipment. These names are trademarks of their owners. Mentioning them does not mean we are affiliated with, sponsored by or endorsed by them, or that we endorse their products.
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Questions and corrections
If you think something in a recipe is wrong or unsafe, please tell us through the contact form. Our corrections policy explains what happens next.