Frequently asked questions

Every recipe is written for a regular home kitchen with a standard oven, a 6 quart slow cooker and grocery store ingredients. Steps are kept short and clear, and each post points out the spots where things most often go wrong.

Every recipe post has a recipe card near the bottom with the full ingredient list, step by step instructions, times and servings. Use the Print button on the card to print just the card without the article and photos. The article above the card explains why each step matters and what you can swap.

Recipes are written in US cups, tablespoons and ounces, with oven temperatures in Fahrenheit. Where weight matters, such as pasta, meat or cheese, the ounce or pound amount is given so you can shop and portion accurately.

Usually yes, and each post has an ingredient notes section that lists the swaps that work well and the ones to avoid. Common changes such as chicken thighs for breasts, ground turkey for beef, or a different cheese are covered in almost every recipe. If a swap is not mentioned, results may vary.

Every meat and poultry recipe lists the safe internal temperature: 165°F for chicken and turkey, 145°F for whole cuts of pork and beef with a three minute rest, and 160°F for ground meat. An instant read thermometer is the one kitchen tool we recommend to everyone.

Recipe posts include a nutrition notes section with an estimate per serving and a note on what drives the calories, sodium or sugar. These are estimates based on typical ingredients and are not a substitute for advice from a doctor or registered dietitian, especially for medical diets.

Most dinners on the site can be made ahead, and every post includes storage, freezing and reheating instructions with specific times and temperatures. The freezer friendly dinners roundup and the freezer meal prep guide collect the best options in one place.

Each recipe has a scaling section that explains what changes when you double or halve it, including pan size, cooking time and which ingredients do not scale in a straight line. Baked casseroles and slow cooker meals in particular need the right size dish, so check that section before you shop.

A 6 quart oval slow cooker unless the recipe says otherwise. Most recipes work in a 5 to 7 quart model. A 4 quart cooker usually needs the recipe halved, and an 8 quart cooker can take a double batch with an extra hour on LOW. The cooker should be between half and two thirds full for the best results.

For most recipes yes, and both times are listed. As a rule, one hour on HIGH equals about two hours on LOW. Tough cuts such as pork shoulder, chuck roast and short ribs come out more tender on LOW, so use the long setting when you can.

No. Frozen meat spends too long in the temperature range where bacteria grow before the cooker gets hot enough. Thaw meat in the refrigerator first. Frozen vegetables are fine and can go in straight from the bag.

The lid traps almost all of the moisture, so a slow cooker needs far less liquid than a stovetop recipe. Our recipes are written with that in mind, so resist adding extra broth. If a dish still finishes thin, take the lid off for the last 30 minutes on HIGH or stir in the cornstarch slurry the recipe suggests.

The slow cooker dinner recipes roundup lists every one with a photo and a short description, from pot roast and pulled pork to soups, chilis and pasta bakes.

Because a calm kitchen is what makes weeknight cooking possible. A pantry you can see into, a freezer with labeled meals and a plan for the week remove most of the friction from dinner. Our organization posts focus on the spaces that touch cooking and daily life: the pantry, the kitchen, the fridge and freezer, and the routines around them.

Yes. The fall weeknight meal plan covers two weeks of dinners with a grocery list and prep notes, and the Thanksgiving make ahead timeline walks the holiday backward day by day.

Most of them cost nothing beyond a few bins or jars, and many use containers you already own. When a product genuinely makes a job easier we say so and explain why, and we always offer a cheaper route where one exists.

Isabel Bernard, a home cook and lifelong organizer who writes every recipe and guide on the site. You can read her story on the about page.

New recipes and guides are added regularly through the year, with the heaviest stretch in fall and winter when comfort food and holiday cooking take over. The recipes page always shows the newest posts first.

Sip Savor Mix is free to read and is supported by advertising and by a small number of affiliate links. Purchases through those links may earn the site a small commission at no extra cost to you. Advertising never decides which recipes are published or how they are written. Full details are on the disclosure page.

Please share a link, a photo and a short description of any recipe on social media or your own site. Copying the full ingredient list and instructions is not permitted. Recipes, text and photos are copyrighted, and a link back is always appreciated.

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We work with a small number of food, kitchen and home brands whose products fit the site. Sponsored posts are always labeled. Send details through the contact page and we will reply within two business days.

Reader ideas are welcome. Send them through the contact page. Anything we publish is credited to you. We cannot publish every submission, but every one is read.

Tell us. A wrong measurement or a step that did not work is the most useful message we receive. Use the contact page, mention the recipe name and what happened, and we will check and correct the post.

The easiest way is to bookmark the recipes page or save your favorites on Pinterest. Seasonal roundups such as cozy fall dinners and winter soups and stews are updated as new recipes are added.