Frequently Asked Questions

We test our recipes as written for the best results. However, many common substitutions work well, like using lime juice for lemon or coconut milk for heavy cream. If you find a great swap, please share it in the recipe’s comments! (Food Network Substitutions)

We provide nutritional information as a helpful estimate using USDA FoodData Central. For strict dietary needs, we always recommend using your preferred nutrition calculator with your specific ingredients for the most accurate results. (USDA FoodData Central)

Most cooked dishes can be stored in an airtight container in the refrigerator for 3-4 days. Specific storage instructions are included in the ‘Notes’ section of each recipe card. (USDA Food Safety)

Quick breads use chemical leavening like baking powder instead of yeast. The reaction between acid and base creates CO2 for rise. In our family kitchen, we prefer double-acting baking powder for extra lift during baking. (Serious Eats Food Lab)

Volume measurements can vary by 20-30% due to packing. Weighing ensures consistency every time. We’ve seen the difference in our global kitchens where cup sizes vary! (America’s Test Kitchen)

Yes! Cool completely, wrap tightly in plastic then foil. Most baked goods freeze 2-3 months. Thaw at room temperature. Perfect for our travel prep! (CDC Food Safety)

Trust your senses: look for mold, smell for off odors, taste a tiny bit if unsure. When in doubt, throw it out. We’ve learned this the hard way in humid climates! (EatRight)

Yes, most recipes scale well. For baking, adjust pan size and check doneness early. We’ve doubled for family gatherings in Oman! (BBC Good Food)

Many tools have substitutes: use a fork for whisking, glass for rolling pin. We’ve improvised in rental kitchens worldwide! (The Kitchn)

Our family’s secret is to look for street food stalls or small restaurants with a long line of locals, especially during peak meal times. High turnover means the food is fresh, and a local crowd is always the best review you can get! We share our specific finds in our Travel Guides. During our 3-month Vietnam stay, this method led us to the best pho in Hanoi. (Lonely Planet)

Choose busy vendors, watch food cooked fresh, avoid raw items. Peel fruits yourself. In Thailand, we only ate from carts with constant turnover—never got sick! (CDC Traveler Tips)

Thank you for asking! All of our content is copyrighted. If you would like to feature our work, you may share one photo as long as you provide a clear, do-follow link back to the original post. Please do not republish our recipes in full. Our photos are from personal travels or licensed sources—always credit properly. (U.S. Copyright Office)