Disclaimer
Last updated: September 21, 2026
Freezing and food safety
Freezing stops bacterial growth but does not kill bacteria, so food must be safe before it goes in and handled properly when it comes out. Cool cooked food quickly - within two hours, or one hour in a hot kitchen - by spreading it out or setting the pot in cold water, rather than leaving it on the stove. Never put a large pot of hot food straight into the freezer: it raises the temperature of everything around it. Keep your freezer at 0 degrees F or below.
Storage times
The storage times on this Site are about quality rather than safety. Food kept continuously at 0 degrees F stays safe indefinitely, but texture and flavour degrade, which is why we give three to four month windows. Discard anything with significant freezer burn, off smells, or that has thawed and sat warm.
Thawing and refreezing
Thaw in the refrigerator, in cold water changed every 30 minutes, or in the microwave - never on the counter at room temperature. Food thawed in the refrigerator may be refrozen, though quality suffers; food thawed by other methods should be cooked before refreezing. Do not refreeze anything that has been left out.
Reheating
Reheat until steaming hot throughout, to an internal temperature of 165 degrees F measured with a thermometer at the centre of the thickest part. Large frozen items such as lasagna heat unevenly, so check the middle rather than the edges. Reheat only the portion you intend to eat, and do not reheat the same portion twice.
Cooking temperatures
Cook poultry, including ground chicken, to 165 degrees F and other proteins to the internal temperatures recommended by the USDA, measured with a thermometer rather than judged by colour.
Nutrition information
Calorie counts and other nutrition figures on this Site are estimates only, calculated from standard ingredient databases and given per portion. 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, and soy. Jarred sauces, broths, and prepared noodles vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
No sales, no affiliate links
This Site sells nothing and contains no affiliate links within its recipes. We name no brands and receive no payment, free product, or commission for anything we suggest. Advertising served by third-party networks is clearly marked and separate from our editorial content.
Results may vary
Every batch is tested before publishing, but equipment, packaging, and freezers differ between kitchens. Use listed times as a guide and rely on the temperature cues in each recipe.
Questions? Reach us through the contact page.