Disclaimer

Last updated: July 31st, 2026

ChefnFood publishes recipes for home cooks. This page explains the limits of what we're telling you — where our recipes stop and your own judgment has to take over.

Four things matter most, and each has its own section below.

We publish internal cooking temperatures. They come from published food-safety guidance, and they're only useful if you actually measure. Cook times are estimates. Your equipment isn't ours.

We don't label allergens. Not in ingredient lists, not anywhere. If someone you're cooking for has an allergy, you have to check every package yourself.

We publish no nutrition figures at all. No calories, no macros, no sodium. That's a deliberate decision, not an omission, and Section 4 explains why.

We run advertising, and don't perform the services. Ads appear on this site and in our email. An advertiser's claim is theirs, not ours.

None of this is medical, dietary, or professional food-safety advice.

1. General and editorial

ChefnFood publishes recipes and cooking notes as editorial content for home cooks. It is not professional instruction, and it is not advice about your particular situation.

Our recipes are developed and tested by our editorial team. Testing happens in home kitchens, with home equipment. Your oven, your cookware, your ingredients, your altitude, and your technique are not ours. A recipe that worked in our kitchen is a well-informed starting point, not a guarantee of a result in yours.

We do not give medical, dietary, nutritional, or food-safety advice. Nothing here is a substitute for guidance from a doctor, a registered dietitian, a licensed food-safety professional, or your local health authority. If you have a health condition, a food allergy, a compromised immune system, or you are pregnant, talk to a qualified professional about what is safe for you before changing what you eat.

You are responsible for what happens in your kitchen. That includes deciding whether a recipe is appropriate for you and for the people you are feeding, cooking food to a safe doneness, handling knives and heat safely, and supervising anyone who needs supervision.

If a recipe ever seems wrong to you, trust your own judgment over our page and email us at yeschef@e.chefnfood.com. General and editorial

2. Food safety

This section matters more than the rest of this page. Please read it.

We publish internal temperatures. Here is what that means and does not mean.

Many of our recipes state a target internal temperature. We include them because temperature is the only reliable way to know whether food is done — visual cues like color and clear juices are not dependable indicators of safety.

What our temperatures are: targets consistent with published food-safety guidance from the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS), applied to the specific recipe.

What our temperatures are not: a substitute for the current official guidance itself. Recommendations are set and periodically updated by food-safety authorities, not by us. The authoritative, current source is USDA FSIS at fsis.usda.gov, or your national or local food-safety authority if you are outside the United States. Where our page and the official guidance ever differ, follow the official guidance.

We deliberately do not restate a master temperature chart on this page, so that this disclaimer can never quietly drift out of date behind the authority it points to.

Reaching a temperature is your job, not the recipe's

A stated temperature is only meaningful if it is actually measured. Cooking times in our recipes are estimates, and they will be wrong for some readers.

Use a food thermometer. Times vary with oven calibration, pan material and color, how crowded the pan is, the starting temperature of the food, the exact thickness and shape of a cut, altitude, and the equipment itself. None of these are visible to us.
Check calibration. An uncalibrated thermometer reading low is a genuine hazard, because it tells you food is safe when it isn't.
Measure in the right place — the thickest part, away from bone, fat, and the pan.
Account for carryover and resting. Temperature continues to rise after food leaves the heat, and rest periods are part of the safety step for some foods, not just a texture preference. Where a recipe specifies a rest, it is not optional.
Take more than one reading on large or irregular cuts.

Higher-risk foods and higher-risk eaters

Some of our recipes may include raw or undercooked eggs, meat, poultry, seafood, or unpasteurized ingredients, or may be cooked to a doneness that is a matter of preference rather than a safety floor. Consuming raw or undercooked animal products increases your risk of foodborne illness.

That risk is significantly higher for pregnant people, infants and young children, adults over 65, and anyone with a weakened immune system or a chronic condition. If you are cooking for someone in one of those groups, do not treat a preference-based doneness as a safe one, and check with a healthcare professional about what is appropriate.

Handling, storage, and reheating

Storage and reheating notes in our recipes are general guidance based on standard practice. They assume equipment that is working correctly and food that was handled safely from the start. They cannot account for how long something sat out, whether your refrigerator holds a safe temperature, or how the ingredients were treated before they reached you.

When in doubt, throw it out. Food that has been in the temperature danger zone too long can be unsafe without looking, smelling, or tasting wrong.

What we do not publish

We do not publish home canning, pressure canning, fermenting, curing, smoking for preservation, or other preservation recipes. These carry serious risks — including botulism — that require tested, validated procedures from a food-safety authority rather than editorial content. If we ever publish in this area, this page will change first.

3. Allergens

We do not provide allergen labeling, and our recipes should not be relied on to keep an allergic person safe.

If you or someone you cook for has a food allergy, intolerance, celiac disease, or any other condition that makes a specific ingredient dangerous, you must verify every ingredient yourself, from the actual package in your hand, every time.

Specifically:

We do not identify allergens in ingredient lists. There is no "contains" or "may contain" labeling anywhere on this site.
Formulations change and vary. The same product can differ by brand, by region, by manufacturing facility, and from one production run to the next. Only the current label on the package you own is authoritative.
Hidden allergens are common in stocks, broths, sauces, condiments, spice blends, baking ingredients, oils, and processed products of every kind.
Cross-contact happens during manufacturing, in stores, and in your own kitchen — shared equipment, shared oil, shared surfaces, shared utensils.
Substitutions we suggest are for cooking, not for allergies. When a recipe offers an alternative ingredient, that suggestion is about flavor, texture, or availability. It is not an allergen-safe swap and has not been assessed as one.
"Free from" is not a claim we make. If a recipe happens to omit a common allergen, that is not the same as it being safe for someone allergic to it.

For a severe allergy, work with an allergist or a registered dietitian. Do not make that decision from a recipe website — including this one.

4. Nutrition

ChefnFood does not publish nutrition information, and this is a deliberate decision rather than an oversight.

You will not find calorie counts, macronutrient breakdowns, sodium figures, sugar content, or any other nutrition data on our recipes, in our email, or in the structured data that search engines read from our pages. If a search result or a third-party app ever displays nutrition figures alongside one of our recipes, those figures did not come from us and we cannot vouch for them.

Why we made this choice:

Automatically generated nutrition figures are estimates built on ingredient databases, assumed brands, and assumed portion sizes. Small differences in any of those change the result substantially.
Real recipes have ranges — "a drizzle of oil," "salt to taste," "serves 4 to 6." Turning those into a precise-looking number produces false precision.
A number that looks authoritative is worse than no number for anyone managing a medical condition, because it invites reliance it can't support.
We would rather publish nothing than publish a figure we cannot stand behind.

What this means for you: if you are counting calories, managing sodium or carbohydrates, tracking macros, or following a diet prescribed for a medical condition such as diabetes, kidney disease, hypertension, or an eating disorder recovery plan, you will need to calculate values yourself from the ingredients you actually use — and you should be working with a registered dietitian or your healthcare provider, not with a recipe site.

Nothing on ChefnFood is a nutrition claim, a health claim, or dietary advice.

5. Results, equipment, and third parties

Results vary. Photographs show a dish as our team made it. Yours may look and taste different. That is normal.

Equipment. Where we mention a tool or appliance, follow that manufacturer's instructions and safety warnings, which take precedence over anything we write.

External links and third-party content. We link to other websites, and some pages on this site carry content or embeds from advertisers. We do not control that material and are not responsible for its accuracy, its safety guidance, or its claims. Paid pages are labeled as such.

Advertising in our email. Some of the messages we send are advertising, and some are advertisements in full. We do not verify advertiser claims. If an advertisement makes a statement about health, weight, nutrition, supplements, medical devices, food safety, savings, income, or results of any kind, that is the advertiser speaking — not ChefnFood, and not our editorial team. We don't test advertised products, we don't endorse them by carrying the ad, and any purchase or dealing is strictly between you and that advertiser.

Treat health and nutrition claims in advertising with particular care. Our own position on nutrition is in Section 4: we publish no figures, because we won't put a number behind something we can't stand behind. An advertiser operating under our banner is not held to that standard, and you shouldn't assume it is.

Commercial relationships. Some links earn us a commission. See our Affiliate Disclosure.

6. Reporting a problem

If you believe a recipe contains a safety error, an incorrect temperature, or a missing warning, tell us at yeschef@e.chefnfood.com and we will review it promptly. We would much rather hear about it.

7. Contact

ChefnFood 555 Saturn Blvd., Suite B807 San Diego, CA 92154 yeschef@e.chefnfood.com