Contact Gist Recipe
Have a question about a recipe, a substitution that did not work out, or a mistake you spotted? Write to us. You can also send feedback on what you would like to see more of, or ask about a partnership. Messages go to the Gist Recipe editorial inbox, and we usually reply within a few business days.
What You Can Write About
- Recipe questions: unclear steps, timing, pan sizes, or how to scale a recipe up or down.
- Corrections: a wrong amount, a missing ingredient, or a temperature that looks off.
- Feedback: what worked in your kitchen, what you would change, and which dishes or categories you would like to see more of.
- Partnerships: collaborations that suit a home-cooking audience.
To help us answer faster, include the name of the recipe or a link to the page, and describe what happened. For example, mention the pan you used, your oven type, or any substitution you made.
Send Us a Message
Fill in your name, email address and message. We use your details only to reply to you.
Send us a message
Linda Weber:
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Frequently Asked Questions
I have a question about a recipe. What should I do?
Use the contact form above and include the recipe name or link. You can also leave a comment on the recipe page, where other readers can see the answer too.
Can I swap an ingredient?
Many recipes include substitution suggestions. If yours does not cover what you have on hand, ask us. Keep in mind that swaps in baking, such as flour, sugar, eggs or fat, can change texture and bake time more than swaps in soups, bowls and sides.
How accurate are the nutrition estimates?
Nutrition figures are estimates and will vary with brands, portion sizes and substitutions. If you follow a medical diet or manage an allergy, check ingredient labels and talk to a qualified professional.
How do I report an error in a recipe?
Send us the recipe name, the step or ingredient in question, and what you think it should say. Use the form above or the address. We review reports and update the recipe when a fix is needed.
How do I know when a dish is done?
Times are a guide, because ovens and pans differ. For meat, poultry and fish, check doneness with a food thermometer rather than by color alone.
Can I use your recipes or photos on my own site?
Please do not copy full recipes or photos to another website. You may share a link to a recipe, or a short excerpt with credit and a link back to the original page. For other uses, write to us first. See our Terms of use for details.
What happens to the information I send?
Contact form messages are used only to reply to you. For more on cookies, ads, analytics and your data rights, read our Privacy Policy. You can learn more about the site on the About Us page.