Disclaimer
Last updated: October 3, 2026
Unattended cooking and kitchen safety
Several dishes on this Site simmer or bake for long unattended periods. Never leave a stove unattended with anyone unable to respond to an emergency in the home, and never leave the house while a gas burner is on. Check pots periodically as our recipes suggest, use a timer as a backup, and keep flammable items such as towels and packaging away from burners. If you are leaving the house during a long simmer, consider using an oven rather than a stovetop burner, and only once you are confident the dish is stable and will not boil dry.
Dried beans
Dried kidney beans in particular contain a natural toxin that is destroyed only by a full, vigorous boil. If you substitute kidney beans for the cannellini or pinto beans in our recipe, boil them hard for at least 10 minutes before reducing to a simmer, and never cook them from raw in a slow cooker on a low setting. Other dried beans should also be cooked until fully tender, not merely softened.
Stock and food safety
Cool stock quickly after straining - an ice bath speeds this considerably - and refrigerate within two hours, or freeze in portions for up to 3 months. Stock left to cool slowly at room temperature for extended periods is a food-safety risk. Reheat soup until steaming hot throughout, to 165 degrees F.
Cooking temperatures
Cook poultry to 165 degrees F, measured with a thermometer rather than judged by colour. A whole chicken carcass used for stock should come from chicken that was itself properly cooked or was raw and handled with normal raw-poultry hygiene before going into the pot.
Nutrition information
Calorie counts on this Site are estimates only, calculated from standard ingredient databases and given per serving. 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, wheat, eggs and soy. Stocks, noodles and Parmesan vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
Timings vary
Our hands-on and total time figures come from our own kitchen. Your stove, pan size, and ingredient quantities will shift the numbers somewhat - use the visual and taste cues in each recipe to judge doneness rather than the clock alone.
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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.
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