You can quickly find some of the answers to my frequently asked questions. If you have a question about a specific recipe or article please use the provided form on the post itself. If relevant, I may ask for your permission to reference our conversation in an update to the post. If none of these questions answer your concerns, contact me at hello@tiny.kitchen.
Can you include nutritional stats to your recipes?
When I have the nutritional informational compiled, I will post it along with the recipe. However, I am not a registered dietician and these results may not be accurate. If you are interested in the nutritional information for a particular recipe, please feel free to use an online calculator to generate the results for yourself.
Can I substitute ingredients?
I recommend not. If I know of a good substitute for something, I will generally mention it because I very often need to reference alternatives for my dietarily diverse community. However, whenever you substitute an ingredient in a recipe, it will adjust the overall taste or texture. So keep that in mind. Using a substitution may result in a mediocre result.
I tried a recipe and it didn’t work. What did I do wrong?
Failures and mistakes happen. Did you follow the recipe? Did you substitute anything like ingredients or equipment? Were ingredients measured precisely? Each kitchen has different equipment (gas vs. electric stove, the size of oven, etc) and you might use different brands of condiments and ingredients than what I used. Therefore please understand that my recipes are results that worked best for my kitchen.
How long will this keep? Can I freeze it?
I try to include storage methods in my recipes as much as possible. If the information is not provided, please use your best judgement for optimal food storage, shelf life, freezing, and reheating.
Can I print your recipe?
Not easily at the moment. I don’t pay for recipe software, so there isn’t any automated PDF grenerator. However, I’ve designed the site to just copy & paste pretty cleanly so that will probably work. I’d appreciate if you kept your source when you do hit print.
Can I get emails when you post new recipes?
At the moment, no. You just have to check back from time to time. If I do implement a system, it will be free and private.
How did you learn how to cook?
Ridicule and practice. I didn’t really invest any time in cooking until I was in my mid-to-late twenties. After that, it was a lot of failure. I spent a lot of time watching Alton Brown’s Good Eats, America’s Test Kitchen, and YouTube.
Do you develop all of your recipes?
There is literally nothing new under the sun. I’m just going to say I’ve never had an original thought in my life. The recipes that I post here are from a lifetime of collecting, tweaking, adjusting, and refining recipes that have fallen into my hands from all walks of life. When or if I have an original source, I will absolutely reference it. Otherwise, all recipes, instructional content, and photographs are mine.
Do you make money off this site?
Yes. I am an Amazon Affiliate. If I like or use a product, I will post link to it so you can buy it from Amazon. If you click on that link and end up purchasing something, I get a small percentage of the sales at no additional cost to you. I also accept direct donations for my effort. These donations ensure that I can afford to keep the site running without using ads.
Can you measure in metrics?
I’m a poorly educated citizen of the United States. The fact that I can read and write without AI is an achievement. I’ll do my best to convert to metric as I get the opportunity, but everything that I currently know how to do is in the U.S. Standard imperial measurement system (1 cup = 240ml). Trust me, I am sorry for the inconvenience.
Can I share your recipe and/or photos?
All of the content and photography on Tiny.Kitchen is copyright. Please refer to my Terms & Conditions for usage instructions. If you want to share one of my recipes, you must rewrite the instructions in your own words (rather than use copy & paste). It would be kind to provide a link back to the source recipe at Tiny.Kitchen.
Can you be contacted directly or through social media?
No. Many years ago I tried to do the whole influencer thing and I’ve since realized that I’d rather not. I have an email address that can be found within this site’s legal information and there are social media accounts that have remained untouched for years. None of which I choose to share. Please use the provided forms on the articles and recipes.