Frequently Asked Questions
Here you will find answers to all of the frequently asked questions my team (which is just me and James!) and I receive.
Recipe FAQs
Do you have the nutrition information for your recipes? I do not usually include nutrition information as it can vary drastically between different brands of the same ingredients, and I always encourage ingredient substitutions! However, there are many great online calculators where you can plug in your exact ingredients like this one
Can I make recipe substitutions? YES! Unlike strict baking, cooking is flexible. Growing up, my dad Robert taught me to use what you have. If you do not like cilantro, ditch it! If you want to use chicken instead of tofu, go for it. If I have successfully tested a specific swap (like making a recipe dairy-free or gluten-free), you will see it written in the blog post or recipe notes. Otherwise, feel free to experiment.
Why did my chicken or meat turn out dry? I have been there! The first time I roasted a whole chicken, I forgot to butter under the skin, and it was so dry that James jokingly asked for a glass of water with every bite. To prevent this, make sure you are not overcooking your proteins and always let your meat rest for a few minutes before slicing so the juices redistribute.
Can I use a slow cooker instead of an air fryer? My absolute favorite tool for speed is the Air Fryer, so many of my recipes are tested specifically for it. If my team and I (again, mostly just me and James eating the results) have tested a slow cooker or oven method, it will be listed in the recipe notes!
How long do leftovers last in the fridge? Most of my 30-minute dinners and Friday night fakeaways keep beautifully in an airtight container in the fridge for 3 to 4 days. They are perfect for meal prep! As always, use your best judgment.
Do I really need to mince fresh garlic? I hate chopping garlic by hand, so I swear by my garlic press! If you do not have one, chopping it by hand is great, or in a pinch, you can use jarred minced garlic or garlic powder. Flavor first, fuss last!
Why is my sauce not thickening? If your sauce is too thin, let it simmer uncovered for a few more minutes to reduce, or stir in a quick cornstarch slurry (equal parts cornstarch and cold water). Remember that sauces naturally thicken as they cool down, too!
What equipment do you use most? I test and write all of my recipes in a standard city apartment kitchen. I rely heavily on my Air Fryer for speed, a High-Speed Blender for smooth sauces, and a good Non-stick Pan for quick cleanups. You absolutely do not need a Michelin star to make a killer dinner!
Website FAQs
How do I sign up for your email list? To receive my newest one-pan wonders and kitchen shortcuts, sign up for our general email list!
Can I save my favorite recipes? Yes! You can save any recipe by clicking on the heart icon on the lower right-hand corner of the page. Then you can create an account and find your saved favorites for your next meal prep Sunday.
Do you have a cookbook? Not yet! Right now, all of my recipes are available completely for free right here on the blog.
Can I republish your recipes? If you make and photograph one of my recipes, feel free to publish it on your website rewritten in your own words with credit given to the original recipe post on bakereeve.com. Do not republish my recipe along with my photography.
Can I use your photographs? Thank you for your interest! You can share one of my copyrighted photos with its watermark as long as you give Emily Shetty credit with a link back to my website as the source. Do not republish my recipe along with my photography without permission.
Can I guest post on your site? No. I am the only recipe creator and author on this website.
Can I send you a product to review on your site? Sometimes I mention my favorite modern kitchen essentials on this site (not working with the brands, just genuinely like them!), but I do not offer sponsored product reviews in exchange for free products.