Editorial inbox, New York
Questions about a recipe, a correction, or a suggestion for the collection? Send a note and it goes straight to the editorial inbox. We read everything, and we reply to most messages within two business days.
Three kinds of notes reach us most often, and each one gets read by a person who cooks. The more precise your note is, the faster we can check it against the version of the recipe you were working from.
If a step is unclear or a timing note did not match your kitchen, tell us which recipe and what happened. Oven calibration, pan size, and the thickness of the cut all change how a recipe behaves, so a few details about your setup usually explain the difference. Mention the heat level you used, whether the chicken was fridge-cold or room temperature, and roughly how long the step actually took.
If you spot an error in a measurement, a temperature, or an instruction, include the page and the exact wording. Copy the sentence as it appears on screen — that lets us find the line in seconds instead of searching every recipe in the collection. Corrections to temperatures and internal cooking targets get checked first, because those are the notes that matter most to anyone cooking along.
If there is a chicken dish you think belongs in the collection, tell us why it earns a spot. We are interested in dishes with a clear technique behind them — something a home cook can learn from, not just a favorite from a restaurant menu. A short note on where the dish comes from and what makes it distinct carries more weight than a long list.
Email is the fastest route and the one we check daily. Use the contact form on this page or send directly to the address listed above. Include the recipe name in the subject line so we can route it to the right editor. If your message is about a specific step, quote the step so we do not have to guess which version you are looking at.
Notes about dave hot chicken style recipes and other fried chicken methods go to the same inbox as everything else — we tag them by recipe, not by sender. Screenshots of the step are welcome when the wording is hard to copy, though a plain quote is usually enough.
Fill in the form and your note lands in the same editorial inbox we read every working day. Everything except the phone field is required; the phone number helps only when a question needs a quick back-and-forth.
We use your message and contact details only to answer you. How we handle personal data is described in our Privacy Policy.
Most messages get a reply within two business days. Recipe testing questions can take a little longer, since we may want to re-cook the recipe before we respond. If you do not hear back within a week, send a follow-up; occasionally messages land in spam or get missed.
Our inbox runs Monday to Friday, 9:00 AM to 6:00 PM New York time. Notes that arrive over the weekend are read on the next working morning. If your question is about something you are cooking right now, say so in the subject line — we move those to the top.
Recipe questions
Replies usually within two business days, sometimes the same day.
Corrections
Checked against the live page first, then confirmed back to you.
Re-cooks and testing
Longer, because we may cook the recipe again before answering.
If you are a food writer, editor, or brand and want to talk about a collaboration, use the same contact form and mark the subject "collaboration." We consider pitches for original recipe development and editorial partnerships.
We do not accept paid placements inside the top ten list, and we do not publish sponsored rankings. That keeps the collection readable for people who come here to cook, and it means every recipe in the list earned its place on the same terms. If a pitch depends on a guaranteed position, it is not something we can take on.
A useful pitch names the dish, the technique it teaches, and roughly how long a home cook should expect it to take. Sending the same note about daves hot chicken style recipes to several sites is fine — we just ask that the version you send us says what you would actually like us to publish.
We do not provide personalized dietary or medical advice. If you have a specific health condition and need guidance on what to eat, talk to a qualified professional. We can explain how a recipe is built and what a step is doing, but we cannot tell you whether a dish fits your situation.
We also cannot troubleshoot equipment that is malfunctioning. If your oven runs hot or cold, a separate oven thermometer will tell you more than we can, and it makes your next note to us far more useful. The same goes for grill temperature swings and pan hot spots — measure first, then tell us what you saw.
Our editorial desk sits at 888 8th Ave in Manhattan, a short walk from the theater district. Recipe testing happens in the kitchen there, which is why a note about a specific step often gets a reply that mentions what the dish did when we cooked it again. Visits are by appointment only; email is the reliable way to reach an editor.
If you are local and want to drop off a written note, call +1-212-555-0834 first so someone is at the desk.
The office is at 888 8th Ave, New York, NY 10019, between West 52nd and West 53rd Street. The nearest subway stops are 50th Street on the A, C, and E lines and 57th Street–Seventh Avenue on the N, Q, R, and W. If you are coming by car, expect midtown traffic and plan for a garage nearby rather than street parking.
Use the map below to get your bearings before you set out. It shows the building location only — the editorial desk is on an upper floor and visitors are seen by appointment.
Short answers to the notes we get most often. If your question is not here, the form above is the fastest way to ask it.
Most messages get a reply within two business days. Recipe testing questions may take a little longer, because we sometimes re-cook a recipe before we answer. If a week passes with no reply, send a follow-up — a few notes end up in spam.
Yes. Send the dish name and a short note about why it belongs in the top ten. We review all suggestions, and a dish with a clear technique behind it stands a better chance than one that is simply a favorite. You can also browse the collection first — the ten recipes are grouped by method, from Crispy & Fried Chicken to Baked & Roast Chicken.
We do not accept paid placements inside the top ten list, and we do not publish sponsored rankings. Collaboration inquiries are welcome through the same form — mark the subject "collaboration" and tell us what you have in mind.
The page name and the exact wording you are looking at, copied as it appears on screen. If the note is about a temperature or a timing, add what your thermometer or timer showed. That is usually enough for us to check the line and confirm back to you.
Send your note, or take a look through the collection first. The ten recipes cover fried, roasted, saucy, and quick weeknight cooking, so there is usually a method that matches the time you have. Terms for using the site are set out in our Terms of Service.
