We've created this page to help answer some of the frequently asked questions readers ask about the site and our recipes. Should you have a question not covered here, please feel free to contact us.
How do you determine serving sizes?
Most of the recipes on MyGourmetConnection are written to provide four servings that are roughly in accordance with the portion sizes recommended by the USDA.
That being said, we strongly feel that serving sizes are very subjective and those portions might not be adequate for those with larger appetites or extremely active lifestyles.
Always use your best judgment and adjust quantities if you feel it necessary. After all, you know your family best.
How accurate is the nutrition information on your recipes?
Inquiries about nutrition data are the most frequently asked questions we encounter.
We include nutritional values on many of our recipes, but the complete accuracy of this information cannot be guaranteed.
The reason for this is that there are quite a few variables when it comes to calculating the nutritional value of a completed recipe. They are:
- Variable serving sizes (see above)
- Subjective ingredient sizes (e.g. 1 medium yellow onion)
- Subjective instructions (e.g. season to taste with salt and pepper)
The nutritional values we post are auto-calculated by a service called Nutritionix. They offer a variety of tools for consumers including a search engine and mobile app, so if you're tracking calories, you might want to check them out.
It's important to note that none of the recipes on MyGourmetConnection are intended to address specific dietary concerns.
Readers with medical concerns must use their own judgment when determining whether a recipe will meet their individual dietary restrictions.
What about ingredient substitutions?
When we call for an ingredient that may be a little difficult to find, we often suggest a more common ingredient as a substitution, but only if we feel it won't compromise the finished dish.
For basic ingredient substitutions, we suggest you keep a book on hand for reference. If you own a copy of Joy of Cooking, check toward the back and you'll find a substitution chart.
You can also get a copy of The Food Substitutions Bible by David Joachim. With over 6500 entries, it's a comprehensive and handy kitchen resource.
This recipe didn't turn out right – what happened?
It's very hard for us to answer a general question about the failure of a recipe. There are so many possible reasons why a dish might not turn out as planned: ingredient substitutions, variations in oven temperature, high altitude, choice of cookware or simply a matter of taste.
When provided with specifics, we're more than happy weigh in. Feel free to ask for help by leaving a comment on the recipe in question and we'll reply as soon as possible.
I left a comment, but it wasn't published – how come?
Thanks to the propensity of spammers in the world, all comments go through a review process before they are published.
We try to do this daily, but sad to say, it doesn't always happen, so please be patient. We'll also try to answer all questions in a timely fashion, so if you've asked a question, do check back.
Comments that are rude or include profanity are always deleted, as are those that include spammy links or are not relevant to the recipe or post they're associated with.
I welcome suggestions and constructive criticism, but comments that cannot be addressed as part of an ongoing civil conversation will be deleted as well.
Can I re-publish your one of your recipes and/or photos on my website?
We work hard to develop, write and photograph the recipes published on MyGourmetConnection and the site is how we make our living.
When our content is published elsewhere without appropriate credit and direct links, it impedes our ability to earn money and could very well be a violation of copyright law.
If you’d like to use a recipe or photo from our site, please contact us with the details on how and where you plan to use it.
In most cases, we'll grant permission as long as proper credit and a hyperlink to our original post is included.