The information on Flapjack Johnnys Cooking is shared in good faith for general informational and culinary purposes only. Recipes are tested in a US home kitchen, but every kitchen, oven, and ingredient is a little different, and what worked here may need adjustment at your stove. The notes below explain what to expect from our content and what you, as the cook, are responsible for.
1. Affiliate and advertising disclosure
This site may receive compensation when you click certain links or make purchases. Some of our outbound product and pantry recommendations are affiliate links: if you click through and buy from the linked retailer, we may earn a small commission at no extra cost to you. The price you pay is the same whether or not you use our link. We only recommend products we have tested and would buy for our own kitchen.
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Some pages on the site may also display sponsored content, gifted product reviews, or branded partnerships. Wherever that happens we label the content clearly with words such as "Sponsored", "Paid partnership", or "Gifted by [brand]". Our editorial opinions are our own; we do not let advertisers approve recipe content.
2. Nutrition information
The calorie counts and macro estimates printed alongside our recipes are approximate. They are calculated from generic ingredient databases using the listed quantities and a "best-fit" assumption for each item. Real numbers vary with brand, fat content, and portioning. The information is provided for general interest only and is not medical or dietary advice.
If you are managing a medical condition (diabetes, kidney disease, food allergy), if you are pregnant or nursing, or if you follow a strict therapeutic diet, please consult a doctor or a registered dietitian before relying on any recipe on this site. Do not use our recipes or content to diagnose, treat, cure, or prevent any health condition.
3. Food safety
Cooking is a craft, but food safety is non-negotiable. Please follow these basic guidelines whenever you cook from our site or anywhere else:
- Use a thermometer. Visual cues are unreliable. Cook poultry (chicken, turkey, duck) to an internal temperature of 165 degrees F at the thickest part. Cook ground beef, pork, lamb, and veal to 160 degrees F. Cook fish and shellfish to 145 degrees F, or until the flesh is opaque and flakes cleanly with a fork. Cook whole cuts of beef, pork, lamb, and veal to at least 145 degrees F and rest for three minutes before slicing.
- Wash produce. Rinse fruits and vegetables under running water before cutting, even ones with skin you discard. Scrub firm produce like potatoes and melons with a clean brush.
- Refrigerate within two hours. Cooked food left at room temperature longer than two hours (one hour if the room is above 90 degrees F) should be discarded. Cool hot food in shallow containers and refrigerate at 40 degrees F or below.
- Avoid raw or undercooked eggs unless the eggs are pasteurized in the shell. This applies to homemade mayo, Caesar dressing, mousses, eggnog, and any recipe that calls for raw egg whites or yolks.
- Watch your allergens. Read every ingredient label every time. Manufacturers reformulate, allergen warnings change, and a product that was safe last month may not be today. If you have a serious food allergy, do not assume a recipe is safe just because the obvious source is missing -- check for cross-contamination warnings on every package.
- Wash hands and surfaces. Wash hands with soap and warm water for at least 20 seconds before, during, and after handling raw meat, poultry, seafood, or eggs. Sanitize cutting boards and knives between raw and ready-to-eat ingredients.
4. Cooking results
Every recipe on the site is tested in a US home kitchen using standard household equipment, US measuring cups and spoons, and ingredients available at typical American grocery stores. Ovens vary by 25 degrees F or more between brands, induction cooktops behave differently from gas, altitude affects baking, and substitutions affect texture. Use printed times as a starting point; rely on visual and temperature cues to know when food is actually done.
If a recipe does not turn out the way the photo looks, that is almost always a difference in equipment or ingredient brand rather than a flaw in the recipe. Email info@flapjackjohnnys.com with the details and the test kitchen will help you troubleshoot.
5. External links
Our content sometimes links to third-party websites for further reading, source citations, retailer product pages, or government food-safety guidance. We do not control those sites and we are not responsible for their content, accuracy, advertising, or privacy practices. A link is not an endorsement of every other thing on that site, and the destination's terms and privacy policy apply once you leave us.
6. No professional advice
Nothing on Flapjack Johnnys Cooking is intended as medical, nutritional, legal, financial, or professional advice. The site shares the experience of one home test kitchen, written for home cooks. Always seek the advice of a qualified professional with any specific question that affects your health, safety, finances, or legal rights.
7. Changes to this disclaimer
We may update this Disclaimer from time to time. The "Last updated" date at the top reflects the most recent revision.
8. Contact
Questions about anything in this Disclaimer? Reach us at:
- Email: info@flapjackjohnnys.com
- Postal mail: FLAPJACK MEDIA, LLC, 3219 THOMASVILLE ROAD, APT 2D, TALLAHASSEE, FL 32308