Contact Betty's Recipes
Have a question about a recipe, a correction to suggest, feedback on a dish you cooked, or a partnership idea? Write to us using the form below. Messages are read and answered by email, and we usually reply within a few business days.
Recipe questions and corrections
Unsure about a measurement, an ingredient swap, a baking time or a temperature? Tell us the name of the recipe and what you ran into. If you spotted a mistake, point us to the exact step or ingredient line so we can look at it quickly.
Feedback and recipe ideas
Tell us what worked in your kitchen, what you would change, or which dish you would like to see next, whether it is a dessert, a weeknight dinner, a lunch or a breakfast.
Partnerships and media
For collaborations, media requests or advertising questions, use the form and start your message with the word "Partnership" so it reaches the right place.
Privacy and site issues
Found a broken link or a page that does not display properly? Let us know which page and which device or browser you used. For privacy or terms questions, see our Privacy Policy and Terms of use, or write to us here.
Send us a message
The form asks for your name, email address and message. We use the details only to reply to you. A clear subject line and the recipe name help us answer faster. You can also read more about the site on our About Us page.
Send us a message
Betty Vance:
Marcus Reed:
Sophia Chen:
Mateo Silva:
email:
Frequently asked questions
Can I substitute ingredients in a recipe?
Often yes, and many recipes list substitutions in the notes. Baking is the most sensitive area: swapping flour, sugar, fat or eggs can change texture and rise. If a swap is not listed, ask us in the form and tell us which recipe you are making.
Are the nutrition numbers exact?
No. Where nutrition information appears, treat it as an estimate. Brands, portion sizes and substitutions change the real values, so check your own labels if you follow a specific diet.
How do I check allergens and doneness?
Always read the labels of the products you buy, since formulations differ by brand. For meat, poultry and fish, verify doneness with a food thermometer rather than relying on time alone, and follow safe storage and reheating practices.
My dish did not look or bake like the photo. Why?
Ovens vary, and so do pan sizes, ingredient brands and humidity. An oven thermometer and a kitchen scale help a lot, especially for baking. If you use a convection oven, you may need a lower temperature or a shorter time. Write to us with the recipe name and what happened, and we will help you work out the cause.
How do I report an error in a recipe?
Use the form above and include the recipe name, the step or ingredient in question and what seems wrong. The more specific you are, the faster we can review it.
Can I share your photos or recipes?
You are welcome to link to any recipe on Betty's Recipes. Please do not copy full ingredient lists, instructions or images onto another site. For commercial use or anything beyond a link, contact us first. The details are in our Terms of use.
What happens to the information I send?
Contact form messages are used only to reply to you. If you leave a rating or comment on a recipe, your name and the text you submit are stored with it. Our site also keeps standard server logs and short-lived visit statistics, described in the Privacy Policy.
Can I suggest a recipe I would like to see?
Yes. Tell us the dish, how you like to cook it and any dietary needs, and we will take the idea into account when planning new recipes.