Most meal prep advice is about food. This site is about everything around the food: how long it keeps, what it keeps in, how much of it to make, and how to run the whole thing again next week without thinking about it.
That is a logistics problem, and logistics problems have answers.
Why this site exists
People rarely quit meal prep because the recipes were bad. They quit in week three, when the container leaks in a bag, when Thursday’s chicken smells uncertain and gets binned along with the confidence, when the plan needed forty minutes of thinking every Sunday and nobody had forty minutes.
Those are all failures of system, not of cooking. They are also the questions nobody answers properly. Search how long cooked chicken keeps in the fridge and you get an answer, sort of, from six sites that disagree with each other and none of which say where their number came from.
We would rather say where the number came from.
How we work
Every duration and temperature is sourced
Storage times, cooling rules and safe temperatures on this site come from the USDA Food Safety and Inspection Service, the FDA Food Code, or comparable published guidance. The source is named on the page, and linked. If official guidance is silent on something, we say so rather than filling the gap with a plausible number.
This is slower than making things up. It is the reason the site exists.
We test the parts that can be tested
Guidance tells you a container should seal. It does not tell you which lid survives sixty dishwasher cycles, which one warps in a microwave, or which one leaks when a bag tips over. Where a claim can be checked in a real kitchen, we check it, and we describe how we checked it.
We do not sell recommendations
The site is funded by display advertising and, on some pages, affiliate links. No advertiser or brand has any say in what we publish or what we recommend. Nothing here has been written in exchange for a product, and no ranking on this site is for sale. Pages carrying affiliate links say so, on the page.
We correct ourselves in public
We will get things wrong. When we do, the page is fixed and the correction is noted on it, dated. Silently editing a mistake away is how sites lose the right to be trusted.
Who writes it
Chriss Rakoot is the editor and publication director. Not a chef, not a dietitian — and this site does not pretend otherwise. The competence on offer here is a different one: reading primary sources properly, cross-checking them against each other, testing what can be tested, and writing down the result in a way that survives contact with an ordinary Tuesday.
Where a question needs clinical or dietary expertise, this site sends you elsewhere rather than guessing. That boundary is deliberate and it is not going to move.
What you will not find here
- Medical or dietary advice. No condition-specific eating plans, no supplement claims, no clinical guidance. See the disclaimer.
- Numbers without a source. If we cannot show where a figure comes from, it does not go on the page.
- Styled food photography. A photograph of a perfect glass jar in perfect light tells you nothing about whether the contents are still good on Thursday. We would rather spend the space on a table you can actually use.
- Recipes for their own sake. Plenty of sites do that well. This one covers what happens to the food afterwards.
How the site is organised
- Start Here — what meal prep costs in time and money, and a first week done properly.
- Storage & Food Safety — how long things keep, and the temperature science underneath the timelines.
- Containers & Gear — the hardware, judged on how it behaves in a fridge and a dishwasher.
- Planning & Systems — plans, lists, schedules and cost per meal.
- High Protein & Macros — hitting targets from a batch-cooked fridge.
Get in touch
Corrections, questions and disagreements are all welcome, and corrections most of all. The Contact page is the way in.