I’m Cole Bendrick, and I run AirFryerWise from a kitchen in Austin that currently holds three air fryers I keep promising to consolidate. The reason there are three is the whole point of the site.
Air fryer times are the worst-kept lie in recipe writing. A small basket with a weak fan does not cook like a big convection-style model, and most recipes online pretend they do. I spent five years in Texas food media and got tired of seeing one number passed off as universal. So every recipe on AirFryerWise is tested across a Cosori, a Ninja, and a Philips before it publishes, and I tell you when a particular model needs more time.
How I test
Three cooks minimum, real baskets, food weighed. When a recipe needs a flip or a basket shake to brown evenly, I say exactly when. When something only works if you don’t crowd the basket, I warn you before it steams instead of crisping. The failures go in the notes too.
Where my numbers come from
For anything with meat, poultry, fish, or eggs I give the safe internal temperature, not a vague “until done”: poultry 165°F, ground meat 160°F, whole cuts 145°F with a rest. Food-science claims are checked against established references, and if I get something wrong and you catch it, email me and I’ll fix it in place.
What AirFryerWise is not
This is a cooking site, not dietary or medical advice. I can tell you how to cook a dish well; I can’t tell you what fits your diet. I don’t run sponsored posts dressed up as recipes, and any affiliate link to gear I actually use is marked.
Get in touch
Reach me through the contact page. I read every message, including the ones about which air fryer is best.
Cole Bendrick, Austin. Last updated June 2026.