CookUnity Review

Great Tasting Ready-to-warm Single-Serve Meals

CookUnity is a new-to-me service that sends you ready-to-warm prepared meals, in single-serving trays. The meals can be warmed by microwaving them for 2-3 minutes or heating them in a pre-heated oven for 8-15 minutes. They are basically a competitor to Freshly, which I’ve reviewed before. They are, however, far superior in quality, flavor and variety. The meals taste very much like the leftovers from a high-quality, perhaps adventures, home meal. Indeed, despite the fact that they come pre-cooked and all in one tray, I’d say they rival the best meal kits.

Single-serve meals do serve a very niche clientele. They don’t really work for us as a family, now that our vegan daughter has gone away to college, though I might try it again when she comes home for winter break. They would also make a good choice for when/if we go back to working from an office.

The Food

CookUnity’s main selling point is the wide selection of prepared meals they offer. I counted 110 choices of dishes, more than any subscription meal kit or supermarket that I know. They run the gamut of proteins and cuisines, from the exotic to the mundane, from the high caloric, to the diet minded. There are ample choices for vegetarians, vegans and those who keep special diets.

The second selling point in the taste and quality. Everything we tasted ranged from good to very good. The meals included special ingredients, such as hand-made sausages and forbidden rice, and mostly offered a balance of meats to vegetables to carbs. All the nutritional values are listed so you can choose when you order.

We mostly got high-caloric meals and all of them were large enough to satisfy a big appetite for dinner. We even had leftovers a couple of times.

We tried both microwaving and heating them in the oven, and there wasn’t a huge difference in results – though the oven is better for flank steak.

The meals come with an expiration date of either 5 or 7 days, so if you are getting for the whole week you probably should look at the dates when you get them and prioritize the ones that will expire first.

As far as I can tell, CookUnity contracts with professional restaurant chefs in major cities where CookUnity has commercial kitchens, and the chefs conceive of the meals and prepare them. In addition to providing chefs with the kitchens, CookUnity also buys the ingredients, packages and ships the meals and is in charge of marketing and sales. All the chefs need to do is cook.

The Plans

CookUnity’s meals cost between $11 and $13.50 each depending on how many you ordered, I ordered 8 and paid $11.50 each (minus a coupon). The cost is competitive with meal kits and take out. The meals were definitely large enough to satisfy – but pay attention to calories. Shipping is free but they do charge taxes – albeit, judged by the amount, it doesn’t seem they included city taxes.

It is easy to skip meals, and you can even suspend your account for up to 2 months. Unsubscribing is simple as well.

The Packaging

CookUnity meals come in microwave and oven-save tray made out of paper waste product with a plastic seal. They are not compostable, but CookUnity claims they are recyclable. However, while they have the recycle symbol on them, they don’t have a number. I am thus guessing it is not recyclable at all. It’s a pity, because if they used wax instead of plastic, they probably could be composted and would eliminate a lot of waste.


The meals trays are covered by a plastic film that you throw away, and come with a paper sleeve listing the ingredients and nutrition facts, as well as cooking instructions and date of expiration, which can be recycled. Some meals have sauces or vegetables in removable plastic containers within the trays. You are supposed to remove these before you cook them. These containers are usually recyclable, or you can was them and use them yourself.

CookUnity ships their meals inside an insulated bag, with 3 small freezer packs in the bottom and 3 in the top. They say that the bag and freezer packs will be collected and re-used when you get your next set of meals (I’ve only done one week so far). This may be different in other areas.


The Shipping & Delivery

When I first ordered CookUnity they were shipping to my area through UPS. They were shipping on a Monday for Wednesday deliver. UPS was delayed with my first order, and they just sent it back. I got credit for the meals I didn’t get, which I used to order mostly the same meals a couple of weeks later.

Since then, they’ve changed deliveries in my area and now they apparently deliver the same day the food is prepared. I had no problems getting my meals the second time. Some of the bottom freezer packages had started to melt, and one of them came perforated and had started to leak fluid, but the meals were cold and nothing was damaged.

The Meals

These are the meals we tried, I’d have most of them again.

Handmade Merguez Sausage in Moroccan Couscous Stew with Harissa

by French chef Cedric Nicolas, former sous chef at Belle Vie Food & Wine in LA (now closed)

This was a very tasty dish. The merguez sausages were delicious, if much smaller than those shown, and the whole dish tasted very home made. Definitely a winner.

Moroccan Lamb Meatballs

by chef Dustin Taylor, last at AC Hotel in LA

My husband had this dish for lunch one day. He can’t remember eating it at all, so it wasn’t memorable. My own recollection is that he liked it but wasn’t enthusiastic.

Braised Lamb Sabzi with Cumin Seed Rice

by Israeli chef Einat Admony, chef-owner of Balaboosta in NYC.

This dish tasted exactly what I expect lamb sabzi to taste. It’s a dish of Persian origin, tangy and fragrant with Middle Eastern spices.

Filipino Adobo Pork Ribs and Jasmine Rice

by Filipina chef Stacy Bareng, chef-owner of Tagalog Takeover pop up in LA

The ribs were very tasty, moist and tender. I also liked the rice quite a bit. It came with bok choy which I don’t like, but my dog does.

Gochujang Baby Back Ribs

by Korean-American chef Esther Choi, chef-owner of Mokbar and Ms.Yoo in New York City

I liked these tangy and tender ribs and really enjoyed the sweet corn. The rice was just OK.

Hanger Steak and Coconut Forbidden Rice

by Filipina chef Stacy Bareng, chef-owner of Tagalog Takeover pop up in LA

This was my favorite of the two hanger steak dishes we had. It’s also one we warmed in the oven. As you can see, it wasn’t cooked medium-rare as on the picture in the website, but the beef was tender and flavorful, and I could still taste the beef flavor. The forbidden rice was tasty and fun. The broccolini, however, didn’t work. It was chewy.

Garlic Hanger Steak with Roasted Vegetables and Avocado-Cilantro Lime Sauce

by NYC chef Andres Mendez

This was probably my least favorite dish of the bunch. The steak wasn’t very flavorful, and it was completely overwhelmed by the spicy sauce. The vegetables where OK, but one-dimensional. I wouldn’t order it again.

Chicken Tagine

by Israeli chef Einat Admony, chef-owner of Balaboosta in NYC.

This was a pretty good rendition of chicken tagine with couscous. The chicken was a little tough, but it was flavorful and the couscous was quite good when mixed with the vegetables.

This post contains an affiliate link that gives you a discount and, if I’m subscribed at the point when you claim such discount, might give me one as well for future purchases. As always, look to see if there are better discount deals elsewhere.

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