Disclaimer
Last updated: October 1, 2026
Our findings are not food science
The trial logs on this Site record what happened when we cooked something several ways in a home kitchen. They involve small numbers of trials, uncontrolled variables such as ambient temperature and ingredient batch, and subjective tasting. They are not controlled experiments and should not be cited as scientific evidence. Where a finding of ours conflicts with established food-safety guidance, follow the safety guidance.
Refrigerated dough and raw ingredients
One recipe rests cookie dough in the refrigerator for 24 hours. Keep refrigerated dough at 40 degrees F or below, covered, and use it within the stated time. Do not taste or eat raw dough or batter: it contains both raw egg and raw flour, and raw flour has been linked to E. coli outbreaks. Bake cookies fully before eating.
Hot fat and high-heat roasting
Roasting potatoes involves a tray of very hot fat that spits when wet food is added. Lower food in carefully away from you, never add water to hot fat, keep children clear of the oven during these steps, and never leave a tray of hot fat unattended. If a fat fire starts, turn off the heat and smother it — never use water.
Cooking temperatures
Cook ground meats to 160 degrees F and poultry to 165 degrees F, measured with a thermometer rather than judged by colour. Long-simmered sauces containing meat must reach a full simmer, and leftovers should be refrigerated within two hours and reheated to 165 degrees F.
Nutrition information
Calorie counts on this Site are estimates only, calculated from standard ingredient databases. Actual values vary by brand, substitution, and portion size. If you manage a medical condition, consult a registered dietitian or physician rather than relying on these estimates.
Allergens
Recipes may contain or contact common allergens including dairy, eggs, wheat and soy. Chocolate, stocks and prepared products vary considerably by brand and may carry may-contain warnings for nuts. Always check your own ingredient labels and adapt recipes to your dietary needs.
Alcohol in cooking
One recipe uses wine, listed with a substitution. Cooking reduces but does not fully remove alcohol, so use stock instead if you are cooking for children or anyone avoiding alcohol.
No sales, no affiliate links
This Site sells nothing and contains no affiliate links within its recipes. We name no brands and receive no payment, free product, or commission for anything we suggest. Where a trial compared ingredients, no brand was named or favoured.
Results may vary
Every recipe is tested before publishing, but ovens, pans and ingredients differ between kitchens — which is precisely why we publish the testing rather than only the conclusion.
Questions? Reach us through the contact page.