Our recipe standards
Useful recipes start with details you can trust.
Recipe development
Recipes are written by our editors from established ratios and techniques. New recipes carry a development note until they have been cooked in our own kitchen; cooking times and yields are estimates until then. Use the doneness cues and temperatures in each recipe.
Food safety
Internal temperatures follow the USDA safe minimum internal temperature chart: 165°F for poultry, 160°F for ground meat and 145°F (with a rest) for whole cuts and fish. Leftover and storage advice follows USDA and FDA guidance, linked on the pages where it applies. For canning, we link to tested recipes rather than inventing preserving formulas.
Times and servings
Total time includes every step, including chilling, rising and preheating when they are part of the recipe. Serving counts are a guide; appetites vary.
Measurements
We use US cups and spoons with grams for baking. We weigh all-purpose flour at 125 grams per spooned and leveled cup.
Health claims
We do not make medical, weight-loss or detox claims. Ingredient notes describe culinary use only. Check labels for allergens.
Photography
Photos are licensed from Unsplash photographers and credited on every page. They show the style of a dish and are not evidence of our own testing.