Disclaimer
Last updated: September 26, 2026
Senses judge technique — thermometers judge safety
The Look, Smell, Sound and Feel cues on this Site describe whether a technique is working: whether a sauce has emulsified, whether skin has rendered, whether a pan has browned properly. They are not a way of telling whether food is safe to eat. Colour and appearance are particularly unreliable for meat. Always confirm doneness with an instant-read thermometer: 145 degrees F with a three-minute rest for whole cuts of pork and beef and for fish, 160 degrees F for ground meats, and 165 degrees F for poultry. Where we suggest cooking chicken thighs to 175 degrees F, that is for texture and is well above the safety minimum.
Hot fat, and rendering in particular
Rendering skin releases a significant quantity of hot fat into the pan. Pour off excess as it collects rather than letting it build up, keep a lid within reach, keep children away from the stove during these steps, and never add water to a pan of hot fat. If a fat fire starts, cover the pan and turn off the heat - never use water.
Tasting as you cook
Our recipes encourage tasting. Do not taste anything containing raw or partly cooked meat, poultry, fish, eggs, or raw flour, and use a clean spoon each time rather than returning the same spoon to the pan.
Nutrition information
Calorie counts and other nutrition figures 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. Cheeses, stocks and mustards vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
Alcohol in cooking
Some recipes deglaze with wine. Cooking reduces but does not fully remove alcohol, so substitute stock if you are cooking for children or for anyone avoiding alcohol; every recipe that uses wine gives that substitution.
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.
Results may vary
Every recipe is tested before publishing, but equipment, ingredients, and stoves differ between kitchens - which is the entire reason this Site leads with sensory cues. Use listed times as a guide and rely on the cues and temperatures in each recipe.
Questions? Reach us through the contact page.