Editorial Policy

We are committed to accurate, practical, and safe information about sous vide and precision cooking. This page explains how we work.

How articles are created

Articles are written from hands-on cooking and research, drawing on authoritative sources for technique and food safety, including Douglas Baldwin’s “A Practical Guide to Sous Vide Cooking” and guidance from the USDA and FDA.

Expert review

Articles are reviewed by a professional chef before publication, with particular attention to times, temperatures, and food-safety guidance. Our current reviewer is Chef Daniel Pryce.

Food safety

We give temperatures in both Fahrenheit and Celsius, treat pasteurisation as a matter of time and temperature together, and flag when standard safe internal temperatures should be used instead. We do not improvise safety guidance.

Independence

We do not accept payment to feature any product, and our content is written to inform, not to sell. Any future commercial relationships will be disclosed clearly.

Corrections

If you spot an error, tell us via our Contact page and we’ll review it promptly.