About Tongue and Tine

Tongue and Tine is an independent site for home cooks who want to understand what happens in the pan and on the palate. It keeps to three subjects that usually sit apart, in textbooks on one side and professional kitchens on the other: taste as a matter of biology, the modernist techniques that have moved from restaurant kitchens onto home counters, and growing food close to the place it gets eaten. The name puts together the organ that does the tasting and the prong of a fork that carries food to it.

How pieces are checked

Statements about food chemistry, physiology and regulation are checked against primary sources before a piece goes up: federal agencies, university food-science departments and published studies. When a technique carries a food-safety risk, the piece uses the temperatures and times from federal guidance.

What is left out

Pages are unsigned. There is no dining room behind them and no table to book. The site carries no advertising, runs no scripts and sets no cookies, and the privacy page describes the small amount the server records. Articles are dated to the day they were completed. A reader who finds a mistake can report it through the contact page, and a confirmed error is fixed on the page.