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Tongue and Tine can be reached by email at editor@ingrestaurant.com.

Of everything sent here, corrections help most. Writing about food science means handling numbers that are easy to get slightly wrong: a core temperature, a holding time, the year a regulator ruled on an ingredient, the ratio of alginate to liquid. If you find one, name the piece, quote the line, and give the correct figure along with where it can be confirmed, ideally a regulator’s page, a university extension publication or a journal article. A confirmed error is corrected on the page.

Questions about a piece and suggestions for a source that deserves a mention are welcome too.

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