Terms of reading
What you can take from these pages, and what you should check yourself.
General information
Each piece explains a piece of food science, a cooking technique or a way of growing food as it stood on the date shown. It is written for a general reader and cannot take account of your kitchen, your equipment or your health. Guidance from regulators and researchers is revised over time, so a piece may describe a rule or a finding that has since changed.
Food safety
Temperatures, holding times and handling steps are drawn from published guidance, chiefly from the USDA Food Safety and Inspection Service and the FDA. Tongue and Tine is not a certifying body, has not seen your kitchen and cannot vouch for your thermometer or your water bath. Low-temperature methods such as sous-vide leave a narrow margin for error. Before serving food cooked that way, check the current federal guidance and use a calibrated thermometer. Take particular care when cooking for anyone who is pregnant, elderly, very young or has a weakened immune system.
Health
Some pieces describe how taste works and how substances such as miraculin change it. That is information about physiology. It is not medical or nutritional advice. Questions about your own diet, allergies, medication or treatment belong with a doctor or a registered dietitian.
Other websites
Pieces cite sources hosted by other organizations. What those pages say, and whether they stay online, is up to their owners, and nothing on this page extends to them.
Reuse of the text
The writing here is original to the site. A few sentences may be quoted with credit to Tongue and Tine. To republish an article whole, or the bulk of one, ask first through the contact page.
Corrections, and changes to this page
When a reader reports an error, it gets verified and, if confirmed, fixed on the page. This page can change without warning, and whatever it says at the moment you read it is what governs.