Methodology & Sources

Last updated: October 29, 2026.

What we check

For technique and ratio claims (for example, how much starch thickens a cup of liquid, or at what temperature hollandaise curdles), we rely on established culinary reference books and culinary-school technique guides rather than other recipe blogs. For origin and history claims (for example, the regional origin of a sauce), we rely on documented culinary history sources and cross-check more than one where possible.

Types of sources we use

• Published culinary technique references and cooking-method guides.
• Official or institutional food-safety guidance for storage-time and temperature claims.
• Documented culinary history sources for origin and tradition claims.

When sources disagree

Sauce-making has regional and family variation. When sources disagree on a ratio or method, we present the range and explain what changes the outcome, rather than presenting one version as the only correct one.

What we don't do

We don't cite studies, chefs or institutions we haven't actually used, and we don't present a single home test as if it were a controlled study. Each article's "last reviewed" date reflects when its claims were last checked against the sources above.

Reporting a sourcing problem

If you believe an article misrepresents a source or a technique, use the corrections page or email [email protected].