Food Safety & Nutrition Disclaimer
Our recipes are general information. Cooking involves heat, sharp tools and perishable food, and you are responsible for how you prepare, store and serve it. This page sets out the food safety rules our recipes follow and the limits of the information they give.
Safe internal temperatures
You cannot tell whether meat, poultry, seafood or eggs are safely cooked by their color or texture: use a food thermometer. Our recipes use these minimum internal temperatures, based on USDA guidance:
| Food | Minimum internal temperature |
|---|---|
| Poultry (chicken, turkey, duck): whole, in pieces or ground, and stuffing | 165°F (74°C) |
| Ground meat and raw sausage (beef, pork, veal, lamb) | 160°F (71°C) |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F (63°C), then a 3-minute rest |
| Fish | 145°F (63°C), or until the flesh is opaque and separates easily with a fork |
| Shellfish | 145°F (63°C); shrimp, crab and lobster until pearly and opaque; clams, mussels and oysters until they open (discard any that stay closed) |
| Egg dishes (quiche, frittata, egg casseroles) | 160°F (71°C) |
| Eggs cooked on their own | Until the white and yolk are firm |
| Leftovers and casseroles, reheated | 165°F (74°C) |
Measure in the thickest part of the food, away from bone, fat and gristle, and wash the thermometer in hot, soapy water after each use. Sources: FoodSafety.gov and the USDA Food Safety and Inspection Service. Food safety authorities in other countries may give slightly different guidance for some foods; our recipes apply these USDA minimums.
Clean and separate
- Wash your hands with soap and water for at least 20 seconds before cooking and after touching raw meat, poultry, seafood, eggs or flour.
- Keep raw meat, poultry, seafood and eggs away from food that will not be cooked. Use separate cutting boards, or wash them in hot, soapy water between uses.
- Do not rinse raw chicken or meat: rinsing spreads bacteria around the sink and counter.
Chill and thaw
- Refrigerate perishable food within 2 hours of cooking, or within 1 hour when it is hotter than 90°F (32°C). Keep your refrigerator at 40°F (4°C) or below and your freezer at 0°F (−18°C).
- Thaw food in the refrigerator, in cold water or in the microwave, never on the counter.
Raw and undercooked food
Eating raw or undercooked meat, poultry, seafood, shellfish or eggs increases the risk of foodborne illness, especially for pregnant people, young children, older adults and anyone with a weakened immune system. Do not eat raw dough or batter made with flour or raw eggs.
Allergens
Each new recipe lists the common allergens found in its ingredient list, among: gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulfites, lupin and mollusks.
This detection is automatic and keyword-based, so the list may be incomplete. It cannot see allergens hidden in store-bought ingredients (a sauce, a broth, a spice blend) or traces from shared equipment. Always read the labels of the products you use, and if you cook for someone with a food allergy, do not rely on our list alone.
Nutrition estimates
When a recipe shows nutrition information, it is an estimate per serving, produced automatically from the ingredient list when the recipe is written. It is not a laboratory analysis and has not been checked by a nutrition professional. The only check is that the calories match the protein, carbohydrates and fat shown, within 25%. Actual values depend on the brands you use, the exact quantities and the size of each serving.
Nothing on this site is medical or dietary advice. If you follow a diet for health reasons, ask your doctor or another qualified health professional.
Results vary
Ovens, pans, ingredients and altitude differ, so times and results vary. Rely on the visual cues and temperatures in each recipe rather than on the clock alone. See also our terms of use.