Fact-Checking Policy

Last updated: November 6, 2026

Baking advice only helps if the numbers are right. Before an article is published, we check its claims as follows.

What we check

• Temperatures, times and ratios against manufacturer technical sheets and reliable references, and against our own testing where we say so.
• Regulations and definitions (for example, what a food label may call “chocolate”) against the official text or an official summary.
• Health and nutrition statements against peer-reviewed research or recognized health authorities, using careful wording such as “is associated with”.
• Statistics and market figures against the original publisher, with the year and source named.

Sources we prefer

Government and regulatory bodies, peer-reviewed food-science literature, technical documentation from ingredient makers, and professional pastry training references. We avoid relying on a single secondary source for an important claim.

When sources disagree

We say so, explain the difference, and avoid presenting one number as the only right answer.

Corrections

If you believe we got something wrong, please contact us. See also our Editorial Policy.