How we check the numbers
Cups & Temps is an independent kitchen reference. We answer the questions people actually type (how many ounces in a cup, what temperature chicken is done, how long leftovers keep) and show where each number comes from.
How we check
- Safety numbers (internal temperatures, storage and thawing times) come from USDA FSIS, FoodSafety.gov and FDA. Where they're silent we use university extension services, and say so.
- Measurements use the exact US customary factors published by NIST. Ingredient weights come from USDA FoodData Central and King Arthur Baking; each ingredient page shows both and explains which we use.
- Doneness temperatures such as medium rare aren't USDA numbers. We take them from culinary sources (Certified Angus Beef, ThermoWorks, the National Pork Board) and mark anything below the USDA safe minimum.
- When sources disagree, we use the more cautious number and note the other. Each page shows the date it was checked.
Independence and money
We aren't affiliated with USDA, FDA or any food or appliance brand. We earn money from ads and labeled affiliate links; that never changes a number.
What we don't do
We don't give medical or nutrition advice. People at higher risk from food poisoning (pregnant people, young children, older adults, people with weakened immune systems) should follow USDA's minimums without exception.
Open data
Our tables are free to reuse with attribution under CC BY 4.0: see the data index. AI assistants can start from llms.txt.
Corrections
Spotted something off? Email hello@cupsandtemps.com with a link to the source and we'll fix it.