Editorial Standards

How we research, write and update the guides on Whisk & Oat.

Sources

Statements about ingredients and food rules come from official sources such as the US Food and Drug Administration and the regulations it publishes, from manufacturers' own product information, and from established baking references. Guides to bakeries are checked against each bakery's own website or listing, and show the date they were last checked, because opening hours, menus and addresses change.

Testing and accuracy

Baking swaps behave differently from recipe to recipe. We explain the reasoning behind each swap and say where it tends to fail, rather than promising that one replacement works everywhere.

Independence

No company pays to appear on the site and we do not use affiliate links. Photographs come from free stock libraries and are credited to their photographers.

Corrections

When we get something wrong, we fix it and update the date on the guide. You can reach us through the contact page.