Trust & methodology
How We Test
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The Test Kitchen is where Larry stops arguing and starts measuring. When we compare cooking methods — covered versus uncovered, skillet versus oven, thick links versus thin — we follow the same simple rules every time so the numbers mean something. This page explains those rules, what we record and the limits of a single home kitchen, so you can judge every result yourself.
Quick answer
Every Test Kitchen comparison uses the same sausage and the same pan, checks internal temperature with an instant-read thermometer, and records cook time, thickness, heat setting and final temperature. We repeat each test at least twice where possible, publish only what we actually measured, and remind you that results reflect one kitchen and one set of equipment.
The method
1. Same sausage, same pan
Every sample in a comparison comes from the same sausage and is cooked in the same pan, so the only thing that changes is the variable being tested.
2. Instant-read thermometer
Internal temperature is checked with an instant-read thermometer in the thickest part of each sample.
3. Record everything
For every sample we write down the cook time, thickness, heat setting and final internal temperature.
4. Repeat it
Each test is run at least twice where possible. If a test was only run once, the experiment says so.
5. Publish only what we measured
No estimates, no rounding to make things look tidy and no filled-in gaps. Missing readings are marked as missing.
6. One kitchen, one setup
Results reflect one kitchen and one set of equipment. Your stove, pan and sausage may behave differently.
Related
- Test Kitchen experiments →
- How we review restaurants →
- Sausage cook time & doneness tool →
- Sausage & peppers techniques →
FAQ
- Why use the same sausage and pan every time?
- Changing only one thing per comparison makes it easier to see what caused a difference. Different sausages or pans would mix several variables together.
- How do you measure doneness?
- With an instant-read thermometer in the thickest part of the sausage. We record the final internal temperature for every sample instead of judging by color.
- Will my results match yours?
- Not necessarily. Results reflect one kitchen, one stove and one set of equipment. Use them as a starting point and always check temperature yourself.
- Do you ever estimate or fill in numbers?
- No. We publish only what was actually measured. If a reading was missed, the table says so rather than guessing.
- How is this different from restaurant reviews?
- Test Kitchen experiments measure cooking methods at home. Restaurant visits are scored separately using our review method.
Spot a mistake? Tell us and we’ll correct it.