Got a Question? Let’s Troubleshoot.
Whether you have a brilliant baking discovery, a partnership idea, or a technique that needs diagnosing, we want to hear from you. We read every message and analyze every culinary question.
Reader Support & Diagnostics
Did a technique not yield the expected result? Have a suggestion for a new lab test? Send us your questions and photos.
Partnerships & Gear Tests
For brands producing reliable kitchen equipment or quality ingredients. Note: All products are subject to objective lab testing.
Press & Media
For interviews with Nathan or technical commentary from our Culinary SME Board regarding food science trends.
Contact Form
If you prefer, you can also send us a message using the contact form below. For diagnostic help, please be as specific as possible about your ingredients and oven temperatures.
Snail Mail? We Love It.
If you want to send us a handwritten note (or a piece of kitchen gear for testing), here is our HQ.
Note: We do not accept walk-ins to the testing kitchen.
c/o WEB MEDIA MARKETING LIMITED
24-26 Arcadia Avenue
London, N3 2JU
United Kingdom
Before You Email…
Can I submit a guest recipe?
Currently, we do not accept unsolicited guest recipes. Every guide on our site must go through our rigorous internal empirical testing protocol to ensure scientific accuracy.
Are you food scientists?
Nathan is an empirical home tester. However, all our technical content and safety protocols are reviewed by our Culinary SME Board, led by Nouhayla Azoumag (HACCP Certified), to ensure alignment with established food science standards.
My temperature chart download didn’t work!
Sorry about that! Technology can be as unpredictable as a souffle. Please email [email protected], and we’ll send it to you directly.