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Blog - ThermoWorks at Home

Although we make tools for professionals, many of our products find their way into the hands of serious home users. This blog helps personal users fine tune their thermal experiences at home.

For deeper technical info, designed for professional users, go here.ThermoWorks at Work - Learning Center

at Home

Thermal Tips: Simple Roasted Chicken

Thermal Tips: Simple Roasted Chicken

The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C). In his new book Kenji López-Alt uses this principle along with […]

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Thermal Tips: Chocolate-Covered Strawberry Cake

Thermal Tips: Chocolate-Covered Strawberry Cake

Whether a special occasion is coming up or a sweet tooth simply needs to be satisfied, a moist and flavorful layer cake fits the bill perfectly, and we have your thermal tips for success from start to finish. Chocolate cake is always a favorite, but sometimes you want a dessert that isn’t quite as rich. For a cake […]

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Grilled Ribeye: Bone-In or Boneless?

Grilled Ribeye: Bone-In or Boneless?

Beautifully marbled ribeye steaks are one of the richest, beefiest, most flavorful cuts available. When grilling this delectable piece of meat which is better: bone-in or boneless? The answer is completely thermal. What is Ribeye? The ribeye cut (sometimes called the Delmonico steak) is from the front longissimus dorsi, from the rib primal cut of the […]

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Key Temps: Juicy Grilled Pork Chops

Key Temps: Juicy Grilled Pork Chops

Spring fever may have you ready to fire up the grill. Pork chops are excellent candidates for the grill, but how do you know when they’re done? Overcook them and they’ll be dry, undercook them and the chops aren’t safe to eat. The trick to the juiciest grilled pork chop lies in knowing when to take it off […]

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ThermoWorks’ Accredited Calibration Lab

ThermoWorks’ Accredited Calibration Lab

When you buy a thermometer for home use, how do you know for certain that it reads accurately across its temperature range? Houseware makers buy single-chip circuits and cheap sensors in bulk. While these components are economical choices for novelties and the addition of temperature readings to household clocks and the like, these components are not […]

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Easter Rack of Lamb

Easter Rack of Lamb

Special occasions and holidays call for a memorable meal with an elegant cut of meat as its centerpiece. With its tender and juicy texture, rack of lamb is a selection that fits the bill perfectly, and is so much more straightforward than you might think. Achieving the results you want is just a couple of thermal […]

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Thermal Tips: Smoked Brisket

Thermal Tips: Smoked Brisket

Spring is here! Which means it’s time to pull the canvas off your smoker. Which, in turn, means it’s time to think about getting a “full-packer” brisket from your local butcher. Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably the toughest piece of meat […]

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Thermal Tips: St. Patrick’s Day Corned Beef

Thermal Tips:  St. Patrick’s Day Corned Beef

When you think of what to make on St. Patrick’s Day, chances are corned beef is one of the first things that pops into your mind. We have the time and temperature tips to be sure your corned beef is as flavor-packed, tender, and juicy as it can be. So don your greenest apparel and […]

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High Altitude and Its Effect on Cooking

High Altitude and Its Effect on Cooking

Most recipes and temperature guidelines are calibrated for sea-level conditions, but what if you live in a high-altitude area like we do here in Utah? The lower atmospheric pressure at high altitudes (generally 3,000 ft [900 m] or higher is considered high altitude) can wreak havoc on your culinary performance. Knowing a few simple adjustments […]

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Pickled French Fries with Smoked Applesauce

Pickled French Fries with Smoked Applesauce

French fries are fantastic on their own, but with the help of a recipe from Al’s Place in San Francisco shared by Bon Appetit, we took this favorite to a new level in our kitchen. Get ready for pickled french fries. Fermenting the cut potatoes gave them an unbelievable tangy flavor. Paired with the complex sweet […]

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