One of the principal challenges listed in the article is that you cannot stick a thermometer into the ground beef. Apropos of that, I would like to encourage b

One of the principal challenges listed in the article is that you cannot stick a thermometer into the ground beef. Apropos of that, I would like to encourage bakers to start using thermometers on their baked goods. You'll see lots of recipes give all sorts of instructions on how to tell when something is fully baked like "until golden brown" or "until it pulls away from the sides" or "knock on it until it sounds right". But it turns out you can just stick a thermometer in it. Most things I bake need to hit around 190F internally before they're ready. This especially works well for things like cinnamon rolls that have a gooey filling that sometimes slows the bake so it looks done from the outside but is still gooey inside; you stick the thermometer in when it looks done and lo, it is only 160F inside, totally under baked. It was a bit revelatory to learn this trick, for me; previously I only thought of thermometers as a tool for cooking meat and syrup.