That's a good question, Donna. We agree that's it an incredibly helpful piece of information to include, but we can see a few reasons why it's not (yet) standard to include the internal temperature in recipes. The primary reason may be that the lion's share of bakers didn't use to have a reliable, instant-read thermometer on hand. This is changing, and we think more bakers are realizing how useful it can be to have this piece of kitchen equipment. Other reasons may include the fact that internal temperatures haven't historically been a part of recipe testing so the information may not be known, and also the internal temperature isn't always fail-proof. By this we mean it's still important to look for other signs of doneness to ensure your baked goods are cooked through. We've started adding the information to more of our recipes, which we hope you find helpful. Happy baking! Kye@KAF

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