Abstract: A portable food thermometer affording an audible alarm at a preset cooking completion temperature. A water reservoir defined within a two-part housing is fillable by the user in advance of use. An elongated sensing probe insertable in the food is secured extending through one of the housing parts inward of the reservoir and contains a slideable rod supported on a confined temperature sensing material. Expansion of the sensing material in response to increasing food temperature forces the rod outward of the probe. Opposite the free end of the rod is a spring loaded ball valve sealing the reservoir from a whistle outlet. Temperature graduations on the housing enable adjusting the spacing between the rod and valve at room temperature for presetting the operating temperature of the unit. On reaching set point cooking temperature, the outwardly forced position of the rod acts to open the valve enabling steam in the reservoir to activate the whistle alarm.