Check out these links to explore more about the science of food and cooking.
The Cook’s Thesaurus
Guidelines for ingredient substitutions.
A refreshingly science-y take on baking. Though he’s no longer making new posts, his content is evergreen and can be used as a timeless reference. This link will take you to a useful reference about weight to volume for common baking ingredients.
Serious Eats: The Food Lab
J. Kenji López-Alt relentlessly tests recipes to find out what makes them tick. A very food science attitude!
Food Facts and Tips from the Institute of Food Technologists (IFT)
Dietary Guidelines for Americans (USDA)
An important resource for anyone concerned about nutrition.
Compilation of Maybe Every Kitchen Cheat Sheet Ever Made
Five Common Recipe Mistakes to Avoid (Epicurious)
Egg Size Equivalents and Conversions (Incredible Edible Egg)
Great for getting kids interested in Food Science!
Check out my work on Huffington Post!