Check out these links to explore more about the science of food and cooking.

The Cook’s Thesaurus
Guidelines for ingredient substitutions.
http://www.foodsubs.com/

Joe Pastry
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.
http://joepastry.com/2006/what_things_weigh/

Serious Eats: The Food Lab
J. Kenji López-Alt relentlessly tests recipes to find out what makes them tick. A very food science attitude!
http://www.seriouseats.com/the-food-lab/

Food Facts and Tips from the Institute of Food Technologists (IFT)
http://www.ift.org/knowledge-center/learn-about-food-science/food-facts.aspx

Dietary Guidelines for Americans (USDA)
An important resource for anyone concerned about nutrition.
http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm

Compilation of Maybe Every Kitchen Cheat Sheet Ever Made
http://sodapic.com/22-kitchen-cheat-sheet-guide-basic-cooking-techniques/

Five Common Recipe Mistakes to Avoid (Epicurious)
http://www.epicurious.com/articlesguides/blogs/editor/2013/01/the-five-most-common-recipe-mistakes-people-make.html

Egg Size Equivalents and Conversions (Incredible Edible Egg)
https://www.incredibleegg.org/cooking-school/tips-tricks/egg-sizes-equivalents-and-substitutions/

The Exploratorium
Great for getting kids interested in Food Science!
http://www.exploratorium.edu/cooking/index.html

Check out my work on Huffington Post!
http://www.huffingtonpost.com/amanda-greene/

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