Author
Kenny Tan
Co-founder & Technical Lead
Food Publishing Systems · Recipe Data Engineering · Culinary Science Research
Builds the recipe-data systems and the software that keeps the science honest.
Cross-domain expertise in software engineering, content systems, and infrastructure architecture.
Also on the network
Written by Kenny Tan
- Acid in Cooking — [Vinegar](/ingredient-substitution/vinegar-types-cooking/), Citrus, Wine, and How to Balance Flavor 13 Apr 2026
- Blanching and Shocking — Times, Temperatures, and Why Ice Matters 13 Apr 2026
- Braising Science — Collagen-to-Gelatin Conversion, Low-and-Slow Mechanics 13 Apr 2026
- Brining Science — Wet Brine vs. Dry Brine, Ratios, and Timing 13 Apr 2026
- Canning and Preserving Safely — Pressure vs. Water Bath, the pH 4.6 Rule, and Every Processing Time You Need 13 Apr 2026
- Caramelization vs. Maillard — Two Different Browning Reactions Explained 13 Apr 2026
- Chocolate Tempering Science — Cocoa [Butter](/ingredient-substitution/butter-oil-swap/) Crystal Polymorphism and Form V Targeting 13 Apr 2026
- Dehydrating Food at Home — Temperatures, Times, and [Storage](/food-preservation/food-storage-guide/) 13 Apr 2026
- Emulsification in Cooking — The Science of Why Vinaigrettes Break and How to Fix Any Emulsion 13 Apr 2026
- Flour Protein Content — Why It Matters and Which Flour for Which Job 13 Apr 2026
- Freezing Food Science — Ice Crystal Formation, Texture Preservation, and Optimal Methods for Every Food Type 13 Apr 2026
- Leavening Agents — Baking Soda vs. Baking Powder, and the Science of Rise 13 Apr 2026
- Mise en Place — Why Prep Order Matters More Than the Recipe 13 Apr 2026
- The Science of Pie Crust — Fat Mechanics, [Gluten](/baking-science/gluten-development-guide/) Control, and [Hydration](/baking-science/bread-hydration-guide/) Windows 13 Apr 2026
- Resting Meat — Why, How Long, and What Actually Happens Inside (The Thermal Science) 13 Apr 2026
- [Salt](/ingredient-substitution/salt-types-guide/) Curing Science — Water Activity, Concentration Mechanics, and Safety Calculations for Every Cure Type 13 Apr 2026
- Salt Types and Their Uses — Table, Kosher, Sea, Flake, and Finishing 13 Apr 2026
- Smoke Points of Cooking Oils — Which Oil for Which Heat 13 Apr 2026
- Smoking Food Science — Wood Chemistry, Temperature Zones, Cold vs Hot Smoke, and Creosote Prevention 13 Apr 2026
- Sous Vide Temperature Guide — Pasteurization, Protein Denaturation, and Safety Tables 13 Apr 2026
- Spice Heat Science — Scoville Scale, Capsaicin Mechanics, and Substitution Ratios 13 Apr 2026
- Stir-Fry Technique and Wok Hei — Thermal Mass, Leidenfrost, and High-Heat Chemistry 13 Apr 2026
- Thickening Agents Compared — Flour, Cornstarch, Arrowroot, and Beyond 13 Apr 2026
- Vinegar Types, Acidity, and Cooking Substitutions — The Complete Reference 13 Apr 2026
- Yeast Types Compared — Active Dry, Instant, Fresh, and When Each One Works 13 Apr 2026
- Bread Hydration Explained — Baker's Math for Every Dough 12 Apr 2026
- Butter vs Oil in Baking — When to Swap, When Not To, and the Chemistry That Decides 12 Apr 2026
- Cooking Temperatures Reference — Meat Doneness, Oil Smoke Points, and Sugar Stages 12 Apr 2026
- Egg Substitution by Function — Binding, [Leavening](/baking-science/leavening-agents-guide/), Moisture, and [Emulsification](/cooking-techniques/emulsification-cooking/) 12 Apr 2026
- Fermentation Basics — LAB, [Salt](/ingredient-substitution/salt-types-guide/), pH, and Safety Thresholds 12 Apr 2026
- Food Storage Guide — Refrigerator Zones, Freezer Times, and Spoilage Signs 12 Apr 2026
- Gluten Development — From Shaggy Dough to Windowpane 12 Apr 2026
- [Gluten](/baking-science/gluten-development-guide/)-Free Flour Guide — Blends, Ratios, and Conversion Table 12 Apr 2026
- Knife Skills Reference — Cuts, Sizes, and Techniques 12 Apr 2026
- Milk Alternatives in Baking — Complete Comparison Table 12 Apr 2026
- Oven Temperature Guide — Convection, Rack Position, and When to Trust Your Thermometer 12 Apr 2026
- Pan Sauce Fundamentals — Fond, Deglazing, and the 3-Minute Sauce 12 Apr 2026
- Pickling Brine Ratios — Vinegar Types, Salt Percentages, and Safety Chart 12 Apr 2026
- Rice Cooking Ratios — Every Grain Type, Every Method 12 Apr 2026
- Sourdough Starter From Scratch — The Microbiology Day by Day 12 Apr 2026
- What Sugar Actually Does in Baking (Beyond Sweetness) 12 Apr 2026
- [Sugar](/baking-science/sugar-functions-baking/) Substitutes in Baking — Conversion Table and Adjustment Guide 12 Apr 2026
- Vegan Baking Substitution — Complete Cheat Sheet 12 Apr 2026
- Why Cookies Spread Too Much — The Science of Spread, Set, and Rise (And How to Control Each) 12 Apr 2026