Cooking with Ratios: The Science Behind Every Recipe
Cooking and baking don’t have to rely on rigid recipes. In this in-depth guide to common cooking and baking ratios, you’ll learn how professional chefs and seasoned home cooks build recipes from simple ingredient relationships. From bread dough and cakes to sauces, vinaigrettes, and condiments, this article breaks down the foundational ratios behind everyday dishes—so you can cook with confidence, adapt recipes to your taste, and create meals using what you already have on hand. Perfect for beginner cooks, curious bakers, and anyone who wants to understand why recipes work, not just how to follow them.
