I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says: The sour taste of ...
What is the flavor of Thyme? What chemicals give it this flavor?
I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" of molasses?