Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?
For products such as bread, state they are either natural or organic, what is the difference?
Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?
Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...