Sources
Sources
Every article or document ingested into the wiki, with the date, and the wiki pages it created or updated.
2026-05-03 — Bread Baking Techniques #1–10
Ten articles covering the full arc of bread baking: baker’s percentage, flour measurement, dough classification, the 12 stages, mixing and kneading, fermentation science, timelapse fermentation experiments, baking in the oven, baking stones and steam, and laminated dough.
Source articles:
- Bread Baking Technique #1 — The Baker’s Percentage
- Bread Baking Technique #2 — Measuring and Weighing Flour
- Bread Baking Technique #3 — Classification of Bread
- Bread Baking Technique #4 — The 12 Stages in the Life of Any Bread
- Bread Baking Technique #5 — Mixing and Kneading Bread
- Bread Baking Technique #6 — The Rise of the Bread (Fermentation)
- Bread Baking Technique #7 — Fermentation of Doughs, Timelapse Videos
- Bread Baking Technique #8 — Baking the Bread
- Bread Baking Technique #9 — Baking Stones, Pizza Stones and Steam
- Bread Baking Technique #10 — Laminated Dough (Pastry, Puff Pastry, Croissant)
New wiki pages: baker’s percentage, baking stones
Updated wiki pages: bread baking, leavening, gluten science
2026-04-16 — Warm Sauces — The Complete Overview
Reference article covering the European warm sauce tradition: stock-based sauces, thickening strategies (gelatin, starch, emulsion, reduction, fat), mother sauces, and pan sauce technique.
Source article: Warm Sauces — The Complete Overview
Updated wiki pages: sauce making, pan sauces, emulsion sauces
2026-04-16 — Cold Sauces — The Complete Overview
Reference article covering cold emulsified sauces (mayonnaise family, herb sauces, vinaigrettes) and the chemistry of cold sauce stability.
Source article: Cold Sauces — The Complete Overview
Updated wiki pages: emulsion sauces, sauce making
2026-04-27 — Olive Oil — Definitive Guide
Deep reference article covering olive oil chemistry, polyphenols, smoke point, oxidation, storage, and culinary use.
Source article: Olive Oil — Definitive Guide
New wiki pages: olive oil
Updated wiki pages: lipid chemistry, seed oils, deep frying
2026-04-27 — French Fries — Definitive Guide
Comprehensive article on french fry science: starch gelatinization, double-frying, acrylamide formation, oil absorption, and crust development.
Source article: French Fries — Definitive Guide
New wiki pages: acrylamide
Updated wiki pages: Maillard reaction, starch gelatinization, deep frying, potatoes
2026-02-27 — Steak — Cooking Methods Guide
Comprehensive guide to steak cooking methods, doneness temperatures, grey band science, carry-over cooking by cut size, pan temperature by thickness, reverse sear, and butter basting.
Source article: Steak — Cooking Methods Guide
Updated wiki pages: meat cooking, grilling and broiling, pan frying, cooking temperatures
2026-02-27 — Garam Masala — Definitive Guide
Deep reference on garam masala: regional variation, spice chemistry, volatile aromatics and why they degrade under sustained heat, when to add, toasting, and grinding.
Source article: Garam Masala — Definitive Guide
Updated wiki pages: aromatic seeds, spice handling, warm spices
2026-02-26 — Soy Sauce & Tamari — Complete Reference
Comprehensive reference covering soy sauce types (shoyu, tamari, shiro), the two-stage koji fermentation system, flavor chemistry, history, and regional variation across Japan, China, Korea, and Southeast Asia.
Source article: Soy Sauce & Tamari — Complete Reference
Updated wiki pages: soy products, condiments
2026-02-26 — Fish Sauce — Definitive Guide
Deep guide to fish sauce: fermentation chemistry, regional varieties (nam pla, nuoc mam, patis, shottsuru), garum, culinary applications, and quality differences.
Source article: Fish Sauce — Definitive Guide
Updated wiki pages: preserved fish, fish flavor and freshness
2025-12-06 — Slow Cooking of Red Meat — Slow Roasting
Article on low-temperature slow roasting for red meat: grey band mechanics, why temperature not time determines doneness, and optimal oven temperature strategies.
Source article: Slow Cooking of Red Meat — Slow Roasting
Updated wiki pages: meat cooking, braising, roasting and baking