Not online AFAIK, but "Taste What You're Missing" by Barb Stuckey is a pretty readable book. It's more about how the tasting works on the human side than the a

Not online AFAIK, but "Taste What You're Missing" by Barb Stuckey is a pretty readable book. It's more about how the tasting works on the human side than the actual cooking part, but it goes into some detail about how different tastes work together, as well as why different people taste differently. It was helpful to me to sort of emphasize the high variation in tastes between people. Modernist Cuisine is probably the most well known reference for actual cooking theory, but it's crazy expensive, and some people have problems with supporting Myhrvold.