even more concrete instructions like "a teaspoon" or "4g of X" are often best guesses by the creators or recipe testers. sugar & salt is especially tricky beca

even more concrete instructions like "a teaspoon" or "4g of X" are often best guesses by the creators or recipe testers. sugar & salt is especially tricky because different vendors ship different concentrations in the crystals. morton's may have a different level of salty compared to whatever the store brand is, and that'll come through the food. age of ingredients and quality also is yuge. the Bon Appetit crowd is using good stuff they bought fairly recently, not garlic powder that's old enough to graduate 5th grade. obvious concept, but it makes a serious difference. source: ex did recipe development & food science for a major fast-packaged goods company.