Beginning this cooking journey, I was constantly searching the web for answers to questions that seemed to never cease. What would happen if I used non-dairy alternatives in my cookies? Will tofu hold up the same texture as ground beef in my grandmother’s ragu recipe? Is this lifestyle helping me or harming me? Having a bunch of questions in my head with no real direction and many sources to pull from made for an overwhelming feeling, and I’d be thrilled if I could take a portion of that off of my readers.

This page is for you to post any questions that you may have regarding science and food, veganism, or any aspect of cooking from basic to advanced. I’d like to answer your questions in the form of a blog post, but occasionally it will work out better to answer them directly in the comments to this page. Hopefully over time I can provide guidance to assist you in whatever it is you may be looking for, whether its affirmation that your substitute will not affect the integrity of family recipes or revealing the inner workings of food and the chemical and biological connections with our lives.