Quick-Access Charts and Tables

Quick-access charts and tables used by chefs, educators, and food developers to solve texture, substitution, and measurement problems.

• Modernist Ingredients Conversion Tables
  Teaspoons & tablespoons to grams for hydrocolloids and specialty ingredients.

• Xanthan Gum Conversion Table
  Exact ratios for sauces, baking, beverages, and gluten-free applications.

• Agar Agar vs Gelatin Conversion Table
  Strength, texture, and heat behavior differences explained side by side.

• Hydrocolloid Substitution Table
  Emergency replacements, ratios, and texture warnings.

• Thickener Usage Chart (by Application)
  Which thickener to use for sauces, baking, drinks, and gels.

• Hydrocolloid Rules of Thumb
  Fast heuristics chefs use to avoid common failures.