Why we built this
Online food content rewards engagement, not accuracy. Three different sites for a simple flour-to-water ratio yield three different answers, none with a citation. Baking is applied chemistry — every variable is measurable, and every measurement matters. Yet the dominant format for sharing this knowledge is a blog post with approximate quantities and qualitative descriptions.
ada was built on a different premise. Every ratio is verified against food science literature. Every substitution table comes with the chemical reasoning behind why it works and where it will fail. The tools account for non-linear scaling behavior that simple multiplication ignores. We publish fewer articles, each tested and sourced, because we would rather have 50 pages that are definitively correct than 500 that are approximately right.