There's a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style.
Sometimes I wish I baked like that, but truth be told I often
freestyle and substitute. Take, for instance, cocoa powder, which comes
in two main varieties, natural and Dutch process. Can you substitute one
for the other or are you better off sticking to the road more traveled?
The answer: it depends on what you're baking, but no matter what, the two varieties don't taste the same.