I was going to say I'm just going to try this out on one of the recipes I've recently used, but someone did that already:
https://web.archive.org/web/20170420110020/http://www.matthe...
How is that not strictly superior to traditional "word-problem" recipes?
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Also, one thing that I hate about recipes, as a person who cooks only occasionally, is the "to taste" direction. I know what to do when I've done a given dish 10 times. But the first time around? Why no recipes ever provide any kinds of bounds? "Add to taste; between 0.5 and 5 tsp, 2tsp is typical".
(Truly, cooking is what happens to process chemistry when you care so little about the quality of the outcome that you can wing every part of the process.)