I think I'd be more interested in articles that told me how to recreate a feature from a product, rather than a guess at the whole product.
For example, something that tells me what potatoes to use (or how to cook them, or what oil and heat to use) to make fries could be more interesting. Especially if it went into some of the science of food. (So, in the fries example, what the starch granules are doing and how that affects taste, or what the oil does at different temperatures, and how that affects mouth feel.)
This isn't a plea for molecular gastronomy either.
I think I'd be more interested in articles that told me how to recreate a feature from a product, rather than a guess at the whole product.
For example, something that tells me what potatoes to use (or how to cook them, or what oil and heat to use) to make fries could be more interesting. Especially if it went into some of the science of food. (So, in the fries example, what the starch granules are doing and how that affects taste, or what the oil does at different temperatures, and how that affects mouth feel.)
This isn't a plea for molecular gastronomy either.