query: Nutritonal Facts of a recipe
positive_passages.docid: 26858
positive_passages.text: How do I calculate the nutritional values of a recipe?
negative_passages.docid: 78237
negative_passages.text: Vanilla extract vs. Vanilla powder
negative_passages.docid: 135310
negative_passages.text: The rules of Transfiguration: examples of making the inedible edible?
negative_passages.docid: 138268
negative_passages.text: yeast substitutes and proper measurements
negative_passages.docid: 69817
negative_passages.text: Dishes on menus and capitalising in naratives
negative_passages.docid: 118422
negative_passages.text: Is there a difference between "eatable" and "edible"?
negative_passages.docid: 24152
negative_passages.text: Design of Experiments for Baking
negative_passages.docid: 86652
negative_passages.text: Should you add some salt to flour when baking?
negative_passages.docid: 157271
negative_passages.text: Mixing baking ingredients separately
negative_passages.docid: 93414
negative_passages.text: What source detail should I include for a digital book?
negative_passages.docid: 105060
negative_passages.text: How do I "replay" the "Caveats" section from a homebrew recipe
negative_passages.docid: 14311
negative_passages.text: What ingredients can I add to no-knead bread to extend its life?
negative_passages.docid: 74078
negative_passages.text: Making dark chocolate at home
negative_passages.docid: 46291
negative_passages.text: Making "long(er)-life" homemade mayonnaise
negative_passages.docid: 59408
negative_passages.text: Where can you find the quantities of each amino acid of a particular protein or food?
negative_passages.docid: 146971
negative_passages.text: What oil or fat to use for different purposes?
negative_passages.docid: 144173
negative_passages.text: Is there any adverse effect from consuming a diet of replicated food?