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Tier 363 sources · 163 citations

Tier 3 sources, ranked by citation count.

Named-practitioner reference. Expert authors with editorial-level credibility. AskedWell cites 63 tier 3 sources 163 times across cooking, fermentation, and baking answers. Sources cited ≥3 times have dedicated pages listing every answer that uses them.

All tier 3 sources

Click a source name with ≥3 citations to see every answer citing it. Click an outbound link to visit the source.

  1. Harold McGee, "On Food and Cooking"

    Cited in 36 answers · see every answer →

    36
  2. J. Kenji López-Alt, "The Food Lab"

    Cited in 14 answers · see every answer →

    14
  3. Sandor Katz, "The Art of Fermentation"

    Cited in 11 answers · see every answer →

    11
  4. Sandor Katz, "The Art of Fermentation" (2012)

    Cited in 6 answers · see every answer →

    6
  5. Sandor Katz, "Wild Fermentation"

    Cited in 6 answers · see every answer →

    6
  6. Jeffrey Hamelman, "Bread"

    Cited in 6 answers · see every answer →

    6
  7. Michael Ruhlman + Brian Polcyn, "Charcuterie"

    Cited in 6 answers · see every answer →

    6
  8. Peter Reinhart, "The Bread Baker's Apprentice"

    Cited in 4 answers · see every answer →

    4
  9. Ken Forkish, "Flour Water Salt Yeast"

    Cited in 4 answers · see every answer →

    4
  10. Thomas Keller, "The French Laundry Cookbook"

    Cited in 3 answers · see every answer →

    3
  11. Chad Robertson, "Tartine Bread"

    Cited in 3 answers · see every answer →

    3
  12. Rose Levy Beranbaum, "The Baking Bible"

    Cited in 3 answers · see every answer →

    3
  13. J. Kenji López-Alt, The Food Lab

    Cited in 3 answers · see every answer →

    3
  14. Harold McGee, On Food + Cooking

    Cited in 3 answers · see every answer →

    3
  15. Ken Forkish, "Flour Water Salt Yeast" (2012)

    Cited in 2 answers

    2
  16. Chad Robertson, "Tartine Bread" (2010)

    Cited in 2 answers

    2
  17. Jeffrey Hamelman, "Bread" (2004)

    Cited in 2 answers

    2
  18. Thomas Keller, "Bouchon"

    Cited in 2 answers

    2
  19. Thomas Keller, "Ad Hoc at Home"

    Cited in 2 answers

    2
  20. Chad Robertson, "Tartine Book No. 3"

    Cited in 2 answers

    2
  21. Sandor Katz, "Wild Fermentation" (2003)

    Cited in 1 answer

    1
  22. Harold McGee, "On Food and Cooking" (2004)

    Cited in 1 answer

    1
  23. J. Kenji López-Alt, "The Food Lab" / Serious Eats

    Cited in 1 answer

    1
  24. J. Kenji López-Alt, "The Food Lab" / Serious Eats

    Cited in 1 answer

    1
  25. Ken Forkish, "The Elements of Pizza"

    Cited in 1 answer

    1
  26. J. Kenji López-Alt, Serious Eats cold brew tests

    Cited in 1 answer

    1
  27. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  28. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  29. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  30. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  31. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  32. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  33. J. Kenji López-Alt, "The Food Lab" + Serious Eats

    Cited in 1 answer

    1
  34. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  35. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  36. J. Kenji López-Alt, "The Food Lab" / Serious Eats

    Cited in 1 answer

    1
  37. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  38. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  39. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  40. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  41. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  42. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  43. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  44. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  45. Rose Levy Beranbaum, "The Pie + Pastry Bible"

    Cited in 1 answer

    1
  46. J. Kenji López-Alt, The Food Lab

    Cited in 1 answer

    1
  47. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  48. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  49. J. Kenji López-Alt, "The Wok"

    Cited in 1 answer

    1
  50. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  51. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
  52. J. Kenji López-Alt, The Food Lab

    Cited in 1 answer

    1
  53. J. Kenji López-Alt, The Food Lab

    Cited in 1 answer

    1
  54. J. Kenji López-Alt, "The Food Lab"

    Cited in 1 answer

    1
  55. J. Kenji López-Alt, The Food Lab

    Cited in 1 answer

    1
  56. J. Kenji López-Alt, "The Food Lab"

    Cited in 1 answer

    1
  57. J. Kenji López-Alt, The Food Lab

    Cited in 1 answer

    1
  58. J. Kenji López-Alt, "The Food Lab"

    Cited in 1 answer

    1
  59. J. Kenji López-Alt, "The Food Lab"

    Cited in 1 answer

    1
  60. Maxwell Maltz, "Psycho-Cybernetics" (1960)

    Cited in 1 answer

    1
  61. Lincoln Murphy, Customer Success (Sixteen Ventures)

    Cited in 1 answer

    1
  62. John Dobson / sidewalk-astronomy movement documentation

    Cited in 1 answer

    1
  63. René Redzepi & David Zilber, "The Noma Guide to Fermentation" (2018)

    Cited in 1 answer

    1

Other tiers

Tier 1

Peer-reviewed / governmental / scientific. Highest institutional trust.

Tier 2

Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class.

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