Soy milk + Water
Soy milk and water are substitute candidates — they share aroma chemistry (chem 0.46) but rarely appear in the same dish. One could stand in for the other in many recipes. Both sit inside the "Teas and East-Asian beverages" mode.
What do these scores mean?
Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.
Ingredients that go well with both soy milk and water — candidates for completing the dish.
How this is ranked
Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.
Clusters that contain both ingredients — click through to see everything in the mode.
- Cooks withTeas and East-Asian beverages
- Cooks withSweet dessert and confection bases
- Cooks withWhole grain and seed pantry staples
- BlendedAsian teas wines and plant beverages
- Tastes likeEast Asian teas and plant-based beverages
- Tastes likeFruited baking and spiced confection ingredients
- Tastes likeSweet confections and dessert bases
- Tastes likeSweet patisserie and cream confections