I really need to keep an lab book in my kitchen. I have started to keep one relating to coffee, with grind, brew time, method and so on, but it would do me good to also record, say, things that I did to make decent loaves of bread. Or how much Old Bay one actually needs in a chicken casserole. Or how I ruined the rice. Or when the garlic burns. Cooking is science after all, and mine is somewhat experimental.