Three Journalism Techniques to Try
When you edit, these approaches amp up your writing.
In last month’s newsletter, I shared writing tips and a prompt from my Sicily Food Writing Workshop. I hope you’ve tried the prompt. It’s not hard and offers a big return on investment.
During the September workshop, students wrote on demand, then read their work aloud. Good writing is all about the edits that come next. Here are three techniques I discussed to get them to the next level:
Get rid of throat clearing.
We all do it. We start writing, and then, three paragraphs down, we write what would make a great opening (or lede). Review your work for a good place to start your piece. Look for writing that grabs readers’ attention. Move it to the beginning and delete the throat clearing.
Vary sentences.
Examine the length of your sentences. If you wrote two or more long sentences in a row, cut up one sentence to make a shorter one. It’s a way to create rhythm and maintain readers’ interest. If your sentences are lists, rewrite them or create a bulleted list. It’s exhausting to read a stream of long sentences, let alone when they comprise a long text block that could be easier to read as bullet points.
Tell readers where the story is going.
In journalism school, we had a saying: Tell readers what you’re going to tell them, tell them, and then tell them what you just told them. Sometimes, when the students read aloud, I wondered when they’d tell us where the story was going. What was the story about? I wanted it to be clear earlier in the piece, to keep my attention.
In journalism, a nut graf appears after the lede. It tells readers what the story is about and why they should read on. It explains the central point of the story and provides context. The nut graf gives them the reason they want to keep reading.
So, these are three ways to revise and tighten your draft that I use all the time as an editor and writer. I move things around, tighten and delete, with the twin goals of shaping the story clearly and keeping the reader engaged. Try following these tips in your next writing assignment, newsletter or blog.
Next Office Hour
Last month I returned from a 23-day trip with terrible jet lag. I was in a fog and missed the office hour I had set up! I’m sorry. I hope you’ll forgive me.
Let’s try again. Think of this time together as a consult that’s included with your paid subscription. What new project do you want to start? What opportunity can I help you with by brainstorming? Join me on Substack for an hour this Monday, November 3 at 4:30 pm. PST/ 7:30 p.m. EST. Paid subscribers get an email notification that the chat has begun. Click the button in the email to join.
Not yet a subscriber? Invest in yourself and your work:
What I’m Reading
Here’s your monthly round-up of fascinating food writing links:
IACP’s Summit starts next week! I’m sad to miss it.
James Beard Award nominations deadline is November 1, so enter now.
The 21 Best New Cookbooks Of 2025 (So Far). Chowhound says has found “some of the richest texts to be found within this diverse and ever-growing genre.”
Next Up! All* of November and December’s New Cookbooks. So much Italian food, notes author Jenna Helwig.
2025 Cookbook Preview Post. Eat Your Books tries to compile every cookbook to debut this year.
Eva Kolenko’s Tips for Planning a Cookbook Photo Shoot How to do a successful shoot for your cookbook.
The Life and Death of the American Foodie. Eater’s Jaya Saxena covers the history of the term and how pop culture absorbed foodie culture.
It’s Theft, Whatever You Call It...About plagiarism and copyright for books and recipes.
I Wanted to Ask Marian Burros Some Questions. Matt Rodbard of Taste covers this New York Times food writer’s lifelong push for ethics.
One of Marion Nestle’s newsletters featured a link to The National Food Museum. My favorite section of the site covers TV Shows, Movies, Stand-up Comedians. I watched some famous and hilarious skits!
A new way to “write” a recipe. Watch this past the dancing. (H/T Taste)
Justine Doiron Has a Heart for Cookbooks. Jenna Helwig of Cookbookery Collective has a good take about this culinary superstar and why she succeeds.
When and whether to follow up with an agent. Kate McKean of Agents + Books tackles two query scenarios.
People Will Let You Down. Strategies for when you book comes out and your friends aren’t as excited as you are.
Food critic Tom Sietsema is stepping down — and dropping his anonymity. After 25 years, The Washington Post’s critic will have to foot his own bills at restaurants. (Unlocked post.)
Do you know about this recipe generator for creating Google-optimized recipe cards? One of my students in Italy (Hi Bianca!) told us about it.
Looking for a good book to read? Saveur has you covered with this feature: In These Chilling Novels, Good Cooking Leads To Bad Behavior.
Why you should (and shouldn’t) design your book proposal. Literary Agent Sally Ekus explains the pros and cons of creating a visual format for your submissions.
How Many Cooks are in the Kitchen?! How a cookbook photoshoot with a big budget works and who does what.
What Touring is Like. Auyon Mukharji writes about his book tour of Heartland Masala, with a surprise appearance of the Jonas Brothers.
Jamin Galea Is on a Cookbook Design Mission. Meet the founder of a cookbook design website and Instagram page.
Charlie Trotter’s Legend Lives on in His Cookbooks. Taste explores the legacy of the chef through his cookbooks.
Party in the USA: The Cookbook. A new wave of cookbooks—plus an iconic Martha reissue—is showing how to cook for and host a crowd. We’re finally in the post-Covid time, where entertaining cookbooks now attract editors and agents.
A New Cookbook Compiles Recipes From Gravestones Around the World. Rosie Grant’s book compiles recipes so beloved, they were written in stone — on their makers’ final resting places.
Classes and Consults
Book a Private Consult Anytime
Through a partner, Delicious Experiences
One-hour consult: $250
Book a Zoom consult with me for one hour. If you want to write a cookbook, get published or find better freelance assignments, I can help move you forward.
News from Clients and Students
Maureen Abood’s gorgeous Lebanese Baking cookbook is out into the world. (We worked together on her book proposal for this and her previous cookbook.)
Decanter magazine featured Demet Guzey’s story on wineries on the Italy/Slovenian Border, titled “Frontier Spirit,” in the Italy Guide section. (Demet is my Italian workshop partner and former student.)
Student Ankita Neotia wrote this moving piece about the food writing workshop I just held in Sicily, and how she navigated the experience as a new writer.
Student Joy Marr wrote this lovely piece about her experience at the Sicily workshop.
Denver TV news covered how Yvette Marquez-Sharpnack started her blog Muy Bueno. (I coached Yvette on her most recent book proposal.)
I like to brag about food writing accomplishments from clients and students. Send me yours at dj@diannej.com.
Watch my Mastermind for Food Writers Interview
I spoke at the October 15 meeting of the Substack Mastermind for Food Writers group about:
how to get published in major publications outside of Substack
what it takes to publish a cookbook
the importance of author platforms
the future of food writing
and finding your voice, audience, and niche.
Are you a member ? If not, it’s free to join if you have a Substack newsletter about food. And it’s free to watch the Zoom recording of my session.
My Book
Here’s the latest edition of my multiple award-winning book, Will Write for Food: 2021: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More.
I’m also the co-author of:
Disclosures: I am an affiliate of Food Blogger Pro, Amazon and Bookshop.org. Right now I’m mad at Bookshop.org, because they keep my book on backorder, and no one can order it.
Thanks for Reading
Like this newsletter? Please forward it to a few people or share it on social media. I would really appreciate that. New subscribers can sign up here. Thank you.
If you enjoyed this post, please click on the little ❤️ below ⬇️.
Dianne Jacob
Editor, Writer and Coach
Email: dj@diannej.com
Website: http://diannej.com
X: https://twitter.com/diannej
Facebook: https://www.facebook.com/foodwriting
Instagram: https://www.instagram.com/diannemjacob
Excellent tips as always, thank you Dianne!
I just wrote (but not yet published) an important story to post on social media and I'm guilty of not following your very important first point so I will now change the order of my post! All the tips are excellent--hats off to you ❤️ 🌹