Dianne Jacob's Newsletter

Dianne Jacob's Newsletter

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Recipe Writing

Bonnie Benwick Says She's a "Major Tweaker" When Testing Recipes
This sought-after tester has endless curiosity about how to make a recipe better in "small but significant ways."
The Writer or Editor of 15,000 Recipes (so far) Tells us How It's Done
Cookbook author David Joachim reveals how he writes a recipe and why, and says not to bother if there's no love and joy.
What is Flavormaxing and Will it Impact Recipe Writing?
We are living and eating in the hyperflavor era, according to The New York Times. Does that mean recipes will get more complicated?
Recipes Need a "Lightbulb Moment," says Emily Weinstein, Editor-in-Chief of New York Times Cooking and Food
With 24,000 recipes in the NYT Cooking database, this high-powered editor knows what she wants from them -- and writers
Be Nice, Be Positive and Work Hard, says Melissa Clark
She’s written 45 cookbooks and worked at The New York Times since 1997, so this strategy must be working.
Caroline Chambers Makes $15k+ Per Recipe
You might not know this recipe writer, but she's a superstar -- and a super earner.
On "Taste and Adjust the Seasoning as Desired"
If you write that in your recipes, we're going to have some words.
Superstar Claire Saffitz on Creating Friendly Recipes that Work
How the cookbook author writes "elegant, straightforward" recipes.
Season to Taste?
This piece came out last week in the New Yorker: The Recipe Convention that Dooms Home Cooks. “Countless cookbooks instruct readers to ‘season t…
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