Ultimate Guide to Recipe Testing
Cookbook recipes need to be tested. Here’s why, by Jill Santopietro:
“You switch one word and you can mess up the entire equation,” I’d explain to the copy editors at The New York Times Magazine, who wanted to cut, cut, cut the recipes.
Mess up the equation and you potentially waste someone’s time and money, or worse, ruin his or her dinner. And if that happens, what’s the likelihood that she’ll come back to your magazine, cookbook or website for another recipe?
