Heated
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Heated

How to Write — and Read — Recipes Better

It’s a two-way street toward clarity and comprehension

A person’s hands holding open a cookbook.
Photo: Dan Gold via Unsplash

Seems straightforward, this randomly chosen ingredient line. Yet the way it’s written bugs me like no-see-ums at dusk:

“1 medium white onion, finely chopped (about 2 ounces)”

It represents issues rife in the Covid-concentrated era of online recipes. More…

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Bonnie S. Benwick

Bonnie S. Benwick

95 Followers

I’m the former deputy editor/recipe editor of The Washington Post Food section. Find me on Instagram (bbenwick), and at bonniesbenwick.com.