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Supermarket Daze

November 13, 2010 By Nancy Baggett 9 Comments

In the same way my computer automatically slips into sleep mode to save power during off hours, my brain automatically switches into stupor mode whenever I pick ...

Protecting Your Culinary Writing from Plagiarism—A Modest Proposal

November 7, 2010 By Nancy Baggett 9 Comments

Almost every living food writer whose work is on the Internet (and maybe some dead ones raised by the ruckus) now knows that Cook’s Source, a for-profit ...

Kids’ Cookie Baking and Decorating Party

November 5, 2010 By Nancy Baggett 4 Comments

I shared one of those wonderful family bonding experiences last weekend when my sister and her granddaughter and my granddaughter and I all gathered to bake and ...

Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.