food writing tips

Food Writing Lessons, Plus a Bockwurst Stew to Savor

March 25, 2012 By Nancy Baggett 13 Comments

Back in the late 1970s, when I was just beginning to move beyond assignments for my hometown paper and step up to publications like the Washington Post, my ...

The Big Eighth Step to Tastier Culinary Prose

May 24, 2011 By Nancy Baggett 5 Comments

Today, I have the same feeling as when I discover I’ve given a recipe with a dropped ingredient to a tester. Except it's magnified 50 times because I omitted a ...

7 Steps to Tastier Food Writing

February 15, 2011 By Nancy Baggett 1 Comment

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.