writing dos and don'ts

Five Things NEVER to Say to Food Editors (Unless You Want Them to Scream and Run Away!)

April 7, 2011 By Nancy Baggett 9 Comments

Recently I decided to gather some tips from food editors on what writers need to know to work with them successfully. I specifically asked them what freelancers ...

Ms Grammar Lady’s Writing Rules for Punching Up Your Prose

January 15, 2011 By Nancy Baggett 3 Comments

Scratch the surface of many writers and inside you’ll find a language geek. Lurking within me is Ms Grammar Lady, a closet English teacher yearning to leap out ...

Introducing the Recipe—Three Big Do’s & Don’ts

July 14, 2010 By Nancy Baggett 15 Comments

I’m convinced that all recipes should have introductions, or as cookbook editors call them, “recipe headnotes.” I just finished 200 headnotes for my next book, ...

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.