Recipes don't just appear like well written, well tested recipes like take so much work.
This is best selling cookbook author Julia Tershen.
She's also written for the New York Times and Bon Appetit, among others.
She says a great recipe should feel effortless.
So I studied poetry in college and to me like a really well written recipe is like a little bit like a really good poem, even if that sounds kind of cheesy, but it seems simpler.
But like so much work went into it and so much taking out and editing and, and it has to be really descriptive.
And you know, I think sometimes the simplest things take enormous amounts of work.
A really good recipe anticipates and answers every possible question a person could have, all in just a few paragraphs.
It has really clear indicators.
Those are the clues that tell you what to look for to move on to the next step or when you know it's done.
Claire Saffitz, best selling author of the Cookbook Dessert Person, says when she writes a recipe, she thinks a lot about that part.
So I like to always give three or four visual indicators and even other kinds of indicators, like, what is it?
Is it going to smell like something?
Is it going to feel like something?
So with a cake, I often say golden brown around the edges, golden on the top, springs back in the center when you touch it, and a cake tester comes out clean.
So it like, might feel excessive, but like all of those things are important and are telling you something.
Is there a specific indicator in a recipe that you have seen at some point in your career?
It could have been.
Maybe someone else wrote it and you were like the, that's really good.
I wish I wrote that.