How to Read and Write a Recipe

how to read and write a recipe

Image courtesy of Heather aka Molly at

During a food writing workshop I attended, I mentioned that recipes drive me crazy when the ingredients aren’t listed in order of use. Despite my explanation the looks I got implied that others thought I was insane. But it makes sense, just hear me out.

First of all, I retrieve the ingredients from throughout my kitchen and place them on the counter in the order listed in the recipe I am following. That way I can ensure I have all the ingredients ready before I start to cook.

Second, I move an ingredient to the side after I’ve used it. If I get interrupted while I am cooking then I don’t have to remember which ingredient I was on. This was the idea that sent withering looks my way, but I have heard another method that’s really odd. The author said she put each ingredient in the bowl in different sections so that she could see each one separately and know if anything was forgotten. Personally I can’t tell baking soda from baking powder when they are placed on top of flour.

Lastly, I have seen recipes that forget to mention an ingredient in the steps leaving the cook to wonder how to combine it with the rest. It’s easier for me to proofread my own recipes when I have listed the ingredients in order of use, and I find it easier for someone to follow a recipe that has been written that way.

I hope you enjoy my methods and that you use the tip mentioned in the second remark. It has saved me on many occasions when the phone rang or my husband really needed me while I was in the middle of creating a masterpiece in the kitchen. It can save your masterpieces, too.