The Best Copycat Recipes - The Recipe Critic (2024)

FAQs

How to do a recipe? ›

The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.

Some of the most well-known and respected food critics include Anton Ego, Jonathan Gold, Ruth Reichl, and Frank Bruni. Each of these individuals has made significant contributions to the world of food criticism, whether through their writing, their television appearances, or their influence on the industry as a whole.

The email alleged: “The most blatant case of cookbook plagiarism we've ever seen ... Elizabeth Haigh, in her 2021 book 'Makan' published by Bloomsbury Absolute, lifted 15 or more recipes from Sharon Wee's book, 'Growing up in a Nonya Kitchen,' published by Marshall Cavendish International (Asia) in 2012.”

The order of the ingredients list and the list of instructions should match. Be specific, give all necessary amounts, and describe the condition of the ingredients listed; for example, melted butter, frozen butter, etc. Keep the ingredients for a recipe's main steps separate.

Most recipes are written in one of three forms: standard, narrative or action.

Start with the ingredient list. List ingredients with exact measurements and in the order in which they will be used. Leaving out ingredients is the most common mistake in recipe writing.

The first thing to understand is that recipes are not copyrightable. Copyright law protects original works of authorship, and while a recipe may be original, it is not an "original work of authorship." This means that anyone can freely copy and use a recipe without fear of infringement.

Even if the description of the recipe is sufficiently creative and copyrightable, the copyright will not cover the recipe's ingredient list, the underlying process for making the dish, or the resulting dish itself, which are all facts. It will only protect the expression of those facts.

How do you know if a recipe is good? ›

My Cheat Sheet for Identifying a Good Recipe

Look for recipes that have the following: Ingredient measurements in multiple formats (weight, volume, size). Context clues for timing of each relevant piece of cooking instruction. Explanations on why certain steps are important to the recipe process.

As a recipe tester, your duties are to test recipes before food goes into production or before the release of a cookbook or recipe article. You may also help other food scientists, chefs, and writers develop and create new recipes for commercial purposes.

It's all about balance and contrast, about how different flavors make each other taste better. Sweet, salty, tangy, sour, earthy, creamy, tart, crunchy, smooth, meaty... balanced flavors and textures make recipes work. Just look at the show Chopped and notice how the ingredients are actually pretty balanced.

French Cornbread from 87. This book contains five secret cornbread recipes. believed to be the lost sacred texts of Nebraska.

Hannah Goldfield is a staff writer at The New Yorker, covering restaurants and food culture.

cookbook recipes new life. You never know what B. Dylan Hollis might be cooking.

Join host Alejandra Ramos and judges Leah Cohen, Tiffany Derry and Graham Elliot as a new group of talented home cooks showcase signature dishes, share heartfelt stories and compete to win the national search for “The Great American Recipe.” A fun and uplifting eight-part cooking competition that celebrates the ...