The key to writing recipes is to take ownership of them.

“It’s your recipe, it’s the way you like it, and that’s how you should present it,” Dianne Jacob says. “You do have to think about who is your target audience and how much time [they are] willing to put into this.”

Jacob, who teaches and coaches food writers, is author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More. Now in its fourth edition, Will Write for Food has won three international and national awards. She co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza.