Posts in category: Food

Reorganized 10/6/22

BEANS
dry beans
not dried beans (added10/6/22)

BLACK PEPPER
1 tsp. black pepper
not 1 teaspoon pepper
(the pepper can also be crushed, ground, or coarse ground)

BROTH
reduced-sodium chicken broth
not 50%-lower-sodium chicken broth (clarified 10/6/22)

BROWN SUGAR
2 Tbsp. packed brown sugar
(use “packed” no matter what the measurement)

BUTTER
Call for salted butter. The Test Kitchen always uses salted butter; salt is adjusted in the recipe accordingly.
2 Tbsp. salted butter
not 2 Tbsp. butter (added 1/12/23; implemented beginning with Fall Recipes 2023)

CHICKEN BREASTS 
2 skinless, boneless chicken breasts
2 (4-oz.) skinless, boneless chicken breasts
2 skinless, boneless chicken breasts (x lb. total) OR X lb. skinless, boneless chicken breasts
no longer using chicken breast halves (added 10/6/22)

DIVIDED INGREDIENTS
If an ingredient will be used at more than one point in a recipe, add “, divided” after the ingredient in list.
2 cups all-purpose flour, divided
1 cup plus 1 Tbsp. granulated sugar, divided (use “divided” only if the amounts will be added at different parts of the method) (example added 3/29/24)
Do not add “divided” if an amount isn’t specified in method (example: “Add salt to taste” or “If you like, sprinkle with additional cilantro”).
(added 5/9/23; implemented beginning with Christmas Cookies 2023)

EGGS
1 egg, beaten
not 1 beaten egg

HERBS
snipped fresh parsley
not snipped parsley
(pertains to all fresh herbs)

MAPLE SYRUP
pure maple syrup
specify pure maple syrup in ingredient list so people don’t substitute pancake syrup
if we are just saying to serve a recipe (like waffles) with maple syrup, then “pure” doesn’t need to be specified (added10/6/22)

PASTA
dried pasta
when you want the dried variety

For shapes, call for cup measure unless you are using a whole pound/box. Call for long pasta by weight.
3 cups dried cavatelli pasta (12 oz.)
16 oz. dried penne pasta [uses whole box]
8 oz. dried spaghetti (added10/6/22)

SUGAR
Do not use “granulated” with sugar unless there are other kinds of sugar.

VESSELS

SKILLET SIZES (added 4/7/21)

Use the dimension of skillets instead of size. Below is how the dimensions and sizes match up (sizes for reference only).
Example: In a 12-inch skillet (not “In an extra-large skillet”)

• 12-inch (extra-large)
• 10-inch (large)
• 8-inch (medium)
• 6-inch (small)

COMMON BAKING PAN SIZES (updated 10/18/19)

• Use dish if it is glass or ceramic; pan if it is metal.
• Dishes are usually used for things like casseroles or baked items that contain an acid like a blueberry filling.
• Casseroles are usually round or oval and can have a lid.
• See page 477 of Red Plaid 17th edition for more information.

8-inch round cake pan (specify 8×2-inch round cake pans only when you need the depth)
9-inch round cake pan (specify 9×2-inch round cake pans only when you need the depth)
8-inch square cake pan
9-inch square cake pan
11×7-inch baking pan
13×9-inch baking pan
15×10-inch baking pan
15×10-inch jelly-roll pan (when being used for baking a jelly-roll cake)
9×5-inch loaf pan or 8×4-inch loaf pan
1½-quart rectangular baking dish
2-quart rectangular baking pan
2-quart square baking dish (volume is equal to an 8-inch baking pan)
3-quart rectangular baking dish (volume is equivalent to 13×9-inch baking pan)
9-inch pie plate

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The amount is separated from ingredient by a tab. Indent subsequent lines of individual ingredients. Check fraction size for readability.

For abbreviations, see Food: Abbreviations

For numbers in food copy, see Numbers

For style on ingredients used more than once in a recipe, see “Divided Ingredients” under Food: Style/Terminology

Do not use en dashes between numerals.
2 to 3 tsp. dried basil

When two ingredients are listed with “or” or “and/or” between them, call for only the first ingredient in the method:
1 lb. yams or sweet potatoes
1 lb. yams and/or sweet potatoes

Use measurements for vegetables unless the weight or number is important to the recipe. So 1/2 cup chopped onion, not 1 large onion, chopped. We can add the amount if needed as shopping info. (updated 7/20/22)

• 1 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 carrots, julienned (about 1 cup)

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(updated 7.20.22)

ASSEMBLING BURGERS, SANDWICHES, WRAPS

Unless there’s a reason for layering, be brief in telling how to assemble a wrap, sandwich, or burger.
Serve burgers on rolls with tomato and onion slices.

BACON

Drain bacon on paper towels. (instead of: “Using a slotted spoon, transfer bacon to paper towels to drain.”)
crisp-cooked and crumbled (not “cooked and crumbled”)

BAD BREAKS

Don’t break a fraction or a single-digit number and its measurement at the end of a line.

DASHES

Don’t use en dashes between numerals in instructions copy; use “to” instead.
Bake cookies until lightly browned, 7 to 9 minutes. (not 7–9 minutes)

See also Punctuation.

DONENESS

• Times should come at the end of the sentence, following the “until” part. Cook until lightly browned, 3 to 5 minutes.
• Use the word “until” (not “till”) when used to describe a doneness test.
• Use “about” when a range isn’t given. Until… is the most important; the time it takes to get there may vary. Cook until lightly browned, about 3 minutes.
• Stirring instructions should fall between “Cook” and “until”. Cook, stirring frequently, until lightly browned, 3 to 5 minutes.
• Exception: The phrase until an instant-read thermometer inserted into center registers 135°F should follow the time because it’s so unwieldy and can lead readers to overlook the time. Example: Cook steak 5 to 6 minutes per side, until an instant-read thermometer inserted into center registers 135°F. 

DOUGH
Punch dough down; turn dough out

DRAINED/UNDRAINED

Drained and undrained should be included in the ingredients list only. If not possible (for space reasons), italicize in the instructions text.
1 16-oz. can tomatoes, undrained (ingredients list)
Add undrained tomatoes to sauce (instructions copy, if not in ingredients list)

EXTRA INGREDIENTS

Italicize or place in opposite typeface any ingredients in instructions that aren’t listed in the ingredients list, including water, salt, pepper, and nonstick cooking spray, except water that is only to cook in or soak an ingredient. Subrecipes are an exception. Do not italicize the additional use of an ingredient in the instructions that is already included in the ingredients list (unless the ingredient is a full package, such as a 6-oz. container of yogurt).
add 1 teaspoon salt to the mixture
add pepper to taste

FOOD PROCESSOR/BLENDER

• In a food processor or blender
  (not “In a food processor bowl or blender container”)
  
• Say pulse or blend (depending on vessel used) until smooth (or desired stage) rather than “process with on/off turns”

MICROWAVE LANGUAGE

We will assume everyone knows what container is safe to use. When cooking, we will assume high or 100 percent power unless stated otherwise. Microwave chocolate and shortening, stirring every 30 seconds, until melted and smooth, 1 1/2 to 2 minutes.

OPTIONAL INGREDIENTS

• Use “if using” when referring to optional ingredients. Put in parentheses after the optional ingredients. Do not use “if desired.” Add walnuts (if using), apples, and cinnamon.
• If there is a series in which all three ingredients are optional, say: If using, sprinkle with avocado, cheese, and green onion.
• If there is an optional ingredient within a list and we are using the condensed style in the method, move the optional ingredient to the end of the list: In a bowl combine next six ingredients (through salt) and parsley (if using).

OVEN TEMP

• Use the degree symbol (option-shift-8) and “F” for Fahrenheit after the oven temp (no spaces, no periods).
• In the method, indicate “preheat oven” at beginning of recipe or at appropriate other point in recipe (e.g., after a long chill time or after rising for bread). It is not necessary to repeat oven temperature in actual baking instructions.
  Preheat oven to 350ºF.
  Bake until heated through, 20 to 25 minutes. (NOT “Bake in the preheated oven …” or “Bake in the 350ºF oven …)

PEPPER

Call for black pepper in instructions copy when other varieties of pepper are also used in the main recipe, such as cayenne pepper, jalapeño pepper, bottled hot pepper sauce, etc. Call for ground black pepper, cracked black pepper, coarse ground black pepper, etc., only when specifically needed for a recipe.

PERCENT SYMBOL (updated 10/6/22)

Use the percent sign, not the word “percent” in instructional copy (ingredient list, method) (100%; 100%-cotton cheesecloth). Spell out percent in narrative copy (deks, captions, FOB copy).

POULTRY TEMPS (updated 5/9/23)

Final temps:
Skinless, boneless chicken breast halves: 165°F
Bone-in chicken breasts: 165°F
Skinless, boneless chicken thighs: at least 175°F
Bone-in chicken thighs: at least 175°F
Whole broiler-fryer chickens: at least 175°F in the thigh
Chicken hindquarters: at least 175°F
Turkey breast half (boneless): 165°F
Turkey breast half (bone-in): 170°F
Whole turkey: at least 175°F in the thigh

SET ASIDE

Omit this phrase unless there is a point in a recipe where you have to say this for clarity.

STAND MIXER

Use “stand mixer” rather than “standing mixer” or “freestanding mixer.”
In the bowl of a stand mixer fitted with a paddle attachment combine…

SUGAR

Specify granulated sugar in ingredients list and instructions copy when other types of sugar are also used in the main recipe, such as powdered sugar, brown sugar, etc. If the recipe calls for more than one type of sugar (or flour), in the method say “Add both sugars…” if they are going into the mixture at the same time.

TIMINGS

Timings given with recipes can include some or all of the following. They should be listed in recipe order. (Do not use colons following these headings.)
Hands On (no longer use Prep)
Bake
Roast
Cook
Rest
Rise
Stand
Cool
Chill
Start to Finish (reserved for quick recipes; usually 30 minutes or less)

VESSELS

• For recipe instructions, start the instruction in each step by calling for a vessel or utensil:
  In a small mixing bowl combine …
• Omit the type of bowl (mixing, salad, etc.) unless it is crucial to the task.

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(re-alphabetized 3/27/23)

American
Asiago
Bel Paese (trademark)
blue
bocconcini
Boursin
brick
Brie
burrata (lc as of 9/21/20)
Cabrales
Cambozola
Camembert
cheddar
Cheshire
Cheshire-Stilton
chèvre
Chihuahua cheese
Colby
Colby Jack (not Co-Jack) (updated 10/6/22)
Comté
Cotija
cottage
cream
curds
Devonshire cheese
Dry Jack
Edam
Emmental; Emmentaler; Emmenthal
farmer cheese
feta
Fontina
Gjetost
Gloucester
Gloucester, Double
Gloucester, Single
Gorgonzola
Gouda
Gourmandise (trademark)
Gräddost
Grana Padano
Gruyère
Halloumi
Havarti
Italian-blend cheeses
Jack, Dry
Jack, Monterey
Jarlsberg
Kasseri
Liederkranz (trademark)
Limburger
Liptauer
Manchego
mascarpone
Maytag Blue
Mexican-style four-cheese blend
Monterey Jack
mozzarella
Muenster
neufchatel (lower-fat cream cheese with a higher moisture content)
Neufchâtel (soft, white, unripened cheese from France)
Nökkelost
paneer (added 7/1/19)
Parmesan
Parmigiano-Reggiano
pecorino (generic Italian cheese made from sheep’s milk)
Pecorino Romano
Pecorino Sardo
pepper Jack (added 4/29/21)
pimento cheese (this is the purchased product; recipes containing pimiento peppers will use pimiento) (added 5/4/21)
Port du Salut
process American
provolone
Provolone Valpadana
queso fresco (don’t add “cheese” to it)
queso Oaxaca (also called asadero)
ricotta
ricotta salata
Robiola
Romano
Roquefort
Samsoe
Sapsago
Scamorza
Stilton
string
Swiss
Taleggio
Tilsit
Tybo

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(added 10/15/19)

TOC

• Confirm page numbers.
• Make sure any specific claims made in each blurb match what is included in each story.
  We share five simple recipes…  Are there five?
  …including pies, cakes, cupcakes, and cookies.  Are each of those represented?

 STORY OPENERS

• Make sure any specific claims made in the opener match what is included in each story.
  We share five simple recipes…  Are there five?
  …including pies, cakes, cupcakes, and cookies.  Are each of those represented?
• Make sure story opener font style, font size, and color match across the title.

 RECIPE TITLE

• Are all of the ingredients named in the title used in the recipe?
  Creamy MapleSweet PotatoSoup with Bacon–CheddarCrostini.
• Make sure the recipe title font style, font size, and color match across the title.
• Make sure “and” is spelled out in recipe titles; avoid use of ampersands (exception: PB&J) updated 7/20/22
• See Food section of BHG Stylebook regarding capitalization and hyphenation of recipe titles.

HEADER

• Timings in header must match timings in method; keep track as you read.
• Don’t abbreviate timings: minutes, hours
• List timings in recipe order. Hands On, Bake, Cool, Chill, etc.
• Start to Finish recipes are generally reserved for recipes that are 30 minutes or less.
• Don’t include Cool times that are less than 10 minutes.
• For recipes that use the oven, list as: Bake X minutes at 350°F, Roast X minutes at 425°F
• For recipes that use two different oven temperatures, list as: 45 minutes at 450°F + 10 minutes at 375°F
• Does the oven temperature in the header match what’s in the recipe?
• For slow cooker recipes, include the range for timings, the cooker setting, and any additional timings:
  6 to 7 hours (low) or 3 to 3½ hours (high) + 20 minutes (high)
• Lowercase any words in timings.
  up to 4 hours, overnight
• Include “Pictured on page XX” if there is a photo of the recipe on a separate spread.

INGREDIENTS LIST (IL)

• List ingredients in order of use in method.
• Abbreviate measurements.
  gal.
  lb.
  ml (no period)
  oz.
  pkg.
  pt.
  qt.
  Tbsp.
  tsp.
• Abbreviations are singular.
  3 Tbsp., 2 gal.
• Amounts under 1 lb. should be listed as oz. (added 7/20/22)
• Do not call for ½ Tbsp.; use 1½ tsp. instead. (added 7/20/22)
• Make sure that tabs align.
• Don’t use en dashes between numbers.
  2 to 3 tsp. dried basil
• Watch for suspended hyphens.
  18- to 20-oz. bottle spicy barbecue sauce
• Watch the singular and plural of ingredients.
  ¼ chopped green onion; 1 cup chopped green onions
• Abbreviate and italicize page references in IL.
  (tip, p. x)
• Specify the type of sugar in IL and method when more than one variety is used in the main recipe or subrecipe.
  granulated sugar, powdered sugar, brown sugar, etc.
• Specify the type of pepper in IL and method when more than one variety is used in the main recipe or subrecipe.
  black pepper, cayenne pepper, jalapeño pepper, red sweet pepper, hot pepper sauce, etc.
• Include drained or undrained in IL. If needed for space reasons, move to the method and italicize.
• Using a bay leaf? Make sure it is removed later.
• Using an asterisk? Make sure there is a matching tip or note.
• If IL calls for 12 ciabatta rolls, 6 pork chops, etc., be sure the recipe yield is 12 sandwiches, 6 servings, etc.
• Is the amount appropriate for the recipe? Have we accidentally called for 10 cups sugar rather than 1 cup sugar?
• If an ingredient is listed as optional, be sure “if using” is included in the method. updated 4/7/21
• Don’t leave one ingredient hanging on its own at the top of a column. Three lines is preferable.
• Watch for consistency between recipes/chapters. Because recipes come from various sources, one may call for 4 oz. cream cheese and another may call for ½ of an 8-oz. pkg. (½ of an 8 oz. pkg. is preferred). (added 7/20/22)

METHOD

• Make sure steps are numbered correctly.
• Make sure all ingredients are accounted for and in order of the IL.
• Make sure all timings add up to match the header information.
• Indicate “preheat oven” at the beginning of recipe or at another appropriate point in the recipe, such as after a long chill time or after rising for bread. Don’t repeat oven temperature in baking instructions.
• If combining several ingredients, use whichever is shorter: “
  Combine X, X, X, and X”
  “Combine first five ingredients (through X)”
  “Combine next five ingredients (through X).”
  Say “Combine all of the ingredients” if you can combine all.
• When two ingredients are listed in the IL with “or” between them, call only for the first ingredient in the method:
  1 lb. yams or sweet potatoes (call for yams in method)
• When two ingredients are listed in the IL with “and/or” between them, call for both in the method:
  1 lb. yams and/or sweet potatoes (call for yams and/or sweet potatoes in method)
• If a partial ingredient is added, be sure the remaining portion is added later.
• If ingredients are set aside or reserved within the method, be sure they are added later.
• Eliminate, for the most part, “the” as a modifier.
  add reserved sauce mixture; combine milk and sugar.
  Exception: Do use “the” ahead of a measurement of water so the reader is aware of the measurement.
  Add the water
• Eliminate, for the most part, “and” between clauses and use semicolons instead.
  Uncover pasta mixture; spoon cheese over top. 
• Do use “and” for one-word constructions.
  Cook and stir 3 minutes.
• Eliminate “for” in all timings.
  Bake 6 to 8 minutes, beat on medium 1 minute
• Always do the math. If IL calls for eight slices of bread, the recipe should yield four sandwiches. If IL calls for 12 lasagna noodles and method adds them a few at a time, be sure all 12 are added.
• Using an asterisk? Make sure there is a matching tip or note.
• Label additional information as a tip if it is instructional.
  Tip: To toast almonds, put them on a baking sheet in the oven at 350°F for 15 minutes.
• Label additional information as a note if it is explanatory.
  Note: You can find premixed rim salts at the liquor store.
• Watch the singular and plural of ingredients. If the IL calls for 1 large apple, chopped, the method should refer to apple rather than apples.
• Spell page and italicize page references in the method.
  (tip, page x)
• Italicize ingredients not listed in the IL (except water that is used only to cook in or soak an ingredient). Don’t italicize the additional or optional use of an ingredient already used in the recipe (e.g., 3 tsp. snipped fresh thyme in IL; garnish with fresh thyme sprigs in method) unless the ingredient used in IL is a full package, such as yogurt.
• If an ingredient in the method is added optionally (“if using”), be sure it is labeled as such (“optional”) in the IL. updated 4/7/21
• Use numbers with measurements; spell out otherwise. eight plates, two of the oranges
• Don’t break a fraction or a number and its measurement (or other corresponding information) at the end of a line. (3 cups) It’s OK to leave a number at the end of a line when its corresponding information comes before it. (Step 3)
• Don’t leave the first line of copy in a paragraph hanging on its own at the bottom of a column. Don’t leave the last line of copy in a paragraph hanging on its own at the top of a column. Three lines is preferable.
• Don’t use hyphens to break syllables in rag format unless the hyphens indicate compound words.
• Don’t use en dashes between numbers. Bake 7 to 9 minutes, 2 to 3 tsp. dried basil
• For dimensional measurements (e.g., 13×9-inch pan), create a dimension X in InDesign. Don’t use an x in its place. (See Design Elements, below)
• Use fractions (¼) rather than writing 1/4. InDesign and Microsoft Word will usually generate the fraction for you. To create a fraction in either program, see Design Elements, below.
• Strive for consistency in method language between recipes/chapters. Because recipes come from various sources, variations may exist.
• Don’t italicize or boldface ingredients in subrecipes or variations.
• For variations with a separate NA, include all nine (or eight) numbers. See Nutritional Analysis, below.
• For serving language at the end of the recipe:

1. 1. For a standard or healthy recipe, include the number of servings plus amount for each serving, or an appropriate unit:
      Makes 6 servings (2 cups each). (NA is Per serving.)
      Makes 10 servings (1 short rib + ½ cup noodles plus ¼ cup sauce each) (NA is Per serving)
      Makes 60 cookies. (NA is Per cookie.)
   2. If the recipe makes a unit that is a volume or quanties:
      Makes 2 loaves (24 slices). (NA is Per slice.)
   3. If it is a canning title or a sauce or liquid recipe:
      Makes 4 pints. (NA is Per ½ cup or whatever the measure.)
      Makes 6 servings. (NA is Per 2 Tbsp.)

NUTRITIONAL ANALYSIS (NA)

• Information in the NA is italic.
• NA has nine numbers, including 0 amounts. Exception: If the fat amount 0 g, don’t include sat. fat.
  (X cal., X g fat (X g sat. fat), X mg chol., X mg sodium, X g carb, X g fiber, X g sugars, X g pro.)
  (X cal., 0 g fat, X mg chol., X mg sodium, X g carb, X g fiber, X g sugars, X g pro.)
• Watch for the correct use of g (with fat, carb., fiber, sugars and pro.) and mg (with chol. and sodium).
• Per serving or per portion (cookie, slice, loaf, tablespoon), depending on serving information in method.

INDEX

• Use the letter-by-letter system of alphabetizing. In this system, alphabetizing continues up to the first parenthesis or comma, then starts again after the punctuation point. Word spaces and all other punctuation marks are ignored. Both open and hyphenated compounds, such New York or self-pity, are treated as single words. The order of precedence is one word, word followed by a parenthesis, and word followed by comma, number, or letters.
• Disregard “the” or “a” as an alphabetizing element at the beginning of a recipe title.
• Alphabetize the categories.
• Alphabetize the recipes within each category.
• Confirm all page numbers in the index and those overprinted on photos.
• Make sure that tabs align.
• Watch for consistent leading between each category.
• Don’t leave one recipe title hanging on its own at the top of a column.

RECIPE HIERARCHY

Recipe title
Header
Photo directional
Ingredients list
Method
Subrecipe
Tips, notes
Recipe variations (if same NA as main recipe)
Make-ahead directions, storing directions
NA
Recipe variations (if different NA than main recipe; include all nine (or eight) numbers)

GIRLFRIEND RECIPE STYLE

• Use numbers for all ingredients, even if the number does not correspond with a measurement, such as tsp. or cups. Chop 2 apples.
• Boldface all ingredients but not the measurement or the form of the ingredient.
  ½ cup chopped fresh parsley,8 oz. softened cream cheese, four slices whole wheat bread

PHOTOS AND CAPTIONS

• Confirm that each photo caption matches the name of the corresponding recipe.
• There should be captions on all photos when there are multiple recipes and/or photos on a spread.
• There should be no caption on photos when the corresponding recipe prints over the photo or when there is one photo and one corresponding recipe per page.
• All photos that correspond to a recipe on a separate spread need a caption (Recipe title, page XX) and the corresponding recipe must have a photo directional (Pictured on page XX).
• Compare each photo to the IL for the corresponding recipe. Are all of the ingredients in the IL accounted for in the photo and vice versa?

DESIGN ELEMENTS

• There must be at least one folio/page number on each spread; the folio must match the title.
• There is no space between the recipe title and the header information.
• There is a space between the header and the IL and between the IL and the first recipe step.
• Watch for smart apostrophes and quotation marks, which are almost always curved or slanted and are rarely straight up and down.
• Create a dimension X using the Convert Characters script in InDesign. Highligh both numbers on either side of the x, click on Convert Characters, and click on the boxes for Dimension X and Use Symbol Font for Dimension Conversion.
• Create fractions by highlighting the X/X in InDesign; InDesign should generate a fraction pop-up that you click and to replace X/X. If InDesign doesn’t generate the pop-up, use the Make Fractions script in InDesign by highlighting the X/X, click the Make Fractions script and choose Make Fractions for Selection.
  To create fractions in Microsoft Word, format your document by clicking on Word in the menu bar, Preferences, AutoCorrect, and AutoFormat As You Type. Under Automatically As You Type, click on the Fractions with Fraction Character box.
• Punctuation marks should be in the same typeface as the words they follow. However, for parentheses:
  • Opening and closing parentheses should always be the same type style. If the type inside is roman or a mix of italic and roman, make the parentheses roman. If the type inside is entirely italic, italicize the parentheses. If the type inside is entirely bold, make the parentheses bold.
• Subrecipes, tips, notes, variations, make-ahead directions, storing directions, and Per serving information should be small caps.

RESOURCES

• Merriam Webster’s Collegiate Dictionary, 11th Edition
• The Chicago Manual of Style
• Food Lover’s Companion, Fifth Edition
• Better Homes & Gardens New Cook Book, 17th Edition (Searchable on Google Books)
• Words into Type
• BHG Stylebook, including Food section; Word List; and Cheese, Pasta, and Wine Lists
• Also helpful:
  • The Gregg Reference Manual
  • The AP Stylebook

SPELL-CHECK EACH TIME YOU READ A MANUSCRIPT OR LAYOUT!

CHECK FOR DOUBLE SPACES EACH TIME YOU READ A MANUSCRIPT OR LAYOUT!

For Food Editing Checklist

In recipe method, spell out whole numbers less than 10, unless they are followed by a unit of measurement or time (teaspoons, cups, minutes, weeks, degrees, servings, etc.).
Combine two of the eggs.
Divide greens among eight salad plates.
Sprinkle with 1 cup of the flour.
Chill 5 minutes.
Freeze in an airtight container up to 3 months.
Cut peels from three tangerines.
Add the two cloves garlic.
Use half of a 6-ounce can.
Top three graham cracker squares with 1 tablespoon chocolate-hazelnut spread.
For subrecipes and stand-alone paragraph-style recipes, use a number for any ingredient that would be written with a number in a traditional ingredients list.
Add 1 egg.
Cut peels from 3 tangerines.
Mince 2 cloves garlic.
Use half of a 6-ounce can. (subrecipe)
Use half of a 6-oz. can. (stand-alone paragraph-style recipe)
Top 3 crackers with 1 tablespoon chocolate-hazelnut spread. (subrecipe)
Top 3 crackers with 1 Tbsp. chocolate-hazelnut spread. (stand-alone paragraph-style recipe)
Spell out numbers in the following cases:
When a number precedes another number in instructions copy, captions, and other text:
sixteen 2-cup measures
Numbers used in portions and descriptions:
half
five-spice powder
A number that’s part of a partial ingredient:
spoon one-third of the mixture
add half of the sauce
For whole numbers with fractions in ingredients list and method: Do not use a space (or hair space) between whole number and fraction. (updated 7/20/22)

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Capitalize all words except prepositions of fewer than five letters and conjunctions.

Always capitalize the first word of the second and subsequent lines unless the designer calls for
lowercase, for example in a title treatment.
Pumpkin Cake
With Sour Cream Frosting

Use the following guidelines in deciding whether to hyphenate a title:

Hyphenate when there are two ingredients combining to make an item (instead of using “and”).
Banana-Orange Frozen Yogurt
Barley-Wheat Bread
Asparagus-Cheese Omelet

Hyphenate when there’s some action to the second word.
Herb-Marinated Vegetables
Spinach-Stuffed Fish Rolls

Always hyphenate with “style.”
Greek-Style Salad
California-Style Vegetables

Don’t hyphenate when the first word describes the second rather than being an equal part of the recipe.
Greek Meatball Sandwich
Gingered Orange Refresher
California Chicken Stir-Fry
Caramel Apple Tart

Don’t use a hyphen if it would be overwhelming.
Peanut Butter Chocolate Chip Cookies

Keep recipe titles as simple as possible. Use “and” only when necessary for clarity.

In some cases, keep the “and” and the hyphens for clarity.
Spinach-and-Cheese-Stuffed Eggs

Do not use ampersands in recipe names. (Exception: PB&J) (Added 7/20/22)

Where applicable, substitute “with” for “and.”
Oven-Fried Chicken with Potato Salad NOT Oven-Fried Chicken and Potato Salad

Don’t hyphenate common terms.
Peanut Butter
Whole Wheat
Graham Cracker
Sour Cream
Ice Cream

There may be some close calls; but use the “and” criteria for help.
Lemon Pudding Cake
Turkey Waldorf Salad
Chili Vegetable Platter
(In these examples, the first word is describing the last two).

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(added 10/15/19)

TOC

• Page numbers accurate?
• Claims match what is in each story.
  • We share five simple recipes… Are there five?
  • including pies, cakes, cupcakes, and cookies. Are each present?

 STORY OPENERS

• Claims match what is in each story.
  • We share five simple recipes… Are there five?
  • …including pies, cakes, cupcakes, and cookies.Are each present?
• Font style, font size, and color match across the title.

 RECIPE TITLE

• Are all of the ingredients named in the title used in the recipe?
  Creamy MapleSweet PotatoSoup with Bacon–CheddarCrostini
• Make sure the recipe title font style, font size, and color match across the title.
• Consistent use of “and” and ampersand.

 HEADER

• Timings in header match timings in method.
• Timings spelled out—minutes, hours
• Timings in method order: Prep, Bake, Cool, Chill, etc.
• Oven temperature in the header matches recipe.
• Include “Pictured on page XX” if there is a photo of the recipe on a separate spread.

INGREDIENTS LIST (IL)

• Listed in order of use in method.
• Tabs align.
• Singular and plural consistent in IL and method:
  ¼ chopped green onion; 1 cup chopped green onions
• Page references abbreviated and ital: (tip, p. X)
• If there is more than one type of sugar and/or pepper, name specific type (granulated sugar, cayenne pepper).
• Include drained or undrained in IL. (If needed for space reasons, move to the method and italicize.)
• Using a bay leaf? Make sure it is removed later.
• Using an asterisk? Make sure there is a matching tip or note.
• If IL calls for 12 ciabatta rolls, 6 pork chops, etc., be sure the recipe yield is 12 sandwiches, 6 servings, etc.
• If an ingredient is listed as optional, be sure “if using” is included in the method. (updated 4/7/21)
  Add walnuts (if using), apples, and cinnamon.

 METHOD

• Steps numbered correctly.
• All ingredients accounted for and in order of the IL.
• Timings add up to match header information.
• Indicate “preheat oven” at the beginning of recipe or at another appropriate point in the recipe, such as after a long chill time or after rising for bread. Don’t repeat oven temperature in baking instructions.
• Do the math. If IL calls for eight slices of bread, the recipe should yield four sandwiches. If IL calls for 12 lasagna noodles and method adds them a few at a time, be sure all 12 are added.
• Using an asterisk? Make sure there is a matching Tip or Note.

NUTRITIONAL ANALYSIS (NA)

• In italic.
• NA has nine numbers (including 0 amounts in SIM). Exception: If the fat amount is 0 g, don’t include sat. fat.
  X cal., X g fat (X g sat. fat), X mg chol., X mg sodium, X g carb, X g fiber, X g sugars, X g pro.
  X cal., 0 g fat, X mg chol., X mg sodium, X g carb, X g fiber, X g sugars, X g pro.
• Used g with fat, carb., fiber, sugars and pro. Use mg with chol. and sodium.
• Per serving or per portion (cookie, slice, loaf, tablespoon), depending on serving information in method.

INDEX

• Confirm all page numbers in the index and those overprinted on photos.
• Tabs align.
• Consistent leading between each category.

GIRLFRIEND RECIPE STYLE

• Use numbers for all ingredients, e.g., Chop 2 apples.
• Boldface all ingredients but not the measurement or the form of the ingredient.
  • ½ cup chopped fresh parsley, 8 oz. softened cream cheese, four slices whole wheat bread

PHOTOS AND CAPTIONS

• Each photo caption matches the name of the corresponding recipe.
• Captions placed correctly.
• If there is a photo, does recipe include the refer to it?

For Editing Guide

An abbreviated listing of the nutritional benefits of the tested recipe is included in some magazines.

SIM details (updated 9/24/20)

Tag should read: Per serving (in bold face). Use abbreviations with calorie (cal.), gram (g), milligram (mg), saturated fat (sat. fat), carbohydrates (carb.), protein (pro.), vitamin (vit.). Do not include Daily Values.

For standard and health SIM titles, there will be nine items: Per serving X cal., X g fat (X g sat. fat), X mg chol., X mg sodium, X g carb., X g fiber, X g sugars, X g pro.

For SIM recipes with 0 g fat, there will be only eight items (no sat. fat): Per serving X cal., 0 g fat,
X mg chol., X mg sodium, X g carb., X g fiber, X g sugars, X g pro.

For Diabetic Living-branded titles, there will be nine items: Per serving X cal., X g fat (X g sat. fat),
X mg chol., X mg sodium, X g carb. (X g fiber, X g sugars), X g pro.

List food exchanges in health titles. Should read: Food exchanges (in bold face). Do not abbreviate meat, starch, fruit, vegetable, fat, carbohydrate, and other carbohydrate

If an NA contains 0 g fat, do not include saturated fat. If an NA contains a fat value but no saturated fat, list “X g fat (0 g sat. fat)”.

If in the ingredients list the subrecipe is optional, the order should be recipe, then nutrition information, then subrecipe. (added 7/21/21)

SIM SERVING LANGUAGE

Makes X servings (2 pancakes each) or X sandwiches, cookies, or whatever unit is appropriate for your recipe. If it is a casserole and it simply makes 6 servings, that is fine.
NA will say: Per serving or Per sandwich, cookie, etc.

If it is a health title:
Makes 6 servings (1 chop + ½ cup apples each).
NA will say: Per serving

If the recipe makes a unit that is a volume or quantity: Makes 2 loaves (24 slices).
NA will say: Per slice

If it is a canning title: Makes 4 pints.
NA will say: Per ½ cup, or whatever the measure.

BH&G details (updated 4/5/19)

Serving language:

Serves X. (i.e., If it is a casserole and it simply makes 6 servings.)
OR
Makes X sandwiches, cookies, or whatever unit is appropriate for your recipe.

NA tag should read: Per serving or Per sandwich/etc (in bold face). Use abbreviations (but no periods) with calorie (cal), gram (g), milligram (mg), carbohydrates (carb), protein (pro), saturated fat (sat fat).

For a standard BH&G recipe: Per serving X cal, X g fat (X g sat fat), X mg chol, X mg sodium, X g carb, X g fiber, X g sugars, X g pro. Omit entries that have a value of 0.

If an NA contains 0 g fat, do not include saturated fat. If an NA contains a fat value but no saturated fat, list “X g fat (0 g sat. fat)”.

Occasionally, NA is omitted entirely in girlfriend recipes.

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SIM MAGAZINES* (including Diabetic Living):
Do use abbreviations in
1. Recipe ingredients lists (singular and plural are the same):
gal.
ml (no period)
lb.
oz.
pkg.
qt.
pt.
Tbsp.
tsp.
2. Nutritional analysis:
calorie—cal.; saturated fat—sat. fat; cholesterol—chol.; carbohydrates—carb.; protein—pro.;
gram—g (no period); milligram—mg (no period)
3. Stand-alone paragraph-style recipes that are not part of a main recipe.
4. Recipe methods, running copy, subrecipes, variations, blurbs, or footnotes

Do not use abbreviations in
Timings given with recipes:
minutes
hours

*COUNTRY HOME MAGAZINE:
Do not use abbreviations in recipes. (added 2/5/20)

BETTER HOMES & GARDENS MAGAZINE:
Do use abbreviations in
1. Recipe ingredients lists (singular and plural are the same):
gal.
ml (no period)
lb.
oz.
pkg.
qt.
pt.
Tbsp.
tsp.
2. Recipe methods, running copy, subrecipes, variations, blurbs, and footnotes
3. Timings given with recipes (singular and plural are the same):
min.
hr.
4. Nutritional analysis (do not use periods):
calorie—cal; cholesterol—chol; carbohydrates—carb; protein—pro; gram—g; milligram—mg

BHG.com:
Do not use abbreviations in
1. Recipe ingredients lists:
gallon(s)
pound(s)
ounce(s)
package(s)
quart(s)
pint(s)
tablespoon(s)
teaspoon(s)
2. Recipe methods, running copy, subrecipes, variations, blurbs, or footnotes

Do use abbreviations in
1. Timings given with recipes (no punctuation):
min/mins
hr/hrs
2. Nutritional analysis:
calorie—cal.; saturated fat—sat. fat; >cholesterol—chol.; carbohydrates—carb.; protein—pro.;
gram—g (no period); milligram—mg (no period)

See also Nutrition Analysis and Serving Information for usage.

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