I’ve been known to play things a little fast and loose in the kitchen. There is very rarely a measuring cup by my side when I’m cooking for pleasure. A dash of this, a pinch of that, a glug of wine for the sauce (and a glug for the chef); these are all acceptable measurements in my cooking language. This method totally works when you’re freestyling dinner, but it doesn’t always work out when you’re trying to bake a batch of cupcakes.
I am now a reformed recipe hater turned recipe developer, but it’s taken me a long time to get here. Along the way, I've stumbled onto a few tricks for reading recipes that makes for better, less frustrating cooking and baking.