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Old 06-18-2011, 05:11 PM   #11
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Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,556
I'd like to see the majority of the recipes with easily available ingredients. It's okay to include some exotic recipes but IMO they should be kept to less than 1/4 of those offered. I hate to have to trek all over town to find that elusive spice that is used only for that one recipe! If it's an online magazine, perhaps you can include links to online stores that carry those unusual ingredients (this could be a form of advertising for them as well - Charge them for putting the link in).

I could give up chocolate but I'm no quitter!
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Old 06-18-2011, 05:23 PM   #12
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Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
The adage goes, "Cooking is an art; baking is a science."

It sounds dry, but with a good science writer, I challenge a magazine to honor that claim and explain some of the science. It doesn't have to be PhD. A good place to start might be an article explaining, "What is yeast?"

(btw, i have no idea how to bake, would like to learn, nevermind age or gender or income, am i in your readership market profile?)

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