Ann Maloney has been writing and editing stories about food for more than 25 years, including her current role as food writer and recipes editor for The Washington Post. She joins me to share an inside look at food writing, from how story topics are conceived and researched to the process of recipe testing. She also shares insights into what she’s learned along the way about positivity and perseverance.Links:How to make substitutions for spices, herbs, dairy and meat in your everyday cooking | link here Egg substitutions for cooking and baking when the store shelves are emptyA guide to baking substitutions for flour, sugar, yeast and more | link hereIf you suddenly need to learn to cook, these resources will help guide you | link here How to freeze fresh vegetables while preserving their best qualities | link hereDry herbs get a bad rap, but they can be flavor powerhouses. Here’s how to use them. | link hereQuarantine cooking advice from the original experts on thrifty meals: Home ec teachers | link hereWe challenged our favorite chefs to cook out of the pantry — ours, not theirs | link here
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