The word originally was “receipt” because you bought the ingredients you needed to cook a dish and the receipt told practically all Today recipes come in a variety of forms, but I see them as professional, and all the rest A professional recipe is writen by a food expert, probably a pro, who has tested it thoroughly It is organized in a logical manor with all the ingredients, with precise measurements, usually in the order they are needed, and comes with step by step directions, written meticulously and carefully so a stranger following it can come very close to duplicating the original It should contain info about how long it takes to prepare, and how much it makes The best recipes contain a text above the ingredients describing what the dish should taste like and some background, called a headnote, preferably with a photo of the actual dish, not a fancified version of it The very best tell you what options and substitutions work and don’t work A pro will study the recipe carefully making sure that ambiguities are erased, and that, above all, it is safe There are a lot of great recipes by pros out there I beg you to use only them and not risk your health and money on the amateur stuff out there I hear a lot of horror stories Learn to tell the difference Here is an article on the subject

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