Courses
Recipe Editing 101
*Course Registration Launching SOON*
Are you an experienced editor looking to break into recipe editing? Have a knack for cooking and a love of food, but not sure where to start? Let me be your guide to the unique and fun world of recipe editing! Join me for a 6-week course on recipe editing.
REGISTRATION OPENING SOON!
Skip The Hard Path
Learn in weeks what took me years to master. No need to spend a fortune on a master's degree or uproot your life to take an internship at a food magazine.
Learn from the comfort of your home.
Learn from the comfort of your home.
Why This Class Is A Game Changer
Insider Knowledge: Learn from a working recipe editor with a track record of success.
Skills You Can Implement Immediately: When you complete this course, you will be able to confidently edit most any recipe that crosses your desk.
Skills You Can Implement Immediately: When you complete this course, you will be able to confidently edit most any recipe that crosses your desk.
The Experience
A total of six (1-hour) sessions conducted via Zoom
No more than 25 people per class
Hands-on experience editing recipes
Optional homework and tests to practice your skills
No more than 25 people per class
Hands-on experience editing recipes
Optional homework and tests to practice your skills
Get Insider Knowledge On
Who hires recipe and cookbook editors
The intricacies of recipe editing
The nuances of working with different types of clients
The intricacies of recipe editing
The nuances of working with different types of clients
Course Details
Dates: Coming Soon!
Times: Coming Soon!
Session Length: TBD
Location: Virtual (Zoom)
Cost: $497
Early Bird Registration: $50 off! Coming soon!
Times: Coming Soon!
Session Length: TBD
Location: Virtual (Zoom)
Cost: $497
Early Bird Registration: $50 off! Coming soon!
REGISTRATION CLOSED
Prerequisites
A general understanding of editing concepts is necessary for this course. You do not need an editing certificate or certification to enroll in this class, but a working understanding of style guides, editing norms, and terminology would be helpful as we will not be going over general editing principles. Knowledge of Track Changes in Word or an ability to quickly pick it up without instructor assistance is REQUIRED.
Technology Requirements
This course will meet via Zoom and will contain visual elements. While you can call in to Zoom, to get the most out of the class, it is best to use video. Participants are not required or expected to appear on camera. Participants who require accommodations can use the contact form below to send an accommodation request at least 4 weeks prior to the start of the class.
About The Teacher
Almost any time I tell someone I edit recipes, they ask, "Wow, how did you get into that?" Often, the question they're really asking is, "How can I do that?" Well, I'll tell you both!
My story started at the University of Oregon. There, I took a food writing workshop with Jonathan Gold. The famous LA Times food critic took us to a local Thai joint, ordered half the menu (don't get excited, we split the bill), and showed us how he would approach reviewing the restaurant. I was hooked. I immediately enrolled in the master's program with one idea: to chase a career that involved food and words.
At the University of Oregon's School of Journalism and Communication, I learned how to tell stories, how to edit, how to interview sources and experts, how to photograph (food), and how to work with style guides. But I knew an education wouldn't be enough, because I was trying to break into a very competitive field. So, I got a gig copyediting for one of the school papers (unpaid), I landed an internship at Eugene Magazine overhauling the dining guide, I started a food blog, I got another (paid) internship, and I wrote articles for the city's newspaper, the local TV station, a couple of local websites, and the university's alumni magazine.
After all of this, I landed a post-graduate fellowship at Time Inc. (now Meredith) working at Cooking Light magazine. I moved across the country to Birmingham, Alabama, to learn everything I could from my coworkers at Cooking Light. At the time, it was the nation's most widely distributed food magazine. A few years later, I joined the staff of Men's Health magazine (Rodale) in Emmaus, Pennsylvania (shout-out to the place that introduced me to Fasnacht day, a day where you stuff your face with potato donuts).
When I wasn't at work, I was at home fact-checking and proofreading for publishers like Keen Publishing. After years of living away from my family and chasing my dreams, I used my knowledge to launch a freelance editing business so that I could live and work anywhere I wanted. So far, that's been Hood River, Oregon; Las Vegas, Nevada; and Atlanta, Georgia.
In 2024, cookbooks and recipes accounted for about 80% of my work. As a freelancer, I have worked with clients like Penguin Random House, Modern Proper, and Harvard Common Press. I have edited thousands of recipes that have been viewed and used by millions of people.
It's cheesy, but I am proud anytime I go to Barnes & Noble and pick up a book I worked on (most recently, "The Solo Stove Fire Pit Cookbook"). When I look at these books, I often think of the long journey it was to get here and how we're not all in a position to drop $40k on a master’s degree or to move across the country to take a low-paying in-office internship.
My path doesn’t have to be your path.
The thing is, there is a lot of work for talented and trained recipe editors. I hear from publishers constantly that they have work for qualified recipe editors. While many copyeditors would make fine recipe editors, there are nuances to recipe editing. Publishers are understaffed and underfunded. They just don't have time to teach freelancers how to edit recipes. They need editors who can hit the ground running. That's why I'm launching Recipe Editing 101, so whether you are working on a handful of recipes in a nonfiction manuscript, editing a boatload of recipes in a cookbook, or trying to land a job editing recipes for a meal-kit company, you have the skills to confidently revise and refine the recipes.
Let my experience be your shortcut to success.
My story started at the University of Oregon. There, I took a food writing workshop with Jonathan Gold. The famous LA Times food critic took us to a local Thai joint, ordered half the menu (don't get excited, we split the bill), and showed us how he would approach reviewing the restaurant. I was hooked. I immediately enrolled in the master's program with one idea: to chase a career that involved food and words.
At the University of Oregon's School of Journalism and Communication, I learned how to tell stories, how to edit, how to interview sources and experts, how to photograph (food), and how to work with style guides. But I knew an education wouldn't be enough, because I was trying to break into a very competitive field. So, I got a gig copyediting for one of the school papers (unpaid), I landed an internship at Eugene Magazine overhauling the dining guide, I started a food blog, I got another (paid) internship, and I wrote articles for the city's newspaper, the local TV station, a couple of local websites, and the university's alumni magazine.
After all of this, I landed a post-graduate fellowship at Time Inc. (now Meredith) working at Cooking Light magazine. I moved across the country to Birmingham, Alabama, to learn everything I could from my coworkers at Cooking Light. At the time, it was the nation's most widely distributed food magazine. A few years later, I joined the staff of Men's Health magazine (Rodale) in Emmaus, Pennsylvania (shout-out to the place that introduced me to Fasnacht day, a day where you stuff your face with potato donuts).
When I wasn't at work, I was at home fact-checking and proofreading for publishers like Keen Publishing. After years of living away from my family and chasing my dreams, I used my knowledge to launch a freelance editing business so that I could live and work anywhere I wanted. So far, that's been Hood River, Oregon; Las Vegas, Nevada; and Atlanta, Georgia.
In 2024, cookbooks and recipes accounted for about 80% of my work. As a freelancer, I have worked with clients like Penguin Random House, Modern Proper, and Harvard Common Press. I have edited thousands of recipes that have been viewed and used by millions of people.
It's cheesy, but I am proud anytime I go to Barnes & Noble and pick up a book I worked on (most recently, "The Solo Stove Fire Pit Cookbook"). When I look at these books, I often think of the long journey it was to get here and how we're not all in a position to drop $40k on a master’s degree or to move across the country to take a low-paying in-office internship.
My path doesn’t have to be your path.
The thing is, there is a lot of work for talented and trained recipe editors. I hear from publishers constantly that they have work for qualified recipe editors. While many copyeditors would make fine recipe editors, there are nuances to recipe editing. Publishers are understaffed and underfunded. They just don't have time to teach freelancers how to edit recipes. They need editors who can hit the ground running. That's why I'm launching Recipe Editing 101, so whether you are working on a handful of recipes in a nonfiction manuscript, editing a boatload of recipes in a cookbook, or trying to land a job editing recipes for a meal-kit company, you have the skills to confidently revise and refine the recipes.
Let my experience be your shortcut to success.
FAQ And Fine Print
- Courses occur online promptly at 6 p.m. Recordings are not available. The only way to attend class is online during the scheduled sessions.
- Makeup sessions are available on request for $50 per lesson and are subject to the editor's availability.
This Class Is For You
If you are a working or trained copyeditor, proofreader, or developmental editor looking to break into recipe editing.
What This Class Is Not
- This class is not meant for individuals looking to learn how to write recipes, take photos of recipes, write cookbooks, or otherwise write, photograph, or style cookbooks and recipes. We will not go over photography, recipe development, or food styling.
- The instructor does not share client information or publisher contacts with students.
Testimonials
My time in Recipe Editing 101 was fantastic! The content was straightforward, and Melissa delivered the lessons crystal clearly and comprehensively. I came away with armloads of confidence and new knowledge in this niche, and think anyone who wants to pursue a career in recipe editing would benefit from this course. Meaghan Steeves, Choice Words Editing
________
I learned so much from this course! It solidified and enhanced my general knowledge from over a decade of baking. Now I know what to look for and have the tools to query properly!
Heather Romanowski
I learned so much from this course! It solidified and enhanced my general knowledge from over a decade of baking. Now I know what to look for and have the tools to query properly!
Heather Romanowski
________
Melissa's Recipe Editing 101 was a great crash course for editors interested in branching out to work on cookbooks and recipes. At the end of the course, I felt prepared to solicit clients for work and turn around quality projects. Melissa was a fun instructor who got us involved in the classes (pop quizzes!) and left plenty of time for questions. Her homework was an integral part of the course. We put what we learned to immediate use, and she gave us invaluable personal feedback. If you're an editor dreaming of recipes, cookbooks, and all things kitchen, I highly recommend Melissa's class. Betsy at Maine Woods Editing
Melissa's Recipe Editing 101 was a great crash course for editors interested in branching out to work on cookbooks and recipes. At the end of the course, I felt prepared to solicit clients for work and turn around quality projects. Melissa was a fun instructor who got us involved in the classes (pop quizzes!) and left plenty of time for questions. Her homework was an integral part of the course. We put what we learned to immediate use, and she gave us invaluable personal feedback. If you're an editor dreaming of recipes, cookbooks, and all things kitchen, I highly recommend Melissa's class. Betsy at Maine Woods Editing
________
I highly recommend Melissa's Recipe Editing 101 course. It's clear that Melissa brings her years of expertise to recipe editing (and editing in general) to the table. She breaks down the components of a recipe and how to edit them in a clear, practical manner. After I finished the course, I felt confident that I could edit any recipe—whether that's copyediting, line editing, or substantive editing, I felt like I truly understand how to make a recipe clear, consistent, and standardized. I also appreciated learning authoritative food editing resources amidst an overwhelming sea of information online. She also makes learning fun because she's funny, honest, and kind. I cannot recommend her course enough!
Gina Wassyng
I highly recommend Melissa's Recipe Editing 101 course. It's clear that Melissa brings her years of expertise to recipe editing (and editing in general) to the table. She breaks down the components of a recipe and how to edit them in a clear, practical manner. After I finished the course, I felt confident that I could edit any recipe—whether that's copyediting, line editing, or substantive editing, I felt like I truly understand how to make a recipe clear, consistent, and standardized. I also appreciated learning authoritative food editing resources amidst an overwhelming sea of information online. She also makes learning fun because she's funny, honest, and kind. I cannot recommend her course enough!
Gina Wassyng
________
Melissa’s enthusiasm is contagious and her support will boost your confidence,
especially if recipe editing is a new niche for you. CB
Melissa’s enthusiasm is contagious and her support will boost your confidence,
especially if recipe editing is a new niche for you. CB
________
I’m so grateful I had the opportunity to take this course! Melissa clearly put so much thought and preparation into the materials, which made the whole experience feel seamless and fun. I learned so much about the nuances of recipe editing—like ensuring consistency between the title, ingredients, steps, and even the accompanying photos. Melissa also shared helpful guidance on how to break into the business of recipe editing, and thanks to that, I now feel much more confident about reaching out to prospective recipe authors and marketing myself as a recipe editor. The feedback throughout was thoughtful, detailed, and incredibly encouraging. I’d highly recommend this course to any editor looking to expand into recipe editing with clarity and confidence.
— Erica Mito, Blue Chalcedony Editorial
I’m so grateful I had the opportunity to take this course! Melissa clearly put so much thought and preparation into the materials, which made the whole experience feel seamless and fun. I learned so much about the nuances of recipe editing—like ensuring consistency between the title, ingredients, steps, and even the accompanying photos. Melissa also shared helpful guidance on how to break into the business of recipe editing, and thanks to that, I now feel much more confident about reaching out to prospective recipe authors and marketing myself as a recipe editor. The feedback throughout was thoughtful, detailed, and incredibly encouraging. I’d highly recommend this course to any editor looking to expand into recipe editing with clarity and confidence.
— Erica Mito, Blue Chalcedony Editorial
