Getting the most from Good Eating recipes

All Good Eating recipes are edited by a home economist and the majority are tested once or more often in the Tribune's test kitchen to ensure you'll have successful results. When cooking with our recipes, it's useful to know some of the following guidelines:

* Read recipes thoroughly before starting to cook. Gather the ingredients you'll need.

* We give a preparation time that includes all the measuring, chopping and other preparation of ingredients. Cooking time refers to the total time the food takes to cook, including any preliminary cooking needed.

* Ingredients are listed in the logical order of use to make them easy to follow.

* With some common ingredients, we do not list size or type unless needed. Unless otherwise listed, the flour we use is all-purpose, the milk is whole, eggs are large, butter is unsalted, sugar is granulated, pepper and nutmeg are freshly ground, and salt is table salt. Sizes of produce are considered to be "medium" unless otherwise listed (such as 2 baby carrots or 2 large carrots).