Michael Ruhlman wants to free home cooks from what he calls the "shackles of the recipe." His new book, Ratio, is about learning basic ratios. For example: 3:2:1 — three parts flour, two parts fat ...

The term "recipe development" may evoke images of seasoned chefs tirelessly testing dishes in professional kitchens, but in reality, anyone can learn to develop solid recipes of their own. To find out ...