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FIELD EDITOR NEWSLETTER MARCH 2018 | ||||||||||||
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Looking back, it’s been a few years since I’ve gone over some of the FAQ’s you’ve had. Thought maybe it would be a good time for a refresher. These questions are the most common, but if you have one to add to my list, shoot me an email and I’ll add it to the list. 1. When I submit recipes, it asks me if it's made on the stovetop, oven or what...what do I put if I have to use both? The primary method is what counts. As with servings and prep time, the Test Kitchen cooks will adjust the method if they need to. 2. What counts as a freebie in recipes that limit the number of ingredients for submission? Free ingredients include: salt, pepper, water, olive oil, canola oil. However, we DO count "special" salt and pepper like kosher salt and coarse pepper. 3. What do I say when reviewing a recipe that my family just really didn't enjoy? Not every recipe is going to be a winner for you and your family, but that doesn't mean you can't leave a positive review. "This recipe looked just like the photo but my family really didn't care for the flavor" or "We felt this recipe needed a little jazzing up. If I make it again, I might add X Y or Z." If you're stumped for wording but really want to leave a review, message me or Ellie and we'll help you write something that works for everyone. 4. What is my role in promoting the TOH publications? As volunteer Field Editors, you're our top fans and love to cook for your families and friends—just like most of our readers. Promoting the Taste of Home brand probably comes naturally without you even knowing. Sharing is caring. By helping get the word out about what we have to offer you're promoting our brand best. When a friend or family member is looking for a recipe, make Taste of Home your first source. With close to 50,000 recipes on our site we probably have just what they're looking for. Periodically we ask you to share information about our books, subscription offers or other fun products. This is always optional but we thank you for any support you give us. Happy cooking, my friends! Sue Stetzel Engagement Editor |
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We’re Craving These Recipes This Month | ||||||||||||
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