recipe development

understanding what recipe development is, the recipe development process, videos

what is recipe development?

Recipe development involves researching dishes and techniques, shopping for ingredients, testing the dish or drink multiple times, recording every step and writing clear instructions others can easily follow.

"When I create any dish, literally the first thing I think of is, what is the purpose behind this dish? Why am I putting this ingredient in it?”--- esther choi

Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture.

From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.

Developing a recipe can be a well choreographed dance between research, testing and tasting. Other times it can feel as though there’s no possible way to create the desired end goal.

I often talk about the importance of mastering the classics—techniques and recipes—but I also want to instill the idea that everything should be up for interpretation. However, to successfully interpret something or creating something new, you must first understand what makes a technique or recipe so classic. Once you have a grasp on that, it’s much easier to create something that’s unique and different while also maintaining the integral components of what makes classics, well, classic.

the recipe development process

ideation and research, draft preliminary recipe, initial recipe test, taste panel, additional tests, final recipe write up

ideation and research

This first step is a really important part of the development process. It begins with ideation. Whether you’re coming up with a unique and creative take on a classic recipe, want to recreate a dish you had at a restaurant or are looking to make something healthier, it all starts with an idea.

From there it’s on to research. It’s essential to research and reference a variety of sources. The goal with research is to take note of ingredient ratios, cooking techniques, times and temperatures.

I recommend looking at a few reputable test kitchens in addition to cookbooks and blogs. This variety will work as a guideline and will also encourage you to think creatively. The research step is not meant to drive your development, it’s meant to inform and lay the groundwork for it.

If you’re struggling to find ways to make a recipe your own think of ingredients that you always enjoy cooking with and take note of what’s in season. Can you make the recipe using whole-wheat flour? Or maybe try a marinade that’s more citrus-forward instead of herb-forward.

draft a preliminary recipe

Once you have done your research it’s on to culling through the recipes. Notice which cooking techniques stand out to you, take note of the ratios of ingredients, and compare cooking times and temperatures.

Some test cooks like to utilize charts for this, I’m more of a chicken-scratch-it-out kind of person. I write and rewrite my preliminary recipes a couple of times before I think it feels right. Find what works for you!

I also find it incredibly helpful to use a recipe testing template when writing up and testing recipes. Sometimes I print off the recipe and make handwritten notes and other times I work digitally and make changes right to the document. Again, do what works for you. Just be vigilant about taking notes!

the initial test

The initial test is where things get fun! You may have a plan written out, but be prepared for that to change. The ingredient amounts in my initial recipes always change, even if just slightly.

Ingredients may be increased, decreased or taken out altogether on the spot. Ingredients might even be added! Techniques (searing, sautéing, roasting, etc.) or ingredient applications (peeled, diced, sliced, minced etc.) may be altered during the initial test as well. This is where you work out the kinks! The takeaway—you may have a plan, but listen to your instincts and change it as needed.

the taste panel

This is where you evaluate whether or not the recipe was a success. This can include everything from process and timing to ingredient amounts, when ingredients are added, and what may be missing from the recipes.

Recipe Characteristics to Evaluate (this is just a starting point):

Seasoning
- Is there enough salt?
- Does it need more acid?
- Or a dash of sweet to offset the savory?
Balance of flavors
- Is there one flavor taking over the dish?
- Or is a spice not coming through enough?
- Could something be enhanced by an additional ingredient that’s currently not in the recipe?
Texture
- Is the product cooked through?
- Over cooked?
- Is it too grainy
- Too greasy?
- Is it smooth where it should be chunky?
- Maybe it’s too dense or too airy?
Amounts
- Is there enough sauce for each serving?
- Are the serving sizes big enough or maybe too big?
- How are the ratios of ingredients? For example, too many noodles to sauce? Maybe you have too much sauce?
Process
- Could this recipe benefit from broiling at the end?
- Maybe sautéing would be better than steaming?
- Should the garlic be added earlier? Or maybe it should be added later so it doesn’t burn and become bitter.

running additional tests

Keep testing until the recipe passes taste panel! A few tricks of the trade—half batches are magic and testing multiple variables in one test can save time and cost.

Testing a half batch is pretty self-explanatory. So how do you test multiple variables? Here are a few examples.

When testing muffins:
- Test a quarter of the batch with paper lines, another with nonstick spray, some with nonstick spray plus flour, and some just bare.
When testing cookies:
- Split a batch of cookies in half and bake at different times or temperatures. For example, bake half the batch at 12 minutes and the other half at 15. Or try baking half at 325-degrees and the other half at 350-degrees.
When cooking individual pieces of meat (chicken breast, pork chops, steak etc.)
- Pull pieces of meat at different time intervals. Let’s say you’re testing baked chicken breasts. Pull one out at 20 minutes, another at 25, and another at 30.
When deciding between garnishes or “finishing” ingredients such as cheese, nuts or herbs.
- Prepare dish as directed. Top one half of the dish with one type of cheese and the other with a different type of cheese (I recently did this with green beans).

How does the recipe “pass” taste panel?

Most of the things that were mentioned at previous taste panels have been acknowledged and/or tested.

final recipe write up

This step is where it all comes together. If you have taken good notes during testing this should be fairly easy!

The key takeaway: something might taste good but that doesn’t mean it can’t be better. Ask yourself inquiring questions about the taste and texture of a recipe but also the process and ingredient list.

It’s really helpful to have measurement options when it comes to writing up the final recipe. Cup measurements are often just fine, but weight measurement are incredibly helpful for baking recipes and make it easier for cooks to purchase ingredients sold by pound.

recipe development videos

CIA Intrapreneurship: Recipe and Menu Development

After a winning pop-up concept is selected in the pitch-off, CIA students in the Intrapreneurship concentration get busy creating the menus, testing the recipes, and tasting the dishes they will serve in their own restaurant in the Innovation Kitchen at The Egg.

Create Amazing Recipes

If you are ready to stop feeling bitten up every time your new dish doesn’t come out as planned, and it’s time for you to eliminate the guesswork, when it comes to recipe development, my new Recipe Development online cooking class is what you’ve been looking for!

You’ll find there a proven recipe development framework that I and many other pro-Chefs use all the time.

How I Develop My Recipes | Recipe Development

In this video I am sharing everything that happens behind the creation of a recipe before presenting it to you. It is a lot of hard work, time, energy, patience and uncountable number of failed attempts.

“A recipe has no soul. You as the cook must bring soul to the recipe.”

– Thomas Keller

Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.

in conclusion

The best recipe developers are noted for sharing an engaging personal narrative about the importance of the dish. The final story includes a detailed, easy to follow list of instructions so readers can replicate the recipe at home in their kitchens.

While recipe development is most often associated with food magazine test kitchens, recipe developers can also be found at food science labs and nutrition clinics. In these instances, recipes are developed for commercial purposes or when a dietician is formulating a dish for a clients unique dietary requirements.

Like so many skills and trades, the more knowledge you have the better you will be at performing your job duties. Unlike dentistry or law, there is no defined career path for a wannabe recipe developer. I’ve met successful recipe developers who went to culinary school or were self taught at home.

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