I’m sick of having to look up what country an author is from to know which variant of teaspoon they’re using or how big their lemons are compared to mine. It’s amateur hour out there, I want those homely family recipes up to standard!
What are some good lessons from scientific documentation which should be encouraged in cooking recipes? What are some issues with recipes you’ve seen which have tripped you up?
Methods sections are limited in word count, and if a lab is hoping to get a few more papers out of a paradigm, they may be intentionally terse. There’s a big difference between how we write protocols in-house and how we write limited-length methods sections.