Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week.

Up today we have Rose Levy Beranbaum, baker, cookbook author, and blogger. Her books are standbys when it comes to breads and cakes -- her Cake Bible, Bread Bible, and Pie and Pastry Bible are exactly what they say -- the definitive tomes on the subject.

If you've ever tried to put your grandmother's special spice cake recipe on paper, Beranbaum's advice will speak to you. Precision, clarity, and explanation are key.

Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week at 11:00 AM.

Today's recipe-writing wisdom comes from JJ Goode. With cookbook co-authoring credits with all-stars such as April Bloomfield (A Girl and Her Pig) and Roberto Santibanez (the 2012 Piglet contender Truly Mexican) -- and that's in addition to his writing in such storied food publications as Gourmet, Food & Wine, and New York Times Dining, among others -- Goode definitely has experience in recipe writing from all over the spectrum.

Today, we take a look at what we consider the four hallmarks of a great headnote, along with some of our favorite examples from FOOD52.

Introducing Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week at 11:00 AM.

Today, we're kicking off our recipe advice mini-series Pearls of Wisdom with a bang -- that's right, with Ruth Reichl. She hardly needs introduction, but just in case: Reichl is currently the editorial advisor at Gilt Taste, where she writes the "How to Make a Better..." column. She was formerly the restaurant critic at the New York Times and the editor-in-chief of Gourmet Magazine, and has written a host of memoirs and cookbooks. This is all in addition to numerous TV and radio appearances -- oh, and four James Beard awards.

So you think you know about recipes, huh?

As you may know, it's Recipe Writing Week here at FOOD52, and as such, we are spreading the recipe writing love to the almighty and boundless Twitter universe. We've enlisted the help of a few friends and culinary mavens, but we need yours, too.