Kate and Molly speak with Bonnie Benwick, journalist and former deputy editor of the Washington Post food section, about the changes she's seen over her career in food media. Bonnie talks about her time at the Post, her views on recipe testing/testers and what she thinks is lacking in cookbook reviewing today. She shares what elements make up a good cookbook, her thoughts on recipe writing, design, sidebars, sub-recipes and much more. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsBonnie BenwickWebsiteInstagramTwitterHer Magnolia Table reviewWashington Post archiveKim O'DonnelPaula ForbesPublisher's WeeklyThe Ekus GroupAnd for Mains by Gareth Smith, Rick Higgins and Nicola BradyThe Pleasures of Cooking for One: A Cookbook by Judith JonesEpisode 19: Do Cookbook Awards Matter? | Charlotte DruckmanEpisode 18: Pro Tips from Cookbook Critic Paula ForbesEpisode 28: All About Recipe Headnotes Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showWashington Post Cookbook by Bonnie BenwickPortico: Cooking and Feasting in Rome's Jewish Kitchen by Leah KoenigFlavors of the Maghreb & Southern Italy: Recipes from the Land of the Setting SunWhat Einstein Told His Cook by Robert WolkeAfricana: More than 100 Recipes and Flavors Inspired by a Rich Continent by Lerato Umah-Shaylor Sunday Suppers at Lucques by Suzanne GoinBagels, Schmears, and a Nice Piece of Fish by Cathy Barrow