It’s not my habit to single out stories in go! in the sense of one being more special than another. You’re baking when you create a magazine, not cooking. When you cook, you can usually combine a bunch of good ingredients without necessarily following a recipe. A bit of this, a dash of that. You taste as you go along; you don’t measure quantities and you simmer it a bit longer if needed. If your instincts are sound, whatever you’ve cooked will be tasty by the time you dish it up. If not, you can always add some salt, tomato sauce or Mrs Balls to mask your mistakes.
You don’t have those luxuries when you’re baking. Your recipe has to be foolproof. Your ingredients have to be measured accurately. The…
