If you look at any list of best-selling cookbooks, certain words come up over and over again: quick, easy, fast, effortless. But is it actually possible to deliver deliciousness in no time? Or are these recipes too good to be true? This week, <a href="https://www.sporkful.com/">The Sporkful</a> talks with intrepid journalist Tom Scocca, who exposed the dirty secret about caramelized onions; recipe-writing legend Christopher Kimball; and food writer (and mom) Elizabeth Dunn, who’s sick of feeling bad when a recipe turns out to be harder than she expected. And we ask: Why do recipes that look simple on paper turn out to be very different once you get into the kitchen?
Tom Scocca is the editor of <a href="https://www.indignity.net/">Indiginity</a>, and you can read his Slate story about caramelizing onions <a href="https://slate.com/human-interest/2012/05/how-to-cook-onions-why-recipe-writers-lie-and-lie-about-how-long-they-take-to-caramelize.html">here</a>. Christopher Kimball is the founder of <a href="https://www.177milkstreet.com/">Christopher Kimball’s Milk Street</a>. Elizabeth Dunn co-writes the newsletter <a href="https://consumed.substack.com/">Consumed</a>. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

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