On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, now in its fourth edition.  Jacob, who also co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza, teaches and coaches food writers.   “If you are trying to write recipes, you need to take ownership of that recipe, she says. “It's your recipe. It's the way you like it, and that's how you should present it.” Jacob talks about the origins of her love of food, how it relates to her identity, and her take on how cooking, eating and food writing have changed. She also shares cooking and recipe-writing tips, including how using salt relates to both.  Follow @DianneMJacob on Instagram, learn more about her at DianneJ.com, and subscribe to her newsletter on Substack. For more about Dianne Jacob, read the article at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.