�y��vlog

In the headnote, Lewis writes: “While many people seem to think of pheasant, quail, and partridge as sophisticated fare, it has been my experience that people living in the country are far more familiar with the special and delicious taste of game birds than are most city dwellers.”

Deseine’s headnote explains that it’s one of her most popular recipes and has many fans, including more than a few professional pastry chefs.

In the headnote for "The Famous Chocolate Babka" in his cookbook "Breaking Breads," Scheft explains the addition of Nutella to the babka filling was his attempt to tap into the "taste memory" of the chocolate-spread sandwiches that he, like many children in Israel, used to eat at lunchtime.

"I first called this chocolate krantz cake," he writes in the headnote, "but in all honesty, that name didn't effectively communicate the deep, ephemeral pleasure of biting into the wonderfully rich and deeply chocolaty pastry. We decided to call it chocolate babka instead."

“He said the wording on the method isn’t the same, there is no similarity on the headnote — tough luck,” said Ms. Martin, who is now a freelance editor.