At those low numbers, the percentages are nearly meaningless. Before a recipe gets to the test kitchen stage, the assigning food editor may see it through several revisions by phone or fax. Then it is tested at least twice, and tasted by the staff at what amount to nearly daily tasting buffets. Taste and presentation are not the only objects of scrutiny at the tasting table. The serving size has to be deemed adequate, too, Melton said.
People catch on to that.
Fat gets the most emphasis in recipe revisions, more than calories, cholesterol or sodium, Melton said. But the object is not to eliminate the fat altogether. We put it where it really counts. We have some fanatics who get riled up about that. The fact is, Melton said, if a recipe is fat-free but lacks for taste, no one will make it.