A Conversation with Cookbook Author and Recipe Adaptor Maria Zizka
Listen to Part Two of the Flavor of Italy Podcast with Maria Zizka here:
When it comes to writing and publishing cookbooks, adapting recipes for different countries is far more complex than simply converting grams to ounces. In this week’s Flavor of Italy Podcast, I chatted with acclaimed cookbook author Maria Zizka, who specializes in the art and science of recipe adaptations—specifically the “Americanization” of international cookbooks.
Maria is based in the Berkeley Hills of California, while I’m in Rome, Italy. So we both understand the importance—and challenge—of translating food and flavor across culinary cultures. In this first installment of our two-part conversation, we dug into everything from ingredient substitutions and baking adjustments to measurement conversions and language nuances.
What is recipe adaptation?
At its core, recipe adaptation is the process of adjusting a recipe developed in one country for readers in another—often involving not just measurements, but ingredients, kitchen equipment, and even cultural cooking habits. As Maria explains, it’s more than just changing grams to cups. It’s about retesting everything to make sure it works with American ovens, ingredients, and expectations.
One of her recent projects was working on the American edition of SIFT by London-based baker Nicola Lamb—a highly precise baking book originally created with British standards and measurements in mind. Maria retested recipes using American ingredients and equipment, transforming SIFT into a baking success for the U.S. audience. You can check out the book here.
Why oven differences matter in Recipe adaptations
One of the first hurdles in recipe adaptation? The oven. In the UK and much of Europe, fan-assisted convection ovens are standard, while American kitchens typically use conventional ovens. This affects both bake temperature and time.
When Maria retested Nicola’s recipes in American ovens, they had to adjust the bake times and temperatures to make them work. Baking is a science, so even small variables make a big difference.
Tip: If you’re cooking international recipes at home, an oven thermometer is your best friend. It helps you ensure accuracy no matter what style of oven you’re working with. Here’s a helpful review.
Measurement conversions: metric vs. cups in Recipe adaptations
While most of Europe—including Italy—uses the metric system, American home cooks still favor cups, tablespoons, and teaspoons. But volume measurements can vary wildly depending on how ingredients are packed.
I shared a test I often do in my cooking classes: each of my cooking students measure out one cup of flour and then weigh it. The results? Every single one is different.
Still, Maria is by no means anti-cup. She describes something intuitive and even romantic about using cups. She knows one handful is about one cup and can measure an inch with the top joint of her thumb. That’s body-based cooking, and there’s value in that.
For those who crave precision—especially in baking—kitchen scales are the gold standard. Here’s a great roundup.
Ingredients aren’t always universal in Recipe adaptations
Some ingredients simply don’t exist across all markets. Take molasses, for example. In the UK, it’s black treacle. In Italy? Good luck finding either. Substitution is key, but it takes knowledge, testing, and a refined palate to find the right swap. For more on this, look here.
Maria keeps a detailed chart of ingredient equivalents across cultures for recipe adaptations. It’s a living document she’s developed through years of hands-on testing. Some things are intuitive. But others, like which type of salt or flour to use, can drastically affect results.
Salt: the most complicated ingredient in recipe adaptations?
Perhaps no single ingredient varies more from one country to another than salt. In Italy, we use sale fino (fine salt) or sale grosso (coarse salt), usually costing less than €1 a box. In the U.S., it’s kosher salt, iodized salt, sea salt, and more—and different brands contain wildly different levels of salinity.
Maria’s solution is to use fine sea salt as a universal base and write clear recipe instructions that encourage cooks to taste and adjust seasoning as needed. That way, the salt becomes a flexible component rather than a rigid rule.
Eggs, apples and tomatoes—oh my!
American produce tends to be larger than its European counterparts—except for eggs. A British medium egg is the same size as an American large egg. This matters when egg whites are critical to a recipe’s success, such as in meringues or pavlova.
Here’s a helpful conversion chart.
Would you like to learn more about eggs in Italy? Read this!
Tomatoes and apples can also differ in moisture and sweetness, so adapting recipes requires taste-testing, experience, and instinct—something Maria has honed over years of cookbook development.
More than just recipe adaptations: language and culture
Maria also adapts the language of recipes to suit American readers. British spellings like “flavour” or “organise” get swapped for American versions, and phrases that make perfect sense in London may sound strange in the U.S.
For example, in Italy calling someone “a piece of bread” (un pezzo di pane) means they’re kind-hearted and sweet. It’s a charming expression—but not something that translates directly.
Maria always tries to honor the original voice of the author. The goal is to preserve the charm, not sterilize it. Her touch is subtle, with the final product reading naturally to American audiences while still reflecting the personality of the original author.
What recipe adaptation looks like behind the scenes
Maria began her adaptation work while living in Italy and studying at the University of Gastronomic Sciences in Piemonte. Since then, she has worked on dozens of cookbooks, including Golden by Honey & Co., adapting everything from ingredient terminology to baking times.
You can learn more about the university here:
Maria keeps a running chart of culinary phrases and ingredients, building a unique database of recipe translations that’s part science, part instinct. Whether it's molasses or treacle, oven settings or egg sizes, Maria finds creative, tested solutions to ensure recipes stay true to their intent across cultures.
A Conversation with Cookbook Author and Recipe Adaptor Maria Zizka – Part Two
Teaching the Art of Recipe Writing in Italy
In part two of my conversation with cookbook author and recipe developer Maria Zizka, we explore her work in Americanizing recipes and her experience teaching at the University of Gastronomic Sciences in Northern Italy. Maria explains how she guides students through the many ways to write a recipe—always encouraging them to embrace their personal voice in the process. “Only you can write your version of a recipe,” she says, and that authenticity is what makes recipes truly shine.
The Challenges of Ingredient Translation
Maria and I delved into the complexity of ingredient substitutions when adapting international recipes for American kitchens. From the surprisingly tricky world of potatoes (Maria is a baked potato fan!) to the nuances of flours, leavening agents, and creams, she shares her thoughtful approach to maintaining the heart of a dish while making it accessible to home cooks everywhere.
Maria’s Master Spreadsheet of Ingredient Conversions
Maria reveals that she’s developed a comprehensive spreadsheet over the years—an incredible resource she uses to convert everything from gelatin sheets to sugar varieties, different flours, and egg weights. Her attention to detail ensures that her Americanized recipes are as accurate and successful as possible while staying true to their roots.
On Preserving Tradition Through Adaptation
We also reflected on how recipes evolve across generations and borders. From British stem ginger to Italian fresh yeast and cream traditions, Maria explains how recipe developers must strike a balance between honoring original ingredients and offering realistic alternatives. She stresses the importance of including helpful explanations for readers—making sure they understand both the “how” and the “why.”
Italian American Food: A Delicious Evolution
Maria and I both share a deep appreciation for Italian American cuisine, born from immigrants trying to recreate the tastes of home with what they could find in the U.S. Over time, these dishes became traditions in their own right. As Maria says, “It’s an immigrant’s experience of where they’ve lived and what’s been available to them—honoring their history and looking toward the future.”
Why Voice and Specificity Matter in Recipe Writing
Maria explains why recipe writing in your own words not only makes a recipe more personal but also protects your creative work. While recipes themselves can’t be copyrighted, the unique language and voice used to describe them can be. That specificity improves the recipe and makes it truly your own.
Have you ever had to adapt a recipe for a different country—or struggled to find an ingredient abroad? Share your experience in the comments!
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And if you’re interested in publishing a cookbook, Will Write for Food by Dianne Jacob is a must-read.
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