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Interesting introductory article. Thank you.
Most of my work consists in translating cookbooks for a company that manufactures kitchen appliances, and I really enjoy it (gives me dinner ideas on a daily basis). However, I must recognize that converting ingredients is really time consuming, and one of the biggest challenges. Most clients don’t know (or care) that a cup of whole wheat flour doesn’t weights the same as a cup of white wheat flour or a cup of pastry flour—and many translators don’t bother do do their research (or round conversions up/down correctly).
Thankfully, those days, there are a lot of tools online to help us with this. I personally recommend the aqua-calc volume-to-weight converter (https://www.aqua-calc.com/calculate/food-volume-to-weight).
Oven temperatures are another biggie. And as far as ingredients go, you really have to know and understand both your source and target markets. Most U.S. daily products are a challenge, and if you translate into Spanish, you know that almost any ingredients has 10+ alternative translations.
NOT or everyone, but an interesting speciality to fall into for sure.