diff --git a/source/chili.md b/source/chili.md
index 1da2e45..2e7c6ce 100644
--- a/source/chili.md
+++ b/source/chili.md
@@ -6,8 +6,8 @@
 - **1** yellow onion, diced
 - **2 cloves** garlic, minced
 - **1 lb** ground beef, turkey, or pork
-- **3/4 cup** dry kidney beans, soaked overnight and drained
-- **3/4 cup** dry black beans, soaked overnight and drained
+- **3⁄4 cup** dry kidney beans, soaked overnight and drained
+- **3⁄4 cup** dry black beans, soaked overnight and drained
 - **1 15oz can** diced or crushed tomatoes, not drained
 - **6 oz** canned tomato paste
 - **1 cup** water
@@ -16,12 +16,12 @@
 
 - **1 tbsp.** chili powder
 - **1 tsp.** ground cumin
-- **1/4 tsp.** cayenne powder
-- **1/4 tsp.** garlic powder
-- **1/2 tsp.** onion powder
-- **1/2 tbsp.** brown sugar
+- **1⁄4 tsp.** cayenne powder
+- **1⁄4 tsp.** garlic powder
+- **1⁄2 tsp.** onion powder
+- **1⁄2 tbsp.** brown sugar
 - **1 tsp.** salt
-- **1/2 tsp.** black pepper
+- **1⁄2 tsp.** black pepper
 
 ## Instructions
 
diff --git a/source/chipotle-black-beans.md b/source/chipotle-black-beans.md
index 4c35a29..1352c7f 100644
--- a/source/chipotle-black-beans.md
+++ b/source/chipotle-black-beans.md
@@ -3,7 +3,7 @@
 ## Ingredients
 
 - **2 tbsp.** water or vegetable broth
-- **1/2** medium Spanish yellow onion, diced
+- **1⁄2** medium Spanish yellow onion, diced
 - **3 cloves** garlic, minced
 - **3 cups** water or unsalted vegetable broth
 - **1 cup** dried black beans
@@ -15,7 +15,7 @@
 ## Instructions
 
 1. Set the Instant Pot to Sauté.
-  Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
+  Add the 2 tbsp. **water or vegetable broth**, **onion** and **garlic**.
   Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
 
 2. Add the **water or vegetable broth**, **dried black beans** and **all spices**.
@@ -32,16 +32,16 @@
 
 ## Notes
 
-* Makes 3 cups
+- Makes 3 cups
 
-* If using soaked beans, reduce cooking time by 10-15 minutes.
+- If using soaked beans, reduce cooking time by 10--15 minutes.
 
-* You can double the ingredients in this recipe. Cook for the same time.
+- You can double the ingredients in this recipe. Cook for the same time.
 
-* If the beans are not cooked to your liking at the end of the 35 minutes,
-  you can cook for additional 5 minutes on the same settings. 
+- If the beans are not cooked to your liking at the end of the 35 minutes,
+  you can cook for additional 5 minutes on the same settings.
 
-* Store in the fridge in an airtight container for up to 4-5 days.
+- Store in the fridge in an airtight container for up to 5 days.
 
 <div style="page-break-after: always;"></div>
-<div style="page-break-after: always;"></div>
\ No newline at end of file
+<div style="page-break-after: always;"></div>
diff --git a/source/cover.md b/source/cover.md
index 720848a..19eea6e 100644
--- a/source/cover.md
+++ b/source/cover.md
@@ -8,4 +8,4 @@ font:
   - clean
   - sans-serif
 ---
-<div style="page-break-after: always;"></div>
\ No newline at end of file
+<div style="page-break-after: always;"></div>
diff --git a/source/eggroll-in-a-bowl.md b/source/eggroll-in-a-bowl.md
index aa73c32..4ba012a 100644
--- a/source/eggroll-in-a-bowl.md
+++ b/source/eggroll-in-a-bowl.md
@@ -2,18 +2,18 @@
 
 ## Ingredients
 
-* **1 lb** ground pork, beef, or turkey
-* **1 tbsp.** sesame oil
-* **1 tbsp.** minced garlic
-* **1 tbsp.** minced ginger
-* **8 oz** mushrooms, finely diced
-* **1/2** white or yellow onion, diced
-* **1/4 cup** low-sodium soy sauce
-* **1 tbsp.** fish sauce
-* **12-16 oz** cole slaw mix (1 package)
-* **2 tbsp.** rice wine vinegar
-* **1 tbsp.** hoisin sauce
-* **1 tbsp.** sriracha or gochujang
+- **1 lb** ground pork, beef, or turkey
+- **1 tbsp.** sesame oil
+- **1 tbsp.** minced garlic
+- **1 tbsp.** minced ginger
+- **8 oz** mushrooms, finely diced
+- **1⁄2** white or yellow onion, diced
+- **1⁄4 cup** low-sodium soy sauce
+- **1 tbsp.** fish sauce
+- **12--16 oz** cole slaw mix (1 package)
+- **2 tbsp.** rice wine vinegar
+- **1 tbsp.** hoisin sauce
+- **1 tbsp.** sriracha or gochujang
 
 ## Directions
 
@@ -38,4 +38,4 @@
 7. Serve with wonton strips or over rice.
 
 <div style="page-break-after: always;"></div>
-<div style="page-break-after: always;"></div>
\ No newline at end of file
+<div style="page-break-after: always;"></div>
diff --git a/source/french-toast.md b/source/french-toast.md
index aec7c24..1907a47 100644
--- a/source/french-toast.md
+++ b/source/french-toast.md
@@ -3,10 +3,10 @@
 ## Ingredients
 
 - **4** large eggs or **1 cup** egg substitute
-- **2/3 cup** milk
-- **1/4 cup** all-purpose flour
-- **1/4 cup** granulated sugar
-- **1/4 tsp.** salt
+- **2⁄3 cup** milk
+- **1⁄4 cup** all-purpose flour
+- **1⁄4 cup** granulated sugar
+- **1⁄4 tsp.** salt
 - **1 tsp.** ground cinnamon
 - **1 tsp.** vanilla extract
 - **8** thick slices bread
@@ -15,7 +15,8 @@
 
 1. Whisk together the eggs, milk, flour, sugar, salt, cinnamon, and vanilla.
 
-2. Dip bread slices into the batter, dredging them well on both sides, and place on greased skillet over medium heat.
+2. Dip bread slices into the batter, dredging them well on both sides.
+   Place on a greased skillet over medium heat.
 
 3. Cook until the bottom of the bread starts to turn golden brown.
    Flip and cook on the other side the same.
@@ -29,7 +30,7 @@
 - Any kind of milk, even dairy-free, will work.
   Higher fat milk will yield creamier batter.
 
-- The batter can be made 1-2 days ahead of cooking.
+- The batter can be made up to 2 days ahead of cooking.
 
 - To freeze, allow french toast cool completely
    before storing in a freezer-safe bag or container for up to 3 months.
@@ -37,4 +38,4 @@
    Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.
 
 <div style="page-break-after: always;"></div>
-<div style="page-break-after: always;"></div>
\ No newline at end of file
+<div style="page-break-after: always;"></div>
diff --git a/source/goulash.md b/source/goulash.md
index e519fdd..bf9122c 100644
--- a/source/goulash.md
+++ b/source/goulash.md
@@ -2,25 +2,25 @@
 
 ## Ingredients
 
-* **1 tbsp.** olive oil
-* **1** yellow onion, diced
-* **4** cloves garlic, minced
-* **2** bell peppers, diced
-* **1 lb** ground beef, turkey, or pork
-* **1/2 cup** red wine (Cabernet Sauvignon)
-* **1 28oz can** canned diced tomatoes (do not drain)
-* **1 15oz can** canned tomato sauce
-* **2 tbsp.** soy sauce
-* **1/2 cup** water
-* **8 oz** dry elbow macaroni
-* **? tsp.** table salt
+- **1 tbsp.** olive oil
+- **1** yellow onion, diced
+- **4** cloves garlic, minced
+- **2** bell peppers, diced
+- **1 lb** ground beef, turkey, or pork
+- **1⁄2 cup** red wine (Cabernet Sauvignon)
+- **1 28oz can** canned diced tomatoes (do not drain)
+- **1 15oz can** canned tomato sauce
+- **2 tbsp.** soy sauce
+- **1⁄2 cup** water
+- **8 oz** dry elbow macaroni
+- **? tsp.** table salt
 
 ### Spices
 
-* **2** whole bay leaves
-* **1/2 tsp.** dried oregano
-* **1/2 tsp.** dried basil
-* **1/4 tsp.** crushed red pepper
+- **2** whole bay leaves
+- **1⁄2 tsp.** dried oregano
+- **1⁄2 tsp.** dried basil
+- **1⁄4 tsp.** crushed red pepper
 
 ## Instructions
 
@@ -37,7 +37,7 @@
    Once boiling, turn down the heat to low and simmer for 30 minutes, stirring occasionally.
 
 5. Add the pasta and stir to combine.
-   Re-cover and simmer, stirring occasionally, until the pasta is tender (about 10-12 minutes).
+   Re-cover and simmer, stirring occasionally, until the pasta is tender (10--12 minutes).
 
 6. Remove from heat.
    Add salt and more to taste.
diff --git a/source/granola.md b/source/granola.md
index 5f24871..d625340 100644
--- a/source/granola.md
+++ b/source/granola.md
@@ -3,13 +3,13 @@
 ## Ingredients
 
 - **2 cups** old-fashioned rolled oats
-- **3/4 cup** raw nuts and/or seeds
-- **1/2 tsp.** fine-grain sea salt or standard table salt
-- **1/4 tsp.** ground cinnamon
-- **1/4 cup** melted coconut oil or olive oil
-- **1/4 cup** maple syrup or honey
-- **1/2 tsp.** vanilla extract
-- **1/4 cup** coconut flakes
+- **3⁄4 cup** raw nuts and/or seeds
+- **1⁄2 tsp.** fine-grain sea salt or standard table salt
+- **1⁄4 tsp.** ground cinnamon
+- **1⁄4 cup** melted coconut oil or olive oil
+- **1⁄4 cup** maple syrup or honey
+- **1⁄2 tsp.** vanilla extract
+- **1⁄4 cup** coconut flakes
 
 ## Instructions
 
@@ -26,23 +26,22 @@
 4. Bake for 10 minutes, add **coconut flakes** and stir.
    Press the stirred granola into the pan with a spatula to create a more even layer.
 
-5. Bake 10-12 minutes, or until lightly golden.
-   The granola will further crisp up as it cools.
+5. Bake until lightly golden (10--12 minutes).
 
 6. Let the granola cool completely, undisturbed (at least 45 minutes).
 
 ## Notes
 
-* Store in an airtight container at room temperature for 1 to 2 weeks,
+- Store in an airtight container at room temperature for up to 2 weeks,
   or in a sealed freezer bag in the freezer for up to 3 months.
 
-* Use olive oil for a slightly savory granola,
+- Use olive oil for a slightly savory granola,
   or coconut oil for a more neutral flavor.
 
-* Use maple syrup for a sweet, distinctly maple-flavored granola
+- Use maple syrup for a sweet, distinctly maple-flavored granola
   with few or no clumps.
 
   Use honey for a more neutral flavored, clumpy granola.
 
 <div style="page-break-after: always;"></div>
-<div style="page-break-after: always;"></div>
\ No newline at end of file
+<div style="page-break-after: always;"></div>
diff --git a/source/pad-thai.md b/source/pad-thai.md
index 96ba26c..03ea3d9 100644
--- a/source/pad-thai.md
+++ b/source/pad-thai.md
@@ -4,42 +4,42 @@
 
 ### For the Stir-Fry
 
-* **4 oz** dry brown rice noodles
-* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
-* **8 oz** medium or large shrimp, peeled and deveined
-* **2 cloves** garlic, minced
-* **2** large eggs or **1/2 cup** egg substitute
-* **1/2 cup** bean sprouts
-* **1/2 cup** grated carrots
-* **2** large (or **3** small) green onions, finely chopped
-* **1/4 cup** peanuts, finely chopped
-* **1/4 cup** fresh cilantro, chopped
-* **1** lime, quartered
+- **4 oz** dry brown rice noodles
+- **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
+- **8 oz** medium or large shrimp, peeled and deveined
+- **2 cloves** garlic, minced
+- **2** large eggs or **1⁄2 cup** egg substitute
+- **1⁄2 cup** bean sprouts
+- **1⁄2 cup** grated carrots
+- **2** large (or **3** small) green onions, finely chopped
+- **1⁄4 cup** peanuts, finely chopped
+- **1⁄4 cup** fresh cilantro, chopped
+- **1** lime, quartered
 
 #### Notes
 
-* Use either fresh shrimp or thawed frozen shrimp.
+- Use either fresh shrimp or thawed frozen shrimp.
   If using thawed, lightly pat the shrimp dry prior to cooking.
 
-* For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
+- For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
 
-* If you cannot find fresh bean sprouts,
+- If you cannot find fresh bean sprouts,
   you can substitute with rinsed, canned bean sprouts
   or another fresh vegetable.
   Note that canned bean sprouts have a more fermented taste.
 
 ### For the Sauce
 
-* **2 tbsp.** fish sauce
-* **1-1/2** tbsp. rice vinegar
-* **1 tbsp.** low-sodium soy sauce
-* **2 tbsp.** water
-* **1-3 tbsp.** honey
-* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
+- **2 tbsp.** fish sauce
+- **1 1⁄2** tbsp. rice vinegar
+- **1 tbsp.** low-sodium soy sauce
+- **2 tbsp.** water
+- **1-3 tbsp.** honey
+- **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
 
 #### Notes
 
-* For a sweeter pad thai, add additional honey or a little brown sugar.
+- For a sweeter pad thai, add additional honey or a little brown sugar.
   For spicier, add additional chili paste.
 
 <div style="page-break-after: always;"></div>
@@ -74,10 +74,10 @@
 
 ## Notes
 
-* Keep leftovers in an airtight container
+- Keep leftovers in an airtight container
   in the refrigerator for up to 4 days.
 
-* To reheat: Warm in the microwave
+- To reheat: Warm in the microwave
   with a splash of water or chicken broth
   to keep the noodles from drying out.
 
diff --git a/source/red-beans-and-rice.md b/source/red-beans-and-rice.md
index 1ecede4..258258b 100644
--- a/source/red-beans-and-rice.md
+++ b/source/red-beans-and-rice.md
@@ -10,7 +10,7 @@
 - **3 ribs** celery, diced
 - **4 cloves** garlic, minced
 - **6 cups** water
-- **1/4 cup** chopped parsley
+- **1⁄4 cup** chopped parsley
 - **1 tbsp.** salt
 
 ### Spices
@@ -18,10 +18,10 @@
 - **2 tsp.** smoked paprika
 - **1 tsp.** dried oregano
 - **1 tsp.** dried thyme
-- **1/2 tsp.** garlic powder
-- **1/2 tsp.** onion powder
-- **1/4 tsp.** cayenne pepper
-- **1/4 tsp.** freshly cracked black pepper
+- **1⁄2 tsp.** garlic powder
+- **1⁄2 tsp.** onion powder
+- **1⁄4 tsp.** cayenne pepper
+- **1⁄4 tsp.** freshly cracked black pepper
 - **2** bay leaves
 
 <div style="page-break-after: always;"></div>
@@ -54,8 +54,9 @@
 
 - Makes 9 cups.
 
-- Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
+- Because the rice is cooked separately,
+  and (assuming leftovers) in multiple batches,
   I've omitted it from this recipe.
-  I like 1/2 cup (dry) per serving.
+  I like 1⁄2 cup (dry) per serving.
 
 <div style="page-break-after: always;"></div>
diff --git a/source/rice-pudding.md b/source/rice-pudding.md
index 22a5a5a..3d390e6 100644
--- a/source/rice-pudding.md
+++ b/source/rice-pudding.md
@@ -3,13 +3,13 @@
 ## Ingredients
 
 - **1 cup** dry rice
-- **1-1/4 cup** water
+- **1 1⁄4 cup** water
 - **1 tsp.** salt
 - **1 tsp.** ground cinnamon
 - **2 cups** milk
-- **2 eggs** or **1/2 cup** egg substitute
-- **3/4 cup** granulated sugar
-- **1-1/2 tsp.** vanilla extract
+- **2 eggs** or **1⁄2 cup** egg substitute
+- **3⁄4 cup** granulated sugar
+- **1 1⁄2 tsp.** vanilla extract
 
 ## Instructions
 
@@ -28,7 +28,7 @@
    stirring quickly so that the eggs don't scramble.
 
 6. Set the Instant Pot to sauté
-   and continue to mix until rice thickens, about 5-10 minutes.
+   and continue to mix until rice thickens (5--10 minutes).
 
 7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
 
diff --git a/source/risotto.md b/source/risotto.md
index c3ac851..2a9c9ec 100644
--- a/source/risotto.md
+++ b/source/risotto.md
@@ -2,17 +2,17 @@
 
 ## Ingredients
 
-* **7 cups** chicken stock
-* **2 tbsp.** olive oil
-* **1/4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
-* **2 cloves** garlic, minced
-* **1 1⁄2 tsp.** kosher salt, divided
-* **? tsp.** ground black pepper
-* **2** bay leaves
-* **5 tbsp.** unsalted butter
-* **2 cups** arborio rice
-* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
-* **3⁄4 cup** freshly grated Parmesan
+- **7 cups** chicken stock
+- **2 tbsp.** olive oil
+- **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
+- **2 cloves** garlic, minced
+- **1 1⁄2 tsp.** kosher salt, divided
+- **? tsp.** ground black pepper
+- **2** bay leaves
+- **5 tbsp.** unsalted butter
+- **2 cups** arborio rice
+- **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
+- **3⁄4 cup** freshly grated Parmesan
 
 ## Directions
 
@@ -20,10 +20,10 @@
     Cover and keep warm.
 
 2.  Heat the **oil** in another medium saucepan.
-    Add the **onion**, **garlic**, 1⁄2 teaspoon **salt**, and **black pepper**.
+    Add the **onion**, **garlic**, 1⁄2 tsp. **salt**, and **black pepper**.
     Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
 
-3.  Add the **bay leaves** and 3 tablespoons **butter**.
+3.  Add the **bay leaves** and 3 tbsp. **butter**.
     Stir until the butter has melted (~1 minute).
 
 4.  Add the **rice** and stir once.
@@ -41,8 +41,8 @@
     until the rice is al dente (17--19 minutes).
 
 8.  Discard the **bay leaves**.
-    Stir in the **Parmesan**, the remaining 2 tablespoons **butter**,
-    1 teaspoon **salt**, and more **black pepper** to taste.
+    Stir in the **Parmesan**, the remaining 2 tbsp. **butter**,
+    1 tsp. **salt**, and more **black pepper** to taste.
 
 9.  Serve hot, with more **Parmesan**, if desired.
 
diff --git a/source/stroganoff.md b/source/stroganoff.md
index eca8d6b..cc1e9b1 100644
--- a/source/stroganoff.md
+++ b/source/stroganoff.md
@@ -4,22 +4,22 @@
 
 - **3 tbsp.** extra-virgin olive oil, divided
 - **8 oz** crimini mushrooms, sliced
-- **1/2 cup** onion, diced
+- **1⁄2 cup** onion, diced
 - **2 cloves** garlic, minced
 - **1 lb** ground beef, turkey, or pork
 - **2 tsp.** paprika
 - **3-4 cups** low sodium beef broth
 - **8 oz** dry rotini
-- **1/2 cup** sour cream
+- **1⁄2 cup** sour cream
 - fresh parsley for serving
 
 ## Instructions
 
-1. Heat 2 tablespoons of **oil** over medium heat in a large pot.
+1. Heat 2 tbsp. of **oil** over medium heat in a large pot.
    Add the **onion**, season with salt and pepper,
    and cook until translucent, about 4-5 minutes.
 
-2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
+2. Stir in the **garlic** and cook until fragrant, 30--60 seconds.
 
 3. Add the **ground meat** and continue to cook,
    breaking up the meat with a spoon as it cooks,
@@ -27,10 +27,10 @@
 
 4. Add the **paprika**, **broth**, and **pasta**.
    Bring to a light boil then cover the pot.
-   Continue to cook, stirring often, until the pasta is al dente, about 17-20 minutes.
+   Continue to cook, stirring often, until the pasta is al dente, about 17--20 minutes.
 
 5. While the pasta cooks,
-   heat 1 tablespoon of the **oil** over medium heat in a medium skillet.
+   heat 1 tbsp. of the **oil** over medium heat in a medium skillet.
    Add the **mushrooms** and cook until they are tender, about 5 minutes.
    Season with salt and pepper, remove from the heat, and set aside.
 
diff --git a/source/tuna-salad.md b/source/tuna-salad.md
index a97c680..a7263c8 100644
--- a/source/tuna-salad.md
+++ b/source/tuna-salad.md
@@ -4,13 +4,13 @@
 
 - **4 5oz cans** tuna packed in water, drained
 - **1 cup** mayonnaise
-- **1 rib** celery, finely chopped (about 1/3 cup)
+- **1 rib** celery, finely chopped (about 1⁄3 cup)
 - **2 tbsp.** red onion, minced (about 2 small slices)
 - **2 tbsp.** sweet pickle or dill relish
 - **1 tbsp.** lemon juice
 - **1 clove** garlic, minced
-- **1/2 tsp.** table salt
-- **1/4 tsp.** ground black pepper
+- **1⁄2 tsp.** table salt
+- **1⁄4 tsp.** ground black pepper
 
 ## Instructions