When you really know a recipe, you know little secrets and tricks that aren’t written. Little things like, “I don’t add quite as much water as it calls for” or “It usually takes a few minutes longer to bake than the recipe says.”
None of these are a big deal, and one of the gifts of spending enough time in your kitchen is getting to know more recipes at this level.
Consider the ways that you treat sheet music more like a recipe. The analogy is apt: how many pieces do you conduct and remember little things like, “It works better a half-step down” or “The marked tempo is just slightly too fast” or “The tenors always have trouble at bar 27.”
Having this knowledge – really knowing the recipe – helps you to create meals and performances that shine beyond what’s written on the page.