Can I serve this dish half‐baked? Approaches to publishing some less than perfect research

Think of a journal as a restaurant. The editor is the chef, determining which dishes are suitable for the menu, which in this case is the table of contents. The chef (with input from sous-chefs, in this case the associate editors and reviewers) will taste, look at, and make a judgment on dishes created by staff, requesting further work on some, seeing untapped potential in others, and relegating still others to the compost heap. RINAH is always...