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1. Nyt my recipes how to#
2. Nyt my recipes archive#

NYT Cooking’s cross-town contemporary, Conde Nast-owned publication Bon Appétit, saw its editor Adam Rappaport resign after pay disparities for non-white staff were revealed. These new hires include Yewande Komolafe and Eric Kim as cooking writers, Nikita Richardson and Tanya Sichynsky as senior staff editors, Genevieve Ko as a senior editor and CC Allen as a senior video journalist.Įyes will doubtless be on the publication in light of these new hires, which come at a time when conversations around diversity in food media are at the centre of the table.įollowing the murder of George Floyd and the subsequent protests in the summer of 2020, employers the world over were called to address issues around diversity and inequality within their organizations. The hope is that this will, in turn, improve its ability to produce video content and highlight the new faces it has brought in to rejuvenate it. “In that sense there’s a high overlap with readers from The New York Times, because its readers are curious people, and our readers are curious about food.”Įnsuring that the recipes and cooking-related content produced by NYT Cooking continue to encourage curious cooks into the kitchen has never been more important if the platform is to continue simmering in the success of last year.Įfforts to bolster Cooking’s offerings in the new year include the creation of a brand new test kitchen, the likes of which it hasn’t seen at Cooking for some years. They love to try new ingredients and they love to cook for other people.” “These folks are a segment of the market that we call ’loves to cook.’ They really think of food as a hobby, even a passion.

People who “love to cook” have always been, and will continue to be, the target audience for the platform. Great recipes are of course at the heart of NYT Cooking, as Rottier explains. So we’re really thinking about discovery and how we make it more personal.” “Some days you have just three ingredients and want to make something fast, others you might be looking for a very specific cake recipe, and other days you might want to cook something new and interesting. It depends on the situation, what you’re in the mood for. You might put in a bunch of inputs that say who you are and the system will spit recipes back out at you, but food is so contextual. “It’s something that’s particularly hard in food. Especially if those recipes are great, and you use Google and social correctly,” says Rottier.Īs a result of its success, Rottier emphasises that a key aim for NYT Cooking going forward is to improve the searchability of its recipe archive. “That’s the beauty of the food and recipe industry and the food media in general, is that it’s global, and so growth can happen very quickly.

Nyt my recipes archive#

We quickly realised that we weren’t just relying on The New York Times to drive traffic to us,” says Rottier on the searchable nature of NYT Cooking’s archive – which includes some 20,000 recipes and counting. “We grew very quickly from a user perspective and just the sheer volume of people coming to the site. NYT Cooking’s YouTube channel boasts 300,000 subscribers, its Instagram 2.8 million followers, and the overall product a healthy 600,000 overall subscribers. NYT Cooking now boasts a newsletter that is the second largest in The Times family, after its daily news round up, The Morning. Out of that came the move to digitise the recipes, and create a standalone product.”

Nyt my recipes how to#

“It was around 2013 when the company started thinking about generating subscription growth,” explains general manager and vice-president of NYT Cooking, Amanda Rottier, “as well as how to create a more collaborative partnership between the newsroom, the product and the other departments like engineering, design and product managers.

Yet it wasn’t until 2014 that NYT Cooking was launched as a product in its own right, predicated on the idea that archiving the paper’s abundance of recipes and food-writing for the digital era would create a searchable, online store cupboard for the home cooks of the future.

As many turned to their kitchens for comfort amid Covid-19 lockdown restrictions, NYT Cooking attracted some 113 million users to its various recipes, guides and collections – a 40% increase from 2019.įor almost as long as the paper has existed, The New York Times has played host to its Food section, which has steadily been increasing in popularity since the 1960s and 70s. Ad spend similarly suffered, with The New York Times estimating a 55% ad revenue shortfall.