Many of the recipes on NYT Cooking have been presented in similar fashion. They ask a lot of questions and record the answers: How you do this particular technique and why. Then they cook the recipes, have them tested, make them possible to cook in a home kitchen rather than a professional one. And while we write about our sources in the introduction to each recipe, the byline too often gave the journalist more credit than the person who actually made the food in the first place. We will now credit both the source of the recipe and the journalist who reported on it at the top of the page.

Source: New York Times September 30, 2020 14:26 UTC