8 ms·

A well annotated cookbook like the article describes is truly an heirloom item, like a well seasoned griswold pan. Moreso now, as good recipes in general are b

A well annotated cookbook like the article describes is truly an heirloom item, like a well seasoned griswold pan. Moreso now, as good recipes in general are becoming harder to find via conventional internet searches. Most google results now are garbage clickbait sites with plagiarized recipes, just 'adjusted' enough to claim it's different than the original publication. The results of these adjustments vary from slightly worse to maybe the dog will eat it. I now only trust new recipes from a few 'legacy' sites, (e.g. Serious Eats and classic culinary magazines,) but these resources are endangered. Classic print magazines are especially vulnerable to predation by vulture capital. What a catch 22 for young people trying to learn to cook now... without prior experience it's hard to spot a broken recipe, but gaining experience requires using unbroken recipes. It break my heart how many novice cooks will be discouraged when they try broken clickbait garbage and think the failed result is their fault. Never mind the cost of food as a penalty of failure... (Edit: formatting)

batch12 2y ago
Those are what my recipes look like. I keep them in a binder and edit them as I cook them again and again. The chocolate cookie recipe looks like it was written by a crazy person with dated notes going back 4 or so years. I have an idea for a cooking/recipe sharing website, but I never find the time to make it..
- terrabitz 2y ago
  I like having my recipes in digital format, but the lack of notes, annotations, and editing history is a big weakness in most of them. I would love one that offered a git-like interface for recipes: it could track the "diff" of a recipe as you tweak it, and you could "commit" each variation along with notes about the outcome.
  - SoftTalker 2y ago
    Why not just put your recipies in a text editor and then use git?
    - morkalork 2y ago
      A generational git repo of family knowledge is a fun idea to think about. >Hey grandpa, can you show me the family brisket recipe? >Sure grandson. But first, let me tell you what git is.
      - pessimizer 2y ago
        Throw pandoc into the workflow, and have a new edition printed every year or three at your local print shop.
    - downut 2y ago
      In the editor, make sure to M-x org-mode. Lots of dated annotations, and a lot of results, in my many recipe files.
    - terrabitz 2y ago
      Honestly, not a bad idea. I'd just have to deal with figuring out a good, standardized text-based format. I already use a git-backed Obsidian markdown knowledge base for most of my notes, so it would make a lot of sense to incorporate recipes too. I think my current recipes app stores entries in the Recipe JSON Schema format[1]. This format is also useful since many websites will offer recipes in that schema. If I could make a conversion layer that transformed between a markdown version and the JSON recipe schema, that would probably be all I need. * [1] https://schema.org/Recipe https://schema.org/Recipe
      - SoftTalker 2y ago
        > I'd just have to deal with figuring out a good, standardized text-based format Why? Recipes are for humans to read, and we're good at accomodating a wide variety of formats as long as they are reasonably sane.
      - daotoad 2y ago
        I've looked at a few and I haven't loved any of them. They all have some kind of shortcoming that makes them not usable. For example, the schema.org schema puts quantities, units, and ingredients in a single field. Fail, IMO. Other issues include things like not being able to group ingredients or procedures. I don't have my notes on what I thought of each of the ones I've reviewed handy, but here are some I've looked at: - https://cooklang.org/ https://cooklang.org/ - http://www.formatdata.com/recipeml/ http://www.formatdata.com/recipeml/ - https://recipemd.org/index.html https://recipemd.org/index.html EDIT - for clarity, added examples of standards
  - toast0 2y ago
    I'm not much of a cooker, but I helped my spouse organize her recipes into a little site. The backend is just a SMB file share with one text file per recipe. And there's a perl script that looks for changes, generates the HTML, and pushes it out to the web, so it's easy to reference on the go, maybe while at the grocery store or something. The perl script needs to do a bit of magic around character set detection, because windows likes to do dumb things, but otherwise, it's pretty straight forward, other than kqueue is a bit arduious for watching a whole directory tree (I think Linux has a better api for that, but it's doable in kqueue). No diff tracking, but you can put notes in as you like, it's just text. You could use git as others suggested too. It's just text, git is good for changes in text files.
  - batch12 2y ago
    That's what the idea was. Something you could diff and fork (heh) other recipes using git.
  - TheCondor 2y ago
    I started transcribing them. I’ve been using typst, could probably change back to latex or context or something if needed. I have a git repo, organized in to several sections. I found a template and hacked it to my liking, including a section for comments and remarks and then organized the sections in to chapters. Took an hour or so to kind of get the framework in to place. We do family meals regularly (eat with your kids, it’s a good thing) and I record the ones they like, add notes as we change them. It’s sort of a secret project, I plan on giving it to my kids as a wedding gift or something. Only about 30 in it so far but I add one or two a month, I try to capture some pictures to go with it.
- inanutshellus 2y ago
  Tangent on representing recipes - Always loved the "Cooking for Engineers" guy's recipe notation (scroll down to just above the comments), they're so clever and concise: https://www.cookingforengineers.com/recipe/168/Pecan-Coffee-Cake https://www.cookingforengineers.com/recipe/168/Pecan-Coffee-...
  - daveguy 2y ago
    That is an absolutely brilliant way to visualize recipes.
  - rout39574 2y ago
    Wow! Fantastic!
  - ValentinA23 2y ago
    I'm building something to automate this. Copy paste recipe text/url -> get flowgraph. Edit: thought the link was about this: https://fluidvisual.com/flowchartrecipes/ https://fluidvisual.com/flowchartrecipes/ Edit 2: "Chapter 2 Resource theories: Monoidal preorders and enrichment", in particular page 2 https://ocw.mit.edu/courses/18-s097-applied-category-theory-january-iap-2019/774c718ff02c6f49e1862440571ea78d_18-s097iap19ch2.pdf https://ocw.mit.edu/courses/18-s097-applied-category-theory-... Edit 3: one problem the representation used on www.cookingforengineers.com has is that it can only represent recipes whose structure is that of a tree: every step can have multiple direct ancestors but leads to only one descendant. Not all steps of all recipes have this "convergence" property. See the lemon meringue pie example in the link above, where yolk and whites are processed separately (filling and meringnue respectively) before being merged in the last step (covering the pie with meringue)
    - inanutshellus 2y ago
      I'd like to see what you make! I see the value in the flow chart, especially the pie you linked. Regarding the CfE multiple descendants problem, it's not really a problem. +-----+----------+-------+---... + Egg | separate | White | etc.. + | |-------+---... + | | Yolk | etc.. +-----+----------+-------+---... or you'd just start with "1 egg yolk" and "1 egg white" for your recipe. Or you'd say "See meringue below" or... some other answer that you like. Whatever, we're humans, we roll with it. If the recipe somehow gets too complicated, you make two separate tables, like they did for the recipe above.
- Mistletoe 2y ago
  Can you share your chocolate cookie recipe?
nerdjon 2y ago
Unless I am looking for something very specific from a specific country, I found I have to avoid online recipes now. I rarely have good results and it feels like they were done once and then "we make this recipe all the time" or some crap like that. I even went on a buying spree for cookbooks and it seems like much of what comes out today is just crap. Either the recipes are clearly untested or they are some gimmick like "5 recipe meals" that for some reason just decides that 1 or 2 ingredients are not counted towards that 5. Honesly the best purchase I have made in a long time was finally just getting Julia Child's books. They may not be flashy with a ton of pictures, and you can for sure get a bit of information overload going through them. But every time I have made something from that book it either came out perfect or I made a clear mistake like burning something or something like that, that a cookbook won't fix.
- BenFranklin100 2y ago
  Once you learn to cook properly from cookbooks, online recipes become useful again. You will instinctively know which recipes are good and which ones to avoid; further, you”ll know how to modify a so-so online recipe into something passable. BTW, get Hazan’s book, “Essentials of Classic Italian Cooking”. Much like Julia Child’s book, but for Italian cuisine.
  - downut 2y ago
    YES! This is the way. And to these, which I have too, add Fucshia Dunlop for Chinese, Debora Madison for general vegetarian, Maya Kaimal for truly exquisite Southern Indian, and pre-1980 Joy of Cooking for general wisdom (I have 3 copies). I've got another 100 or so that I dip into from time to time. Often I like to see a second opinion, or even a third. Absorb a healthy chunk of these and now you're prepared, as my parent commenters point out, to attack the internet. A lot of garbage recipes out there.
    - webmaven 2y ago
      I remember getting a copy of the Joy of Cooking a couple of decades ago specifically for the peanut butter cookie recipe (a childhood favorite), and was SO disappointed in the results that I eventually tracked down a 1975 copy to compare. The specifics elude me at the moment, but IIRC, the majo recipe differences came down to about twice as much peanut butter in the 1975 version, and twice as much flour in the new one. Like, the results aren't even close to being comparable. The new recipe produces something you might call "peanut butter flavored shortbread", I guess.
ValentinA23 2y ago
>just 'adjusted' enough to claim it's different than the original publication. Is this really a problem ? Last time I checked recipes are not subject to copyright laws in most countries although the text of the recipe is. It's pretty important since I'm building a recipe text to recipe flowgraph converter (using LLMs, of course).
- 0xEF 2y ago
  Yes, it's a problem when the recipe was adjust just enough to be different from the source, but the person who adjusted and publish it never actually tested the recipe, resulting in readers making garbage, then correcting it in the comments. I think that's what the person who originally replied was getting at. The people who do that aren't interested in adding to the craft, just generating content.
terribleperson 2y ago
Serious Eats itself has kind of gone to shit, its heyday well past. In the past several years while updating the site they've removed a number of recipes and redirected links to inadequate replacements. Thankfully, it's on the wayback machine and I also have physical copies of Bravetart and The Food Lab.
- bigstrat2003 2y ago
  Serious Eats can still be good, but I basically don't trust anything that wasn't written by Kenji or Daniel Gritzer.
ReptileMan 2y ago
I disagree here - we are living in a golden age. Modernist series of books does amazing job in breaking down cooking to technique and they are good with classical cooking too. And easy to pirate. youtube is also full with high quality content. Looking right now in por umm incognito mode on chrome for croissant recipe - from the first 20 recipes - 10 are with viral headlines so not worth watching, but the other 10 seem pretty solid.
0xEF 2y ago
Adding to your points of dwindling recipe sources and web sites clearly designed to gather clicks instead of deliver good content, LLM-generated recipes are also a problem...and a deceptive one at that. My son, a professional chef, tried an experiment, using a few different LLMs to generate recipes that looked very legit, even to his eyes, until he tried to make them. They were all edible, but not enjoyable. It became immediately apparent to us how easily someone could generate a food blog site using these half-baked recipes and make money. I worry now that this has bled into cookbook publishing, the way that a few foraging books written by LLMs have snuck past whatever meager checks and balances exist in the online publishing industry. https://www.vox.com/24141648/ai-ebook-grift-mushroom-foraging-mycological-society https://www.vox.com/24141648/ai-ebook-grift-mushroom-foragin...
MezzoDelCammin 2y ago
OK, how about sharing some cooking resources worth looking into (this is more for future searches)? Here's mine: 1. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Not strictly a cooking book in the sense of recipes, but the most exhaustive encyclopedia / intro into the science and mechanics of cooking 2. Modernist Cuisine: The Art and Science of Cooking. The previous, but written with a "more is more" approach and an extra focus on modern techniques. More details, more pictures, (much) more volume and much pricier. 3. Serious eats Food Lab - Probably the best resource on "why/how" a given recipe / technique works that's accessible for free on the internet. I think the main author of this (J. Kenji Lopez-Alt) is also co-author of one part of the Modernist Cuisine. 4. Good Eats by Alton Brown. This used to be a TV show running for well over a decade. Alton Brown usually tries to do one recipe / technique / ingredient per episode and explain as much as he can in 30min or so. The first episodes / seasons are a bit dated (I think he goes over some of the older stuff in his later seasons), but overall probably the best TV show on cooking I ever saw. 5. America's Test Kitchen - a youtube channel. This is a bit of a mixed bag, but when it comes to a channel that I'd recomend to a beginner, I'd probably start with this. Second would probably be someone like some of the Adam Ragusea older episodes (I think he lately went into body buliding a bit too much), or some of the older stuff from "@FrenchGuyCooking" (I got to him through a video done by @ThisOldTony). 6. For recipes : personally I go for David Lebovitz. Old SF cook who moved to Paris some decades ago and at some point used to publish a lot of recipes on his website (though I have the impression he lately pivoted into more of restaurants reviews / social media, the archive is still good).
- x0x0 2y ago
  Kenji has an excellent youtube channel that I think should be the starting point for people who want to learn to cook. There's nothing like video to see what it's supposed to look like during the process. Also funny dad jokes. https://www.youtube.com/@JKenjiLopezAlt/videos https://www.youtube.com/@JKenjiLopezAlt/videos
- arantius 2y ago
  > 5. America's Test Kitchen - a youtube channel. FWIW It's a TV show (slash media franchise; see: https://www.americastestkitchen.com/ https://www.americastestkitchen.com/ ) that happens to have a YT channel. I primarily know it from PBS.
taeric 2y ago
This surprises me, to be honest. The recipes you see in folklore books for stuff like cookies/cakes and such are almost universally superseded by the recipe that is on the package of the main ingredient that you can buy at the store. Good recipes for any meat dish are similarly available; though there the biggest advance is in safe supplies of clean ingredients and much better home ovens than have ever been available in the past. As far as books go, I still have fun with Bittman's main books. Few things I can't find in them. You can also explore any of the classics that are referenced easily enough. Though, you are probably best trying to attend a local cooking school for lessons. Don't go for anything too fancy, just standard lessons should be fine. What sort of recipes are you unable to find?

batch12 2y ago

Those are what my recipes look like. I keep them in a binder and edit them as I cook them again and again. The chocolate cookie recipe looks like it was written by a crazy person with dated notes going back 4 or so years. I have an idea for a cooking/recipe sharing website, but I never find the time to make it..

terrabitz 2y ago
I like having my recipes in digital format, but the lack of notes, annotations, and editing history is a big weakness in most of them. I would love one that offered a git-like interface for recipes: it could track the "diff" of a recipe as you tweak it, and you could "commit" each variation along with notes about the outcome.
- SoftTalker 2y ago
  Why not just put your recipies in a text editor and then use git?
  - morkalork 2y ago
    A generational git repo of family knowledge is a fun idea to think about. >Hey grandpa, can you show me the family brisket recipe? >Sure grandson. But first, let me tell you what git is.
    - pessimizer 2y ago
      Throw pandoc into the workflow, and have a new edition printed every year or three at your local print shop.
  - downut 2y ago
    In the editor, make sure to M-x org-mode. Lots of dated annotations, and a lot of results, in my many recipe files.
  - terrabitz 2y ago
    Honestly, not a bad idea. I'd just have to deal with figuring out a good, standardized text-based format. I already use a git-backed Obsidian markdown knowledge base for most of my notes, so it would make a lot of sense to incorporate recipes too. I think my current recipes app stores entries in the Recipe JSON Schema format[1]. This format is also useful since many websites will offer recipes in that schema. If I could make a conversion layer that transformed between a markdown version and the JSON recipe schema, that would probably be all I need. * [1] https://schema.org/Recipe https://schema.org/Recipe
    - SoftTalker 2y ago
      > I'd just have to deal with figuring out a good, standardized text-based format Why? Recipes are for humans to read, and we're good at accomodating a wide variety of formats as long as they are reasonably sane.
    - daotoad 2y ago
      I've looked at a few and I haven't loved any of them. They all have some kind of shortcoming that makes them not usable. For example, the schema.org schema puts quantities, units, and ingredients in a single field. Fail, IMO. Other issues include things like not being able to group ingredients or procedures. I don't have my notes on what I thought of each of the ones I've reviewed handy, but here are some I've looked at: - https://cooklang.org/ https://cooklang.org/ - http://www.formatdata.com/recipeml/ http://www.formatdata.com/recipeml/ - https://recipemd.org/index.html https://recipemd.org/index.html EDIT - for clarity, added examples of standards
- toast0 2y ago
  I'm not much of a cooker, but I helped my spouse organize her recipes into a little site. The backend is just a SMB file share with one text file per recipe. And there's a perl script that looks for changes, generates the HTML, and pushes it out to the web, so it's easy to reference on the go, maybe while at the grocery store or something. The perl script needs to do a bit of magic around character set detection, because windows likes to do dumb things, but otherwise, it's pretty straight forward, other than kqueue is a bit arduious for watching a whole directory tree (I think Linux has a better api for that, but it's doable in kqueue). No diff tracking, but you can put notes in as you like, it's just text. You could use git as others suggested too. It's just text, git is good for changes in text files.
- batch12 2y ago
  That's what the idea was. Something you could diff and fork (heh) other recipes using git.
- TheCondor 2y ago
  I started transcribing them. I’ve been using typst, could probably change back to latex or context or something if needed. I have a git repo, organized in to several sections. I found a template and hacked it to my liking, including a section for comments and remarks and then organized the sections in to chapters. Took an hour or so to kind of get the framework in to place. We do family meals regularly (eat with your kids, it’s a good thing) and I record the ones they like, add notes as we change them. It’s sort of a secret project, I plan on giving it to my kids as a wedding gift or something. Only about 30 in it so far but I add one or two a month, I try to capture some pictures to go with it.
inanutshellus 2y ago
Tangent on representing recipes - Always loved the "Cooking for Engineers" guy's recipe notation (scroll down to just above the comments), they're so clever and concise: https://www.cookingforengineers.com/recipe/168/Pecan-Coffee-Cake https://www.cookingforengineers.com/recipe/168/Pecan-Coffee-...
- daveguy 2y ago
  That is an absolutely brilliant way to visualize recipes.
- rout39574 2y ago
  Wow! Fantastic!
- ValentinA23 2y ago
  I'm building something to automate this. Copy paste recipe text/url -> get flowgraph. Edit: thought the link was about this: https://fluidvisual.com/flowchartrecipes/ https://fluidvisual.com/flowchartrecipes/ Edit 2: "Chapter 2 Resource theories: Monoidal preorders and enrichment", in particular page 2 https://ocw.mit.edu/courses/18-s097-applied-category-theory-january-iap-2019/774c718ff02c6f49e1862440571ea78d_18-s097iap19ch2.pdf https://ocw.mit.edu/courses/18-s097-applied-category-theory-... Edit 3: one problem the representation used on www.cookingforengineers.com has is that it can only represent recipes whose structure is that of a tree: every step can have multiple direct ancestors but leads to only one descendant. Not all steps of all recipes have this "convergence" property. See the lemon meringue pie example in the link above, where yolk and whites are processed separately (filling and meringnue respectively) before being merged in the last step (covering the pie with meringue)
  - inanutshellus 2y ago
    I'd like to see what you make! I see the value in the flow chart, especially the pie you linked. Regarding the CfE multiple descendants problem, it's not really a problem. +-----+----------+-------+---... + Egg | separate | White | etc.. + | |-------+---... + | | Yolk | etc.. +-----+----------+-------+---... or you'd just start with "1 egg yolk" and "1 egg white" for your recipe. Or you'd say "See meringue below" or... some other answer that you like. Whatever, we're humans, we roll with it. If the recipe somehow gets too complicated, you make two separate tables, like they did for the recipe above.
Mistletoe 2y ago
Can you share your chocolate cookie recipe?

nerdjon 2y ago

Unless I am looking for something very specific from a specific country, I found I have to avoid online recipes now. I rarely have good results and it feels like they were done once and then "we make this recipe all the time" or some crap like that. I even went on a buying spree for cookbooks and it seems like much of what comes out today is just crap. Either the recipes are clearly untested or they are some gimmick like "5 recipe meals" that for some reason just decides that 1 or 2 ingredients are not counted towards that 5. Honesly the best purchase I have made in a long time was finally just getting Julia Child's books. They may not be flashy with a ton of pictures, and you can for sure get a bit of information overload going through them. But every time I have made something from that book it either came out perfect or I made a clear mistake like burning something or something like that, that a cookbook won't fix.

BenFranklin100 2y ago
Once you learn to cook properly from cookbooks, online recipes become useful again. You will instinctively know which recipes are good and which ones to avoid; further, you”ll know how to modify a so-so online recipe into something passable. BTW, get Hazan’s book, “Essentials of Classic Italian Cooking”. Much like Julia Child’s book, but for Italian cuisine.
- downut 2y ago
  YES! This is the way. And to these, which I have too, add Fucshia Dunlop for Chinese, Debora Madison for general vegetarian, Maya Kaimal for truly exquisite Southern Indian, and pre-1980 Joy of Cooking for general wisdom (I have 3 copies). I've got another 100 or so that I dip into from time to time. Often I like to see a second opinion, or even a third. Absorb a healthy chunk of these and now you're prepared, as my parent commenters point out, to attack the internet. A lot of garbage recipes out there.
  - webmaven 2y ago
    I remember getting a copy of the Joy of Cooking a couple of decades ago specifically for the peanut butter cookie recipe (a childhood favorite), and was SO disappointed in the results that I eventually tracked down a 1975 copy to compare. The specifics elude me at the moment, but IIRC, the majo recipe differences came down to about twice as much peanut butter in the 1975 version, and twice as much flour in the new one. Like, the results aren't even close to being comparable. The new recipe produces something you might call "peanut butter flavored shortbread", I guess.

ValentinA23 2y ago

>just 'adjusted' enough to claim it's different than the original publication. Is this really a problem ? Last time I checked recipes are not subject to copyright laws in most countries although the text of the recipe is. It's pretty important since I'm building a recipe text to recipe flowgraph converter (using LLMs, of course).

0xEF 2y ago
Yes, it's a problem when the recipe was adjust just enough to be different from the source, but the person who adjusted and publish it never actually tested the recipe, resulting in readers making garbage, then correcting it in the comments. I think that's what the person who originally replied was getting at. The people who do that aren't interested in adding to the craft, just generating content.

terribleperson 2y ago

Serious Eats itself has kind of gone to shit, its heyday well past. In the past several years while updating the site they've removed a number of recipes and redirected links to inadequate replacements. Thankfully, it's on the wayback machine and I also have physical copies of Bravetart and The Food Lab.

bigstrat2003 2y ago
Serious Eats can still be good, but I basically don't trust anything that wasn't written by Kenji or Daniel Gritzer.

ReptileMan 2y ago

I disagree here - we are living in a golden age. Modernist series of books does amazing job in breaking down cooking to technique and they are good with classical cooking too. And easy to pirate. youtube is also full with high quality content. Looking right now in por umm incognito mode on chrome for croissant recipe - from the first 20 recipes - 10 are with viral headlines so not worth watching, but the other 10 seem pretty solid.

0xEF 2y ago

Adding to your points of dwindling recipe sources and web sites clearly designed to gather clicks instead of deliver good content, LLM-generated recipes are also a problem...and a deceptive one at that. My son, a professional chef, tried an experiment, using a few different LLMs to generate recipes that looked very legit, even to his eyes, until he tried to make them. They were all edible, but not enjoyable. It became immediately apparent to us how easily someone could generate a food blog site using these half-baked recipes and make money. I worry now that this has bled into cookbook publishing, the way that a few foraging books written by LLMs have snuck past whatever meager checks and balances exist in the online publishing industry. https://www.vox.com/24141648/ai-ebook-grift-mushroom-foraging-mycological-society https://www.vox.com/24141648/ai-ebook-grift-mushroom-foragin...

MezzoDelCammin 2y ago

OK, how about sharing some cooking resources worth looking into (this is more for future searches)? Here's mine: 1. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Not strictly a cooking book in the sense of recipes, but the most exhaustive encyclopedia / intro into the science and mechanics of cooking 2. Modernist Cuisine: The Art and Science of Cooking. The previous, but written with a "more is more" approach and an extra focus on modern techniques. More details, more pictures, (much) more volume and much pricier. 3. Serious eats Food Lab - Probably the best resource on "why/how" a given recipe / technique works that's accessible for free on the internet. I think the main author of this (J. Kenji Lopez-Alt) is also co-author of one part of the Modernist Cuisine. 4. Good Eats by Alton Brown. This used to be a TV show running for well over a decade. Alton Brown usually tries to do one recipe / technique / ingredient per episode and explain as much as he can in 30min or so. The first episodes / seasons are a bit dated (I think he goes over some of the older stuff in his later seasons), but overall probably the best TV show on cooking I ever saw. 5. America's Test Kitchen - a youtube channel. This is a bit of a mixed bag, but when it comes to a channel that I'd recomend to a beginner, I'd probably start with this. Second would probably be someone like some of the Adam Ragusea older episodes (I think he lately went into body buliding a bit too much), or some of the older stuff from "@FrenchGuyCooking" (I got to him through a video done by @ThisOldTony). 6. For recipes : personally I go for David Lebovitz. Old SF cook who moved to Paris some decades ago and at some point used to publish a lot of recipes on his website (though I have the impression he lately pivoted into more of restaurants reviews / social media, the archive is still good).

x0x0 2y ago
Kenji has an excellent youtube channel that I think should be the starting point for people who want to learn to cook. There's nothing like video to see what it's supposed to look like during the process. Also funny dad jokes. https://www.youtube.com/@JKenjiLopezAlt/videos https://www.youtube.com/@JKenjiLopezAlt/videos
arantius 2y ago
> 5. America's Test Kitchen - a youtube channel. FWIW It's a TV show (slash media franchise; see: https://www.americastestkitchen.com/ https://www.americastestkitchen.com/ ) that happens to have a YT channel. I primarily know it from PBS.

taeric 2y ago

This surprises me, to be honest. The recipes you see in folklore books for stuff like cookies/cakes and such are almost universally superseded by the recipe that is on the package of the main ingredient that you can buy at the store. Good recipes for any meat dish are similarly available; though there the biggest advance is in safe supplies of clean ingredients and much better home ovens than have ever been available in the past. As far as books go, I still have fun with Bittman's main books. Few things I can't find in them. You can also explore any of the classics that are referenced easily enough. Though, you are probably best trying to attend a local cooking school for lessons. Don't go for anything too fancy, just standard lessons should be fine. What sort of recipes are you unable to find?