NYT Cooking associate recipe editor Margaux Laskey recently appeared on New York Public Radio’s Weekends On 1 to discuss the evolution of modern home cooking and the selection process behind the publication’s daily recipe coverage.
Inside the NYT Cooking Recipe Selection Process
According to Laskey on Weekends On 1, the New York Times food vertical evaluates hundreds of dishes to curate a daily lineup that balances approachable weeknight meals with ambitious culinary projects. The digital desk relies on rigorous testing protocols managed by professional recipe developers before any dish reaches subscribers. Each recipe undergoes multiple rounds of home-kitchen testing to ensure consistent results across varying oven types, cookware materials, and skill levels.
Digital Media Strategies in Modern Food Publishing
The conversation on public radio highlighted how legacy print publications adapt their culinary coverage for mobile apps and social media audiences. Editorial teams track search algorithms and user engagement metrics to determine which flavor profiles and seasonal ingredients resonate with digital subscribers. Unlike traditional cookbook publishing, digital recipe platforms update cooking instructions dynamically based on reader feedback and comments left directly on the site.
Frequently Asked Questions
Who is Margaux Laskey?
Margaux Laskey is an associate editor of recipes at NYT Cooking, where she helps curate and edit culinary content for the publication’s digital platforms.
What is NYT Cooking?
NYT Cooking is a digital recipe subscription service and cooking platform operated by The New York Times, offering thousands of tested recipes, cooking guides, and instructional videos.
Where was the interview broadcast?
The interview was broadcast on the public radio program Weekends On 1, discussing contemporary food trends and recipe development practices.