There’s a common saying: “Never read the comments.” For anyone who writes online and values their peace of mind, it’s sound advice. Yet, there’s one exception to this rule: recipe websites. When it comes to online recipes with active comment sections, diving into the feedback isn’t just helpful—it’s essential. Skimming through the comments is, in fact, a crucial part of the process when preparing to cook something new.
Why bother? At the most basic level, it helps you avoid bad recipes. If multiple people are warning that a dish doesn’t turn out right, it’s usually best to take their advice and steer clear, saving yourself from wasted ingredients and disappointment. Many websites don’t even acknowledge such critiques, which can be frustrating. But aside from dodging bad outcomes, the true magic lies in the collective knowledge shared in the comment sections. Often, what you’ll find is a version of the recipe that has been improved upon—small tweaks suggested by home cooks that elevate the dish from good to great. It might be an ingredient swap, a slight change in cooking time, or even a method adjustment that makes all the difference.
Print out your recipe
Of course, not every piece of advice is reliable. Figuring out which tips are worth considering requires some cooking intuition, especially when it comes to things like ingredient substitutions or changes to the recipe’s measurements. The key is looking for consensus. When several people suggest the same adjustment, it’s a sign that the change is likely a good one. Even better is when someone tries out another commenter’s tweak and confirms that it works.
My personal approach is to print out the original recipe, then scan the comments for these consensus moments. I jot down the best suggestions right on the printed page, giving me a refined version of the recipe. Take, for example, a recipe for Potatoes au Gratin by the famously minimalist Mark Bittman. In the comments, many people noted the dish was a bit bland, prompting them to add more salt and tuck in some alliums—onions, garlic, or leeks—between the layers of potato. There was some debate about which type of cheese to use, but that’s more a matter of personal taste. Another common suggestion was to use cream instead of half-and-half for a richer result, but commenters also pointed out that the recipe might include too much liquid, or that the cooking time needed tweaking.
Then there are the hidden gems. Occasionally, amidst the sea of suggestions, one comment stands out as a game-changer. Take “Susieqday” who offered this pro tip: heat the cream on the stove first, adding garlic, thyme, and a pinch of nutmeg to infuse it with flavor before pouring it over the potatoes. Susie’s method not only enhances the flavor but likely reduces the liquid, bringing the cooking time closer to perfect. It’s the kind of insight that can take your dish from average to exceptional, and it’s why reading the comments is worth the effort.
Of course, not all commenters are helpful. You’ll encounter a few types of people you might want to avoid: the ones who insist on transforming the dish into something entirely different, those who seem to have an obsession with referring you to Martha Stewart, and the health-conscious zealots who take offense at any indulgence. But if you can sift through these distractions, the payoff is worth it. The comments section offers an opportunity to fine-tune recipes in ways that make them shine, and, once you’ve benefited from this communal wisdom, it’s only fair to give back—by leaving a comment of your own.
