New York Times Cooks Up Plan to Charge for Vast Recipe Database


The New York Times is turning its cooking website and app into a subscription service, betting readers will pay for the content despite free recipes being widely available online.

Starting Wednesday, NYT Cooking will charge $5 every four weeks, or $65 a year, for access to more than 18,000 recipes from staffers like Melissa Clark and Sam Sifton. The service will rely on a metered model, meaning readers can get some content for free on the web, but everything on a dedicated iPhone app will be reserved for subscribers.

Created in 2014, NYT Cooking has amassed about 10 million monthly readers. Times executives say they’re confident many will pay because the recipes are based on in-depth reporting that can’t be found in a Google search. Sifton, for example, might interview the best Tex-Mex chefs in Texas for an enchilada recipe, according to Amanda Rottier, the product director for NYT Cooking.

The New York Times is turning its cooking website and app into a subscription service, betting readers will pay for the content despite free recipes being widely available online.

Starting Wednesday, NYT Cooking will charge $5 every four weeks, or $65 a year, for access to more than 18,000 recipes from staffers like Melissa Clark and Sam Sifton. The service will rely on a metered model, meaning readers can get some content for free on the web, but everything on a dedicated iPhone app will be reserved for subscribers.

Created in 2014, NYT Cooking has amassed about 10 million monthly readers. Times executives say they’re confident many will pay because the recipes are based on in-depth reporting that can’t be found in a Google search. Sifton, for example, might interview the best Tex-Mex chefs in Texas for an enchilada recipe, according to Amanda Rottier, the product director for NYT Cooking.

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