NYT Cooking (The Daily)
by Sam Sifton & Team
The world's most trusted recipes. NYT Cooking delivers daily inspiration from the New York Times' massive database of over 20,000 professionally tested recipes.
About NYT Cooking (The Daily)
NYT Cooking is the 'digital library' of the food world. Its daily newsletter is famous for its conversational, often poetic tone—helping readers solve the 'dinner puzzle' with recipes that are bulletproof and stylish. It celebrates food as a form of cultural connection and has one of the most useful cooking apps in existence.
What Makes This Newsletter Unique
The Database. They own the archives of the world's most influential food writers from the last 50 years, ensuring that if you're looking for the 'definitive' version of a dish, it's here.
Who Should Subscribe?
Every serious home cook who values reliability and clear, expert instruction.
Content Format
A personal daily email (usually from Sam Sifton) with 3-5 featured recipes and cultural links.
Pricing & Subscription Options
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- Daily emails
- Unsubscribe anytime
Free daily email + Subscription for full recipe access
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Our Take: Pros & Cons
Pros
- Unmatched archive of high-quality recipes
- Exceptional app for organizing and 'shopping' recipes
- Top-tier culinary writing and storytelling
Cons
- Requires a separate paid subscription for full access
- Can be very US-centric (specifically NYC)
Frequently Asked Questions
Is it included in the NYT News subscription?
Usually no, it is often sold as a separate standalone subscription or as part of the 'All Access' bundle.
How often is NYT Cooking (The Daily) published?
NYT Cooking (The Daily) is published daily.
Who writes NYT Cooking (The Daily)?
NYT Cooking (The Daily) is written by Sam Sifton & Team. Sam Sifton is the founding editor of NYT Cooking and a former food critic for The New York Times.
About the Author: Sam Sifton & Team
Sam Sifton & Team
Sam Sifton is the founding editor of NYT Cooking and a former food critic for The New York Times. His team includes legendary writers like Melissa Clark and Eric Kim.
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