My most valued part of a recipe? The comments
Why the comment section might be the most useful part of any recipe
At a recent Substack food writers’ retreat, I was talking with my friend Rebecca Blackwell about the worst comment she had ever received on one of her recipes. Without hesitation, she recalled a reviewer who made her delicious looking chocolate chip cookies from her blog Of Batter and Dough. They somehow managed to burn them and then felt compelled to air their grievances with this comment:
“Rebecca is a liar and cannot cook.”
Thankfully, Rebecca took it in stride and even had a welcome mat made with those exact words, the ultimate reminder that humor is often the best way to shake off negative remarks and misplaced blame.
While this type of commentary is unproductive and unhelpful (more on that shortly), the conversation got me thinking about how much I do value reading and sharing recipe feedback.
I’ve tested recipes professionally for many years, so it’s become second nature for me to share my thoughts after making something—what worked, what didn’t, and how it ultimately tasted.
But recipe commentary is incredibly valuable beyond my test kitchen world. It acts as a kind of collective knowledge base, benefiting both the recipe creator and other home cooks who try the recipe. Ratings, reviews, and reader feedback often reveal helpful insights, including successful substitutions, common challenges faced, and tips for getting the best results.
If a recipe doesn’t already have hundreds of consistent five-star reviews, I always read the comments. They often confirm the reliability of the recipe and the quality of the results, while also allowing me to anticipate any potential issues and adjust my approach for the best possible outcome. I also like to leave comments to optimize the experience for others.
Today, I’m sharing why recipe commentary is such a powerful tool; not only for improving your own cooking results, but also for helping others through the feedback you leave behind. While I’m mainly referring to online recipes, there are now platforms like CookShelf where you can rate and review recipes from cookbooks.
(Note: I’ve included real reviews from online sources, but I’ve omitted identifying details and do not cite specific sources to protect privacy. I originally tried to include screenshots, but they weren’t mobile-friendly, so the text has been placed in callout blocks. All content is reproduced exactly as written.)
Before making a recipe, scroll down
Here are a few reasons to check a recipe’s comments before you start cooking:
You get practical advice and suggestions from people who have actually tested recipes in the “real world.”
Without the convenience of a test kitchen, and with differences in tools and skill levels, results can vary widely. That’s why it’s helpful to hear from everyday home cooks about how recipes turned out in their kitchens and what did or did not work.
Additionally, some people, myself included, like to tweak steps mid-process to make things easier, more efficient, or more reliable, even if it means straying from the recipe as written. Seeing how others have adapted recipes can help you achieve better results.
While baking a variety of holiday cookie recipes last December, I realized that a few small changes along the way made a big difference in the final results. I kept notes (such as using a large bowl instead of the suggested medium one to avoid a mess), and included them in my holiday cookie write-up in case they might benefit anyone else trying the recipes.
“Agree with others, reduce the salt, especially if you’re not using Diamond Crystal kosher salt. I use about 1/2 tsp of Morton’s kosher salt, so use even less if you’re using table salt.”
[Probably a good idea to dial back on the salt in this recipe]
You’ll often find suggested substitutions, swaps, and other creative variations that work.
I often think of recipes (including my own) as guides rather than gospel, so I appreciate when people take the initiative to make small adjustments to suit their tastes, dietary needs, or what they have on hand. And when I read this kind of feedback in other recipes, it gives me (and hopefully you) the inspiration and confidence to do the same.
Not all recipes include substitution options. And in some cases, suggestions may be listed without being tested. I try my best to both test and include them when I can, but it’s not always possible to cover every need. That’s where recipe commentary becomes especially helpful. You can often find comments from people with food intolerances or dietary preferences sharing how they adapted a recipe to be gluten-free or vegan or keto-friendly, and how the dish turned out.
If substitutions aren’t noted in a recipe, you’ll also frequently find questions in the comments about them, along with the recipe author’s responses on how they would adjust the recipe or why a particular substitution might not work.
It’s also relatively common to see practical ingredient swaps based on what someone had on hand when making a recipe. For example, if I don’t have leeks, it’s reassuring to know that someone successfully used shallots or onions instead.
Other times, comments highlight inspiring ways people creatively adapt recipes, whether by changing the flavor or texture in a way that resonates with them or by experimenting with the cooking process. For example, “This worked well with an immersion blender too,” or “I’m not great at tolerating spicy foods, so I left out the cayenne pepper and it was still delicious.”
“Made this dairy and gluten-free by using Country Crock plant-based heavy cream and Violife mozzarella in place of the gruyere, a gluten-free pie crust and added some spinach to the mix. It was still fantastic even with the changes!”
[Sharing a successful dairy- and gluten-free recipe variation]
“Can we use crème fraîche instead of heavy cream? If so, would it be the same amount as the heavy cream, or a little less? It’s very easy to make my own with just heavy cream and buttermilk in a jar. I wish it was sold here as easily as it is in France. Thank you!
Response: “Hi Noel, I’ve never tried the quiche with crème fraîche, but I think it should work. I’d love to know how it turns out if you try it!”
[A useful exchange between reader & writer on potential substitutions]
“Very good and simple dish, pure comfort food. I used thawed Trader Joe's frozen roasted corn, which works really well and has a bit more flavor than regular canned/frozen corn. Next time I think I will slice some cherry tomatoes and put them on top of the gnocchi mixture before adding the cheese.”
[Some nice suggested variations]
Comments can provide clarification on confusing or missing steps.
As much as recipe developers try to ensure recipes are clear and easy to follow, details inevitably slip through the cracks, whether it’s a typo, a missing step, or wording that isn’t quite clear.
When a reader points out an issue, many recipe authors acknowledge it in the comments and later update the recipe. I’ve also seen other reviewers jump in if the author isn’t actively monitoring them.
Either way, it’s reassuring to be alerted to potential corrections so I can adjust accordingly.
“I think you’re missing [a step] to add the flour? I didn’t notice that until after I added the yogurt, so hopefully I’m not supposed to be alternating.”
[This was promptly answered by the recipe creator, and the recipe was updated accordingly.]
The bottom line: reading recipe comments is a valuable way to gauge a recipe’s overall reliability, how it might taste, and whether it’s worth making.
Why it’s good to share your thoughts after making a recipe
It’s just as helpful to review a recipe and share any useful tips or suggestions after you make it.
You’re helping others avoid similar mistakes and achieve better results.
When developing a recipe, it’s impossible for creators to account for every possible scenario or situation, so it’s especially helpful when you share your experiences, including any watch-outs. For example: “If you use a hand mixer instead of a stand mixer, it may take a bit more time and effort for the batter to come together.” Or, “If your oven runs hot like mine, check it a few minutes early and tent it with foil if it’s browning too quickly.”
You’re sharing valuable information with the recipe developer.
I always like to know how people feel about my recipes and whether they’ve had success or run into any issues. Constructive feedback offers useful insights for improving recipes. On the other hand, positive feedback helps me understand what’s resonating, what people enjoy, and what they want more of, which in turn guides future recipe development.
You’re sharing successful adaptations from your own experience.
As mentioned earlier, recipe developers can’t always test every substitution or variation, so if you’ve tried something a certain way and had success with it, it’s totally worth sharing with others.
Just a couple of final things to keep in mind when leaving feedback on recipes:
Be constructive, detailed, and specific. “I found the dish a bit salty and would cut back on the salt by about 1/4 tsp next time.” is much more helpful than simply saying “I didn’t really like it.” The latter doesn’t give the recipe developer anything actionable to work with or help future readers understand what went wrong.
Comments don’t always have to be critical. I like to know which recipes are going to knock my socks off just as much as what went wrong. If you really enjoyed a dish, let other home cooks know so they can have the same experience if they make it. I know every recipe developer loves hearing this too—it often makes our day!
“This was hands down the best Quiche Lorraine I’ve ever made! I appreciated the detailed step-by-step instructions, and closely followed them. When it gets towards the end of the baking time with quiches, I pull out the shelf and inspect them every few minutes. I like to leave the center just a very little jiggly, as they tend to continue firming up even after taking them out of the oven. I’d ever only used regular Swiss cheese. Using the AOS (purchased at my local Walmart) Gruyere put it over the top. Oh, I also thought I had shallots but they’d all dried up. I substituted about half as much of very finely chopped and sauteed Vidalia onion instead. My guest and I thoroughly enjoyed this, both of us had seconds. This is definitely my go-to Quiche Lorraine recipe from now on; no more searching for the Great One!”
[The gold standard review: positive remarks, a successful ingredient swap, and a helpful suggestion!]
PS For anyone who cares, it is an exceptional quiche—one I’ve made several times.
When to (probably) ignore the comments
As mentioned at the outset, not all recipe commentary is constructive or helpful, although it can provide some much-needed humor and even fodder for branded merchandise. 😉
I thought it would be helpful (and a little fun) to share a few indicators that you can skip a reviewer’s comments and move on to the next one, along with what I’d put in the “comments you should never leave on a recipe” category…
The “I changed everything” reviewer
If you change everything about a recipe, how can you expect a good result? And if you do, it’s really no longer useful to leave a comment, since it’s essentially a completely different dish! Here’s one of my favorites:
“I substituted beef instead of chicken, sliced white bread instead of biscuits, corn meal instead of flour, and skim milk instead of chicken broth. It came out kind of soupy and gritty". Will try with chicken next time to see if it’s better that way.”
Response: “Hi Nathan, you steered way too far off the recipe here for this comment to be relevant. Slices of white bread aren’t comparable to cooked biscuits. Corn meal and flour have completely different textures and properties, and this would account for the gritty/ soupy consistency you encountered. Skim milk and chicken broth aren’t interchangeable here either. Using beef instead of chicken is kind of the final straw, you made a completely different recipe.”
[The response is priceless.]
The “I left out the main ingredient” reviewer
Similar to “I changed everything,” if you substitute the main ingredient(s), it’s probably a different dish and therefore not very useful feedback.
“Great recipe! I couldn’t find tuna at my kroger so I used ground turkey instead. I don’t know what gochujang is but my wife definitely wouldn’t let me eat it, so I used ketchup instead. The texture on the ground turkey is a little rough, my kids loved this one!” (rated four stars out of five)
[But is it really still gochujang tuna salad?]
The “It was my mistake, but I’m going to blame you for it” reviewer
This is the person who clearly mis-stepped while making the recipe but decided it was more productive, or at least easier on their ego, to blame the recipe developer. “Rebecca is a liar and cannot cook” falls under this umbrella.
“omg im never using this recipe again! i left to go to the bathroom for about 20 minutes total, while the orange peels were simmering in the water-sugar for about 10 minutes already, and when I came back, everything in the kitchen was smoky, and i looked in the pot, it smelled horrible, disgusing, and everything was black! the orange peels disintegrated, and the water evaporated, the pot was stained black, and i just put it in the sink (no water) and its still boiling! the whole kitchen smells horrible. im so mad! i did the exact steps as asked.” (one star out of four rating)
[Never leave a boiling pot unattended (rant + a little TMI)]
“This was SPICY!! Like clear out your sinuses-type spicy. It tasted like it could’ve been great but I thought it called for wayyy too much red chili paste. I only used 2 1/2 cups (it’s all I had) and there was quite a bit of sauce leftover and the red chili paste was all I could taste. YIKES. My boyfriend couldn’t even finish this, we were both sweatin’ while eating this. Maybe I did something wrong? I love spicy food but this was the type of dish where I had to take a sip of milk after every bit. I’ll probably try this again and add maybe 1/2 - 1 cup of red chili paste.” (rated three stars out of five)
[FYI, the correct (as written) amount of red chili paste was 2 teaspoons]
The “Rating a recipe without trying it” reviewer
I think this type of review speaks for itself.
“Haven’t made this yet but seems like too much sugar.” (rated one star out of five)
“I haven’t made it.” (rated three stars out of five)
The “Commenting just to comment" reviewer
Finally, if you don’t like the starring ingredient in a dish, it may be best to skip the recipe. Or if a recipe has too much sodium, fat, or sugar for your diet, it might be better to choose something more suitable rather than complain about how unhealthy it is. At the very least, you could ask in a more constructive way how to reduce the sodium, fat, or sugar, etc. Ultimately, vague criticism or off-topic remarks don’t leave much for others to respond to or learn from.
“I am sure that these waffles are awesome, and as a gluten free person, well I would NEVER eat one of them as is. I use monk fruit instead of sugar, and of course gluten free flours. I also have been losing weight over the last year, 40 lbs and counting. I want to keep that off so I can finally get under 200 lbs. These would be adverse to my weight loss I am sure.”
[The life story sharer]
“One of the worst mistakes one can make with their diet is eating just before going to bed. This high fat diet will disrupt your sleep patterns.”
[Relevance?]
“The recipe was clearly brought to earth by the space aliens that built the African and Meso-American pyramids since that is the only explanation for the similarities between this and Shakshuka (as Dimitrije pointed out in an earlier comment). Dimitrije also pointed out that there is not enough liquid to cook the eggs, and the bean mixture suffered a bit for it as well. In future iterations, I will try adding some diced tomato and increase the amount of broth. Really delicious all in all so am super stoked for more space alien visits bringing great recipes!”
[And sometimes recipe feedback is just plain strange. I guess this person liked it?! 🤔]
I hope you enjoyed my PSA on the importance and benefits of recipe commentary, both for you and for others. Many of us have limited time, limited budgets, and highly discerning family members to feed, so learning from and contributing to the collective knowledge base through both positive and constructive feedback is incredibly valuable for home cooks and recipe developers alike.
Got a favorite or funny recipe comment (perhaps one that’d be worthy of putting on a welcome mat)? Share it below. I could use a smile or a good laugh!
Have a delicious week!
Kerry
OMG the “orange peels” and “2 cups of Red chili paste”…I died laughing! Although to be fair I put 2 Tbsp of red chili flakes instead of 2 tsps in a recipe and had a bit of a ZING when I tasted it!🙄🫣. And then thought, “where the hell is my brain?”😆
It's funny Kerry - I always read the comments attached to the NYTimes recipes and I find them enormously helpful for all the reasons you say.
And I learned from one of their recipe writers that they find the comments helpful as well.
Thanks for giving voice to this topic!