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NYT Magazine Yuzu Chiffon Cake


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NYT Magazine Yuzu Chiffon Cake

ttoommyy | Feb 12, 2011 10:33 AM

This ticks me off...

In this weekend's NYT Magazine is a recipe for a cake that calls for a poured ganache frosting, while the accompanying photo has a frosting that was clearly spread on in the traditional way with an offset spatula or some such implement. Why do editors do this? Shouldn't the accompanying photo be a true representation of what the finished recipe should look like? The magazine Cucina Italiana is infamous for doing this. The food in the photos is always gorgeous but mostly styled in such a way that it does not truly resemble what the finished recipe at home would look like. This is a personal pet peeve of mine.

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