Yesterday Sam Sifton announced that the cooking section of the New York Times is going to go behind a paywall. Readers and cooks can sign up for a 28-day free trial, but after that they have to pay five dollars a month to get access to recipes. If you already have a New York Times subscription, you can access the cooking site as a part of that package.
This change, according to Sifton, is not to punish readers, but to let editors and recipe developers continue to produce an excellent product. “The work we do is expensive, and we want to do more of it. We travel ceaselessly, and cook every day. We test our recipes relentlessly. We photograph and make videos about them, we think beautifully,” says Sifton in the announcement.