NYT Cooking is a digital recipe platform and subscription‑based culinary service operated by The New York Times. Launched in 2014, it serves as an extensive archive of recipes developed by Times food writers, chefs, and contributors, offering both classic dishes and contemporary interpretations across global cuisines. The platform is known for its editorially tested recipes, clear instructions, and emphasis on home‑cook accessibility.

In addition to its recipe database, NYT Cooking features instructional guides, technique breakdowns, meal‑planning tools, and curated collections that reflect seasonal trends, cultural moments, and the evolving landscape of American home cooking. The platform highlights the work of prominent food journalists and columnists, including Melissa Clark, Yotam Ottolenghi, J. Kenji López‑Alt, and Eric Kim, whose contributions shape its distinctive voice.

NYT Cooking operates as part of The New York Times’ broader digital subscription ecosystem, offering both free and subscriber‑exclusive content. It has become a widely used resource for home cooks seeking reliable recipes, culinary education, and editorially driven food storytelling, maintaining a significant presence in the contemporary food media landscape.