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Jul 28, 2008 11:43 AM

America's Test Kitchen recipes

It seems if ATK doesn't like anybody using there recipes if you're going to change them.

and read this interview with Christpher Kimball

I don't know about you, but I rarely follow a recipe. I pretty much use them as a general guidline.

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  1. Moral of the story is that you should just write up the recipe with your changes and call it your own.

    I resent that CI/ATK/CC doesn't give subscribers web access.

    1 Reply
    1. re: irishnyc

      You would think they'd be pleased to have their recipes referenced and linked on food blogs. It seems like good free promotion to me, but apparently CI/ATK/CC doesn't agree.
      I do agree with one of the commenters who suggested they do not allow for modifications because then they can no longer protect the recipe via copyright.
      They must know what an expansive community food bloggers are and it's a shame they couldn't be more diplomatic and avoid turning off a large group of people to their company.
      After reading some of the coments left on the post I almost feel bad for Deborah the PR woman for CI/ATK/CC. Almost.

    2. The links are the same. Is the Christopher Kimball interview buried on that page somewhere?

      FWIW, between this and the other thread (about trying to unsubscribe to CI) and the lack of web access for subscribers, I think I'll pass on anything from this "empire". And their recipes are really mixed--some good, some just ordinary.

      AND that stupid bowtie irritates the heck out of me (petty, I know).

      3 Replies
      1. re: nofunlatte

        I think this is the article. Unfortunately he comes across as a real snoot.

        1. re: ArikaDawn

          This is the right link for the interview.

          1. re: ArikaDawn

            Thanks! He certainly is a consummate jackass, though. And apparently in complete denial about the role that creativity plays in cooking!

        2. I think they are saying that they don't want you to modify the recipe, print the new version, and then cite that you derived the recipe by being inspired by their recipe. That is different from modifying it for use in the kitchen and never printing anything. I've used many of their recipes, and I often modify them to suit what I own, have on hand, or like to eat. Some of their recipes just don't turn out even if I have all the right equipment (even down to that it is the expensive stuff) and I don't sub out a single ingredient. Perhaps this is due to brand variation for salt content and the like or interpreting "high heat" to your stove. There are so many little ways that something can seem the same, but still not be the same. Others are wonderful as written.

          I don't really understand what appears to be being said about the recipes in print, though. I would have thought it was legal (and ethical) to say that something in their magazine inspired you to create a recipe a certain way, and then for you to give your recipe.

          1. Good grief, those people continue to be insufferable. I guess the answer is to blog that your dish took as its starting point "a recipe found in an unnamed magazine presided over by an irritating man in a bow tie."

            1. I thought the Cook's illustrated/test kitchen lady was pretty nice and polite considering the juvenile attitude she got back in return.

              They do have a different investment in their recipes than some other places do. I also thought Kimball's response was funny. Maybe I have a sick sense of humor.