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NYT Magazine Yuzu Chiffon Cake

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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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  1. It is annoying. The other thing I didn't like about it it that yuzu and chocolate strikes me as a truly misbegotten combination that would be even worse with coffee.

    1 Reply
    1. re: buttertart

      Dark, bitter chocolate it could work with, but like a liqueur vs. a chocolate cakey taste, I think. And yeah that would annoy the heck out of me, re the photos.

    2. Thought the leads on Japanese coffee gear were more worthwhile.

      1 Reply
      1. re: Kagemusha

        I haven't read half the food features in the NYT mag since Molly O'Neill left. Been a drag.