The New York Times is adding an AI-powered ingredient substitution tool to its Cooking app, but many readers have objected to bringing artificial intelligence into a service they value for its human-developed recipes.
The feature allows cooks to modify recipes, such as replacing chard with spinach, and is being introduced gradually to monitor how it works and how subscribers use it. It is currently available to all Cooking subscribers on iOS, with broader availability planned. The app had already added AI tools for converting measurements and adjusting recipe quantities.
Genevieve Ko, a senior editor and columnist at NYT Cooking, said the editorial team spent extensive time reviewing sample responses so the chatbot would align with the advice of its culinary experts and the publication’s standards. The Times presents the features as optional tools intended to support cooking, rather than replace the experience of preparing a meal.
Reader responses to the announcement were largely critical. An analysis of 171 comments, excluding 12 written by Times staff, found that roughly 77% were negative, 14% positive, and the remainder neutral or mixed. Common objections included concerns about AI’s environmental impact, doubts that it was needed for cooking, and frustration that subscribers were paying for AI-generated assistance.
Some commenters also argued that working through the challenges of cooking is part of the appeal. Several asked for a way to disable the feature; Ko replied that there was no such setting at the time, while noting that using the tool was entirely optional.
A smaller number of readers welcomed the feature, saying it could make dietary adjustments easier or help get meals on the table more quickly. One commenter praised its ability to convert recipes to gluten-free versions.
Sources: Nieman Lab.