5 Reasons Why That 5-Star Recipe May Have Flopped When You Made It
Have you ever gathered ingredients and hyped yourself up to make a super popular recipe only to have it flop or fail to impress?
If so, you aren’t alone. It happens to the best of us. 🙂
As much as I wish that every recipe on my blog was failproof and foolproof and resulted in perfect success for everyone, unfortunately, that just isn’t the case.
Even the most highly rated recipes on my blog and across the web-o-sphere end up disappointing at least a few people.
Let me show you a few real world examples of this.
Exhibit A.
Take this uber-popular Sweet and Sour Chicken recipe. It’s easily one of the most popular recipes on my site with over 400 5-star reviews. And it’s a huge family favorite.
But you can see below that Ted, who took the time to comment, said: “So so…I followed instructions as specified, but resulting taste was not really comparable to how a Chinese restaurant makes it. Will not try again.”
Right below him, however, (and throughout the rest of the comment and rating thread) are tons of 4- and 5-star reviews. This doesn’t delegitimatize Ted’s review. It simply makes me wonder why he didn’t love it when so many others do.
Exhibit B.
Here’s a snippet from the reviews on my favorite French Bread recipe. This particular recipe has over 1,500 5-star reviews. And yet, it still doesn’t work out for everyone.
Naomi said it was “Horrible. Dry and Crumbly. Worst recipe ever.”
Exhibit C.
Last one. (I could go on and on, but we have more important things to discuss.) The Best Blackberry Crisp. This recipe has over 300 5-star reviews.
Below in the screenshot, you can see that Deborah reports it is the best crisp she’s ever made. But right below that, Sharon reports that she made it twice, it didn’t work out either time, AND it didn’t look like the pictures in my post.
It’s clear Sharon wanted to love it, but it just didn’t work out.
How does this happen? Why would a tried-and-tested recipe fail? WHAT IS THE MEANING OF LIFE??
After 12 years of blogging, over 200,000 comments, 100,000 recipe ratings, and a VERY scientific analysis plus a peek into the cooking successes and failures of humanity as a whole, I have a few ideas about why this sometimes happens.
A quick note before we dive in: As you read the suggestions below, please understand, I am not suggesting that if a recipe doesn’t work out, it’s all because of you. Sometimes, it’s 100% the recipe’s fault. It isn’t written well. It hasn’t been tested. It’s missing an ingredient. My recipes are not immune to problems, either, although I try very hard to make sure they are as foolproof as possible.
This post isn’t about placing blame, it’s about trying to give tips and troubleshoot to help us all feel like rock stars in the kitchen.
I am hereby proposing FIVE reasons why that 5-star may have flopped when you made it.
#1: Location
THE ISSUE: Location can be a significant factor in cooking…but especially in baking successes and failures.
Humidity, elevation, temperature (inside and outside) can impact a recipe for good or for bad. For instance, when making bread, if you live in a really humid climate, often times you need less water in the recipe. Whereas in a really dry climate, more water may be needed for proper bread hydration.
Rainy/humid weather can be problematic to recipes like macarons and other baked goods.
Elevation can also wreak havoc on cakes and cookies. A cake tested and made near sea level might turn out just fine, but if the same recipe is made at 5,000 feet, it could very well fall or even overflow over the sides of the pan while baking.
There are many more location factors that can play into this. So how do you combat this?
THE SOLUTION: make sure if you live at high elevation that a recipe has been tested at high elevation OR that there are trustworthy reviews of others who have made it at high elevation. I’m not an expert on high elevation baking, but there are a lot of great resources online if you google “high elevation baking.”
Also, know your recipe source. If the blogger you follow lives at sea level and you live at 6,500 feet, it may not be a match made in heaven for the two of you without investing in couples therapy and making many recipe adjustments.
The other solution is a bit painful, but it’s practical and it works. Trial and error. After a few attempts at making certain things (like cookies or bread) in a highly humid or desert climate (or in a freezing cold or super hot house), you’ll start learning what adaptations you need to make to have success. Pro tip: save your sanity and avoid super particular and finicky recipes if you know they tend not to fare well in your climate/area.
#2: Method of Measuring + Mixing
THE ISSUE: There’s a good chance if you ask 10 people to measure out a cup of flour, you’re going to observe 10 different methods for measuring that flour.
Spoon and sweep. Fluff and scoop. Dip and shake. We all have slightly different methods.
The same could be said for measuring brown sugar (how much muscle do you use to pack that stuff into the measuring cup anyway??) or chocolate chips (not gonna lie, I almost always eyeball these instead of measuring).
Even just several tablespoons too much (or too little) flour can seriously mess up a baking recipe. Here’s a post specific to measuring flour that might be helpful.
Mixing certain batters or doughs can also be a bit problematic. Over mixing muffin batter usually means death to fluffy, tender muffins. Same goes for a lot of cakes. And how much does bread dough really need to be kneaded?
Additionally, using a wooden spoon and bowl in stead of an electric mixer can affect a recipe. And speaking of electric stand mixers, there are a lot of variances between different brands and models! (Like Bosch vs KitchenAid)
My goodness, what’s a home baker to do??
THE SOLUTION: Assuming the recipe you are using has been tested (and it should be!), follow the guidelines of that particular recipe. If the recipe author says to spoon and level the flour, don’t use your own personal method of dipping and shaking or else you are going to pack too much flour into the cup.
Over the years, I’ve started using a kitchen scale to test my recipes and to make other recipes; it’s life changing. I have had this scale for years and love it (aff. link).
Using a scale takes the guesswork out of how much flour or brown sugar or whatever should actually be in the measuring cup (and subsequently end up in the recipe).
But what do you do if a recipe doesn’t give weight measures? Or you don’t have a kitchen scale?
Look for clues in the recipe/post/reviews that indicate how it was tested. Does the recipe author generally talk about how they measure ingredients? If not, do your best using the methods you are familiar with. If the recipe doesn’t work out, and you want to make it again, troubleshoot with adjustments.
Here are a few ideas:
- If cookies are flattening grotesquely when baking, add 1/4 to 1/2 cup more flour OR increase the baking temperature by 25 degrees
- Conversely, if cookies are staying in mounds and not flattening at all, reduce the flour amount by 1/4 to 1/2 cup
- If freeform bread or rolls are flattening or falling while rising, add 1/2 cup or so more flour next time to the dough (speaking of yeast doughs, try not to adhere so specifically to the flour amount in the recipe – instead judge the dough by the look and feel, because yeast doughs are particularly susceptible to environmental factors like humidity and elevation)
- If muffins are tough and dry, don’t over mix – in fact, it’s ok if there are a few dry streaks remaining or the batter is a bit lumpy (also, if you tend to pack flour into the measuring cup, measure with a lighter hand and that will help, too)
#3: Taste Buds
THE ISSUE: You find a super popular recipe, you make said super popular recipe, and tragically, it is just meh. Or even worse, it tastes awful, and you can’t even finish it (pan over to family gagging at the dinner table).
It looks pretty and you’re 100% certain you made it correctly, but it just doesn’t taste good.
How could this happen when there are so many rave reviews on the recipe?
The truth is, sometimes we just have different taste preferences when it comes to food.
I have had several experiences where someone has given me a recipe swearing up and down on their grandma’s favorite gingham apron that it is the best thing they’ve ever eaten…only to make it myself and wonder what I did wrong (and then try and avoid face-to-face interaction with that person for years because I don’t want to have an awkward conversation about how I made their family favorite heirloom recipe that their sweet granny invented and named after them, and it was kind of not so good).
On my blog, there are comments from people who say they despised the flavors or taste of a certain recipe – or that it turned out *just ok* but doesn’t deserve a remake – even though there are hundreds of people above and below them stating it was the best thing they have ever eaten.
What gives?
THE SOLUTION: Honor your taste buds. It’s tempting to want to make every 5-star recipe that you see, especially if you have a fear of missing out on the next greatest recipe to hit the planet.
But it’s also ok (and really important) to think long and hard about whether a recipe fits your taste preferences. If you are a fan of more complex flavor profiles, maybe avoid recipes that use a lot of semi-homemade substitutions and stick with recipes that use flavorful spices and marinades.
If you don’t like cinnamon in savory dishes or you aren’t a fan of curry, avoid recipes that call for it! If you’ve hated it the last 15 times you’ve tried it, chances are, you will still detest it on the 16th go round.
Of course you aren’t going to know at the onset if every recipe is going to be a home run or not. Sometimes you have to take risks (and sometimes those risks pay off!), but it’s also ok to see a viral recipe come across your feed and say “yeah, nope, don’t think that one is for me.”
#4: Adaptations
THE ISSUE: Listen, I’m the very first one in the kitchen to start messing with a recipe. In fact, I think there is something in my DNA that won’t allow me to make a recipe as-is. (Also, I hate grocery shopping, so more often than not, I’m making substitutions out of sheer necessity rather than creativity.)
But with that, I’ve had many a “pride goeth before the fall” experience.
As I am looking at the lump of greasy goo that should have been 12 cookie, the little angel (or maybe it’s the devil) on my shoulder is very often whispering : Yeah, Mel, maybe the recipe author DID know better than you, and that’s why they didn’t sub molasses for mashed banana or quinoa for quick oats or natural peanut butter for nutella.
Even small substitutions like skim milk for 2% milk or milk chocolate for unsweetened chocolate or gluten-free flour for all-purpose flour can significantly alter a recipe.
Adapting any tried-and-tested recipe is going to affect the outcome, for better or for worse.
THE SOLUTION: I am definitely not against adapting a recipe. In fact, I’m 100% for it! As long as you and I are willing to take responsibility for the resulting success or failure.
My recommendation (do as I say, not as I do) is to make a recipe as written the first time you make it and then decide what adaptations you want to employ after you taste and assess.
If you have to make substitutions based on food allergies or available ingredients, just keep in mind that the recipe may not mimic the rave reviews that prompted you to try it in the first place.
#5: Ingredients
THE ISSUE: It should be obvious, but I think we’ve all been guilty of this at one point or another.
Expired ingredients in any form need to be expunged from the depths of refrigerators and spice cabinets immediately. Make it your weekend project.
Particularly, ingredients like baking powder and yeast can cause major issues in baked goods if they are expired.
When is the last time you went through your spices and checked expiration dates? This is always a slightly horrifying process for me. The last time I did it, I had six (six!) small containers of dried oregano hiding in my spice cupboard, and three of them had expired two years earlier. #yikes #nojudging #pleasetellmeyoudothistoo
Expired spices can leave an otherwise flavorful dish completely lackluster and boring. Expired milk or cream (see the picture caption above, so gross) can leave an otherwise creamy dish completely sour and curdled.
On a slightly different note, if a recipe calls for a specific type of ingredient or asks that the ingredient be at room temperature or cold from the fridge, swallow your pride, and obey the blogger. 🙂
Chances are that this recipe has been tested specifically for these types of variables. Using cold eggs when a recipe calls for room temperature eggs, for instance, or using melted butter instead of softened butter can make a big difference in the outcome.
THE SOLUTION: Check expiration dates before using ingredients!
And also, for all that is good and virtuous in the world, follow the recipe guidelines for ingredient details (temperature of ingredients, etc).
BONUS PRO TIP: Read the reviews.
I can’t understate the importance of this bonus tip.
I wish I didn’t have to bring it up, but reality is reality. And unfortunately in the online space of recipe sharing, there is a huge competition between website owners.
Everyone wants get into that coveted #1 spot on google (or at the very least, on the first page of search results).
This is a valid goal! Trust me. I get excited when my recipes make it in those spots, too!
One of the many ways (it’s not the only way) to do this is to ensure the recipe has reviews. A lot of them. And a lot of high reviews (4- and 5-stars). Sadly, many recipe ratings and reviews you see online aren’t from real people who actually made the recipe. The ratings can be inflated a number of different ways.
If you come across a recipe that shows lots of high star ratings, scroll down to the comments and see what’s going on there. If comments are nonexistent, or there are very few with actual feedback (comments that say things like: “looks amazing!” shouldn’t be giving the recipe a 5-star rating), exercise caution in deciding whether this recipe is worth your time.
I’m not saying it’s automatically a bad recipe or you shouldn’t make it. I’m just saying the star ratings and reviews may not be entirely accurate.
I’d much rather make a recipe that had zero ratings and zero reviews than risk making a recipe that had 48 5-star ratings with no actual written reviews to back it up.
As someone who works very hard to test every single recipe multiple times, I am so, so grateful for all of you who take the time to leave a rating – but more importantly – leave a review with helpful and valid feedback.
It lends authenticity and trustworthiness to the recipes on my website, and I appreciate it so much. I know others who come here looking for a tested recipes appreciate it, too.
I don’t scrub or delete any reviews or comments, even if they are less than favorable (I even leave many of the mean and hateful reviews up – mostly for entertainment), because I think it’s tremendously valuable for you to get a whole picture of whether a recipe might be worth making or not.
So consider this your friendly girl-next-door bloggerly advice to examine recipes and recipe reviews with a gently critical eye.
Thanks for coming to my Ted Talk.
Phew! This post took on a life of its own, and you deserve a lifetime supply of mail order dark chocolate if you made it to the end.
I get comments and questions from people now and again about why a recipe they tried didn’t work out, and I hope this post has some helpful information to troubleshoot the why, the how, and the where to go from here.
There’s no way to ever guarantee a recipe will turn out perfectly the first or second or third time, but there are a lot of ways to maximize the success of a tried-and-tested recipe! You’ve got this.
I just want you to know that I think you are a rock star. Thank you for being here! For making the recipes on this blog. For your patience. And for just being completely and utterly awesome. Love your guts.
You have missed the most obvious reason why my new recipe attempts fail.
#6 : The recipe didn’t come from melskichencafe.
Hahahaha, Gwen. You’re the best. XOXO
What a great article! Just wanted to say that you are in my top 3 recipe sites—and you all switch around based on what I’m cooking,. But, I do know that if I try your recipes I will at the very least like them and usually love them.
Thank you so much, Shaleen! That honestly means a lot to me.
These are hilarious! I was hoping my chocolate swig cookie fail would make the wall of shame! Remember I make the chocolate cookies for a church refreshment. They were terrible. So I took them anyway. I figured no one would know which were mine and I could sneak them in. Then one of my friends asked me which ones I brought and I lied and pointed out a chocolate chip cookie on the table and those turned out to be hers! Liar Liar MY PANTS are on fire! LOL
That is literally the only recipe of yours that wasn’t my ultimate favorite. I am normally pretty good at picking out which ones I’m going to like the most. I did eat a cilantro (chimichurri) sauce on fish that my friend made from one of your recipes and it was to die for. I need to find it.
That’s such a funny story!
Oh no on the scalloped potatoes! I emailed you that recipe a few years ago begging you to try it. I hope you’ve since made it again with fresh cream because it really is “the best recipe ever” 🙂 Loved this post.
It’s not your fault, Leslie!! Totally my error. 🙂
This information was so helpful!
Thanks, Susanne!
Oh I get what you’re saying. I have been making bread for a few years, and for the life of me I always get the mushroom shape. I so want straight sides on my loaves. They rise nice but in the oven they go, and, mushrooms.!
Hi Karen, have you tried letting them rise for less time before baking?
I gotta know- did you redo the two-tone scalloped potatoes with fresher cream? They look good!
I didn’t but I plan to this fall! They have great potential!
Great article! Thanks for sharing your honesty and insight as an insider. One of my pet peeves is rave reviews based on a photo rather than actually making/tasting the recipe.
It’s been years since I made it, but my family still brings up the “Thai Peanut Chicken Crock Pot” catastrophe. I’ll never live it down.
My family has similar catastrophes they bring up. You aren’t alone. 🙂
Excellent post and very solid advice Mel. Thank you so much for the effort to test and retest all the recipes you post – its a timesaver and lifesaver for me, who hates to experiment 🙂
Thank you, Lisa!
Along with reading reviews, I’d add read the BAD reviews. You’ll often find tips about what not to do. I find this useful on Amazon, too.
Yes, totally agree!
Amen to all of this! Trial and error. One of the BEST things about Mel’s Kitchen Cafe is the amazing comment and review section on every post. I can’t tell you how often I use the “find in page” function to search the comments for key words that will help me figure out possible substitutions or trouble shoot. There not many other recipe blogs that have such a helpful comment section, and that is invaluable in my opinion. I think the one raved about recipe on your site that I tried and hated was the spaghetti pie. I fully chalk that up to different tastes and acknowledge that not everyone loves that same things!
What a great tip to use the “find in page” function. Love that idea! I am SO grateful for the comment sections on most of my recipes – mostly, so grateful for everyone who takes the time to comment!
I agree!! The commenters on this site albeit the mean ones are the most helpful!
The Reviews and Adaptations seem to be tops here. I now diligently review the reviews and curse at anyone posting a “looks good! 5 stars!” review. Or the “5 stars! (after I made these 20 changes)” review. So frustrating.
I think we can all agree that the best reviews are the ones that actually give some kind of feedback! 🙂
You’re the best Mel! I honestly think the very few recipes from you that haven’t made it to my “keep” binder(s) (I’m like you, I print them, put them in plastic pages and have them all organized in several binders) are totally taste preference. I’ve realized I don’t love curry or very strong lime, and so I just skip recipes that are heavy on things like that. But I’m pretty positive I’ve never made one of your desserts that I didn’t LOVE!
And also, when I do see a negative comment on your blog, it’s usually, no definitely, a major eye roller! I think my 2 favorites are the complaint of someone burning their mouth on your mug cookie (hello! It’s hot straight from the microwave!) and some dude complaining about the cost of vanilla. And that was WAY before the cost of vanilla was actually insane. The other thing I learned many years ago, after Pinterest became a thing is that I don’t need a million recipes from dozens of different bloggers. I love your style and methods and you quickly became my #1 go to. And the very few others I still follow are OBB (love that you and Sara are real life friends! I want to come!) Jamie (cause desserts) and one that I just love to see her beautiful photos of her insanely beautiful desserts that I have never tried to make. (Sprinkle Bakes, do you know her blog? She’s an artist, not a mom feeding kids. But gorgeous creations if you don’t know her!)
I hope you are doing well, surviving without Brian and enjoying summer with those piggies and donkeys. Oh and your kids too!
Thanks, Josie! Love your spirit and loyalty. I also love that you just know which recipes you are going to avoid because of taste preferences. That’s half the battle sometimes!! I agree that Sprinkle Bakes has the most beautiful food photos. Amazing!
I realize I should rate and comment on your site way more often than I do. Your recipes rarely ever fail me, and make up usually 1/2 of my weekly meal plan meals! That said, I hate chipotle, so I don’t ever make recipes that call for it knowing I would not enjoy, but throw me a Greek inspired recipe snd it’ll grace my table within a week. Sometimes people just need to use common sense. . Cant wait to see what delicious recipes you have up your sleeve! My family would nearly starve without you and your website! Keep up the great work!
Common sense is key! AND, I love you for loving Greek-inspired recipes. They are hands down some of my favorites, too.
Thanks for the reminder of the many reasons why a recipe might not turn out the way we’d hoped it would. I’ve been disappointed before with how a recipe turned out and haven’t always taken location into account. I’ve lived in high altitude locations before and sometimes have had recipes come out dismally. Or adaptations didn’t turn out quite like I thought I would (but I recognize that’s all on me). It’s always good to have a reminder.
Thanks, Kara! I also validate that it is just straight up frustrating not to have a recipe turn out. I wish there weren’t so many factors that go into it!
Mel, you have some of the best recipes online. I have been cooking/baking for 65 years and have had some flops alongside the good ones. I learned by doing–that is continuing to cook and learning to adjust the recipe as I went along. Humidity is a big factor and when I moved to Virginia from northeastern Ohio many years ago I found that my peanut butter fudge, for example, had to be adjusted. If the AC was on it influenced the amount of time needed in boiling the fudge (less time).
But if it was raining outside I had to boil it longer. I’m an old-fashioned cook and I still use water for testing when the fudge is done. Thank you so much for your recipes, tips and letting us get a glimpse of your wonderful family. God Bless.
You could teach us a lot, Tricia!!
Thanks for all your tips, and thanks for linking the mug cookie reviews. That post brought out some of the most ridiculous drama queens on the internet.
It might be the most hilarious comment thread on the interwebs.
Thank you for this! It reminded me of 2 things – Do better at rating and commenting because so many of your recipes are favorites of my family AND check the comments on that mug cookie when I’m feeling a little down…LOL!! I appreciate you and can’t get enough of your faux farm too!! 🙂
Hahaha, seriously, the comments on that recipe are amazing.
I loved this post. Two things — First, it would be really helpful if bloggers would list somewhere in the recipe’s notes at what altitude the recipe was tested at. Sometimes I try to figure out what state the blogger lives in so I can change the amount of yeast (for example) in a bread recipe. Second, I too get tired of looking at 20 comments (and high ratings) where only one commenter actually made the recipe. I understand that bloggers and families are trying to help each other out by boosting ratings BUT it’s really not helpful to the “average Joe” trying to find a good recipe. And, btw, I love it when bloggers have videos. Thanks again for this post.
Thanks for your feedback, Glenna! Thats a good point about stating the altitude more clearly (and I’m working on getting more videos!)
What a great and courageous post! #4 really spoke to me. You are so right. I make a recipe as is, then make notes of what I would adapt. I’ve made several of your recipes and all of them were wonderful. I’m an amateurish food blogger, and I’m sometimes taken aback at how harsh people can be, with criticism. Especially when they adapted my recipe so much, I don’t even recognize it! Please know that I love your blog!
Thank you so much! And keep up the good/hard work of blogging. It really is rewarding.
[ also give it 5 stars. It really made me realize how often i use what i have on hand rather than what a recipe calls for. So I don*t have the right to down grade a recipe unless I make it exactly like the recipe states and think about my ingredients and my likes and dislikes before judging. Thank you!
Thanks for reading the post, Maxine!
Great post!
I had to alter your best white sandwich bread to reduce the water a bit and increase the flour. (I just figure Seattle is probably more humid than your location). I’m so happy I stuck with the trial & error, because I love that recipe. I’ve also shared it (and my modifications) with a few local friends who wanted to learn to bake bread last year. 😀
I’m also glad you talk about your fav sweet curry from Penzey’s—it gave me courage to try your instant pot coconut chicken curry, and that menu is now part of our regular rotation (with the addition on potato & cauliflower).
Thank you!
I’m so happy you figured out how to make that bread recipe work! Yes, I think Seattle is more humid than where I live (and much closer to sea level). Anytime I can convert someone to that incredible sweet curry powder, I consider my work here done. 🙂
Having lived at moderately high altitude for a while, then sea level for many years, and recently back to the moderately high altitude, I’m learning even more about baking!
It dawned on me that I had no issues baking with my dark pans at high altitude. But when we moved down to sea level, I discovered that I needed to decrease my oven temperature by 25 degrees to create the same outcome.
My favorite cake recipe, which always worked BEAUTIFULLY at sea level, even when that sea level was in a foreign country, hasn’t worked so well since we’ve been back at high altitude. I’m thinking my neighbors will enjoy my experimentations.
I wanted to add one thing to your post that I learned while living abroad—ingredients around the world are not standardized. Wheat flours are made from different species, grind size, and textures. Sugars are different crystal sizes and compositions. ”Normal” strength vinegar is more or less acidic based on where you live. Butter has different “normal” fat content depending on the country. Dried spices also taste different because of the different varieties grown in various places. So, if you are following a recipe that was made in a different country, even if you’re just using basic flour, sugar, butter, spices, etc., you’re still using different ingredients and the recipe is not guaranteed to turn out the same way.
Hi Amanda, thanks for chiming in! Such a great point about ingredients throughout other countries. Thanks for pointing that out. You sound like an incredibly intuitive baker…I love how you are troubleshooting your favorite cake recipe.
Thank you for all the specific suggestions, Mel! I love how much you want us all to succeed in the kitchen!
I’m glad that comes across, because it’s such a huge motivator for me! Thanks, Sharee!
You know I have followed and loved your site for years – at least a decade now! And while I haven’t had success with every recipe on MKC,, I take full responsibility for that and also enjoy very much the recipes that turn out great 90% of the time or more. Great post! Very informative for those who may be unsure why their recipes aren’t working. You’re the best! And so is your food!
Thanks, Holly! I’m sure some of the ones that don’t turn out aren’t all your fault! So much boils down to the taste preference thing, don’t you think? Thanks for always being here and being so kind!
Great tips! Hubby and I still laugh at a new chicken recipe that said the sauce is wonderful. It was the driest chicken I ever made! Thank you for all you do! And yes send dark chocolate chips!!
Oh gosh, I’ve had a lot of experiences like that, Helen! 🙂
Wonderful article with lots of great tips. Thank you!
Thanks, Mary!
This post had so much great info to it and I kept going to all the links and catching up on posts and looking at scales that I forgot I wasn’t done reading the original post! Good one, though! Those of us that taught ourselves need all the help we can get and it’s reassuring to know others actually have the same issues and how to troubleshoot and fix.
Thanks, Scotty! I agree that a lot of us have the same issues and it’s nice not to feel like we are the only ones. 🙂
My biggest pet peeve is finding a recipe that sounds promising and then reading the comments that say “it was perfect but I added an extra tsp of this and 1/2 cup of that and I baked it 14 minutes longer in an outdoor oven instead of how it was written” or whatever (AllRecipes commenters, I’m looking at you!) I think the key for me is 1. Read the recipe carefully through a few times and then 2. Make sure I have the ingredients/equipment needed. I’m a rule follower generally which helps a lot with baking but it also helps a lot to ensure recipes turn out the way the author intended. However, once I’ve made the recipe as written and if I like it enough to try again, then I might embellish a little. I tried this really basic and easy skillet lasagna recipe that was fine but it was a lot better the second time (to me, anyway) adding a little onion in with the meat, adding a little more sauce and then bumping up the spices to account for the extra sauce. That’s the best thing about cooking – you can literally do whatever you want. Will it mean things work out?? Haha maybe not…but it’s also fun to learn along the way (and it’s why we always have corn dogs in the freezer as a backup.)
Great thoughts, Jeanelle!!
You’re the best, Mel! I love your recipes and love sharing the my friend even more! There have been a few that haven’t worked out for me and I agree with everything you said in this post! There are so many tried and trues that they outweigh anything that doesn’t work for me.
I appreciate the way you write your recipes and although I often “jump to recipe’ I find myself reading the entire post and it helps me with the recipe!
Thanks for all your fabulous recipes I am preparing a book of recipes for my daughter in college so she can make them too..,well, the easiest ones! Could she possibly make your chocolate cake every weekend? Well maybe she will make it for her friend’s birthdays and everyone will be amazed!
Thanks, Sara! I’m glad my awesome readers can be honest with me about recipes sometimes not turning out. That’s real life! And I say YES, that chocolate cake should be made every weekend in college. 🙂 Haha.
Very informative post! I don’t know what I’d do without my kitchen scale. I’m so used to it that I struggle with recipes that don’t include ingredient weights. All your points were spot on, but I thought #3 and #4 are especially so when it comes to commenting on a recipe. I can never figure out why people make a recipe that includes something they don’t like. Cilantro tastes like soap to me and I usually skip recipes that contain it. I still find plenty of new recipes to try. And then the subs…..I do it and usually not an issue, but it’s not the recipe’s fault if it is. Thanks for the post – I gave it 5 stars.
Thanks for your comment, Mary Ann! I agree about the kitchen scale. I’m pretty excited because my goal is to get all my recipes converted to include weight measures by the end of summer.
The rock star is all you Mel! Thanks for sharing your recipes over the years with us. You are my go to site anytime I want to make something, your recipes never disappoint! Keep doing you, we love it!
Thank you so much, Sue!
I love your writing — this was a wonderful post. You are the best. Your artichoke dip is on the menu for this weekend, Plus your divine chocolate cupcakes. I am not a fan of cream cheese in most recipes, so I just don’t make those from your site, But I pretty much make everything else. Well, except a mug cookie. It appears I’m not brave enough for that. 🙂
See? This is why I love you guys. You already know you aren’t a fan of cream cheese, so the best option is probably to avoid those. Smart lady! 🙂 And the comments on that mug cookie have basically ruined it for so many people, haha.
Thanks Mel! You’re amazing. Thanks for all your time and effort that went into this post!
I appreciate you – thanks, Kristen!
A very helpful post! Thanks for helping me to be more self aware!
Thanks, Hillary!
The ratings one is so true! I hate it when a recipe has 30 five-star ratings that all say, “looks amazing! Can’t wait to try it!” Seriously! I also came across a blogger that would rate the recipe 5 stars every time she replied to a comment. More then half the ratings were just from her!
All your points were spot on. Thanks for the informative write up, and for working so hard to put out great recipes!
Thanks, Kat!
Mel, I made your Chicken Tortilla Bake years ago when I was pregnant and suffering from heartburn. I was not a very experienced cook at the time and it took me forever to make. The recipe called for – 2 canned chipotle chiles in adobo sauce-well, this was the first time I had ever used this ingredient and I put two whole CANS into this casserole! Holy cow, my husband’s head about exploded from the heat! I cried for an hour because we couldn’t eat it. I blamed you, Mel, for not knowing I was an idiot cook and not explaining it better ; ) My husband took it to work to share with a warning that it was super spicy and he had a couple guys tell him it was the best thing they’ve ever eaten. Your blog helped me to become “the best cooker” as my kids would say, thank you!
Lisa, this is alternately the best AND worst story. I’m so sorry!! Although it sounds like there were those that appreciated the extra heat. Honestly, reading things like this so helpful for me because it makes me want to make sure I am explicitly clear with ingredients and directions (I apologize if I haven’t been!).
Wonderful post, Mel! This is the classiest, kindest, most genuinely helpful response to recipe-haters I’ve ever seen. Your pro tip should be highlighted in sparkly lights. One of the reasons I adore your blog is that you have the very best readers, who take the time to detail their experience with a recipe for the rest of us. I always skim the reviews, and sometimes comb them, especially if I’m hoping to make a specific substitution, or vary from the tested method in some way. Incredibly, more often than not, some generous reader has experimented, and reported back, thumbs up or down. It’s so helpful.
What a difference from the “It was gross” style of review that sometimes pops up. Failure helps us learn, but only if we reflect on why. I had such a giggle at the mug cookie reviews- thanks for that.
I am so proud of you for this response to the recent wave of internet negativity. You are an amazing role model, an inspired cook and a beacon of kindness in the digital world. You have transformed the way I cook (can I hear it for the almighty menu plan?) and made our lives more delicious. Thank you, Mel! We appreciate you!!!
Thank you, Rebecca! Your comment was delightful and meant a lot to me. I agree with you completely – the readers here are the best on the internet. Helpful, kind (most of them, haha), and I always consult the feedback in the comment section before I make my own recipes! 🙂
I love this post. I am a lazy cook at best and sometimes things just don’t turn out. Last winter I made your loaded broccoli cheese and bacon soup and it had the best flavor. The best! Only it was so hard to eat because of the cheese. I didn’t realize I was out of regular cheese and I didn’t even think about the melting properties of other cheese and graded cheese curds to put in it. Don’t do that. 🙂 There were lumps of cheese all over. LOL I will definitely make it again next winter and make sure I actually have the correct ingredients. I love your recipes and your fun humor on this site.
Misti, I laughed out loud at this (and maybe kind of just gagged just a tiny little bit). I’m not a fan of cheese curds so thinking of them in this soup was a stretch! Haha. You’re the best.
I made it to the end of the post and loved every word of it! I must say that I knew many of the tips you shared BECAUSE of your blog. From your guidance in various posts, I’ve picked up on these tips over the years and I’ve learned to be a better cook & baker because of you and this site! I share your recipes and site all the time as my “go-to” for recipes.
That actually is the best thing you could say, Rebecca! I try to mention a lot of these things in my posts, but sometimes I know I sound redundant so I back off. I’m glad it’s made a difference!
My favorite part of this post is that your first comment mentioned was from Ted, and you finished with. “Thank you for coming to my TED talk.”
In all seriousness though, the climate tip is often why my cinnamon rolls turn out better than my spouse’s. I modify the amount of flour from his grandmother’s recipe based on how the dough is coming together. He uses it all. ♀️ I know what to look for because of you, Mel, so thank you!
Haha, I wondered if anyone would catch that, Rosalyn. 🙂 And way to go on figuring out an alteration to make those cinnamon rolls perfection!
I’m often in a rush and didn’t used to let the oven preheat all the way. Other times I’ve added pasta to the water before it’s truly boiling. Those two mistakes can impact the outcome a lot. I also substitute a lot for ingredients I don’t have, which can actually work out well sometimes. Thanks for great recipes and tips.
Thanks for your insights, Susan!
You’re the Rockstar!
Have been using your recipes for years. Thanks for all you do!
Thanks, Eva!
Excellent blog/advice! Two things:
1) What about size of eggs? And whether they should be beaten a little (to break up yolk) before adding to baked goods recipe?
2) How do I get my lifetime supply of chocolate? More importantly, difference between Dutch processed and non-Dutch processed cocoa?
🙂 Thanks!
Haha, great questions. I’ll get back to you on the lifetime supply of chocolate. As for eggs, that’s a great point and one I should add to the section up above. The size of eggs is important! I have an old post about the differences in cocoa powder:
https://www.melskitchencafe.com/mels-kitchen-tip-cocoa-powder-101/
Thank you for consistently publishing accurate (and delicious) recipes. I appreciate the hard work it takes to do that!
Thank you so much, Lori!
I nodded throughout, this is a wise & useful post
Heed Mel’s words everybody 🙂
Love you, love your blog, and love your blog readers! You make VERY valid points! I am notorious for scrutinizing the comments on recipes – that’s where the REAL truth comes in! Too many blog writers put up garbage recipes just to keep the views churning — that’s why I LOVE and TRUST your blog! You post when you have a great recipe – not on some routine, amped up schedule. That way we know when you post, you really LIKE what you posted.
Also— I LOVEEEEEEEEEEEEEEEEEE my kitchen scale!! Oh my gosh, takes sooo much guess work out of baking! If you update all your recipes with weights, holy cow, that would be **amazing**
That’s my goal over the summer, Jennifer!
I know that I have made changes to some of your tried and true recipes and those changes made the recipe gross. Example: I wanted to make your instant pot ziti but didn’t have cream so I used evaporated milk. That was a huge mistake.
Also, I bought a scale to insure that my baked goods came out as promised. However, my 19 year old oven needs to be checked because I do not think it comes to the correct temperature and that definitely affects the food which isn’t your fault.
I do not always leave reviews but feel as if I should do more. Your food recipes and life posts make me and my family happy (and sometimes emotional).
okay, that’s so strange b/c my GO TO replacement for cream is evaporated milk and I’m always happy with how it turns out, no matter the recipe! so odd! lol
Loved this post and will gladly accept all the mail-order dark chocolate you could send my way! xoxo
🙂
Can I give your post a 5star rating? I think so!
Haha, thanks, Ellen!