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How NYT Cooking Became the Best Comment Section on the Internet

Zach Gage tweeted:

i wish all internet comments were like the comments on nyt recipe pages

Turns out a big part of why they’re so nice has to do with nomenclature:

This might be because Cooking’s comments aren’t comments at all—they’re notes, a distinction Times food editor Sam Sifton emphasizes several times over the course of our conversation. “We made the conscious decision not to call them comments,” Sifton tells me. “The call to action was to leave a note on the recipe that helps make it better. That’s very different from ‘Leave a comment on a recipe.’ And the comment might be ‘I hate you.’ ‘You’re an asshole.’ ‘This is bad.’ And that’s helpful to no one. I see that on other recipes, and I’m glad that we don’t have those comments, because we don’t have comments. We have notes.”

While it’s delightful to think that that could be enough, human moderation is also involved:

On the internet, moderation is something of a dying art, often outsourced, automated, or even discontinued altogether by resource-strained news outlets. At Cooking, however, every single note is approved or rejected by an actual human being.