magazines are notorious for altering recipes....adding steps, changing ingredients....each has it's own style and things it thinks are OK or NOT. example is wilting spinach in a microwave, some magazines are anti microwaves..... But what I enjoyed was getting paid multiple times for the same recipe! Now that was pretty exciting. Does the NYTimes have working criteria of what's ok? It seems that they don't shy away from some of the more obscure products.