TikTok and Instagram tags are changing how people cook

polygon.com:

For centuries, cookbook authors largely lived in the dark about the lifespan and use of their recipes. Authors weren’t present to see them be prepared by strangers, to see the ingredient ratios be tweaked, or to participate in the laminated copy getting passed down to future generations. Mailed responses to recipes, whether thank you’s, stories, or suggestions, took time and effort, and therefore were rare. Then came the much more instantaneous, and revealing, tag function on social media.

Last May, I attempted Cathy Barrow’s funnel cake hand pies, a recipe that requires dropping folded apple pies into hot oil, ahead of a picnic. My greasy, messy pie shells were burnt on the outside and nearly raw on the interior. I posted a photo to Instagram Stories shortly after pulling the embarrassing pies from the oil, proud I had tried, and I mentioned Barrow in the post. By the time I had arrived at the picnic, Barrow had seen my mistake and we were diagnosing what had gone wrong together. How hot was the oil? Do you have a Thermapen? Here’s a link to buy the best instant thermometer. Here’s why I like that digital precision. Soon after, I had a new kitchen tool to protect my grease-scorched fingers and my pies.

Now that chefs are notified and able to track posts they’ve been tagged in, the distance between creators and consumers of recipes has never been closer. Creators can see new crossovers, veganized versions of their recipes, and new pairings that work with their food. Recipes are more of a two-way street, where both sides can learn something in the process and everyone has the chance to voice their opinions. I’ve been advised on bread knives by authors, egged on by flour companies, and boosted by celebrity chefs I thought