Why is it so hard to find a straight forward recipe via Google in 2026? Everything I search is a 15 paragraph rambling essay by some foid telling me about how and why she's writing this recipe, along with 10,000 reasons why I should consider it. I have to scroll through a litany of nonsense before I can even start to find ingredients, let alone any practical info.Can anyone recommend some good sources for straight forward recipes that just give me the ingredients, instructions, and maybe a QRD on the actual meal itself? I don't want to read a fucking treatise on baked goods I just want to bake some cornbread biscuits.
>Rachael Raywtf, has she been drinking straight E.V.O.O. she was so cute on $40 A Day.
Because you're bad at googling. >Can anyone recommend some good sources for straight forward recipes that just give me the ingredients, instructions, and maybe a QRD on the actual meal itself?Yes. And no. I can, but 1) there's no single place and2) I have no idea what you like so I can't really recommend anything specifically>cornbread biscuitsYowza, I never considered such a thing. Do you mean literal biscuits IE something like cake rusk or biscotti but cornbread? That'd likely be great to have with coffee.
>>21943908>Why is it so hard to find a straight forward recipe via Google in 2026? Everything I search is a 15 paragraph rambling essay by some foid telling me about how and why she's writing this recipe, along with 10,000 reasons why I should consider it. I have to scroll through a litany of nonsense before I can even start to find ingredients, let alone any practical info.>Can anyone recommend some good sources for straight forward recipes that just give me the ingredients, instructions, and maybe a QRD on the actual meal itself? I don't want to read a fucking treatise on baked goods I just want to bake some cornbread biscuits.Just ask ai.
>>21943908they all have a "jump to recipe" button now. >>21943917that was 20 years ago
Go to a library and rent some books with dishes you like in them
>>21943917Based on her skin and hair she has some sort of illness going on. Normal aging doesn't ruin you like that. That looks like classic Prednisone face too, a common strong steroid. You do not want to be put on that.. Poor thing
>>21943967I'm going to go on eBay and look for old cookbooks from the 1960s.>>21943926>just ask AIAs much as I despise AI I did try this. It's wrong about nearly everything these days, I am not going to risk wasting $20 worth of ingredients and 2-3 hours of my day just because it got the oven temp or cook times wrong - let alone ratios or quantities. Fuck AI.>>21943920I mean a general biscuit recipe for having with breakfast, dinner, or something that can be tweaked for different formats like bars for hiking. Also if you're saying there's no single place then you sort of answered my question - as I was hoping for maybe a good website that had just the nuts and bolts, no extra horseshit to waste my time. >>21943917Time is cruel to Italian women. It's literally a coin toss if they'll remain a 10/10 after 50 years old or they'll look like a truck driver.
>>21943926>Just ask ai.Imagine how dumb you sound. Or, at least ask AI how dumb you sound. It'll pat you on the back and tell you I'm a meanie poopoo head. AI has no ability to comprehend cuisine. Enjoy your hydrochloric acid chicken.
>>21944001>>21944728>imagine flipping out like this over breadI wonder how you managed to sign up to 4channel
>>21943908>2026This has been the online recipe meta for at least ten years, probably 15.
>>21944752Sorry you're so dead inside, maybe get off the SSRIs and porn.
>>21943908>"AUTHENTIC" recipe for some exotic dish>author is the most basic looking white woman you've ever seen
>>21943908>Why is it so hard to find a straight forward recipe via Google in 2026?because recipes are for women since you only need a recipe for baking, baking is for women, and women can't shut the fuck up.
>>21946721I cannot argue with this logic.
>>21943926>Just ask ai.I've found myself doing this more and more often. I search for a recipe I haven't made in 8 months and simply cannot find it. Alternatively I do find a similar recipe and its on some gay website with 1,200 pop up ads and a 17,000 word dissertation about how they too enjoy eating food (more ad spots) before it gets to some poorly written recipe of >okay now add all the spices, flour, and half the butterHANG ON LET ME SCROLL THE FUCK UP TO SEE HOW MUCH BUTTER, FLOUR AND SPICESHow hard is it to just say "add 1/2tsp of pepper, add 2tbsp mace, add 1tbsp chives"? Why do you force me to either memorized the 23 ingredient measurments, or I have to scroll up and down on my phone (or whatever device) with dirty hands? AI can be pretty gay by giving me motivational "you got this!" shit mixed in, but at least it'll find the exact recipe, offer meaningful substitutes, and its all on exactly 1 screen with zero ads.
>>21946721i can bake without recipes
>>21946721Cooking is an excellent filter for low agency people. Don't believe me go into any video or recipe and look at the comments or reviews.>Can I sub olive oil for Evoo>Can I use fettuccine noodles instead of spagetti>Can I use 90/10 ground beef instead of 80/20And so on. You may think I'm being pedantic but I have had people cite me Gordon Ramsays shit ass cooking tips like it was gospel and I have to tell them the fuckin Bonglore of touching your steak firmness is not a reiable way of checking doneness but a meat thermometer is. >But how do you cook it perfect everytime withoutBitch practice. These motherfuckers do not understand developing good cooking sense is trial and error and the willingness to experiment in the kitchen. I have subbed in Greek Yogurt in so many recipes with much success and would not of done so without constantly experimenting with it to see how versitle it can be. Anyway enough of my sperging but thats why all these recipe placards are like this. Too many low agency lack of creative thinking individuals elbowed into cooking and turned the hobby into a fucking lifestyle blog.
>>21946826>>Can I sub olive oil for Evoo>>Can I use fettuccine noodles instead of spagetti>>Can I use 90/10 ground beef instead of 80/20Wait, those comments are serious? I thought they were trolling. They're such stupid questions that I just figured they were fucking with the poster.
>>21946824I least implore you to understand that you're baking at a very high skill level if you can bake by eye measurements.
>>21946836The average viewer of this content are middle aged mothers and boomer grandmas maybe the somewhat older millennial too but yes they are not trolling they genuinely view simple cooking as chemistry (Not to sound reddit but it is sorta if you get into the high end cooking theory) but the average person doesn't need to know all those details and their lack of research or complete inexperience cooking on a regular basis leads them to ask these questions.
>>21943917>Rachael RayLegit thought that was Tulsi for a second
>>21946823Yep using Google Gemini for recipes is a hundred times better than using regular Google search and wading through ads and blog slop.Picrel: straight to the point
>>21946847Middle aged mothers ARE millennials.. Millennials are in their late 30s/early 40s.
>>21946855Its fine for very simple recipes but you should experiment and actually write down recipes to store in a tin or a book that are go tos. Family recipes need to start being internally cataloged and passed down again. Call me a boomer for it but our kids need a good foundation provided to them.
>>21946826I've noticed over the years that the more cooking books on display in a person's kitchen, the less likely they know how to actually cook things. Especially if they have celebrity chef books like Gordon Ramsay. Even worse - cookware by Jamie Oliveoil
>>21946867You'll have to forgive me Anon I keep forgetting 2014 was 12 years ago
>>21946840does it not count if i use a scale
Holy shit I thought the chick on the left was someone different. Didn't realize that was what she looks like now. WTF I agree with >>21943998Aging is worse than others on some but there's something else going on here
>>21946873Using AI to find new recipes or old favorites is a completely separate issue of passing down hand written recipes. Neither are connection or mutually exclusive.
>>21946875Yeah, I knew I was cooked when I described myself the other day as "a middle aged dad" as an explanation to my wife of why I "don't wear colours anymore". I'm not young enough to wear aubergine or burnt sienna anymore. Which actually started a joking "argument" about whether one of my shirts is brown or green. We split the difference. It's breen.
>>21946890>>21946875>>21946867>>21946847https://www.youtube.com/watch?v=naGLLVdZZsM
>>21943908Google and AI in general are looking for E-E-A-T: Experience, Expertise, Authoritativeness, Trust.Wikipedia mentions its sources. So do scientific websites, journalists, nature magazines, even artists do. Everybody mentions their sources. Except for cooks. Escoffier doesn't mention any. His book is shit. He just happened to be incredibly popular in the UK so his book got translated in English. His sauces are wrong, he doesn't respect seasonality and his product knowledge is terrible. Most of his book was written by other people who didn't get (or want) credit. The French know how to cook. They just don't bother learning English. Same goes for the Italians.On top of that 50% of culinary internet traffic is bots. What they do is they hammer Karen's blog all day, every day, steal the data and sell it to media companies and their henchmen: Bon Appétit, Ragusea, Lopez-Alt, Ottolenghi, Ramsay, you name it.These idiots (their marketing teams and media companies) then make imaginary new dishes with Karen's recipe which was pants-down-retarded to begin with.The result is that the first 10 pages of Google are filled with absolute garbage. There's only one English-language website on the entire web which correctly points to the origin of mayo and gives the correct recipe. And it isn't Wikipedia. Google labels that as an unverifiable "outlier" so it doesn't get ranked.Meanwhile the Karens discovered AI and E-E-A-T standards so they're stuffing their first few paragraphs with stories about their mom's recipe to gain Google authority. The bots scrape their sites. Serious Eats, Allrecipes, Jamie Oliver, Food and Wine and Epicurious all mimic that behaviour. And that's what you get: a shit internet when it comes to cooking.
>>21946875>2011+15>not realizing that the older you get the faster the years go by
>>21946932Recipes are not protected by copyright or intellectual property laws.However the photos and long-winded stories that accompany recipes are protected by copyright.
>>21943908You could try to filter by year under "custom range".
>>21946874most people just cook for fun as a hobby and don't take it very seriously. my mom owned a lot of cook books and she cooked every day but she never got better at cooking because to her it was just playing in a sandbox. she did mad scientist shit and fucked food up constantly by experimenting. she never had intentions of becoming some kind of mustard chef 9000. I had the opposite approach to cooking where I started at the basics and worked my way up by technique and I quickly became a better cook than her but to me cooking became very joyless and once I turned 30 I basically stopped cooking for fun and now I just cook low effort 1 pan meals.
>>21943908I remember watching The Next Food Network Star back in the day and when they practicing shooting segments the producers said it was super important to make sure each meal had some kind of story attached to it like, "this is what my grandma used to make every Tuesday in March". I thought it was retarded but then I remembered their audience is like 90% stay at home moms who don't actually care about the recipe.Anyway, just copy the website URL paste into your AI of choice and say extract the recipe from this website. wala!
>>21947063Cooking has this weird hidden skill ceiling where you don't become truly good at it until you've mastered the fundamentals after that you have to study certain styles of cooking then you have to figure out how to refine recipes not just cook them accurately. There's this huge barrier in cooking that many cultures think they cook something perfect by sheer virtue of they are culturally associated with the recipe. Most recipes are held back because the cultural owners refuse to innovate them then when someone within the culture tries to innovate it they get called out for being "fusion" or "not authentic". Real crabs in a bucket mentality holds food back at a fundamental level.
>>21947377That's why the best french cuisine chefs aren't French at all.
I’d eat whenever the girl on the right produces.
>>21947445It's absolutely brutal to find out Rachael Ray looks like Lady Di now. I suspect she started drinking heavily, the bloating and puffy face are telltale signs of a chronic boozer.
>>21943908healthy rachael is a smashsomeone fix this
>>21947463She's unfixable.But...there is another.
What the fuck happened? Is she like rotting away irl?
>>21947476Too boujee. Rachael is kinda funny and always down to cook. >>21945001molly is a hot mess
>>21947480Likely alcoholism or possibly side effects of a medication. Some pharmas just make people into disgusting blobs.
>>21943908The longer the blog post, the more ad revenue they get. Hit the "jump to recipe" button, retard.
>>21947541I don’t mind bigger girls but like her face is totally destroyed too, what a shame.
>>21947545most websites don't actually have those anymore because it hurts advertisers, retard.
>>21947541Yeahh Prednisone will do that, it looks exactly like how my grandma's face changed.
>>21947566>moon face (moon facies)moon facies sounds like baby talk
>>21946855>Google Geminilets try BraveAI...
>>21947634this would make the most inedible dough ever
>>21947634>No yeast>No riseI have one no yeast dough recipe for pizza and its not as good as a yeast recipe but its handy in a pinch as it utilizes beer. As for this recipe I can only imagine the most dense bland pizza dough ever.
>>21949334>>21947634No salt in those recipes is a big mistake. I've done that before. It's edible but bland. Bread needs salt
>>21949368It uses baking powder so it'll still rise from that. It just ends up softer more like a biscuit than bread.
>>21949334How about Rachel’s?
>>21943908Use ai chatbots for this now. They're very effective at sorting through blather and space filler to extract the actual recipe and spit it out at you.
>>21944001No, you don't query it to give you a recipe. You query it to find existing complete recipes and provide them to you in a list.
>>21946823>scrolling makes my thumb acheMaybe get organised before you start, stupid child.
>>21947040I literally answered OP question and no one took notice :(
>>21947452thats literally just what older chubby women look like
>>21946826Speaking of blogs...
>>21949730Look anon I'm well aware I'm a hypocritical sperg its okay.
>>21949565How would you suggest I get more organized to read the measurement amounts on a recipe because they didn't feel like typing it out in a reasonable format?Are you one of those insufferable homosexuals that gets a separate bowl and measures out every ingredient before you start cooking? Do you think you're filming a god damn TV show in your kitchen?
>>21949873If you read the recipe in it's entirety before you start, you don't even have to use all separate bowls. All the things going on at the same time can be in one bowl. It's really funny that you're the one having problems cooking and them calling people insufferable for using proper procedures and having a fine time cooking lol
>>21949873Don't use those recipes desuThere's thousands of recipes online, pick a different one that has "jump to recipe" button
I just pirate hundreds of cookbooks, then take months to check one, screencap few interesting recipes, and delete it.Googling recipes was always hit and miss, one of the most popular sites halfbakedharvest cheated algos by featuring every popular takeout name in existance, meanwhile the site is run by an anorexic, who doesn't eat what she cooks and is good at food photography.
>>21949896>All the things going on at the same time can be in one bowl.Or, hear me out, you just say what the amounts are because I have the bowl for the marinade in front of me while standing in front of my spice rack. Even if I were in your step 1 of measuring and combining them into 1 bowl before incorporating into the next step, I'd have to scroll up and down to begin with. Hint: I'm not making a 4 ingredient 1 skillet recipe, you philistine.
>>21943908>Why is it so hard to find a straight forward recipe via Google in 2026Because:1) Google ruined searching for recipes by changing how it measured what a successful search is, and started directing people to long ass pages full of irrelevant crap.2) Google then compounded this by using a specific format for cooking recipes that enabled clickbait & SEO bullshit designed to draw traffic, regardless of the content being good or not.3) And now AI slop.
>>21947377>you have to figure out how to refine recipes not just cook them accuratelyThis is a gay mindset to have. The great flaw of progressive thought is that it often ruins great tradition just for the sake of having something novel. Creativity as a cook is far more valuable in a practical >what can I do with these limited ingredients?sense than a >wa la look at me I'm an artiste I have deconstructed le big macsense. Not to say that the invention of new dishes is a bad thing, but looking at "refining" old ways as the pinnacle of culinary skill seems an unhealthy attitude that implies a disregard for thousands of years of accumulated knowledge.
>>21949951You're completely misinterpreting what I said and many cooks and chefs who actually give a shit about their craft agree that recipes need to be refined. Refining by its definition is improving something so it can have a higher purity. Its literally one of MWP ethos he preached after turning in his stars. Recipes should be simple but refined. Making a deconstructed big mac is not refinement its rather embracing absurdity in cooking. We have more technology and ingredients than ever and we do have better ways of cooking recipes now. At scale a Sous Vide is probably one of the best leap's forward in a commercial kitchen because it allows for more consistency in cooking and less active cook time. Thats just one example others are how you can use a pressure cooker to make a better stock in a fraction of the time rather than the classic french method of making stock.
>>21949922> HintNo shit you jackass. That's why prep work makes cooking easier.
>>21949951> Refinement is like progressivismThat's just retarded desuAt the very least, you should be refining the recipe to your tastes.
>>21946855>>21946855AI is shit for recipes. Fun fact: I asked AI (Gemini). Apparently 55% of internet traffic for cooking related topics is bots scraping content off of Karen and momblogs, rehashing it, and presenting [whatever they find, anywhere, by anyone] as a "new" recipe with added babble.You might wonder who on earth wastes their time doing this? It's large media conglomerates. Condé Nast, Warner etc. They own pretty much all your favorite websites: Epicurious, Bon Appétit, you name it. Those microblogging sites? All fake. >>21947018Except they are. You can't copyright an ingredients list but if you think you're going to make a killer website with Thomas Keller or even Escoffier recipes I've got bad news for you.
>>21943908Sometimes I'll just ctrl-f cup to get to the recipe faster.
>>21947018I've heard that Google puts any pages that just copy and paste from other pages at the bottom of the search results. Since the ingredients and instructions will be the same every time, the only way to get anyone to actually look at your website is to include some original extra information that no other site has. This is why the recipe is at the bottom, after eight paragraphs about muh grandma.My problem is, I know absolutely nothing about cooking and I want retard-proof recipes. I saw one once which said the food took 35 minutes, so I started it 35 minutes before I wanted to eat it. Step 4 or 5 was, genuinely, "Leave it to rest for six hours, or overnight if possible." So how did they think it would take 35 minutes? Recipes are full of fucking lies and I don't know if proper cooking people who post here regularly have that same experience or not.
>>21950294You're retarded for not reading the whole recipe before cooking. Time is always a lie, 20-minute caramelized onions don't exist.
>>21943908Go find your grandma. Ask to copy her recipe book. Old people regularly either write down their favorite recipes or cut out from magazines etc and paste them in a book. They'll often scribble notes and changes based on trial and error. Get a scanner or take photos of every page and convert into pdf.
>>21946873I don't know, it gave me a recipe to make cheese filled meatballs using cheezits for bread crumb that was pretty alright. Also made a cheesey hollandaise sauce to put on broccoli and cheesy twice baked potato. So pretty sure it can handle complex recipe ideas. It also gave me a recipe for deep fried chicken meatballs using chicken in a biskit for crumb coating. Trying get a good protein cookie recipe was trial and error though.
>>21950617One thing AI assistants are good for is giving a list of ingredients and then asking them to find recipes using those ingredients.
I don't understand this complaint.Every recipe site I've used has a button to skip to the recipe.
>>2195030415 minutes + 75 minutes of dicking around with plates to make the slop look nice for the camera
>>21946875That image always makes me sadSomeone comfort that cade immediately
>>21946932redpill on the true origin of mayo?
>>21947541>dog on the counternegative 2 out of 10
>>21949664we don't want answers, everyone itt and on this board generally either cooks and doesn't care about the state of "mom blog" recipes, or doesn't cook and therefore doesn't care about the state of them either. Also, almost every single recipe site, even the shit ones, has a "jump to recipe" button that works
>>21943908This is why I only watch the eternal Chef John
>>21949664Cooking websites, forums and image boards are dead. They've been dead for over a decade now. Social media is over. AI doesn't know wtf it's talking about. OP's issue is finding good recipes without the usual nonsense. The answer is: telegram, signal and pdfs. We all moved on when personalized search results became a thing. Since then we only share with people we actually know. The internet is over guys, better get used to it.
>>21951638It's horrible but true. The modern internet is just ad revenue, data mining, and subscriptions all the way. Gone are the days of actual content posted by people who did so just for the sake of posting it. I'm glad I've been writing down recipes I've found over the years that turned out well; I probably couldn't find them now.
>>21944001Ftfy...
