It's A Mystery! - Learning To Cook Blog at - 324455

Learning To Cook

It's A Mystery! 
Mar. 27, 2014 11:10 am 
Updated: Apr. 13, 2014 8:18 pm
I've often wondered about the selection process for for kitchen approved recipes. Before I write much more, I better say that I am not frustrated at all. I don't know the number of recipes being submitted for review, nor do I have any idea how many people are on the team tasked with reviewing recipe submissions. I am assuming that two or three people probably face a mountain of submissions. No. I am not frustrated, but I do feel for the folks that have to wade through all of those recipes. I'll bet it is still fun though.

Anyway, I have 16 submitted recipes (not yet approved), most of which are over six months old. I have to assume that anything that has not been approved within six months will probably not be approved because they are now near the bottom of an ever growing mountain of submissions.

Sadly, the reason that these recipes went unapproved will never be clear. I do not expect AllRecipes to spend time and money on teaching me to write a better recipe, but wouldn't it be nice to understand why a recipe was, not rejected, but not accepted? Were the directions unclear? Did it taste ghastly to the reviewer, but they were too nice to tell you that it made them vomit? Was it too out of sync with the seasonal needs of AllRecipes? Are there just too darned many cheese ball recipes on file to bother with another?

I am sure from the business perspective of AR, they are handling this issue in the best way. But maybe we could help each other. Maybe we already are but I am too dense to realize that it's already happening. I was thinking that maybe before we choose to submit a recipe for review, maybe we should leave it a personal recipe until we've had the opportunity to have it peer reviewed by posting the link to the recipe on the BUZZ, and then asking kindly for people to look at it in their spare time. Certainly it won't guarantee that the recipe will hit approved status, but it should improve its odds of being accepted, and the author will get a review of at least the recipe as written if not a full blown review by someone who actually made the recipe (as it is written).

Any thoughts on this would be appreciated. Is it practical? See any potential problems? Would it be better to devote a FaceBook page to peer reviewed recipes? Am I a hopeless nutjob?
Mar. 27, 2014 11:30 am
I think what they look for more than anything is a uniqueness to the recipe though I also think that there was a period there where they approved everything that came in to build up the online inventory but that is another blog for another time.....and I have recipes that have been reviewed by AR (says so in the file) that are years old that are "waiting to be published"...I have also had the pleasure of actually having a recipe rejected 15 years ago because it was too similar to another recipe - - so keep hoping & waiting or get yourself a website and sell it to Meredith. Then you can get all your recipes published instantly like a certain Chef around here.
Mar. 27, 2014 11:34 am
Here is the wording for the recipes I have that have been waiting for years to be published....... Accepted – Editing for Publication: Colorful Coleslaw...Your recipe met our basic criteria for Kitchen Approved status and is now being edited. Our editors will make sure ingredients are in the right order, directions are crystal clear, and any typos are corrected.....We get a lot of recipes, so this process can take a while - please be patient.
Mar. 27, 2014 11:49 am
Doc Simonson - One of the things I did notice about recipes that are approved it that the recipe description often indicates that it is either an original recipe (developed by the submitter) or a very old recipe (passed down through several generations).
Mar. 27, 2014 12:01 pm
A mystery indeed! Actually, Doc, many of us do float new recipes on the Buzz. Lela's Buttery DinnerRolls are a case in point. I was the first to review the personal recipe last year and the recipe was published last week......As far as the editing process, let us just say the quality control is lacking and what is most egregious to me is they make mistakes, omit ingredients and change directions. When the errors are pointed out, the response is that a published recipe can't be changed...huh? I haven't actually per used your recipe box, but if many were things you picked up living abroad, perhaps submit them on the German AR site.
Mar. 27, 2014 12:19 pm
Good afternoon, Doc. Like Doug I have a couple of bread recipes hanging in limbo for years, they aren't exciting recipes, to be honest. I did have my recipe for 'Larb' excepted for editing in 4 hours and published within a couple of days. They must have needed a Vietnamese recipe. One thing I have seen on a lot of personal recipes is poorly written directions. I tend to get too detailed and make things seem more complicated than they are. Writing recipes is an art. BTW - I can't imagine the job of wading through all the submitted recipes. Kuddos to the folks that do that job!
Mar. 27, 2014 12:54 pm
Interesting topic Doc. My corned beef recipe was rejected 3 times over several years saying there was a similar recipe on AR. I finally got it published when I won a contest as an Allstar and I am so pleased it has taken off. PS Still haven't found that similar recipe on AR.
Mar. 27, 2014 7:52 pm
Hi Doc, I've one published recipe and it sat in the 'waiting pile' for 3 years before it got published and then only because I wrote an anguished letter in which I explained that I only submitted my recipe after extensively searching online for anything similar, insuring it's uniqueness etc..Seemed to work. I had written to AR about twice previously and had gotten letters detailing the hundreds of thousands of submissions they had to go through. It seemed utterly hopeless. Awhile back, one fo the gals came up with a blog/game she called Somebody Made My Recipe in which we were invited to email her with our original recipe submission on the agreement that we would then make someone elses recipe and review it, it was awesome. I wish someone would pick up the ball and run with it again!!
Mar. 27, 2014 8:44 pm
It's both interesting and encouraging to hear about people's recipes getting published after two and three years in the process.
Mar. 27, 2014 8:58 pm
There are certain recipes that I've submitted that I am glad weren't published, but there are others that really puzzled me as to why they weren't. German Style Fried Potatoes is a personal recipe that I just can't figure out why it wasn't published. It even has a review from Linda (LMT) that was very positive.
Mar. 27, 2014 9:30 pm
I am going to have to try that recipe Mauigirl! Awesome reviews!
Mar. 28, 2014 5:06 am
I've often wondered those same questions myself and arrived at the same conclusions. I've had 4 recipes published. One sat for over a year so I almost took it off then a week or so later it was published. I didn't even have to pimp it for it to become pretty popular. What can I say about another? Where can you go wrong with bacon and bourbon :) Now off to look at that potato recipe!
Mar. 28, 2014 7:09 am
Doc, I like seeing personal recipes on the Buzz. German fried potatoes sound really good. I know you can search people's personal recipes. However, when a person has thousands of recipes saved it is hard to find personal recipes.
Mar. 28, 2014 11:18 am
Lela, it is really hard to search when they have a bazillion recipes saved, but it can be a little simpler because you can sort by type. If you click on the header for the saved recipes you can scroll through the type until personal comes up as the first recipes presented. Then you have fewer recipes to schlaug through.
Mar. 28, 2014 11:18 am
Bacon and bourbon? MmmMmmmMMmmm...
Apr. 1, 2014 6:30 am
Doc, if you visit the buzz, there are a couple posts most weeks, dedicated to personal recipes. One is one of the Lindas [2d? LMT? drawing a blank], asking if you've made someone's personal recipe, and asking what it was and how it came out. The other is by sueb, asking if anyone has a personal recipe that is so far unpublished, that they would like to share. . .
Apr. 1, 2014 10:06 am
Thanks gammmaray! I will look into that.
Apr. 13, 2014 8:18 pm
I agree it can be frustrating to have a recipe in limbo land forever. The appearance of favoritism to certain contributors, be it true or just "sour grapes" on the part of the originator, can cartainly have a negative impact. Unfortunately, I don't have any suggestions, except to wish that further communications about the status of a submitted recipe would be available. With so many incoming recipes and the requirement to put nutritional info on the finished product, even that seems unlikely.
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Doc Simonson

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
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