The New York Times Cooking vertical is surging in popularity. It’s also facing new challenges.

When the going gets tough, the tough get cooking? The coronavirus pandemic has led to a surge in subscriptions to The New York Times Cooking vertical, Digiday reports. Monthly visitors are up 66 percent compared to last year, and revenue from non-news products (that includes Cooking as well as crosswords) is up by nearly $8 million. The vertical’s founding editor, Sam Sifton, believes the trend is driven by a collective desire to retreat into creature comforts during uncertain times: “It’s human nature to want to nest and make delicious things when the news outside is frightful.” At the same time, the vertical has faced fresh challenges: As media organizations reflected on their complicity with systemic racism this summer and fall, Sifton vowed to make the vertical’s staff more inclusive and to properly credit recipe originators.

The Counter Stories by our editors.