Don’t call it a comeback

Yahoo's showing signs of motion after a long period in the morgue. But is it reborn, or just undead?

A conference call discussing fourth quarter earnings at Yahoo appears to have ignited a surge of optimism for the veteran web company’s prospects – just google “yahoo comeback” to find out – but are commentators getting carried away?

Yahoo reported a 14 percent rise in earnings during 2012’s final quarter, supported largely by growth in search advertising revenue, and pleasantly surprised investors: share price immediately jumped 5 percent, topping off a 25 percent six month rally.

Most encouragingly, in a call to analysts discussing the result, newly installed CEO Marissa Mayer said the company’s next investments would go towards the entrenchment of Yahoo services in users’ “core daily habits” – the most core of these (if you don’t mind the term ‘core’ being used as an adjective) being its search function.

The FT headlines this as Yahoo “taking on google in the search wars”, but I don’t know if I’d go that far.

To put things plainly, despite overall revenue growing 4 percent, Yahoo’s actual net income fell 8 percent year-on-year, a fact that seems to appear at the bottom of most reports on the results if it appears at all.

More to the point, even with search advertising revenues healthy, the company only presides over a small and shrinking slice of the search advertising market - 6.2 per cent in 2012 compared to 17.8 per cent in 2008 according to one research firm.

So why the sudden optimism?

Because, at the heart of it, everyone likes an underdog story. And this has all the ingredients of a great one.

Google, having dominated the search market since the advent of its PageRank function in the early 2000s, is an obvious Goliath, and has fallen prey to the same erosion of public trust that has afflicted other web giants – see also Facebook, Apple and Amazon.

Furthermore, Yahoo has a young and charismatic CEO who has obviously captured the imagination of analysts and investors alike. And let’s not forget she’s ex-Google – not only does this fact make the narrative more pleasing, it adds serious credibility to the idea of the near-forgotten nineties relic clawing back ground from a complacent rival.

Yahoo’s long-term prospects in the ‘wars’ for users’ everyday web activity remain dubious. At the very least, however, the current burst of media excitement has awarded it an early marketing victory.

Yahoo's Marissa Mayer in Davos this year. Photograph: Getty Images

By day, Fred Crawley is editor of Credit Today and Insolvency Today. By night, he reviews graphic novels for the New Statesman.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad