I usually glance through the reviews of an online recipe, to make sure there are no errors other cooks have caught, and I try to avoid making new recipes for guests, in case they don't turn out as planned. But more than anything, I rely on instinct when following an unknown recipe, particularly when it comes from a source I haven't yet come to trust. According to the article, making changes to the recipe just might make it my own, for better or for worse:
Most dishes are robust enough to withstand a little light tweaking of course, providing you know what you're doing - hell, I've built an entire column out of it - but unless you've followed the instructions to the letter, I take the view that any ensuing disaster (or triumph!) is entirely your own.
• Read more: Cookbook errors: recipes for disaster at the Guardian UK
Have you ever been burned by a bad recipe?