Feeling behind in your food business? Learn why slow growth is normal, how successful cottage food businesses really grow, and how to stay the distance. Read more

Crispy skin, juicy meat, and the best roasted chicken recipe that actually tastes like chicken. This recipe breaks down how to choose the right bird, why dry brining makes all the difference, and how spatchcocking ensures even cooking every time. Simple, classic, and just a little smug once it comes out of the oven. Read more

Learn ethical, transparent, and creative ways small cottage food businesses can use AI for content, photos, and growth—without losing trust or authenticity. Read more

Vinegar is the most overlooked ingredient in the kitchen. Learn how vinegar transforms flavor, why acid matters in cooking, and which vinegars every home cook should keep in their pantry. Read more

Cooking and baking don’t have to rely on rigid recipes. In this in-depth guide to common cooking and baking ratios, you’ll learn how professional chefs and seasoned home cooks build recipes from simple ingredient relationships. From bread dough and cakes to sauces, vinaigrettes, and condiments, this article breaks down the foundational ratios behind everyday dishes—so you can cook with confidence, adapt recipes to your taste, and create meals using what you already have on hand. […] Read more

Tuscan chicken may have taken the internet by storm but in our opinion most of the recipes we’ve seen lack the most important step – developing flavor. So we took to the kitchen to develop a better version that’s still easy to do, uses common ingredients, and is one pan and budget friendly but builds enormous flavor that will have your family begging to have it again and again. Northern Italy and southern France share […] Read more

If you’re building a kitchen to last a lifetime (and maybe to be fought over at estate sales), this is the guide for you. Below are the essential, investment-grade ultimate kitchen tools — the heavy hitters that make better food, save time, and actually become more lovable with age. This is my tried and true advice after 30 years of building a kitchen that I love coming back to day after day. No matter what […] Read more

If you’ve ever cooked a pot of soup and thought, “Hmm… it’s good, but it’s missing something,” that “something” was almost certainly homemade chicken stock. Making your own stock is like discovering a cheat code for cooking: soups become silkier, sauces gain depth, and even plain rice suddenly tastes like something a chef made “with intention.” Read more

Running a small food business out of your home is equal parts flour-dusted joy and total chaos. You’re the head baker, social media manager, accountant, and janitor—all while trying to figure out how to make your cookies look sexy on camera. The good news? With a few smart marketing moves (and maybe some new labels), you can get more eyes—and mouths—on your delicious creations. Read more