Food blogging is still one of the biggest blogging groups online with thousands of posts daily and hundreds of people building their template, picking their theme and starting food blogs daily.
As much fun as writing about food may seem - it's not all eating free meals and taking pretty pictures of muffins. It is hard work and their are many factors to building a succesfull blog. What platform is best for you? How can you take great pictures? How do you promote your blog? All questions and hurdles that every new food blogger faces which is why the popular book series For Dummies have just released their Food Blogging For Dummies book.
It covers a number of topics including how to identify your niche, design your site, find your voice, and create mouthwatering visuals of your best recipes and menus - it comes in at around 15 dollars on Amazon and seems like a nice guide for anyone just starting on their food blogging journey.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.