Welcome To Honest Cooking!

Honest Cooking is an international online culinary magazine with the ambition to truly change the face of online food media. We feature over 900 of the world’s most interesting food & beverage writers, bloggers, photographers and Chefs, in a magazine that aims to become the leading and most inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

We’d love to hear from you! Whether you are a potential contributor, a reader who wants to share your views, and industry professional wanting to tell us about your new product or venture, or an advertiser wanting to promote your brand – you are always more than welcome to reach out to us on the below emails. We strive to answer you in a flash!


Editorial: editor(at)honestcooking(dot)com

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  1. I want to make your Citrus CHIFFON CAKE, with the Fiori di Sicilia flavoring, which uses OIL instead of butter, because it’s a “Chiffon” cake, which by definition uses “oil” instead of butter. But as you have said in the description of this chiffon cake, it’s a cake that between a traditional cake & a chiffon cake, etc. The recipe also has milk in it. So, could I use melted butter instead of oil in this recipe since it already has “milk” which is a component of butter? Please advise.

  2. Hello Honest Cooking,

    My name is Annada Rathi and I am a regular contributor to Food52. I am interested in pitching ideas to Honest Cooking. My specialty is Indian cooking and Indian flavors and how to incorporate Indian flavors into everyday dishes of American cooking like salads, soups, sandwiches, wraps, rolls and burgers. Please let me know to whom I can pitch my ideas and if there is any specific preferred format for the pitches.

    Thank you!

  3. Jessica Potts is/was a contributing author to your site. I am trying to find her giant snickerdoodle cookie recipe but have been unsuccessful as even her website is no longer loading. Does Honest Cooking happen to have it somewhere? Thanks in advance.

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