I find FAQ pages a little self-indulgent, but the same questions tend to come up over and over again so I collected them here for easy answering.
I have nutrition information on some of my recipes, but not all. I started off not giving nutrition information because eating is so much more than numbers, but began adding them at the request of so many readers. If you don’t see what you need, you can plug the exact ingredients you use into any of the free available online calorie counters. I never give nutrition information for desserts, because they are desserts!
Yes, I LOVE seeing what you make! Nothing makes me happier than seeing you make my recipes. You can share the photo on Instagram by tagging me @delishknowledge and using #delishknowledge or upload it to the Delish Knowledge facebook page.
I did! Which means there might be some hiccups along the way. If you find anything that doesn’t work or doesn’t feel intuitive, let me know.
I have a Bachelor’s Degree in Nutrition and Dietetics from James Madison University in Harrisonburg, VA and a Masters Degree in Exercise Science from The University of the Pacific in Stockton, CA. I am also a Certified Personal Trainer
(CPT), Group Exercise Instructor and Registered Yoga Teacher (RYT).
Yes. Everything that I post here are things that I’ve made, loved and recommend making. I would never share something with you that I wouldn’t personally eat.
I also have a great group of friends that I usually send food to, especially on days when I’m testing 5-6 recipes in a day.
Yes. Recipe development for this website and food companies, blogging, freelance food writing and consulting all contribute to my full time job. I started this blog back in 2010 and went full time when we moved to St. Louis in 2015. During those early years, I worked as a sports dietitian and as a Wellness Director for a University in California.
I’m grateful that I’m able to work for myself and do what I love every day, and worked hard to get here. I’ve had an entrepreneurial spirit my whole life, I was the kid selling painted rocks at 8-years old and started a clown business for kid’s birthday parties at 11. I have a degree in Nutrition from James Madison University (go Dukes!) and a Masters in Exercise Science from University of the Pacific.
Only blog because you 100% love it. Do not expect to make any money from it, even if others are.
Thanks for asking, but I do not (nor have I ever) have guest posts on my blog.
I do not do product reviews and do not accept free products in exchange for reviews. I do offer sponsored post which usually include recipe development. I work for compensation, not brand exposure.
Occasionally you will see an amazon affiliate links throughout my writing, but I only put these on products that I personally own and love.
My advertising is run through Ad Thrive. I do not allow additional advertising on my website.
I do! And if you go back far enough, you’ll see that it took me a very, very, very long time to get comfortable with food photography.
All photos in the early years were shot with a Nikon point and shoot or my phone camera.
My first camera was a Nikon package that I purchased at Costco and used the lenses that came with that for a few years while I really got the hang of shooting in manual mode. 99% of the time I shoot in natural light, though occasionally I will shoot in artificial light if I’m on deadline.
I usually edit my photos in Adobe Lightroom, as needed.
Since then, I’ve upgraded to a Nikon D610 and use a 60mm f/2.8 lens, a 100mm macro or a 18-105mm zoom lens. I primarily shoot on a tripod in natural light. I use backgrounds that my husband made or from Erickson.
Yes. As long as you credit me and link back.
Unless I specifically note in the recipe that I’ve successfully swapped in another ingredient or left something out, I can’t guarantee your finished result.
I hope so! I can most definitely respond if you keep your email short and to the point. However, I get several inquires a day and emails to pick my brain or help with the path to becoming a dietitian take up too much time and will likely go unanswered.
Of course. Please leave the question IN THE COMMENTS ON THE RECIPE POST. I cannot answer the question via email. It’s also helpful because others may have the same question as you. In fact, someone else may have already asked the question, so if I don’t immediately respond, check out previous comments.