Frequently Asked Questions

Do you have a question for me, or perhaps you need an explanation of one of the site’s features? Here are a few of the common questions I get.


What is culinary science?

The blending of both food science and culinary arts allows for a deeper understanding of how foods interact from a cooking or baking perspective and how to leverage those characteristics for the desired gastronomic outcome. The combination of theory, practice, and intuition will help you gain the confidence you need to create flavorful meals consistently.

What is food science?

It focuses on delivering food products to the masses. Food science and technology is the study of the physical, biological, and chemical composition of food and its commercial application. It’s a fascinating field that is integral to the food system we have established today. Researchers, scientists, and engineers are charged with the incredible task of developing safe, wholesome, and innovative food products for people around the world.

What is culinary arts?

The art of preparation, cooking, and presentation of food for individuals. People working in this field, especially in establishments such as restaurants, are commonly called chefs or cooks. Chefs must be able to identify, purchase, utilize, and prepare a wide variety of foods.

Can I guest post on your site?

No. Jessica is the only author on this website.

How do I unsubscribe from email newsletters?

Open one of the emails you received from me. Scroll to the bottom of the email and click “unsubscribe.”

Can I use your photographs?

Thank you for your interest in using my copyrighted photography. You can share one of my copyrighted photos as long as you give Jessica Gavin credit with a link back to my website as the source. To use my photos for clip art/stock images, please email me for pricing and licensing details. Do not republish my recipe along with my photography unless we have negotiated compensation for the use of the copyrighted work.

Where can I purchase your cookbook?

You can purchase it in your local bookstore, where cookbooks are sold, or through online retailers, including Amazon, Barnes & Noble, Book-a-Million, Indiebound, Powells, QuartoKnows, and Indigo-Chapters.

What camera do you use?

I use a Canon 5D Mark IV with a 24-105mm f/4 lens and 100mm macro for the close-up food shots. I strive to have my food photography style clean and simple, focusing on showcasing the beauty of the food without overloading the shots with too many props.

What photo editing program do you use?

I use Adobe Photoshop. Everything you see is real. There are no food photography tricks, like using Elmer’s glue to mimic milk or spraying food with specific chemicals to make them look shiny. I’m not a professional, so I don’t feel the need to compensate for my lack of experience.

Have your recipes ever been featured?

Sometimes my recipes get online and print coverage. You can check out my Media page for that info, although I admit it’s not frequently updated.

Are you on social media?

Become a Fan on Facebook
Become a Follower on Twitter
Become a Follower on Instagram
Subscribe to my channel on YouTube
Become a Follower on Pinterest
Follow on TikTok
Follow via RSS
Connect on LinkedIN

How do you make your nutrition labels?

As a food scientist, I love information. I use the WP Recipe Maker plugin, which allows the ability to enter the ingredients and serving size. The plugin uses the FastSecret Platform to pull nutritional data from brands around the world. I still have to make manual modifications as I don’t feel this information is 100% correct, so please use this feature as more of a guide or approximation.


If you have a question about a specific recipe, please review the comments on that post. If your question hasn’t been answered, feel free to continue the conversation by leaving a comment or question directly in that post.

If you would still like to get in touch on other matters, there are a variety of ways to contact me.