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- Can I repost / republish your recipe or photo on my website?
- Why don't your recipes use volume (cups) measurements? Can you convert them for me?
- Why don't your recipes include nutritional information and calorie counts?
- Are you professionally trained?
- Where do you get your recipes?
- Who takes your photographs?
Can I repost / republish your recipe or photo on my website?
If you would like to feature a recipe of mine on your own website or social media, please feel free to do so by using (1) one photo and a link back to the recipe by name, credited to ThePracticalKitchen.com, as well as any relevant social media tags.
If you use one of my recipes as a component or base to put your own spin on the recipe and would like to republish it on your site, please link back to my original recipe at the top of the post with a credit to The Practical Kitchen, and rewrite the recipe in your own words.
All images, recipes and content are ©ThePracticalKitchen (Ryeisenberg, LLC) and any unauthorized use without permission is not permitted. Any distribution of content from The Practical Kitchen beyond what is described above is copyright infringement. The Practical Kitchen reserves the right to ask you to remove any photos/links at my sole discretion.
If you would like to feature one of my recipes in a published cookbook, please email me rebecca@thepracticalkitchen.com.
Why don't your recipes use volume (cups) measurements? Can you convert them for me?
When it comes to baking, measuring by weight using a kitchen scale is the most accurate way to do so and will give you the best results. I test most of my recipes by weight (particularly the baking recipes), not volume.
If you’ve been measuring using cups/spoons and have wondered why sometimes you make a recipe and it turns out perfectly, and other times you make the same recipe and it turns out flat or dense or the dough is just way too sticky or dry, measuring by weight will help fix that problem.
Did you know that there’s no universally accepted standard for what “1 cup” of flour weighs? Unlike denser ingredients like water, honey, or granulated sugars, which can fill a measuring cup with no air pockets, flour is light and can be loosely scooped or tightly packed into a measuring cup depending on how you scoop it.
Different recipe developers and flour brands use different conversions for “1 cup” of flour by weight, making it very hard to convert a baking recipe from volume to weight measurements (and vice versa) with any sort of accuracy. One baker’s loosely scooped “1 cup” of flour may weigh 120 grams. Another baker’s “1 cup” of flour may weigh 200 grams. And when you scoop the flour in your own kitchen, it may weigh as much as 240 grams! That makes a big difference in how the recipe turns out!
Recipes of mine that use volume measurements are likely cooking recipes, not baking, and can handle some inaccuracy in the ingredient quantities.
And before you say "but in America we use cups!" hi, hello, I am American and went to American pastry school and in American pastry schools we use ounces and pounds which are a weight measurement. I think grams and kilograms make for easier math, so I test my baking recipes using gram measurements.
And finally, no, I won't convert the recipes to cups for you. Do so at your own risk.
Why don't your recipes include nutritional information and calorie counts?
I find diet talk exhausting and boring and, quite frankly, deeply toxic and harmful and I just don't care to entertain it. It's my website and I can do what I want.
It's important to me that The Practical Kitchen is a space to connect with the joy that comes with cooking and baking delicious, wonderful food and having fun doing it without having to participate in weight loss and diet culture. So I've chosen not to include nutritional information with my recipes.
Calorie counts and nutritional information can be triggering to those trying to break free from the toxic cycle of diet talk which exists everywhere else in the world. I am not a nutritionist, I cannot tell you what is or isn't healthy for you, and I don't feel it's appropriate for me to be making nutritional claims about my recipes using free nutritional calculators that exist online (and may or may not be accurate).
All bodies are good bodies, 98% of diets fail, and many of the "health problems" associated with fatness are the result of the extreme pressure yo-yo dieting places on the body, which is not accounted for in most medical studies. It's okay to be fat. Health is not a mandate. All bodies are good bodies.
If you're interested in learning more, I recommend reading "Everything You Know About Obesity is Wrong" by Michael Hobbes and "What We Don't Talk About When We Talk About Fat" by Aubrey Gordon. Michael and Aubrey are the co-hosts of the Maintenance Phase podcast, which I also recommend.
And if you're still looking for calorie counts, you may run my recipes through a calorie counter on your own time. I will not be doing it for you.
Are you professionally trained?
Yes! I'm a professionally trained pastry chef. I earned my certification in pastry arts from Cambridge School of Culinary Arts in January 2021, graduating as valedictorian of my class. I'm also ServSafe Management certified.
Where do you get your recipes?
I develop my own recipes — some are inspired by other recipes, recipes I grew up with, or are adapted from existing recipes. Others are recipes I dream up from scratch or that I make because a friend or family member requested it.
I always cite and link to any recipe sources that I use in developing my recipes within the blog post, so if you're curious where something came from — read the post! And if the answer isn't there, leave a comment or e-mail me.
Who takes your photographs?
I shoot all my own photos and videos with my Nikon D5600. I edit the photos in Adobe Lightroom Classic. I shared more about my food photography gear here.
My headshots and lifestyle photos were taken by Caroline the Photographer.
