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.
When it comes to baking, measuring by weight is the most accurate and will give you the best results. I test most of my recipes by weight (particularly the baking recipes), not volume.
I do my best to provide estimated volume measurements to give you a sense of how big of a bowl or cup you might need, but those are simply conversions I have Googled, and I can't guarantee you'll get the same results from the recipe.
Recipes of mine that do 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.
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.
Yes! I'm a professionally trained pastry chef. I earned my certification in pastry arts from Cambridge School of Culinary Arts in January 2021. I'm also ServSafe Management certified.
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.