If you're coming to The Kitchn, you're coming for the food — but did you ever stop to think how much the image of certain foods plays into your interest in said food? Are you drooling over this gorgeous photograph flatbread with vanilla lemon salt and flower petals? I know I am!

A picture really is worth a thousand words, and today we have the privilege of hearing from an incredibly talented food photographer, Nicole Franzen, about how she makes that food photo magic happen. More

Stella Parks is the pastry chef at Lexington restaurant Table 310 and the brains behind the phenomenal BraveTart blog. When I wondered how best to store the leftovers from my Carrot Sheet Cake and keep them tasting fresh, she's who I turned to for advice. Ever wondered whether cake needs to be refrigerated? Or how best to keep it from drying out? Here are your answers. More

If you're a home cook and at all curious about whole grains, you've probably picked up a bag of one of Bob Red Mill's fresh, organic products at your local grocery. Today I had the pleasure of touring the Mill (yes, it's very red, just like the packaging!) with Bob Moore himself. Read on to discover more of the inspiring story behind this remarkable, family-minded, whole foods-loving entrepreneur. More

Is there anything that says "Birthday" more than a thick wedge of chocolate cake? For me, it's always triple-threat chocolate, devil's food cake with chocolate ganache and maybe a layer of chocolate fudge frosting for good measure. All this changed when strolling at my local farmer's market, whereupon I fell for a delicious "Mexican Hot Chocolate" cupcake made by Crave Bake Shop. More

Food photography is a hot topic these days, as many cooks love to snap shots of their food for friends on Facebook and Twitter. Even if you don't keep a blog or photograph food as a hobby, you may want to share that birthday cake you made or the lasagna from last weekend. We are always trying to improve our skills here too, so we asked three professional food photographers to share their single biggest piece of advice for new food photographers. They also share their favorite piece of equipment (besides the camera) and their favorite kind of food to shoot! So welcome Andrew, Sabra, and Michael, and read on to see what they have to say! More

Matcha, a powdered form of green tea found mostly in Japan, is usually associated with intricate tea ceremonies where the tea is whisked and served in a special tatami-floored teahouse. It's a beautiful tradition but it has also kept many people from enjoying this delicious, creamy, slightly bitter/sweet beverage. It is possible to enjoy a bowl of matcha in your own kitchen using just a few key ingredients and utensils and a little less formality. Read on for instructions and a short little video I made showing how to whisk the tea. More

Sarah Hart has been making sumptous, inventive chocolates for many years at her sweet little shop in NE Portland, Oregon. It was one incredible (and decadent!) morning, spending time with her creating the artful confections that are so easy to gobble up. Pull up a chair, your favorite truffle and a strong cup of coffee as Sarah divulges the secrets of the indomitable cocoa bean! More

Ms. W, author of The Joyful Celiac blog and an old friend, stopped by the other night to eat decadent hunks of stinky cheese on Grindstone Bakery's quinoa bread and talk about ways that she finds nourishment, joy, and deliciousness in her strictly gluten-free kitchen and life. More

Steven Smith of Steven Smith Teas, has been expertly blending fine teas for the past thirty years. Steven and his wife, Kim, are both from the Portland, Oregon area, and after many different tea ventures and a few years of living in France, they've returned home. They've also opened a cozy tea shop. Pull up a chair, throw the kettle on, and join Steven and myself in a conversation about tea. Find out what this expert says about how to brew the perfect cup! More

During a recent visit with my old pal Teja and her darling ten-month-old, I was amazed and delighted at the foods she prepared for her little one. I just so happened to taste a little bit of baby's breakfast: persimmon, pear, rice and cardamom puree, and I had to pause, narrow my eyes and nod my head several times cooing, "Oh yeah," — the flavors were so harmonious. This baby mush was like a mellow version of South Indian pudding. It was fantastic and baby E ate it with the gusto of a hound dog puppy. Today Teja shares with us her tips for making baby food and a few of her daughter's favorite combinations. More