• July 20, 2015

    Introducing a shiny new Foodess!


    You may have noticed that things look a little bit different around here! That’s because Foodess is in the middle of a makeover.  It’s got a pretty new layout, and is easier to navigate.  We are still working out a number of kinks, but please have a look around and let me know what you think!  

    Rather than having one long, chronological feed of recent posts, on the new Foodess homepage there are features on top (sometimes my recent faves, sometimes a collection of seasonal recipes), with most recent posts shown in the clickable photo grid below.  So you’ll still know which posts are newest just by scrolling down a bit. (And regular readers might notice there is presently a bug with the dates/order – getting fixed as we speak!)

    (Or you can always keep on top of what’s new by subscribing via email – hit “subscribe” in the top menu – or by adding Foodess to your RSS reader.) 

    If you click on those three little horizontal lines in the upper left-hand corner, an off-canvas menu slides out.  Here, you can easily navigate to popular categories, etc.  

    We are still doing a post-launch cleanup over here and are aware of a number of issues, but please point out anything you notice or like/dislike in the comments – I appreciate your feedback and help! 


    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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