About DishSip

I'm the founder of DishSip, and I started this site in 2025 after spending months frustrated with recipe websites. I'd find a recipe that looked great, spend money on ingredients, follow the instructions exactly, and end up with something that didn't work. The recipe would say "bake for 20 minutes" but my oven needed 35. Or it would call for ingredients I couldn't find anywhere.

The breaking point was a chocolate chip cookie recipe that promised "the best cookies ever." After three failed attempts—first they were too flat, then too cakey, then burned on the bottom—I realized I needed to create a place where every recipe actually works.

So I started testing recipes in my own kitchen. I use a standard gas oven, regular measuring cups from Target, and ingredients I buy at my local grocery store. If a recipe doesn't work the first time, I test it again. And again. Until I can make it consistently, I don't publish it.

After the first few months of running DishSip solo, I realized I needed help to cover different cuisines and cooking styles. That's when I brought on our team of home cooks—each bringing their own specialties, kitchen experience, and unique perspectives. Today, we work together to create and test recipes, but every recipe still goes through the same rigorous testing process I started with.

Today, DishSip has 874 published recipes, and each one has been tested at least twice in real kitchens. We've learned that recipe development isn't about perfection—it's about making something that works for real people cooking in real kitchens.

Our team isn't made up of professional chefs with culinary school training. What we do have is years of combined home cooking experience, a willingness to test recipes multiple times, and a commitment to only sharing recipes that actually work.

Our backgrounds vary: some of us have been cooking at home for 15+ years, others learned from family traditions, and some specialize in specific cuisines or techniques. We've made thousands of meals between us, failed at hundreds of recipes, and learned what actually works in a home kitchen versus what looks good on paper. We've cooked in tiny apartments with electric stoves, houses with gas ranges, and everything in between.

We stay current with food trends and techniques by reading cookbooks, following other food bloggers, and experimenting with new methods. When we learn something that makes recipes better—like the importance of room temperature ingredients in baking, or how to properly sear meat—we incorporate it into our recipes.

Most importantly, we cook these recipes in the same type of kitchens most of you have. We don't have professional equipment or test kitchens. If a recipe works in our standard home kitchens, it should work in yours too.

Cooking isn't our only interest, and we think that makes us better recipe developers. When we're not testing recipes or writing content, you'll find us:

• Photography: We take all the photos on DishSip ourselves. Learning food photography has been a journey—our early photos were terrible, but we've gotten better with practice. We use natural light whenever possible and shoot in our kitchens or on our dining tables.
• Reading cookbooks: Between us, we have a collection of over 50 cookbooks that we reference constantly. Some favorites include "The Food Lab" by J. Kenji López-Alt for technique, and "Salt, Fat, Acid, Heat" by Samin Nosrat for understanding flavor.
• Gardening: Several of us grow herbs in our backyards—basil, rosemary, thyme, and mint. There's nothing like using fresh herbs you grew yourself, and it's taught us a lot about how ingredients taste at their peak.
• Traveling: When we travel, we always seek out local food markets and restaurants. We've learned cooking techniques from street vendors in Thailand, pasta-making in Italy, and barbecue methods in Texas. These experiences directly influence the recipes we create.

These interests keep us inspired and help us bring fresh perspectives to recipe development. We also think it's important for readers to know that we're real people with lives outside of cooking—not just content machines.