Angela & Mark

How did your cooking journey begin?

Mark: I always had a passion for cooking, and when we met, Angela quickly discovered how invigorating cooking and baking could be!

Angela: We started our Instagram in 2018 to share beautiful imagery of the food we created together, and soon realized that a blog would allow people to enjoy our recipes with us. Along the way, I discovered my love for food photography.

Describe your culinary style.

Mark: In short, innovative with a small side of traditionalism. But we love all cuisines. When we travel to other countries or regions, we love diving deep into the food culture and bringing some of that back to our home kitchen to recreate the dishes we love. Understanding the building blocks of cooking can really drive your culinary style, and that foundation is ever growing and important to us to portray to our readers.

What do you love most about cooking?

Angela: What we love the most about cooking is creating something together that we both love, and hearing that others make and enjoy our recipes, too!

Favorite recipe you’ve made with Calphalon?

Angela: Our favorite recipe we've made using Calphalon products is probably our Chicken Piccata.

Best cooking tip or advice you’ve ever received that you want to pass on to other home chefs?

Mark: Have a plan and organize yourself. “Mise en place” is more than a phrase in cooking for a reason. Without organization, everything gets more difficult, more frustrating, and less fun.

Insider kitchen tip everyone should know?

Mark: Learn how to taste your food. Salty, sweet, acidic, and bitter are your baselines in order, so that is what you should taste for. Once you find one lacking, make the adjustment and go through the 4 taste profiles again. You may need to taste a sauce, for instance, 5 to 10 times before it is perfect, but this will result in balance and the perfect taste in every dish you create!

What is your favorite secret ingredient that instantly elevates any meal?

Angela: This probably isn’t much of a secret, but WINE of course!