The Cook’s Cook is an international community of people with an interest in food. Our contributors are home cooks, professional chefs and food writers, scientists, agriculturists and foragers who write from and about adventures on all continents. Our readers are just as diverse as our writers, with interests in every aspect of food and food preparation.
It is the desire of The Cook’s Cook to be a community where contributors and readers can share techniques, recipes and food-related experiences from all corners of our globe. To accommodate our international audience, all recipes are presented with metric and imperial (U.S. standard) weights and measures.
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The Cook’s Cook accepts sample products for review. We endorse products only after testing and approval by our staff. The Cook’s Cook also accepts media invitations for events, some of which may include transportation and accommodations.
Written permission from the publisher must be obtained before any of the contents of this website, in whole or in part, may be reproduced or redistributed.
Denise is the founder and publisher of The Cook’s Cook. She was a food editor and recipe tester for over 25 years. You may contact Denise at [email protected]
J. D. Landis’ thousand+ bottles of wine are kept in a crawl space, in which he often bumps his head. You may contact J. D. at [email protected]
Jacob has graduate degrees in forensic and clinical psychology, has studied film-making and criticism, works as a product reviewer and professional recipe tester, and enjoys writing about international travel. You may contact Jacob at [email protected]