Our Story

We were tired of recipes that read like ad copy. Long preambles, missing weights, vague heat levels, and the same five photos cropped twelve ways. So we started writing for ourselves -- recipes that work the first time, with ingredient counts that make sense, methods that fit on one screen, and pictures of the actual food.

Today the library covers 115 dishes across ten of the most-cooked cuisines in the United States, from Italian and Mexican to Cajun and comfort-food classics. Half are open to everyone. The other half, including the live-culture ferments and brines that gave us our name, are available to members.

We are based in Miami. We test in cast iron and on charcoal. We measure flour by weight when it matters and by cup when it does not. We answer the email.

The Platform Offers

• Step-by-step recipe tutorials (with photos and videos) easy to follow methods.
• Global and fusion cooking adapted for Indian kitchens
• Global and fusion cooking adapted for Indian kitchens
• Baking recipes, especially eggless cakes and desserts
• Kid-friendly meals and lunchbox ideas

What We Offer

Whether you are looking to sharpen your culinary skills, host a unique private event, or simply enjoy an unforgettable farm-fresh meal, we offer a range of curated services designed to celebrate the joy of food:

• Farm-to-Table Dining Experiences
• Seasonal Menus Inspired by Local Harvests
• Partnerships with Local Farms and Artisans

Above all, we are:

Friendly

We love trading ideas and hanging out with fellow home cooks.

Supportive

Struggling with dinner inspo? We’re here to help!

Creative

Cooking is an art. We like to experiment and express ourselves.

Approachable

We don't judge—all cooking levels and recipes are welcome.

Down-to-Earth

We love good food, period. It doesn’t need to be fussy to be great.

Fun

Like you, we enjoy friends, family, cooking, and having a good laugh.

Our Values

Foodie Incarnate believes everyone and every voice deserves a seat at the table. We want all home cooks to find dishes that represent them and honor their heritage, and we strive to cultivate a community reflective of our readers’ varied backgrounds. That goes for our team, too! We are diligent about working with writers, editors, photographers, and recipe developers with expertise in all types of cuisines. Our goal is to make room for everyone at the table (so long as they share the secrets to grandma’s best recipes).

The Team

Marisol Vega

Founder, Recipe Director

Marisol grew up in a Cuban-American kitchen in Hialeah and spent ten years as a line cook before turning to recipe writing. She tests every single recipe before it goes live and writes most of the Mexican and Tex-Mex section.

Theo Nakamura

Editor, Asian Fusion lead

Theo runs editorial. A former magazine editor and home pickler, he brings the discipline of a copy desk to a kitchen where things are usually on fire. He keeps our voice consistent and our weights in grams.

Levi Crawford

BBQ and smoke columnist

Levi grew up in Memphis, competes on the regional BBQ circuit, and writes our smoke and grill content. If a recipe involves wood, fire, or hours of patience, it probably came from his backyard.

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