KitchenSanity teaches about food preparation, including food’s shelf life and spoilage. Since 2010, it has been dedicated to simplifying cooking and empowering people with the knowledge about food safety to create delicious, safe meals.
The Team
Each team member brings a unique flavor to KitchenSanity while ensuring that their articles and guides are both insightful and carefully crafted to be accurate and helpful.
Justin Micheal
Founder, Food Writer, and Editor in Chief
Justin founded KitchenSanity in 2010 and brings over 30 years of daily cooking experience to the table. He guides you through everything from food safety to how-to guides. With multiple Food Handler Certifications, he’s the expert home cook you can trust to make your life in the kitchen easier and safer. Learn more about Justin Micheal.
Tara Williams
Food Writer and Editor
Tara has been with KitchenSanity since the get-go, offering her personal experience from years of food experimentation and recipe creation. She’s your go-to for straightforward tips sprinkled with a dash of fun. Learn more about Tara Williams.
Carly Day
Contributing Editorial Assistant
Carly’s knack for research and ideas still shines through in many of our easy-to-follow guides. Though she’s a globetrotter without a permanent kitchen, her love for gathering and organizing the latest info in an easy-to-understand format has helped thousands of our readers. Learn more about Carly Day.
From time to time, we also enlist the help of other freelance food bloggers to get reader’s questions answered as quickly as possible while maintaining our standards as outlined below.
Our Process & Editorial Policies
At KitchenSanity, integrity is our main ingredient. Here’s a quick rundown of how we ensure you’re getting the best:
- Evidence-Based Content: Every claim is backed by scientific literature, which is cited with links in each article.
- Expert Input: Subject matter experts write, edit, or review all our content.
- Quality Sources: We rely on top-notch sources for our research.
- Up-to-date: Our pages are regularly updated with the latest info.
- Feedback: We welcome feedback to change or update any errors that may have slipped through.
- We don’t accept sponsorship fees.
- We don’t contradict food safety guidelines and nutritional information from agencies like the USDA and FoodSafety.gov.
Click here to read more about our editorial policies.
Our meticulously researched articles like How to Tell if Pork is Bad and How Long Does Deli Meat Last? are a popular go-to for food safety. Got a coffee conundrum? Our guides on Common Keurig Coffee Maker Problems and when that Keurig Descale Light Stays On have you covered. And when you’re running low on energy, these Kona coffee brands are sure to perk you up. Dive into food prep with articles like Can You Freeze Tamales? and Can You Microwave Tupperware? And if you’re torn between cookware, our Staub vs. Le Creuset showdown is a must-read. We even offer comprehensive food guides on Beef, Pork, and Chicken to elevate your culinary knowledge and skills.
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Publicity & Mentions Online
We’re thrilled to have been featured and mentioned in some noteworthy places. Check out where you can find KitchenSanity’s expertise around the web:
AS SEEN ON:
- How to Use a Keurig Machine on WikiHow
- Best Pizza-Making Tools on Insider
- 10 Foods That Never (or Almost Never) Expire on Mental Floss
- The Best Copper Cookware on Business Insider India
- How to Season a Dutch Oven on WikiHow Life
- How Long Homemade Simple Syrup Lasts on Tasting Table
- How to Tell if Your Garlic Has Gone Bad on Mashed
Seeing our name pop up in places we admire is always a treat. We’re all about sharing the kitchen love!
Contact Us
Got a question or a hot tip? We’d love to hear from you! Here’s how you can get in touch:
- Email: Reach out to us using our contact form for general inquiries or specific questions.
- Social Media: Slide into our DMs on X (Twitter) or Facebook for quick chats and updates.
We’re all ears for your kitchen stories, questions, or suggestions. Let’s keep the food conversation going! And while we’re thrilled to get your emails, the volume we receive means we do our best to reply to each one. Thanks for reaching out!
