Hi, I’m Joanne!
When I was in middle school, I read the “cool kid books” like Harry Potter and Chicken Soup for the Teenage Soul, but more often I read cookbooks and culinary textbooks that taught me about the chemistry of cooking on a deep, molecular level. Food is cool stuff. I mean, did you know that the hardness of your tap water can affect the gluten development in your bread? Or that one of the reasons we keep butter cold for pie crust is because butter is an emulsion of water and fat, and once it melts, you cannot get it back? Those are the tidbits of knowledge that I have collected since I was a little girl, and my curiosity for that food knowledge has never slowed down.
About my food:
Pretty much everything I eat is made from scratch. I suffered from severe gastroesophagael reflux problems in college and all my hospital and doctor visits eventually went away after I started eating real food from scratch. I believe in using whole foods and natural ingredients, which means checking that the chicken breast I buy isn’t 20% an injected chemical solution I don’t want in my chicken. Whole foods and natural ingredients doesn’t mean I eat kale all day long. I have an affection for butter and I love to eat the food I crave, I just like to make them at home so I know what’s going into it.
About the Fifteen Spatulas blog:
I created Fifteen Spatulas in 2010, a place where I show people that cooking from scratch isn’t as intimidating as they might think. I try to focus on explaining the how’s and why’s of cooking: for example, why patting a steak dry before searing can be the difference between a good and bad steak, or how to cream butter and sugar properly, and why it can directly determine how light or heavy your cake turns out. I believe when you truly understand what’s happening on the stovetop, that’s when you become a great cook. In addition to recipes, I love to post what I think are interesting food articles about common cooking curiosities like “Fresh vs. Canned Pumpkin: I put them to the test” and “Should you age chocolate chip cookie dough?” You can check those out in the How’s and Why’s of Cooking section. All written content, recipes, and photographs are created and run by me, unless otherwise noted. You can read about the camera, lenses, and setup I use in my FAQ section.
Joanne and Fifteen Spatulas featured in the media:
Professional Inquiries: I love working with brands who I feel are a good fit with my kitchen philosophy as well as a good fit for my readers. I have worked with major brands in a variety of ways, including brand ambassadorships, sponsorships, recipe development, sponsored posts, and more. Please contact me at firstname.lastname@example.org to receive my media kit and get in touch. Readers: The best place to ask questions about a particular recipe is on the post itself, so all can see the question and answer. Additional questions or comments can be emailed to email@example.com. I can also be reached on Facebook and Twitter.