Welcome!
We’re Adam and Joanne Gallagher, high school sweethearts who became partners in life, in the kitchen, and in business. For over a decade, we’ve been dedicated to creating trusted, easy-to-follow recipes to help home cooks feel confident and excited in the kitchen.
Established in 2009, Inspired Taste grew from a childhood spark into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips. We believe cooking is about celebrating the little wins, from mastering perfectly fluffy pancakes to finding a weeknight dinner everyone truly loves.
How Inspired Taste Started
Inspired Taste began long ago as a kid’s pretend cooking show. When I was very young, I used to host my own “cooking show” in the backyard, using rocks and leaves as my ingredients. It sounds funny now, but that playful imagination was the beginning of something that stuck.
By high school, I was at it again, but this time in the kitchen. As a classic “latchkey” kid, I’d come home from school and talk out loud to my imaginary audience while making snacks from whatever I could find.
Years later, that spark turned into something real. In 2009, Adam and I launched Inspired Taste to take that lifelong connection to food and share it with you.
What You’ll Find at Inspired Taste
The recipes you’ll find on Inspired Taste reflect how we truly cook at home: simple, fresh, and full of flavor. As busy parents of an active kid, we know even small kitchen wins can make a big difference in your day. You’ll find recipes that make cooking feel good, including:
- Everyday meals for quick, crave-worthy dinners.
- Weekend favorites that push you a little and make the day feel a little special.
- Show-stopping dishes for holidays, celebrations, and gatherings.
Plus, our helpful recipe videos guide you through every step, sharing the little details that make a big difference. And yes, Joanne’s happy dance at the end of each video is a genuine reaction to a recipe turning out just right. It’s become one of our community’s favorite little wins to celebrate together!
We want our site to be your favorite place to find cooking inspiration. To keep our recipes completely free for everyone, we place a small number of ads on our pages. We already have a very low density and work extremely hard to keep them non-intrusive to try to avoid anything that slows you down. Your feedback helps us find that perfect balance because at the end of the day, cooking should be fun, not frustrating.
Meet Our Small, But Mighty Team
As one of the web’s most trusted and reliable recipe blogs, Inspired Taste has always been a small, hands-on team. For years, it was just the two of us, Adam and Joanne, but in 2023, that all changed with the addition of Chef Richard and Keiley.
Joanne Gallagher, Co-founder and Recipe Creator
Hi, I’m Joanne Gallagher, co-founder of Inspired Taste. I’m a mostly self-taught, slightly obsessive home cook who loves figuring out the why behind great recipes. I meticulously test every recipe in our kitchen and share step-by-step videos so you can cook with confidence, and maybe do a little happy dance, too.
My cooking advice and recipes have been featured in major food publications, including Food & Wine, Simply Recipes, Chowhound, and Homes & Gardens. But what I love most is helping you find the little wins that make cooking feel good.
Adam Gallagher, Co-founder and Visual Director
Hi, I’m Adam Gallagher, co-founder of Inspired Taste and the guy behind the camera. I help test, photograph, film, and edit every recipe video you see. My goal is to capture the special moments of cooking so you can practically taste the food through the screen.
My recipes and photography have been featured in major food publications and my recipe videos have been watched and shared millions of times across the internet.
Chef Richard Hattaway, Recipe Developer
In 2023, we wanted to expand our circle, and we couldn’t imagine a better person to join us than Chef Richard Hattaway. Richard is a longtime friend, Executive Chef, and owner of Hattaway’s on Alder in Walla Walla, Washington.
With more than two decades of cooking experience in some of the Southeast’s most respected kitchens, he brings both technical skill and an intuitive understanding of what makes food truly great. Richard works closely with us to help develop some of our most loved recipes. Connect with Richard on Instagram
Keiley Alvaro, Social Media & Team Assistant
Adam and I knew it was time to bring on help with social media. Keeping up with the curiosity, questions, and excitement of millions of home cooks takes a lot of planning, so we asked Keiley Alvaro, a dear family friend with the most infectious energy, to join our team.
Keiley manages our social channels and steps in as an assistant whenever we need an extra hand. She is a true chameleon: she tests our recipes, answers your social media questions, brainstorms future ideas, and lifts our energy so Adam and I can focus on what we do best, creating and sharing more recipes you’ll want to make again and again.
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Keep in Touch on Social Media
Get in touch. If you have a question about a specific recipe, please review the comments on that post, or ask your question using the comment form provided below the recipe. For other questions, comments, or inquiries, email us at contact@inspiredtaste.net
You changed the website, right? Looks beautiful. Photography is great.
We have made quite a few changes over the years. We are so happy you like it. Thank you so much! 🙂
OMG!!!!! Do you have a cookbook or 3 I can buy?
No yet 🙂 Right now we are in testing mode. We will be adding a pre-order page when the book starts to go on sale.
Hi, just a thank you to Inspired Taste. I make flour tortillas all the time now, using your recipe. With the high price of food, it saved me a lot of $ money, was a game changer. But they are delicious too! No comparison to store bought tortillas. There is something different about your recipes in general, well thought out, great photos. Every recipe is superior to others on the web. I’m addicted to you, one of your biggest fans. Thank you!!
Aww, Maryann, thank you! You are so sweet and we are thrilled that you have found us. We love the flour tortillas, too 🙂 So happy you are here!
Ready to try recipe I’m not sure what is easiest to start with I have ground
deer meat would like to find some recipes that I can use
Hi Sonia, We are so happy you found us. We don’t have any recipes for deer meat yet. You may have some recipes that can be adapted if you browse through our recipe index.
I use ground deer meat (“veniburger”) in place of ground beef all the time. I never buy ground beef.
Just found you and love yr chicken noodle soup recipe
I just made your homemade Mayonnaise my garlic cloves were big. But still good. I used an emersion blender; it worked fine, quite taste as I was out of mayo, too bad it doesn’t last longer, but I get it raw eggs. It wwas good on our sliced chicken sandwich; excellent recipe as it was my 1st time making homemade mayonnaise.😋😋😋
Just made your blueberry bread(cake). It’s amazing. Couldn’t wait for it to cool completely.it’s so delicious, dense and moist. It really doesn’t need the frosting even though I made and drizzled a little on my slice.
I have made many of your recipes and they’re all delish!
Thank you. Look forward to seeing what you come up with.
Looking forward to seeing your recipes
Hello …
I have always used your Incredibly Moist & Easy Carrot Cake recipe, which is decadent & the best I’ve ever made! I would like to make it again but can’t find your recipe. Have you renamed it Easy Carrot Cake? It’s the only one I can find on your site. Thank you so much & l’m looking forward to your reply. Enjoy your day!
Hi Patti, Yes! The recipe you are looking for is here: Easy Carrot Cake
Just read about you on my news feed. Your recipes look super delicious, Trying your chic thighs masala tonite.
So glad you found us. You are going to love that recipe 🙂
Can I come live with you? I could be the offical taster tester. teehee
Love your site, and I love how you explain how to make the recipes.
thank you
SO happy you enjoy our recipes! Thanks for being here.
recipes look delicious
This sauce was everything you said it would be and more! It was perfect on my wings. I added my own “spin” by adding paprika and some dehydrated onions(just a few, about a teaspoon right when I took it off the heat). It was soooo good!!!! Thank you for your help!
I had lunch at Panera’s this week with a friend I hadn’t seen in a couple of years. I ordered tomato soup and a grilled cheese sandwich. My friend said “I have a recipe for tomato soup that is simple and only needs 3-4 ingredients.” The following day she brought me a large container of her amazing soup and a crusty roll and shared your video. It was truly amazing that it could be so simple to make and so flavorful, better than restaurant and store bought. I’m dealing with a heart failure and should be reducing sodium – this is the answer I’ve been looking for. Now I’m on a mission to try all these straightforward recipes.THANK YOU!! I’m an 82 year old widow with a sweet friend in my life.
I made your banana cake recipe and icing today. 3 lovely ripe bananas sat on my counter so I decided to make. Huge success. Baked perfectly. Icing perfection,
I loved the ease of mixing up this cake. I only had to use a whisk . I love your enthusiasm about cooking ! Thanks
Aww, thank you so much! So glad you have found us!
Your recipes look good. I have just discovered this site. I really really like the way you put the metric amounts in also. There are a lot of people in the rest of the world lol.
I made the banana cake delish wonder who won love the recipes and can’t wait to try more
Just heard your interview with CNBC. Well done with grace and intelligence. Will come direct to your site in the future! (Love your key lime pie.)
Here’s to Small Business with Real People!!!
Wow, Jill. Thank you so much for this. We really appreciate the support and are glad we came across well in the interview. It’s out of our comfort zone, but really important, so we are speaking up anyway. – Joanne
Why are the cooking contest recipes from January the same as the ones that were posted for February? Are they not changing??
Hi there, they have changed. We were a little behind in updating the recipes this month.
Joanne, the taco salad was both quick and delicious. Your presentation looks much better than mine turned out but was every bit as delicious.
Well, it is the flavor that really counts! So happy you enjoyed it, Margie 🙂
I’ve used your recipes many, many times and have learned so much from your cooking expertise. I heard you on Weekend Edition this past Sunday and was very glad to hear you address that AI problem. I’ve noticed it in all my Google searches, and it’s irritating to have to get through the AI “overview,” which often is riddled with errors,to see what I’m actually looking for. Never fear! I’ll find the real “Inspired Taste” recipes no matter what AI throws at me. Thanks so much for your great site.
You have made our year with this lovely note! We love what we do and want to keep doing it for years to come! 🙂
I love your recipe for waffles. I use it for dinner most of the time. I freeze the leftovers in a sealed bag using a sealing machine. The waffles taste great when reheated in the microwave. I package two waffles per bag. By doing this, it allows family members to eat at their convenience. Thanks for your wonderful cooking tips. Keep up the great work and happy dancing while you cook.
Beverly
Inspired Taste has officially become my home base for cooking — at this point, Adam and Joanne feel less like recipe creators and more like the family member who shows up to every family gathering with the dish everyone actually wants to eat.
Their recipes are simple, fresh, and full of flavor, but the real magic is how reliable they are. I swear, every time I cook with Joanne’s step‑by‑step videos, it feels like I’m in the kitchen with her, and suddenly the whole thing turns into a holiday meal. She’s got that warm, “don’t worry, you’ve got this” energy, and by the time she does her little happy dance, I’m doing one too.
Adam’s photos and videos make everything look so good that I start believing I’m a much better cook than I actually am. Between the two of them — plus their small but mighty team — they’ve created a site that just feels welcoming. Like you’re hanging out with people who genuinely want you to win in the kitchen.
If you want recipes that work every time, instructions that don’t make you question your life choices, and a cooking experience that feels like spending time with family you actually like, Inspired Taste is the place.
Wow, Michael, this is lovely. Thank you so much for sharing and we are humbled that our work makes you feel this way 🙂 I’m printing this comment for my save for a rainy day folder (I know it will pick me up if I’m feeling low). Thank you!
Looking forward to to make these recepies
I made these, they came out great. I only have one muffin tin, so I made 12 muffins and cooked them for an extra 10 minutes. Perfect. Thank you for the recipe.
Hi there. I’ve been making lemon blueberry muffins for many years. This is my favourite recipe from all of them. Thank you both for this great, simple recipe. I thought it was time to leave you both a 5 star review.
Thanks, Christina! We really appreciate it.
If you don’t like your slaw slightly sweeter but dont want to add sugar try finely grating half a breaburn apple into it, Delicious!!!
Great tip, Bob!
I’ve made these dozens of times and they are absolutely delicious. I’m trying using gluten-free flour for the first time. I couldn’t find any comments on how this recipe works with gluten-free flour. I’m using the measure for measure King Arthur. Fingers crossed!
Good morning, I read your comments re: AI. Please know that I am in your ball park concerning AI “stuff”. I am not a proponent of hacked recipes or AI itself. I like your website because the recipes are well planned and versatile. Thanks for your efforts on our behalf!!! Regards, Veronica
Thank you so much for commenting on this. It means a great deal to us 🙂