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
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 🙂
I just looked at your article about pie crust from September and am blown away by how extensive and thorough it is. Thank you!
Thank you
looking forward to trying your recipes
Thank you so much. I’m really glad you’re here, and I hope you enjoy the recipes you try. If you ever need suggestions for where to start, I’m always happy to help.
These chicken meatballs are excellent for work / school lunches. I added grated zucchini. Before adding the zucchini to the chicken I squeezed the excess liquid out just using my hands. I’m Australian too.
Thank you so much for sharing this. I’m glad you enjoyed the chicken meatballs, and adding grated zucchini is such a great idea, especially when you squeeze out the extra liquid first. I love hearing how you adapted it.
I have lost the recipe for a corn casserole made with Jiff corn muffin mix. I would much appreciate it it someone would send me the URL for the recipe. Thank you.
Hi Jim, We do not have a recipe calling for corn muffin mix. Maybe you were on another website? We have this cornbread recipe, but I do not think this is what you are looking for.
Hi Joanne and Adam! I’ve been making your quick and easy blueberry muffins for about 5 years now. My family loooves them! My husband asks me to make them, he gives them a 10! Thank you for sharing your recipes. A big win in my house!
Hi Jo, Thank you so much for this. It makes me so happy to hear you’ve been making those blueberry muffins for years, and a 10 from your husband is the best kind of compliment. I’m really glad they’re such a win in your house. If you ever want ideas for what to bake next, I’m happy to help.
Hi Joanne, I hope I can reach you with my question. We love the Spinach Lasagna recipe and it’s included in my favorites. We made a pan for my husband’s coworker (just adding meat). He loved it so much he asked my husband to bring it as the main dish for the whole work crew tomorrow for their Thanksgiving potluck. We plan to assemble it tonight. My question is, should we bake it tonight or in the morning before he takes it in and just reheat at work? Or should we assemble and not bake until just before serving? I saw your note that it can be held in the fridge for 2 days. I just don’t want the pasta to get too soggy. Everytime we have made it at home, we eat it immediatley. I do have the oven pasta so no need to precook it. Thank you, Kathy
Hi Kathy! You can absolutely assemble it tonight. Since you’re using oven-ready pasta, it actually benefits from resting in the fridge (the noodles soften perfectly and don’t get soggy). For the potluck, I’d bake it in the morning and let him take it in hot or warm, then they can reheat as needed at work. Baked-ahead lasagna holds up really well, and the flavors only get better after it sits. If baking in the morning feels too rushed, you can also bake it tonight, cool it, then refrigerate and reheat tomorrow. Both options work, but baking in the morning is my first choice for the best texture. Hope they love it!
good recipes
Thank you so much. I’m glad you’re enjoying the recipes. Let me know if you ever need help finding something new to try.
I have to say that I used to always look up Martha Stewart but Inspired Taste is now my go -to for all my recipes! (Besides my mom’s of course) They are easy to follow and just feel like home cooking to me. 😊
Hi Nancy, Thank you so much. That means more to us than you know. We put a lot of care into making our recipes easy to follow and dependable, so hearing that Inspired Taste has become your go-to truly makes our day. And I love that your mom’s recipes still hold the top spot. Nothing beats those.
The Baked Pork Tenderloin with Apples and Onions is a wonderful recipe’! The pork is very tender, a little pink and the apples, onions and mustard help create a scrumptious sauce. I made mashed potatoes and sauerkraut ( a must have with pork for my husband) and he raved about the whole dinner. We can’t wait to have leftovers tomorrow!
Hi Peggy, Thank you so much for sharing this. I am thrilled you both enjoyed the pork tenderloin. That little bit of pink keeps it tender, and the apples, onions, and mustard really do make such a nice sauce. Your mashed potatoes and sauerkraut sound perfect with it. I love that your husband raved about the whole dinner, and I hope the leftovers are just as good for you tomorrow.
I was looking for a quick easy Banana Bread recipe and Inspired Taste popped up. Banana Bread is in the oven now! While waiting for this to bake I read all about you, Adam, Chef Hattaway and Keiley, sounds like a great team. Excited to try other “quick-no fuss” yet delicious recipes from your site. Where do I start to find these? Thanks for your energy and dedication to the kitchen.
Thank you so much for this. I’m so glad you found us, and I hope you love the banana bread. We really do have a great little team, and it means a lot that you took the time to read about us. If you’re looking for more “quick, no-fuss” recipes, a great place to start is our Quick Recipes category.
Everything looks and sounds yummy! I’ve cooked for 60+ years; however, I’ve been looking for easy, delicious meals, sides, extras now! Your site caught my eye!! Love it!!
I tried the chicken with dumplings and on the last simmer of the dumplings,I found the dumplings completely mush.what did I do wrong? I was so disappointed. Thanks
Hi Kathleen, I’m so sorry that happened. Dumplings turning mushy usually means one of two things: either the simmer was a little too aggressive, or the dumplings were stirred or moved around before they had a chance to fully set. They really need a gentle simmer and to be left alone while they cook so they can firm up. Next time, try keeping the heat just low enough so the broth barely bubbles, then cover the pot and let the dumplings steam undisturbed. They should stay light and tender instead of breaking apart.
I found you a long time ago…..I just love your recipes…..never wrote to tell you. Love your enthusiasum and smile. The real deal! Keep doing what your doing!
Thank you so much for taking the time to say this. It truly means a lot. We’ve been sharing recipes for a long time now, and hearing that you’ve been cooking with us for years is the best kind of encouragement. I’m really glad you’re here, and we appreciate your kindness more than you know.
Hi there. This is the first time I have seen your website and tried the recipe for The Best Juicy Skillet Pork, it was absolutely delicious! Spot on! I really can’t say enough wonderful things about this quick, simple and tasty dish. Thank you so much and I can’t wait to try more of your recipes. Cheers from Bothwell Ontario
Hi Michelle, We are so happy you found us and that you tried the pork recipe! It’s one of our most popular recipes. Happy cooking!
Hi Joanne and Adam. How can I adapt the Lemon Chicken Breast recipe to air fryer cooking, please? I have an oven but haven’t used it for a couple of years as I much prefer to air fry my food. You have many recipes that I would love to try in my air fryer but need instructions. Thanks:)
Hi there! We haven’t tested this recipe in an air fryer, so I can’t say for sure how it would turn out. Since it was developed for the oven, the timing and texture might be a bit different. If you do give it a try, I’d keep an eye on it and start checking for doneness a few minutes earlier than the oven directions. And thank you — we love hearing you’d like to try more of our recipes that way!
I recently made your recipe called The Best Juicy Skillet Pork Chops. W.O.W. My husband and I both LOVED it. The pork chops were the most tender and flavorful that I have ever made (we’ve been married 38 years). I only had beef stock on hand so used that, and still so delicious. It’s the only way I’ll be cooking boneless pork chops from now on. Thank you so much!
I love your recipes and have used several. I just saved your recipe for pumpkin pancakes and spice to make this weekend. I think Jim missing something in how to access your site easily. Is there an app or something that I can just see as an icon or button with your logo that will take me directly to your site. I subscribe to many foody sites but always have to try to remember which one is which. Like today I saved those two recipes, but I know by next week I’ll forget the name of your site and then wait for my next email from you. Thank you
Hi Mike, Thank you so much. I’m glad you’re enjoying the recipes. We don’t have an app, but you can add Inspired Taste to your phone’s home screen so it works just like one.
– iPhone: Open Safari, go to inspiredtaste.net, tap the Share button, then Add to Home Screen.
– Android: Open Chrome, go to the site, tap the three dots, then Add to Home Screen.
It’ll show up as an icon so you can get to the site quickly anytime.
I lost the link to upload my photo for this months contest. Could you resend it to me please and thank you
Hi Tim, You can enter here: Cooking Club.
Hi Guys, I’m a widowed Vietnam vet and discovered you online. I find the recipes tasty and easy to make — even for a guy. I live with my “support cat”. His name is Al Pacino. Why the name? You ask? He’s a rescue cat who escaped a savage mauling by a dog who left him with a scarred face and head. A wit at the shelter named his Scarface (after the Al Pacino movie). I couldn’t call him that, so he became Al (Pacino). He recovered nicely and is a good companion. He is a tabby of champagne color. He seems to know when I am down ( due to PTSD) and sticks close by me — a real comfort.By the way I am an Aussie (formerly a member of the Australian Defence Force). Regards to you both, Barrie
Hi Barrie, thank you so much for writing and for sharing a bit of your story with us. We’re really glad you found Inspired Taste, and it means a lot to hear that the recipes feel easy and enjoyable to make. I love hearing about Al Pacino. What a tough little cat with a big heart. Animals really do seem to know when we need them most, and it sounds like he’s been an incredible companion for you. Thank you for your service, and for letting us be a small part of your kitchen. We’re truly honored you’re here with us.