Welcome. We are so happy you’re here. We’re Adam and Joanne Gallagher, the creators and publishers of Inspired Taste.
We do everything around here — we research and develop the recipes, photograph, shoot videos and we’re the ones answering your cooking questions through our comment section and email (here’s our contact page if you want to get in touch).
Joanne’s been to culinary school, but we’re proud to say that the majority of our cooking knowledge is self-taught. We love to cook and try new things in the kitchen and when we fall in love with something, we happily share it with you.
We’re both obsessed with food and are proud to make cooking and sharing recipes our full-time careers. Our goal is simple, we hope to inspire you to get in the kitchen and cook our fresh and delicious recipes.
We believe cooking should be fun and never stressful. It’s because of this that we do our best to make our recipes adaptable and flexible so you can make them match your personality, diets and needs. You’ll often find we share options for substitutions. Maybe you don’t eat eggs, but you want to make our healthy banana bread. Well, scroll to the notes section of the recipe and you’ll find out how to eliminate the eggs from the recipe. If we haven’t shared a substitution, go ahead and comment on the recipe or email. We’ll do our best to help you out.
Inspired Taste is
dedicated to easy flexible recipes for home cooks that are fun to follow.
Many of our recipes have short recipe videos to help you out and if there isn’t a video, it’s likely you’ll find step photos for the trickier steps of the recipe. (We even have a YouTube channel with all of our videos.)
If we haven’t answered all your questions, check the comments section! Many of our recipes have hundreds of reviews. One of our favorite comment sections is for our granola bars. We love to scroll through and read all the ways our readers have adapted our recipe to their favorite ingredients.
Here’s what our readers have been saying about us:
“Loving your blog! Easy recipes and real food.” – Nancy
“Honestly, this is the best recipe site I’ve found. Recipes are easy and seemingly fool-proof.” – Laurie
“You give me the confidence to try things I wouldn’t have thought I would care for.” – Erica
We started Inspired Taste in 2009, so we’ve been here a while. We’ve also worked with other brands and developed recipes that have been published on other websites, in magazines and even in cookbooks. While we love working for others, our passion is right here on Inspired Taste.
A little more about us …
Adam and I met in high school! We aren’t technically high school sweethearts, but we’ve known each other a very long time. In 2009, we got married in front of our closest friends and family.
We both love to travel, be outside, and spend time with our sweet cat, Ellie. We’ve lived in Maryland, Virginia, and now Washington State. We spend a lot of time in Seattle, but our home is in Walla Walla. It’s known for sweet onions (Walla Walla onions are THE BEST) as well as incredible wine. You can learn more about it by reading our article all about visiting Walla Walla.
A little bit about Joanne
- Favorite food: I have to say this is a tie between pasta, avocado, and croissants ?
- Favorite recipe on Inspired Taste: I love so many of them, but my favorite is definitely our Easy Vegetable Lasagna.
- Favorite place to visit: I love to travel, but the place that stands out the most to me is Mount Rainier. It’s breathtaking and our trip pushed me to hike a trail that I wasn’t 100% sure I could do. I’ve never really been super athletic ?Here’s an article we wrote about our trip!
- Favorite show or movie: For a show, I love a bunch of them, but I could watch How I Met Your Mother a million times and not get bored. As far as the movie goes, our copy of Julie and Julia has definitely seen some use!
A little bit about Adam
- Favorite food: Anything seafood!
- Favorite recipe on Inspired Taste: This changes all the time, but I really love our Garlic Basil Seared Scallops!
- Favorite place to visit: I’m with Joanne on Mount Rainier, but I also love visiting Hawaii. We’ve been to Maui, the Big Island, and Oahu so far.
- Favorite show or movie: I’ve always been a big fan of Top Gear (the UK version) and now watch Grand Tour. Choosing a favorite movie is tough, but I do love The Right Stuff!
Since 2009, we’ve learned so much and can’t wait to learn more. We hope you’ll stick around and learn with us.
Happy Cooking! Adam and Joanne
How to Contact Us
We’d love to connect with you on social media!
- Here’s our Facebook Page
- We’re on Instagram
- We’re on Twitter
- We’re on YouTube
- Follow along on Pinterest
- Join our Email Newsletter List for recipe updates!
For specific recipe questions, leave a public comment on the recipe post. Adam and I check comments daily and try to respond to your questions as quickly as we can. You can also email us directly.
For Our Readers: We love to hear from you! Email us using contact@inspiredtaste.net if you have a question, comment, photo of one of our recipes you have made (love these) or link you’d like to share.
Advertising, Sponsored Posts and Giveaways: We are happy to connect with you about advertising partnerships or discuss purchasing a sponsored post / giveaway. Please connect with us using contact@inspiredtaste.net.
I came here to find an apple pie recipe I want to try (my first time). I read your recipe and thought this look simple enough (I am not a great cook and have issues staying too long in the kitchen) and so I am going to try this out. Wish me luck 🙂 Za from Sydney, Australia
Love your everyday living recipes, reading about you two and seeing your beautiful reno. Very talented, even outside kitchen!
Best pork chops ever – Paul Melbourne Australia
Best hummus ever !!! thank you so much for sharing the recipe. Warmest wishes
We go peach picking in Long Island and one year I found myself with way too many peaches. More than we could eat! I started with your peach muffins and fell in love!! Then I made them for my in-laws. Made some more for my neighbors. And for more neighbors. Then my husband’s office. Another couple of rounds for us! They became so imbedded in my family that when the pandemic struck, I made peach muffins using canned peaches just so my kids wouldn’t realize the fact we were having a hard time getting produce. Then we went strawberry picking and made your strawberry muffins for us and my husband’s office. That took me to blueberry muffins. Chocolate chip muffins. Low-fat banana and blueberry muffins. Regular banana muffins. And today I am trying pear muffins! I even adapted the original peach muffins and made them into apple muffins by reducing the sugar and replacing with real maple syrup (1/4 cup maple syrup and 1/2 cup sugar), cut the almond extract, and added a half teaspoon more of vanilla. We are in love. Thank you for the explanations, the easy to follow recipes, and the confidence that I can make more than jiffy muffins! Do you have a cookbook for sale?
Hi Danielle, we are so glad that you are enjoying our muffin recipes 🙂 We don’t have a cookbook for sale yet. We are hoping to work on one soon.
Thank you so much for this recipe! I made it tonight it turned out great! And my family loved it.. I didn’t use raisins or walnuts though. Thank you I would definitely come back for great recipe ideas
I really like that you don’t have pop-ups other than “print this recipe” on your site. For that reason I’ll come back. I am making and eating sea scallops and risotto for the first time tonight. I’m using your recipe as a guide. I don’t have lemon but I think I’ll be okay.
I don’t see a search box that I can type in for when I’m looking for a certain dish.
The search function is on our recipe index page or in the top menu bar on the top right.
New to your site. Everything looks very good.
I’m a blogger too, so I visit a lot of bloggers’ sites. I rarely subscribe because, well, I’m too busy to filter through all the emails I’d get. But your blog really caught my attention when I saw how truly helpful you are. Thank you for NOT assuming that your readers understand the terminology of pressure cooking. Deglazing the pan is what jumped out at me. I’m familiar with the term, but so many aren’t and you recognize that. All this to say thank you for your refreshing delivery. I’ll be watching for my first email from you.
A little confused as I don’t see vinegar as one of the ingredients in the wings, but this is under the post. Spicy with a kick of vinegar, I guess we will give it a try and see how it goes as I don’t anticipate an answer before tomorrow. Thank you!!!! Jennifer
Hi from Australia. Just found your page while looking for a recipe for home made mayonaise. Will be making it this weekend for a small get together. Just about to look up your coleslaw recipe. Thanks. Cheers, Linda
Thank you for all your Super Bowl Snacks….
the rib recipe were awesome!Thanks
Blueberry muffins were great and so easy ! Loved them