Running a food blog gives me the freedom to pursue my dreams and wake up excited to work on a daily basis. How about you? Have you ever wanted to start a food blog? Cook, photograph and share your recipes with as many people as you can find? Develop your skills as a chef, as a recipe developer and as a writer and an artist?
I’ve got good news. You can start a food blog! And to begin, you need to answer these three questions (please note that all links included on this page are affiliate links and I may receive compensation if you use these links to purchase their respective services. Please also note that these are all services that I either currently use or previously used and staunchly believe in):
1. Where will my blog live?
Basically, every website needs a place to live. Bluehost provides you a reliable and affordable place for your new blog to live! I’ve had nothing but positive experiences with them. The one time that my site did go down, they had it back up and running in a matter of hours. I couldn’t be happier with Bluehost. Highly recommended!
2. How will I make my blog look pretty and engaging?
So, when you start a food blog, you can make it look a lot of different ways. It’s all a matter of preference, but there are definitely some ways to make it look more professional than others. The Genesis Framework is a product for you can use with WordPress that gives you a very professional appearance and good ad space. I use the Foodie Pro Theme with it, and I’m a big believer that it’s a huge part of why this site looks as good as it does!
3. Blogging can be confusing. How can I better understand it?
Running a food blog is my dream, but I had NO clue where to begin. I didn’t know the first thing about photography, about running a website, or, really, about ANYTHING food blog related. Food Blogger Pro is what helped me keep my head above water and get my feet under me. With videos on everything from web hosting to building traffic to food photography, this is the best resource to get started blogging that I know of.