We’ve finally put up this FAQs page to answer them to answer your commonly asked questions. Please be patient as we continue include more information on this page. Feel free to send your question/s to gourmeted[at]gmail[dot]com.

How (the heck) do you pronounce Gourmeted?

Thanks for asking! It’s pronounced “gohr-mayd”. We’ve managed to make that a verb. Sorry, word tyrants.

When do you update this site?

Whenever we can, is the simplest answer we can provide you. We are passionate about food and this blog is a labor of love, but sometimes, other things in life take precedence.

Summer is the busiest time of the year and you will notice that posts are minimal during that time. You are welcome to subscribe to our RSS feed and receive the latest post through your RSS reader or email inbox! If we haven’t updated for a long time, you can always email us to bug us. ;-)

Are you chefs by trade?

No, we’re not. We are home cooks who love to share the food we cook and the recipes we find, and come up with, in our kitchens.

What happened to the monthly newsletter?

It’s been put on hold for the summer. It will be back this Fall with a vengeance. Promise.

Who takes the photos for Gourmeted?

We do, unless we say otherwise.

Can we use your photos or publish your content (partial or whole) on our website?

We allow it on a case to case bases. Please ask first.

Can we exchange links?

We don’t do link exchange. We do link to other websites, but this is entirely up to our discretion. We’d love to find out what you’re up to, so send us a link or leave a comment.

Hey, I sent you an email but I never heard back from you–what gives?

Sorry! We will eventually do, if it is a personal email. Re-send it if you think we’ve totally forgotten about it. If it is about a pitch for a product/company, please understand that our blog is not a platform to promote each and every event, chef, book, or product out there, and we sometimes don’t have the luxury of time to respond to each marketing or media inquiry.