Oh hai! Here are a couple of common questions we get asked over and over again. If you’re curious about anything, feel free to ask!

Q: What theme do you use?
A: We use a custom WordPress theme that Mike designed specifically for I am a Food Blog. You can see past I am a Food Blog themes here & here, and here.

Q: Who is Steph?
A: Food and cute obsessed, recipe creator and tester, voice and b-roll photographer, Mike’s one true love.

Q: Who is Mike?
A: The photography and lighting expert, chief taste-tester, Steph’s one true love.

Q: What kind of camera do you use?
A: Previously shot with a Nikon D700, but Mike surprised Steph for her birthday with a NikonD810(!!!), which we now using exclusively.

Q: Who shoots the photos?
A: We both do!

Q: Which lens do you use?
A: We switch between a 35mm 1.820mm 1.8, and 85mm 1.8. We also use a 50mm 1.8 and very rarely a 28mm 2.8. Dreaming of a 24mm 1.4.

Q: Do you shoot in natural light?
A: 98% of the photos are shot with artificial light. We have an SB500 and we LOVE it. The other 2%, the travel shots, are shot in natural light.

Q: Do you Instagram?
A: YES! You can follow Steph here and Mike here.

Q: What is “Easy Gourmet”?
A: Easy Gourmet is I am a Food Blog’s first cookbook! It’s full of fun, easy recipes that have that special “I am a Food Blog” touch. It’s out in bookstores and available on AmazonBarnes and NobleBooks-A-Million and Indie Bound

Q: What’s your cooking style/food philosophy?
A: Steph – I like simple, delicious, honest food. Most of my recipes are straight-forward and don’t have fussy ingredients. That being said, LOVE combining different foods together. Some very I am a Food Blog recipes are: Crab Rangoon Deviled Eggs, Banh Mi Tacos, Okonomiyaki Burgers, and Mac and Cheese Pie. I use a lot of Asian flavors, partially due to nostalgia and partially because they are just so darn delicious.

A: Mike – trashy, drunk food that is obviously too messy to eat but you’re gonna do it anyway because it’s JUST that good. Also I like cooking recipes that are incredibly complex: you know the kind where you have to go to six different grocery stores, use all of the pots and and pans, and take 70-100 hours to make.

Q: Are you that girl that…?
A: Yup, I cooked, Mike photographed, and we ate through the entire Momofuku cookbook! It was a delicious ride. You can read all about our adventures at MM42.

Q: Can I use your images and recipes on my site?
A: We work really hard to provide unique content. All of the content and images are copyrighted, which means you need permission to use them. If you want to share a recipe please limit yourself to one image and link back to iamafoodblog.com or to the post directly. If you’d like to repost the recipe on your site, please re-write it so it’s in your own words. When in doubt, just send an email to ask. Thank you!

Q: How can I reach you?
A: You can contact us right here!

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  1. I am a food blogger from Australia and am just very curious as to how you got such a huge following? Did the followers come right away, or did it take a long time? I LOVE your blog!! Also, are all the meals that you make your own dinners, lunches etc. or do you cook just to take photos and not eat the food?

    • Hi Hannah,
      I’m not too sure how I got a following – in my eyes, I’m still a baby blog next to the giants of the food blog world. The followers did not come right away at all. And a BIG YES to eating ALL of the food that’s on the blog. I cannot fathom taking photos of the food and not eating it. That goes against every fibre of my food loving being. :)

  2. How do I subscribe to this wonderful blog?
    I don’t do Instagram, Facebook, Pinterest etc…just email.

    Polly Crowninshield on June 4, 2014 at 3:37 pm
  3. Congratulations on your Saveur Editor’s Choice award, Stephanie!

  4. You have gorgeous hair.

  5. Congratulations on your Saveur award. I subscribe to the magazine and it’s how I was introduced to your endeavor. I don’t normally read blogs, but your site is quite magnetic. I like the simple recipes and the truly mouth-watering photos.

    I have 2 questions, if you don’t mind.

    1. What is your heritage/ancestry?

    2. I live in Seattle and visit my sister in Vancouver every now and then. Are there any restaurants you recommend?

    Regards and continued success to you.


    • 1. i’m chinese.
      2. ooh, there are so many places i love in vancouver. i’ve been meaning to put up a post – i’ll do it soon!

  6. Love the blog. How can I get it emailed to me?

    Evan Krefsky on June 18, 2014 at 11:17 am
  7. Hi Steph

    I’m Ruby from Jakarta, Indonesia. Stumbled on your blog from Saveurs’ list. I am in awe with your beautiful photos. And to know that most of them are take with a simple SB600 flash is even more amazing. Do you mind to share a few scenarios on how you light your photos?

    Terima kasih (that’s thank you in Indonesian)

    • hi ruby,

      thanks so much for the kind words! usually i bounce my flash off of a white surface, be it the wall or a piece of white poster board. i’m planning on doing an in depth post on photography soon though – probably with diagrams. :)

  8. Hi!
    I absolutely love your blog! I’ve recently started a food blog myself, I was just wondering if you have any tips to running a blog? Because to be honest I don’t really know what I’m doing haha, and also, how do you make the stamp things that you put on your photos? they’re so cool!

    • hi jaz!

      ooh, i could write a whole blog with tips on running a blog. but to be honest, i’m no expert :) i say just do what you love. there are a ton of great blogging resources out there, much more eloquent than anything i could say. as for the stamps i create vector illustrations in illustrator and then apply them in photoshop. hope that helps!

  9. Hi,

    I’m 17 and thinking of setting up a food blog for students. I was just wandering what blogging website you used to set yourself up and what methods you initially undertook in order to gain an audience??

    Love the look of the blog!!

  10. Do you have any favorite food blogs that you look at once in awhile?

  11. Stephanie! Thank you for setting up this FAQ. You are very kind for sharing your knowledge. New to blogging. I am just discovering my passions through my love of food and writing about it! Thank you for sharing these tips! Your information is priceless. Best of luck!

  12. I, too, would like to follow you on email. Hurry…

    Maureen Deeley on August 9, 2014 at 6:44 pm
  13. Hi! My name is Kirsty (Vancouverite :D) and I write http://www.eatingwithkirby.com. I was wondering.. how do you get the pretty white background and floors in your pictures? Is that a light box?


    • Hi Kirsty,

      I use as sheet of white cardboard and bounce the flash off of a wall. The paper is placed on a countertop or my dining table. Hope that helps!

  14. If you are Canadian, why are your give-aways only for US residents? This really BUGS me. GRRRR.

    • Hi Vivian,

      The giveaways are sponsored by American companies and I have to comply with their giveaway rules. Canadian companies don’t seem to have the budget/interest for giveaways. It’s too bad, I’d love to do Canadian giveaways.

  15. Just found your blog thru a local food magazine here in the Philippines:) can you do a post on kitchen’s must haves?

  16. I love that you have a each and unique name and name designing(logo) for each dish, Is the a software do that, or just you awesome creative mind?

  17. I just found your blog, and it is adorable! Can you make healthy lunches I can quickly make in the morning before school?

  18. Add me to your subscription too!

  19. Hey Stephanie!
    Holy moly love your stuff- but how the blinkn heck do I subscribe to receive your updated posts given that im an ol-fashioned gal who is not savy with stalkbook or wiki-twitter-chat or whatever those gosh-darn technobillies are into.
    Yes please, just good ol email updates for me if possible.

  20. Found your amazing site via : Table Hopping with Rosie. I’m an avid home cook and I love your pics, recipes, and inspiration! Keep up your great work. Thank you!

  21. Hi Stephanie,
    As a passionate cook I started to write my own stories on a blog about two months ago. I have to admit I selected yours amongst many others as a great source of inspiration. The way you present your recipes with these vibrant and oh so inviting photos, I’m still very impressed! Good to see how you inspire so many people to get back in their kitchens and to share meals with their friends and family, that’s really great!
    Wish you all the best, keep enjoying the good food!


  22. Please add me to your email subscription list! Thanks — I’m looking forward to seeing your recipes and pix on a regular basis!

  23. I don’t see where to be added to your subscription list. Love your blog!

  24. I just discovered MM42 and love it, than by chance (and not by link on mm42) found this site.

    I love the recipes but your writing voice is fun and will bring me back to both sites.. (I am late to the party so I certainly hope you don’t plan on taking down MM42 any time soon).

    Thanks you rock

  25. Suddenly in love with your blog, I just try to find food blog reference because I just started my own food blog, it was still new and look so ugly comparing to yours. But your blog inspired me to be a good food blogger. There are a lot of recipe I want to try from your blog. But i can’t find a follow me button in your blog, is it not exist or is it just me cannot find it? Thanks before.

  26. Elegant looking blog. Great content with enticing recipes and very engaging photographs. As a newbie blogger but big foodie I’ll definitely be following. All the best.

  27. Hi Stephanie! I am a beauty blogger from |South Africa…and I do love food… especially the colours and tastes, but also the textures. And being Capetonian, I adore wines that pair well with various meals. I enjoy your blog, and may just share some of your recipes on my blog…because, well, your recipes are certainly styling!<3

  28. This is my favourite food blog

  29. For this blog there are working different persons I guess. At least a graphic designer, a photographer, and obviously (I hope so) she. The caligraphy on the main banners are done in a very profesional way and you need a lot of typographic skills to do something like this in such a variety for each post. It seems to be an editorial project camouflated as a blog and I would prefer if they would be honest.

  30. Interesting comment. Remember that post about sangria and injured boob? Yah, that was me. It was painful….pretty honest here.

  31. How do I subscribe via email?

    Amy Grossman on April 14, 2015 at 11:58 am
  32. Hi there, just stumbled on your blog and I fell in love, I wanted to subscribe but couldn’t find the link to it, can you please subscribe me to your blog?

  33. Wah, I am not social, do u use old fashioned email so I can follow u?

  34. What city/state are you located in? Aloha from Hawai’i!

  35. How long did it take to write your book Easy Gourmet?


  37. Hi Steph,

    Someone asked you about a year ago how you do your photography, I really admire your style so I was wondering if you ever wrote that post explaining it? You actually inspired me to start a blog of my own and I’ve been working on my photography with every post but I’m working with a difficult small kitchen so some shots feel limited. Looking for any tips and insight into what you do. Thanks!

  38. I’m interested to know your lighting setup. Do you use any flash diffusers / umbrellas / softboxes?

  39. Hi,
    I recently found your blog and I love it , very unique in many ways, photography, posts, designs and etc. anyway you probably hear these kind of things everyday, but it never is enough :) . I wanted to use your images in WordPress theme just as a restaurant demo, I will link back to you and i give all credits to iamfoodblog.com , i never resell or include the images, i just use theme to decorate the website, that’s it, do i have a permission to do that please?

    Delicious Regards!

    • hi hamed,
      thank you for asking but i don’t allow my photos to be used anywhere on the internet other than on my own website. please refrain from using them.

  40. Hi Stephanie.
    What would you say was a turning point for you from a photography standpoint?
    And do you have any tips on food presentation/plating? I have no idea where to start

  41. Hey there! This is a little bit of a random question, but do you have a snapchat that your readers can follow?

  42. Hi from the UK Steph! :)

    I stumbled across your blog after finding your ‘What to Eat in Tokyo’ post on Pinterest (great post by the way!). I’ve really been enjoying reading the rest of your blog.
    I know you focus mainly on the subject of food in your posts, but I’m going to do the unfathomable now and ask you a non-food related question: Please could give me a little information about the time you moved to Tokyo and how you settled in over there? Moving to Japan is something that’s been on my mind lately, but I’m not sure where to start…

    P.S. Is there an easier way for me to read your posts and click on a tab to go onto the next post without having to go back to the main homepage?

  43. Hi There! I love your blog. I’m new to blogging and i’m curious as to which recipe plugin you use? I’ve just been typing mine in the body of the post (I know, rookie mistake) but i want it to be easy to print, like yours are.
    Thanks and keep making cute stuff! :)

    • hey kimberley,
      i don’t use a plugin – my husband, mike codes it so that i just type it into the body of the post and then do markup on it using wordpress. sorry if that wasn’t too helpful!

      Stephanie Le on June 26, 2016 at 10:30 am
  44. Hi Steph and Mike!
    I randomly came across your food blog and it is quite awesome!
    I am fascinated by your adorable dessert recipes! All the animal doughnuts and cakes are so adorable!
    I hope that you guys post more dessert recipes in the future (please do)
    I am wondering where you guys got the cute molds for the animals like in the bunny carrot cupcake loaf recipe or the lemon shortbread recipe.
    Thank you and please continue the amazing work!


  45. Hello! I was wondering how you resize your images in post for your blog to retain the max quality? Exporting to a smaller pixel size (like 700 pixel width) often turns my photos blurry, and I feel like I’m missing something. Your photos seem razor sharp whether they’re thumbnails or screen-wide. Thanks so much in advance!

    • mike make a custom theme that allows me to upload photos at 2x resolution. that’s why they look sharp on your screen. hope that helps!

      Stephanie Le on August 15, 2016 at 11:10 am
  46. Please add me so I receive email blogs from you
    Thank you

    Deborah Lyons Jacobs on August 25, 2016 at 7:45 am
  47. I LOVE your blog! ♡ And your photos are very interesting, appetising and attractive…congrats to both!

  48. Hi, I`m uruguaian cook. I`ve been reading some recipes in differents webs and one of them is yours. This is the way that I`ve discovered your blog.
    Could you tell me if your american o britain blog? I like it a lot. Regards.