A few months ago I discovered the food blog Pinch of Yum and wondered why I hadn’t found it sooner. Lindsay’s blog stands out for its stunning food photography and approachable, healthy recipes. Her posts consistently showcase meals that look irresistible and are simple enough for home cooks to recreate. Recently she shared a Garlic Parmesan Chicken Lasagna Bake that perfectly illustrates her style: comforting, flavorful, and beautifully photographed.
Why did you decide to start a food blog?
I was sharing recipes on Facebook all the time and didn’t want to keep posting the same things to my friends’ feeds, so I decided to start a blog. I was a little unsure at first, but Bjork encouraged me, saying you don’t need any special expertise to begin. That push was what I needed to get started.
What pieces of photography equipment could you not go without? Do you have any lighting solutions for those who don’t have lots of natural light?
A reliable background is essential for my style. I use worn wooden boards from a table we purchased in the Philippines, which add texture and warmth to photos. For low-light seasons or busy times when I can’t rely on natural light, I use an artificial lamp (a Lowell EGO Digital Imaging Lamp) to keep shoots consistent.
What was the spark that made Pinch of Yum grow? Was there a specific post that triggered it?
In the blog’s second year I posted Healthy Sweet Potato Skins, and that recipe was pinned by a very popular Pinterest user at the time. That exposure brought a spike in traffic and helped the site reach a broader audience beyond my immediate circle. It wasn’t an instant transformation, but it was a pivotal moment that set the stage for continued growth.
How do you handle growth plateaus for the blog?
Traffic rises and then plateaus periodically, sometimes for a few months, before moving up again. Expanding your content across multiple platforms helps shorten those plateaus: when you try new channels and reach different audiences, you’re more likely to keep momentum and see steady growth.
How do you and Bjork divide tasks between recipe development and running the business side of the blog?
Bjork began handling the business side after I’d been blogging about a year and a half. He started experimenting with ads, and as our income grew, it made sense to dedicate more time to monetization and technical maintenance. Today I spend roughly 30–40 hours a week on recipe development, photography, writing, social media, product creation, and reader outreach, while Bjork manages ads, affiliates, hosting, and hardware. We each focus on our strengths and complement one another’s roles, which works well for the business.
If you could give one piece of advice to new food bloggers, what would it be?
Do it for the love of it. Passion is the most important foundation. If you start expecting instant fame or huge income, you’ll likely be disappointed. Be bold, experiment creatively, and enjoy the work. If you truly love the process and are willing to put in the effort, growth and income can follow. And if they don’t, you’ll still have spent your time doing something you enjoy — which is a win in itself.