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Foodgawker was launched in 2008 and is a curated photo gallery that allows the visual search and discovery of new recipes, cooking techniques, and ingredients. The site publishes photography submitted by food bloggers from around the world. Editors review submissions daily and choose the highest quality, most appealing images to showcase.

The company is based in San Francisco and consists of a small team of editors, creatives, and developers. Foodgawker's affiliated sites include Craftgawker, Weddinggawker, Dwellinggawker, and Stylegawker.

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The Good

  • Recipe selection
  • Special diets
  • Website
  • FAQ page

Foodgawker has a huge selection of recipes divided into 32 categories, each of which features thousands of recipes to choose from. Due to Foodgawker's stringent submission requirements, the accompanying photos are high-quality. Since all recipes on the site are submitted by hundreds of outside food bloggers, users can be confident that they'll find a wide variety of recipes and cooking styles.

There are recipes catered for special diets, including gluten free, vegetarian, and vegan. For those with other diet restrictions, there is a search function in the top navigation that allows users to search for recipes by keyword, excluded keyword, and submitter or blog. Users can also filter their search by the categories mentioned above.

The Foodgawker homepage is clean and easy to navigate. The top navigation is simple and features the following tabs: Latest, All Time, Search, Categories, Favorites, and Share. Users can also choose to browse by the Most Favorited or Most Gawked recipes.

There is an FAQ page that answers questions about getting recipe submissions accepted, as well as questions about login and registration issues. Users can also go to the Contact Us page to submit specific questions if their answer isn't found on the site.

The Bad

  • Quality variation
  • No online community or blog
  • Limited tools

Since all of the recipes featured on Foodgawker are not owned or hosted by the site, each recipe varies in quality. Foodgawker has very strict submission requirements, but bloggers are still able to include and exclude details as they see fit. This means that some of the recipes are more thorough and detailed than others. Another challenge of Foodgawker's platform is that the user must leave the site to view the recipes - they're all hosted on outside blogs. This again creates a variance in what type of content the user will encounter, as well as adds the hassle of clicking in and out of different browser tabs.

Foodgawker doesn't have an online community: there is no forum or blog. For users hoping to connect with other cooks, ask questions or peruse written content, this will be a disappointment.

Tools on Foodgawker are limited. Members can save recipes or share them, but cannot create menus or shopping lists.

The Bottom Line

Foodgawker is best for food bloggers looking to increase their traffic, cooks looking to discover new food blogs, or users who enjoy sites like Pinterest. While the site lacks written content or the ability to engage directly with other users, its Pinterest-like format provides a visually-pleasing browsing experience and a quick way to discover recipes.

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