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Posole Verde for the Super Bowl Win!

Posole Verde for the Super Bowl Win!

It barely feels like winter has kicked in, but here we are waving goodbye to another National Soup Month. Lucky for us, Super Bowl is just a few days away so we can keep rocking the soup vibe without shame. This Posole Verde is so much more than a soup, perhaps a stew, and has all the personal choice condiments that are mandatory for serving a crowd. You could make this vegan by leaving out the pork (must you?) and swapping the stock. But the slow cooking required to pop the posole begs for pork to be front and center and turning into delicate strands, filling every bite.  

Heaping Helping

Posole or Pozole?

I’m talking POSOLE, people!! Or is it POZOLE? It’s hominy or giant puffed-up corn. I first ran into posole while foodstyling a Today Show segment for Williams-Sonoma. Interesting that it was a first, because I grew up just down the street from Fuhrer Ford Mills, a hominy processing plant. As a result, our house always smelled of popped corn (kind of yummy), and there was a constant coat of silt on every surface (kind of crummy). But despite formative years in corn country, this most definitely was never ever on our table.

Pozole is the traditional Mexican spelling, though more commonly spelled posole here north of the border. Maize (maíz) was a sacred plant for the Aztecs and it was often a part of celebrations. To get from maize, to hominy or posole, the dried corn must be slaked with lime to create an alkali solution, called nixtamalization. This process loosens the hulls, makes them soft like beans, and then “pumps you up!” Remember Hans and Franz on SNL??? The lime used here is not from fresh citrus; rather, it is a food-grade calcium hydroxide. If you have ever turned cucumbers to pickles, perhaps you used “pickling lime” to crisp up the vegetables before canning. Luckily for us, by the time you find dried white corn on the shelves (in the dried bean section), this has already been done and is ready for use in soups and stews. 

Giant White Corn

Another benefit of  cooking or soaking in slaked lime and ash (an alkaline process) is that the nutritional value is bumped up (making it niacin-rich), it becomes easier to grind (resulting in masa, the main ingredient in tamales), and flavor and aroma are improved. In addition to dried posole – sometimes labeled as Giant White Corn or Maíz Mote Pelado – you might see canned hominy at your store. It’s a much faster solution, but to my taste NOT nearly the no-brainer substitution as canned-for-dried beans. The texture of posole prepared from dried kernels is unlike anything else – chewy, toothy, satisfying – and is totally lost in the canning process. Canned hominy is much like the soft texture of a canned bean and tastes like disappointment. It’s slightly metallic and oh so mushy. I’m so keen on dried posole texture that I have never made the substitution since I once sadly tried canned.   

Posole Verde

The traditional Mexican preparations for posole are blanco, rojo or verde. The first (blanco) is unadorned and has no green or red ingredients added, and the latter two rely on chilis (rojo), such as Guajillo or Ancho, or tomatillos, lime, cilantro and jalapenos (verde), as I am sharing here. Adding the green things at the very end of your simmering keeps them from overcooking, leaving the flavor bright and a bit spicy. 

Preparing the Posole

If I have the time, I like to prepare the posole the same way I would prepare dried beans. Rinse the posole under cold water, and transfer to a stockpot. Cover with 1-inch of water, bring to boil, and turn off the heat. Let the posole soak overnight.  When ready to use, drain and rinse again. If you are pressed for time, you can skip this step or just shorten it to the time you prep the remaining ingredients. 

Chilis & Lime

The  verde recipe I share here calls for a late stage addition of a puree of lime juice, jalapenos, cilantro (stems and all) and tomatillos. It kicks up the flavor profile like 100000%. This is the kind of dish you can just plop on a back burner and walk away, passing every hour or so to check on the liquid level and adding more stock, as needed. I am not an instant pot or slow cooker “cooker”, but I bet/know in my heart they would drastically reduce the time. I happen to have a few followers who are, and I’m counting on you to comment below. The big reveal comes when the posole starts to pop and look like a flower or popcorn, depending on your vision. I’ll admit it – it can take from 3 to 5 hours to pop (longer if the dried corn has been around for years and if you skip the soaking step), but it’s very low maintenance and for me a bit satisfying to have something cooking for the afternoon that really doesn’t cry out for attention. It’s like I’m cooking, and I’m not. Once it’s getting close, just toss the lime juice et al. in the processor, and give it a whirl.  Add this to the pot and cook a few minutes more.

Prepping the Toppings

In Mexico, this dish is usually served with an array of toppings, including limes, cheese, sour cream, avocados, and radishes.  Who doesn’t love to dose their own dinner?  All those garnishes make it the perfect football afternoon kind of centerpiece.  Add a few chips or warm tortillas, maybe a big salad or some cornbread….. and a nice frosty beer.  You will not be sorry!

Posole Toppings

If you have a big enough pot – or want to use two – double up on the recipe. It freezes really well and then you will have a souvenir of the day you turned your kitchen into the most fragrant cantina in town.  I added some notes below on how best to freeze. And while you are scrolling down, check the bottom of the post for some delicious additions to your soup repertoire. 

Posole with all the Fixin's

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Heaping Helpin of Posole

Posole Verde for the Super Bowl Win!

  • Author: Katy Keck
  • Total Time: 4 hours 30 minutes
  • Yield: 4 quarts, serves 12 1x


Super Bowl is just a few days away so we can keep rocking the soup vibe without shame. This Posole Verde is so much more than a soup, perhaps a stew, and has all the personal choice condiments that are mandatory for serving a crowd. Put down a feast of  toppings, a crunchy salad, and some cornbread, and sit back and watch the half-time show!


  • 1 pound dried posole, soaked overnight, drained and rinsed
  • 1 Tablespoon olive oil
  • 2 1/2 pounds pork loin, trimmed of fat and cut into 1″ cubes (about 3 1/4 pounds pre-trim)
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 45 quarts chicken broth
  • 1 pound tomatillos, husked removed and rinsed (about 10 medium)
  • 2 jalapenos, stems removed and sliced in half
  • 1 bunch cilantro, stems and leaves (reserve a few sprigs for toppings)
  • Juice of 23 limes


  • Sour cream
  • Lime wedges
  • Grated Monterrey Jack
  • Sliced jalapeno
  • Avocado
  • Sliced radishes
  • Cilantro sprigs


The night before, prep the posole:

Rinse the posole and transfer to a stockpot, covering with 1-inch of water. Bring to boil and turn off the heat. Let the posole soak overnight.  When ready to use, drain and rinse again.

To make posole:

Heat oil over high heat in an 8-quart stockpot.  Add pork, cumin, salt, and pepper. Sauté until pork is browned, about 10 minutes.

Add onion and garlic, and cook until softened and excess liquid has cooked off, about 6–8 minutes. Add soaked posole and stir to combine. Add 2 quarts of chicken broth and bring to a boil. Reduce heat to a simmer and cook for 90 minutes, stirring occasionally. Check the liquid and when getting low, add another quart of stock. I tend to add the third quart around 90 minutes and the 4th quart around 3 hours. Altogether, this will simmer a total of 3, 4 or maybe even 5 hours. It will depend in part on the age and dryness of the dried product. To be safe, give yourself enough time for a 5-hour simmer.

The pork will fall apart and shred, and you will know the posole is done when the posole kernels have popped.  The kernels will puff and pop, and look a bit like a flower (if you squint and have been hitting the cerveza during the last five hours). They burst open joyfully as if they want to become popcorn! Taste them periodically for doneness. Before they “blossom”, they will be quite starchy, fiber-full, and too chewy. Once sufficiently stewed, they will remain a bit chewy and toothy, but not woody. 

Thirty minutes before the end:

When the kernels are starting to pop and getting close to the desired texture, toss the tomatillos, jalapenos, cilantro and lime juice into a food processor and puree. Add to stockpot and simmer for the final 30 minutes until the posole is tender.  30 minutes is plenty of time to simmer for this last step, but see note below. 


Pressed for time? You can skip the soaking stage, or reduce it to the prep time for the rest of your chopping. That will likely lengthen the cooking time however. 

Never add an acidic ingredient when cooking beans, or in this case, posole until the end. The acid binds with the outer structure and toughen it ups. No amount of additional cooking time will allow it to break down. Additionally, you want the fresh vibrant flavor from the green ingredients, which will dissipate if added too early in the cooking process. 

If you are serving the posole later: Add the green mixture as you take the stew off the heat.  The hot stew will cook sufficient “heat” out of these spicy and tart ingredients.  To reheat, I also use some of that 5th quart to add to the pan. The posole will have continued to soak up broth as it sits in the refrigerator overnight, and you will need to loosen it a little with more stock. 

Serve with bowls of the toppings, a crunchy salad and some cornbread!

Freezing? This stew is a fantastic freezer staple, but make sure to cool completely before transferring to freezer containers. I called for a 5th quart of stock so that you can top off the stew with liquid.  Since there are a lot of chunky pieces, you want to make sure that they are all submerged in liquid before freezing.

  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Category: soup
  • Method: stovetop
  • Cuisine: Mexican

Keywords: posole, posole verde

Southwestern Pork & Posole

It’s #NationalSoupMonth – so shout it out!

Here are some other ab-del (absolutely delicious) soups for your winter blues. 

© Copyright: KatyKeck.com 2020. All rights reserved.

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The Ration Challenge: Change Starts Here!

The Ration Challenge: Change Starts Here!

Ration ChallengeAre you hungry for change? Don’t know where to start to make a difference in this world? Me either. But I am lucky enough to have connected with CWS (I’m on the board) and their partner, Australian-based Act for Peace, so I can take on the challenge of eating the rations of a Syrian refugee for one week. More on the Ration Challenge in a minute. But first…

Why???? The Refugee Crisis.

Too often we turn on the news and there is nothing but bad news. Overwhelming problems with seemingly no solutions. However….conflicts that have the potential to divide us could actually lead us to meaningful impact, meaningful change were we to unite. The crisis in Syria has been going on for more than 8 years. During that time, hundreds of thousands have been killed and cities have been reduced to rubble. The numbers are staggering. Millions of men, women and children around the world have been forced out of their homes because of conflict or natural disaster. They desperately need somewhere to resettle and rebuild their lives, but there aren’t enough countries willing or able to respond to that need. Refugees spend an average 27 years in camp

It’s a humanitarian crisis on an unprecedented scale. And one that we can, and must, respond to.

A Family Displaced

If you dig deeper than the headlines, you will find that the 25 million displaced beyond their own country’s borders are just like us. They are mothers and fathers and brothers and sisters. And they want to NOT worry about food or a roof over their heads. They want to work so they can send their children to school. Right now, if they are “lucky,” they will find a refugee camp in a nearby country. Global humanitarian relief agencies, CWS among them, provide aid to these refugees. Ration kits top the list of critically needed aid. Boxes are delivered to camps and are packed to feed a family of six for a one-month period. Often there aren’t enough boxes to service the entire camp, so a committee of volunteer refugees makes the difficult decision on deciding which families need it most.

ration deliveries

Receiving the Rations

 What is the Ration Challenge?

The Ration Challenge is a global campaign to raise awareness and funds by eating the rations of a Syrian refugee living in Jordan for one week. It gives only a glimpse of refugee life. My ration kit is like those delivered to camp, except it’s just for me and just for one week. Unlike those in camps, I have a place to live, am not recovering from recent trauma and I not only know that my family is alive, I know where they are.  Here is what my kit looks like and what’s on the menu for the upcoming week.

rice rice rice

 I started yesterday with mujadara. It’s normally rice and lentils and a whole lot of flavor from onions and spices, but this is just rice and lentils. I have already eaten it four times in two days. The photo on the right is the mujadara from my blog. Remember how great the house smelled after fixing that delicious dish? It’s a far cry from plain rice and lentils. To be fair, I am able to use salt and pepper. These are two treats I have earned by raising money. These fundraising incentives – or rewards – allow me to add a few items throughout the week – one vegetable, a 4-ounce protein, a 12-ounce beverage. I don’t talk about the rewards much because this is not about me. But the Ration Challenge creators have cleverly added these incentives to symbolize the resilience and resourcefulness of refugees. If allowed by local laws, refugees hustle to complete odd jobs, trading and selling handcrafts, so that they can supplement their rations. 

mujadara before and after

How Can You Help?

This campaign raises awareness from all of us that talk about it. It increases empathy and understanding by (simulating) walking in their shoes for a mere nano-second. But so importantly, it raises funds to be part of the solution. I am grateful to the many who have already donated to this campaign. My very generous friends, colleagues, followers and family have raised enough to provide access to life-saving medical specialists for more than 330 people!!! I repeat – for 330 PEOPLE!! Wouldn’t it be great if we could make it a nice round 500? Or in food terms, it would only take a few more donations to provide 20 Syrian refugees food for an entire year!! All money raised goes to providing food, education and medical care, as well as support the ongoing work of CWS to help vulnerable people rebuild their lives in safety. Can you please join me in supporting this life-changing cause with your tax-deductible donation??!!

Beware I'm HangryOne of my dear friends and fellow CWS board member Vy Nguyen is himself a refugee, fleeing from Vietnam at the age of four on the back of a motorbike, while leaving half his family behind. He recently wrote a piece for the San Francisco Chronicle that breathtakingly recounts his harrowing journey, all juxtaposed against the lessons he hopes to teach his own four-year-old today. Lessons of empathy and compassion. Prayers that his son not only knows what it means to belong, but how to welcome the stranger among us. ❤️

25 million. That’s the staggering number of those internationally displaced. As a statistic its unimaginable. But lest we forget, it is made up entirely of individual people and families, all with stories of endless suffering and brave endurance in the face of life-threatening challenges. They are us. We are them. Just under a different set of circumstances. My tiny glimpse into their lives through rationing has increased my empathy 1000-fold. 

Refugee in Jordan

I appreciate the compassion and care that my community here at Palate. Passion. Purpose. shares. I thought you’d love this bumper sticker I pinched from a fellow challenger on Facebook. Doesn’t it say it all?

longer table

Click here to make a tax-deductible donation to this cause near and dear to my heart. And no matter what, please share your support via the comments below!! Thank you!!!

Photos in addition to mine are courtesy of CWS, The Ration Challenge, and Act for Peace.

© Copyright: KatyKeck.com 2019. All rights reserved.

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21 Essential Food Styling Tips for Mouth-Watering Photos

21 Essential Food Styling Tips for Mouth-Watering Photos

Bachelor Recipe, an India-based food and lifestyle website followed globally by food-lovers, home cooks, and travel enthusiasts who seek creative culinary creations, tapped my decades of experience as a prop and food stylist to teach their readers how to create viral food photos. While Bachelor Recipe had no shortage of great ideas coming their way from cooking enthusiasts around the world, they found that often the visual content wasn’t up to the requirements of a professional site. How can they convey essential principles of food styling and photography to improve submissions, get mouth-watering images and increase engagement?


One click – and half a world away – I was ready to share my tricks of the trade. I have styled hundreds – maybe 1000s – of live TV cooking demo segments, as well as culinary products for packaging, feasts for ethereal magazine spreads, and everything in between, editorial to advertising. I know all too well that a mouth-watering photo styled with mood–evoking props can transport the viewer to a distant memory and stir the urge to start cooking. And while you don’t need to be a professional photographer to create an Instagram-worthy image, it really helps to understand some of the basics of photography, especially camera angle and composition, to capture a dish in its best light.

Just add these easy-to-follow tips to your happy-snapping and see how quickly you can improve your social media culinary posts. My food styling clients – many of whom are featured below – have benefited first-hand from my attention to detail, understanding of composition, and culinary knowledge which used in combination transform technique into artistry, showcasing their product at its peak of perfection.

21 Essential Food Styling Tips for Mouth-Watering Photos

Food styling for camera has come a long way since its birth in the 1950s. When 4-color food photos first started to replace culinary illustrations, the emphasis was on perfection. Everything matched, every cherry in the Jell-O mold perfectly placed, and props were quite formal, showcasing the recipe or food product at its “best”. Today we strive for recipes that are approachable, look do-able, and most importantly have that I-want-to-eat-that-NOW appeal. Not only are crumbs left in plain sight, they are often strategically placed.

But while the goal is for a more relaxed portrayal, creating a compelling image is just as hard. The challenge is how to make a recipe tantalizing without the use of all five senses. Photography must rely on only one – VISUAL. Coagulated cheese does not convey the appeal of a fresh-from-the-oven lasagna that is a mess (in the best possible way!!) of gooey cheese.

21 Essential Food Styling Tips for Mouth-Watering Photos

Today anyone can add a bit of style to an image, and must if there is any chance to make that photo go VIRAL! When the stylist is also the photographer, there are no limitations on how to present the food. A professional food stylist can be limited by decisions (camera angle, lighting, central focus, and more) made by the team, including the client, art director, and photographer. A blogger or social media star has carte blanche to make those decisions. Still, it’s important to remember that photography decisions are inextricably linked to food styling needs. So here are 21 tricks of the trade for food styling and photo shoot tips to help you get those mouth-watering photos.

What’s your angle? Build for your camera angle.

The two most common angles for social media food shots are directly overhead or bird’s eye – particularly popular on Instagram – or vertical at eye-level. Overhead shots work well if you have a beautiful, artistically arranged, composed salad or a spread of many colorful food items, and height is not important to tell the story.

  1. Be careful to avoid an overhead light source when shooting from above, because you will create your own shadow. Lighting is best diffused and from the side.
Overhead Camera Angle


This overhead shot works because it emphasizes the different shapes of the featured items. It tells a story of the rich array of spices used, much more than showing a bowl of unidentifiable mixed ground spices. While not particularly colourful (almost monochromatic) it makes a bold graphic statement.

A vertical shot at eye-level is great for showcasing layers. Imagine looking straight into a stacked-high Big Mac: two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun. You would miss all that action if you took the bird’s eye view shot, which flattens the food to two dimensions.

  1. Use side or backlighting (ranging from 9 o’clock to 3 o’clock, where 12 o’clock is straight behind the food/camera) when shooting vertical at eye-level. Lighting from the front is least flattering and tends to flatten your subject.
Eye-Level Camera Angle by Pinch of Yum


Photography and Styling:PINCHOFYUM.COM
This vertical shot highlights the many layers of this cake, a detail that would be lost in an overhead shot. The drizzle of agave is a “call to action” that makes the viewer want to pick up a fork and dive right in.

Once you know your camera angle, you know where to look at your food for food styling. Get down to that level and check the view. Are your pancakes listing to one side?

Keep your Stack Straight


Do as I say, not as I do! This stack was created in a hurry with no attention to matching sizes or making sure the stack was straight. If this came to you in a restaurant, chances are you could still spin the plate and find a better side. But don’t forget to adjust the garnish so the berries have their best face forward. Choosing a vertical eye-level orientation for a stack of pancakes is perfect, because it shows off all the layers.

  1. Match the pancake size and stack one by one to create a tall straight stack. For extra tall or flimsy food, add thin sheets of cardboard between layers for support.

Whatever angle you chose, make sure the food has its best side forward from the camera’s POV (point of view). Add extra sprinkles and garnish with fruit, vegetables or herbs toward (or just off) the camera’s focus.

  1. Clump “like” ingredients together (as opposed to mixing them) so that each component stands out. Notice how the raspberries on top and blueberries on the bottom pop more than if both places had mixed berries, even when your stack is crooked!

One last note on camera positions. In addition to deciding which plane you are featuring and the angle within that plane, there is a decision on orientation – portrait or landscape. Instagram tends to favor square images which eliminates further thought on orientation. But keep in mind that with social media viewing heavily skewed to mobile access and cell phones’ orientation being vertical, portrait photos display better than landscape or horizontal. Portrait also has the ability to vary the depth of field (more on that below) that can’t be matched with landscape orientation.

How’s Your Composition? Balance, Proportion, and Scale.

Since we have happily survived the matchy-matchy days of symmetry in composition, the meaning of balance has also evolved. Balance no longer means a place setting with a salad fork next to a dinner fork, in perfect alignment. In fact, putting the spoon in the bowl would once be considered rude. Now it’s inviting. “Please join me, won’t you? Pull up a spoon and dive in.”

  1. Make sure that no ingredient is laid out in formation, military style, in perfect alignment. Let a julienne of peppers fall haphazardly.
  2. Use odd numbers in creating visual high points (even numbers hark back to old-school concepts of “balance”).
  3. Rule of thirds: Think of your frame divided into thirds, both vertically and horizontally. Focus on one of the four intersection points of those imaginary lines and place your hero there.
Rule of Thirds


These eggs are a bit haphazard in color and arrangement…on purpose. But notice that there is only one blue egg and it is off centre, very close to the intersection of the top third and the right third.

  1. Arrange props or food that break the exterior edges of one to three sides of the frame. This draws the eye around the image, letting the viewer’s brain fill in more than is actually shown, completing an even larger picture. Exciting! Engaging!
Food Styling that Breaks the Border by Half-Baked Harvest


Photography and Styling:HALFBAKEDHARVEST.COM
Objects in this photo break the frame on three sides, and the plate just kisses the edge on the fourth (left side). This creates a much bigger palette than a single cocktail would command on its own.

  1. Add something to your photos that will leave clues as to scale. Absent these clues, a photo runs the risk of raising questions, making the viewer stop and judge. A well-propped photo like the one below creates an intuitive understanding of everything on display.
Leave Clues for Scale by My Name is Yeh


Photography and Styling:MYNAMEISYEH.COM
The pastry bags drop hints about what size those flowers are. Also, notice the framing on this shot: Items break the edges on the top and right side but leave an almost frame-like border on the bottom and left. That cropping, along with the rustic white table, creates an atmosphere that perfectly translates Molly Yeh’s elegant farm lifestyle.

Who’s the Star? Showcase with Depth of Field.

Figure out the hero, then tell its story! Many newer model cellphones have portrait mode, which is Apple’s way of describing depth of field. The person in the portrait is in focus while the background falls off, is a bit blurry. That’s shallow depth of field and is a great way to showcase your food’s best feature.

  1. Create depth of field by focusing on the “beauty” and let the background focus dissolve, creating more ambiance and atmosphere for the dish.
  2. Style ingredients that are in sharp focus, such as the seeds and avocado in the photo below. Make sure to use colorful items in the background that can be identified even when out of focus, like purple cabbage and carrots.
Shallow Depth of Field


This photo was shot in portrait mode on an iPhone 7+ and you can see the background blurs out a bit. Make sure that the items out of focus have either been established in focus (so it’s a repeat) or are something identifiable even out of focus, like carrots.

Here, the egg strata is the hero. The berries and toast are in the background and slightly out of focus (depth of field is shallow). So, while you want to arrange the berries at different angles and maybe show off the calyx on a strategically placed berry, the styling energy should be placed on the eggs.

  1. Check to make sure there are not random scraggly bits of overcooked egg or rogue crumbs, and pull out a little oozy cheese. Oozy cheese lets the viewer know this dish is fresh from the oven.
Don't Look Straight into the Camera


This image is not heavily styled – it was taken as a casual brunch shot – but there is attention to the orientation of the strata. It is angled slightly away from the camera, yet still showcases the layers.

Food Photography Props: Less is More.

When composing your shot, be a bit less precise than you would when setting the table. Angle the spoon to create an upward and to the right angle. Turn a fork over on the plate. Create movement with props, textiles, and textures. When in doubt, use fewer props.

  1. Consider using butcher or parchment paper between the food and plate or sheet pan to add another dimension and create additional lines or movement.
  2. Keep it simple and look for matte finish props which won’t bounce light.
  3. Hands may be all the props you need.

Use Hands as Prop

  1. Place props in an inviting way. In the cake photo below, the fork is clean because we can tell no one has nibbled from the cake. But if bites have been taken, then the utensil should look used, creating continuity.

The photo below brings together many of the tips described above. The hero is the slice, not the cake itself. Notice that the slice has been rotated 180 degrees from its original orientation in the pan, showing off the cake and not just the elaborate icing. By bringing focus forward to the slice, Molly establishes all the beautiful flowers – colors, shapes, and sizes – so that the viewer can subliminally fill in everything on the whole cake behind.

Use the Fork as an Invitation by My Name is Yeh


Photography and Styling:MYNAMEISYEH.COM
Molly Yeh – My Name is Yeh – never disappoints in the photos in her posts. Here she uses negative space (the black in the back) and has divided the shot into thirds, vertically and horizontally. She lets the black background and the table lines literally draw the thirds. Nothing is in the centre. The slice is at the intersection of lower and left thirds and the sheet pan is near the intersection of the upper and right thirds. She lets simplicity and no heavy propping tell the story.

Use spills or a bit of mess as an invitation, but don’t overdo it. Drizzles of blackberry jam on a white cloth just makes me mad. But feel free to twirl the noodles on a fork, splashing the sauce on the plate, or to break a yolk. That creates an immediate need to EAT NOW!

  1. Use a splash or spill as a prop. Natural spills help create a yum factor. Add a few crumbs, show a drip, let an herb sprig fall haphazardly. Be casual, but careful.
Broken Yolk adds Yum Factor


Breaking the yolk adds yum factor and signifies this is fresh from the poacher.

Food Styling Tips & Tricks of the trade

Lastly, here are a few guiding rules and finishing touches to round out the list, along with my favorite professional tools that come in handy for social media shoots.

  1. Brush & Spritz – oil & water. Brush any food that is starting to look a little dry with some oil to bring it back to life. Spritz herbs, garnishes, or even glassware to give that just-picked, fresh-poured look. If necessary, take dry-looking food off the plate, place it on a paper towel, and mist it with cooking spray.
  2. Slow down the oxidation of produce that will brown by dipping in water dosed with ascorbic acid or lemon juice.
  3. Add the final garnishes just before shooting to keep them fresh. If you just have one garnish, a careless sprinkle is good, but if there are multiple toppings, place them in clusters.
Food Styling Pro Tip: Clump Ingredients Together by Pinch of Yum


Photography and Styling:PINCHOFYUM.COM
The carrots are lightly brushed with a bit of soup to convey the idea that they are part of the soup, but they are placed strategically to be seen, as are the lentils in the spoonful. Notice that the Parmesan is only in one place, implying it has not yet been stirred in. This makes it easier for the camera to read. Big chunks of bread add context to the smaller seeds scattered on the cloth.

  1. Favorite Tools 
  • Small sharp scissors, like sewing scissors, for trimming scraggly bits
  • Assorted small paint brushes for brushing sauce and oil
  • Long thin surgical tweezers for placing final garnishes
  • Small spritz bottle to mist and refresh produce
  • Small offset spatula for lifting layers onto a built stack of food
  • Eyedropper for adding sauce or soup on pulled out ingredients
  • Arts & Crafts mounting putty to hold things in place
  • Straight or T pins to attach things, like the best strawberry top to the best strawberry

Bon appétit!

Armed with all these rules, tips, tricks and tools, it’s time to pick up a spoon and dive in!Food Styling Prop Tip: Style the food on the Spoon


Featured on Bachelor Recipe

This article first appeared on Bachelor Recipe.
© Copyright: KatyKeck.com 2018. All rights reserved.

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