So we have an interesting story...
I (Linda) have a background in Food Science. I've worked for two flavor companies and a major food and beverage producer. I love to cook and I love science. It works out well.
I (Talia) have a gluten intolerance and many severe food allergies. I love to cook and I love to try out new recipes that I can finally eat!
Plus, we're both Jewish and keep kosher. So our recipes tend to be healthy, separated by meat/dairy/vegetarian and mostly allergen-free. We'll make a point of noting what allergens may be found in a particular recipe (i.e soy, milk, etc).