FAQ and Copyright

Copyright:

This website and its contents are the copyright of Olga in the Kitchen. – © 2016-2022.  All rights reserved.

Olga in the Kitchen does not allow for its original pictures, recipes, or writing to be reproduced anywhere without written consent except for sharing on social media platforms and only if share (1) contains a link back to the appropriate page on olgainthekitchen.com and (2) does NOT contain recipe ingredients and/or instructions. Please do not hesitate to contact us if you’re interested in using one of our recipes!

Here are certain ways you can share AFTER you contact me to get a written consent:

  • Recipes: If you make one of my recipes, feel free to publish it on your website rewritten in your own words with credit given to the original recipe post and one to my homepage on olgainthekitchen.com. For example: This recipe for Easy No-Knead Bread is from OlgaintheKitchen.com. Do not republish our recipe along with our photography unless we have negotiated compensation for our copyrighted work. Claiming Olga in the Kitchen recipes as your own is strictly prohibited.
  • Photos: You can share one of my copyrighted photos with its watermark as long as you give Olga in the Kitchen credit with a link back to my website as the source. For example: This Easy No-Knead Bread is amazing. Check out Olga in the Kitchen for the full recipe. To use my photos for clip art/stock images, please email us for pricing and licensing details. Do not republish our recipe along with our photography unless we have negotiated compensation for our copyrighted work. Cropping out Olga in the Kitchen watermark from photos and claiming as yours is strictly prohibited.

How should I adjust the recipe for high altitude?

I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

Can I substitute gluten free flour in your recipes?

Admittedly, I do not have much experience using gluten free flour. Although some readers report using an all purpose 1:1 gluten free flour in many of my recipes with success, you should expect slightly different results.

How do I sign up for your email list?

To receive new recipe updates, sign up for our general email list.

How did you start your blog? Do you have any tips for beginners?

See my About Page for more information about how I began my blog.

Do you have the nutrition information for your recipes?

I don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients. Here are few that you might find helpful:

What camera equipment do you use?

You can find those details on my blogger tools page.

Can I guest post on your site?

No. Olga is the only author on this website.

Can I send you a product to review on your site?

Sometimes I mention our favorite cooking and baking products on this site, but we do not offer product reviews. We also do not accept free products in exchange for product reviews.

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