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Frequently Asked Questions

John and I get tons of questions from friends, family, email, social media, and comments every day. I thought it might be a fun idea to answer some of the most asked questions here.

Maybe one of these questions is yours or something you’ve always wanted to ask. We’ll continue to add questions as more come along. They are in no particular order.

  1. How long has your blog been around? I just found it today. The blog has been up and running since November 2015.
  2. Why did you start the blog? In early 2015, I was in a job that I didn’t particularly care for, and John’s health was starting decline. We needed a backup plan just in case my job didn’t work out or John wasn’t able to work long term. It took about 6 months of thinking about it, but I finally decided to start the blog as a backup plan of sorts.
  3. You mention Florida and Arkansas a lot? So, where are you? Good question! John and I met in NW Arkansas over 17 years ago. We got married and started a family in NW Arkansas. In 2009, we moved to Miami, FL. Within a year, we moved ago to the Ft. Myers, FL area. We were in Florida for 9 years and decided to move back to NW Arkansas. In early 2018, we moved back to NW Arkansas, and that’s were we are today.
  4. Do you have a “real job” yet? This is one of my favorites, and it often comes from family. Blogging may not be a traditional job, but it is a “real job.” I work more hours working on our website than I used to work at my previous employment. John and I are considered self-employed, and work for large brands and other bloggers, too. So, while this may not be a 9 to 5 job requiring us to get dressed and head into an office, it most definitely is a “real job.” 🙂
  5. How do you make money? We were just asked this yesterday. I won’t go into detail about amounts, but I will explain some of the ways we receive payment through the website. One of the most common ways is through advertisements. The ads you see throughout the site provide a source of revenue. Another way we get paid is by offering video production services to other bloggers. Occasionally, we work with brands like Walmart, Tyson, Oreo, Pepperidge Farm, as well as, others to showcase their products in exchange for a fee. Last, some of the pages and posts on this site contain affiliate links. Most of those links take you to If you click the link AND purchase a product within a specific amount of time, we may receive a small commission.
  6. Why are there so many ads on your page? I’m so sick of ads. Please see #5. The ads are one of our main sources of income. It’s similar to having ads on cable TV. We do try to balance the number of ads and visitor experience. This is similar to you receiving a paycheck from an employer. Asking us to remove ads would be like us asking you to work for free without a paycheck. That doesn’t seem reasonable. In time, we do hope to reduce advertisements as the readership grows.
  7. Why do some of the recipes have a video for that recipe and others don’t? We are currently adding videos to several of the older recipes. In time, we plan to have a video for each recipe on the site. To date there are almost 500 recipes and less than 1/4 have videos.
  8. Do you have a YouTube channel? No, but keep your fingers crossed that we’ll have one available in the future.
  9. Are you adding more Instant Pot/pressure cooker recipes soon? We plan to continue adding more Instant Pot recipes in 2020. If you have particular dishes that you’d like us to make, please shoot us an email. If you don’t want Instant Pot recipes and have ideas for other recipes, we’d love to know about those, too. We’ll make what our readers want to see!
  10. I tried to find one of your recipes on Google but couldn’t locate it. Did you get rid of it? Nope, probably not. Google is tricky. The post has to be written a certain way so Google will like it and push it to the first page. We’re actively working on rewriting a lot of old posts in the hopes that Google will move them closer to the first page. That way, they’ll be easier to find.
  11. Why don’t you just write the recipe? I don’t want to hear about your family or how you got this recipe from your great-great-grandmother’s ancient recipe box. See #10, and know that we would LOVE to just write the recipe. That would save a ton of time. Also know that we don’t like reading fluff about people’s family either. As we’re rewriting posts, we’re removing the majority of the family stuff and just writing information about the recipe including helpful tips, links to other resources, and in-depth instructions. Our posts are formatted in a way that you should be able to make the dish from scratch with minimal issues and have some additional recipes to check out as other options.
  12. I left a comment, but it never got approved. What happened? Several things may have happened. We use a plugin called Antispam Bee to filter out spam comments. If for any reason your comment met the criteria for spam, Antispam Bee deleted it before we got a chance to read it. Antispam Bee deletes thousands of comments a week because of spammy markup. Otherwise, we reviewed the comment and deleted it for one of the following reasons. It was rude or vulgar. The question was already answered in the post/recipe. It brought no value to the post, and/or would not be helpful to future readers, or has nothing to do with the recipe. Additionally, we understand how frustrating it is to make a recipe and have it not turn out as expected. That happens to us too sometimes when we make other people’s recipes. However, coming back, and leaving a comment to complain without any detail explaining exactly how you prepared the dish isn’t helpful to anyone. Again, the comment doesn’t provide value. Saying, “I followed the recipe to a T, and it burned. This is a horrible recipe” doesn’t give any additional detail as to what happened. We do approve some “bad review” comments if they explain further what the reader think may have happened. This helps other readers not to make the same mistake. It helps us provide tips in the post and allows us to troubleshoot the recipe in case we need to update it.
  13. I used to be able to copy/paste the ingredients and instructions, but now I can’t. Why would you take away that ability? There are a couple of big reasons we began to protect our content. We noticed that our photographs were being used without permission for monetary gain (a copyright issue). In regards to the recipe, people were using our entire recipe in cookbooks, on social media, and other sources without permission or providing a link back to our site. Unfortunately, a few bad apples spoiled the bunch, so we had to put measures in place to stop unauthorized use of content. We do offer a print function that allows the recipe to be printed and saved as a PDF on your desktop.
  14. I don’t have time to scroll through all the pictures and text to get to the recipe. Why can’t you put the recipe at the top so it’s easier for me to find? Please see #10 and #11. We are currently testing the site without the Jump to Recipe button to determine if it’s a better fit for our readers. We apologize that you don’t have time to scroll. The information in the post is not just to fill space. It’s information to help make the dish successful, so you don’t waste time or ingredients. It’s answers questions we see asked most frequently and addresses common issues. *Please note: if we receive a comment that the dish didn’t turn out and it’s because the information in the post was not followed, most likely that comment will be deleted.
  15. I have a question about (fill in the blank) recipe. We will do our very best to answer it for you. When we write the posts, we test the recipe the way it’s written. Generally, we don’t substitute a lot of ingredients, or change the cooking method. We’ll have to give you our best guess as to how things will turn out. To get most accurate response, please check out the other comments on the recipe, and see if someone has already answered your question. 🙂
  16. Why didn’t you respond when I left a comment on Facebook, Pinterest, Twitter, Instagram, etc.? We try to catch all those comments, but some are missed. Please accept our apologies. Many of the social media platforms are build to filter out notifications, so we never see some of the comments.
  17. I work for (fill in the blank) company and have a product your readers would love. Can I send you a sample? No, I’m sorry. We don’t accept samples. If you’d like to discuss monetary compensation in exchange for a blog post(s)/video(s), we’d be happy to discuss that, but we don’t accept stand alone products or samples.
  18. I would like to advertise on your site. Thank you for the offer. We currently advertise through Mediavine. If you would like to purchase advertising space through Mediavine to be placed on our site, we would be happy to forward along the information.
  19. Do you have a recipe for…? Maybe! Please use the search function found on the recipe page of this site. If there is a particular recipe we don’t have but you’d like us to make, we’d love to hear from you. Please contact us and let us know!
  20. I want to be added to your newsletter. Can you add me? Unfortunately, no, but you can sign up. After each recipe box, there is an option to sign up for our newsletter. Just fill out that box and follow any prompts in your email inbox. If you ever want to unsubscribe, simply click “Unsubscribe” in the bottom of any of the emails we send to you.
  21. I just saw an ad on your site that was very offensive, and I don’t appreciate it. I sincerely apologize that there was an offensive ad on our site. If you could kindly let me know which ad, I may be able to have it removed through our ad company. However, please be aware that the ads showing are largely based on cookies. This means that the ads you see are based on the region in which you live and your previous search history. For example, if you’ve looked for an awesome KitchenAid Mixer today and a couple of hours later visit our site, chances are good that a KitchenAid Mixer ad will pop up at some point. That being said, some bad ads do slip through, so please let me know if a particularly offensive ad is showing.
  22. Who takes the photos on Berly’s Kitchen? I (Kim Vargo) take most of the photos! John and Kale have taken a few, so I could pour salad dressing or caramel sauce or something else requiring that I step out from behind the camera. All of the photos are taken in house, meaning that we don’t purchase stock photos or pay anyone to guest post. John took the photos for the Key Lime Cheesecake Dip Post. There is one post (Roasted Brussel Sprouts Caesar Salad) that was written and photographed by Jenna Fletcher of Seasoned Sprinkles. On occasion, we may purchase a recipe and photos from a photographer/recipe developer. This is a common practice in food blogging. It usually happens when bloggers need content quickly, don’t have the time or equipment to make the recipe themselves, or want a recipe that may be a little out of the norm. That’s what we did for our Mummy Cookies post. We aren’t big Halloween recipe people. I saw a cute recipe for Mummy Cookies and knew it would be great for new Halloween content. We purchased it from Laura Sampson at Little House Big AlaskaShe did a great job with the photos, and we make a video to match.
  23. Who makes the videos for Berly’s Kitchen? Currently, I shoot all the videos. Additionally, I have edited most of them, but Kale has stepped in to help from time to time.
  24. Do you shoot all the videos in your kitchen? Um, nope! For the first 10 months, I was shooting them on our coffee table. I had 1-2 studio lights along with two cameras. Then I would sit on my knees and cook on the table. Just recently, we moved, and I was able to get an entire room for a studio. Now I have a dining table, 3 studio lights, and 2 cameras. The only video we’ve shot in the kitchen to date has been the Vodka Cranberry video, but we plan to shoot in the kitchen a lot more in 2019.
  25. May I use a photo(s) from your site? Please email us. We will be happy to discuss the use of the photo. If we don’t give written permission and the photo is used anyway, it is likely that a DMCA will be filed to have the photo removed.
  26. Why didn’t this recipe work? I followed it to a “T.” I wish I knew. We can help you troubleshoot the recipe, but the truth is, we aren’t in your kitchen. Several things can change a recipe even if you followed everything as written. Weather, altitude, oven calibration, humidity, and the list goes on. We hate it when a recipe doesn’t work for everyone like it did for us. Unfortunately, we can’t always determine the reason.
  27. What can I substitute for (fill in the blank)? If we don’t have it listed in the recipe or the post, we haven’t tried to substitute it. We’ll have to look around and get back to you. There’s no guarantee that what we tell you will work since it hasn’t been tested. See #15.
  28. If I recreate one of your recipes and adapt it, do I still need to credit your site? Yes, please. That’s good blog etiquette.
  29. I made one of your recipes, but it doesn’t look like the photos/video. First of all, thank you so much for making one of our dishes! Second, we make all of our recipes with easy to find ingredients and do very little in the way of staging and editing. We want the food to speak for itself. We don’t use fake props, fake water drops, fake syrup, etc. Everything is edible. The editing is very light. We do brighten the photos and add some vibrancy to the pictures. It’s possible it looks different due to editing.
  30. What do you do with all the food from the photos and videos? We have a long list of friends and family that stop by and pick up our extra food. There’s no way we could possibly eat everything we make, so we’re happy to share.
  31. The finished dish in the photo looks different from the finished dish in the video. How come? It is different. If a recipe has a video for that recipe, that means we’ve made it at least twice for the blog (not counting recipe testing). Due to our studio setup, lighting, and time constraints, we normally make the recipe and take the photos first. Then, on a different day, we’ll make the dish again on video. Sometimes it looks slightly different.