About The Daring Kitchen
The Daring Bakers and The Daring Cooks: A History
In November 2006, Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves to bake pretzels for the very first time using the same recipe. They each went ahead and posted about it on November 18, 2006.
Having enjoyed that experience tremendously, they decided to try it again the next month, this time choosing to bake biscotti. And to make matters even better, they were joined by a few more food bloggers.
As the months went by, their baking group continued to grow, until it was finally decided that this "little baking group" had to have a name and The Daring Bakers were born!
The Daring Cooks were formed in 2009 as a way to learn how to become better home cooks. The idea spread like wildfire with 1000's of people who also wished to learn more joined in on the monthly challenges.
Today, The Daring Bakers and The Daring Cooks span the world as bakers/cooks of all nationalities come together once a month to try something new in the kitchen!
About Ivonne (Co-founder of the Daring Kitchen):
Ivonne started her blog, Cream Puffs in Venice, in December 2005, and hasn’t looked back since. She uses her blog to express her passion for baking and for Italian food. Besides baking, baking and baking, Ivonne loves to read, travel and garden.
In November 2006, she and Lisa embarked on the adventure that became The Daring Bakers and today encompasses The Daring Kitchen.
Ivonne resides in Toronto where she tries to keep her mother’s kitchen (reasonably) clean and is patiently waiting for the Toronto Maple Leafs to win the Stanley Cup. (Yes, she is very patient.)
About Lisa (Co-founder of the Daring Kitchen):
Lisa began writing her blog, La Mia Cucina, back in March of 2006 as a way to keep an online journal of her recipes. Soon her blog became so much more when she found herself meeting some lovely people and forming lifelong friendships. Currently, Lisa's blog has taken a back burner so she can focus her time and inspiration on making The Daring Kitchen a website that is helpful, interesting and fun to the home cook and baker.
She loves to cook for family and friends, is a movie addict and loves to read Stephen King for his genius warped sense of humor. Lisa is the self-proclaimed Queen of Dorkdom and lives in Ohio, with her husband, 2 amazingly gorgeous canines and 1 decidedly witchy feline. 
Lisa has a *cough* small *cough* Facebook (lisa lorree) game addiction.. it started with harvesting her farm and soon snowballed into whackin' goombahs and creating new species of fish in the research lab, finally graduating to running a virtual cafe when she's not mad for treasure hunting. She is currently seeking a 12 step program to curb her addiction. 
About Patricia (Site Design):
About Scott (Site Development):
Scott is known personally and professionally as “Everybody’s Technology Go-To Guy.” It is his knowledge, interest and talent in all things technical that led him to start eSeMBe Technical Services in 2005.
Constantly utilizing and contributing to the internet in the course of his business and personal life, Scott has become extremely familiar with internet technology. In 2008 he became a contributing author for WebWorkerDaily, a web site providing information, support and perspectives to those who make their living utilizing the World Wide Web.
In addition, Scott keeps a personal blog, MyThermos, an outlet for his more personal passions.
You can also follow him on Twitter as @scoblitz
About Natalie (Our head Daring Alternative Baker and Cook):
Natalie was taught to cook by her mother, who cooked and cared for her four younger siblings, and her dad who learned to cook in a ship's galley from his father while they plied their trade along the Inter-coastal waterways of the Gulf Coast. Natalie expanded her own horizons as a cook and baker by eating adventurously, taking courses and loads of kitchen experimentation. Natalie was diagnosed with a wheat and nightshade allergy along with a gluten sensitivity in 2005, leading her into the realm of gluten free cooking and baking. Currently, she's a freelance food writer focusing on food sensitivities and her work has appeared in magazines such as Living Without. Natalie resides in New York state with her husband, two children and their extremely hairy Shetland sheepdog.
You can find Natalie at Gluten A Go Go
I really appreciate all the effort that you people have put into this site...it looks awesome.
I need to thank every one of you who worked hard to give us a wonderful new web site, and also I want to thank Lisa and Ivone from the bottom of my heart, because if it's not their idea we wouldn't all be here, meeting and getting to know each other, challenging, sharing and supporting, laughing and teasing and much much more....
a big thank you ladies.... I am honored to be part of this wonderful team....
THANK YOU
Awww! Thanks you guys.. we're so happy you enjoy the group and the new website! It absolutely makes everything worth it.
Hugs!
xoxoxxoxo
Brilliant site in every way. This is my third attempt to post a comment though. Each time I try to edit/preview it disappears, so forgive me if you've been flooded by my comments. Please delete at will. Love the hard work, creativity & love that you lovely folk have put in....Cheers deeba
The site looks great!!! Thanks so much for everything you've put into it. Just when I think the group couldn't get better, you find ways to make it happen!
Amazing site!! Just love the whole idea!! Thanks Lis & Ivonne for getting this done!
Cheers!
Ria
This might sound stupid, but how do I join the Daring Cook? THX
Well, I leave for a few months and look at all this! Beautiful. Life got in my way of participating, but back on track and ready to bake...and cook!
Lovely, lovely site. Thanks for all you do.
**UPDATE** You can now download the questionnaires below - feel free to fill out whichever one you'd like. Or mix and match questions from all 4 and create a new questionnaire if you'd like. Just remember to email them to me with your photo (DOESN'T NEED TO BE OF YOU.. CAN BE OF ANYTHING THAT REPRESENTS YOU!) as a separate .jpg attachment. C'mon kids.. don't be shy!
Umm.. maybe I'm blind, but I don't see them...?
Just got your email.. I came here to check it out and it wouldn't let me see them either. So then I logged in.. and *poof* they were there. Strange.
So I'm thinking maybe try refreshing? I'll email them to you as well.
xoxo
Website hates me, as I still can't see them.}:(
even tried logging out and back in. *sobs* I'm not allowed to see them.}:P
Thanks!
How does one join Daring Cooks?
I also don't see a link for the questionnaire.
tried logging out and back in again a few times and still can't see anything for the questionaires...
I couldn't find the downloads for the questionnaire. I'd like to fill one out.
THX
How do I add "sous chefs" or friends to my profile ... I am looking everywhere for a button on profiles and cannot figure it out. Help? Thanks!
Adding sous chefs is easy.. all you need to do is click on the lil people icon that is located under their avatar.
xoxo
Hi! When I try to view the faq, this error message is displayed: "access denied Oops! Either you're not logged in or you don't have access to this page."
Which is weird since, yesterday I was able to view the faq without being logged in, and now I can't view the faq even if I am logged in. Am I the only one?
Thanks,
Louis
I think I missed the questionnaire? I would like to fill one out.
am i missing something, couldnt find questionaire at the bottom of this page as Lauren had mentioned, please help me find
I am excited about this site so many good ideas for cooking and baking, I like this page
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Hello everyone!!! I am a new Daring Cook! Not yet familiar on how things are going but I know in time I will be familiarized. I just want to know how will I find the Challenge of the month?
Wow I love the new blog roll. Fantastic effort.
Thank You,
Mimi
Excited about this page and being part of the dare. This is just what I needed to get me going again in the kitchen and with a blog.
Thanks!
Hi everyone.. hey the spotlight questionnaire has been moved to our FAQ page - just scroll down until you see the question about how to be "spotlighted"!
http://thedaringkitchen.com/faq
Thanks for all the great feedback!
xoxoxo
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The wedding cake has evolved over the years. Starting off as a simple symbol of fertility, it has transformed itself into an artistic tradition that can have many different artistic interpretations. For many ancient peoples wheat was a symbol of fertility and a bountiful harvest. The Ancient Romans used to throw grains of wheat at the bride and groom to "wish fertility" to the new couple during their wedding. This custom eventually evolved into bringing little cakes made from wheat to the wedding banquet itself. People would then crumble this cake over the head of the bride to wish the happy couple "many children". The guests would then eat the fallen crumbs as a symbol of sharing in the couple's good fortune.
Many think that this "crumbling of the cake" over the bride's head may have evolved into another wedding day tradition? Do you know what it is? In order to protect the hapless bride from the wheat shower that is to come, bridesmaids draped a cloth over her head before the "crumbling tradition" took place. Many believe that this simple cloth evolved into the wedding veil of today.If you have need any helps of Seo Services then you may contact at Professional SEO company in the London, UK. Use our SEO services offers to rank your website into top 10 positions on Google, MSN, Yahoo and other search engines. And Epos Software , pos software, epos system, pos system, restaurant pos software, hotel software, restaurant pos, point of sale, restaurant software available with very affordable price rates. Best choice for choice for pos restaurant software, restaurant management software, restaurant pos software worldwide. Leading IT Recruitment Agency
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White is definitely the color of a wedding, but did you know that there is another reason why the white is the customary color of a wedding cake? Back in Victorian times the finer ingredients of a wedding cake were scarce and hard to come by. If the cake had a white icing, this revealed the fact that only the best and most expensive white sugar was being used. Brown sugar was much more common, and therefore much less expensive. So, the more white the cake, the richer the people.
Be Sure To Plan Ahead
Don't leave your special wedding cake until the last minute. This is one of the most important things that you can remember. Whether you choose the baker down the road, a talented family member, or a pastry chef who specializes in these tasty masterpieces, if you plan well in advance you will be able to handle whatever obstacles might come your way. Some bakers require only a minimum notice, while many bakers are booked far in advance. It's a shame to have that perfect cake of your dreams be "cancelled" due to the fact you cannot allocate a baker's time.
What's that you say? You have no idea who will be baking your wedding cake? If you don't have a particular baker in mind, you have a bit of homework ahead of you. Shop around and get some good recommendations from family and friends. Browse the yellow pages and the internet as they are both valuable informational resources. If you happen to be surfing the web you will see that many bakers today are posting photos of some of their masterpieces. As a sort of masterpiece cake gallery, they showcase what they are capable of producing. This will jog your imagination as to what you would like your own wedding cake to look like.And We also know some good gaming site , as like online craps ,slots , blackjack , online sportsbook , online bingo , online videopoker , rake back , rake back , Rakeback Poker . It is a good gaming site. So, you can play this game .And you earn more more money .
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Lovely endeavor!
Kudos to the daring kitchen team!
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I really appreciate all your hardwork to establish this site for us kitcheners. Wish you good luck,guys...
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Just checking in for the first time. I'm joining late in the month so I most likely will miss this months challenge. If there's still time for me to get in on the challenge please advise.
I'm really looking forward to being a part of the Daring Kitchen.
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