Contribute a recipe
Develop a Recipe With Us
We publish tested, original recipes where vanilla actually matters to the result — not garnish. If you develop recipes professionally or seriously, we'll send you the beans and extract to work with and publish the result under your name.
What you get
Vanilla to develop with
Grade A and B beans from any of our ten origins, plus extract, paste, powder, or the oak-barrel-aged batch — sent to you free for testing. Good vanilla is expensive; developing with it shouldn't come out of your pocket.
A recipe page built properly
Your recipe gets structured data for Google recipe results, an interactive serving scaler, ingredient grouping, print view, and a nutrition estimate — the kind of page that takes most developers a plugin subscription to match.
Your byline and your photos
Full credit with bio, headshot, and a link to your own site, plus a permanent author page collecting everything you publish with us. You keep copyright of your recipe and full rights to your photography.
Distribution to people who bake
We push published recipes through our newsletter, Pinterest, Instagram, and YouTube to an audience of chefs, bakers, and serious home cooks who came looking for exactly this.
Origin knowledge you can use
Direct answers on how each origin actually behaves — which beans hold up to heat, which are worth using raw, how curing affects flavor. Useful well beyond the one recipe.
What we publish
Yes to
- Original recipes built around real vanilla — bean, extract, paste, or powder
- Anything where you can taste the difference the vanilla makes
- Technique-forward baking: laminated dough, custards, enriched breads, confections
- Recipes tested at least twice, with both weights and volume measures
- Regional and cultural recipes using vanilla, written with real context
- Drinks and savory applications, not just dessert
- Your own photography, shot in natural light
No to
- Recipes copied or lightly adapted from cookbooks, other sites, or brands
- AI-generated or untested recipes
- Recipes where vanilla is a token half-teaspoon and could be left out
- Stock photos, AI images, or photos you don't own
- Home canning and low-acid preserving — we don't publish these for safety reasons
- Health, medical, or nutritional claims
- Submissions whose real purpose is placing a link to a client site
How it works
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Submit
Send the form below with your background, two published recipes of your own, and the recipe you want to develop. One idea per submission.
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Verification
We confirm your identity, check that the sample recipes and photos are yours, and review anything you disclosed. Nothing is arranged before this clears.
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Vanilla goes out
We agree on the origin and form that suits the recipe and ship it to you, along with the deadline and what we need in the final submission.
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Develop, test, shoot
You test it at least twice, record both weights and volumes, and photograph the result yourself. Send us the method, ingredients, times, yield, and images.
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Kitchen check and publish
We review the method for clarity and food safety, ask questions where a step is ambiguous, then publish under your byline with structured data and promote it through our channels.
What we offer, rights, and safety
What we offer. We're an independent startup, so recipe contributions are unpaid for now — we say that plainly rather than burying it. What we do provide is the vanilla to develop with, a permanent bylined author page, a professionally built recipe page with structured data and a serving scaler, and distribution to our readers, newsletter, and Pinterest audience. As the program grows we intend to move to paid commissions, and early contributors get first refusal.
Rights. You keep copyright of your recipe text and your photographs. We take a non-exclusive license to publish and promote them, with your byline attached. After 90 days you're free to republish on your own site with a canonical link back to us.
Photography. Supply only images you shot. You keep full portfolio and commercial rights to your own photos — we never resell or license them onward.
Safety and accuracy. We review methods for clarity and food safety before publishing, and we don't publish home canning or low-acid preserving. Nutrition figures on our recipe pages are automatically estimated, not laboratory-verified, and are labeled that way.
Independence. We'll ask you to use our vanilla so the result is reproducible, but we don't script your recipe, dictate your conclusions, or require you to praise the product.
Submit a recipe
One recipe per submission. We read everything and reply to submissions that fit within about a week.