steohmacman    (February 4, 2012)

From the time that this site hits the world I was wondering because it was never been updated since the last time I visited it. Now this site is one of growing recipe video site in the internet. How bad is the site layout? Of course its really bad ever since and the color combination is a mismatch but it improved. How great does this site when it comes to content? Well the content is impressive but considering that this is a recipe site, content should be more sustainable with information, in short it must be informative. But so far, reason is good as it stand alone.

kimdiaz    (February 2, 2012)

This site is fully qualified as a rendezvous for those who aspire to become a professional chef. Gourmandia chefs are highly trained forming the conclusion that this website is totally reliable. I really appreciate those people behind this for their efforts and contributions. Dishes commonly found in high class restaurants are possible to be learned here. The recipes being tutored are for all kind of cooks -- whether a newbie, novice, or expert. The cooking recipes are fully categorized and organized helping the page viewer to navigate the website in an easier way.

zelmaberger    (January 27, 2012)

Advantages for Having a Good Feature Set This website has met the following criteria that I used to evaluate the content of the page, cooking recipes, and other details. The site is easy to navigate from top to bottom, so anyone with an internet connection can feel comfortable browsing the page. It fascinates me that the website recipe manager has good search capabilities and can bookmark or collect favorite recipes in folders for quick access, and provide detailed recipe information. In addition the site has a good feature set that provides a recipe manager and a menu planner. It also includes nutrition information, additional recipes online, cooking videos, the ability to print the recipe details, and the aptitude to upload a cooking recipe list to an iPod or smart phone for mobile access.