Skip to content
Kelly To Eat
  • Home
  • Recipes
  • Food Pairing
  • Guides
  • Veggies
  • Fruit

Kelly BarlowKelly Barlow

Hi there, my name is Kelly Barlow and kellytoeat.com is my blog. Here, I write about various recipes I want to reccommend to readers. I try to find the best possible recipes that can attract the attention of readers, and at the same time, I strive to write it in the most engaging manner possible. When I was younger, I wanted to become a chef. Sadly, it wasn't meant to be, but at the very least, I write about it.
Vegetables Being Sautéed in A Pan, Showcasing a Popular Cooking Method

Cooking Methods Compared – Steaming, Roasting, Frying & More

March 13, 2025 by Kelly Barlow

… Read more

Categories Guides
Organic vs. Conventional Food: Fresh Produce on Top, Processed Snacks on The Bottom

Organic vs. Conventional Food – Which One is Better and Why?

March 13, 2025March 13, 2025 by Kelly Barlow

… Read more

Categories Guides
Side-by-side comparison of a firm, orange-aged cheddar cheese and a soft, white mozzarella cheese on a reflective surface

Mozzarella vs. Cheddar – Which One Is Better for Cooking and Melting?

March 6, 2025 by Kelly Barlow

… Read more

Categories Guides
Close-up of a bowl of warm queso dip, garnished with diced tomatoes and fresh cilantro, surrounded by tortilla chips

Best Homemade Queso Dip Recipe: Creamy, Cheesy, and Full of Flavor

March 5, 2025 by Kelly Barlow

… Read more

Categories Recipes
A close-up of uncooked fusilli pasta with a golden hue, highlighting its spiral shape and texture

Can You Eat Slightly Undercooked Pasta? What Happens If It’s Not Fully Cooked?

March 13, 2025March 4, 2025 by Kelly Barlow

… Read more

Categories Guides
Close-up of three ripe strawberries with green leaves, glistening with moisture on a white surface.

Is a Strawberry a Fruit or Vegetable? The Surprising Answer

February 21, 2025 by Kelly Barlow

… Read more

Categories Fruit
velveeta cheese

7 Best Velveeta Cheese Substitutes for Cooking

March 4, 2025February 7, 2025 by Kelly Barlow

… Read more

Categories Guides
A piece of brie cheese stored in a clear plastic container on a marble countertop, with parsley and tomatoes in the background

How to Properly Wrap and Store Brie Cheese

February 7, 2025February 7, 2025 by Kelly Barlow

… Read more

Categories Guides
A Starbucks Mocha Frappuccino in a glass cup, topped with whipped cream and cocoa powder, set against a cozy, dark background with coffee beans nearby

How Strong Is Starbucks Mocha Frappuccino? What You Need to Know

March 3, 2025February 3, 2025 by Kelly Barlow

… Read more

Categories Guides
A Starbucks Vanilla Frappuccino topped with whipped cream and a sprinkle of cinnamon, sitting on a wooden table in a blurred café setting

How Much Caffeine Is in a Starbucks Vanilla Frappuccino Bottle? Does It Really Work as a Morning Coffee?

March 3, 2025January 31, 2025 by Kelly Barlow

… Read more

Categories Guides

Whole30: A Wholly Misguided Approach to Healthy Eating

January 30, 2025 by Kelly Barlow

… Read more

Categories Guides
Close up photo of a strawberry earthquake cake

Easy Strawberry Earthquake Cake Recipe – Perfect for Any Occasion

February 4, 2025January 30, 2025 by Kelly Barlow

… Read more

Categories Recipes
Older posts
Newer posts
← Previous Page1 Page2 Page3 Page4 Next →

Contact Us

Have a recipe question, collaboration idea, or just want to share what you cooked? I’d love to hear from you!

Email: office@kellytoeat.com

Whether you’re a fellow foodie, home cook, or brand looking to work together, feel free to drop me a message anytime. Let’s connect over good food!

Legal Pages

  • About Me
  • Contact Us
  • Editorial Policy
  • Privacy Policy
  • Terms and Conditions

What’s Cooking

  • Drinks
  • Food Pairing
  • Fruit
  • Guides
  • Recipes
  • Veggies
© 2025 kellytoeat.com
  • Home
  • Recipes
  • Food Pairing
  • Guides
  • Veggies
  • Fruit
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok