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Use Forkchop To Become The Cook You’ve Always Wanted To Be

The person who coined the phrase “Nothing beats homemade” should come around to my house one fine evening, and sit at my table. Poor little thing, he’ll be turning strange colors in a matter of minutes. And making a dash for the bathroom before too long.

 

 

I can’t help it. Getting a dish together that doesn’t taste as if it was made using radioactive ingredients lies beyond my skills. And as such, I’m always interested in services like Forkchop.

 

Think of it as a GitHub-style website for dishes. Instead of letting you store and modify code, Forkchop lets you save and share recipes.

Forkchop is the work of Jim Benton. He thought of creating a site like this one a couple of years ago at Startup Weekend, but the project was eventually shelved. Yet, the basic concept never really left his mind. And he thought about it recently, when he found himself frustrated by not being able to remember exactly how he’d prepared a dish in the past, or how it turned out the last time he had made it. And so, Forkchop was born.

Forkchop's founder Jim Benton shooting some peppers in his kitchen.

The site is free to join and use, and it effectively lets you save all the information that goes with any dish you’ve cooked. What ingredients you’ve used, how much they’ve cost you, how tasty (or not) the dish turned out to be… As Jim himself told me, “the idea is that by tracking each batch a user makes and what they think about it, they will be more able to learn from their experiences and become a better and happier cook”.

 

And in addition to letting you keep a clear track of all your dishes, Forkchop comes with lots of features for improving your overall kitchen experience. You can create shopping lists, import recipes from other websites and from books, and have everything shared with friends via email. And soon, you’ll also be able to do it via Facebook.

 

Forkchop, then, tries to provide more than just a virtual binder of recipes. The site wants to do nothing short of helping cooks get better at their craft. We’ll see if it succeeds or not. But there’s no denying it’s already got the right combination of ingredients for leaving a good taste in the mouths of those who give it a try.

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Author : Roger Hollings

Born and bred in Maine, Roger is one of the longest-standing writers for KillerStartups.com. A translator by trade, he is passionate about art in all its forms. He enjoys both classic and contemporary literature, nature photography and music from both sides of the Atlantic. Fascinated by technology from an early age, he has always explored the ways in which computers let people articulate their thoughts and communicate better with the world at large.

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