User login

Frequently Asked Questions

The Daring Kitchen started in November 2006 as the home of The Daring Bakers, then in May 2009 it was joined by The Daring Cooks. In January 2016, the two parts of the site were amalgamated to be simply The Daring Kitchen. The premise is to create one recipe each month, given to us by a monthly host. We all create the same recipe and then post about it on our personal blogs on the designated date.

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 Kitchen members span the world as bakers/cooks of all nationalities come together once a month to try something new in the kitchen!

Definitely not! The main aim of The Daring Kitchen is to help you try something new in a fun and supportive atmosphere. Each challenge comes with clear step-by-step instructions and photos. You also have the support of the host and other members at any time you need it - just post your questions in the challenge thread and you will get all the help you need.


We only have a few rules
1) Shhhhh…Keep it a secret
Keep all challenges secret from outside The Daring Kitchen private forums. This means any public forums, in our personal blog posts, any social networks, etc. Keeping it a secret from those who are not members of The Daring Kitchen is half the fun!
2) You should create the challenge recipe, photograph it (if at all possible) and then post your thoughts on the final outcome of your challenge with photos on your own blog once a month.
3) If you can’t post on the designated date, but you did the challenge, post late. NEVER EARLY.
4) It would be helpful if you would comment in the “Cannot Participate This Month” thread that is created each month in the private forums, if you cannot participate.
5) Changes to the challenge recipes and substitutions:
You must stick to the mandatory items in the challenge. Some challenges allow for changes and you will find details on that in the “variations allowed section”. You can only change something if it falls within that category, otherwise, please stick to the challenge recipe. If in doubt, you can always ask the challenge host
You may omit or substitute an ingredient if that ingredient is:

  • Harmful to your health
  • Offensive to your lifestyle (ex, if you are vegan or follow a raw diet).
  • Offensive to your religion.
  • Too expensive
  • Can't be found locally

Usually they are not. The challenges are lessons in a sense, ways to improve your baking and/or cooking skills through support from our members and guidance from our host(s).

On occasion, a challenge will be sponsored by a company that will offer a prize or prizes. When those challenges happen, we'll let you know in the new challenge announcement post.

The new challenge recipe is announced on the 1st of each month.

In the Daring Kitchen private members’ forum, aptly titled “The Daring Kitchen Challenges”.

You post your finished challenge on your own blog on the 27th of each month, known as the “reveal date”. If life gets in the way and you cannot post on the 27th, you will have one week’s grace period. So you can post after the 27th, but NEVER before.

Each time you post a challenge recipe on reveal day, you can pin it to our Daring Kitchen pinterest board ( You will need to follow the board first, then request to join by commenting in the appropriate place. We’ll add you and you can pin your challenge posts (but only your challenge posts) from then on.

Alternatively, you can post your picture as a comment to the reveal post on our facebook page (, or post on twitter with the #daringkitchen hashtag.

For most challenges you will not be asked to provide any special equipment, and even when a challenge requires special equipment, the host/hostess is required to figure out an alternative.

NO! As stated above, all members are responsible for checking the private forums for the recipes.

No, you don’t have to. Members post their finished challenge photos in the private forums to get support from the other members, and probably because they were proud of what they accomplished. If you wish to do the same, you are more than welcome to, but it is not mandatory. That said, however, if you want your pictures in the front page image scroll on reveal day, you will have to post them in the sharing thread!

1. We take photos from the private forum thread “Show Your Finished Challenge Here!” all throughout the month and then feature them in the slide show.
2. If you’d like your photo included in the slide show, please make sure to upload it into the above referenced thread (there’s a new thread for each challenge, but they are all similarly named) as early as you can (definitely before the day of the reveal).
3. Your photo must be AT LEAST 435 pixels in width by 300 pixels in height. Bigger is fine (up to 500px wide), preferably in landscape format, i.e. horizontal (longer in width than in height). Photos that are too small or too narrow (longer in height than in width) will not be used because they distort too much when resized.

Definitely not! We are not a food photography group! Our aim is to help our members try something new in a fun and supportive atmosphere.
What is required of you as a host is to take clear pictures showing the steps and the finished product .

While complicated is fun, we are not necessarily after elaborate challenges, and some of the best challenges are often a balance between something interesting but not super complex. We are always are always open to ideas, so if you have one shoot an email to Sawsan ([email protected]) or Rachael ([email protected]).
If you need help thinking of a challenge topic, try thinking along these lines
• a specific of recipe , one from your home country or one you find interesting
• a specific ingredient or a mystery box type challenge- these challenges usually allow maximum creativity. Just try to keep in mind seasonality/availability
• A specific technique: Brining, braising, deboning a bird, tempering chocolate or making candies are a few great examples of these
• an open challenge - such as "edible containers" or "raw dessert" or “candy”

All challenges must be submitted to Rachael and Sawsan 6 weeks before the challenge posting date to make the necessary conversions and editing, with all the step-by-step photos in the document and attached as separate files.

All challenge recipes, information therein and accompanying images remain the property of the author, but the Daring Kitchen has unlimited permission to use the challenge recipes, information therein and accompanying images at their discretion and in perpetuity.

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with.

When you register, your membership will be active from the 1st of the following month.

Regardless of when your first challenge starts, you will be sent an email prior, letting you know your membership has become official. If you haven't heard anything by the 1st, please check your spam folders. If the alert isn't there, then contact us immediately and we'll figure out what the issue is.

YES. The Daring Kitchen system sends new members notices that they've officially been approved. After you've received the notice it's up to the member to check into the forums on the 1st to find out what the new challenge is. Please keep in mind though - we're not perfect. Our system is being built as we go and there is always room for error. So the only true way to find out if you've been approved is to click on the forums button to see if the private forums appear.

We also highly recommend checking back at least one more time during the month to make sure no changes have been made to the challenge recipe, as any changes are not emailed to members either.

Please go to the CONTACT section of the website and make sure to choose “Web Site Feedback” in the category section. Don’t forget to include your user name, your first name, when you joined and details regarding your problem.

When you can see the private forums, you’re in!

Membership opens on the first of the month.

Why yes, occasionally we do! Smile

Sure you can! And you can host challenges too!

YES! Same rules apply to every member, regardless if they own a blog or not. The only difference is that you post your pictures in the “Share your challenge results” thread on reveal day as opposed to on a blog.

You’ve got a couple options here.
1. The obvious one is to open up a blog. You can own a blog (free ones are easy through sites like wordpress, blogger… ) for challenges only and don’t have to write anything on it every day like a blogger does.
2. You can post in the “Share your challenge results” thread.