Slashfood.com was a website dedicated to food and food culture. When it appeared on the 25 Best Blogs 2009 list, Time.com described Slashfood.com as \u201ca site for people who are serious about what they put in their bodies.\u201d The site was packed with many helpful food tips.<\/p>\n
If you are one of the people who are serious about what they put in their body and you hope to gain some tips from Slashfood.com, we have some bad news: the site hasn\u2019t been publishing since 2014.<\/p>\n
What could have happened to a website that once attracted 1 million<\/u> visitors per month and was described by Boston.com as \u201can edgy site that peppered recipes with food scandal and gossip\u201d?<\/p>\n
In this article, we find out what happened to Slashfood.com. We follow the history of the site, its content, and the key people behind it.<\/p>\n\n
Slashfood.com appeared for the first time on the internet in 2002<\/u><\/a>. However, it looks like the domain was parked for the first three years. Serious activity on the site only appeared in 2005<\/u>\u00a0after Weblogs Inc. acquired the domain.<\/p>\n Slashfood.com was one of Weblogs Inc.\u2019s most popular websites. Weblogs Inc. owned several other sites<\/u>, including Engadget, Autoblog, TUAW, Joystiq, Luxist, Cinematical, TV Squad, Download Squad, Blogging Baby, Gadling, AdJab, and Blogging Stocks. Today, Autoblog<\/u>\u00a0and Engadget<\/u>\u00a0are the only sites that remain active.<\/p>\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-History-of-Slashfood.jpg\n While we can\u2019t get much information about who started Slashfood.com, we have been able to find some information about some key people in the organization.<\/p> An article published by Thedeliciouslife.com reviewed Slashfood.com and described it as having \u201ca huge team of contributors who range in background from stay-at-home kitchen cooks to professional chefs, from amateur blog-for-hobby-ers to professional food journalists.\u201d<\/p> The founding editor at Slashfood.com was Deidre Woollard. Woollard appears on the list of 30 of the world\u2019s top bloggers<\/u>. She was also the founding editor of a Slashfood sister website Luxist.com, which she describes as \u201ca luxury goods blog which was on the vanguard of luxury websites in the early blogging era, helped to fuel the trend for luxury real estate blogging.\u201d<\/p> At one time, the editor at Slashfood was Marisa McClellan. She holds a master\u2019s degree<\/u> in writing and is the author of three books<\/u>. Faith Durand of Thekitchn.com, a kitchen tips website, describes<\/u> her as the owner of \u201ca wonderfully funny and interesting video blog called Fork You!\u201d<\/p> Another famous individual linked with Slashfood is the investigative journalist Allen Salkin<\/u><\/a>. He hosted Slashfood\u2019s video series. Salkin is also the author of the book From Scratch: Inside the Food Network<\/u><\/em><\/a>.<\/p>\n Slashfood.com\u2019s huge team of contributors ensured that the website had everything a reader would aspire for in the world of food. Visitors could find information about holiday cooking, seasonal recipes, reviews, tips, trivia, and similar topics.<\/p> An analysis of the content on the site\u2019s archived pages shows that it attempted to cater to all tastes, not just the top-end cooks.<\/p> Trendhunter.com gives an idea<\/u> of what you would expect to find at Slashfood.com: \u201cWhen you have the feeling that your food isn\u2019t any more like it was, have a look at Slashfood, and you will get your hunger back.\u201d It adds, \u201cSites like this are an important resource for companies who operate in the food industry.\u201d<\/p>https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/happy-family.jpg\n A popular feature on Slashfood.com was the Tip of the Day<\/em>. In this section, you could find tips on things like how to grill pizza dough<\/u><\/a>. A typical tip here would be, \u201cIf making a homemade pizza dough, make it a little less wet than usual – meaning add a drop more flour or a bit less water.\u201d<\/p>\n In the same section, you could also get tips on dealing with some difficult to prepare foods like brown rice<\/u><\/a>. The section also had tips on everyday challenges, such as how to keep lettuce fresh. On another day, you would read about how to clean a cast-iron skillet<\/u><\/a>.<\/p>\n\n Slashfood.com\u2019s recipe section<\/u><\/a>\u00a0did not just list ingredients and the steps on how to cook something; the writers often provided context about the food and the recipes they were describing in their posts.<\/p>\n For example, a writer posting a recipe on how to make jiaozi (Chinese dumplings) starts by saying<\/u><\/a>, \u201cThere are many foods that are traditionally served during the Chinese New Year, all of which have some symbolic meaning, sometimes because of the ingredients, sometimes because of their physical characteristics, and sometimes because of the way they affect health.\u201d<\/p>\n\n The article on Thedeliciouslife.com calls<\/u><\/a>\u00a0Slashfood.com the \u201cuber blog that covers all things foodie.\u201d The article\u2019s comments section shows that it was not all rosy on Slashfood.com. When one commenter says<\/u><\/a>, \u201cOh my! These guys [Slashfood] are prolific!\u201d Another retorts<\/u><\/a>, \u201cAnd not particularly generous to their contributors!\u201d<\/p>\n Another commenter on the Thedeliciouslife.com article indicates<\/u><\/a>\u00a0that she had lost interest in Slashfood.com after she \u201crealized a lot of the posts were just summaries of posts on other food blogs.\u201d<\/p>\n A user called Kevin S. posted a review on Yelp.com where he seemed to have issues with the content. He complains that within a single week, he had read two posts on Slashfood.com about animal heads found on prepared foods, which he believed was inappropriate content for a website focused on recipes and delicious food.<\/p>\n He writes<\/u><\/a>, \u201cI\u2019m all for comprehensive bloggage of the food realm, but I can\u2019t really handle moving from a recipe for pork chops with dried cherries and rice to an image of grey-brown curry that may or may not have a mouse head in it.\u201d<\/p>\n\n On May 16, 2011, Slashfood\u2019s editor published a message telling readers that things had changed. She wrote<\/u><\/a>, \u201cSlashfood has a new home: HuffPost Food.\u201d<\/p>\nKey People <\/span><\/h3>\n
The Content<\/span><\/h3>\n
Food Tips<\/span><\/h3>\n\n
Recipes<\/span><\/h3>\n\n
Mixed Reader Reviews <\/span><\/h3>\n\n
What Then Happened to Slashfood.com? <\/span><\/h3>\n\n