Chefadora

Maria Silva is the cook behind @hey.itsmariasilva, a Sri Lankan food page run out of Colombo. She is entirely self-taught, a runner-up on MasterChef Sri Lanka 2026, and a firm believer that a good recipe should never make an already busy life harder. Her cooking leans fusion and contemporary, but the rule underneath all of it is simple. Whatever she makes, anyone watching should be able to make it too.

Keya is the South African chef behind @thefarmersdaughter_za, where she shares anti-inflammatory and PCOS-friendly recipes built for comfort rather than restriction. Self-taught long before she was formally trained, she found her way into cooking through a yacht galley, earned a culinary diploma, and now pursues recipe content creation full time, building a following around a simple idea: food that is good for you can also feel like a warm bowl at the end of a long day.

Claudia Kwong is the cook behind @somethingsscooking, a Hong Kong home-cooking page built for people with full lives and not much time to spend on dinner. Originally from Hong Kong and based in London for the past two decades, she spent years working in fashion before turning to food, entirely self-taught. Her recipes are designed to fit realistically into busy lives, quick, simple, and easy to follow, and inspired by what she grew up eating in Hong Kong.

Pandan is a fragrant green leaf from Southeast Asia with a sweet, grassy, coconut-vanilla flavor. Cooks use it in rice, cakes, drinks, and jelly-like desserts, and in 2026 it's turning up on café and dessert menus far outside its home region. Below you'll find what it tastes like, the forms worth knowing, and easy ways to start using it. What Is Pandan? Pandan is a long, thin green leaf from a tropical plant sometimes called screwpine.

Eating eggs daily delivers choline for brain health, lutein and zeaxanthin linked to lower cataract risk, and vitamin D for bone strength. Research shows most adults' blood cholesterol barely responds to dietary cholesterol from eggs, and regular egg intake may even raise HDL ("good" cholesterol). Read on for a full breakdown of egg nutrition, cholesterol facts, smart egg-buying tips, and the healthiest ways to cook and eat eggs every day.

Anna is the cook behind @ajfoodie, where she shares high-protein, lower-calorie versions of the comfort food and desserts she grew up loving. Born in Poland and raised in England from the age of six, now cooking in a household that draws on Polish, Portuguese, and English kitchens, she started the page just under two years ago with no master plan behind it.

Nusieba is the self-taught cook behind @bynusieba, a food page built almost entirely during lockdown and grown across TikTok, Instagram, and YouTube. Born in Libya and raised in the UK, she cooks across cuisines, from lamb and rice dishes to bakes she picked up along the way, but her clearest mission is to give Libyan food, which she considers one of the world's most underrated cuisines, a bigger place in front of a wider audience.

Viral food trends usually peak and disappear within one to three weeks. But the attention they bring doesn't have to go with them. If you capture a trending recipe, connect it to other recipes you already have, and build a themed collection around it - that moment of attention becomes something people can keep finding long after the trend has moved on. This post shows you exactly how to do that.

Brandon Romeo is the cook behind @foodbybrandon_, a rapidly growing recipe account based in Melbourne, Australia. Built entirely on his own through passion for making healthy food feel achievable and enjoyable, his account has exploded this year after years of consistent posting. He edits, films, and conceptualizes everything himself, and his mission is straightforward: prove that eating well doesn't mean eating in a restrictive, joyless way.

Samantha Ricottone is the creator behind @sams_hungry, a Mediterranean and family-focused food page based in Ontario, Canada. A supply teacher, health coach, and mother, she started posting recipes during the COVID lockdown in 2020 and hasn't stopped since. Her philosophy is straightforward: healthy food should be delicious, accessible, and fun to make.