About Us

Coolest Kitchens is a free online magazine run by a food obsessed woman that loves her kitchen, and who fantasizes about way to many dream kitchens online!

My philosophy is simple: I want to feature only the coolest stuff for your kitchen on the web, everything on this site has either got to do a good job or be stunning to look at…or even better both! When you visit Coolest Kitchens you’ll only see unique products that I love and I want to share it with you.

moneyMany products listed on this site give me a small commision for product referral, however that is not the sole motivation for featuring an item. I regularly list products that I recieve absolutley no payment for. I do not carry any products that are featured on this site, nor do I directly sell anything.

 

Submit A Product To Coolest Kitchens

If you want to have your product featured on my website, the best thing you can do is email me at product@coolestkitchens.com submitting a post that is up to the standards of our products featured. I’m not saying you have to do these things, but it makes my job easier, and increases the likelihood that i’ll feature your product. Here are some general tips: 

Tip #1 – Good product photography
Use good product shots that clearly convey what the product is and/or how it works. Bonus points for properly zoomed in photos in 6:5 ratio with a colorful background.

Tip #2 – Well written descriptions
Write clear descriptions that get to the point and explain what the product is, what it does, and/or why you need it. Bonus points for humour and proper spelling and grammar.

Tip #3 – A short explanatory title
A simple title that explains what the product is is preferred over an extremely branded title. Try thinking about how you’d tell a someone about the product for the first time.

Please be aware that I receive many submissions every single day and I do not have the time to respond to every submission. Even if I plan on publishing your submission, I typically cannot provide an ETA on when it will be published.

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