Better SEO with Kitchenbug and rich snippets – Video

By The Kitchenbug Team  |  Posted on

Take a look at this short interview, about how Kitchenbug can assist your site’s SEO.

Using Kitchenbug to publish your recipes not only formats your recipes to the right schema, but also generates and fills in information such as full nutritional information and more.

Check it out:

Kitchenbug – Rich snippets and SEO from Kitchenbug on Vimeo.

Recipe – Refreshing Couscous salad

By Ramon Einav  |  Posted on

This is a delicious sweet cold salad, can serve as a starter, a side dish or a main dish. It’s great for vegetarians and vegans. It’s also a good solution for those of you who workout – 2-3 hours before workout.

Refreshing Couscous salad

From Kitchenbug Blog | Appetizers | Mediterranean or Greek

A great recipe for vegetarians and vegans, which can serve as a starter, a side dish or a main dish.


High cal Calories 457kcal

High fat Total Fat 21g

sat fat Saturated Fat 3g

chol Cholesterol 0mg

sodium Sodium 175mg

carbs Total Carbohydrate 58g

Serving size 161g Calories from fat 189kcal Fiber 4g Protein 9g Sugar 6g
8 servings


  • 1 package ( 500 gr) whole wheat couscous
  • 2 cups boiled water
  • 1/2 tsp salt
  • 1 tbsp canola oil
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/2 cup pine nuts
  • For the Dressing:
  • 0.5 cup olive oil
  • lemon juice (from 1 lemon)
  • 2 tsp ground cinnamon
  • Salt to taste
  • Pepper to taste


  1. Place the couscous in a heatproof bowl. Add the salt into the boiling water, stir well and then pour them in. Now stir the couscous with a fork. Add the canola oil and stir it all well with two forks. Cover the bowl with plastic wrap, and set aside for 10 minutes in room temperature.
  2. While the couscous is “cooking” in the bowl, Put the dried cranberries and raisins into a cup and pour in some hand-hot water. Leave for about 10 minutes (until cranberries and raisins have softened). Then drain out and add the cranberries and raisins to the couscous.
  3. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing over the couscous and stir once again with two forks to combine all the ingredients.
  4. Toast the pine nuts in a pan over medium heat for 4–5 minutes or until they are lightly browned. Add the pine nuts to the couscous and stir it all together.
  5. Cover the bowl with plastic wrap, and set aside for 1 hour in room temperature.
  6. Serve or refrigerate for one day – some say it tastes best only then.


  • It tastes even better the following day.


Sign-up and download the Kitchenbug plugin at:

Plug-in Showcase – Celery & Dried Cranberries Salad

By Dror Daliot  |  Posted on

Check out our plug-in showcase. We’ve released version 0.5 of our plugin, with a ton of new and improved features, such as the redesigned nutrition highlights bar and the new “dig-in” screen.

We’ve also improved our recipe print feature, to only include the recipe.

For this update we’d like to share this refreshing and light Celery & Dried Cranberries Salad. It’s a simple salad to make, that drags plenty of compliment for being both unique and rich in taste, and very healthy.

Celery & Dried Cranberries Salad

From Kitchenbug Blog | Salads | Mediterranean or Greek

A simple salad to make. Very refreshing and very healthy.


Low cal Calories 71kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 81mg

carbs Total Carbohydrate 15g

Serving size 72g Calories from fat 9kcal Fiber 2g Protein 1g Sugar 13g
4 servings


  • 5 stalk of celery
  • 2 tbsp of cilantro, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp of sunflower seeds, peeled
  • 30 grams of Dried cranberries (not sweetened)
  • 1 tsp Fresh lemon juice
  • 1- 2 tbsp of honey
  • Salt to taste


  1. Slice the celery’s stems to thin rings
  2. Finally chop the celery leaves.
  3. Pour the celery, cilantro, garlic and, sunflower seeds and dried cranberries into a bowl.
  4. Add the lemon juice, honey and salt to taste and mix it all.

Congrats bloggers – 5th BlogDay anniversary!

By The Kitchenbug Team  |  Posted on


In honor of the occasion and the new beta version release, we want to celebrate our love and passion to food and food bloggers, and invite you to join us and make your blog an unforgettable experience for you and your readers.

We have gathered a few blogs that we found interesting and thought you’d like to check out:

1. Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their kitchen. It’s written, edited, and photographed by Cara Eisenpress, and consists of a well-organized recipe index, loads of menu suggestions and more.

2. Pen & Fork is a food blog offering a wide range of gourmet recipes, cooking tips, food articles, culinary trends and more. It’s published and edited by Gwen Ashley Walters, who is a professionally trained chef and Certified Culinary Professional

3. Feeding Boys and a Firefighter is a food blog containing easy to make, simple day-to-day recipes, especially for those who wish to cook warm home-made food, but don’t have the time nor the energy to go overboard. It’s written and cooked by Katie Bryson, a freelance journalist, a mother and a wife.

4. AvocadoPesto is a food blog full of healthy recipes from various ethnic cuisines, including gluten free, dairy free, polio friendly recipes and more. It’s written by Vicky Berman, and although she admits of having come from no culinary backward, her food looks absolutely delicious!

5. Cheese Please is a food blog by Jess Wirth, who defines herself as a “cheese fan”. Her blog consists of a large variety of recipes (some of which cheese-free), from summer smoothies and casual salads and snacks, to elegant dishes and dinner menus.

For more on BlogDay, click ,

To register for free and hear all about us, go to

Ingredient Information

By The Kitchenbug Team  |  Posted on

Most of readers know what cherry tomatoes are, but very few know what is Ahi.

Use Kitchenbug to provide your readers with information regarding ingredients.

With our plugin your readers can get instant encyclopedia information regarding any ingredient. We provide this in a user friendly bubble format.

Plugin Showcase – Mom’s red pepper soup

By The Kitchenbug Team  |  Posted on

Pepper, garlic and olive oil – the trinity of my mom’s cuisine!

I grew up on their aroma. For me, it’s the cozy & warm feeling of people who love you unconditionally.  Now, when I cook for my own children, I can only hope, when they grow up, they’ll feel the same.

It was only natural this trinity became the pounding heart of my own cuisine…. But… something happened. I traveled to the Far East and fell in love with Asian cuisine – its strong colors, exotic smells… its sensual essence….

I began experimenting with it; I tried to fuse it with my own trinity, to create a synergetic new taste. Pepper soup with a pinch of sesame oil is one of the best things that came out of these adventures. Hope you’ll like it too (-:

Red Pepper Soup with a Pinch of Sesame Oil

Pepper, garlic and olive oil – the trinity of my mom’s cuisine!


cal Calories 206kcal

fat Total Fat 7g

Low sat-fat Saturated Fat 1g

Low chol Cholesterol 3mg

High sodium Sodium 544mg

carbs Total Carbohydrate 30g

Serving size 387g Calories from fat 63kcal Fiber 6g Protein 6g Sugar 12g
6 servings


  • 7 large meaty red peppers
  • 1 large onion
  • 1 large potato, sliced thin
  • 3 garlic cloves, minced
  • 2 spoons of olive oil
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 600 ml of chicken stock
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil


  1. Roast the peppers by placing them over an open flame until they blacken on all sides. (You can use a grill or a gas burner) Place the blackened peppers in a bag, close the bag and let the peppers steam for 15-20 minutes. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the peppers roughly.
  2. Peel the onion and chop it to small pieces.
  3. Peel the potato and slice it into thin strips (up to 1cm).
  4. Peel the garlic cloves and mince it.
  5. Heat the olive oil in a large soup pot over medium-high heat. Add the cumin ground black pepper according to your preferred taste (the hotter you like, the more you add). Stir it for 1 minute.
  6. Now, add the chopped onion and saute for 2-3 minutes, stir occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
  7. Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
  8. Purée the soup in a blender or food processor until very smooth.
  9. Pour it back to the pot and set over low heat. Add the salt and sugar and stir.
  10. Add the sesame oil and stir well.
  11. It’s ready. You can decorate it with green onion sliced into 4cm long pieces or parsley.


Overseas Recipes

By The Kitchenbug Team  |  Posted on

The King is dead, long live the king!

Kitchenbug is proud to announce on the death of the conversion table.

Have you ever had a reader ask you how many grams are in half a pound of tomatoes?

How many fluid ounces are their in a liter of chicken stock?

No worries, the kitchenbug plugin converts US units to Metric units and vice verse - all at a click.

Nutrition Facts

By The Kitchenbug Team  |  Posted on


“You realize the importance of making informed food choices and developing sound eating and physical activity habits. But getting the best and most accurate information isn’t always easy online”.

American Dietetic Association (ADA)

Well, from now on its as easy as it can be. Download now Kitchenbug’s plug-in for food bloggers and provide your readers all the nutritional facts about their recipes.

We all know that successful Internet marketing is about transparency. Transparency, builds trust and readers for life.

Be transparent, your readers will appreciate it!

Dinner Party

By The Kitchenbug Team  |  Posted on

The recipe is for four people, but you are having seven for dinner?

No worries, a Ph.D from MIT is no longer required to cook dinner. The Kitchenbug plug-in re-calculates all the ingredients quantities and displays them in a clear way. Simply select the desired number of servings, kick back and enjoy.


Solution for Google’s ‘Recipe View’

By The Kitchenbug Team  |  Posted on

Kitchenbug Is the Only Plug-In That Provides an A to Z Solution for Google’s New ‘Recipe View’

Kitchenbug is currently the only plug-in that both supports Google rich snippets – thus making recipes more findable and visible on the web – and generates the data needed to fill in Google micro formats.

The kitchenbug plug-in analyzes the recipe, extracts all the necessary info out it (caloric value, fat level etc…) and automatically creates all of the relevant tags, from the basic cooking time and ingredients, to the more complex full nutritional information. When publishing a recipe using Kitchenbug’s plug-in it will format this information in order to meet the Google recipe view requirements. The Kitchenbug plug-in does all of the dirty technical work, such as recipe analysis and formatting for you, leaving you free to do what you want to do – simply cook and write about food