Hi! I’m Ruth. I like music, hot coffee, cooking, and crosswords. I’m originally from Seattle, but now live in Toronto because I married a Canadian boy. I’m a professional harpist and an amateur home cook and baker. Cook Til Delicious is my attempt to document home food experiments and share some of my favorite recipes — some passed down, and some developed in my kitchen. You can read more about how I got into cooking/baking in this post!

Why Cook Til Delicious?

The blog name was inspired by what my husband (also an avid home cook) often says when I ask him how he made something (“I just cook it…til it’s delicious…”). The phrase also sums up my home cooking philosophy: use a recipe or not — but always taste, adjust, improvise, and cook til delicious!

Foods I find delicious: mushrooms, eggs, salmon, freshly baked bread, dark chocolate, pretzels, wontons/dumplings/wrapped foods, brussels sprouts, coffee, sushi, flaky sea salt, oatmeal raisin cookies, daikon radish

Foods I find less delicious: green peas, taro, red bean paste, raw bananas, beets

Features/Press

• National Post — Toronto Baker Encourages Creativity in Baked to Order
• National Post — The best cookbooks of 2020
• Toronto.Com — Holiday Baking Day — there is something special about sharing
• The Crumb podcast — all about lamination with Brian Hart Hoffman and Kyle Grace Mills
• The Kit — What’s Cooking Feature
• Reader’s Digest — Food Photography Tricks
• Saveur Magazine — 20 Best Food Instagrams of 2016
• Buzzfeed — 20 Drool-worthy Instagrams to Follow This Year
• FeedFeed — Editor, Pretzels and Cooking with Coffee feeds

Where You Can Find Me

You can follow my cooking adventures on Instagram, Facebook, Twitter, and Pinterest.