Content Kitchen

Serve your audience content that has them begging for seconds ...

Welcome to Content Kitchen


Great content is created for people, not eyeballs. Effective content marketing hits the sweet spot where your goals intersect with what your audience needs and desires.

Content Kitchen offers food-focused digital strategy, from project work to full-scale, cross-platform plans encompassing onsite editorial, email campaigns, e-books, social media, recipe development and food photography.

One of the (many) things I love about Alison is that she doesn’t believe in content for content’s sake. She shapes engaging, relevant content authentic to the NOURISH brand and is an invaluable partner in my business.
Lia Huber, founder and CEO, NOURISH Network
Alison creates perfectly balanced content, marrying the consumer’s interest and desires with the organization’s goals and needs. Her works understand the audience, and she delivers a compelling narrative every time.
Genevieve Longtin, director of email marketing & engagement, Sharecare
Alison Ashton is the person every manager needs on their content team. She is a versatile, food-savvy  writer and a smart, sharp editor, no matter the topic. You can count on her to deliver projects on time, even those quick deadlines. With her clear vision and expertise, she devises creative ways to engage readers in both traditional and new media.
Vani Rangachar, vice president/managing editor, Lifescript


Want to discuss your content needs?
Alison Ashton

  • Hi, I’m Alison

    I create content to inspire, inform and entertain ...

    Hi, I’m Alison

    I create content audiences crave

    And what could be more fun than that? I’ve been lucky to spend my career developing audience-focused lifestyle content that surprises, engages, inspires and informs readers.

    Would you ever guess?

    I’ve visited all seven continents on Earth!

    Alison Ashton

    I combine experience developing content strategy for top national outlets with culinary training at Le Cordon Bleu.

    Would you ever guess?

    I believe everything is better with bacon. Everything.


    Rascal is my kitchen assistant. She likes roasted veggies, watermelon and bacon. Hashtag: #ieatprops

    I started out covering travel, health, fashion and shelter for a national wire service and magazines. Then, in 2002, everything shifted. I went to Cooking Light, where I led the food team to develop award-winning feature stories. I got hooked on covering all things edible, and in 2009, I got my culinary diploma from Le Cordon Bleu in Los Angeles in order to improve my skills in the kitchen and deepen my knowledge about cooking techniques and ingredients. Since then, my work has appeared in the pages of Vegetarian Times, Natural Health and on top national health websites. I’ve even scripted nutrition videos for Dr. Oz. Why focus on food? Because it’s about so much more than what’s on the plate. What we eat touches on everything that’s important. Pleasure, physical health, emotional well-being, community, politics and family — it all starts in the kitchen!

    Rascal isn’t the only helper in the Content Kitchen. Meet the rest of the crew:

    Member of:

    LDEI Logo


  • Services

    What I can do for you ...


    I’m pretty lucky — I get to do what I love: create audience-focused content strategy, with services ranging from project work (articles, slide shows, video) to full-scale, cross-platform plans encompassing onsite content, email campaigns and social media.


    Some of the things I can do for you:

    Content Strategy
    Recipe Development
    Food Photography


    One of the (many) things I love about Alison is that she doesn’t believe in content for content’s sake. She shapes engaging, relevant content authentic to the NOURISH brand and is an invaluable partner in my business.
    Lia Huber, founder and CEO, NOURISH Network
  • Portfolio

    A taste of my work ...


    I’ve written nutritional features for top health websites, developed mouthwatering recipes for major food magazines, scripted syndicated health videos and created full-scale content strategy initiatives encompassing onsite, email and social media.

    Are you looking for a partner for your next content project? Check out my portfolio to see what Content Kitchen can do for you.

  • The CK Blog

    Tasty content tips and trends ...

    Dark Chocolate-Ancho Chile Cake


    When dark chocolate meets ancho chile, it’s a happy taste match.

    This recipe started with a tub of leftover sour cream in the fridge and a yen for something with dark chocolate. Come fall, I crave the flavors of Mexican chocolate, with its notes of ancho chile and almond. The sour cream was a just a nice bonus that adds richness to the cake.

    The recipe also features a couple of my baking secret weapons: ghee and whole wheat pastry flour. Of course, ghee is a common component of Indian cooking, but it also adds sublime depth to just about any baking recipe that calls for softened butter. Whole wheat pastry flour, which you can find in the baking aisle at most supermarkets, is a dead-easy way to boost the nutrition in a recipe without sacrificing texture. Try subbing it for some — or even all — of the all-purpose flour in a recipe.

    A dusting of powdered sugar is just right for this simple cake. And if you want to get fancy, add a pretty lil’ shape. Just download a pattern from the Internet (like the basic autumn leaf I used here), cut it out, and — voila! — you’re a regular kitchen MacGyver.

    Dark Chocolate-Ancho Chile Cake

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 40 minutes

    Yield: 6-8 servings

    Dark Chocolate-Ancho Chile Cake

    This simple dark chocolate cake doesn't need a lot of dressing up -- just a dusting of powdered sugar and you're good to go.


    • Butter, for pan
    • 1/2 cup plus 1 tablespoon all-purpose flour, divided
    • 1/2 cup whole wheat pastry flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ancho chile powder
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon sea salt
    • 2 tablespoons ghee OR butter
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 1/2 ounces dark chocolate, melted
    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • Powdered sugar, for dusting


    1. Preheat oven to 350° F.
    2. Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper (here's an easy chef's trick to do that). Lightly butter parchment paper. Dust pan with 1 tablespoon all-purpose flour.
    3. Sift together remaining 1/2 cup all-purpose flour, whole wheat pastry flour, cocoa, baking powder, baking soda, chile powder, cinnamon and salt.
    4. Place ghee in a large bowl. Beat with a mixer until light and fluffy. Add granulated sugar; beat until well combined. Add eggs one a time, beating well after each addition. Beat in chocolate. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Beat in vanilla and almond extracts.
    5. Pour batter into prepared pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Cool in pan on a wire rack for 10 minutes. Run a knife around the edge of the cake. Remove cake from pan; cool completely on a wire rack.
    6. Before serving, sift powdered sugar over the top of the cake.

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    How to get in touch ...



    Ready to serve your audience the content they crave? Contact me for a chat about your goals, your audience and the sweet spot where those two things intersect. I look forward to partnering with you on your next project.