Our Mission: Recipes That Actually Work

Lyumart was born from a simple frustration: too many recipes online just don't work. Vague instructions, missing steps, unrealistic cooking times—we've all been there, standing in the kitchen wondering what went wrong. We decided to do something about it.

Every recipe on Lyumart goes through our rigorous triple-testing process. Three different home cooks, with three different skill levels, in three different kitchens. If anyone struggles, we rewrite. If anything fails, we start over. Only recipes that work perfectly every time make it to you.

What We Believe

  • Real Recipes for Real People: We cook like you do—in regular kitchens, with regular schedules, using regular grocery store ingredients. No pretension, no impossible standards.
  • Clarity Over Cleverness: Our instructions are written so anyone can follow them. No culinary jargon, no assumed knowledge, no skipped steps.
  • Honest Everything: When we say 30 minutes, we mean it. When we say easy, we mean it. When we say delicious, we've triple-checked it.

The Lyumart Promise

When you choose a recipe from Lyumart, you're not gambling with your dinner. You're choosing a recipe that has been tested, refined, and perfected by home cooks who care as much about your success as their own. We want you to feel confident in the kitchen, proud of what you make, and excited to cook again tomorrow.

That's not just marketing talk—it's what drives every decision we make.

Meet Our Team

Our team:

Marcus Wheeler

Marcus Wheeler
Marcus Wheeler

Culinary Specialty:

Comfort Food & Classic American Dishes Done Right

Personal Quote:

"Hey, I'm Marcus! After 15 years of cooking for my family of five, I've learned what actually works on busy weeknights. My mission is sharing foolproof comfort food recipes that bring everyone to the table. So glad you're cooking with me!"

Experience & Training:

Meet Marcus Wheeler

I didn't grow up in a family of great cooks—my mom's specialty was anything that came from a box, and my dad thought grilling meant burning hot dogs until they split. But somewhere along the way, I discovered that cooking could be different. It could be creative, satisfying, and yeah, even fun.

That discovery happened in college when I got tired of ramen and started experimenting. My first attempt at chicken parmesan was a disaster (breading everywhere, smoke alarm screaming), but the second try was better. By the third, I was hooked. Twenty years later, I'm still chasing that feeling of nailing a recipe and watching people enjoy what I made.

These days, I cook for my wife Sarah and our three kids—ages 14, 11, and 8—which means I've become an expert at making food that satisfies picky eaters and adventurous appetites at the same table. It's a skill, trust me.

My Cooking Philosophy

  • Comfort First: I believe food should make you feel good. That means hearty portions, familiar flavors, and dishes that feel like a hug on a plate.
  • Keep It Real: I don't have time for recipes that require 47 ingredients or specialty equipment. If I can't make it on a Wednesday night after work, it doesn't belong here.
  • Taste Over Trends: I'm not interested in what's popular on social media. I'm interested in what tastes amazing and makes your family ask for seconds.

What You'll Find From Me

I focus on American comfort classics—think meatloaf, pot roast, mac and cheese, and all the dishes that remind you of Sunday dinners at grandma's house (even if your grandma couldn't cook either). I also love a good burger, and I've spent way too much time perfecting my smash burger technique.

When I'm not in the kitchen, you'll find me coaching my son's baseball team, attempting home improvement projects, or sneaking bites of cookie dough when nobody's looking.

Connect with Marcus:
Email:


Discover my recipes:

Jasmine Brooks

Jasmine Brooks
Jasmine Brooks

Culinary Specialty:

Southern-Inspired Comfort Food & Soul Food Classics

Personal Quote:

"Hi there, I'm Jasmine! I grew up in my grandmother's kitchen learning the secrets of real Southern cooking. Now I'm on a mission to share those soul food traditions with easy recipes anyone can master. Let's make something amazing together!"

Experience & Training:

Meet Jasmine Brooks

Everything I know about cooking, I learned standing on a step stool in my Grandma Lucille's kitchen in Atlanta. She'd wake up at 5 AM on Sundays to start her famous collard greens, and by noon, the whole neighborhood could smell what was coming. Those memories—the sizzle of chicken hitting hot oil, the steam rising from fresh cornbread, the way everyone gathered around her table—shaped who I am today.

Grandma Lucille passed away when I was 19, but her recipes live on in my kitchen. I've spent years recreating her dishes, sometimes calling my aunts and mom to settle debates about whether she used one bay leaf or two in her gumbo. (It was two. Mom was right.)

Now I live in Chicago with my rescue dog, Duke, and I work as a high school English teacher by day. Cooking is how I unwind, connect with my roots, and keep Grandma's legacy alive.

My Cooking Philosophy

  • Honor the Tradition: Soul food isn't just food—it's history, community, and love on a plate. I treat these recipes with the respect they deserve.
  • Make It Accessible: Not everyone grew up learning these techniques, and that's okay. I break down every step so anyone can succeed.
  • Season Generously: Grandma always said, "Bland food is sad food." I agree completely. We're not shy with flavor here.

What You'll Find From Me

I specialize in Southern and soul food classics—fried chicken, shrimp and grits, peach cobbler, and all the dishes that make a Sunday dinner feel like a celebration. I also love putting my own spin on comfort food, adding modern twists while keeping the soul intact.

When I'm not cooking or grading papers, I'm hunting for vintage cookbooks at estate sales, trying new restaurants around the city, or taking Duke on long walks by the lake.

Connect with Jasmine:
Email:


Discover my recipes:

Diego Morales

Diego Morales
Diego Morales

Culinary Specialty:

Quick Weeknight Meals & Budget-Friendly Family Recipes

Personal Quote:

"¡Hola! I'm Diego. As a new dad working full-time, I've mastered the art of fast, affordable meals that don't taste like shortcuts. My recipes prove you don't need hours or expensive ingredients to eat well. Let's get cooking!"

Experience & Training:

Meet Diego Morales

Two years ago, my life changed completely. My daughter Sofia was born, I started a new job as an HVAC technician, and suddenly I had about 30 minutes a day to get dinner on the table. Takeout wasn't sustainable (for our budget or our waistlines), so I had to figure out how to cook fast, cheap, and delicious.

I grew up in Phoenix, the youngest of four kids. My mom worked two jobs, so we learned early that good food doesn't have to be complicated or expensive. Rice, beans, a little creativity, and dinner was served. Those lessons stuck with me, and now I'm passing them on to you.

My wife Maria and I live in a small apartment in Denver. We're proof that you don't need a fancy kitchen, expensive gadgets, or unlimited time to eat well. You just need smart recipes and a little planning.

My Cooking Philosophy

  • Time Is Everything: If a recipe takes more than 30-40 minutes on a weeknight, it better be worth it. Most of mine aren't—they're fast by design.
  • Budget Matters: I track grocery costs carefully. You'll never see me call for truffle oil or saffron. We're keeping it real and affordable here.
  • Flavor Shortcuts: I love finding ways to get maximum flavor with minimum effort—think canned chipotles, jarred salsa verde, and pre-made spice blends.

What You'll Find From Me

I focus on quick weeknight meals that feed a family without breaking the bank. You'll see lots of one-pot dishes, sheet pan dinners, and recipes that stretch ingredients across multiple meals. I also share my Mexican-American family favorites—tacos, enchiladas, and the rice and beans that powered my childhood.

When I'm not cooking or chasing after Sofia, I'm watching soccer, fixing things around the apartment, or dreaming about the day we have a backyard for a real grill.

Connect with Diego:
Email:


Discover my recipes:

Mia Nguyen

Mia Nguyen
Mia Nguyen

Culinary Specialty:

Baking, Desserts & Sweet Treats for Every Occasion

Personal Quote:

"Hey, I'm Mia! Baking is my love language—there's nothing better than seeing someone's face light up when they bite into something you made. I'm here to help you create desserts that look stunning and taste even better. Let's bake!"

Experience & Training:

Meet Mia Nguyen

I baked my first cake when I was 12—a lopsided chocolate disaster that tasted amazing despite looking like a small earthquake had hit it. That was the moment I fell in love with baking. The precision, the science, the magic of turning butter, sugar, and flour into something that makes people smile.

I grew up in San Jose, California, the daughter of Vietnamese immigrants who ran a small restaurant. While my parents focused on savory dishes, I claimed the dessert menu as my territory. By high school, I was selling cupcakes to classmates. By college, I was making wedding cakes for friends.

Now I work as a graphic designer by day and baker by night (and weekend, and whenever I can squeeze it in). I live in a tiny apartment in Oakland with more baking equipment than furniture, and I wouldn't have it any other way.

My Baking Philosophy

  • Precision Matters: Baking is science. I'll teach you why recipes work so you can troubleshoot when they don't.
  • Start Simple: Master the basics before getting fancy. A perfect chocolate chip cookie is more impressive than a failed macaron.
  • Share Everything: The best desserts are the ones you give away. Baking is about spreading joy, not just eating sugar.

What You'll Find From Me

I specialize in desserts of all kinds—cookies, cakes, brownies, pies, and everything sweet in between. I love taking classic recipes and perfecting them, testing dozens of variations until I find the absolute best version. I'm also obsessed with no-bake desserts for when you want something sweet without heating up the kitchen.

When I'm not baking, I'm designing, hiking in the East Bay hills, or hunting for the best boba tea in the Bay Area. (I have opinions, and I'm happy to share them.)

Connect with Mia:
Email:


Discover my recipes: