GASTROCHEMIST.COM: Keyword Density Checker

Total words: 2974 | 2-word phrases: 780 | 3-word phrases: 859 | 4-word phrases: 885

PAGE INFO

Title	Try to keep the title under 60 characters (80 characters) The Explorations of a Gastrochemist – …because science can be delicious.
Description	Try to keep the meta description between 50 - 160 characters (98 characters) Adventures in homemade charcuterie, cheese making, molecular gastronomy, fermentation, and more...
Keywords	Meta keywords are not recommended anymore (0 characters)
H1	H1 tag on the page (35 characters) The Explorations of a Gastrochemist

#	Keyword	Frequency	Density
1	another yard to	4	0.47%
2	the process of	3	0.35%
3	in the regular	3	0.35%
4	the regular fridge	3	0.35%
5	working on some	2	0.23%
6	homemade suisse switzerland	2	0.23%
7	suisse switzerland schweiz	2	0.23%
8	small scale pr	2	0.23%
9	simple small scale	2	0.23%
10	some simple small	2	0.23%
11	on some simple	2	0.23%
12	the explorations of	2	0.23%
13	making my most	2	0.23%
14	process of making	2	0.23%
15	bauernschinken jambondecampagne ham	2	0.23%
16	jambondecampagne ham homecured	2	0.23%
17	be opened coppa	2	0.23%
18	to be opened	2	0.23%
19	ready to be	2	0.23%
20	with snacklesnap a	2	0.23%
21	project with snacklesnap	2	0.23%
22	table project with	2	0.23%
23	opened coppa ca	2	0.23%
24	of making my	2	0.23%
25	missing my swiss	2	0.23%
26	table project lemons	2	0.23%
27	chamber” diy charcuterie	2	0.23%
28	my most recent	2	0.23%
29	most recent glühwein	2	0.23%
30	a few days	2	0.23%

#	Keyword	Frequency	Density
1	in the regular fridge	3	0.34%
2	the explorations of a	2	0.23%
3	views 😍 charcuterie sa	2	0.23%
4	process of making my	2	0.23%
5	the process of making	2	0.23%
6	swiss lard de be	2	0.23%
7	famous swiss lard de	2	0.23%
8	the famous swiss lard	2	0.23%
9	version of the famous	2	0.23%
10	table project lemons from	2	0.23%
11	lemons from the yar	2	0.23%
12	project lemons from the	2	0.23%
13	simple small scale pr	2	0.23%
14	some simple small scale	2	0.23%
15	on some simple small	2	0.23%
16	“no chamber” diy charcuterie	2	0.23%
17	working on some simple	2	0.23%
18	secondary fermentation and look	2	0.23%
19	in secondary fermentation and	2	0.23%
20	umai drycured drycuring curedmeat	2	0.23%
21	chamber views 😍 charcuterie	2	0.23%
22	for a few days	2	0.23%
23	be opened coppa ca	2	0.23%
24	homemade suisse switzerland schweiz	2	0.23%
25	things lately so pu	2	0.23%
26	swiss things lately so	2	0.23%
27	my swiss things lately	2	0.23%
28	missing my swiss things	2	0.23%
29	and pacific bonito freshly	2	0.23%
30	dorado and pacific bonito	2	0.23%
31	bauernschinken jambondecampagne ham homecured	2	0.23%
32	another yard to table	2	0.23%
33	to be opened coppa	2	0.23%
34	yard to table project	2	0.23%
35	table project with snacklesnap	2	0.23%
36	project with snacklesnap a	2	0.23%
37	most recent glühwein duc	2	0.23%
38	my most recent glühwein	2	0.23%
39	making my most recent	2	0.23%
40	coppa ready to be	2	0.23%

#	URL	Whois	Check
1	https://www.instagram.com/the_gastrochemist/	Whois	instagram.com
2	http://shaybocks.com/foodie-pro/	Whois	shaybocks.com
3	http://shaybocks.com/	Whois	shaybocks.com
4	http://www.studiopress.com/	Whois	studiopress.com
5	https://wordpress.org/	Whois	wordpress.org