I was working on putting my Moussaka recipe back up on the new site and took one look at the photo I had on file for it and knew I couldn't do it. It's amazing how much of a difference just knowing a bit about what you're doing makes in many things. In this case it's both cooking and photography. My current camera is a bit better than my old one in that it takes better low light photos. However because of the wide angle lens it has a wider depth of field making it hard to get those really dramatic close-up images with the foreground and the background blurred out. However, how I took the new Moussaka photo I could have taken with the old camera too. I also don't have any more of a food photography studio than I ever did. One hundred percent of the difference between the two photos below is knowledge and nothing more. I'm still using a point and shoot camera, I'm still taking photos under fluorescent lights, I'm still using a couple of books and a $3.99 tripod from an outlet store, and I still don't have any flash, props, umbrellas or any of that jazz. So look at the photos below and see the difference. If you're one to run out and buy better equipment because you want to take great photos you may want to just get really good with what you have first THEN go buy new gear.
Obviously the plate is different. I bought the one on the right for $6.99 for four at TJ-Maxx. The ones on the left cost the same per plate a an Import store. The recipe is of course different and I spent more time making the Bechamel sauce thicker (whipped egg whites then folded them in) but the real difference is lighting, subtle backgrounds and matching up colors with dramatic patterns lacking in color. You don't have to spent a lot on the background either. I layed a group of fake grapes and grape leaves back there and you can see something but it doesn't draw attention. It has a presence but doesn't introduce itself to you. The photo on the left is bland and plain. I'm too zoomed out, the food looks sad, the plate looks empty and alone. It's just blah.