Baking and Desserts
Explore this index of Food Writers who include Baking and Desserts in their publications. Discover recipes such as Maple Pecan Blondies from
of ‘The Naturally Sweet Life. Or these ‘Salted Olive Crisps’ from of ‘Delicious Bits’. And what about making some Coconut Almond Chocolat Chip Cookies by ofOr learn about Belgian baking from
in this post ‘Wait, is that a Belgian Waffle?
Main List of Food Writers |American | Baking and Desserts | BIPOC | Bread and Sourdough | Chocolate | Food History | Food Travel | French |Gluten Free | Italian | LGBTQ+ | Middle Eastern | Reviews | Seasonal Cooking | Vegan | Vegetarian |
Bake Experiments by
Cuisine - Baking and Desserts, British, French, Italian.
Bake Experiments is a chronicle of all my baking experiments. I test all the techniques to demystify the art of patisserie. Also includes seasonal recipes, recipe development deep dives, baking history and book reviews.
I'm a former journalist and trained pastry chef based near London.
Confessions of a Private Chef by
Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Gluten Free, Seasonal Cooking
A private chef, who has cooked in so many kitchens across so many cities, with the hopes to help you learn how to make food that is nutritious, delicious and easy to make!
A place to stop worrying about being perfect in the kitchen and to start cooking with joy and ease, knowing that failures only build confidence.
Darn Good by
Cuisine - American, Asian, Baking and Desserts, Seasonal Cooking
Darn Good is a newsletter for people who love to eat and can’t wait to cook.
I’m a professional writer and recipe developer with over 10 years of experience in the food media space.
Delicious Bits by
Cuisine - Baking and Desserts, Canadian, Food Travel, French, Italian, Reviews, Seasonal Cooking.
Delicious Bits is a weekly dispatch from an adventuresome globetrotter who likes to discover things, ponder things, cook things, eat things and write about it all. For those who see food as a gateway to meaning—an exploration of the senses, the seasons, and the stories that connect us—this is a place to savour life in all its impermanent, delicious beauty.
Delicious Bits was inspired by memories of my mother’s home cooking, the cookbooks I began collecting as a teenager (now over 500 and counting!), and the world travels I’ve been fortunate to experience as an adult. The more I explore, the more it’s clear that sharing meals brings us closer, creates genuine connections, and leaves behind memories that linger long after the table is cleared.
The recipes span a world of flavours and styles, but they all have one thing in common: a focus on seasonal ingredients. Many are inspired by gems pulled from cookbooks of every kind—classic, contemporary, unexpected, or long forgotten.
Delicious Tangents by
Cuisine - Baking and Desserts. Food History. Food Industry. Food Travel
A weekly serving of saucy stories, food folly and a mouthful of recipes from OG Food Creative Victoria Granof.
I've written four cookbooks, the most recent being Sicily, My Sweet", 2024
Memoirs and Stories from a working Food Creative
Detour Ahead - Entertaining the RV Living by
Cuisine - American, Baking and Desserts, Chocolate, Food History, Food Industry, Food Travel, French, Italian, Seasonal Cooking, Slow Cooker/Air Fryer, Spanish
Hi, I'm Holly! Recipe creator making incredible meals in small spaces. I share RV-friendly recipes, small-space cooking hacks, and travel adventures. My tiny kitchen produces big flavors—from one-pot wonders to freshly baked bread! I believe amazing meals can happen anywhere, whether you're in a full kitchen or an RV with limited space. Join me for authentic cooking experiences, practical tips, and the occasional travel story as we continue our journey toward full-time RV living.
Dish Lister by
Cuisine - American. Baking and Desserts. Food Travel. Reviews
Helpful and fun recommendations on all things food from a professionally trained home chef and passionate foodie.
Flour and Coffee by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Farm/Fork to Table, Food History, Food Travel, French, Italian, Spanish
Welcome to Flour & Coffee a newsletter that celebrates the rich stories behind life’s simplest, yet most extraordinary, pleasures. Each edition invites readers to explore the artistry of flour and its accompaniments as well as the craftsmanship of coffee, tracing their origins from farm to table.
As I delve into the traditions, history, and passion that make these everyday treasures exceptional, I hope you'll join me in discovering the beauty of quality ingredients and the stories that lie behind them.
I studied Hospitality Management and worked at Fairtrade and the International Federation of Organic Agriculture Movement closely with farmers sourcing ethical coffee beans, chocolate, and other food based products.
I lived in Europe for a decade and was very immersed in the European bread and coffee culture and speak 4 languages.
Happy Gut Co. by
Cuisine - Allergy Friendly Foods, Baking and Desserts, Food History, Gluten Free, Jewish, Middle Eastern, Vegan, Vegetarian
Discovering lost stories through food and exploring if our microbiome is responsible for the food that excites us. Peppered with some deliciously healthy plant recipes designed for a happy gut and mind.
How Food Works by Fiona
Cuisine - Baking and Desserts, Food History, Seasonal Cooking
BIPOC
I love food and I love science, and I love deep-diving into all the nooks and crannies of where the two worlds collide. I always wanted to go to culinary school, but with the average cost being way beyond my reach, I decided to bring culinary school to me.
After experimenting, reading and researching, I realised just how convoluted and contradicting the cooking world can be, and it made me think - imagine if someone distilled this all down to the bare bones, the facts and foundations?
Cooking With Friends produces 2 weekly newsletters, HOW FOOD WORKS and TEST KITCHEN, the first delving into all things food science and the second into science-backed pairings, experimental recipes, succinct 101 'cheat sheets' to help you master your kitchen in a fun and exciting way.
Kulinary Adventures of Kath by
Cuisine - Baking and Desserts
A weekly newsletter for food lovers everywhere who enjoy the sweeter side of life, with a paid subscription option featuring exclusive additional recipes, food writing and cookbook reviews twice a month.
We'll chat about cake, cookbooks, recipes, baking tips, food photography and lots more.
Let's Get Lost by
Read more about Rebecca in this post Other People’s Kitchens Q&A with Rebecca Blackwell..
Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Seasonal Cooking.
Hello! I’m a recipe developer, writer, and food photographer but mostly I am a home cook and baker who writes for other home cooks and bakers.
My husband and I are nomads who live full time in an RV, so I also write about life on the road and many of my recipes are inspired by the places we visit.
I also publish recipes on two recipe websites: alittleandalot.com and ofbatteranddough.com
Pastry School 101 by
Cuisine - Baking & Desserts, Bread
Welcome to Pastry School 101, from the pastry chef and writer behind the blog Gathered At My Table.
This newsletter is a community of creative bakers with unique and original recipes, ingredient spotlights, baking technique deep dives and so much more, all aimed at helping you learn fundamental baking skills so you can be a better, more empowered home baker.
Planted In Vermont by
Cuisine - American, Asian, Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Industry, Food Politics, Homesteading or Self Sufficient Living, Reviews, Seasonal Cooking, Vegan
Website - Planted in Vermont
Planted in Vermont is a collection of vegan recipes I've developed and many classic dishes I've "veganized."
You'll also find thoughts and ideas on the food industry, growing your own food, life in Vermont, as well as links to food-related books and podcasts and (bonus!) music to dance to in your kitchen!
Cook book - ‘A Cartful of Compassion’: A Food Shopping Guide for New Vegans & the Vegan Curious with recipes.
Roux and Choux Entertaining by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Travel, French, Seasonal Cooking
A sanctuary for the lost art of connection, conversation, friendship and food. Entertaining as an essential to feed our souls and our palates. A space dedicated to helping us navigate the isolation of the present world by creating a space to engage, learn and relax and languish in the art of cuisine and culture. For us that’s the laissez faire approach to New Orleans cuisine and cocktails.
Basically,… yes to both.
30 years of party planning, cake art and cooking to make lives better.
Stephanie’s Dish Newsletter by
Read more about Stephanie in this post Other People’s Kitchens Q&A with Stephanie Hansen
Cuisine - American, Baking and Desserts, Food Travel, Reviews, Seasonal Cooking
Recipes and food musings from the Midwest.
Tabled by
Read More about Julia in this post Other People’s Kitchens Q&A with Julia Watson.
Cuisine - Baking and Desserts, British, Chocolate, Eastern European, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, French, Gluten Free, Italian, Middle Eastern, Seasonal Cooking, Spanish, Vegetarian
Tabled might change how you eat - for the better. It reveals what Big Food Biz would prefer you not to know - about how it works our appetites for its profit and often our poorer health. It also gives you the history of an ingredient from a related recipe, along with stories from food adventures across the world. We can take food too seriously - and not seriously enough.
I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.
Taisty Bytes by
Cuisine - Baking and Desserts
LGBTQ+
The adventures of a thirty-something finding his way around the kitchen. Better with pictures than words!
Taste This by
Cuisine - American, Baking and Desserts, Food History
LGBTQ+
This newsletter is my shared kitchen, a space for us to bake, cook, and share together. I'll bring you tips I've learned personally and professionally as a pastry chef, stripping away the technical jargon to make everything approachable for your home kitchen. But it won't just be me—you'll also hear from my dear friends, my queer chosen family, as they share their food and stories.
And it's not just about the food. A queer kitchen is about the environment. So, expect music, lifestyle tidbits, and a little fun because this isn't just about what's on the plate—it's about the who and the what around the table.
My cookbook, ‘Potluck Desserts’: Joyful Recipes to Share with Pride comes out June 3, 2025
Ten Thousand Bakes by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Seasonal Cooking
Disabled/Chronic Illness
Finalist on The Great American Baking Show
Recipes and baking adventures from life in the Chippewa National Forest
The Belgian Baker by
Cuisine - Baking and Desserts. Bread and Sourdough. Chocolate.
Belgian pastry chef and chocolatier writing recipes and cookbooks. Sharing recipes for making authentic patisserie at home.
The Goo-Free Lifestyle by
Cuisine - Allergy Friendly Foods. American. Asian. Baking and Desserts. Bread and Sourdough. Eastern European. Food Industry. Indian. Italian. Middle Eastern. Reviews. South American/Latin American. Spanish.
In The Goo-Free Lifestyle, I write about everything related to being healthier through better food choices, and how to remove the ‘Goo’ (toxic food ingredients) from your lifestyle.
Discover how ultra-processed packaged foods are killing us, including which chemical ingredients are the biggest culprits (and why), and how to eat better for physical and mental health.
I offer recipes, healthy alternatives, and educational content about the toxins in our food supply. And, tips for stocking your pantry, fridge, and freezer with better choices.
(I use the term Goo generally to include anything that is yucky or bad for you.)
Find ‘The Goo Index’ on my substack with a growing list of toxic, inflammatory, carcinogenic, sickening, ultra-processed, and otherwise bad ingredients found in food products sold at your grocery store.
The Naturally Sweet Life by fuhrmann
Cuisine - Baking and Desserts. Bread and Sourdough. Homesteading and Self-Sufficient Living.
Hello! My name is Lisa and I am the baker behind the naturally sweet life substack and the naturally sweet and sourdough food blog. I create recipes that use natural sweeteners, sourdough discard, or both to produce delicious and wholesome baked goods that you and your family can enjoy.
The Secret Ingredient by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Food History, Food Politics, Italian, Reviews, Seasonal Cooking
Ex fine dining industry line cook.
Adapting hit restaurant recipes for easy home cooking.
The Sweethearts by and
Cuisine - Baking and Desserts. Bread and Sourdough.
The Sweethearts celebrates all things related to baking, pastry and confection in NYC, and the talented people behind them.
The Walking Palm Tree by
Cuisine - American, Asian, Baking and Desserts, Food History, Food Politics, Indian, Jewish, Middle Eastern, Seasonal Cooking, South American/Latin American
The Walking Palm Tree is about how cooking has been my way to connect, to remember, and to bring together worlds that are sometimes very far apart. From Morocco to Mexico, Serbia to the Caribbean, I tend to stir a bit of history and heritage into every pot.
Author of the upcoming book: The Walking Palm - A Culinary Journey of a Nomad.
Yarden Diario de cocina by
Cuisine - American, Baking and Desserts, Chocolate, Farm/Fork to Table, Food History, Reviews, Seasonal Cooking, Slow Cooker/Air Fryer, South American/Latin American, Spanish
Soy Katerin Peñaloza. Cocinera, pastelera y artista de fibra apasionada.
Vivo en una pequeña casa enfrente de un lindo bosque, en medio de la ciudad. Aquí es donde trabajo y paso la mayor parte del tiempo.
A mi cocina le encanta la variedad, los colores, es un campo de experimentación intuitiva. Me inspira el campo, las flores, las frutas y los productos de temporada para hornear.
Aprendí a cocinar leyendo viejos libros de cocina, pero detesto seguir recetas, así que hace muchos años decidí empezar a crear las mías. Disfruto transformar ingredientes en mágicos platillos para compartir y reconectar.
Escribo recetas, historias en mi cocina, recomendaciones culinarias y mi afición por la jardinería.