Main Index - List of Food Writers
Discover amazing food writers and their publications from around the world.
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 |
This FoodStack Library index is a labour of love, compiled manually by
. Each Food writer chooses to be listed here and on other category pages, and therefore please do not copy or use this list without permission from Lynn Hill and each food writer mentioned.Thank You.
Lynn x
Table of Content: A-E | F-J | K-O | P-S | T-Z
(A - E)
A Cup Of Espresso by
Cuisine - Italian
My name is Laura. I'm Italian, and I can't wait to share with you my favourite recipes, talk about the stories behind them and my country, sharing with you a lot of hidden cities that are real gems.
Adobo Down Under by Anna
Cuisine - Asian
Filipino learning to be Australian. Cooking, eating, writing, connecting, down under.
I am a food writer based in Sydney. I write and co host a podcast for the local media channel SBS Filipino. Recently wrote a children's book (non-food) based on my experience walking the Camino.
Currently writing a cookbook, to be self published SOON.
à la table by
Cuisine - British, Seasonal Cooking
After trading a career in corporate media for training at Leiths School of Food and Wine and London for The Cotswolds, a la table is a celebration of the life that happens around the dining table - celebrations, falling in love, life’s landmarks. I want to help make life in the kitchen a little easier with little tips, easy recipes and a celebration of seasonal British produce.
Amuse by
I'm a designer working with food from Edinburgh, Scotland. My Amuse newsletter aims to be a small kinda appetiser to get you thinking about food. It may take the form of a short piece of writing, a photo or sketch.
Amy's Domestic Adventures by
Cuisine - American
Small town girl sharing her recipe and cooking adventures during a journey through her bookshelves, massive amount of recipe printouts and thousands of "pinterest" pins.
Anna Vocino's Eat Happy Kitchen by
Cuisine - Gluten Free.
The most delicious gluten free, low carb recipes from a loud-mouth comic who loves to feed you. Pull up a chair.
I've written three cookbooks, aptly titled Eat Happy, Eat Happy Too, and the brand spankin new, Eat Happy Italian, which drops 10/8/2024.
Anthrodish Essays by
A biweekly exploration of the relationships between food, health, and weird wellness culture from a medical anthropologist.
Appetites by
Wild foraged, hunted, and fished.
Appetites — a life outside, eating.
Apples and Elderflower by
Cuisine - Australasia (Oceania)
Food, recipes and stories from Tasmania’s far south.
A Spoonful of Stories by
Cuisine - American
Some food. Some stories. Some food stories. Food Anthropology
Exploring the intersection of diet, colonialism, body liberation, and feminist theory.
A Table In France by
Cuisine - French
I’m Audrey Le Goff, a French born-and-bred culinary writer, recipe developer and cookbook author. I live in Brittany, France’s northwestern most region. Since 2017, I have been sharing my recipes on my blog (pardonyourfrench.com) and published my first cookbook, “Rustic French Cooking Made Easy,” in 2019.
A newsletter for original, tested and approved French-inspired recipes sent straight to your inbox, along with cooking tips, food stories and a slice of life in the French countryside.
At The Table by
Cuisine - Gluten-Free.
Abby shares 30-minute dinner recipes that are low carb, low glycemic, gluten free and grain free.
As a low-carb and ketogenic-friendly recipe developer, food blogger, former journalist, mom of three, and wife to a brain cancer warrior, Abby's newsletter reflects all of those facets.
Her recipes are nutrient-dense, flavorful, and require minimal effort.
Auntie Bulgaria's Kitchen by
Cuisine - Vegan.
Veggie/vegan recipes and recipe recommendations from a Guild of Food Writers award-winning writer. Fortnightly updates from my kitchen (and veg patch) in the Balkan Mountains. Plus: tips for eating more plants, inspiration for growing your own fruit and veg, and a taste of life in rural Bulgaria.
Baguette and Blue Cheese by
Guides, food stories, and reflections as I eat my way through 25+ countries over the next year. I'm on a mission to figure out the best foods around the world so you don't have to :)
Bake Experiments by
Cuisine - Baking and Desserts, British, Italian, French.
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.
Bake Sense by
Flavour forward, resourceful, smart and thoughtful baking sense, shared from the interface between big batch bakery life and small scale home kitchen comfort.
Bayou Saint News by
I write about baking and small business ownership and often share recipes.
Beautiful Ingredient Food Journal by &
Cuisine - Vegan
Take meal planning off your plate and cook along with me through the week using whole plant-based ingredients.
Efficient, achievable seasonal food for home cooks with decision fatigue who just want to keep it simple in the kitchen and eat more plants.
BettyEatz by
Cuisine - American
Fresh California cuisine featuring do-able recipes, helpful tips, and food-related travel stories. As Julia Child says, "People who love to eat are always the best people."
Beurrage by
Exploring food and the politics of everyday life through essays that are personal and cultural in scope.
Beyond Butter Chicken by
Cuisine - Indian.
Indian Food stories, cooking classes and recipes that help you fall in love with the real Indian food billions of us eat daily. No radioactive orange butter chicken to be found here.
With my Substack, I am a famous (hopefully) cookbook author in the making. The book I dream of writing is about my journey of migrating to a new country, falling out of love with the food I grew up eating, and then falling back in love again. I am tentatively calling it Butter Chicken Police.
When I’m not writing, I run Dolly Mumma, a ready-to-cook Indian curry pastes and spice blends Company with my husband.
Beyond Sweet and Sour by
Cuisine - Chinese
Heritage Chinese recipes, Chinese home cooking and stories of the Chinese diaspora
Happy to offer complimentary subscriptions to other substack writers. Just message me.
Beyond The Walnut Tree by
Cuisine - British
Home Cooking from a British and Greek Kitchen.
Bianca Bosso - by
Cuisine - Italian
A celebration of food, art, and the joy of cooking. Midnight Spaghetti is a cozy corner of the internet where illustrated recipes, comforting flavors, and Italian-inspired storytelling come together. Pull up a chair and let’s chat over a plate of pasta.
BIPOC Foodways with Mecca Bos by
BIPOC
It is my deeply held belief that true culinary wisdom is likely not only found in the hands of a chef, but instead his mother, grandmother, auntie, or all of the other women, people of color, immigrant communities, and elders who taught the chef.
More often than not, these people don’t have restaurants. But they certainly do have a story to tell—about themselves, their communities, bloodlines, histories, traumas, joys, traditions, and so, so far beyond. Food is an emissary for it all, and I want these stories to be preserved, uplifted, and shared.
We have a nonprofit organization, BIPOC Foodways Alliance
Bits and Bites Newsletter by
Cuisine - Vegetarian. Seasonal Cooking.
Celebrate whole foods by diving into the world of staple and seasonal ingredients, with a special focus on increasing the diversity of plants in your plate —from vibrant vegetables and hearty pulses to aromatic spices. Discover more about the ingredients that grow in our soils - their origins, uses, and more. Find easy and delicious ways to incorporate these ingredients into your everyday cooking. We'll also explore fascinating food topics, from the science of nutrition to the joys of culinary travel.
Black Isle Baking by
Cuisine - Vegetarian
I’m a baker and writer from the Scottish Highlands, now based in California. I write about baking and, once a month, I publish an original recipe alongside a short personal essay.
I founded and ran Black Isle Bakery for nearly a decade, and I’m currently working on my first recipe book.
Brain Health Kitchen by
My mission: to help you protect your cognitive health while still eating delicious food. My community: food-loving, proactive, kind, and curious about the science of longevity.
Easy, comforting, healthy recipes based on the science of eating to protect brain health, deliciously rooted in the Mediterranean tradition.
My cookbook: The Brain Health Kitchen: Preventing Alzheimer’s Through Food by Annie Fenn, MD, Artisan Books
Brunette Gardens by
Cuisine - American
What is Brunette Gardens? Brunette Gardens is your answer to a supermarket full of everything but real food. Brunette Gardens is for plant lovers, wannabe homesteaders, and dissident foodies looking to grow and eat the pre-industrial way, no matter where you live or how old you are! Brunette Gardens is about organic methods 🌱 permaculture gardening 🌱 backyard homesteading 🌱 truly healthy eating 🌱.
I was commissioned to write a corporate history of a fourth-generation dairy-and-egg farm in Washington state and have been a professional writer for 30+ years, my work appearing in the Seattle Post-Intelligencer, Crosscut, Seattle Woman, and elsewhere.
Buona Domenica by
Cuisine - Italian
Italian recipes and inspiration are delivered every Sunday.
Butter Add More Newsletter by
Cuisine - American
Food Blogger. Romance Author.
My characters think of the recipes, and I run to the kitchen to make the delicious treat.
Catherine Is Under Pressure by
Cuisine - Seasonal Cooking.
Catherine is Under Pressure pushes the boundaries of what can be cooked in a pressure cooker. It combines guides, deep dives into methodology, everyday and “project” recipes, book reviews with a twist, with personal anecdotes where appropriate, all designed to give people confidence using a brilliant but much maligned bit of kit. People describe it as life changing!
An eclectic, multinational mix of seasonal recipes designed specifically for the pressure cooker
I’ve written a lot of cookbooks, the most recent is Everyday Pressure Cooking
Chez moi with Trish Deseine by
Cuisine - French
Simple French recipes, news and stories from my 35 years in France and 25 cookbooks - mostly written in French.
French home cooking, French gastronomy.
I’m originally from Ireland and have been writing cookbooks, features & columns about food, mostly for the French, for 25 years.
Chicagomatic - Documenting Edzo’s Burger Shop by
Cuisine - American, but some others as well.
I've been writing about food since I lived in Europe in the late 90's. Most of my blog posts come from running my restaurant, Edzo's Burger Shop for the last 15 years. My substack incorporates all the writing I've done over my 30 year career as a cook, chef, wanderer, and seeker of food and culture intel.
Chronicles of Cuisine by
Cuisine - All cuisines. Food History.
Like many of you, I’ve always eaten food. Shocking I know, but something about the act of tucking into a homemade bolognese or navigating through a bowl of mussels has always inspired me to think deeply about why we eat the food we eat.
My love for food combined with the fact I’m a historian by trade, neatly packaged up my interests into a single niche: Food History. And that is exactly what I will be writing about on this newsletter.
From testing ancient recipes to exploring the origins of our favourite foods and drinks, we’re going to have a real good look into the history of food.
ChutneyLovers by
Cuisine - Vegetarian
ChutneyLovers is a newsletter devoted to cooking with Indian flavors.
ChutneyLovers is looking for you, if you love Indian food but don't know how and where to start cooking it and if you want to incorporate off-beat flavors in your everyday cooking. Join the flavor party!
Look for my articles and recipes on Food52, Bon Appetit and Washington Post. My recipe, Tadka Salad Dressing was featured in Simply Genius, the third cookbook in Food52's Genius series. Do listen to my podcast "My Simple Cooking" available on Apple podcasts.
Coming to My Senses by
A space to think about living, making and eating. Personal essays about engaging all of the senses in the practices of land, kitchen and table.
I work as a chef part-time and I’m involved with leading hospitality in an artist led space where I live.
Comté Dinner by (Laura)
Comté Dinner is a regular ramble on home cooking, growing, foraging and fermenting.
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.
Cook and Tell by
Cuisine - American, with frequent vegan/vegetarian options
A reboot of the food-letter my late mother wrote, illustrated and published for 30+ years about cooking, family and life on the Maine island I still call home. Each issue includes short stories, whimsical illustrations and printable recipes, with occasional modern-day vignettes from me. Plus, you’ll get bonus vintage issues from the archives, all emailed right to your inbox.
My cookbook, "Secret Recipes: Recipe Card Microstories," includes 70+ recipes handpicked from my personal recipe card file and reproduced in full color, accompanied by small bites about food & friends & family.
Cooking with Kayla: Weekly Meal Plans and Weekly Recipes by
Weekly dinner plans delivered to your inbox every Friday, packed with five 30-minute meals and recipes that use minimal ingredients and minimal dishes.
All recipes are gluten free with dairy free options!
Cooks Without Borders by
Cuisine - International
Cooks Without Borders explores food and food cultures from around the world, with a focus on food history, cookbooks, cooking for pleasure and recipes.
Author Leslie Brenner is a 2-time James Beard Award winner; the CWB Substack won a Webby People's Voice Award in 2024.
Author of "The Fourth Star," "American Appetite," "Essential Flavors" (co-author); "The Art of the Cocktail Party," "Fear of Wine," and a novel, "Greetings from the Golden State." Former L.A. Times Food Editor and former Dallas Morning News Restaurant Critic.
Cook Write by
The musings of a chef who likes to write about life through the loops in a whisk.
Cow We Doin’ by
Cow We Doin’ is a weekly newsletter about eating and living radically. Each dispatch includes a recipe and broader thoughts on what it means to eat and live with eyes wide open, with a focus on locality, seasonality, and regenerative and sustainable sources.
Crispy Compass by
Cuisine - Food Travel
BIPOC
A collection of immersive food travel stories from around the world, capturing the flavours, places, and people that linger long after the journey ends.
Ankita is a London-based food writer with a global appetite, who is constantly chasing memorable bold flavours and the (mis)adventures along the way.
Crivello by
Crivello is a monthly newsletter by Cassandra Marsillo that explores the history, traditions, culinary identity, and folklore of Molise, the southern Italian region of her ancestors.
Cassandra is a third-generation Italian-Canadian who approaches these musings through autobiographical reflections, food, collective memory, and her training as an oral and public historian. She also writes about Italian-Canadian and American food memories and history.
Culinary Chronicles by
Cuisine - American
I write about the little path of bread crumbs that led me to my love of food.
I started to learn how to cook and appreciate food when I lost my dad. I started to write about how that happened and it's turned into my Substack publication.
Damn! That's Dimlicous by
Cuisine - French.
Raised on true French cooking, I’m here to dig into all things food—from damn tasty recipes to the joy behind cooking. No fluff—just real talk, good food, and grit. If you’re here to keep it real and eat well, welcome aboard!
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.
Dear Sensei by
Cuisine - Asian, Vegan
BIPOC
Dear Sensei is the food diary of an unconventional sushi chef. I share stories from my 20+ years as a Black, female sushi chef along with recipes, techniques, and deep dives on sushi and other Japanese cuisine. As an advocate for seafood sustainability, all recipes and techniques are plant-based.
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 Stuff by
Cuisine - Vegetarian
More into eating than cooking? Quick and easy, fun to read recipes made from everyday ingredients garnished with a soupcon of humor. Whether beginner or pro, you'll look like you spent the whole day in the kitchen, only you didn't!
Home Economist Karla Jones Seidita has cooked up a very tasty life .... restaurant and bakery owner, food and lifestyle radio host, bed and breakfast owner, cookbook author and cozy mystery cookbook novel called "The Secret of the Antique China".
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.
Diary of a Recipe Developer by
Cuisine - International
A day to day life of being a recipe developer, tips and tricks in regards to ingredients and cooking methods in a quick, readable diary entry format with the occasional recipe.
Dietari by
Cuisine - Catalan cuisine and universal humanist cooking.
Almanac of victories and failures of everyday cooking. Gossip and groceries. Every evening, a mouthful of words and breadcrumbs all over the desk.
Published author of two cookbooks: Cuina! O barbàrie (2022) and Cremo! (2024)
Dinner and a Movie by
An online classic movie club with accompanying star-spangled recipes.
Dish Lister by
Cuisine - American. Baking and Desserts. Food Travel. Reviews
Sharing curated food recommendations, honest reviews, and trusted recipes to inspire and bring joy.
As a professionally trained chef, recipe tester, cookbook enthusiast, passionate foodie, and self-described cookie connoisseur, I’m always on the hunt for the next great bite.
Don't Forget to Call Mom by
Cuisine - Gluten Free
I'm celiac and share bi-monthly, kid-friendly recipes alongside candid essays and interviews about the INSANITY that is first-time motherhood. All recipes are gluten free, refined sugar free and as easy to make as possible!
Eating and Feeding by
Cuisine - Pescatarian
Ellen Kornmehl MD cooks, occasionally indulges, and writes food matters; what you wish your family MD had time to tell you to eat for long life and to raise healthy kids.
Recipes and strategies for busy people who love food and need inspiration for healthier meals to share with family and friends.
Emerging nutrition info is explained to help guide your choices.
Global recipes, Mediterranean, Fish and Plant-forward with Health In Mind
Eat Like A Farmer by
Cuisine - American
Weekly seasonal recipes and practical gardening lessons to help you grow, cook & eat like a farmer, along with stories from life on a small, woman-powered vegetable farm in North Carolina.
Eats + Makes by
Cuisine - American, Reviews.
This newsletter is about my personal adventures in autodidactic cooking (mostly) and various arts-and-crafts (occasionally).
Eat Up with Lizzie King by
Cuisine - Gluten Free
High-octane health, food to make immediately and London mother’s tips on all of it. Healthy family food without Gluten.
Lizzie Loves Healthy Family Food and Restore: Ancient Remedies from the Modern Kitchen
Edible Living by
Cuisine - Recipes include GF options and some vegetarian and plant-based recipes
A food, travel and home focused letter from Sarah Copeland, AWARD-WINNING COOKBOOK AUTHOR and long-time contributor to the New York Times, Food Network, Food & Wine, Saveur, Real Simple, and Martha Stewart Living, among others.
At the heart of my work is the love of story—and the relatable, undeniably beautiful human experience. This newsletter aims to inspire understanding and connection with ourselves, our families—and our wider world.
Sometimes, my letters lean recipe-heavy (think easy, family-friendly meals and desserts); other times, you’ll receive in-depth travelogues (from places like Budapest, Vienna, Portugal, and Italy) or strategy guides like Family Dinner, Yes Day Style, and Low Lift, High Impact Cooking.
You’ll always find this a gathering place of ideas and inspiration—jumping off points for your next great moment with the ones you love.
Elegant Impressions Bakery by
Cuisine - Desserts: French macarons, seasonal dessert recipes, cupcakes, cookies.
Hi there! I am Dee, a professional home baker with 10 years in the baking industry. I am here to help you with delicious baking recipes, tips, tricks and baking tutorials. Whether you are a hobbyist, beginner baker or a professional pastry chef, my skills and expertise will keep you inspired in the kitchen.
I am also a baking instructor for baking business owners. I offer digital products and online baking classes.
Emma's Bites by
Cuisine - I post seasonal recipes of all different cuisines that can be made at home with minimal equipment!
I am Emma, a 23-year old home cook who has loved cooking since I was a little kid. I am all about balancing my busy lifestyle with healthy meals to maintain balance. Most of my recipes, excluding some specialty ones, can be made in less than 1 hour and are always delicious with no special equipment!
Enlightened Omnivore by
A weekly dose of food, sustainability, and travel. Let’s dive deep into what’s on our plates, shake up the way we eat, and chase flavor across the globe—because eating well means living well.
Everlong Kitchen by
Cuisine - Eclectic
Welcome to Everlong Kitchen. I’ve spent a lifetime puttering around with food and recipes, and I think I have a few things to share. Hopefully, you do, too.
(F - J)
Feast Mode by
Cuisine - Farm to Table, Food History, Food Travel, Reviews, Seasonal Cooking
My substack is about real good food but really the people and culture behind it. I'm also working on injecting more of my personal experience as the only software engineer I've met in over a decade of doing the thing who is also a mother.
Definitely a juxtaposition of how food puts us in our bodies, connects us and cooking is maybe the definition of being human vs the effects of the most modern tech on our lives.
Look at us. We are alive. We don't just eat. We feast.
I'm also working on injecting more of my personal experience as the only software engineer I've met in over a decade of doing the thing who is also a mother. Definitely a juxtaposition of how food puts us in our bodies, connects us and cooking is maybe the definition of being human vs the effects of the most modern tech on our lives.
Feed Me Figs by
Cuisine - International
I am a food writer living in New Mexico. Feed Me Figs is my digital table. Some things you will find here: What I'm cooking, how I'm feeling, and interviews with inspiring people. Four times a year, I offer a series of "Food For Thought" writing prompts tailored to the season, plus tips to get your food writing published. I also include the occasional food book and movie recommendations.
My book is called ‘Feasting Wild’: In Search of the Last Untamed Food and my next book is ‘The Solitary Meal’: The Perils and Pleasures of Eating Alone (Forthcoming 2026)
Find Your Awesome Sauce by
Cuisine - Vegan and Gluten Free
Sharing delicious, nutritious creations to help you fuel your amazing body.
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.
Foods, Finds and Forays by
Reflections and recipes of a food loving photographer and writer at large in Australia.
FoodStack Kitchen by
Cuisine - British home cooking and baking.
A subsection of the FoodStack Library containing easy recipes to make at home.
I am the author of two cookbooks. In my previous life, I ran a secret tea room in my home and created a worldwide network of cake lovers who met in secret locations to eat cake.
I also run the FoodStack Libary, an index of other food writers here on Substack.
Food Stories Told by
Food Stories Told is the newsletter and podcast by food culture writer Stephanie Gravalese, exploring the deeper stories behind what and how we eat. Through traditions, family recipes, and the cultural threads that shape our meals, it’s a space for meaningful storytelling about the role of food in our lives.
I do have a series of food focus coloring books, called tiny food tales.
I write about food culture, analyzing trends, and helping readers learn how to understand the document, their own food stories.
Forthright Food + Foto by
My name is Lyric, and I’m a food journalist. I’ve worked in international kitchens and newsrooms, and now I'm interviewing creatives in the world of food + beverage about how the intersection of tech and climate is impacting their processes.
Four Bites by
Cuisines - All cuisines
Focusing on restaurants within an hour or so of Buffalo, NY, plus recipes, shopping guides, commentary on food and restaurant issues, and a dash of investigative reporting.
Four Bites is also a research service. What do you need? If it exists around here, I’ll tell you where to find it.
Free-Styling (@) 60 by
Cuisine - French
Emigrant Irish teacher & veterinary nurse, passionate about Cats (domestic & wild); wildlife & conservation; sustainable local food; cheese making; writing; French films & art.
I am Irish; have lived in UK for 30+ years, moving to France in 2025
Fresh Eggs Daily by
Cuisine - Mostly egg recipes, and dishes using fresh, seasonal produce, but also some Scandinavian and classic American recipes.
I live in Maine and raise chickens, ducks and geese. I also cook eggs. Lots and lots of eggs.
My debut cookbook is titled The Fresh Eggs Daily Cookbook (HarperCollins, 2022)
Friendly Vegan Kitchen by
Cuisine - Vegan and Plant Based
I believe in making recipes for both vegetable lovers and vegetable sceptics of the world.
Plant based foods are amazing and if you think otherwise, maybe you just haven’t tasted the right ones yet. Let's cook something great together.
Gastronomía y Cía A Bocados by
Cuisine - Cocina tradicional y creative (Traditional and creative cuisine)
Aquí todo sucede a un ritmo pausado, donde el verdadero placer está en disfrutar conscientemente de cada paso, deteniéndonos a apreciar los aromas, las texturas, los sabores y los pequeños detalles.
Here everything happens at a leisurely pace, where the true pleasure is in consciously enjoying each step, stopping to appreciate the aromas, textures, flavors and small details. (Google Translate)
Gay Takeaway by
Cuisine - International
Gay Takeaway is a series of interviews with queer folks about the food they love and the stories behind some of their most memorable meals.
George’s Kitchen by &
Cuisine - Canadian
40 years of cooking. 40 years as homecooks.
Linda and George Froehlich invite you into their kitchen for great recipes.
Germogli by
Cuisine - Vegan
How to eat green in a simple and tasty way.
My first cookbook "Semplicemente Green", 2021. Next one in 2025
Getting Ahead of the Game by
Through cooking, I have learned how to use my OCD as a superpower and changed my career to become a personal chef. Follow my adventures in time management skills and attention to detail as I reclaim my life and happiness.
Gilly Smith’s Substack by
My world of Cooking the Books podcast - who's writing the best books, why, and how to do it.
Ginkgo Food Journals by
Cuisine - Global food + recipe writing with emphasis on Local, Japanese and Mexican flavors.
I am a professional chef sharing recipes from my menu archives and writing about wild cooking + sustainable food choices across the globe.
Good Food At Home by
Cuisine - Vegetarian
A friendly dispatch of simple, seasonal + sustainable meals, tips & ideas ✨
Seasonal / International / Occasional Sourdough
My background in public health informs everything that I do, and I'm a Canadian living in Norway, in case any of those things interest readers beyond my recipe writing!
Gourmandises by
Cuisine - Gluten Free, International, fermentation-led
Delicious, no-nonsense craft cooking and baking with emphasis on fermentation. For those cultivating self-reliance, but mostly, who just love good food and a good time.
I teach fermentation classes with The Fermentarium and host dinner parties with & the Table.
Great Bakes by
Get some great bakes along with a peek inside the kitchen (and the mind) of an enthusiastic baking nerd.
Recipes, tips and tricks, strong opinions, and links from someone that Paul Hollywood called "a great baker."
Green Italian Kitchen by
Cuisine - Gluten Free
Rustic recipes from the Italian and Irish Countryside ➝ Local. Seasonal. Plant-led. Accessible. Naturally gluten + lactose-free.
Grow, Gather and Feast by
Cuisine - Vegan. Plant based British, Scottish with Scandinavian influences
Hermione has been a life long vegetarian and now vegan for the last five years. She lives in Scotland with her husband, three young children and three ducks.
Having spent time living in Norway in her twenties, Hermione’s food is British plant based food with Scandinavian influences. When not in the kitchen she spends as much time as possible in her garden, growing vegetables and flowers.
Guts! by
Cuisine - Offal
An offal forward, confession booth of a restaurant lifestyle magazine.
I write about offal like tripe, heart, lung, and intestines.
Hannah is Eating by
Cuisine - American
‘Hannah is Eating’ is a slightly-melodramatic newsletter about where to eat in NYC.
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.
Harry’s Baked by
Cuisine - I write about Jewish and Arab cuisine in Israel from around the world. Mostly Jewish, though.
A weekly dispatch from Israel's markets and kitchens, where old recipes collide with modern life. Join Harry—former tech guy turned market guide and pastry chef—as he explores the evolution of Jewish food culture through stories of vendors, forgotten cookbook pages, and unexpected cultural connections.
Through conversations with Jewish, Arab, and Druze vendors in Israel's markets, discover how centuries of shared spaces and ingredients have shaped the country's dynamic food scene.
From tracking rugelach's journey across continents to decoding the secret language of bourekas, each edition weaves together food history, market intel, and cultural insight with a healthy dash of humor.
Expect honest takes on life in Israel, baker's tips from professional training, and recipes that come with a side of "why" along with the "how."
Think of it as your weekly coffee date with that friend who always knows the best market stalls, has a cookbook collection that needs its own room, and can tell you why your grandmother's cookie recipe changed somewhere between Budapest and Brooklyn.
Have Your Cake by
Cuisine - Gluten Free. Mostly European and American with some international baking
Delicious gluten-free recipes, mostly baked goods + some savory.
Liz is co-founder of Tartine Bakery, a James Beard Outstanding Pastry Chef Award Winner and author of three cookbooks, Tartine, Tartine All Day, and Tartine Revisited.
Healthy Farming, Healthy Food by
Cuisine - International
I write about growing food and creating recipes from mostly homegrown produce.
He Cooks by Kyle
Cuisine - Fusion / International
HE COOKS.™ offers a culinary journey that weaves storytelling with meticulously crafted recipes. It’s a platform where food, travel, and culture converge, presenting readers with unique dishes inspired by global travels, personal narratives, and a passion for ingredient-driven cooking.
Whether through behind-the-dish insights, vibrant photography, or practical tips, HE COOKS.™ inspires its audience to connect through the universal language of food.
High Protein Meal Plans by
Cuisine - Protein Focused
One stupidly simple and ridiculously tasty high-protein meal plan packed to help you easily hit 100 grams of protein per day. Sent straight to your inbox every Friday morning, so readers are ready to go Monday morning. Plus, get our free protein cheat sheet guide.
Historian in the Kitchen by
Cuisine - American
I am a home cook with a huge cookbook collection and a PhD in history.
I write honest cookbook reviews and food history. I cook for two tiny food critics and live in the rural US.
Historical Foodways by
Cuisine - Recipes from the Past
Historical Foodways is a publication at the intersection of food, history, and culture.
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.
How To Be A Better Foodie by
Cuisine - A worldwide combination of food styles from British to French to African
I write about how to live your life more food-centrically in a lively style with plenty of insight into my life as a food & travel writer.
Plus, recipes, tips, and recommendations from my travels, restaurant reviews, new kitchen gadgets and food books I am enjoying, and much more.
I wrote "How to be a Better Foodie" and "Flipping Good: Pancakes around the World" and am currently working on my third book.
Hungry With Ideas by
Cuisine - European & International
A newsletter celebrating culinary history and traditions through stories of good food and the people who make it.
In Good Taste by
Food, people, planet and the way we live today. A newsletter to make food lovers think.
Jacky Cooks Her Books by
Join me as I browse my cookbook collection. We'll look at recipes and the folks who wrote the books. We all need to eat, but we cook for a reason. Subscribe with a charity donation to read it all.
A compulsive collector of cook books, I run charity suppers and food events to raise money for good causes - income from Substack adds to this so do consider subscribing !
Recipes from great cooks and food writers from around the world.
Jays2Go Epic Cuisine by
Cuisine - Food Industry
JAYS2GO Epic Cuisine is a newsletter featuring masterpiece recipes, cooking tips, and culinary stories from Jay’s thirty-plus years in the restaurant business.
Jessie Sierra the Last Bite by
A behind the scenes look at cookbook writing, food blogging, and TV food content creation with Jessie-Sierra Ross, author of ‘Seasons Around the Table’ and creator of Straighttothehipsbaby.com.
Original recipes, food photography styling and advice, as well as tips for modern home entertaining.
Just Really Good Recipes by
Sharing the good stuff - Delicious recipes created and adapted for everyday kitchens. Life is too short to eat boring food.
(K - O)
Kate McDermott’s Newsletter by
Words, recipes, common sense, and kindness from folk philosopher and James Beard Nominee Kate McDermott.
Katie Mather’s The Gulp by
Food and drink are given equal space in my newsletter, as I believe what we drink is equally as important as what we eat.
Kitchen Skip by
A newsletter that tries to answer the never-ending question, "What's for Dinner?"
Knidos Cookery Club by (Paul)
Cuisine Style - International, Vegetarian, Vegan, Mediterranean, Central Asian, Turkish, Uzbek, Kazakh, Greek, Georgian
With its meat-free dishes from around the Mediterranean and beyond, Knidos Cookery Club has been inspiring veggie nomads since 2016.
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.
Les Petits Pleasures by
Cuisine - International
Your go-to for fabulously impressive yet approachable cooking, sprinkled with Rachel's delightful random finds that celebrate life's simple pleasures and small joys.
Rachel Khoo has written six cookbooks, all translated internationally, and bosted numerous cooking shows across multiple networks - including the BBC, the Food Network and Netflix, many of which she has also produced.
She is currently a judge on the Great Australian Bake Off.
Let It Simmer by
How do our food experiences shape us? How do they inform our identity and the way it evolves over the course of our lives? Dive into a monthly newsletter of essays and interviews that examine the self through the lens of food.
I write personal essays and interviews that revolve around all types of food.
Let's Get Lost by
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
Letters From Tuscany by
Cuisine - Italian
Stories and recipes from my kitchen in Tuscany.
Seasonal, uncomplicated, nourishing vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia.
Life at Table by
Cuisine - Food History, Italian
Exploring culinary culture through the lens of food and wine history, including lesser-known recipes and grapes. Mostly Italian / Italian American.
I recently published my 2nd book, “A History of Philadelphia Sandwiches”
Lina’s CookBook Chronicles by
Cuisine - Eastern European, Food History, Food Travel, French, Reviews, Seasonal Cooking
I write about cookbooks, old and new, exploring their stories, testing their recipes, and delving into themes related to culinary traditions and discoveries. Drawing from my long foodie experience and my big cookbook collection, I seek to highlight intriguing and original stories/topics. After many years in France and Bulgaria, I now call Brussels, Belgium, home, where my passion for European cuisine, history, and culture continues to grow.
Written in both English and French, my Substack is a personal culinary journey—offering inspiration for your next discovery- through cookbooks and personal experiences.
Local Bread Baker by
Greek-Ukrainian food writer, baker, and cultural historian Olga Koutseridi shares her thoughts on all things food in weekly essays, recipes, how-to-videos, and endless recommendations.
Long Live the Recipe Box by
In celebration of recipe boxes (or folders, journals, whatever form) and the treasures of connection, memories and family history they contain
My goal with this new substack is to celebrate existing recipe boxes and other personal collections, while also encouraging folks to gather and record the cherished recipes they don't yet have in their collection.
Along the way, lots of stories and anecdotes about the power and value of these recipe collections. And tips for how to gather both the recipes and the stories behind them.
Cynthia is also the author of
Lovingly Made by
Cuisine - American - Midwest
From a former personal chef turned mostly stay-at-home mom: a newsletter meant to help and inspire those who want an uncomplicated approach to learning how to be a better cook for themselves and their family.
Lovingly Made was founded from a place of wanting to help others feed their infants and toddlers highly nutritious meals and expose them to interesting and complex tastes from the very beginning.
Inspired by our own journey with an infant feeding therapist, it became increasingly important to me to publish and share delicious recipes that parents can modify for their young eaters to devour and become adventurous and willing participants at the dinner table.
With her feeding therapist guidance and my recipes, we hope to one day publish a cookbook for parents to use when introducing their babies to solids and beyond into the toddler years. But the recipes on Lovingly Made are for all ages to enjoy.
Make it Gluten Free by
Cuisine - International & Gluten Free
Learn recipes that are gluten free and can easily be made in your home’s kitchen. My recipes are inspired by all the world’s cuisines.
I have been cooking for family members with celiac for many years.
Make Pure They Heart by
Cuisine - Vegan
Hello! I’m Paolo, Vegan dishes, too much yoga, guitarist, tattooist. I live my day to day just like you, let's get better at life together, one day at a time.
I’ve written a mindfulness book called ‘its all in your head friend’, my blog is makepurethyheart.com my coaching is startearlytoday.com
Marissarothkopf - Bakes: The Secret Life of Cookies by
Recipes and writings about cookies, cakes and every few weeks a super-easy savory recipe to make when you don't feel like cooking, plus bonus special recipes from The Secret Life of Cookies podcast.
Also: Food history nerds! I regularly write about the 20th century kitchen, from the history of the brownie to 1950s kitchens.
Maura - The Hype Girl by
Cuisine - American, Food Industry, Food Travel, Gluten Free, Reviews.
Chef interviews (with gluten free recipes), behind the scenes and stories of the restaurant industry, and gluten free (Celiac-safe) travel tips and tricks.
Celiac Disease for 12 years and counting/15 years and counting in the hospitality space.
Follow me on Instagram maurathehypegirl
Mediterranean Life by
Cuisine - Mediterranean
Recetas y estilo de vida mediterráneo para tu día a día 🌿🍅🌞✨
Recipes and Mediterranean lifestyle for your daily life 🌿🍅🌞✨
Memorie Di Angelina by
Cuisine - Italian
Simple, authentic Italian recipes with a special focus on the home cooking of Rome and Southern Italy.
Mexican Food Journal by
Cuisine - Mexican
Authentic Mexican recipes, cooking techniques, food photos and interviews with Mexican cooks to teach and to inspire you.
Meze with Vidar Bergum by
Cuisine - Turkish & Middle Eastern
At Meze, we explore the food and food cultures of Turkey, the Middle East and beyond. Meze is written by Vidar Bergum, a food writer and cookbook author based in Istanbul since 2015.
Vidar has written three cookbooks (a fourth is forthcoming). All published in Norway and one in Germany. Their names (as translated from Norwegian) are
"Hummus & Pomegranata: Food from Turkey and the Middle East",
"Aubergine & tahini: Everyday meals from Turkey, the Middle East & beyond"
"Delicious! Exciting food with lots of flavour".
Mind, Body, Spirit, FOOD by
Cuisine -Gluten Free
Recipes, interviews and inspiration to bring more presence, intention, joy and freedom into the kitchen. All gluten-free (but you'd never know it!).
Nicki is a trained chef, recipe developer and cookbook author with a mission to help her readers create wholesome, vibrant meals and create a deeper connection to the foods they cook and eat.
She also publishes the Mind, Body, Spirit, FOOD podcast, where she interviews acclaimed chefs, food writers, scientists, spiritual thinkers and more about the intersections of food, identity, culture and health (in addition to talking about recipes and cooking!).
Nicki has published three cookbooks and has a new cookbook on the way! Her old cookbooks include: Build-a-Bowl, Fresh Flavors for the Slow Cooker, and The Food Processor Family Cookbook.
Monday to Sunday by
From fast, flavorful dinners to technique-based weekend projects, find joy and excitement in the kitchen like never before.
Movie Pudding by
A newsletter on the overlap between food and film, including observations of food in film, restaurants, and more.
My Cup of Tea by
This is a place where you'll find food writing and essays, easy recipes, photography tips, travel guides and reflections. Come join me!
My Recipe Newsletter by
I love all things cooking and baking! My Belgian roots means I’ve got an extra soft spot for great bread and pastries.
New Denizen by
Cuisine - Restaurants in and around Denver, Colorado and the American West
I'm a New York expat living in Denver, Colorado. I offer personal, honest deep dives and recommendations for restaurants, food, and non-alcoholic beverages in and around the Denver metro and the American West.
Original writing and photography. Established 2016.
Natural Foods Geezer by
I write about food processing, natural vs processed foods, food agriculture and trending discussions about these same things.
Are our foods grown and harvested, or invented and marketed? Or both? An industry veteran writes on food’s journey from farm and field to factory to pantry.
Shopping for food should be simple, and for many, it’s anything but. Ingredients, label claims and other information is often confusing and occasionally misleading. My 50 years of industry experience can help people navigate it all.
Nest Wellness by
Cuisine - Gluten Free
Health nerd, Nutritionist + Recipe Developer, I create CGM tested real food recipes to support your metabolic health and blood sugar balance, delivered to your inbox weekly along with wellness tips, meal plans and more to set you up for good health.
Gluten free, refined sugar free and low glycemic recipes for blood sugar balance and healthy aging.
New Worlder by
Cuisine - American and International
The culinary & travel journal of James Beard nominated food writer and author Nicholas Gill.
An exploration of cuisine and biodiversity in the Americas & beyond.
Next Level Gluten Free by
Cuisine - Gluten Free
Recipes that scientifically work, explained by a friend
Rachel has been a chef and cooking instructor for 15 years and has taught thousands of students. She has taught cooking classes in cooking schools, hospitals, offices, grocery stores, small boutiques, health food co+ops and even in homes. Rachel is based in Kansas City, basically in the middle of the middle of the U.S.
She loves to travel and visit as many countries and exciting places as possible. Her family's frequent trips to Europe, especially to visit her Romanian husband's family, inspire her to incorporate new ideas, techniques, and flavours into her recipes in her substack publication.
Noon by
Cookbook author, food writer and photographer Saghar Setareh writes Noon, a publication on life (and food) in Italy, Iranian origins and being an immigrant woman. Might include recipes.
Nourishing Journeys by
Healing through food, travel, and community
Old Line Plate by Kara Mae Harris
Cuisine - American, Food History
Exploring Maryland's culinary history and the hidden stories behind the recipes.
Author of ‘Old Line Plate’: Stories & Recipes from Maryland
Olympian Kitchen by
Cuisine - Spanish and Mediterranean.
Follow Olympian Nicola Fairbrother's journey as she stages in Spanish Michelin Restaurants.
There are recipes, deep dives into Spanish ingredients and helpful personal insights on overcoming fears and doubts to achieve your goals and dreams.
on hand by
On hand takes readers on explorations of the vast world of food and drink through interviews, recipes, and stories featuring boundary-pushing brands, iconic food makers, and original recipes.
On My Table by
Cuisine - American and French
A tasty time of baking, cooking, and wine sipping. Food stories about market finds and my new life as an American in France.
Cookbook Author of "The Southern Baking Cookbook".
Open till Four by
Cuisine - Restaurants in the 716 area code and our own cooking at home (various cuisines).
Sharing the good word about good food. Discovering recipes and restaurants. #716
Our Italian Table by and Joe Becci
Cuisine - Italian
Recipes and stories from two Italian-American siblings celebrating our love for all things Italian. Join us at our table.
Out of Season Fruit by
Cuisine - American.
British (New Yorker, just moved to London).
We’re tender and earnest in here. Welcome! Since early 2023, out-of-season fruit has been my creative corner of the internet to get personal about the intersection of food and feelings. Subscribe for biweekly reflections on all I’m eating, how I’m living, and everything in between.
(P - S)
Pantry Diaries by
Cuisine - I write about home cooking that's mostly inspired by my Polish heritage and Italian cuisine that inspires my cooking everyday.
Musings on joy of eating and gathering people around food. I share about my home cooked meals, dinner parties and original recipes that are my weekly go-tos. It's mostly pasta and quite carb-centric corner of the internet.
I write restaurant reviews for Taste London magazine also, find me here: Taste of London.
Pastry School 101 by
Cuisine - Baking -Desserts, Breads, Pastries
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.
Pen and Spoon by
Effortless recipes and essays about food by an award-winning food writer
Penknife by
Cuisine - Mostly American, but also global historical and cultural food coverage.
Where the might hungry come for research, recipes, and bite-sized bits of food history.
I am the historical editor of When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers (America's Test Kitchen 2024) and several other books.
Plant Based Planet by
Cuisine - Vegan
I share veganised recipes from all over the world, and try to make them easy, cheap, quick - and most importantly, fun. I've travelled a lot, and been obsessed with food all my life, especially veggie dishes. I've worked in a few restaurants, too, and been a food writer.
I want to help everyone discover more tasty plant-based recipes
Plant Based Pleasures by
Cuisine - Vegan
Get healthy and fight disease with my quick, easy, and affordable scratch comfort food recipes!
Each week, I share little-known tricks to transform comfort food classics into healthy, plant-based and allergy-friendly dishes using only common ingredients proven to combat non-communicable diseases like heart disease and cancer.
Simply: Allergy friendly WFPBnO from scratch with science. Which is Whole Foods Plant-Based without added sugar, oils/fats, or salt from scratch using common affordable ingredients without: nuts, soy, gluten, coconut, etc.
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.
Polymorv by
Cuisine - I write about Spanish and Danish influence on western cuisine and about how to improve the global food system
I write about how the Romans influenced White Claw, why aroma + taste = flavor, and memoirs of my time in Spanish cookery school. Polymorv is written by a food product developer and a home cook with an opinion. Follow along for new weekly articles!
Pretty Munch by
Curiosity is what drives us to explore the world, taste new flavors, and immerse ourselves in different places. It allows us to step outside our comfort zone and experience the richness of life.
Pure Fresh Daily by
Cuisine - Gluten Free
Chef Lori Miller has been preparing innovative, specialty cuisine, for high-profile clients in Los Angeles and throughout the world, for more than two decades. She has a diverse portfolio of experience, having worked as a film industry caterer, private chef, recipe and menu creation consultant, ebook author, farmers market vendor, and culinary educator. She resides in California with her husband and family.
Her Philosophy: After a Celiac Disease diagnosis in 2009, Lori had to transition to a 100% gluten-free diet. Her life-long focus is to provide nourishing examples of allergen-friendly meals, creating pleasing gluten-free recipes, all while avoiding high glycemic ingredients, refined seed oils, refined vegetable oils, and GMO soy products. Her priority is quality over convenience, always mindfully choosing pure and fresh ingredients over processed, fast foods.
Her Creations: Lori is the founder of Pure Fresh Daily , a subscriber-based newsletter, providing scrumptious and unique gluten-free recipes, holistic beauty and wellness ideas, as well as tutorials. She is the host the GlutenfreeGlobalicious Podcast, (heard on multiple formats such as Spotify, Apple, and Amazon Podcasts), and she is the author of Pure Fresh Donuts and Gluten-free Delicious, both available on Amazon. In January 2025, she will launch The Considerate Kitchen, teaching a variety of creative, gluten-free, online cooking courses.
Queen of Markets by
Cuisine - British, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, Jewish.
Queen of Markets will travel almost anywhere for a good food market. She writes food stories, food history, and pieces questioning what we eat, why we eat, and the food we deserve to eat.
And she'll take you on journeys into food and farmers markets, often accompanied by food writers or knowledgeable locals.
Real Food Sanity by
Cuisine - Gluten Free
Cooking lessons, recipes and forthcoming weekly meal plans, plus encouraging food stories and other fun recommendations from former Whole30 Certified Coach and Napa Valley private chef, Christi Flaherty.
Real Simple Food by
Recipes, tips and tricks and musings about all things food and our increasingly eclectic pantries.
Rel’s Recs by
Cuisine - Jewish, American, International
Rel’s Recs was born out of my passion for helping people discover things that make their lives better, whether that’s a perfectly numbing chili crisp, a face SPF that’s actually nice to wear, a one-bowl challah recipe for your next dinner party, or a pill case to make your daily dose feel less heavy. (A penchant for pep talks too.)
As a culinary school grad and career food writer, I make sure that every newsletter has food at its core, though I often explore other areas, from the patriarchy to sparkly brooches, to keep every delivery inspiring, thought-provoking, and delightful for all.
I am a writer and editor living in Highland Park, IL. You can find my work in The New York Times, Vanity Fair, Serious Eats, Resy, The Kitchn, and others.
Rendered: Illustrated Food History by
Cuisine - Food History. Food Industry. Food Politics
Illustrated food history: essays on food history, researched, written, and illustrated by Lari.
Roots by
Cuisine - Vegan
I’ve been on this plant-powered, good food, healthy aging journey for close to three decades, and I love writing about it.
Discover plant-based eating, nutrition, and lifestyle articles seasoned with recipes and cooking tips.
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.
Salat Auch Essen by
A sketchbook of salads dressed with mains and sprinkled with desserts. Translated into English: eat your salad too. It was created in honor of my grandmother, my Omi, who loved to remind us at every lunch to eat our salad, too.
Scone Archives by
Cuisine - Food Travel, Seasonal Cooking, Vegan
LGBTQ+
meandering tales & culinary memoirs from jess' life + vegan + queer + diy kitchen…formerly of Oregon, Alaska, Wyoming and now slowly on the road in SE Asia.
read more from jess in Edible Alaska + follow her ongoing travels on Instagram at scone.archives
Scribble and Scran by
Scribble, for the words, and Scran, a Scottish or Northern term for food. Meanderings around the table with the odd adventure thrown in. The food, my inspirations as I go.
I'm also trying to write a cookery book, mainly to pass on to my sons one day.
Seafood Savvy by
Cuisine - Seafood
Where seafood lovers and the seafood-curious can learn, engage and be inspired for more seafood adventures.
I've been writing about seafood for most of my career, beginning as editor of Simply Seafood magazine years ago. Of the many cookbooks I've written, four have been focused on seafood: Crab, Oysters, Shellfish and Salmon.
I also teach cooking classes and give talks about seafood-generally thrilled to discuss one of my favorite subjects any time I can!
This enthusiasm for all things seafood is what I share with readers of Seafood Savvy.
Cynthia is also the author of
Seasonal Vegetarian by
Cuisine - Vegetarian with seasonal produce
I like to produce... a little too much. I create recipes with fresh, seasonal produce and learn about history, culture, and language while I'm doing it!
Şemsa's Food Per Se by
Stories and recipes by a has-been chef, a cook, proud Istanbulite, now an expat in Thessaloniki.
Shelf Offering by
I'm a writer and editor from Chennai.
My newsletter features essays on and around food and culture, leaning into irreverence and abandon that’s only reserved for a plastic bag drifting through the wind.
Side Dish by
Cuisine - New American
Weeknight recipes, hosting tips and tricks, and musings from living on a farm in the Catskills
Cookbooks - ‘To the Last Bite’ (Simon & Schuster) came out April 2022. My second book ‘Nights & Weekends’ (Union Square) comes out August 2025.
Simple and Seasonal by
Cuisine - Seasonal Cooking.
Website - Ceri Jones Chef.
A monthly newsletter celebrating simple veg-centric recipes made with in season British fruit and vegetables.
Each newsletter contains 1-2 new flexitarian recipes, flavour pairings of the month, and kitchen tips or knife skills.
Written by food educator, chef and author of the cookbook It Starts with Veg, Ceri Jones.
My Cookbook 'It Starts with Veg: 100 Seasonal Suppers and Sides' was published in 2024 with Harper Collins.
Simply Divina - My Tiny Tuscan Kitchen by
Cuisine - Italian
Recipes and stories from my Tiny Tuscan Kitchen.
Six Hungry Feet by
Cuisine - Vegan
Plant-based recipes from all over the world 💚
Slice of Midlife by
Musings about this unique life stage, with recipes.
Smart in the Kitchen by Marcia
Cuisine - American, Food Travel
I share a weekly Friday roundup that includes recent recipes from my cooking classes (I own a cooking school based in Houston and with an online membership) along with recipe posts. I also share subscriber-only travel posts and occasional cooking classes for subscribers.
I'm the author of ‘Dinner is Done,' with over 100 easy weeknight recipes, and have contributed recipes and articles to Cooking Light, Robb Report, Parenting, The Houston Chronicle and others. I've been a food writer and professional culinary instructor for 24 years.
Smashed by
Cuisine - British, Reviews
The UKs restaurant scene digested.
Snacking Dinners by
Cuisine - Snacks for dinner (all backgrounds and countries)
Fun, easy, delicious ways to feed yourself at the end of the day!
This Substack is related to my upcoming book (April 2025), also named Snacking Dinners.
Also, check out
the publication
Something Tasty by
Cuisine - I write about all types of food.
I write short stories that always feature cooking, eating, food and wine.
I've written two books: Get in the Car: A Food and Travel Memoir, and The Camp People, a collection of short stories. Both feature food strongly in the narrative.
Also, have a food and travel blog not on Substack - letsgo.eathappy.net
Sophia is Voracious by
Cuisine - Adventurous American
Sophia writes (and draws!) about trends and recipes in food, beverage, and entertaining.
Southpaw Chef by
Cuisine - American, Italian, Contemporary, BBQ
Teaching people how to cook intuitively, tips on hosting, gardening tips, recipes, restaurant reviews, farmer's market hauls, and essential guides for the pantry and kitchen.
Spoonful of Ink by
Cuisine - Restaurant
A former restaurant kid that’s now writing about the industry.
Steeped Stories by
The art of living well with a sprinkle of tea and recipes for the way life should be. Join me.
Stephanie’s Dish Newsletter by
Cuisine - American, Baking and Desserts, Food Travel, Reviews, Seasonal Cooking
Recipes and food musings from the Midwest.
Stir & Scribble by
Cuisine - American cuisine with a bend towards home baking.
Stir & Scribble is a newsletter about family food through the eyes of a long time food editor and mom, Meghan Splawn. There is a weekly series on meal prep as a baker - Staple, Snack, Sweet in addition to helpful recipe lists, new recipes, and essays on motherhood, meal planning and journaling.
I'm a long time food editor who currently freelance writes for sites like Serious Eats, Simply Recipes, and The Kitchn. I've worked behind the scenes on 7 cookbooks as a project manager!
Stir The Pot by
Cuisine - Vegan
All the best recipes, commonsense cooking tips, and thoughts on all the ways food impacts our lives from 3x New York Times Bestselling author Michelle Albanes Davis.
Suzy Valtsioti in the Kitchen by
An artist immersed in food who writes. So, some days, it’s art. Some days, it’s prose, and every day is culinary. Suzy Valtsioti in the Kitchen is a combination of all.
Just digging further into understanding culture and the human experience.
(T - Z)
Tabled by
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!
Tales from the Veg Patch by
Step through the garden gate for seasonal (mostly veggie) recipes and uplifting stories about growing food that will inspire, restore and reconnect you with nature. Written by award-winning cookbook author and rat race escapee.
Tales From Topographic Kitchen by
Cuisine - I cover food culture, food writing, books about food, and cookbooks. I interview writers, post food-related essays, and cookbook guides.
Tales From Topographic Kitchens is the first newsletter on this platform to win a national writing award (Guild of Food Writers Best Online Writer). Judges comments:
'Her knowledge is broad, and she still always manages to write in a respectful and engaging manner.’ ‘Funny, original and clever. This stood out for the characterful quality of her writing and the depth of knowledge of food and books. Also, the sheer, greedy love of food and cookbooks gives a great zest to her work.’
Taste Jo Food by
Cuisine - Turkish, Central Asian, Middle Eastern.
"Taste Jo Food" is a weekly newsletter that dives into the vibrant world of Turkish, Central Asian, and Middle Eastern foodways. After six years living in Turkey, marrying into a Turkish family and earning a Master’s in Gastronomy from Boston University, my passion for these food cultures has only grown stronger.
The newsletter serves up creative recipes, curated menus and rich stories that explore how food connects to culture, migration, justice and tradition. The more I learn, the more I realize there’s more to explore and I can't shake the obsession. I’d love for you to join me on this journey to learn together!
I am passionate about food education. My experience includes teaching at cookery schools and moderating online cooking events with Christopher Kimball's Milk Street, where I interview and collaborate with well-known chefs from around the world to share their stories and showcase their culinary expertise.
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
that bloodyfoody's blog by
Cuisine - Food Travel, Seasonal Cooking
Writing with food at its heart by a travelling cook.
The Adventures of Katie O'Folly by
I write from two places, both steeped in centuries-old food traditions: coastal Maine and Charleston, South Carolina, USA. I am a good home cook, and am proud to lump myself in the same category in which Julia Child put herself. I am also a curious cook and will try just about any type of recipe, from re-creating my grandmother’s Piccadilly relish (she left no recipes) to another attempt at a wild sourdough starter made from fermented rose hips and fallen apples.
As my Substack journey “deepens,” I am building chapters for a book: a little almanac called A Year at Katydid Cottage: Food and thoughts from a tiny Maine cottage by the Sea.
I will never be a chef, own a restaurant or have a Tik Tok viral video. And I’m so happy about that! I want to leave behind some of “me” for my grandkids to someday read, cook from and for any others who may want to come along on this journey of my widowhood.
The Art of Cooking for One by Sydney
Cuisine - American comfort food. Small batch cooking for one.
Motivated by a dream to own a bed and breakfast in Vermont and with great enthusiasm for discussing recipes, cookware nuances, and newly purchased cooking tools, I turned a fragment of a dream into a treasure trove of tantalizing comfort food recipes for one.
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 California Table by
Cuisine - California, America
Recipes, stories, and interviews from home cooks all across California
Also, check out
other publication
The Camont Journals with Kate Hill by
Cuisine - French
"The Camont Journals with Kate Hill" a lifetime of inspiration from the kitchen, garden, farms & markets of Gascony.
Written at the Relais de Camont, my home & writer’s residency in Southwest France.
The Cozy Vegetarean - by
Cuisine - Vegetarian. American Comfort Food.
A professional cook and recipe developer for over 20 years, I share classic comfort food recipes with a vegetarian and vegan spin. If you are a lover of delicious food, welcome!
The David Blahg by
Cuisine - Portuguese
The David Blahg is filled with humorous essays, deep dives into cooking conundrums, and rigorously tested recipes. Come for the food, stay for the wit.
I’ve written the book, “The New Portuguese Table,“ which won the Julia Child/IACP Award for a first book. I’ve also written a memoir, “Notes on a Banana.“
I write a lot about Portuguese cooking because my family is from the Azores. But I enjoy cooking and writing about many different cuisines. I have a very soft (dare I say “sweet?”) spot in my heart for American baked goods. There’s no such thing as too much cake in my world.
In addition, I’ve won three James Beard Awards, and I was the first person ever to win for a cooking website, which I did two years in a row. Leite’s Culinaria is one of the oldest food sites on the web. It’s turning 26 next year!
The Dinner Bell by
Cuisine - California & Midwest & Family Recipes
California & Midwest family recipes—perfected, paired, and woven into stories of tradition, place, and experience.
The Dinner Plan by
Cuisine - Reviews, Seasonal Cooking
Whether you're a time-strapped professional, an empty nester, feeding a houseful, or just making sure you actually eat something day after day, figuring out what’s for dinner week after week is a heavy lift. The Dinner Plan is your resource for real-life cooking inspiration, whoever you are.
On the newsletter and accompanying podcast, you’ll find dinner ideas that always hit, new cookbook recommendations and recipe excerpts, and the got-no-plan moves that transform whatever’s in your fridge into tonight’s meal. If you've been feeling burnout in the kitchen, The Dinner Plan can help.
I am the author of two cocktail books: Batch Cocktails and The One-Bottle Cocktail. I'm also the former digital director of Epicurious and former managing editor of Serious Eats.
The Flavour Narratives by
Cuisine - Global Stories
Celebrating the people, produce and places that make up our culinary world. Looking for good food, finding good people.
I also have a portfolio website - theflavournarratives.com
The Folklore of Food by
Cuisine - Vegetarian
The idea of The Folklore of Food is to explore the folklore, mythology and history behind food - both of ingredients and of dishes. There is so much history and folklore to be uncovered from across the world and this Substack aims to dive in and share these tales, stories, myths, traditions and more!
Each post will also contain some delicious recipes utilising the featured ingredients or dish. I am a restaurant and private chef, so I am sharing and developing some of my favourite recipes for you to enjoy!
My goal is always seasonality and sustainability, so I will be exploring the folklore of seasonal ingredients and dishes with a vegetarian and plant based focus.
You can also find me on Instagram SarahsVeggieKitchen
The Gluten Free Inside Scoop by
Cuisine - Gluten Free
Get ready for weekly emails that serve up the freshest recipes from The Gluten Free Austrian, insider baking tips and tricks, gluten-free product discoveries, and a sprinkle of life updates from a gluten-free food blogger. Whether you’re here for the culinary inspiration, expert advice, or just a good read, there’s always something delicious in store.
Diagnosed with celiac disease over two decades ago, I’ve made it my mission to create delicious gluten free recipes that taste like the real deal. My recipes blend French pastries and American classics, with a touch of Austrian influence. The best part? You can't even tell they’re gluten free.
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 History of Fresh Produce by with John Paap and Patrick Kelly
Cuisine - Fresh Produce
We are a podcast devoted to history and (you guessed it) produce. Each episode offers a unique perspective on how produce has shaped our world. From the humble potato to the exotic dragon fruit, we don’t just delve into the backstory of each crop but also explore familiar historical events through the unique lens of fresh produce.
A "History of Fresh Produce: Vol 1" book will be coming out sometime later this year/early 2026!
The Illustrated Plant Kitchen by
Cuisine - Plant Based
A beautifully illustrated journey in plant-based cooking
The Mise by
A newsletter about restaurants, social strategy, food media, and internet culture.
The Naked Pear by
Cuisine - Bread and Sourdough Baking, Gluten Free, Homesteading or Self Sufficient Living, Seasonal Cooking
I’ve lived with celiac disease for over 20 years, creating recipes along the way. My goal is to help you bring delicious gluten-free sourdough and foods that make meals memorable, enhancing your experience and creating lasting connections.
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 New Family Table by
Cuisine - American
A newsletter about feeding your family with expert tips, tricks, and original recipes.
Author, Eater: 100 Essential Restaurant Recipes (Abrams, September 2023)
The Next Batch Bean to Bar School by
Cuisine - Chocolate
Bean to bar chocolate school, sharing the how-to's of crafting chocolate through a chocolate maker's lens of experience, curiosity, and learning.
The Recipe Graveyard by
Cuisine - American
A decidedly uncool, nostalgic, and painfully optimistic perspective on all the ways we feed our loved ones. Focused primarily on communally and individually documented recipes post-1900 in the United States.
The Sauce by
Cuisine - The style changes a lot! Lots of Western European, Far Eastern, and Middle Eastern. I also write about wine (my main profession) and drinks
The Sauce is a deep-dive food and drink magazine. Recipes. Opinions. Commentary. Food and drink travel guides. And a lot of sticking two fingers up to food and drink systems that don’t work well enough for humans.
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 Slice by
Cuisine - Modern takes on classics with a focus on seasonal ingredients.
For over a decade, I’ve been creating recipes for Cake 'n Knife, my own little corner of the web, as I like to call it (does that make me sound old to say?).
The Slice is an offshoot of my site. It is a recipe resource, but at the same time, I have a passion to start conversations about intuitive cooking, community, gathering friends and family around the table, seasonal cooking, and so much more.
You'll find exclusive recipes, seasonal cooking tips, hosting advice, menus, and ramblings on food (or whatever pops into my head that I have to share). No pressure, just good food and good company.
The Sweethearts by and
Cuisine - Bread and Sourdough. Pastry/Baking/Dessert
The Sweethearts celebrates all things related to baking, pastry and confection in NYC, and the talented people behind them.
The Unconventional by
Cuisine - Vegetarian
On becoming a chef - The Aspiring Chef’s Notebook
The Vegan Atlas by
Cuisine - Vegan, Healthy Plant-based
The Vegan Atlas is a resource for easy vegan recipes and helpful tips for the plant-based life. As a longtime vegan, I’d like to encourage others to create a better planet by voting with your fork, one delicious dish at a time!
Vegan Soups and Stews for All Seasons, Vegetariana, Plant-Powered Protein, 5-Ingredient Vegan, Wild About Greens, Vegan Holiday Kitchen & others
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.
The World From a Chef’s Perspective by
Cuisine - American/International
Join me as I set out to explore the world of food and the world around me through the eyes of a chef.
The Yorkshire Gourmet by
Cuisine - International but with heavy British inflections.
Food politics, food history, representations of food in art, literature and cinema, travel, recipes and a good dose of food-themed puzzles!
Things on Bread by
Cuisine - Innovative global home cooking
I help people learn to cook without recipes.
I wrote "Project 258: Making Dinner at Fish & Game," I recently developed all the recipes for Dan Buettner's next Blue ones cookbook, and I'm working on a book with chef Dominique Crenn.
Thursday Night Pizza by
Cuisine - Pizza
Weekly-ish pizza pep talks from Peggy Paul Casella, creator of ThursdayNightPizza.com.
I am the author of the Teenage Mutant Ninja Turtles Pizza Cookbook.
Tides and Tacos by
San Diego Tides & Tacos is a weekly newsletter by writer Lauren J. Mapp that dives into diverse stories of the restaurants, farms, bars and food producers that make San Diego County a special place to live.
Time for Dins by
Cuisine - Allergy Friendly Foods, American, Food Travel, Seasonal Cooking, Farm-to-table
Dependable, mouthwatering recipes and meal plans for every season with a Mediterranean twist.
As a busy mom and cookbook author, I design every dish to reduce stress and bring joy to family meals.
I have written two cookbooks: "Feast By Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors" and "Seasonal Family Almanac: Recipes, Rituals, and Crafts to Embrace the Magic of the Year."
Time Travel Kitchen by
Cuisine - American and European
Bringing food of the past to life.
A featured substack publication.
Tomato House by
Cuisine - American
We explore the love of food and how food manifests in our lives, communities, and cultures. We discuss everything from niche cooking techniques to our cultural relationship with food. No topic is too big or too small, so long as it relates to food, cooking, or eating.
I hope this can be a place where people talk about food with enthusiasm and curiosity. I’ll write about nearly anything so long as it relates to food so if you have an idea send me a message.
Tooting Mama by
Storytelling through the eyes of the Sri Lankan diaspora through sharing recipes, writing, photography and podcasts to find our sense of purpose and belonging through food.
Trifling w/ Food by
Cuisine - American, Seasonal Cooking, Food Travel,
I’m a longtime food writer and food stylist for commercial photography. I’ve written personal essays for years around my cooking life & curiosity about food and where it comes from (and the history & culture around it.)
Trifling w/ Food wraps up all the loose threads of my kitchen life as an American cook. My background in classical French cooking (I studied in Paris) + my time working in test kitchens, teaching cooking, and writing for clients and publications all underpin what I share in an eclectic way. Globally influenced, but American through & through, I try to translate my own explorations—at home and away—around growing, making, and eating good food accessible & fun.
My latest (and favorite) cookbook project is “Untamed Mushrooms: From Field to Table”. I co-authored the book with two fantastic experts—one a mycologist & the other an extraordinary food shooter I’ve been fortunate to work with for a very long time. We’ve won awards for how beautiful and useful Untamed is and I write on occasion about my amateur forays out hunting for wild foods.
I post weekly, always with really good recipes & quite serviceable photos + good chatting if you’re interested. I hope you can join me.
TV and Radio Cooking Shows by
Cuisine
TV and Radio Cooking Shows before and after Julia Child
{Unprocessed} by
I write about food and nutrition from a policy lens with a particular focus on equitable food systems, food as medicine, and creating a healthier food supply in the US.
I pull from travel experience, my own culinary adventures, and academic studies (currently pursuing my M.A. in Food Studies) to bring these topics to the everyday reader.
Vanilla Black by Andrew Dargue and Donna Conroy
Cuisine - Vegetarian and Vegan
The journey of setting up a ‘ground breaking’ vegetarian restaurant with stories along the way. Plus, vegetarian and vegan recipes, some basic and some technical. Think Cheddar sponge with cider gel, as well as mushroom fudge and brioche.
Vegan Weekly by
Cuisine - Vegan
VeganWeekly is committed to inspiring people to create delicious, accessible, and healthy plant-based food as frequently as possible.
Vegemite in my Congee by
Fortnightly food writing through an Asian-Australian (Malaysian-Chinese) lens! Think vegemite and congee, milo and condensed milk and more.
It also features cookbook reviews and personal essays on how food shapes cultural identity.
Weekly A - Z by
Cuisine - Food Industry. Food Travel. Middle Eastern. Reviews.
Fun (free) foodie news once a week. Like it says on the tin. Expect short reviews, interesting links, and other musings every Saturday morning.
I work at a 2 Michelin star restaurant that is #13 on the W50B list.
Weeknight Pasta From Italy by
Cuisine - Italian
Every Sunday food letter with a no stress pasta recipe from my full immersion life as a mamma in northern Italy.
My ex-MIL says to tell you she inspired most of the recipes. My kid tells your kids they'll love the recipes, too!
Wendy's Kitchen and More by
Wendy’s Kitchen is where I invite you to create something new. Easy to follow recipes that are inspired by my garden, Farmers Markets and seasonal favorites. Come join me for some fun in the kitchen.
Garden to table creations is my passion, one-pot-meals is my love and sourdough has become a new hobby, grin.
What to Drink by
What to Drink focuses on drinks: both cocktails and nonalcoholic options as well as the occasional bottle of wine or beer.
I’ve been writing about what to drink for about 15 years now, both online and in two books: Batch Cocktails, which is all about pitcher drinks to make for a crowd, and The One-Bottle Cocktail, which is full of drinks you can make with a single spirit. So friends text me all the time asking for ideas. What pitcher punch can I make for a barbecue that doesn’t require last-minute prep? How should I use this vermouth before it goes bad? Is there a non-alcoholic cocktail I can make that’s really good? Consider these notes your access to all of those recommendations.
Every week or two, I’ll send drink ideas, cocktail recipes (both alcoholic and booze-free), new bottles I’m loving, and the occasional book recommendation.
What to Eat This Week by
Cuisine - Mostly American, inspired by other cultures.
What to Eat This Week is all about taking the stress out of figuring out what to eat. Expect practical yet fun recipes from a Midwest gal in Maryland.
Wild Lion*esses Pride by
Cuisine - European
🏳️🌈 Exploring trauma, identity, and self-discovery through writing. 🌿 Personal reflections, food stories, and recipes for cooking and baking.
✨ Journaling prompts, mindful insights, and affirmations for healing, growth, and embracing diversity and social justice.
Wordloaf by
Cuisine - Bread, bread and more bread.
Anything and everything related to bread, grains, and (mainly-but-not-only bread) baking.
It launched in April 2020 as a straightforward way to coach thousands of locked-down would-be home bakers on starting a sourdough starter from scratch and somehow became a full-time gig. (And the sketchpad for my forthcoming book, Breaducation, with Ten Speed Press, Spring 2026.)
Write, Loiter, Cook by illyanna maisonet by Cuisine - Puerto Rican, Californian
illyanna Maisonet's newsletter contains: recipes, first person and reported articles, photos, history and foodways of California and Puerto Rico. Don’t forget the oversharing personal rants and caretaking,
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.
Yes, You Can Eat This by
Cuisine - Allergy Friendly Foods - Gluten Free. Dairy Free, Soy Free. British. Vegan Vegetarian
Welcome to Yes You Can Eat This, a space where cooking with multiple food intolerances can be easy and delicious without compromising on flavour or fun! Here, I’ll share meals and tips that are easy to make yet tasty enough to share and enjoy with everyone at your table—so no one has to feel left out.
Intolerant friendly veggie food.
Yum, Coconut Milk by
Cuisine - International
I create recipes and write about living through the end of the world.