Main Index - List of Food Writers
A Library of and for Food Writers, Food Bloggers and Recipe creators.
Category Links: American | Italian | Gluten Free | International | Vegan, Vegetarian & Plant Based | Bread and Sourdough
RecipeStack - an index of recipes submitted by food writers listed in the FoodStack Library
Check out the FAQ page. Complete this form or click the button below if you want to be listed in the FoodStack Library.
Main FoodStack Library
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 - Filipino and everything in between
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.
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 Comfort
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, Grain Free, Low Carb Recipes
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.
Apples and Elderflower by
Cuisine - Tasmania
Food, recipes and stories from Tasmania’s far south.
A Spoonful of Stories by
Cuisine American - Food Anthropology
Some food. Some stories. Some food stories.
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, Low-carb, low-glycemic, and grain-free recipes.
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.
Baguette and Blue Cheese by
Cuisine - International
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 - British Baking (although other world bakes, particularly Italian, are of interest), and French patisserie.
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 journo 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 - California, America
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 Food and Indian Food Stories
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 and Greek
Home Cooking from a British and Greek Kitchen.
BIPOC Foodways with Mecca Bos by Mecca
Cuisine - 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
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
Cuisine - Easy, comforting, healthy recipes based on the science of eating to protect brain health, deliciously rooted in the Mediterranean tradition.
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.
My cookbook: The Brain Health Kitchen: Preventing Alzheimer’s Through Food by Annie Fenn, MD, Artisan Books @2023.
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 - An eclectic, multinational mix of seasonal recipes designed specifically for the pressure cooker
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!
I’ve written a lot of cookbooks, the most recent is Everyday Pressure Cooking
Chez moi with Trish Deseine by
Cuisine - French home cooking, French gastronomy.
Simple French recipes, news and stories from my 35 years in France and 25 cookbooks - mostly written in French.
I’m originally from Ireland and have been writing cookbooks, features & columns about food, mostly for the French, for 25 years.
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.
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.
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.
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 and Mediterranean
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 with international influences, especially Korean and Chinese
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 - 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 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.
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".
Dinner and a Movie by
An online classic movie club with accompanying star-spangled recipes.
Dish Lister by
Helpful and fun recommendations on all things food from a professionally trained home chef and passionate foodie.
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.
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
Cuisine - International
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)
Find Your Awesome Sauce by
Cuisine - Vegan and Gluten Free
Sharing delicious, nutritious creations to help you fuel your amazing body.
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.
Free-Styling (@) 60 by
Cuisine - Irish/French/European.
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.
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.
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.
Guts! by
Cuisine - Offal
An offal forward, confession booth of a restaurant lifestyle magazine.
I write about offal like tripe, heart, lung, and intestines.
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.
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 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.
Jessie Sierra the Last Bite by
Cuisine - International
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
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
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.
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.
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.
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
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"
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.
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
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 - International
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.
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.
Sarah Frison by
Belgian pastry chef and chocolatier writing recipes and cookbooks. Sharing recipes for making authentic patisserie at home.
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.
Simply Divina - My Tiny Tuscan Kitchen by
Cuisine - Italian
Recipes and stories from my Tiny Tuscan Kitchen.
Six Hungry Feet by
Cuisine - International Vegan
Plant-based recipes from all over the world 💚
Slice of Midlife by
Musings about this unique life stage, with recipes.
Smashed by
Cuisine - British
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.
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
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.
Sunny Side Breakfasts and Desserts by
Cuisine - American Breakfasts and desserts
Well-tested breakfast and dessert recipes, with occasional stories about this wild & precious life.
Suzanne Goldenberg-Shove by
Cuisine - Plant-based with a Middle Eastern focus.
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.
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 - The politics and history of what we eat.
Tabled covers anything you put in your mouth, good or bad, with often indigestible facts about what Big Food Biz does to us, plus food history and recipes from global cuisines.
Do-able, inexpensive recipes from around the world.
I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.
Taisty Bites by
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.
Taste Jo Food by
Cuisine - Turkish, Central Asian, Middle Eastern, International
"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.
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 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 Kate Hill
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 Plan by
Cuisine - Every cuisine.
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 Illustrated Plant Kitchen by
Cuisine - Plant Based
A beautifully illustrated journey in plant-based cooking
The Naturally Sweet Life by
Cuisine - Baked goods that use natural sweeteners, sourdough discard or both.
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 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 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 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!
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 - Fresh, healthy, seasonal food with a Mediterranean twist
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.
TV and Radio Cooking Shows by
Cuisine - International
TV and Radio Cooking Shows before and after Julia Child
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.
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
Cuisine - 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.
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,
Yes, You Can Eat This by
Cuisine - Gluten Free, Dairy Free, Soy Free and Plant-Based.
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.