Discover food writers sharing baking and dessert recipes, from cakes, biscuits and puddings to pastries and other sweet treats. Explore Substack publications covering home baking, baking tips, traditional recipes and new ideas for your kitchen.
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Bake Experiments ( Shell Plant )
Bake Experiments is a chronicle of all my baking experiments. I test all the techniques to demystify the art of patisserie. Also includes seasonal recipes, recipe development deep dives, baking history and book reviews. I’m a former journalist and trained pastry chef based near London.
Confessions of a Private Chef ( Amanda Hedgecoke )
A private chef, who has cooked in so many kitchens across so many cities, with the hopes to help you learn how to make food that is nutritious, delicious and easy to make! A place to stop worrying about being perfect in the kitchen and to start cooking with joy and ease, knowing that failures only build confidence.
Darn Good ( devan grimsrud )
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 Tangents ( Victoria Granof )
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 ( Holly Coppedge )
Hi, I’m Holly! Recipe creator making incredible meals in small spaces. I share RV-friendly recipes, small-space cooking hacks, and travel adventures. My tiny kitchen produces big flavors—from one-pot wonders to freshly baked bread! I believe amazing meals can happen anywhere, whether you’re in a full kitchen or an RV with limited space. Join me for authentic cooking experiences, practical tips, and the occasional travel story as we continue our journey toward full-time RV living.
Dish Lister ( Kerry Faber )
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.
How Food Works ( Fiona Fitwi )
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.
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.
Let’s Get Lost ( Rebecca Blackwell )
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
Roux and Choux Entertaining ( Jenn Sharp )
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. 30 years of party planning, cake art and cooking to make lives better.
Stephanie’s Dish ( Stephanie Hansen )
Recipes and food musings from the Midwest.
Tabled ( Julia Watson )
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.
Taste This ( Justin Burke )
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.
Ten Thousand Bakes (Nicole Aufderhar )
Finalist on The Great American Baking Show. Recipes and baking adventures from life in the Chippewa National Forest.
The Belgian Baker ( Sarah Frison )
Belgian pastry chef and chocolatier writing recipes and cookbooks. Sharing recipes for making authentic patisserie at home.
The Cookbook Kitchen ( Mark Thomas )
LGBTQ+ Cookbooks, Food, and Community. The adventures of a thirty-something finding his way around the kitchen. Better with pictures than words!
The Delicious Bits Dispatch ( Elizabeth Pizzinato )
The Delicious Bits Dispatch 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.
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.
The Goo-Free Lifestyle ( Sally Dane )
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. Find ‘The Goo Index’ on my substack with a growing list of toxic, inflammatory, carcinogenic, sickening, ultra-processed, and otherwise bad ingredients found in food products sold at your grocery store.
The Naturally Sweet Life ( lisa )
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.
Yarden Diario de cocina ( Katerin Yarden )
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.