List of Food Writers

100's of food writers all in one place.

This is a growing list of food writers and their publications on Substack, with over 300 so far. Each food writer is listed with their permission. I’m gradually updating entries as people change publication names or move on. So if you discover a broken link or a change of name, please let me know. Likewise, if you would like me to update your description, please get in touch.

Please do not republish or reuse this list without checking with the writers listed and me, as it has taken years to compile.

Are you a food writer on Substack?

Thank you so much.

Lynn H.

Recently listed

• France Traveller Carolyn Boyd France Traveller

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Table of Content: A-E | F-J | K-O | P-S | T-Z

(A - E)

—A—

A Cup Of Espresso (Laura) Italian Cuisine

• 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 (Anna Manlulo) Asian Cuisine

• Stories and recipes from my Filipino- Australian kitchen. Published a children's book, contributing writer for Australian media outlet SBS Filipino, podcast co-host, cooking classes. Founder Filipino Food Movement Australia Inc. Cookbook incoming.

Afiyet Kitchen ( Zeyneb ) Cuisine - Turkish

• Traditional Turkish home cooking, seasonal and from scratch. I write about recipes passed down through generations, regional cuisines, and the rituals that make food more than something to eat. Expect practical recipes, reflections on Turkish food culture, and life somewhere in Anatolia.

Amuse (Steph from food/play/food)

• 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 (Amy) American Cuisine

• 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 (Anna Vocino) 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 Eat Happy Italian.

Anthrodish Essays (sarah duignan, phd)

• A biweekly exploration of the relationships between food, health, and weird wellness culture from a medical anthropologist.

Appetites (Jenna Rozelle)

• Wild foraged, hunted, and fished. Appetites — a life outside, eating.

Apples and Elderflower (Julia Matusik) Cuisine - Australasia (Oceania)

• Food, recipes and stories from Tasmania’s far south.

Artful Gourmet ( Kristen Hess | Artful Gourmet ) Cuisine - retro recipes, modern comfort food and seasonal recipes

• The Artful Gourmet Substack is a place where I share my latest recipes, behind-the-scenes moments from my kitchen, photography studio and creative process, and more personal writing as I work on my upcoming cookbook and Groovy Eats series.

• I share seasonal dishes, travel-inspired finds, favorite eats, personal memories and stories from my childhood tied to food, music and artful living.

A Spoonful of Stories (Stephanie aspoonfulofstories) 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 ( Audrey Le Goff) 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 (Abby Cooper) 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 (Claire Ruston) 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.

A Weekend Cook’s Table ( a weekend cook ) Cuisine - American comfort food. Small batch cooking for one.

• Welcome to A Weekend Cook’s Table, a place for people who enjoy cooking for themselves and believe that a good meal doesn’t need a crowd to matter.

• I’m Sydney, the cook behind A Weekend Cook, where I share small-batch, single-serving comfort food recipes designed for real life. This Substack is my table away from the blog , a quieter space to slow down, cook thoughtfully, and talk about food without pop-ups, ads, or distractions.

—B—

Baguette and Blue Cheese ( Grace )

• 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 ( Shell Plant ) 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 ( Sarah Lemanski )

• 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 ( Bronwen Wyatt )

• I write about baking and small business ownership and often share recipes.

Beautiful Ingredient ( Beautiful Ingredient ) 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 ( Betty Williams ) 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 ( Clare Michaud )

• Exploring food and the politics of everyday life through essays that are personal and cultural in scope.

Beyond Butter Chicken ( Perzen Patel ) 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 ( May ) 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 ( Lucy Williams ) Cuisine - British

• Home Cooking from a British and Greek Kitchen.

Bianca Bosso - ( Bianca Bosso ) 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 ( Mecca )

• 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

Bite Chicago ( Lisa Brosnan ) Cuisine - All things Chicago

• Bite Chicago: at the corner of hunger and hospitality.

  Chicago has been feeding people well since before the fire. The deep-dish, the dog, and the beef may be the best known of Chicago’s iconic foods, but there’s more. From the jibarito, to the chicken Vesuvio that appeared shortly after prohibition, to the atomic cake that only South Siders seem to know about, this city has a food identity unlike anywhere else in America. It’s bold, unpretentious, immigrant-rooted, and absolutely our own. It tells the story of the people of Chicago, those who were born here and those who have chosen to make Chicago their home, and that story is delicious.

• Bite Chicago is a guide to all of it, from the street food stands that don’t have websites and the family-owned joints that have been on the block so long no one remembers a time they weren’t there, to the fancy rooms where Chicago’s old guard still dresses for a Friday night. We’ll discover the foods you’ll find only here and the restaurants that do them better than anyone alive.

Biting Biting ( Urvashi Roe )

• I am a food writer, amateur veg grower and author of ‘Biting Biting, Snacking Gujarati Style’. I share the odd rant, food excursions, sometimes recipes and the highs and lows of allotmenting.

Bits and Bites Newsletter ( Bits and Bites ) 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 ( Ruth Barry ) 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 ( Annie Fenn, MD )

• 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 Aluno 2023.2

Brand New Vegan ( Chuck Underwood ) Cuisine - Plant Based

• A 60-something vegan writing about food, life, and sustainability through the Brand New Vegan lens. And yes, I’ve ruined tofu so you don’t have to.

Brunette Gardens ( Lisa Brunette ) 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 ( Domenica Marchetti ) Cuisine - Italian

• Italian recipes and inspiration are delivered every Sunday.

—C—

Carb Accident ( Cassandra Hammerstone )

• Carb Accident is unapologetically indulgent food: nostalgic, excessive, deeply comforting recipes designed to help you emotionally survive Tuesday.

• This is not clean eating, friends. This is doughnut bread pudding.

Catherine Is Under Pressure ( Catherine Phipps ) 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

Chat and Chew ( Jill 🌞🌜✨💛🧚🏼 ) 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.

Chronicles of Cuisine ( Andy Canter ) Cuisine - 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 ( Annada D. Rathi ) 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 ( josie jones )

• 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.

Confessions of a Private Chef ( Amanda Hedgecoke 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 ( Amie McGraham ) Cuisine - American, Vegan, Vegetarian

• 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.

Counter Space ( Peggy Paul Casella ) Cuisine - Pizza

• Hi! I’m Peggy Paul Casella — recipe developer, recipe tester, cookbook author, and publishing consultant based in Philadelphia. I’ve spent 18+ years working in and around cookbook publishing (first as an in-house editor at Clarkson Potter / Penguin Random House, then as a freelance everything), and Counter Space is where I share what I know, what I’m learning, and what I can’t stop eating.

• Creator of the recipe website thursdaynightpizza.com and author of THE TEENAGE MUTANT NINJA TURTLES PIZZA COOKBOOK (2017), THE DIP DECK (2025), and PIZZA RULES (2025)

Cow We Doin’ ( Lou Tamposi )

• 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 ( Ankita Neotia ) BIPOC. Cuisine - Food Travel

• 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 ( Cassandra Marsillo )

• 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 ( Kimberly Nichols ) 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.

Culinary Repertoire ( Lisa McLean )

• I am a clinical naturopath, nutritionist, medical herbalist, registered nurse, cook, teacher and food writer. For most of my adult life, my work has lived somewhere between the clinic, the stove, the spice shelf and the garden. I have spent decades thinking about food not only as nourishment, but as memory, culture, medicine, pleasure, technique and daily practice.

• Culinary Repertoire is the place where all of those strands now come together.

CulinUrsa ( CulinUrsa — Elizabeth Baer )

• Elizabeth Baer remembers two gifts she requested as a child: a dictionary and a sauté pan. After a long career as a Latin teacher, she now combines her two loves – cooking and language – as a food writer. She writes a biweeekly food column for the Berkshire Eagle, and blogs and publishes on Substack under the name CulinUrsa, combining the Latin words for kitchen and bear.

Cultural Bites ( Ruth Nieman ) Cuisine - Middle Eastern / Jewish

• Cultural Bites explores the continuity between ancient food culture, culinary heritage, and contemporary kitchens by taking readers on a journey through lands and landscapes, returning to the familiarity of the table, where flavours, stories and traditions are shared, and memories of lost generations remembered.

—D—

Damn! That’s Dimlicous ( Dim McNami ) 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 ( devan grimsrud ) 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 ( Marisa Baggett ) BIPOC. Cuisine - Asian, Vegan

• 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 Stuff ( Karla Jones Seidita ) 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 ( Victoria Granof ) 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 ( Holly Coppedge ) 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.

Diasporican ( illyanna Maisonet ) 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.

Dietari ( Maria Nicolau ) Cuisine - Catalan 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 ( Jenny Hammerton )

• An online classic movie club with accompanying star-spangled recipes.

Dinner Done (Jen Chapin ) Cuisine - Family Dinners)

• 🍽️ Feed your family 5 dinners a week for less than $100! The Dinner: Done Club is for people who are tired of 5pm feeling like a crisis. Weekly meal plans + grocery lists delivered every Thursday.

Dinner in Real Life ( Jenny Meier )

• A newsletter that tries to answer the never-ending question, “What’s for Dinner?”

Dish Lister ( Kerry Faber ) 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 ( Courtney Falsey ) 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!

—E—

Easel to Table ( Vicki Smith ) Cuisine - Seasonal

• Easel to Table is written and illustrated by artist Vicki Smith. Her newsletter explores the intersection between food and art. She uniquely turns food or the places it comes from into art first and dinner second. Her publication blends the past with the present, along with personal family history, into the story of the recipe and the accompanying art.

• Subscribers to her newsletter receive updates that blend culinary creations with creative processes. Her publication features a wide variety of recipes ranging from savory meals like Persian Chicken and Peaches and Oyster Chowder to baked goods and desserts like Vegan Peanut Butter Bread and A Dive into Mallomars.

Eating and Feeding ( Ellen Kornmehl MD 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

Eating Vincent Price ( Eating Vincent Price )

• Every great dinner starts with a madman holding a knife.

• A deep dive into one of the 20th century's rarest, most expensive cookbook: A Treasury of Great Recipes, by Vincent and Mary Price.

Eat Like A Farmer ( Michelle Aronson ) 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.

Eat Up with Lizzie King ( Lizzie King ) 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 ( Sarah Copeland )

• 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.

Edzo’s Chicagomatic ( Eddie Lakin ) Cuisine - American.

• 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.

Elegant Impressions Bakery ( Dee Williams ) 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 ( emmasbites 🍓 )

• 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 ( Steve Sabicer )

• 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 ( Jim Kennedy ) 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.

Everything You Want To Eat ( Emily Claire Baird )

• Welcome! This is where I share the simple, satisfying meals I make for my family, clients and friends—because uncomplicated meals are just as worthy as elaborate feasts.

• Whether you love to cook or struggle with it, I hope this newsletter becomes a source of inspiration. I help people find joy in the kitchen, guiding them toward a more intuitive, stress-free relationship with cooking.

---

(F - J)

—F—

Famished ( Sami )

• 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.

Farm Table Italy ( David Gabrieli ) Cuisine - Italian

• Agriturismos, ingredients, producers, and the food culture most visitors never find — in the countryside and in the cities. Written from the inside, by someone with a foot in both worlds.

Feast Mode ( Kaitlynn Rivera ) 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.

Find Your Awesome Sauce ( Kelsey Abbott ) Cuisine - Vegan and Gluten Free

• Sharing delicious, nutritious creations to help you fuel your amazing body.

Food and The Story ( 🫶🏻 Jeanie Jo ) Cuisine - Food Historian

• I didn’t set out to become a food historian. I set out to make dinner.

• Somewhere between planning the week’s meals and writing about them, I started asking better questions. Where did this dish begin? Who carried it here? What was happening in the world when someone first stirred this pot?

Foods, Finds and Forays ( Sally Frawley )

• Reflections and recipes of a food loving photographer and writer at large in Australia.

Food Stories Told ( Stephanie Gravalese )

• 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 ( Lyric Lewin )

• 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 ( Andrew Galarneau )

• 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.

France Traveller ( Carolyn Boyd France Traveller ) Cuisine - French

• I am author of the award-winning book Amuse Bouche: How to Eat Your Way Around France and my newsletter covers a wide range of food related subjects in France, including regional dishes, restaurant recommendations, meeting the producers etc.

• I have been writing about France for more than 20 years. I was an editor of France Magazine 2006-2016, and now write for national newspapers and magazines in the UK.

Fresh by Lisa Steele ( Fresh by Lisa Steele ) Cuisine - American. Seasonal Cooking.

• I live in Maine and raise chickens, ducks and geese. I also cook eggs. Lots and lots of eggs.

• Mostly egg recipes and dishes using fresh, seasonal produce, but also some Scandinavian and classic American recipes.

• My debut cookbook is titled The Fresh Eggs Daily Cookbook (HarperCollins, 2022)

Friendly Vegan Kitchen ( Laura Schneider ) 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.

From Our Table ( Wendy Trollip )

• All about food, travel and home, written from wherever I happen to be. What’s on our table, how seasons shape our days, books, travel and things that inspire me.

—G—

Gastronomía y Cía A Bocados by (Gastronomía y Cía A Bocados ) 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 ( Bess Fernandez )

• 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 (George Froehlich Media & ( Linda Froehlich ) Cuisine - Canadian

• 40 years of cooking. 40 years as homecooks.

• Linda and George Froehlich invite you into their kitchen for great recipes.

Germogli ( Cristina Mauri ) 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 ( Sarah Mooney Personal Chef )

• 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.

Ghoul Appétit! ( Ghoul Appétit! )

• Ghoul Appétit! is a recipe-driven webcomic that blends illustrated storytelling with the joy of cooking. Centered on teenage witch Izzie and her ghoul companion, the series brings food to the forefront through kitchen adventures, culinary experiments and real recipes readers can recreate at home. Part comic, part spellbook, and part cookbook, Ghoul Appétit! offers a playful new take on storytelling, where every chapter serves something delicious.

Gilly Smith’s Substack ( gilly smith )

• My world of Cooking the Books podcast - who’s writing the best books, why, and how to do it.

Gina’s ( Gina Rae )

• I am a food writer living in New Mexico. Feed Me Figs Gina’s 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)

Ginkgo Food Journals ( Abigail Julia )

• 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.

Gluten Free Cooking with Kayla ( Kayla Cappiello ) Cuisine - Gluten Free

• 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!

Gluten Free Made Easy ( Megan Martindill ) Cuisine - Gluten Free and Dairy Free

• Your gluten-free and dairy-free friend in the kitchen. With over ten years’ experience cooking with these two dietary restrictions, my recipes take the guesswork out of cooking to help you create delicious and easy meals.

Good Food At Home ( 👋simone ) 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 ( Jeanne Kessira ) Cuisine - Gluten Free.

• 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 ( Martin Sorge )

• 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.”

Grow, Gather and Feast ( Hermione Blackshaw ) Cuisine - Vegan. British.

• 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! ( JAKE MIKE BOY )

• An offal forward, confession booth of a restaurant lifestyle magazine.

• I write about offal like tripe, heart, lung, and intestines.

—H—

Hannah is Eating ( Hannah Berman ) Cuisine - American

• ‘Hannah is Eating’ is a slightly-melodramatic newsletter about where to eat in NYC.

Happiness of Delicious Feeling ( Audrey Khew ) Cuisine - Seasonal, Southeast Asian, Modern Homecooking

• A collection of essays exploring food through history, trends, art, TV & film, and culture.

Happy Gut Co.( Suzanne Goldenberg-Shove 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 ( Harry Rubenstein ) Cuisine -Jewish

• 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 ( Liz Prueitt ) 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 ( Lucy House )

• I write about growing food and creating recipes from mostly homegrown produce.

He Cooks ( Kyle HE COOKS® )

• 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.

Historian in the Kitchen ( Robynne, PhD ) 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 ( Juneisy Hawkins ) Cuisine - Recipes from the Past

• Historical Foodways is a publication at the intersection of food, history, and culture.

How Food Works ( Fiona Fitwi ) 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 ( Sudi Pigott ) 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 ( Anna Muckerman ) Cuisine - European & International

• A newsletter celebrating culinary history and traditions through stories of good food and the people who make it.

—I—

In Good Taste by ( Mallika Basu )

• Food, people, planet and the way we live today. A newsletter to make food lovers think.

Inspired by Mexico ( Douglas | Inspired by México & Andrés | Inspired by Mexico ) Cuisine - Mexican

• Authentic Mexican recipes, cooking techniques, food photos and interviews with Mexican cooks to teach and to inspire you.

—J—

Jackie Alpers | Sonoran Cooking ( Jackie Alpers ) Cuisine - Sonoran

• Hi folks, my name is Jackie Alpers and I am a noted expert on the Sonoran-style regional cuisine of southern Arizona, an internationally recognized professional food photographer, and the author of four cookbooks including the award-winning, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona.

• I experiment with regional culinary influences while exploring food history, symbolism, and culinary cultural significance.

• I was named the world’s most famous food photographer by Shotkit and Art in Context, and the #7 best food photographer in the world by Great Big Photography World. I cook, style and photograph food and recipes in my natural-light studio, and document food, chefs and restaurants on location. I have won the prestigious American Photography award nine times. I was inducted into the 2025 Taste Awards Hall of Fame for food and beverage photography.

Jacky Cooks Her Books ( jackycooksherbooks )

• 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 ( Jay Solomon )

• Jay Solomon is the owner and chef behind JAYS2GO, a Denver-based gourmet dinner delivery service. When he’s not in the kitchen, he writes about food, family, sports, growing up, and the highs and lows of restaurant life.

• Fun fact: Not only has Jay owned and operated ten restaurants in his career, but he has also written a dozen cookbooks! Not only does he share his vault of hundreds of original recipes, but he’s also ready to spill the beans on the ups (and downs) of the restaurant business.

Jennie Marlow - Low Carb Cuisine | Traveling Heart ( Jennie Marlow ) Cuisine - Old World

• I’ve spent most of my life cooking for the people I love. When I traveled, I invariably wanted to come home and try to create the flavors of those meals. As I grew older, my blood sugar started climbing, and I found my way to low-carb.

• Here you’ll find recipes that take time and reward it. Seasonal menus built for gathering. Guides for building real skill in the low carb kitchen. No sad food. No quantity over quality. Just the Old World sensibilities of beauty, flavor, nourishment and pleasure. The table is set. Pull up a chair.

Jessie Sierra the Last Bite ( Jessie-Sierra; The Last Bite ) 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 ( Sheryl O'Connell )

• Sharing the good stuff - Delicious recipes created and adapted for everyday kitchens. Life is too short to eat boring food.

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(K - O)

—K—

Kate McDermott’s Newsletter ( Kate McDermott )

• Words, recipes, common sense, and kindness from folk philosopher and James Beard Nominee Kate McDermott.

Katie Mather’s The Gulp ( Katie Mather )

• Food and drink are given equal space in my newsletter, as I believe what we drink is equally as important as what we eat.

Knidos Cookery Club(Paul Knidos Cookery Club ) 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 ( Kath ) 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.

—L—

La Tavola Rurale // The Rural Table ( Jessica McCannon Micheli ) Cuisine - Gluten Free

• Rustic recipes from the Italian and Irish Countryside ➝ Local. Seasonal. Plant-led. Accessible. Naturally gluten + lactose-free.

Leslie Brenner - Home of Cooks Without Borders (Leslie Brenner )

• 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.

Let It Simmer ( Lindsey Otto )

• Let it Simmer is a newsletter telling the stories of Seattle’s food & beverage pop-up scene. Through regular feature stories, weekly roundups, and more, Let it Simmer spotlights these mobile businesses, who they are, what they’re sharing, and why it’s worth paying attention to in the larger Seattle context.

Let’s Get Lost ( Rebecca Blackwell ) Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Seasonal Cooking.

• Hello! I’m a recipe developer, writer, and food photographer but mostly I am a home cook and baker who writes for other home cooks and bakers.

• My husband and I are nomads who live full time in an RV, so I also write about life on the road and many of my recipes are inspired by the places we visit.

• I also publish recipes on two recipe websites: alittleandalot.com and ofbatteranddough.com

Letters From Tuscany ( Giulia Scarpaleggia ) 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 ( Mike Madaio ) 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 ( Lina's cookbooks chronicles ) 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 ( Olga Koutseridi )

• 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 ( Cynthia Nims )

• 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 Seafood Savvy

—M—

Maggie From Scratch ( Maggie O'Brien )

• The musings of a chef who likes to write about life through the loops in a whisk.

Make it Gluten Free ( Scott Steinke ) 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.

Marissarothkopf - Bakes: The Secret Life of Cookies (Marissa Rothkopf)

• 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.

Maison Koo ( Rachel Khoo ) 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.

Mediterranean Life ( Vida Mediterránea ) Cuisine - Mediterranean

• Recetas y estilo de vida mediterráneo para tu día a día 🌿🍅🌞✨

• Recipes and Mediterranean lifestyle for your daily life 🌿🍅🌞✨

Meghan Splawn ( Meghan Splawn ) Cuisine - American cuisine with a bend towards home baking.

• I’m Meghan Splawn. I write about food and cooking, but I’m also a busy mom who is trying to feed my family well on a budget. Truly a planner person at heart, I love meal planning but I also love sharing what worked and what didn’t with you all.

• This space is where I share how-to’s on meal planning, grocery budgeting, kitchen organization as well as recipes for easy treats and cheaper, tastier versions of your take faves. You’ll also find meals I’ve recently feed my family in a regular series called Dinner Tonight.

Memorie Di Angelina ( Frank Fariello ) Cuisine - Italian

• Simple, authentic Italian recipes with a special focus on the home cooking of Rome and Southern Italy.

Meze with Vidar Bergum ( Vidar Bergum ) 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 ( Nicki Sizemore ) 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.

Ministry of Mealtime ( Thomas J.A. Watson ) Cuisine - Fusion, Experimental

• Hungry?

  I am. And if you’re here, then I’m guessing you experience that feeling often as well. Sure, it’s a basic biological impulse that all humans get, but what distinguishes us is how far we go to satisfy it.

  You’re in the right place if you:

  -Wish to share in my delight of discovering and better understanding new dishes

  -Long to enter the enlightened age of global cultural food exchange

  -Want to follow the mischievous things culinary radicals like myself are up to

  -Just want a good laugh witnessing a man grapple with his psychologically concerning co-dependent relationship with food.

Mira Dessy on Substack ( Mira Dessy )

• I’m Mira Dessy, also known as The Ingredient Guru, your friendly guide for decoding food labels, navigating the grocery store, and uncovering the surprising (and sometimes very weird ) things the food producers do to what you eat.

• I’m also a real person with real thoughts about more than just food. This is where I share about things like whether you should go for a walk in the woods (hint: yes), what’s on my crochet hook, what I’m reading, or other things related to the ingredients for a healthy life.

Monday to Sunday ( Karishma )

• From fast, flavorful dinners to technique-based weekend projects, find joy and excitement in the kitchen like never before.

More or Less ( Emily Ziemski ) Cuisine - Seasonal with a wellness tilt

• The wellness info found online can be muddy at best, and dangerous at worst. With so much out there, More or Less aims to bring nuance back into the food and wellness space, whether that’s by walking through why seed oils are actually fine, or making a recipe with multiple versions to suit different dietary needs.

Movie Pudding ( Elissa Suh )

• A newsletter on the overlap between food and film, including observations of food in film, restaurants, and more.

My California Table ( Georgia Freedman ) Cuisine - all backgrounds and countries.

• Fun, easy, delicious ways to feed yourself at the end of the day!

• Writer. Editor. Learned to cook by standing in kitchens all over the world and asking questions. Author of Snacking Dinners (Hardie Grant, 2025).

My Cup of Tea ( Elisabet Juan Roca )

• This is a place where you’ll find food writing and essays, easy recipes, photography tips, travel guides and reflections. Come join me!

My French Table ( Jenn Davis ) 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”.

My half Apulian table ( Giovanna Solimando )

• Regional Italian recipes, personal essays, and local food stories that carry memories and traditions — from Puglia and beyond. | Newsletter twice a month | Writer, baker, cook, gardener | born and raised in Puglia (Italy), based in California

My Recipe Newsletter ( Elien Lewis )

• I love all things cooking and baking! My Belgian roots means I’ve got an extra soft spot for great bread and pastries.

—N—

New Denizen Laura | New Denizen ) 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 ( James Curley )

• 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 ( Beth Bollinger ) 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 ( Nicholas Gill ) 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 ( Rachel Ciordas ) 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.

Nick In the Loop ( Nick Kindelsperger )

• Nick in the Loop is the ultimate guide to the eating and drinking in Chicago’s Loop. My goal is simple: to visit every restaurant and bar in the Loop. Why? Because it’s never been done.

Noon ( Saghar Setareh )

• 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 ( Dr. Melody Jasmine )

• Healing through food, travel, and community

—O—

Old Line Plate by Kara Mae ( Old Line Plate ) 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 ( Nicola Fairbrother ) 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 ( Brianna Plaza )

• 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.

Open till Four ( Jamie Travale ) 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 ( Michele Becci 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 ( madi ) 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.

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(P - S)

—P—

Pantry Diaries ( Monika Milewska ) Cuisine - I write about home cooking that’s mostly inspired by my Polish heritage and Italian cuisine that inspires my cooking everyday.

• MILEWSKA, Monika. | Food Writer and Recipe Developer — Focus: Polish / Food Heritage / Seasonal Recipes / Personal Essays — Career: Food writer, recipe developer and cook trained at Leiths School of Food and Wine. Author of Pantry Diaries newsletter. Previous work in the charity sector and local government, with a focus on climate policy and comms. — Publications/Accolades: Author of “Summer in a Jar” for SLOP Magazine (2025) — Substack Publication: Pantry Diaries. — Pitch: Notes from a London cook exploring Polish food heritage through seasonal recipes, family traditions and personal stories.

• 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 ( Anna Ramiz ) 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 ( Sue Quinn )

• Effortless recipes and essays about food by an award-winning food writer

Penknife ( KC Hysmith ) 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 ( Will Rankin ) 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 ( Chef Robert L ) 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.

Polymorv ( Bob Schultz polymorv ) 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 ( Lisa Hahn )

• 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.

—Q—

Queen of Markets ( Cheryl Queen of Markets ) 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.

Quiet Acts of Healing ( Mary Ann Rollano RN )

• The art of living well with a sprinkle of tea and recipes for the way life should be. Join me.

—R—

Real Food Sanity ( Christi Flaherty ) 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 ( Sophia Real | Real Simple Food )

• Recipes, tips and tricks and musings about all things food and our increasingly eclectic pantries.

Recipes Recommended ( Andrew Strauss )

• Recipes are often the starting point, at Recipes Recommended, the real subject is curiosity. We’re interested in why we believe certain things about cooking, where those beliefs come from, and what happens when we challenge them.

Rel’s Recs ( Ariel ) 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.

Roots ( Lori Osterberg ) 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 ( Jenn Sharp ) 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.

—S—

Saturdays Test Kitchen ( Sonali ) Cuisine - French Patisserie

• I am a London-based Pastry Chef of Indian-descent and was classically trained in Switzerland. I have worked in kitchens in Belgium, Switzerland, New York and now London. I write Saturdays Test Kitchen, where I explore pastry, professional kitchen culture and recipe-development through reported essays and practical guides. It was recently mentioned in the Guardian Feast by Felicity Cloake and is one of eight recommended newsletters on the Feast Substack.

Scone Archives ( jess ) 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 the Journal ( Alex Keerie )

• 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 ( Cynthia Nims ) 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 Long Live the Recipe Box

Seasonal Vegetarian ( Jackie ) 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 ( Şemsa Denizsel )

• Stories and recipes by a has-been chef, a cook, proud Istanbulite, now an expat in Thessaloniki.

Serves You Right ( Serves You Right ) Cuisine - Cooking for One

• Welcome to Serves You Right, where I will be sharing my lifetime of experience as a single serve chef in a weekly recipe newsletter. And that is what I mean - recipes really for one. No repurposed leftovers, stock the freezer bulk batch cooking, no complicated meal prep plans. Just really good right-sized recipes, so you can eat well even when you are the only one at the table.

Shelf Offering ( Apoorva Sripathi )

• 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 Alexis deBoschnek ( Alexis deBoschnek ) 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.

Simply Divina - My Tiny Tuscan Kitchen ( judy witts francini ) Cuisine - Italian

• Recipes and stories from my Tiny Tuscan Kitchen.

Six Hungry Feet by Laura Arteaga ( Laura Arteaga ) Cuisine - International Vegan

• Plant-based recipes from all over the world 💚

Slice of Midlife ( Alison Krupnick )

• Musings about this unique life stage, with recipes.

Smashed ( Andy Lynes ) Cuisine - British

• The UKs restaurant scene digested.

Something Tasty ( Julie McCoy ) 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 ( Sophia Wronsky ) Cuisine - Adventurous American

• Sophia writes (and draws!) about trends and recipes in food, beverage, and entertaining.

Spatchcock ( Michael Procopio ) Cuisine - Covers a wide spectrum of food and drink.

• Two-time James Beard award-losing food essayist. Ideal for readers who want to know how how to make meatballs, derail celebrity business dinners, and how not to use the good mayonnaise.

Spoonful of Ink ( Courtney Burk ) Cuisine - Restaurant

• A former restaurant kid that’s now writing about the industry.

Stephanie’s Dish ( Stephanie Hansen ) Cuisine - American, Baking and Desserts, Food Travel, Reviews, Seasonal Cooking

• Recipes and food musings from the Midwest.

Stir The Pot ( Michelle Albanes-Davis ) 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.

Sosanni Valtsioti in the Kitchen ( Sosanni Valtsioti )

• An artist immersed in food who writes. So, some days, it’s art. Some days, it’s prose, and every day is culinary. Sosanni Valtsioti in the Kitchen is a combination of all.

• Just digging further into understanding culture and the human experience.

Swiss Recipes from Cuisine Helvetica ( Heddi Nieuwsma ) Cuisine - Swiss

• A weekly newsletter with Swiss recipes, travel recommendations, culinary news and more. Written by Heddi, a Swiss-American food writer and award-winning cookbook author living in French-speaking Switzerland since 2012.

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(T - Z) Including publications beginning with ‘The’.

—T—

Tabled ( Julia Watson ) Cuisine - Baking and Desserts, British, Chocolate, Eastern European, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, French, Gluten Free, Italian, Middle Eastern, Seasonal Cooking, Spanish, Vegetarian

• Tabled might change how you eat - for the better. It reveals what Big Food Biz would prefer you not to know - about how it works our appetites for its profit and often our poorer health. It also gives you the history of an ingredient from a related recipe, along with stories from food adventures across the world. We can take food too seriously - and not seriously enough.

• I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.

Table for Two ( Danielle Newbold )

• A highly edited take on London’s best tables. The chefs, the kitchens, the rooms, and the culture behind them. For people who love great food and after dinner conversation.

Tales from the Veg Patch ( Kathy Slack )

• 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 on the Table ( Tales on the Table )

• Tales on the Table is reported writing on the food worth the trip, and the people, places, and history behind it.

• I’m Felipe Ferraz. I’m 29, Brazilian, and have been passionate about food — and its beautiful power to connect people — for nearly two decades. For seven of those years I worked in corporate banking, traveling and eating in the time I had off. Earlier this year I left my job to take a slow loop through Asia, country by country, which is the chapter I’m currently writing from.

Taste Jo Food ( Jocette (Jo) ) 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 ( Justin Burke ) 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 was published in June 3, 2025

Tea and Oranges ( Sean - Tea & Oranges ) Cuisine - Chinese

• Sean has lived in Beijing for over 10 years. Under Tea & Oranges he documents Northern Chinese food through recipes, stories and guides. This is an exploration of regional cuisines that are lesser known, from the hundreds of noodles of Shanxi to the wheat cuisine of Beijing, the stews of the Northeast or the barbecue of Xinjiang.

Ten Thousand Bakes (Nicole Aufderhar ) 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 ( Lana-Emerald Mary Astin ) Cuisine - Food Travel, Seasonal Cooking

• Writing with food at its heart by a travelling cook.

The Adventures of Katie O’Folly ( Kate Cone Brancaccio )

• 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 Belgian Baker ( Sarah Frison ) 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 Big Foodie's Chronicle ( Shantanu )

• The Big Foodie’s Chronicle is a relaxed food and travel journal by Shantanu Rastogi, a hospitality graduate who has been writing about food experiences since 2014. From restaurant reviews and café hunts to food stories, curated guides and travel adventures, the blog is all about discovering great food and the experiences around it. Written from a personal perspective, it’s a place for honest reviews, interesting food stories and recommendations for fellow food lovers who enjoy exploring one bite at a time.

The Cacao Barita ( Mackenzie Rivers ) 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 Camont Journals with Kate Hill ( 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 Cookbook Kitchen ( Mark Thomas ) Cuisine - Baking and Desserts

• LGBTQ+

• Cookbooks, Food, and Community

• The adventures of a thirty-something finding his way around the kitchen. Better with pictures than words!

The Cooking Solution ( Brian Pelletier ) Cuisine - No limits

• Life gets better when you cook, and I’m here to help you learn how to cook and how to cook better. You’ll be healthier, happier, more social, and just generally will enjoy life more.

• Website - The Cooking Solution

The Cozy Vegetarean ( Mary Armour ) 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 ( David Leite ) 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 Delicious Bits Dispatch ( Elizabeth Pizzinato ) Cuisine - Baking and Desserts, Canadian, Food Travel, French, Italian, Reviews, Seasonal Cooking.

• 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 Delicious Bits Dispatch 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.

The Dinner Plan ( Maggie Hoffman ) 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 Faq’s ( Stephanie Moon )

• For the past 15 years, I’ve worked in traditional publishing and seen so much.

• From books that got onto the New York Times Bestseller List to ones that won Caldecott Honors to ones that just took off and ones that sold less than we had all hoped.

The Flavour Narratives ( Rachel Poyser ) 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 ( Sarah McDermott Brown ) 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 Food Romantic ( The Food Romantic )

• I’m Ollie, I’m from Surrey, in the UK, and I was born in 1999. I set up the Food Romantic after leaving my job in Product. I took a 5 week trip, eating and drinking my way through parts of France, Italy, Spain & Portugal. I read Kitchen Confidential. It’s not as profound as I’d like it to be.

• I started writing because, while away, I noticed more while eating than I ever did sightseeing. Small conversations, big flavours, smiling people. I noticed my anxieties shift, my tensions loosen. I talked more. I listened more.

The Gluten Free Inside Scoop ( Daniela Weiner ) 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 ( Sally Dane ) 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 ( The History of Fresh Produce ) 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 ( Tasha Goddard ) Cuisine - Plant Based

• A beautifully illustrated journey in plant-based cooking

The Kitchen Confessional ( The Kitchen Confessional ) Cuisine - Vegan

• I write about working in food journalism, with some behind-the-scenes looks at the world of recipe testing and development. Focused on providing supportive advice to anyone who is currently working as a food writer or hoping to break in!

• When I share recipes, they are vegan, as I have been a vegan chef for decades and have worked as a tester and developer on three plantbased cookbooks.

The Man Who Ate Sacramento ( Sean Timberlake )

• I’m the food & dining reporter for The Sacramento Bee. I’ve been a food writer and blogger since 2006, and the founder of onetime popular food preservation site Punk Domestics.

The Mise ( Mia Groves )

• A newsletter about restaurants, social strategy, food media, and internet culture.

The Naked Pear ( Idris Craft ) 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 ( lisa ) 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 Recipe Graveyard ( Hannah | A Feral Housewife ) 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 ( Charlie Brown ) 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 ( Meghan Yager ) 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 ( Mia Wiston & charlotte ) 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 ( Maaike Siegel ) Cuisine - Vegetarian

• On becoming a chef - The Aspiring Chef’s Notebook

The Vegan Atlas ( Nava Atlas ) 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 Wanderlust Chef ( Mei Parker ) Cuisine - Food culture and culinary storytelling

Welcome! I’m Mei. After twenty years in private kitchens and boutique catering, I traded my chef’s knife for a pen.

Today, I live at the intersection of food culture and culinary storytelling. Whether you are a curious reader hungry for the history behind a dish or a food entrepreneur looking to articulate your brand’s soul, you’ve found the right table.

The World From a Chef’s Perspective ( BrianAlfred1983 ) 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 ( Jack Hughes ) 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 ( Peter Barrett ) 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.

Three Little Halves ( QueenSashy ) Cuisine - Seasonal, Balkan, Mediterranean

• Three Little Halves is a food journal of seasonal cooking — recipes and stories that travel between New York’s greenmarkets and the Belgrade of my childhood, with detours through the Mediterranean and Spice Road. Expect slow-baked vegetables, unreasonable devotion to figs, dark moody photographs, and the occasional family ghost at the table.

• I’ve been writing and photographing food since 2013; my work has earned a James Beard and Saveur nominations and IACP Award. Come hungry, stay for the stories.

Tides and Tacos ( Lauren J. Mapp )

• 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 ( Emma Frisch )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 Jolene Handy

Cuisine - American and European

• Bringing food of the past to life.

• A featured substack publication.

Tomato House by Taylor Schrang Ready

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 Ranji Thangiah

• 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 Lisa Golden Schroeder

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 Michael de Maar

Cuisine

• TV and Radio Cooking Shows before and after Julia Child

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{Unprocessed} by Emily Godward

• 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.

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Vanilla Black by Andrew Dargue and Donna Conroy Vanilla Black

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 Jack McNulty

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 Ange Yang

• 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.

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Weekly A - Z ( Courtney Brandt ) Cuisine - Food Industry. Food Travel. Middle Eastern. Reviews.

• Short reviews, interesting links, and other musings every Saturday morning. Paid subscribers will receive brutally honest food and travel reviews every Tuesday.

Weeknights in Italy by Lolly Martyn ( Lolly Martyn ) 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!

Well Seasoned ( Lauren Kretzer ) Cuisine - Plant Based/Mediterranean

• I write about wholesome plant based cooking/recipes, seasonal living, holistic health and nutrition - I want to emphasize the joy in a simple life rooted in nature and intuitive wellness.

Wendy’s Kitchen and More ( Wendy Henry )

• 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 Are We Having ( Hillary Dixler Canavan ) Cuisine - American

• A newsletter about feeding your family with expert tips, tricks, and original recipes.

• Author, Eater: 100 Essential Restaurant Recipes (Abrams, September 2023)

What Shall We Eat ( Selina Periampillai ) Cuisine - Mauritius

• Selina Periampillai is a chef, food writer and cookbook author with a passion for sharing vibrant, accessible recipes inspired by her Mauritian heritage. Her work has appeared in publications including BBC Good Food, Waitrose Food, Olive Magazine, British Airways High Life and Condé Nast Traveller.

• She is the author of The Island Kitchen (Bloomsbury) and writes about food, travel and family life from her home in Mauritius.

What to Drink ( Maggie Hoffman )

• 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 ( Brogan ) 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.

Where in the World is Anna Ansari ( Anna Ansari ) Cuisine – Food History, Food Travel, Asia, Middle Eastern

• Where in the World is Anna Ansari?! explores food through history, migration and culture. Each month I take a deep dive into a new country, alongside a recipe and a third delightfully eclectic dispatch. Expect deeply researched (and occasionally very personal) essays, recipes and stories from around the world.

• I’m an Azeri-Iranian-American-Canadian (I know, right?!) food writer based in London and the author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing. I write about the people, histories and dishes that connect Asia, the Middle East and beyond, and, in June 2026, I was named Food Writer of the Year by The Guild of Food Writers.

Wild Lion*esses Pride by Wild Lion*esses Pride from Jay

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 Andrew Janjigian

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.)

Writing from the Table by Jennifer Ann Blair

Cuisine - California & Midwest & Family Recipes

• California & Midwest family recipes—perfected, paired, and woven into stories of tradition, place, and experience.

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Yarden Diario de cocina by Katerin Yarden

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 Melissa Norman

Cuisine - Allergy Friendly Foods - Gluten Free. Dairy Free, Soy Free. British. Vegan Vegetarian

• This is for those who have food intolerances and dietary preferences (veggie, vegan, plant-based) and the loved ones who cook for them. Whether that’s every day or special occasions. Helping them to make one easy and delicious
  
  meal that everyone can eat, enjoy and share together. I’m veggie, gluten and dairy free, cooking for loved ones who are meat eaters, vegans and even the veggie reluctants.

• It’s where my approach to easier, more inclusive cooking was born. You’ll find plant-forward recipes that are gluten, egg and dairy free by default but also have options for those who have different needs. And they are properly good. Sometimes healthy, occasionally naughty, but always full of flavour.

• And no one ‘misses out’ here. It’s the kind of food you’d put in front of people and watch them go back for seconds.

Yum, Coconut Milk by nylah

Cuisine - International

• I create recipes and write about living through the end of the world.