Substacks recommended by Andrew Janjigian

Recommended by Andrew Janjigian

Avid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.

storytelling in the kitchen: reading and wandering to meet new friends, cooking to feast with pals. curious essays are dispatched every other Thursday & Peels, a writer's almanac, come out on the first Monday of each month

SOURCED: Newsletter

By SOURCED Newsletter

The latest from SOURCED research plus editorial insights

Interviews and essays from scholar-chefs Chloe-Rose Crabtree & Anna Sulan Masing on how our relationship to food and beverage ingredients can evolve to produce a better world.

- Andrew Janjigian

Mess Hall

By Marian Bull

A newsletter from Marian Bull about home cooking: why we do it, how to do it better, and how it interacts with the lives we live. Recipes, cookbook reviews, and recommendations to help make you a happier cook.

Flour Power: by Felicity Spector

Telling stories of food and resistance in wartime Ukraine - and other scenes from an accidental baking life.

My Cup of Tea

By Eli

You'll find here food writing and essays, easy seasonal recipies, photography tips, travel guides and reflections. Come join me!

Pizza Every Friday

By Ali Stafford

A Friday newsletter for pizza enthusiasts.

New Worlder

By Nicholas Gill

The culinary & travel journal of James Beard nominated writer Nicholas Gill. An exploration of cuisine and biodiversity in the Americas & beyond.

Kitchen Projects

By Nicola Lamb

Taking the Recipe Development process from behind the scenes directly to you. Part toolkit, part love letter to food, this is a deep dive into dessert and pastries.

Recipes and techniques from London-based pastry chef Nicola Lamb. I am in awe of her ability to do such thorough deep-dives into complex subjects week-in, week-out!

- Andrew Janjigian

dinner document by Rebecca May Johnson

Mini essays, diary entries, recipes and eating notes from author of Small Fires, An Epic in the Kitchen.

Essays on meals and recipes, from one of my favorite writers on meals and recipes.

- Andrew Janjigian

Camilla Wynne Missive

Occasional news & recipes from cookbook author Camilla Wynne

COOK WITH LERATO

By Cook with Lerato

Cook & travel with me for sunshine on your plate with a good dose of African Magic. Subscribe for ravishing recipes & heartwarming stories from Africa & beyond by Award winning author & broadcaster, Lerato Umah-Shaylor.

Waxing and Weaving

By Molly Reeder

A monthly newsletter weaving stories around painting + current creative musings, and magical inspirations.

Local Bread Baker’s Newsletter

By Olga Koutseridi

A 🇬🇷🇺🇦 writer, baker, and recipe developer sharing their life and thoughts through personal narratives and recipes.

Chinese Cooking Demystified Substack

Recipes and other stuff maybe.

Pizza Tourist

By Ines Glaser

Pizza Tourist is monthly newsletter. Think espresso & cold pizza for breakfast, interviews with fantastic humans, Cantabrian anchovies with French butter, guest-chef nights at natural wine bars, Tokyo vintage shopping, recipes inspired by our travels.

Pass the Fish Sauce

By Andrea Nguyen

Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.

Real Simple Food

By Sophia Real

A newsletter for anyone who wants to make the most of the flavour bombs in their modern pantries with one of a kind recipes (e.g. Strawberry and Sumac Tiramisu-ish or Prune and Chinese 5 Spice Powder Sticky Toffee Pudding with Miso Butterscotch).

pasta social club

By Meryl

A community celebrating all things pasta-making and -eating, with recipes. Make ravioli, make friends!

Pale Blue Tart

By Caroline

Recipes, tips, and stories about climate-friendly dessert. Because saving the world is a piece of cake.

onehollowleg

By Rhianna

I long for one hollow leg to eat more, but I also want extra room for all my overthinking. Check this space for musings about my past and present experiences. Writing is cheaper than therapy.

RAY BAKE

By Kate Ray

Baking with radical imagination. Essays, interviews and recipes using regenerative ingredients in the Hudson Valley.

Things On Bread

By Peter Barrett

A culinary journal by Peter Barrett, food writer, focused on imaginative approaches to maximizing flavor.

Journeys Beyond Borders with Caroline Eden

Each newsletter is a dispatch from a single location—it could be a city or a hotel, a valley or a café—somewhere between Eastern Europe and Central Asia. Every issue will include reading recommendations, a unique recipe and underreported tales.

The Jewish Table

By Leah Koenig (The Jewish Table)

recipes + stories from the world of jewish food, by leah koenig

BOSS BARISTA

By B O S S B A R I S T A

A newsletter and podcast about a thing you drink everyday. Interviews and articles about big ideas in coffee, the service industry, and collective action.

Formal Assignment

By Brian Levy

Stories and recipes without regard for trends or search engine optimization. (How on Earth did you find me? I'm glad you did.) By the author of Good & Sweet.

Dianne Jacob's Newsletter

A newsletter for food writers. Come on in!

The Curiosity Cabinet

By Jeffrey Rubel

The history of our everyday life.

Anne Byrn: Between the Layers

An honest weekly conversation about life, through the lens of baking and cooking, from the award-winning, best-selling cookbook author.

Time Travel Kitchen

By Jolene Handy

Food, History, Chicago, New York and Beyond.

Letters from Tuscany

By Giulia Scarpaleggia

Stories and recipes from my Tuscan kitchen | Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia.

A Sour Stories

By Ailine

Notes on sourdough and life.

Bayou Saint News

By Bronwen Wyatt

Recipes + Reflections from a New Orleans Baker

Buona Domenica

By Domenica Marchetti

A different look at Italian food and travel. Recipes and inspiration delivered every Sunday.

Dear Bread

By Amy Halloran

Letters about bread, flour and people.

Regular missives from The Flour Ambassador herself. Highly recommended for bakers and grainiacs alike.

- Andrew Janjigian

Family Friend by Lukas Volger

Stopping by with a new recipe every week, with a focus on weeknight friendly, high-protein vegetarian & vegan meals made from whole foods

Drawing Links

By Edith Zimmerman

Journal comics and sketchbook, by Edith Zimmerman.

Always wonderful/wonder-ful life-comics from Edith Zimmerman (and Wordloaf loaf logo-maker), about birds, babies, botany, and beyond.

- Andrew Janjigian

BreadCrumbs

By Graison Gill

I'm a James Beard finalist who believes that food allows us to answer questions and tell stories–about other people, about other places–that we are too afraid to ask or tell about ourselves. Here are the breadcrumbs of those stories.

Root: Historic Food for the Modern World

By Julia Skinner

Rediscovering the magic of everyday life through food, nature, and the creative process, plus recipes, writing tips, and stories By Dr. Julia Skinner.

Sheena's Cocina

Breaducation for all.

Vittles

Vittles is an online magazine based in the UK and India, publishing new food and culture writing.

The World According to Tausch

By Julia Tausch

Fiction and food writer Julia Tausch talks about writing, reading, and eating. Also vegan recipes!

The Party Cut

By Dennis Lee

Food recommendations around Chicago by your favorite food writer, Dennis Lee.

At Heart Panadería

By Teresa Finney

A cottage bakery newsletter with letters from bakery life, cookbook zines & the occasional recipe.

Serious Sandwiches

Even though serious sandwiches is no more, Pit magazine is still going strong. If you enjoy this sort of content, check us out pitmagazine.uk

Smart Mouth

By Katherine Spiers

Surprising Histories Behind the Foods We Love.

Food history and culture, from writers around the world. Companion to the ever-excellent podcast of the same name.

- Andrew Janjigian

Baker's Notes

By Jennifer Latham

Pages from my notebook. Sourdough bread, seasonal pastries.

The Sassafras Curio

By Martin Philip

Bespoke baking, craft stories

Bake Sense

By 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.