Promoting the work of Guild members who write Substacks and creating a space for Guild members to connect and share work, questions, tips and advice about food writing here on Substack.
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.
A newsletter filled with plenty of cake and all things sweet. Approachable, flavour focused recipes and bakery recommendations from a cookbook writer and food stylist.
a newsletter on third-culture asian home cooking. subscribe now for recipes, conversations with amazing names in food, and plenty of delicious food illustrations—all delivered to your inbox weekly!
A newsletter about how to thrive in a world that feels like it’s imploding. Join award-winning author Yasmin Khan for uplifting conversations on creativity, food, well-being and social change.
How to Cook a Book offers riches from my writing retreats and author chats, PLUS an online retreat. Extra Bites gives listeners to Cooking the Books podcast.. extra bites of my guests. And there's extracts from my book, Taste and the TV Chef
Food - from garden to table - and everything connected, by James Beard shortlisted and multi award-winning author and photographer Mark Diacono, of Otter Farm, once of River Cottage.
a twice weekly newsletter to help you feel calm + empowered in your kitchen from a bestselling cookbook author 🧡 // tuesdays are lunch recipes! thursdays are a free-for-all!
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.
Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.