Modern Chinese Cook is a newsletter about what I, a Chinese home cook (author of My Shanghai), make in my Chinese American kitchen in Boston: respecting and learning from tradition, but not bound within the strict confines of it.
Easy-but-elevated recipes from an award-winning British food writer and working mum living by the sea. Plus curated recommendations and writing on travel, eating out, interiors, coastal life and all things that bring the magic.
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.
A Cooking Course in Food Science to Make More Flavorful and Easier Meals in Your Kitchen Written by a 2X James Beard, Finalist and 3X IACP, Multi-Award Winning, Best-Selling Cookbook Author and Photographer, Chef, and Molecular Biologist Nik Sharma.
Salt + Spine is the leading podcast on stories behind cookbooks, featuring in-depth interviews with cookbook authors. Plus find featured recipes from favorite cookbooks, join our Cookbook Club, and more!
A newsletter devoted to the family meal, however you define "family" and however you define “meal.” Written by the NY Times bestselling author of the Dinner: A Love Story book series including, most recently "The Weekday Vegetarians."
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.