Wordloaf | Andrew Janjigian

Recommended by Andrew Janjigian

At Heart Panadería

By Teresa Finney

A cottage bakery newsletter, with recipes. Published every other Friday.

Flour Power: by Felicity Spector

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

Waxing and Weaving

By Molly Reeder

A monthly newsletter weaving stories around my past paintings + current creative musings and inspirations.

The Party Cut

By Dennis Lee

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

The World According to Tausch

By Julia Tausch

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

Family Friend by Lukas Volger

Stopping by with a new recipe every week — vegetable forward, weeknight friendly, and usually nutritious.

Serious Sandwiches

A newsletter about stuff between bread

Baker's Notes

By Jennifer Latham

Pages from my notebook. Sourdough bread, seasonal pastries.

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

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.

Buona Domenica

By Domenica Marchetti

A lifetime of Italian cooking. Recipes and inspiration delivered every Sunday.

soft leaves

By Kate Ray

I’m a plant-based chef and I use this newsletter to write about food and health — where health encompasses nutrition, mental balance, and the resilience of our communities. I send out weekly personal essays as well as recipes for paid subscribers.

The Curiosity Cabinet

By Jeffrey Rubel (The Curiosity Cabinet)

Objects have anecdotes within them and histories behind them. Here, we uncover those tales.

New Worlder

By Nicholas Gill

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

Weekly Special

By Andrea Gyorody

Bite-sized dispatches from the intersection of art and food

Food in art, art in food, from art historian and curator Andrea Gyorody.

- Andrew Janjigian

Sheena's Cocina

Breaducation for all.

The Jewish Table

By Leah Koenig (The Jewish Table)

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

COOK WITH LERATO

By Cook with Lerato

Sunshine on your plate with a good dose of African Magic. Travel with me for treasured recipes & stories from Africa and beyond.

Letters from Tuscany

By Giulia Scarpaleggia

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

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

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

Tales From Topographic Kitchens

By Nic Miller

A place to celebrate food writing and cookbooks. Winner of the Guild of Food Writers Award for best online food writing 2020. Written by Fortnum & Mason's Cookery Writer of the Year 2022.

Nicola is of my favorite writers on cookbooks and the history of food, and her newsletter is one I always make time for.

- Andrew Janjigian

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

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.

Vittles

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

Stained Page News

Cookbook fans, you have come to the right place.

SPN is THE place to stay atop all the news in the world of cookbooks.

- Andrew Janjigian

Drawing Links

By Edith Zimmerman

Slice-of-life comics 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

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.

Smart Mouth

By Katherine Spiers

Food history and culture, from writers around the world.

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

- Andrew Janjigian

From the Desk of Alicia Kennedy

Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Friday's From the Kitchen dispatch for paid subscribers includes recipes and recommendations. 📍 San Juan, Puerto Rico