Pit Physics publishes long, structured field guides that explain barbecue through physics, chemistry and controlled experiments, covering topics such as brining, pork ribs and blind taste-test design. Each piece opens with a short answer, cites sources, includes equations and FAQs, and puts the practical recipe or formula at the end.

A vegetable-focused newsletter by cookbook author Hetty Lui McKinnon that mixes recipes and ingredient spotlights with personal essays about food, shopping and her career. Issues cover specific vegetables such as cabbage, broccoli and spaghetti squash alongside memoir and reflections on home cooking.

A weekly newsletter from the Ottolenghi team with recipes, personal essays and behind-the-scenes stories, often built around a seasonal theme or a single ingredient. Readers get menus and dishes for entertaining plus anecdotes about food, TV and reader kitchen confessions.

Each issue takes a popular food or wellness claim, traces its history, and checks it against the actual studies, noting where the evidence stops. Issues also include practical elements such as a congee recipe and kitchen advice.