Veteran critic Robert Sietsema writes about New York City restaurants, focusing on inexpensive eats, neighborhood food walks, and dish histories. Readers get specific recommendations, dish descriptions, and cultural context drawn from decades of reporting.

A twice-weekly newsletter on bread and baking by author Andrew Janjigian, mixing feature stories, book conversations and a Friday roundup of bread-related links. Readers get culinary history, baker's insight and updates on his book Breaducation.

Works in Progress is a magazine-style newsletter publishing long-form essays on new and underrated ideas for improving the world. Recent issues cover topics ranging from food and agriculture in Brazil to materials science and the economics of Chinese city governance.

Vittles publishes food and culture writing from the UK and India, mixing long-form essays, panel discussions, criticism and commentary on the food industry. Readers get original reporting and opinion on topics such as farm labour, AI in food media and pub culture, plus calls for pitches and magazine news.