A hobbyist-style newsletter about hotpot and Chinese table condiments, covering sauce picks, small hotpot base blocks and home hotpot safety such as carbon monoxide risks. Readers get practical product recommendations, cooking tips and Chinese-language search terms for ordering online.
Website: https://www.hotpotambassador.com/
Veteran restaurant critic Robert Sietsema writes about New York City dining, focusing on inexpensive eats, neighborhood food crawls, and restaurant openings. Readers get specific dish and venue recommendations along with historical and cultural context.
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.
A Paris-based pastry chef and cookbook author shares recipes, market visits, travel snapshots and personal stories from life in France and beyond. Readers get approachable French and international cooking, local food tips and occasional guest posts.
One short email a week with hand-picked newsletters from the index. Free, no spam, unsubscribe anytime.
