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.

MYCOVITA is a Turkish-language newsletter covering functional, gourmet and edible mushrooms through species guides, scientific research, cultivation know-how and vetted sources. The sampled issues focus on non-Saccharomyces yeasts used in winemaking and brewing, with cited studies on their biocontrol, acidity and aroma effects.

A personal newsletter by an agronomist turned peanut exporter that explores science and agriculture, such as the biology of daily routines and the genetics of high-oleic peanuts. Each issue pairs a concrete scientific mechanism with a practical or industry perspective.

Evidence-focused deep dives into food ingredients, additives and supplements, with the sample centred on C15:0 (pentadecanoic acid) and the Fatty15 supplement. Issues cite specific studies and figures, and flag conflicts of interest and marketing claims that outrun the science.