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.
Website: https://www.pit-physics.com/
Restaurant critic Ryan Sutton shares his picks and opinions on New York City dining, from new openings and barbecue to steakhouses and pricing. Readers get reviews, personal recommendations and commentary on the city's food scene and related art exhibitions.
A chef-written newsletter with recipes and techniques for grilling, smoking and sous-vide cooking that aim to reduce carcinogen exposure. It also summarises research on how cooking methods relate to cancer risk and survival.
Veganosity shares vegan comfort food and classic dish recipes such as barbecue ribs, sauces and baked fries. Each issue is a short recipe teaser that links back to the full post on the site.
An outdoor cooking newsletter with practical guides and recipes on barbecue, smoking and sous vide. Readers get how-to advice on equipment care, rubs and choosing smoking woods.
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