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.

Chris Kimball's Substack offers short, personal home cooking pieces covering recipes, technique tips and adaptations of dishes from around the world. Readers get practical kitchen advice with a conversational voice and clear reasons behind the changes he makes.

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.