Substack for Food Writers
The home for great food writing.
'Food and drink writers come to Substack to do their best work and to earn a living through a direct relationship with their readers.'
“Nothing I have ever done in media prior to simply publishing myself has had as big an impact on my profile and my bank account.”
– Alicia Kennedy, Desk of Alicia Kennedy
Food publishing made simple.
Share essays, recipes, restaurant reviews, and photographs with our easy-to-use tools. Include audio memos or a podcast alongside your writing. Zero tech knowledge required.
A direct relationship with readers.
Algorithms shouldn’t decide who sees your work. On Substack, writers control the relationship with their readers. Comments and community threads encourage a sense of community amongst supporters.
A better model than advertising.
No one likes seeing advertisements. Ditch ads in favor of subscriptions. A few hundred paid subscribers can support a livelihood. A few thousand makes it lucrative.
“Substack allowed me to continue being a writer. It gave me back my career, and I got to be the writer that I wanted to be.”
– Emily Nunn, The Department of Salad
Food & Drink writing is thriving on Substack.
Whether you’re writing about rare Cuban cocktails or the science behind bread making, Substack is the place to build a successful subscription publication.
Vittles
When journalist Jonathan Nunn was furloughed from his job, he launched Vittles from his home in London. The fast-growing food newsletter is written by paid contributors, and addresses class commentary and cultural criticism.](https://vittles.substack.com/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
What to Cook When You Don’t Feel Like Cooking
In early December 2020, Caroline Chambers took a rejected cookbook proposal and turned it into a paid newsletter. Today she has more than 3,000 paying subscribers.](https://whattocook.substack.com/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
The The Bittman Project
Food journalist Mark Bittman was a New York Times columnist for two decades and is on the faculty of Columbia University. The Bittman Project includes “reported pieces, profiles, interviews, and rants about what’s broken in the food world.”](https://www.bittmanproject.com/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
Your Favorite Prof
Dr. Marcia Chatelain, the Pulitzer Prize-winning author behind Franchise: The Golden Arches in Black America, started a Substack to continue the conversation about fast food history.](https://yourfavoriteprof.substack.com/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
Not Drinking Poison
British-American wine writer Aaron Ayscough publishes natural wines reviews, as well as feature stories, vigneron interviews, and contributions from his friends throughout the natural wine community.](https://notdrinkingpoison.substack.com/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
Wordloaf
Editor, bread baking instructor, and organic chemist Andrew Janjigian writes a weekly newsletter with bread recipes, tips and more for hundreds of paying subscribers.](https://wordloaf.substack.com/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
“I get to go way, way more granular and esoteric—I don’t think most mainstream publications care about cover reveals or [cook]book deals...but I get to include whatever I want in the newsletter.”
– Paula Forbes, Stained Page News
Build your food writing media business on Substack.
An interview with Paula Forbes of Stained Page News
Paula Forbes shares how she went from writing for Eater to launching a newsletter about a very focused topic: cookbooks](https://on.substack.com/p/substack-podcast-021-cookbooks-with/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
How a rejected cookbook proposal became a thriving reader-supported Substack
Caroline Chambers, who writes What to Cook When You Don’t Feel Like Cooking, shares insights on how she grew Substack to 3,000 paying subscribers](https://on.substack.com/p/grow-series-1/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
How Abigail Koffler grew her email list from scratch
Abigail Koffler, who writes This Needs Hot Sauce, discusses how she connects with her readers, and how that community-building has contributed to her growth.](https://on.substack.com/p/how-abigail-koffler-grew-her-email/?utm_source=substack&utm_medium=web&utm_campaign=cohort_pages&utm_content=food_writers)
Move to Substack today.
Switching to Substack takes less than 5 minutes.