Baking and Desserts

Explore this index of Food Writers who include Baking and Desserts in their publications. Discover recipes such as Maple Pecan Blondies from lisa of ‘The Naturally Sweet Life. Or these ‘Salted Olive Crisps’ from Elizabeth Pizzinato of ‘Delicious Bits’.

And what about making some Coconut Almond Chocolate Chip Cookies by Kerry Faber of Dish Lister.

Or learn about Belgian baking from The Belgian Baker by Sarah Frison in this post ‘Wait, is that a Belgian Waffle?

Main List > A-E | F-J | K-O | P-S | T-Z

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Bake Experiments by Shell Plant

Cuisine - Baking and Desserts, British, French, Italian.

Bake Experiments is a chronicle of all my baking experiments. I test all the techniques to demystify the art of patisserie. Also includes seasonal recipes, recipe development deep dives, baking history and book reviews.
I'm a former journalist and trained pastry chef based near London.

Confessions of a Private Chef by Amanda Hedgecoke

Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Gluten Free, Seasonal Cooking

A private chef, who has cooked in so many kitchens across so many cities, with the hopes to help you learn how to make food that is nutritious, delicious and easy to make!
A place to stop worrying about being perfect in the kitchen and to start cooking with joy and ease, knowing that failures only build confidence.

Darn Good by devan grimsrud

Cuisine - American, Asian, Baking and Desserts, Seasonal Cooking

Darn Good is a newsletter for people who love to eat and can’t wait to cook.
I’m a professional writer and recipe developer with over 10 years of experience in the food media space.

Delicious Bits by Elizabeth Pizzinato

Cuisine - Baking and Desserts, Canadian, Food Travel, French, Italian, Reviews, Seasonal Cooking.

Delicious Bits is a weekly dispatch from an adventuresome globetrotter who likes to discover things, ponder things, cook things, eat things and write about it all. For those who see food as a gateway to meaning—an exploration of the senses, the seasons, and the stories that connect us—this is a place to savour life in all its impermanent, delicious beauty.
Delicious Bits was inspired by memories of my mother’s home cooking, the cookbooks I began collecting as a teenager (now over 500 and counting!), and the world travels I’ve been fortunate to experience as an adult. The more I explore, the more it’s clear that sharing meals brings us closer, creates genuine connections, and leaves behind memories that linger long after the table is cleared.
The recipes span a world of flavours and styles, but they all have one thing in common: a focus on seasonal ingredients. Many are inspired by gems pulled from cookbooks of every kind—classic, contemporary, unexpected, or long forgotten.

Delicious Tangents by Victoria Granof

Cuisine - Baking and Desserts. Food History. Food Industry. Food Travel

A weekly serving of saucy stories, food folly and a mouthful of recipes from OG Food Creative Victoria Granof.
I've written four cookbooks, the most recent being Sicily, My Sweet", 2024
Memoirs and Stories from a working Food Creative

Detour Ahead - Entertaining the RV Living by Holly Coppedge

Cuisine - American, Baking and Desserts, Chocolate, Food History, Food Industry, Food Travel, French, Italian, Seasonal Cooking, Slow Cooker/Air Fryer, Spanish

Hi, I'm Holly! Recipe creator making incredible meals in small spaces. I share RV-friendly recipes, small-space cooking hacks, and travel adventures. My tiny kitchen produces big flavors—from one-pot wonders to freshly baked bread! I believe amazing meals can happen anywhere, whether you're in a full kitchen or an RV with limited space. Join me for authentic cooking experiences, practical tips, and the occasional travel story as we continue our journey toward full-time RV living.

Dish Lister by Kerry Faber

Cuisine - American. Baking and Desserts. Food Travel. Reviews

Helpful and fun recommendations on all things food from a professionally trained home chef and passionate foodie.

Entertaining with Beth by Beth Le Manach

Cuisine - American, Baking and Desserts, French
Cookbooks by Beth - Entertaining 101: 101 Recipes Every Host Should Know How To Make
I believe entertaining doesn’t have to be a big “Ta Do!” We can feed those we love without losing our minds in the process! My motto is “Minimum effort, for maximum impact!”.
I will always show you the easiest path to success, (because I’ve made all the mistakes so you don’t have to!) I’ve been cooking and entertaining for the last 20 years, and sharing my recipes, tips and tricks for easy entertaining on my YouTube Channel for the last 12 years. I also have a blog where you can always find new recipes and print them out.
My debut cookbook was released in Summer 2025!

Flour and Coffee by Bernardette Hernández

Cuisine - Baking and Desserts, Bread and Sourdough Baking, Farm/Fork to Table, Food History, Food Travel, French, Italian, Spanish

Welcome to Flour & Coffee a newsletter that celebrates the rich stories behind life’s simplest, yet most extraordinary, pleasures. Each edition invites readers to explore the artistry of flour and its accompaniments as well as the craftsmanship of coffee, tracing their origins from farm to table.
As I delve into the traditions, history, and passion that make these everyday treasures exceptional, I hope you'll join me in discovering the beauty of quality ingredients and the stories that lie behind them.
I studied Hospitality Management and worked at Fairtrade and the International Federation of Organic Agriculture Movement closely with farmers sourcing ethical coffee beans, chocolate, and other food based products.
I lived in Europe for a decade and was very immersed in the European bread and coffee culture and speak 4 languages.

Happy Gut Co. by Suzanne Goldenberg-Shove

Cuisine - Allergy Friendly Foods, Baking and Desserts, Food History, Gluten Free, Jewish, Middle Eastern, Vegan, Vegetarian

Discovering lost stories through food and exploring if our microbiome is responsible for the food that excites us. Peppered with some deliciously healthy plant recipes designed for a happy gut and mind.

How Food Works by Fiona Cooking With Friends

Cuisine - Baking and Desserts, Food History, Seasonal Cooking

BIPOC
I love food and I love science, and I love deep-diving into all the nooks and crannies of where the two worlds collide. I always wanted to go to culinary school, but with the average cost being way beyond my reach, I decided to bring culinary school to me.
After experimenting, reading and researching, I realised just how convoluted and contradicting the cooking world can be, and it made me think - imagine if someone distilled this all down to the bare bones, the facts and foundations?
Cooking With Friends produces 2 weekly newsletters, HOW FOOD WORKS and TEST KITCHEN, the first delving into all things food science and the second into science-backed pairings, experimental recipes, succinct 101 'cheat sheets' to help you master your kitchen in a fun and exciting way.

Kulinary Adventures of Kath by Kath

Cuisine - Baking and Desserts

A weekly newsletter for food lovers everywhere who enjoy the sweeter side of life, with a paid subscription option featuring exclusive additional recipes, food writing and cookbook reviews twice a month.
We'll chat about cake, cookbooks, recipes, baking tips, food photography and lots more.

Let's Get Lost by Rebecca Blackwell

Read more about Rebecca in this post Other People’s Kitchens Q&A with Rebecca Blackwell..

Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Seasonal Cooking.

Hello! I’m a recipe developer, writer, and food photographer but mostly I am a home cook and baker who writes for other home cooks and bakers.
My husband and I are nomads who live full time in an RV, so I also write about life on the road and many of my recipes are inspired by the places we visit.
I also publish recipes on two recipe websites: alittleandalot.com and ofbatteranddough.com

My Half Apulian Table by Giovanna S.

Cuisine - Baking and Desserts, Bread and Sourdough, Italian.

My half Apulian table is a journey through food stories that hold memory, identity, and place. It includes personal essays, cultural insights, and recipes from a life between Puglia and California.
Recipes - My recipes are inspired by my Apulian roots and my edible garden (in California). They feature Apulian flavors, sweet and savory bakes, homemade pasta, and dishes made with seasonal ingredients.
Notes - My Kitchen Notes contain short stories about food, insights on my recipes and videos of the process. In my Garden Notes, I share what I grow, how I use those ingredients in the kitchen, and occasional insights or stories.
Personal essays - I also write short stories that capture emotions and memories tied to food. They explore how ingredients, dishes, and flavors carry memory, express identity, and evoke a sense of place. Some stories are joyful, some bittersweet, and some simply hold and preserve ordinary moments.

Pastry School 101 by Anna Ramiz

Cuisine - Baking & Desserts, Bread

Welcome to Pastry School 101, from the pastry chef and writer behind the blog Gathered At My Table.
This newsletter is a community of creative bakers with unique and original recipes, ingredient spotlights, baking technique deep dives and so much more, all aimed at helping you learn fundamental baking skills so you can be a better, more empowered home baker.

Planted In Vermont by Deborah Hanst

Cuisine - American, Asian, Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Industry, Food Politics, Homesteading or Self-Sufficient Living, Reviews, Seasonal Cooking, Vegan
Website - Planted in Vermont
Planted in Vermont is a collection of vegan recipes I've developed and many classic dishes I've "veganized."
You'll also find thoughts and ideas on the food industry, growing your own food, life in Vermont, as well as links to food-related books and podcasts and (bonus!) music to dance to in your kitchen!
Cook book - ‘A Cartful of Compassion’: A Food Shopping Guide for New Vegans & the Vegan Curious with recipes.

Recipe Crumbs by Jacqueline Bellefontaine

Cuisine - Baking and Desserts, British, Seasonal Cooking

I’m Jacqui. I am the writer behind two Recipe Blog websites: Recipes Made Easy for easy everyday recipes and Only Crumbs Remain for lots of baking fun and all things sweet.
I’m the daughter of an award-winning master baker and a cookery writer with over 30 years of experience in publishing. A qualified home economist, cookbook author and food stylist.
I like simple cooking using the best fresh, seasonal produce and letting the quality of the ingredients speak for themselves. I am also a passionate baker and love making preserves. On Recipe Crumbs I share links to my seasonal recipes and to all my new recipe posts published on the blogs, hints and tips and foodie news when relevant. You all also find some recipes that are only on Substack.
Cookbooks written by Jacqueline.
- What's Cooking Chocolate - Dempsey Parr
- What's Cooking Barbecues and Salads - Dempsey Parr
- Complete Cookery Diabetic D&S Books
- Complete Cookery Bread Machine D&S Books
- Cookies Galore - Octopus Books
- Dad's Easy Cook Book – Igloo books
- Schools Out Kids Cookbook – Igloo Books
- Juices and Smoothies – Igloo Books
- 100 Jacket Potato Fillings – Colour Library Books
- Microwave Herbs and Spices - Colour Library Books
- Homemade Cookies - MQP
- 50 Bacon recipes – Sainsburys
- Cooking for Toddlers - Sainsburys

Roux and Choux Entertaining by Jenn Sharp

Cuisine - Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Travel, French, Seasonal Cooking

A sanctuary for the lost art of connection, conversation, friendship and food. Entertaining as an essential to feed our souls and our palates. A space dedicated to helping us navigate the isolation of the present world by creating a space to engage, learn and relax and languish in the art of cuisine and culture. For us that’s the laissez faire approach to New Orleans cuisine and cocktails.
Basically,… yes to both.
30 years of party planning, cake art and cooking to make lives better.

Stephanie’s Dish Newsletter by Stephanie Hansen

Read more about Stephanie in this post Other People’s Kitchens Q&A with Stephanie Hansen

Cuisine - American, Baking and Desserts, Food Travel, Reviews, Seasonal Cooking

Recipes and food musings from the Midwest.

Tabled by Julia Watson

Read More about Julia in this post Other People’s Kitchens Q&A with Julia Watson.

Cuisine - Baking and Desserts, British, Chocolate, Eastern European, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, French, Gluten Free, Italian, Middle Eastern, Seasonal Cooking, Spanish, Vegetarian

Tabled might change how you eat - for the better. It reveals what Big Food Biz would prefer you not to know - about how it works our appetites for its profit and often our poorer health. It also gives you the history of an ingredient from a related recipe, along with stories from food adventures across the world. We can take food too seriously - and not seriously enough.
I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.

Taisty Bytes by Mark Thomas

Cuisine - Baking and Desserts

LGBTQ+
The adventures of a thirty-something finding his way around the kitchen. Better with pictures than words!

Taste This by Justin Burke

Cuisine - American, Baking and Desserts, Food History

LGBTQ+
This newsletter is my shared kitchen, a space for us to bake, cook, and share together. I'll bring you tips I've learned personally and professionally as a pastry chef, stripping away the technical jargon to make everything approachable for your home kitchen. But it won't just be me—you'll also hear from my dear friends, my queer chosen family, as they share their food and stories.
And it's not just about the food. A queer kitchen is about the environment. So, expect music, lifestyle tidbits, and a little fun because this isn't just about what's on the plate—it's about the who and the what around the table.
My cookbook, ‘Potluck Desserts’: Joyful Recipes to Share with Pride comes out June 3, 2025

Ten Thousand Bakes by Nicole Aufderhar

Cuisine - Baking and Desserts, Bread and Sourdough Baking, Seasonal Cooking

Disabled/Chronic Illness
Finalist on The Great American Baking Show
Recipes and baking adventures from life in the Chippewa National Forest

The Belgian Baker by Sarah Frison

Cuisine - Baking and Desserts. Bread and Sourdough. Chocolate.

Belgian pastry chef and chocolatier writing recipes and cookbooks. Sharing recipes for making authentic patisserie at home.

The Cookbook Chronicles by Joy Marr

Cuisine - Baking and Desserts, Farm/Fork to Table, Seasonal Cooking
20+ career catering company from "eating under the giant Oak" to lavish dinners for the Governor, freelance writer, regional newspaper monthly culinary column, cooking teacher, outdoor lover (including outdoor cooking methods!), all around lover of food and food related stories, and storytellers.

The Goo-Free Lifestyle by Sally Dane

Cuisine - Allergy Friendly Foods. American. Asian. Baking and Desserts. Bread and Sourdough. Eastern European. Food Industry. Indian. Italian. Middle Eastern. Reviews. South American/Latin American. Spanish.

In The Goo-Free Lifestyle, I write about everything related to being healthier through better food choices, and how to remove the ‘Goo’ (toxic food ingredients) from your lifestyle.
Discover how ultra-processed packaged foods are killing us, including which chemical ingredients are the biggest culprits (and why), and how to eat better for physical and mental health.
I offer recipes, healthy alternatives, and educational content about the toxins in our food supply. And, tips for stocking your pantry, fridge, and freezer with better choices.
(I use the term Goo generally to include anything that is yucky or bad for you.)
Find ‘The Goo Index’ on my substack with a growing list of toxic, inflammatory, carcinogenic, sickening, ultra-processed, and otherwise bad ingredients found in food products sold at your grocery store.

The Italian Table by Giusy Aiello

Cuisine - Baking and Desserts, Italian, Seasonal Cooking
Ciao, I’m Giusy. I grew up in Sorrento, where life was marked by the smell of slow-cooked tomato sauce, homemade pastries, and long Sunday lunches. Now I live in London, but I carry those memories with me every day.
The Italian Table is where I share the recipes and little stories that keep me close to home — a space for warmth, simplicity, and the joy of gathering around good food.

The Naturally Sweet Life by Lisa Fuhrmann

Cuisine - Baking and Desserts. Bread and Sourdough. Homesteading and Self-Sufficient Living.

Hello! My name is Lisa and I am the baker behind the naturally sweet life substack and the naturally sweet and sourdough food blog. I create recipes that use natural sweeteners, sourdough discard, or both to produce delicious and wholesome baked goods that you and your family can enjoy.

The Secret Ingredient by Harrison Chapin

Cuisine - Baking and Desserts, Bread and Sourdough Baking, Food History, Food Politics, Italian, Reviews, Seasonal Cooking

Ex fine dining industry line cook.
Adapting hit restaurant recipes for easy home cooking.

The Sweethearts by Mia Wiston and charlotte

Cuisine - Baking and Desserts. Bread and Sourdough.

The Sweethearts celebrates all things related to baking, pastry and confection in NYC, and the talented people behind them.

The Walking Palm Tree by Sanaa Boutayeb

Cuisine - American,Asian, Baking and Desserts, Food History, Food Politics, Indian, Jewish, Middle Eastern, Seasonal Cooking, South American/Latin American

The Walking Palm Tree is about how cooking has been my way to connect, to remember, and to bring together worlds that are sometimes very far apart. From Morocco to Mexico, Serbia to the Caribbean, I tend to stir a bit of history and heritage into every pot.
Author of the upcoming book: The Walking Palm - A Culinary Journey of a Nomad.

Yarden Diario de cocina by Katerin Yarden

Cuisine - American, Baking and Desserts, Chocolate, Farm/Fork to Table, Food History, Reviews, Seasonal Cooking, Slow Cooker/Air Fryer, South American/Latin American, Spanish

Soy Katerin Peñaloza. Cocinera, pastelera y artista de fibra apasionada.
Vivo en una pequeña casa enfrente de un lindo bosque, en medio de la ciudad. Aquí es donde trabajo y paso la mayor parte del tiempo.
A mi cocina le encanta la variedad, los colores, es un campo de experimentación intuitiva. Me inspira el campo, las flores, las frutas y los productos de temporada para hornear.
Aprendí a cocinar leyendo viejos libros de cocina, pero detesto seguir recetas, así que hace muchos años decidí empezar a crear las mías. Disfruto transformar ingredientes en mágicos platillos para compartir y reconectar.
Escribo recetas, historias en mi cocina, recomendaciones culinarias y mi afición por la jardinería.