Dianne Jacob's Newsletter
Subscribe
Sign in
Home
Notes
Chat
Instagram
Archive
About
Join Me in Magical Morocco for a Culinary Writing Adventure in May
Settle into a relaxed seaside town to write, explore local markets, cook, taste, and relax.
Dec 18, 2025
32
17
5
Welcome!
Trends, best practices, advice and more about food writing.
Aug 5, 2021
11
Don't Fall for AI Scammers Targeting Us
People (or machines) are getting better at writing emails aimed at writers, and then they con us.
Jan 15
20
20
1
Most Popular
View all
Caroline Chambers Makes $15k+ Per Recipe
Jan 15, 2024
418
5
35
Recipes Need a "Lightbulb Moment," says Emily Weinstein, Editor-in-Chief of New York Times Cooking and Food
Jan 15, 2025
65
9
5
Food restrictions are the dirty little secret of food writing. I'm revealing mine.
Feb 15, 2025
53
43
8
Find the Work You Love Doing and Look Forward to Coming to it Every Day, says Dorie Greenspan
Mar 15, 2025
54
5
9
Food Writing is about Giving, says David Lebovitz: Giving Recipes, Giving People Food
Nov 16, 2025
51
3
8
Part I: A Big List of Cookbook Publishers
Dec 15, 2022
52
41
4
Food Writing
See all
Holiday Gift Books to Buy for Yourself
Hey, it's not just about everyone else's presents!
Dec 1, 2025
31
16
8
Three Journalism Techniques to Try
When you edit, these approaches amp up your writing.
Nov 1, 2025
30
19
4
A Food Writing Prompt in Sicily
At my food writing workshop, I showed the students how they could improve their writing. Now it's your turn.
Oct 1, 2025
31
14
3
Recipe Writing
See all
The Writer or Editor of 15,000 Recipes (so far) Tells us How It's Done
Cookbook author David Joachim reveals how he writes a recipe and why, and says not to bother if there's no love and joy.
Oct 5, 2025
33
8
6
What is Flavormaxing and Will it Impact Recipe Writing?
We are living and eating in the hyperflavor era, according to The New York Times. Does that mean recipes will get more complicated?
Jun 1, 2025
42
60
8
Recipes Need a "Lightbulb Moment," says Emily Weinstein, Editor-in-Chief of New York Times Cooking and Food
With 24,000 recipes in the NYT Cooking database, this high-powered editor knows what she wants from them -- and writers
Jan 15, 2025
65
9
5
Career Strategies
See all
Cookbook Trends
See all
Publishing
See all
Freelance Writing
See all
What Agents and Editors Want
See all
Experiments with AI
See all
Ethics
See all
Social Media
See all
Events
See all
Dianne Jacob's Newsletter
A newsletter for food writers. Come on in!
Subscribe
Recommendations
View all 19
Salt + Spine
Brian Hogan Stewart
In Other Words...
Gary Allen
EDIBLE LIVING by Sarah Copeland
Sarah Copeland
Ruhlman's Newsletter
Michael Ruhlman
Letters from Tuscany
Giulia Scarpaleggia
Links
Website
Blog
Instagram
Twitter
Facebook
Dianne Jacob's Newsletter
Subscribe
About
Archive
Recommendations
Sitemap
This site requires JavaScript to run correctly. Please
turn on JavaScript
or unblock scripts