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#Foodwriting Reel by @georgeegg (verified account) - This Saturday (13th September) I'll be throwing open the doors to my kitchen and giving @scribehound_food subscribers a tour of all the nooks and cran
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@georgeegg
This Saturday (13th September) I’ll be throwing open the doors to my kitchen and giving @scribehound_food subscribers a tour of all the nooks and crannies, car boot sale finds and favourite pans. Even a nosey in the fridge. It’s going to be airing exclusively on @scribehound_food, so if you’re not already subscribed, chop chop! And if you don’t yet know about Scribehound Food, well, where have you BEEN? It’s a collection of food writers including some of the most well-known food-centric scribes in the industry, and… me! Become a subscriber and you’ll receive a new piece of food writing in your inbox each day. Not only that but each piece is read out loud by the writer themselves so if you prefer you can enjoy their words while driving, gardening, cooking or even while spying on a neighbour. Luckily for you, right now you can get your first month for just £1 by following the link in my bio. Now, where did I put the potato-peeler?
#Foodwriting Reel by @mallikabasu_ (verified account) - Did it work? I plugged ingredients I had available into ChatGPT to make these toddler friendly light rye and buckwheat muffins with Red Leicester an
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@mallikabasu_
Did it work? I plugged ingredients I had available into ChatGPT to make these toddler friendly light rye and buckwheat muffins with Red Leicester and Pecorino Verdict is in my latest In Good Taste newsletter with five developments I’m keeping an eye on in 2026 (including the future of food writing with AI), 12 changes I made in 2025 to be a more mindful cook and eater outer and three recent interesting reads and listens. Link in bio. #ingoodtaste #foodwriting #futureoffood
#Foodwriting Reel by @themonticarlo (verified account) - The deadline for the @beardfoundation's Open Call for Entries/Recommendations is tomorrow, Friday November 29, at 11:59pm ET. 👉You have one more day
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@themonticarlo
The deadline for the @beardfoundation’s Open Call for Entries/Recommendations is tomorrow, Friday November 29, at 11:59pm ET. 👉You have one more day to enter or recommend recipients for the James Beard Foundation BOOK Awards, RESTAURANT & CHEF Awards and the IMPACT Awards. ✨The James Beard Awards✨are a week-long celebration of excellence in the culinary industry. These awards and the people involved, the discussions had, the community and bonding… it makes up my absolute favorite moment of the entire year, every year. It is a wide-open bag of magic. The ceremonies take place in Chicago, a city that crushes you with its beauty and talent. 😍❤️ ❤️I hope you’ve read some food writing that moved you this year. ❤️I hope you had a meal you still think about. ❤️And I hope you are inspired to let the James Beard Foundation know about it. A JBF Award is life changing. XOXO -Monti Enter at jamesbeard.org
#Foodwriting Reel by @theemoodyfoody (verified account) - With some time, love & care you can turn these affordable and accessible ingredients into a fancy little number 😌 Full recipe on my website! Clickab
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@theemoodyfoody
With some time, love & care you can turn these affordable and accessible ingredients into a fancy little number 😌 Full recipe on my website! Clickable link in bio 💚 https://www.theemoodyfoody.com/recipe/tomato-tartare Don’t forget to subscribe to my newsletter which is located on my website! Now that I’m getting settled into my new apartment I’ll be doing a lot more recipes, short stories and food writing which will all be waiting there for ya 😇
#Foodwriting Reel by @diningwithdeliajo (verified account) - I'm so thankful for each of you who choose to follow along and dine "with" me, Delia Jo. In case you're new here - it's been awhile since I introduce
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@diningwithdeliajo
I’m so thankful for each of you who choose to follow along and dine “with” me, Delia Jo. In case you’re new here — it’s been awhile since I introduced myself. My name is Delia Jo. I started my food blog back in 2009 when I was living in DFW and fell in love with the food scene, when I also started food writing for local publications. I’ve been writing about food and travel for 15 years now for various local and national publications... Then Instagram/TikTok became a thing, so I’ve segued into content creation and showing more of the “face behind the fork”. I called myself the #queenofqueso while living in TX and it stuck👸🏼🧀 I grew up in Alabama just down i65, but my Grandma was from here and it’s where I’ve always felt most at home. I came back to TN in 2017 to be closer to family, and in the time since my blog has shifted drastically from fun, lighthearted food posts to a very raw real documentation of my loss of two parents, a divorce, the pandemic, breakups, pregnancy loss, and a traumatic brain injury that could have easily killed me — but instead left me with no taste (for 8 weeks) or smell (for 18 months). The lowest of lows, I’ve shared them all here as I sopped up my tears with carbs and wept over bowls of queso that I swear sustained me. I’ve battled with my relationship with alcohol as I didn’t know how to process my pain. But through it all, I’ve been lucky enough to serve as editor for some great food and lifestyle publications, appear on Netflix, the Travel Channel, the Food Network, and the Cooking Channel and even write my first book. I ate in over 400 restaurants in 2023, and I’d love to tell you about it!  Most importantly in this shift of my content from queso and cliches to grief and just sipping broth and smoothies to stay alive — my focus today is to share the beauty that can still be found amid the heartwrenching ashes that life deals us all. To connect with other humans who feel alone and let you know, you aren’t. Grief + joy will always coexist, and so will my passion for finding great food and sharing it with you guys, who I consider my chosen family. Thank you for trusting me with your stomachs and your hearts. 💕
#Foodwriting Reel by @pineapplecollaborative (verified account) - What to do when you get writer's block: A few weeks ago Pineapple's own @danidilllon sat down with food writer @aliciadkennedy to talk about food writ
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@pineapplecollaborative
What to do when you get writer’s block: A few weeks ago Pineapple’s own @danidilllon sat down with food writer @aliciadkennedy to talk about food writing, self-publishing, and making it all work financially.
#Foodwriting Reel by @sukhada - Ultra Processed Food is all around us and it's making us eat stuff that isn't food! 😶 this is an eye-opening read! [processed food, non fiction, sci
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@sukhada
Ultra Processed Food is all around us and it’s making us eat stuff that isn’t food! 😶 this is an eye-opening read! [processed food, non fiction, science, book, reading, book review, book recommendation, food, food writing, nutrition, health, ultra processed food, bookstagram]
#Foodwriting Reel by @mattrodbard (verified account) - @thesussmans was, for a day, the restaurant critic of the New York Times. @ericjoonho and I discuss on the new @taste YouTube show: Food Writers Talki
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@mattrodbard
@thesussmans was, for a day, the restaurant critic of the New York Times. @ericjoonho and I discuss on the new @taste YouTube show: Food Writers Talking About Food Writing. Full episode at link in bio.
#Foodwriting Reel by @alidunworth - Great fun chatting to John McKenna @mckennasguides as always. We had a lunchtime catch up over on Substack about all things food writing, advice on st
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@alidunworth
Great fun chatting to John McKenna @mckennasguides as always. We had a lunchtime catch up over on Substack about all things food writing, advice on starting, hidden gems, online reviews and lots more 👀 if you want to listen back head over to The Kitchen Press on Substack & subscribe 🤠 or if you are a subscriber it should be in your inbox. I hope I made sense I can't ever bring myself to listen back 🫣😂 #foodwriting #irishfood
#Foodwriting Reel by @markbittman (verified account) - Bestselling-and much beloved-food writer Dorie Greenspan @doriegreenspan (new book: Dorie's Anytime Cakes) talks to Kate and her old pal Mark. Get rea
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@markbittman
Bestselling—and much beloved—food writer Dorie Greenspan @doriegreenspan (new book: Dorie’s Anytime Cakes) talks to Kate and her old pal Mark. Get ready for lots of reminiscing about the “old days” of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes).  Tap the link in my bio to listen, or search “Food with Mark Bittman” wherever you podcast.
#Foodwriting Reel by @luisabrimble (verified account) - Time flies seriously. I'm just shy of 4 months being at @cherrymoongeneralstore. I remembered the day I texted Kimmy that I wanted to come and work as
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@luisabrimble
Time flies seriously. I’m just shy of 4 months being at @cherrymoongeneralstore. I remembered the day I texted Kimmy that I wanted to come and work as a kitchenhand. The next day I was washing dishes! Loved it so much that I begged for more days. Then a few weeks later I was being trained to make salads, sandwiches, hot rolls and also prepping the station. I seriously don’t know why out of the blue I applied for this job. There were few moments in the job when Kimmy was explaining a few things and then I realised this is it! This is my ticket to food writing. You can’t write about food if you’re not in the arena right? I’m exposed to so many things in the kitchen. You know best ideas happen when you’re in the shower, driving and yes you guessed it washing dishes! Also especially when you’re picking herbs and boy there are lots of opportunities doing it. Now my mind is buzzing. It’s not easy training someone. It means a break in the routine, a whole lot of patience and allowances for mistakes. There’s a lot of energy, time and money involved. We always expect our employers to say thank you to us for doing the hard work, sometimes when we are working for someone else we tend to act selfish, it is not about us all the time. Kimmy I bloody appreciate all the energy you and @brendenlwall (Head Chef) have put towards training me. And yes the best thank you I can give you back is indeed to remember everything that you’ve taught me. I’ve been going solo now in the Kitchen station sometimes I am late and seriously I am grateful for the team at Cherry Moon most especially Sous Chef @ashley.nicole.foster who’s always at the ready to answer questions and help me crossed off as many things on my prep list ha ha ha. I can’t believe that the BOH team can make the dishes disappear in seconds. Super love the Cherry Moon fam — Alex, Juney, Ruby, Zoe, Max, Adriana, Riri, Aiden and Liz. Just a quick Timelapse here making the Weekend’s Hot Roll - Slow Cooked Brisket on a Cherry Moon Sourdough Breadroll with Chilli Mayo, Slaw, Housemade pickle, wild rocket, wood-fired tomatoes and salsa verde.
#Foodwriting Reel by @chef2thestars (verified account) - Guess Who's Coming to Dinner… My Sweet and Deserving Girlfriends Thank you so much for joining me and trusting me with your time and energy. To know
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@chef2thestars
Guess Who’s Coming to Dinner… My Sweet and Deserving Girlfriends Thank you so much for joining me and trusting me with your time and energy. To know me is to know I love a good surprise, especially one that leaves a quiet and intentional impact. It was such a joy to gather at the Chef’s Table at @stateofgracetx The night was a celebration of flavor, friendship, and legacy. Thank you to @rlachaine and @heyanitra for continuing to be radiant forces of love and life in our industry. Celebrating you was the highlight of my week. You shine effortlessly wherever your light is carried. After an incredible dinner and flowing conversation with my sweet sisters, we ended the evening with a Cookbook Chat at the Wortham Theatre. It was such a gift to share space and soul with the incomparable @ciaosamin , culinary visionary, global phenomenon, and author of SALT | FAT | ACID | HEAT and her newest masterpiece, GOOD THINGS. Our conversation reminded me that food writing, when done with heart, is holy work. Thank you, Samin, for being the mirror I needed for my own author journey. You radiate grace, humor, and truth in every word and flavor. To my fellow foodies, chefs, and culinary geniuses, keep creating, keep tasting, and keep going. Our stories matter. CHEERS to sisterhood, storytelling, and the sacred art of the table! 🥂❤️

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