Bits and Bites Newsletter
Bits and Bitesexploring ingredients — from vibrant vegetables to aromatic spices, one bite at a time
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Founded | 3 years ago | Last Issue | 6 months ago |
| Active | |||||
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bitsandbitess.substack.comLatest Issues
Spice #6: Saffron
The sight of a dish coloured with the characteristic yellow hue of saffron is enough to work up an appetite. Just a pinch of saffron can cover the dish with its intense colour and distinct flavour.
Saffron has been prized for millennia bot...
Handpicked Finds
Hi! I’m just passing by to share a selection of things that I thought might be worth your attention. I hope you find something interesting!
🍁A recipe
One of my favourites from what I have cooked last month!
Leeks and butterbeans by...
What if you were only allowed to eat 5 plant species?
Coloured diets with plenty of plants usually indicate a good variety of nutrients. Eating 30 plants a week, as is often touted1, might seem a bit too daunting, but can you at least get to more than three?
Of the estimated 30,000 edible pla...
Fat and Flavour (part 2)
In the last newsletter, we learned that adding fat to herbs or spices brings out their flavour. But the relationship between fat and flavour is not restricted to herbs or spices - most of the aromatic molecules that give flavour to food are...
Found and noted
An article about gluten sensitivity
Note: this is a The New Yorker article, so it might be paywalled when you click it.
"Against the grain", by Michael Specter (New Yorker, 2014)
Photo by Wesual Click on Unsplash
What is so b...
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Authors
The writers behind this newsletter.
\ud83e\udd51 Food: https://bitsandbitess.substack.com/ \ud83c\udfb5 Music: https://wanderingnotess.substack.com/
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