
Author and business journalist Micheline Maynard gives her perspective on food trends from Ann Arbor, Mich.
| Platform | Pricing | Freemium | Publishes | Daily | |
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| Issues | 1045 | Founded | 6 years ago | Last Issue | 5 days ago |
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We were so happy that Frank Brigtsen joined us on Dinner Party!
Frank is a beloved chef in New Orleans whose restaurant, Brigtsen’s, celebrated its 40th anniversary this year.
His new book, Color of Flavor, is a compendium of his career w...
Frank Brigsten is the legendary chef/owner of Brigtsen and joined us on Dinner Party With Micki and Liz. He talked about beginning his career with Paul Prudhomme at Commanders Palace and later at K-Paul’s.
Come back to watch the entire in...
I can’t think of anyone in New Orleans who is loved like Frank Brigtsen. He owns a bushel basket full of awards, including one of Food & Wine’s Top 10 New Chefs, a James Beard Award as Best Chef: Southeast and he’s in the Louisiana Restaura...
CulinaryWoman readers can take advantage of special offers from brands seeking your business. The newsletter earns a small commission from each sale that helps keep it in business. Thanks for considering these deals!
HeyHappiness is a bra...
A past Bake Off contestant is offering a free class
One of my favorite off-shoots from the Great British Bake Off is Bake With A Legend. It’s a cooking class company that’s run by past contestants on GBBO.
Subscribers, engagement, traffic and sponsorship for CulinaryWoman.
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Where CulinaryWoman ranks on Google, and how much search traffic it brings in.
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The writers behind this newsletter.
Multi-platform storyteller. CulinaryWoman Newsletter on food. Intersection: Everything That Moves on automobiles, energy and the future. Join Liz Williams and me for Dinner Party on Substack Live.
Liz is the Founder of the National Food & Beverage Foundation & the Southern Food & Beverage Museum & a speaker & author at the intersection of food & culture.
An Iranian-American-Azeri-Canadian, I am a trade and customs attorney turned award-winning food writer. My debut cookbook, •Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing• is out now. On Instagram: @thisplacetastesdelicious
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