
Test. Taste. Repeat. is a Substack from the recipe testers of Good Food’s test kitchen. GoodFood.com is the UK’s largest recipe archive, home to endless variations of every dish you can imagine; but here, we share our favourite take on recipes we love.
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 45 | Subscribers | Read | goodfoodeveryday.substack.com |
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Next week, we are looking at what makes a recipe easy to use. Subscribe to find out.
Mmmm, cookies…
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The writers behind this newsletter.
Lulu Grimes is the Managing Editor of Good Food, the UK’s most popular food media brand, with goodfood.com reaching over 50 million users. Good Food (formerly known as BBC Good Food) has been the home cooks’ choice for over 35 years.
Editor of Good Food magazine, lover of cheese, chomper of steaks, bather in curry.
The Dude from Good Food. Skills stalwart at Britain’s biggest food media brand.
Food writer, educator, adviser | Passionate about the role of food as a force for good | New book: In Good Taste: What Shapes What We Eat & Drink - And Why It Matters | Host of In Good Taste podcast
I am a freelance writer and author specialising in food, drink and travel. I've been writing about restaurants and chefs for the national press for over two decades.
Recipe developer, editor, food writer, pastry chef. Currently food editor at GOOD FOOD magazine. Formerly GOOD HOUSEKEEPING and JAMIE magazine.
I tell stories through food | Subscribe for recipes that hold memories and traditions, rooted in Apulian flavors | Newsletter sent twice a month | Writer, baker, cook, gardener | from Puglia, in California
Test Kitchen Assistant @ Good Food
I'm a food market obsessive. For over 20 years I ran farmers' markets in London. I write food & farm stories, champion markets and growers, follow trails of food history, food quirks, write occasional recipes, what's in season & food politics.
An Iranian-American, I am a former New York international trade and customs attorney living in London, writing about food. My debut cookbook, Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing (DK) is out now!
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