A newsletter about the business of eating from Food & Wine magazine's former Restaurant Editor.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 90 | Founded | 3 years ago | Last Issue | 9 days ago |
| Active | |||||
Read this Newsletter
khushbushah.substack.comLatest Issues
Can We Please Stop Comparing LA and NYC’s Food Cultures?
Hello! Before I get into today’s newsletter, my critically acclaimed cookbook Amrikan is currently on sale for basically the price of two matcha lattes. If you want to learn how to make Keralan Egg Curry and Rajma Nachos and silky mango pie...
The Good, The Mid, The Terrible #7: Protein Pasta Edition
there's only 3 good protein pastas out there
There’s truly an insane number of unhinged protein-spiked foods available these days. So many items that are unnecessarily crammed with protein all because someone decided that everyone needs 20...
Finally De-Gatekeeping My Back Pocket, Go-To LA Restaurant
I've never written about this restaurant before
The time has finally arrived. As a career food writer, my gut instinct when I come across a restaurant that deeply excites me, is to find a way to shout it out to the world. But I’ve kept my...
Even Vegans Need A Fish Spatula
Hello! I cannot believe it is already July. Lots of updates from me soon, but just some quick LA dining notes for today. Last night I checked back in on Etra, one of my most frequented restaurants in Los Angeles. It’s always solid (a...
The Three Midwest Chains I Am Obsessed With
Where you can find the best cheese curds, veggie pizza, and sugar cookies.
Hello! A quick professional update from me: At the start of the year I became a monthly contributor to KCRW's Good Food! (You should follow their substack.) This mo...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Tap Is Fine!.
| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Explore More
Authors
The writers behind this newsletter.
Author of the critically acclaimed cookbook AMRIKAN: 125 Recipes from the Indian American Diaspora, former restaurant editor @ Food & Wine Magazine, and Los Angeles resident. (Subscribe to my Substack Tap Is Fine!)
Frequently Asked Questions
How can I access the email archive for Tap Is Fine!?
You can find recent issues that have been published by Tap Is Fine! on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Tap Is Fine! have?
To see how many people subscribe to Tap Is Fine!, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Tap Is Fine!?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Tap Is Fine! as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Tap Is Fine!?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Tap Is Fine! using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Tap Is Fine!?
Scroll up to where it says Related Newsletters to see other publications like Tap Is Fine!. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Tap Is Fine!?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.