Recipes and cooking wisdom.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 276 | Founded | 5 years ago | Last Issue | 6 days ago |
| Active | |||||
Read this Newsletter
kitchensense.substack.comLatest Issues
Issue #264: Pastrami
I’m just home after a week in New York City that culminated with The Great Nosh, a picnic-cum-food-festival I helped the Jewish Food Society launch last year. More than either a picnic or a food festival, The Great Nosh is a movement to cel...
Issue #263: Vichyssoise
We are just a few days out from The Great Nosh, the unique summer picnic and food festival I’ve helped bring to life. An exciting new collab has been added to the line up, LEV x Oneg Heimishe Bakery, which is going take Oneg’s iconic chocol...
Issue #262: Chinese Cauliflower with Fermented Black Beans
A couple of weeks ago, I led a tour through Manhattan’s Chinatown that was the fulfillment of an auction-package donation I made to a fundraiser for the Jewish Food Society. Any expertise I have about Chinatown comes merely from having wand...
Issue #261: Madeleines
In high school my friend Sharla and I had the idea to create a small business that would sell madeleines from a cart in downtown Toronto. It was more than an idea—we researched permits, enumerated the pros and cons of various street corners...
Issue #260: Italian Sausage
I really don’t understand why anyone buys fresh Italian sausage, especially if it is intended to be removed from its casing for a pasta sauce, pizza topping, or other preparation that doesn’t require links. It is super easy to make and it f...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Kitchen Sense.
| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Explore More
Authors
The writers behind this newsletter.
Since that picture was taken of me in 1971, I have been obsessed with food. I love to cook, eat, travel, shop for, learn about & share food. In 2017 epicurious.com named me among the "100 Greatest Home Cooks of All Time."
Social
Frequently Asked Questions
How can I access the email archive for Kitchen Sense?
You can find recent issues that have been published by Kitchen Sense 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 Kitchen Sense have?
To see how many people subscribe to Kitchen Sense, 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 Kitchen Sense?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Kitchen Sense 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 Kitchen Sense?
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 Kitchen Sense using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Kitchen Sense?
Scroll up to where it says Related Newsletters to see other publications like Kitchen Sense. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Kitchen Sense?
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.