Tip of the Tongue
Liz Williams, Jessica Carbone, Bryan FordLiz's explorations into food and drink and culture, who she is talking to, what she is cooking and eating, recipes, and her podcast guests.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 525 | Subscribers | Read | tipofthetongue.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Personal Libraries
I have been thinking about libraries.
Tip of the Tongue Episode 253: Dolci: American Baking with an Italian Accent
If you eat breakfast in Brooklyn you have probably eaten at Ciao, Gloria. Italian baking and lots more. Renato Poliafito’s 5th book, Dolci! American Baking with an Italian Accent is out and it makes you want to bake and eat everything. We ...
The CompEAT Kitchen
This past week I spent time in Little Rock, Arkansas. I re-read the chapter about Arkansas in the short-listed for a Gourmand International Cookbook Award SoFAB Cookbook and also looked at When Southern Women Cook, to prepare myself for eat...
Finding Clean Food
I am not sure why it is called clean food, but what I mean is food without crazy chemicals, without enormous amounts of processing, and food that tastes good.
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Authors
The writers behind this newsletter.
Liz is the Founder of the National Food & Beverage Foundation & the Southern Food & Beverage Museum & a speaker & author at the intersection of food & culture.
A weekly meditation/exploration of food history, culture, media, and the marketplace
I’m the author of Pan y Dulce and New World Sourdough. I judge the Blue Ribbon Baking Championship on Netflix. I've hosted Baked in Tradition on HBO Max and The Artisan's Kitchen on Magnolia Network. I also host The Flaky Biscuit Podcast.
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