Turkuaz Kitchen’s Substack
Betül TunçBaker | Food Photographer | Recipe Developer
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 6 | Subscribers | Read | turkuazkitchen.substack.com |
Curious about how many subscribers Turkuaz Kitchen’s Substack has or want to find similar newsletters? Reletter has got you covered. We collated all the information we could find from across the web in our database of over one million newsletters.
Check the email archives, get traffic estimates, engagement scores and more to discover the best advertising opportunities.
Our search tool helps you locate relevant newsletters for any topic and compare their stats for better sponsorship decisions.
Chart Rankings
How this newsletter ranks in the official Substack charts.
| #45 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
A Fall Filled with Baking, Touring, and More
Fall is here! The days are cooling down, the leaves are changing color, and my favorite recipe time of the year is upon us. Summer may have some of the best produce but Fall has the best baking days. Cozy and ideal for staying in your warm ...
End of Summer, Shish Kebabs, and Real Life Cookbook Sightings
So I have a secret to share. I actually don’t love summer. In fact, I am such a winter girl that summer is usually the hardest time of year for me. After growing up in cold and snowy Erzurum, Türkiye, the warm weather can be hard for me to ...
Patio Days & Picnic Dishes
It’s hard to believe the end of summer is nearly here. School is back in session and we’ve already had a slew of cooler days in Blacksburg! I’m hoping the warmth will hold out, if only so we can maintain the beautiful produce filling our lo...
Türkiye Travels & Amaretto Cookies
We’ve made it to August! July was a whirlwind of travel and beautiful memories and a slow transition back to normal life. Most notably, my son, husband, and I spent several weeks in Türkiye visiting family and traversing the countryside.
Authors
The writers behind this newsletter.
Virginia based recipe developer and food photographer behind Turkuaz Kitchen.
Frequently Asked Questions
How can I access the email archive for Turkuaz Kitchen’s Substack?
You can find recent issues that have been published by Turkuaz Kitchen’s Substack 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 Turkuaz Kitchen’s Substack have?
To see how many people subscribe to Turkuaz Kitchen’s Substack, 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 Turkuaz Kitchen’s Substack?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Turkuaz Kitchen’s Substack 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 Turkuaz Kitchen’s Substack?
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 Turkuaz Kitchen’s Substack using the contact information provided and ask for a copy of their media kit.
How can I find newsletters similar to Turkuaz Kitchen’s Substack?
Scroll up to where it says Similar Newsletters to see other publications like Turkuaz Kitchen’s Substack. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Turkuaz Kitchen’s Substack?
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.