Letters should respond to a specific recipe, technique, review, or article. Include your name, city, and a brief note on your relevant background -- "home cook", "pastry chef", "restaurant line cook", whatever applies. Letters may be edited for length and clarity. You can also send letters via our contact form.

Paste the URL or title of the article you are responding to

By submitting, you grant us permission to publish your letter (edited for length and clarity) with your name and city. We will not publish your email address.