Yumlore

About

We are interested in food the way other people are interested in gossip

Yumlore is a food magazine, not a recipe blog. The questions we start from are the ones people actually ask at the table: what is this, why do they eat it here, who made it first, and where is it done best right now.

Some of that reporting comes with a recipe attached. Most of it does not. A blind tasting of fourteen olive oils and a piece retiring the croissant origin myth belong in the same publication, because they answer the same kind of curiosity.

How we work

Tastings are blind and scored on a fixed sheet. Recipes are tested until the instructions survive someone else's kitchen. Historical claims are sourced to the record rather than to the legend, and we list what we read at the bottom of the piece.

When we get something wrong, we correct the article and say so in the update line rather than quietly editing it.

The full rules for sourcing, fact-checking, recipe testing, and AI use are in our editorial standards.

Who writes Yumlore

  • Priya Raman

    Recipes and nutrition editor

    Priya develops and tests Yumlore's recipes and covers the nutrition questions readers actually ask, from protein targets to breakfast myths. Every recipe she publishes is cooked more than once before it goes live.

  • Clara Bennett

    Culture and science writer

    Clara writes about why food tastes the way it does and why we eat what we eat on holidays, from flavor chemistry to the stories behind festive tables.

  • Hana Yoshida

    Trends and world food reporter

    Hana tracks what is going viral in food and where it came from, with a focus on Japanese and East Asian cooking.

  • Nadia Okonjo

    Drinks and wellness writer

    Nadia covers drinks, pairings, and the wellness trends that move through social media, checking each claim against published research.

  • Marcus Delgado

    Rankings editor

    Marcus runs Yumlore's rankings, tasting widely and explaining the criteria behind every list so readers can disagree with the reasoning, not just the order.

  • Marcus Feld

    Recipe developer

    Marcus develops practical weeknight recipes focused on technique that carries over to other dishes.

  • Tomás Reyes

    Food science writer

    Tomás explains the science of taste, texture, and food styling in plain language, citing the studies behind each explanation.

  • Aoife Brennan

    Food history writer

    Aoife writes food history from primary sources, separating documented record from popular legend.

  • Elena Rossi

    Food history writer

    Elena covers the history of European and Mediterranean eating, from ancient Rome to modern tradition.

  • Ana Belmonte

    World food writer

    Ana writes about regional cooking across Latin America and the dishes that define a place.

What we cover

Story tip, correction or complaint? Get in touch.