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Platform Portability
Uses Substack subdomain (ciaosamin.substack.com). Migrating would require subscribers to re-subscribe at a new address.
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A vibrant community focused on cooking, gardening, reading, and general good living from Samin Nosrat, author of Salt, Fat, Acid, Heat and Good Things.
Data updated Today
a grain of salt hasn't published recently
Last post was 4 months ago. Growth, revenue and CPM projections assume ongoing activity, so they're hidden until posting resumes.
Subscriber counts are rounded by the platform — step changes may not reflect actual growth
Engagement Rate
0.00%
Food category average
Quality Score
Engagement vs Food
0.00%category median
Score Breakdown
vs 87 newsletters in Food
92K places you in the top 10% of newsletters in this category.
Posts per Week
1.4
median: 0.9
Publishing Consistency
73/100
median: 67/100
Subscribers
92K
median: 2K
| Public |
| The Grain of Salt Gift Guidegoodies for your all your favorite folksDec 6, 2025 | Public |
| What's Goodweekly roundup #20Nov 29, 2025 | Public |
| What I Cook When I Don't Feel Like CookingScallion Pancake and Scrambled Egg "Tacos"Nov 26, 2025 | Public |
| What's Goodweekly roundup #19Nov 23, 2025 | Public |
| Prep For Thanksgiving Like A Prolifesaving tips for the biggest meal of the yearNov 19, 2025 | Public |
| What's Goodweekly roundup #18Nov 16, 2025 | Public |
| A Showstopping Apple Tartexpert tips for making an unforgettable version of this classicNov 12, 2025 | Public |
| What's Goodweekly roundup #17Nov 8, 2025 | Public |
| Stovetop Potato Gratinand other good things to do with a cast iron skilletNov 5, 2025 | Public |
DINNER TONIGHT
87K subs
-0.9%/wk
Make It Good with Danielle Walker
99K subs
Hot Dish with Sohla
85K subs
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Publishing Frequency
Previously Weekly
Inactive — last post 4 months agoUsually publishes Sat, Wed
Food Pricing
$5.5/mo median
Your newsletter: Free
Monetization Readiness
Food newsletters typically start charging at ~3K subscribers
Above the typical threshold
100% of similar-size Food newsletters have paid tiers
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