Welcome to Amuse-Bouche

Amuse-bouche literally translates to “amuse the human mouth.” During a meal, it’s the little bite of food served as an appetizer or in between dishes as a palate cleanser. Either way it’s served, amuse-bouche is food created solely to entertain, delight and amuse!

That’s what this newsletter is all about. Amuse-Bouche is an “edu-taining” palate cleanser that’s meant to enrich your dining experience and broaden your perspective on food. It’s big ideas in small bites!

Every week you’ll get:

  • Stories about food from unexpected angles.

  • Approachable and easy recipes.

  • Tips to level up your cooking along with detailed accounts of my mess ups.

  • Honest kitchen gear and cooking product reviews.

  • Interviews with special guests on the Amuse-Bouche Podcast.

Basically, expect a lot of quirky, nerdy, and insightful food content!

I’m excited to take this journey with you! If you have any recommendations of topics you’d like me to explore, things you’d like to see, or if you know of someone I should interview for the Amuse-Bouche Podcast, please email me! I’d love to hear your thoughts!

About Kae Lani Palmisano

I am a woman of varied interests and pursuits, but the North Star guiding all of my endeavors is that I am an “Edutainer” (an educator and entertainer).

I’m the Emmy Award-Winning host of WHYY’s Check, Please! Philly, a show that explores dining in the Philadelphia region. I write and host WHYY’s new digital series, Delishtory, which explores the history and hidden backstories behind the foods we know and love. I’m also a food and travel writer for various outlets like The Philadelphia Inquirer, Resy, KitchenAid, and USA TODAY 10Best.

What lies behind the paywall 

For now, Amuse-Bouche is free. I’m not sure how the payment structure is going look, but there will come a time when a paywall will be set up. But I certainly do accept tips! So if you like what you’re seeing, consider helping a sister out by throwing her a few bucks a month. If not, you can support me through other ways by liking, commenting and sharing my work.

So consider this time a trial run where you’ll gain full access to a gamut content ranging from recipes to gardening tips and miscellaneous DIY projects, all field tested by me. Think of me as a Millennial Martha Stewart crossed with Bill Nye the Science Guy conceiving of ways to spark curiosity and inspire you to live deliciously! 

People who subscribe to Amuse-Bouche are curious folks looking to explore various corners of the culinary universe.