Join me in the kitchen. I'll explain everything.
Recipes tell you what to do. The membership teaches you why it works — so you can cook with real confidence and adapt freely.
You don’t need more recipes. You need a source you trust.
You’ve probably saved more recipes than you’ll ever cook. But how many of them actually taught you something?
Good Turkish recipes are harder to find than you’d think. Some are adapted so far from the original, they barely resemble what you’d actually eat in Turkey. Others have the right approach but lack the detail you need to get it right. The same goes for much of Middle Eastern cooking.
What you need isn’t more recipes — it’s someone you can trust. Someone who knows the authentic versions — and can explain what makes each dish work and how to bring that into your kitchen.
“Sometimes I think the best written recipes are actually written by yabancilar — non-Turks — because they don’t make certain assumptions that other outsiders like me will know about a recipe. I can tell from your writing that you feel likewise.” — Jan Paul, member
Foreign enough to explain it. Local enough to get it right.
I came to Istanbul in 2015 with a background in finance and an obsession with this food. A decade later, I’m still here — now on the Aegean coast.
I speak the language, read the local cookbooks, and have tasted most of the dishes I write about dozens of times across the country. I’ve written four bestselling cookbooks about it. This is what I do.
I know where you’ll get stuck, because I’ve been there too.
That’s how I can explain things in a way that makes sense to someone who didn’t grow up with this food — without losing what makes it authentic.
Chatting with the lemon seller at my neighbourhood market. Photo: Bahar Kitapci.
Harvesting olives in my own backyard in Urla, Turkey.
From recipes to understanding.
The free content here on A kitchen in Istanbul is good — with more detail than most food sites. That’s not going away.
The membership adds another layer.
Each week, I take one topic and give it the space a recipe post can’t. Some weeks short and practical, like highlighting a useful technique. Other times, we go deeper, like breaking down all the ways to use a spice or an ingredient. Always with at least one recipe.
Everything’s saved in the growing library of members-only recipes, guides, and deep-dives on the website — there whenever you want to explore on your own.
In recent weeks, members received:
Members tell me they're cooking with more confidence and a wider repertoire after just a few weeks.
What's included in your membership
Whether you’re just starting to explore Turkish cooking or you’ve been at it for years, the membership meets you where you are.
Weekly members-only newsletter
One topic each week, explored with the depth and detail that makes it stick. Always with at least one recipe.
Full access to everything on the website
100+ members-only recipes, ingredient guides, and technique deep-dives — ad-free and growing every week.
Me as your guide
I'm here, building this actively every week — if you have a question, I'll answer personally.
The membership is closed — for now
I’ve stopped taking new members for the time being. It’ll open again later.
Join my free newsletter and I’ll let you know when.
Already a member? Log in
Frequently asked questions
What is the Meze Membership?
The Meze Membership is a digital subscription on A kitchen in Istanbul (vidarbergum.com). It includes a weekly members-only newsletter, access to all recipes, articles and guides on the website, and direct access to me for questions — all ad-free.
Think of it as a weekly guide to Turkish and Middle Eastern cooking, delivered to your inbox and backed by everything on the website.
What's the difference between the two plans?
Both give you exactly the same access and benefits. The only difference is billing: monthly or annual.
A monthly membership is best if you want access to a specific recipe or article, or you want a low-cost way of trying out a membership before committing to a longer period.
An annual membership is better deal and best for most people who want more than a few weeks' access.
What's in the members' newsletter?
The members' newsletter gives you a bite sized introduction to a topic or recipe within Turkish or Middle Eastern cooking, once a week. Each newsletter includes at least one recipe.
The newsletter goes out every week, though it does take occasional breaks from new content to allow you to catch up or to take a break around holiday seasons without missing anything – and to highlight the best of the extensive members' archives.
Can I change or cancel my membership?
Yes. You can easily change or cancel your membership from the My account page.
Note that all memberships renew automatically until cancelled.
Do you offer trials?
No. If want to dip your toes in before committing to a full year, we recommend trying 1 month's access. You can then switch this to an annual membership or cancel it before the end of the month.
Can I gift a membership?
Yes! You can purchase a 1-year gift membership by checking the box "Is this a gift?" at checkout:
At the next step, a popup will prompt you to fill in the details of the recipient.
Gift memberships do not renew and lapse at the end of the subscription period gifted.
Gift memberships are only available for 1-year duration (not monthly).
How are payments handled?
Your payment and payment details are handled directly by industry standard third parties and not shared with anyone else.
We currently use Memberpress and Stripe to handle the memberships and payments.
Which currencies do you accept?
We currently only accept payment in US dollars. For the avoidance of doubt, all prices in $ refer to US dollar only.
Members who joined via Substack prior to April 2025 in a different currency, will continue to be charged in that currency based on the exchange rates on the day of each charge.
Can I still access A kitchen in Istanbul for free?
Yes! Quite a few recipes and articles remain free and supported by advertising, but you won't have access to members only recipes and articles.
I also offer a free newsletter, which goes out 1–2 times per month.
For full access to your favourite recipes, however, please consider a membership.
The small print
At A kitchen in Istanbul, there’s no such thing as hidden small print.
Your options are as clearly laid out on this page and the terms. Just make sure that any discount coupon is properly added, and you’re good to go!
Let me instead draw your attention to a couple of your rights:
As a paying member, your formal counterparty is the Norwegian company Meze AS (NO 929 407 075). This means your rights are fully protected by Norwegian consumer law, one of the most consumer friendly set of laws globally.
I encourage you to review the following on a regular basis, and always before purchasing:
Most importantly, I make sure to use industry standard, high quality software for every aspect of the website and membership. Yet, no matter how hard one tries to avoid them, mistakes can on occasion happen. Please know that if and when any issue comes up, I’ll do my very best to resolve it as fairly and quickly as possible.
Still not sure if the membership’s for you? Drop me an email and I’ll reply personally.