The Scholarly Kitchen

What’s Hot and Cooking In Scholarly Publishing

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Some Thoughts on Five Pending AI Litigations — Avoiding Squirrels and Other AI Distractions

Five pending cases may set new ground rules for use of training materials for AI. Here is what to watch.

  • By Roy Kaufman
  • Mar 7, 2023
  • 4 Comments
  • Time To Read: 6 mins

Guest Post — Advancing Accessibility in Scholarly Publishing: Fostering Empathy

Part one of a three-part series aims to discuss the topic of advancing accessibility within scholarly communication with the focus of digital accessibility.

  • By Sylvia Izzo Hunter, Kasia Repeta, Amanda Rogers, Damita Snow
  • Mar 1, 2023
  • 0 Comments
  • Time To Read: 11 mins

What Have You Done for DEIA Lately?

Are we still doing the work it takes to make positive and impactful change? Are we continuing the work to break down systems, policies, and unwritten industry rules that are no longer fit for purpose?

  • By Dianndra Roberts
  • Feb 24, 2023
  • 9 Comments
  • Time To Read: 4 mins

Guest Post — Entering a New Age of Digital Publishing: Dispatch from Digital Book World 2023

John Warren and his students (MPS in Publishing, George Washington University) share perspectives on attending Digital Book World 2023 and the trends and highlights relevant for scholarly publishers.

  • By John W. Warren, Tina Donnelly, Joshua Luke Johnson, Maria Sviridova Chandis
  • Feb 15, 2023
  • 1 Comment
  • Time To Read: 7 mins

Guest Post — Introducing Two New Toolkits to Advance Inclusion in Scholarly Communication: Part 2

Part two of an introduction to two new toolkits from C4DISC — today a look at the Antiracism Toolkit for Black, Indigenous, and People of Color.

  • By Kerry Webb
  • Feb 9, 2023
  • 0 Comments
  • Time To Read: 4 mins

Revisiting: Interstitial Publishing

Looking back at a 2015 post on the idea of interstitial publishing, a new form of publishing that aims to take advantage of what previously was viewed as lost time in between primary events during the day.

  • By Joseph Esposito
  • Feb 1, 2023
  • 1 Comment
  • Time To Read: 6 mins

The Dea(r)th of Social Media? Assessing “Twexit”

The brave new world post-Twitter, or post-the Old Twitter, or has anything really changed? Chefs ponder the new social media.

  • By Karin Wulf, Angela Cochran, Rick Anderson, Lisa Janicke Hinchliffe, David Crotty
  • Jan 19, 2023
  • 4 Comments
  • Time To Read: 11 mins

Did ChatGPT Just Lie To Me?

After making up a false claim about a nonexistent study done by the AAAS, the AI software admitted that it made a mistake and then apologized.

  • By Phil Davis
  • Jan 13, 2023
  • 30 Comments
  • Time To Read: 3 mins

Guest Post — Publishers Should Be Transparent About the Capabilities and Limitations of Software They Use to Detect Image Manipulation or Duplication

The STM Integrity Hub will include software to detect image manipulation and duplication. It is important that the effectiveness of the software be evaluated in a transparent process.

  • By Mike Rossner
  • Jan 10, 2023
  • 11 Comments
  • Time To Read: 4 mins

Editors can’t spot talent. I’ve heard this joke before. It isn’t funny

Editors at The BMJ are lousy at predicting the citation performance of research papers. Or are they?

  • By Phil Davis
  • Dec 15, 2022
  • 3 Comments
  • Time To Read: 3 mins

Guest Post – How Do We Measure Success for Open Science?

Iain Hrynaszkiewicz discusses PLOS’s Open Science Indicators initiatives and shares initial results.

  • By Iain Hrynaszkiewicz
  • Dec 13, 2022
  • 4 Comments
  • Time To Read: 5 mins

Welcoming a New Chef in the Kitchen, Roy Kaufman

Welcoming Roy Kaufman on board as a Chef in The Scholarly Kitchen.

  • By David Crotty
  • Dec 8, 2022
  • 0 Comments
  • Time To Read: 2 mins

The Smithsonian Barbie Letter and the Samizdat of Science Humor

An amusing, if apocryphal, response from the Smithsonian offers a glimpse at the sorts of pre-internet humor scientists would share through their networks.

  • By David Crotty
  • Dec 2, 2022
  • 0 Comments
  • Time To Read: < 1 min

Chefs’ Selections: Best Books Read and Favorite Cultural Creations During 2022, Part 3

The beginning of the holiday season means it’s time for our annual list of our favorite books read (and other cultural creations experienced) during the year. Part 3 today.

  • By Angela Cochran, Karin Wulf, David Smith
  • Dec 1, 2022
  • 0 Comments
  • Time To Read: 6 mins

Chefs’ Selections: Best Books Read and Favorite Cultural Creations During 2022, Part 2

The beginning of the holiday season means it’s time for our annual list of our favorite books read (and other cultural creations experienced) during the year. Part 2 today.

  • By David Crotty, Rick Anderson, Jill O'Neill, Charlie Rapple
  • Nov 30, 2022
  • 1 Comment
  • Time To Read: 6 mins

Posts pagination

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Official Blog of:

Society for Scholarly Publishing (SSP)

The Chefs

  • Rick Anderson
  • Todd A Carpenter
  • Angela Cochran
  • Lettie Y. Conrad
  • David Crotty
  • Joseph Esposito
  • Ashutosh Ghildiyal
  • Roohi Ghosh
  • Robert Harington
  • Haseeb Irfanullah
  • Lisa Janicke Hinchliffe
  • Phill Jones
  • Roy Kaufman
  • Scholarly Kitchen
  • Stephanie Lovegrove Hansen
  • Alice Meadows
  • Alison Mudditt
  • Jill O'Neill
  • Charlie Rapple
  • Dianndra Roberts
  • Maryam Sayab
  • Roger C. Schonfeld
  • Avi Staiman
  • Randy Townsend
  • Tim Vines
  • Hong Zhou

Interested in writing for The Scholarly Kitchen? Learn more.

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SSP News

Society for Scholarly Publishing Recognizes Six Members for Outstanding Contributions

Jun 10, 2026
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Society for Scholarly Publishing (SSP)

The mission of the Society for Scholarly Publishing (SSP) is to advance scholarly publishing and communication, and the professional development of its members through education, collaboration, and networking. SSP established The Scholarly Kitchen blog in February 2008 to keep SSP members and interested parties aware of new developments in publishing.

The Scholarly Kitchen is a moderated and independent blog. Opinions on The Scholarly Kitchen are those of the authors. They are not necessarily those held by the Society for Scholarly Publishing nor by their respective employers.

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