Food with Mark Bittman

Food with Mark Bittman

Mark Bittman

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything; VB6; Animal, Vegetable, Junk) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to perfect your cooking routine to big picture questions about climate change, sustainability, food policy, and global hunger. Each week, Mark and Kate talk with cooks, celebrities, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark and...

Alton Brown Looks Back

Alton Brown Looks Back

The writer, chef, and TV star talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. Head to the Bittman Project for a special excerpt from Alton's new book, Food for Thought: https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star revi

Feb 19, • 30:46

Food Addiction and the Path to Real, Positive Change

Food Addiction and the Path to Real, Positive Change

Professors—and ultraprocessed food experts—Ashley Gearhardt and Kelly Brownell join Mark and Kate to talk about why the robust new science about food and addiction is going to be hard to ignore, how junk food could take the path of cigarettes and opioids with regards to litigation (and how tobacco paved the way), and why marketing these foods to kids is so successful (and the many reasons why kids are so important to focus on).Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wh

Feb 13, • 36:15

Jared Blumenfeld: Let's Fight for a Joyful Future

Jared Blumenfeld: Let's Fight for a Joyful Future

The national climate leader and philanthropist talks to Mark about why he's excited about the future of food; the role that well-heeled philanthropy can, should, and does play in food and climate; the ways in which school food is improving that benefits both kids and farmers; and the issue that mainstream environmentalists haven't yet focused on—and should. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey

Feb 5, • 35:36

Bradley Tusk Knows Firsthand: Feeding People Is a Solvable Problem

Bradley Tusk Knows Firsthand: Feeding People Is a Solvable Problem

The venture capitalist and political strategist talks to Mark and Kate about when, how, and why he chose to focus his efforts on hunger—and exactly how these efforts have proven so successful; what's stopping politicians from feeding kids; and the best ways to put food on the table when government isn't helping. Plus, how he's attempting to turn mobile voting into a reality. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwith

Jan 29, • 41:49

The Colberts find Love in Lowcountry, from Your Mama's Kitchen

The Colberts find Love in Lowcountry, from Your Mama's Kitchen

Sharing another podcast we can’t get enough of: Your Mama’s Kitchen. It’s a show about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Host Michele Norris talks to Michelle Obama, Glennon Doyle, José Andrés and so many other guests about the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives. And of course, each guest shares a recipe for a favorite dish from their youth so

Jan 28, • 47:18

Paula Daniels Is Arranging a World Around Good Food

Paula Daniels Is Arranging a World Around Good Food

The food systems expert talks to Mark about The Center for Good Food Purchasing, which she co-founded ten years ago—and about her new role at the LA County Office of Food Equity, a new coalition of people working on good food availability with a commitment from the county. Plus, the two discuss the definitions behind good, sustainable, and fair food. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thank

Jan 22, • 42:48

Phoebe Robinson and the Beauty of Nerding Out

Phoebe Robinson and the Beauty of Nerding Out

The comedian talks to Kate about her new show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherev

Jan 8, • 35:55

Kate Rutherford: At the Intersection of Rock Climbing and Good Food

Kate Rutherford: At the Intersection of Rock Climbing and Good Food

Revisiting our episode with professional climber and good food advocate Kate Rutherford, who talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbi

Jan 1, • 30:49

Jeremy Salamon: Hungarian Food From a 2nd Generation POV

Jeremy Salamon: Hungarian Food From a 2nd Generation POV

The Brooklyn-based chef talks to Mark and Kate about what made growing up with both of his grandmothers around so magical; how, with his much-loved restaurant, Agi's Counter, he's preserving the past as he helps it to evolve a bit; and why he thinks of some of his most popular recipes as Pokémon.The Bittman Project is featuring two recipes from Jeremy's book, Second Generation: Hungarian and Jewish Classics Reimagined: Nokedli Cacio e PepePoached RadishesAre you liking Food with Mark Bittman? Go

Dec 25, 2024 • 34:47

Ben Mims: The Soul of a Cookie

Ben Mims: The Soul of a Cookie

The food writer and cookbook author – most recently of Crumbs: Cookies and Sweets from Around the World – talks to Mark and Kate about COOKIES. Do we take them for granted? What constitutes a cookie? Plus, the most interesting things Ben learned in his research, how cookies have evolved to suit the changing times, his favorite cookie recipes for the holidays, and what it was like to test and taste 300 cookie recipes.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take

Dec 18, 2024 • 32:27

Brita and Bryce Lundberg: When Rice = Family

Brita and Bryce Lundberg: When Rice = Family

The father-daughter farmer duo, of Lundberg Family Farms, talk to Mark and Kate about making the right choices in farming for four generations, the organic spectrum, why working together is so wonderful, and why you might want to taste your soil. (Plus – what does "regenerative" actually mean?)Want rice recipes? We've got them: https://bittmanproject.com/collection/rice/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkb

Dec 13, 2024 • 33:37

Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb

Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb

Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.Get Regula Ysewijn's recipe for Anchovy Éclairs here:

Dec 11, 2024 • 37:41

Secretary Tom Vilsack: The Future of Farming and Food

Secretary Tom Vilsack: The Future of Farming and Food

The Secretary of Agriculture talks to Mark about the progress we've made in farming and agriculture in the last decade, debunking the "all farms are the same" myth and exactly why it's so important to support small farmers; the new opportunities that have been created in the farming space; why he's so concerned about rebuilding rural populations; and where the real opportunities lie.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/

Dec 4, 2024 • 45:56

Calvin Trillin and His Biggest Fan, Mark Bittman

Calvin Trillin and His Biggest Fan, Mark Bittman

The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.Get the Applesauce recipe mentioned in this episode on The Bittman Project: https://www.bittmanproject.com/p/mark-bittman-applesauceAre you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listenin

Nov 27, 2024 • 30:30

Bryan Ford: It’s a Great Time to Be a Baker

Bryan Ford: It’s a Great Time to Be a Baker

Baker Bryan Ford talks to Mark and Kate about his new book, Pan Y Dulce; what it's like to truly interpret a food culture; the trickiness of ingredients and cost and taste; and why it's so exciting to be a first generation baker right now.The Bittman Project is featuring two recipes from Pan Y Dulce:Tustacas: https://bittmanproject.com/recipe/tustacas/Roles de Pimiento Asado: https://bittmanproject.com/recipe/roles-de-pimiento-asado/Are you liking Food with Mark Bittman? Got feedback? We'd love

Nov 20, 2024 • 37:07

What’s It Like to Be a Chef on a Cruise Ship?

What’s It Like to Be a Chef on a Cruise Ship?

Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcohol consumption has changed.Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/speci

Nov 20, 2024 • 27:08

Jody Eddy: Inspired by Food in Divine Places

Jody Eddy: Inspired by Food in Divine Places

Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and how sacred spaces reflect our modern world and are as dynamic and fundamental to our society as they ever were.The Bittman Project is featuring two recipes from Elysian Kitchens:Ho

Nov 13, 2024 • 38:38

Al Roker and Courtney Roker Laga: Bringing the Charm

Al Roker and Courtney Roker Laga: Bringing the Charm

The father-daughter duo talks to our father-daughter duo about their new cookbook and why it's special – and what it was like working on it together. Plus, Courtney's "recipe detective" journey and Al's take on The Morning Show – and Mark's on The Bear. Get the recipe for Everything-Bagel and Lox Strata on The Bittman Project: https://bittmanproject.com/recipe/everything-bagel-and-lox-strata/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and pleas

Nov 6, 2024 • 37:04

Alice Waters, Spence Medford, and Farm to School Lunch

Alice Waters, Spence Medford, and Farm to School Lunch

Mark and Kate talk with Alice Waters, founder of the Edible Schoolyard Project, and Spence Medford, senior vice president at The Henry Ford Museum of American Innovation. Together, they analyze why there are reasons to be optimistic about school lunch, and especially about school-supported agriculture. The team's new project – School Lunch across America – is working on furthering the mission of great food for America's kids. And there’s more, as Alice (especially) discusses the critical importa

Oct 30, 2024 • 48:15

Alexander Smalls: In the African Community, Food Is Currency

Alexander Smalls: In the African Community, Food Is Currency

The chef and cookbook writer talks to Mark and Kate about being a Black man in opera, and why he left the art behind to become a chef; traveling through Africa and the beauty of educating others on the continent's cooking traditions; and the one food tradition he encountered in his journeys that shocked him.Get the recipe for Wild Greens and Cheese Pap on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/Get the recipe for Peanut Butter Porridge with Fruit on The Bittman Pr

Oct 23, 2024 • 30:18

Julia Turshen on Feeling Gratitude in the Kitchen

Julia Turshen on Feeling Gratitude in the Kitchen

Writer and food champion Julia Turshen talks to Mark and Kate about the beauty and the struggles that come with being a diligent home cook, how 2020 changed the way we make dinner (and clean up), if "aspirational cooking" has made people cook less, and her new cookbook, What Goes with What.Get Julia's recipe for Caesar Spaghetti on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen

Oct 16, 2024 • 31:32

Exposing the Toxic Underbelly of Tyson Foods

Exposing the Toxic Underbelly of Tyson Foods

Reporter Alice Driver talks with Mark and Kate about her work with Arkansas-based Tyson employees – many of whom are immigrants and refugees – for her book, Life and Death of the American Worker. She explains why the number of injuries at the company is higher than reported; how employees feel gaslit; why support for meatpacking companies – and, by default, their cruel practices – is bipartisan; and the growing role of children in the industry. Subscribe to Food with Mark Bittman on Apple Podcas

Oct 9, 2024 • 31:42

A Love Letter to Bangkok in NYC's West Village

A Love Letter to Bangkok in NYC's West Village

Jen Saesue and Max Wittawat, owner and chef (respectively) at NYC's wildly successful Bangkok Supper Club, talk to Kate and Mark about bringing Bangkok to life in New York, being jaded by fine dining, the art of ordering Thai food, and the secret to Max's toasted rice powder. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and

Oct 2, 2024 • 36:21

Exploring School Lunch In Meghalaya, India

Exploring School Lunch In Meghalaya, India

Mark and Kathleen talk to each other from Meghalaya, in the east Khasi hills, where the government provides just 5 rupees per child per day for school lunch – about 6 cents – plus rice. They talk about the funding that's underway for a group of schools in Meghalaya to change meals there, plus what the schools can do to maintain these positive changes when the funding runs out.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow b

Sep 25, 2024 • 24:37

How Food in the US Is Used to Divide and Conquest

How Food in the US Is Used to Divide and Conquest

Writer Andrea Freeman, a pioneer in food politics, talks to Mark and Kate about the history of food politics, from colonization to slavery to the Americanization of immigrant food culture; how the way we operate now is rooted in these practices; how Big Food has figured out how to meet kids where they are at any given point in time—from television to TikTok; and how oppression in the US has shaped cultural norms to make racial health disparities appear natural—and, as a result, impossible to sol

Sep 18, 2024 • 28:12

Is Alcohol the Tobacco of the 21st Century?

Is Alcohol the Tobacco of the 21st Century?

Journalist Tim Requarth talks to Mark about the French Paradox and the "J-shaped" relationship between alcohol consumption and health, the inconvenience of alcohol being a little good for you, the less drinking trend and where it's headed (what will alcohol consumption look like in 2080?), and Mark's brushes with sobriety.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow M

Sep 11, 2024 • 31:38

Fixing the Food System, One Generation at a Time

Fixing the Food System, One Generation at a Time

John Ikerd, one of the leading experts in the world on the economics of sustainable agriculture, and environmental activist Mackenzie Feldman talk to Mark about how they learn from each other, despite — or perhaps because of — their age gap; why recreating local food systems is so important; and what people in their 20s are most concerned about when it comes to food and agriculture.Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all

Sep 4, 2024 • 34:19

Why There’s No Simple “Solution” to Food and Agriculture Issues

Why There’s No Simple “Solution” to Food and Agriculture Issues

Food historian, thought-leader, and writer Julie Guthman talks to Mark and Kate about how so many of the tech "solutions" behind industrial animal production are narrow-minded; why the arguments around alternative meat don't add up and what the entrepreneurs behind it don't understand; and the real resource use comparison between pasture raised meat, factory farmed meat, fake meat, and cell meat.Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and

Aug 28, 2024 • 26:52

Jean-Martin Bauer: Famine Is Not a Natural Event

Jean-Martin Bauer: Famine Is Not a Natural Event

The humanitarian leader and writer talks to Mark about the paradoxes of famine; what we should be thinking about when we talk about hunger and solutions and what we can do at the global and local levels to help; and how we can raise awareness—and, in turn, prompt action. Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-

Aug 21, 2024 • 30:12

Senator Bennet: Food Rights Are Everyone’s Rights

Senator Bennet: Food Rights Are Everyone’s Rights

Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voy

Aug 14, 2024 • 28:17

Everybody Has an Idea for a Cooking Show

Everybody Has an Idea for a Cooking Show

Writer and veteran TV producer Karen Katz talks to Mark and Kate about being PC on TV, how she learned to love cooking and to be brave in the kitchen, and being executive producer of Emeril Live during its heyday – including the hazing process.To get Karen's recipe for French Harvest Soup, head to the Bittman Project: https://bittmanproject.com/recipe/karen-katzs-french-harvest-soup/Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off al

Aug 7, 2024 • 27:08

We Love Chef Toya Boudy

We Love Chef Toya Boudy

The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love.To get the recipe for Toya's Eggs & Rice, head to the Bittman Project: https://bittmanproject.com/recipe/toya-boudys-eggs-rice/Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://w

Jul 31, 2024 • 40:19

This Is What Community Looks Like

This Is What Community Looks Like

Michelle Horovitz, LaTasha Powell, and Princess Titus – the founders of Minneapolis-based Appetite for Change – talk to Mark and Kate about how to use the psychology of a community to create a food system that works for all; passing the torch of food justice to the next generation; teaching a community to cook; and what makes their new cookbook, Appetite for Change, so special.  To get the recipe for the Appetite for Change Coconut Cornbread with Citrus Honey Butter, head to the Bittman Project:

Jul 24, 2024 • 39:23

René Redzepi: "Let's Be a Part of Something Different"

René Redzepi: "Let's Be a Part of Something Different"

Chef René Redzepi and journalist Matt Goulding talk to Mark and Kate about their new Apple TV+ show, Omnivore, and some of the shocking revelations that came from it with regards to how we feed ourselves; the evolution of Noma and what the way forward in fine dining looks like; the commonalities between chile eating, horror movie watching, and riding roller coasters; and why they're optimistic when it comes to food in general. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wh

Jul 17, 2024 • 42:31

Cooking Can Always Become Simpler

Cooking Can Always Become Simpler

Today, we revisit Kate's conversation with Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and one of Mark's recent books, the completely revised How to Cook Everything Fast.To get Mark's recipe for Spinach Carbonara, head to the Bittman Project: https://bittmanproject.com/recipe/spinach-carbonara/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by

Jul 10, 2024 • 22:22

Do We Ask the Organic System to Do Too Much?

Do We Ask the Organic System to Do Too Much?

Atlantic staff writer Annie Lowrey talks to Mark and Kate about her recent piece, "The Truth About Organic Milk," which details how cows are suffering on even the most humane dairy farms; why raising cows in herds on pasture isn't always enough; the pros and cons of being so strict about antibiotics; and yet, although organic farms aren’t perfect, they’re still way better than “conventional” (i.e. industrial) farms.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you l

Jul 3, 2024 • 26:13

The Sweetest of the Sweets: Abi Balingit

The Sweetest of the Sweets: Abi Balingit

We revisit our episode with the lovely, lively baking genius — and recent James Beard Award winner — Abi Balingit, who talks to Holly and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want mo

Jun 26, 2024 • 35:12

Francesco Turrisi: Pasta Rules!

Francesco Turrisi: Pasta Rules!

The musician and avid cook talks to Mark and Kate about the learning processes of cooking and playing music, why Italians get so mad about Italian-American food, Italian food legends vs. history, and knowing your pasta.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscr

Jun 19, 2024 • 28:41

Khushbu Shah: Call It Fusion With Intention

Khushbu Shah: Call It Fusion With Intention

The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep.Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/Subscribe to Food with Mark Bitt

Jun 12, 2024 • 26:18

Fadi Kattan: The Real Bethlehem, and Its Food

Fadi Kattan: The Real Bethlehem, and Its Food

The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had, and continues to have, on agriculture; and his new book, which is a loving tribute to his home, Bethlehem. We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here. https://bittmanproject.com/re

Jun 5, 2024 • 33:34

What We Talk About When We Talk About BBQ

What We Talk About When We Talk About BBQ

A rerun full of Southern charm! Ed and Ryan Mitchell, the dynamic father/son duo, talk to the father/daughter duo (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' https://bittmanproject.com/recipe/ed-mitchells-i-dont-eat-everybodys-potato-salad/Subscribe to Food with

May 29, 2024 • 33:50

What’s Wrong With School Food – And What’s Right?

What’s Wrong With School Food – And What’s Right?

Kendal Chavez, Food and Hunger Advisor in the office of New Mexico Governor Michelle Lujan Grisham; Curt Ellis, co-founder of FoodCorps; and Stephanie Lip, Senior School Food Operations Specialist at the Chef Ann Foundation talk to Mark about all things school food – "the biggest restaurant chain in the country." Why what we feed our kids is fundamental to our democracy, why school food is a political football, who's got the power to shape school food now, and all the great work that's happening

May 22, 2024 • 34:39

Unpacking 18th Century Food with A.J. Jacobs

Unpacking 18th Century Food with A.J. Jacobs

The author of The Year of Living Constitutionally talks to Mark and Kate about how he threw an 18th century dinner party and what we can all learn from it; the things that people in the 1700s got right when it came to elections; the reactions he got when he walked around Manhattan with a tricorne hat and carrying a musket; and his family's reaction to his year of attempting to follow the original meaning of the Constitution. Subscribe to Food with Mark Bittman on Apple Podcasts, S

May 15, 2024 • 28:32

For Chantha Nguon, Family Recipes Are a Lifeline

For Chantha Nguon, Family Recipes Are a Lifeline

The author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; how the memory of her mother's cooking saved her life; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now. The recipe mentioned on today's show can be found on the Bittman Project, here: https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouanS

May 8, 2024 • 26:43

What Can Make You More Susceptible to Food Addiction?

What Can Make You More Susceptible to Food Addiction?

Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addicted and people who don't; and exactly how foods are designed to reel you in. PLUS: Food stylist Barrett Washburne talks to Kate about where the t

May 1, 2024 • 37:51

Alain Ducasse: The Best Is Yet to Come

Alain Ducasse: The Best Is Yet to Come

The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to list

Apr 24, 2024 • 28:22

Earth Day, with Earth Warrior Bill McKibben

Earth Day, with Earth Warrior Bill McKibben

Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential styling tools and how to take better food photos. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to li

Apr 17, 2024 • 30:56

What We Can Learn From School Lunch in Japan

What We Can Learn From School Lunch in Japan

Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist B

Apr 3, 2024 • 27:29

Alice Waters: Still Expanding Her Legacy

Alice Waters: Still Expanding Her Legacy

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven, and food styling tips and tricks. To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project:&nbs

Mar 27, 2024 • 39:36

Tom Philpott: How to Unleash Innovation in Farm Country

Tom Philpott: How to Unleash Innovation in Farm Country

Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.Subscribe to Food with Mark Bittman on Apple Podcasts, Spot

Mar 20, 2024 • 39:46

Von Diaz: The Beauty and Importance of Island Cooking

Von Diaz: The Beauty and Importance of Island Cooking

Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://

Mar 13, 2024 • 40:11

"Having Nonalcoholic Spirits Keeps Me From F-ing Up"

"Having Nonalcoholic Spirits Keeps Me From F-ing Up"

Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podc

Mar 6, 2024 • 28:35

What We Can — And Should — Learn From Peasants

What We Can — And Should — Learn From Peasants

Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman

Feb 28, 2024 • 23:46

Lelani Lewis Happily Accepts the Title of Activist

Lelani Lewis Happily Accepts the Title of Activist

The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.Find the recipe for Lelani Lewis's Plantain and Pumpkin Curry on the Bittman Project: https://bittmanproject.com/recipe/lelani-lewiss-p

Feb 21, 2024 • 34:13

Greg D'Alesandre Really, Really Loves Chocolate

Greg D'Alesandre Really, Really Loves Chocolate

The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently.Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/Subscribe to Food with Mar

Feb 14, 2024 • 31:38

Mavis-Jay Sanders: I Just Want to Feed People Good Food

Mavis-Jay Sanders: I Just Want to Feed People Good Food

Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Appl

Feb 7, 2024 • 26:18

Jamie Oliver: Cooking Is a Superpower

Jamie Oliver: Cooking Is a Superpower

The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star

Jan 31, 2024 • 26:10

George Stiffman: What's So Special About Tofu?

George Stiffman: What's So Special About Tofu?

Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu.View this episode's recipe and show notes here: bittmanproject.com/recipe/broken-cuisines-mediterranean-cherry-tomato-chickpeas/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and ple

Jan 24, 2024 • 24:15

Michele Norris: Food Is How We Find Each Other

Michele Norris: Food Is How We Find Each Other

Journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. View this episode's recipe and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter

Jan 17, 2024 • 32:29

Feeding Kids Can Be a Total Pain - or Not!

Feeding Kids Can Be a Total Pain - or Not!

A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotif

Jan 3, 2024 • 30:18

GLWD's Andre Daquigan: Food is Love, Always

GLWD's Andre Daquigan: Food is Love, Always

God's Love We Deliver executive chef Andre Daquigan talks to Mark and Kate about what the holidays are like at an organization that routinely prepares and delivers 13,000 meals a day; why he loves his job so much, and what makes others so passionate about the organization; and how God's Love has changed since it was founded in 1985, during the height of the AIDS crisis. View this episode's recipe and show notes here: https://bittmanproject.com/recipe/smoky-braised-winter-squash-soup/Subscri

Dec 20, 2023 • 31:54

Kate Rutherford: Rock Climbing Meets Great Food

Kate Rutherford: Rock Climbing Meets Great Food

Professional climber and good food advocate Kate Rutherford talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on App

Dec 13, 2023 • 32:00

Claudia Roden and the Meaning of Jewish Food

Claudia Roden and the Meaning of Jewish Food

A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/rodenSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 s

Dec 6, 2023 • 28:41

"Live" with José Andrés and Mark Bittman!

"Live" with José Andrés and Mark Bittman!

In this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.F

Nov 29, 2023 • 1:16:11

The Episode to Listen to While You're Cooking

The Episode to Listen to While You're Cooking

Chef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Foll

Nov 22, 2023 • 25:47

How the Best Chefs and Cooks Do Thanksgiving

How the Best Chefs and Cooks Do Thanksgiving

Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon).View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-podSubscribe to Food with Mark Bittman

Nov 15, 2023 • 40:19

Vietnamese Cooking in the US Goes Full Circle

Vietnamese Cooking in the US Goes Full Circle

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflowerSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help

Nov 8, 2023 • 40:24

The Choreography of Cooking

The Choreography of Cooking

Today, we revisit a popular episode from a year ago: Kerri Conan and Mark talk to Kate about the revised edition of How to Cook Everything Fast, the myth of mise en place, learning a method of cooking that will last a lifetime, and Noodles with Minty Scallion Sauce and Sliced Chicken.View this episode's recipe and show notes here: https://www.bittmanproject.com/i/87455669/spinach-carbonaraSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please h

Nov 1, 2023 • 22:34

JP Park: There Are No Rules in Korean Food

JP Park: There Are No Rules in Korean Food

The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-manduSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review

Oct 25, 2023 • 34:30

Changing Lunch Options, One School at a Time

Changing Lunch Options, One School at a Time

Wellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman,

Oct 18, 2023 • 31:58

Andrew Friedman: The Lives Behind Your Meal

Andrew Friedman: The Lives Behind Your Meal

Writer Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Inst

Oct 11, 2023 • 32:15

Jacques Pépin: The Best Home Cook Ever

Jacques Pépin: The Best Home Cook Ever

Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pépin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannetteSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

Oct 4, 2023 • 30:56

The Great Potential of a Nonprofit Restaurant

The Great Potential of a Nonprofit Restaurant

Chef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markb

Sep 27, 2023 • 43:29

Klancy Miller: Good Change in the Food World

Klancy Miller: Good Change in the Food World

Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodpri

Sep 20, 2023 • 36:18

Food: 1960s vs. Now, with Michael Jacobson

Food: 1960s vs. Now, with Michael Jacobson

Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at

Sep 13, 2023 • 35:58

Frank Bruni: Losing Vision, Finding Vision

Frank Bruni: Losing Vision, Finding Vision

Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food conte

Sep 6, 2023 • 31:05

Kin Lui and Casson Trenor: Veganizing Sushi

Kin Lui and Casson Trenor: Veganizing Sushi

Trailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good food. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more f

Aug 30, 2023 • 38:43

Talking Junk with Chris van Tulleken

Talking Junk with Chris van Tulleken

The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Aug 23, 2023 • 46:00

Calvin Trillin: Food as Comic Relief

Calvin Trillin: Food as Comic Relief

The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauceSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitte

Aug 16, 2023 • 29:51

How Cookie Monster Shows Kids How to Eat Well

How Cookie Monster Shows Kids How to Eat Well

In this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/cookie-monster-and-gonger-tell-allSubscribe to Food with

Aug 9, 2023 • 27:45

Chris Morocco: What is a Recipe, Anyway?

Chris Morocco: What is a Recipe, Anyway?

The food director of bon appétit talks to Mark and Kate about recipes vs. templates, his podcast, ugly 6pm scrambling, and his top four summer recipes. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chris-moroccos-corn-and-chickpeaSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Face

Aug 2, 2023 • 41:49

Bill McKibben: There's a Lot We Can Be Doing

Bill McKibben: There's a Lot We Can Be Doing

In this conversation from 2022, frontline climate activist Bill McKibben talks to Mark about why the 1980 presidential election resulted in the most fateful decision of our time on this planet, how we stopped thinking about society and started thinking about individuals, the interrelation of white supremacy and climate, and what we can do to move in a positive direction. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow b

Jul 26, 2023 • 36:38

Bow Down to Dessert Queen Abi Balingit!

Bow Down to Dessert Queen Abi Balingit!

The lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingitSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Face

Jul 19, 2023 • 35:07

Lalo García is the Definition of a Maverick

Lalo García is the Definition of a Maverick

The Mexico City-based chef talks to Mark, Kate, and his biographer, Laura Tillman, about his incredible journey from a childhood as a migrant farmworker and subsequent deportation to star chef, why he feels like despite all he does, it will never feel like enough, and how he's managing the turning point that comes for many chefs.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-lalo-garcia-porciniSubscribe to Food with Mark Bittman on Apple P

Jul 12, 2023 • 36:59

Revisiting a Chat with an Old Pal: Al Roker

Revisiting a Chat with an Old Pal: Al Roker

A warm and fuzzy episode from 2022! America's sweetheart Al Roker talks to Mark about his passion for weather history, how he stays positive when it comes to climate change, how he's seen food change on the TODAY set through the years, and the joy of cooking.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovableSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by

Jul 5, 2023 • 31:25

Nasim Alikhani: The Beauty of Layers

Nasim Alikhani: The Beauty of Layers

The wildly popular Brooklyn-based chef talks to Mark and Kate about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-nasim-alikhaniSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitte

Jun 28, 2023 • 32:07

Niki Segnit is a Self-Taught Flavor Genius

Niki Segnit is a Self-Taught Flavor Genius

The prolific food writer talks to Mark and Kate about the un-exact nature of flavor pairing ("it should be right-ish"), why an unexpected combination like orange and coffee works so well, and the only way to eat fish and chips. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/coffee-and-maple-syrupSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podca

Jun 21, 2023 • 33:58

Ed and Ryan Mitchell — and the Magic of BBQ

Ed and Ryan Mitchell — and the Magic of BBQ

The father/son (Ed and Ryan) team talk to the father/daughter team (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' recipe: https://www.bittmanproject.com/p/food-with-mark-bittman-ed-and-ryan-mitchellSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or w

Jun 14, 2023 • 32:40

Dr. David Katz Weighs in on the Body Wars

Dr. David Katz Weighs in on the Body Wars

Katz talks to Mark and Kate about why it's important to address weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject

Jun 7, 2023 • 41:13

Selling Candy on the Subway: Kwame Onwuachi

Selling Candy on the Subway: Kwame Onwuachi

Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway.Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here: https://www.bittmanproject.com/p/kwame-onwuachiSubscribe to Food with Mark Bittman on Apple Podcasts, Sp

May 31, 2023 • 26:49

To Know Tim Ryan is to Love Tim Ryan

To Know Tim Ryan is to Love Tim Ryan

The former congressman and Ohio Senate nominee talks to Mark and Kate about how life as a high school QB led to politics, how politics led to food, and the beauty of being home a bit more.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bit

May 24, 2023 • 36:28

Eating Jellybeans Meticulously with Sam Irby

Eating Jellybeans Meticulously with Sam Irby

Writer and comedy queen Samantha Irby talks to Holly and Kate about palate evolutions, freaking out at Trader Joe's, and not thinking too deeply. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments

May 17, 2023 • 32:28

A Warm Welcome to Margaret Cho & Rachel Belle

A Warm Welcome to Margaret Cho & Rachel Belle

It's a feed drop! We're swapping shows with Your Last Meal with Rachel Belle — a show that, yes, asks every guest what their last meal would be, but also consults with chefs and culinary anthropologists, ice cream scientists and hungry astronauts to uncover the history, science, and culture of these dishes. The episode we're featuring today boasts a guest like no other: comedian Margaret Cho! Join her as she talks to Rachel about spam musubi, opening for Jerry Seinfeld in her late teen

May 10, 2023 • 37:35

Senator Bennet: Access to Food is a Right

Senator Bennet: Access to Food is a Right

Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-senator-michael-bennetSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen,

May 3, 2023 • 31:09

Manu Buffara is Bringing Curitiba to Manhattan

Manu Buffara is Bringing Curitiba to Manhattan

The internationally-acclaimed chef talks to Kate and Mark about her new book, community gardens in action, opening a restaurant in NYC, and the time she (accidentally) fermented her clothes. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at

Apr 26, 2023 • 32:07

Earth Day: Jane Goodall and Lauren Sweeney

Earth Day: Jane Goodall and Lauren Sweeney

In celebration of Earth Day, Lauren Sweeney, CEO and co-founder of DeliverZero, talks to Mark about how she's changing takeout and delivery packaging and how, one day soon, single-use packaging "will seem like smoking on an airplane"; plus, a second look at a two-year-old interview with the incomparable Jane Goodall, who talks to Mark about our collective "indomitable spirit" and why she's hopeful.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bit

Apr 19, 2023 • 40:20

Delia Ephron on the Joys of Sisters — & Food

Delia Ephron on the Joys of Sisters — & Food

Writer Delia Ephron talks to Kate and Mark about the fortieth anniversary of Nora Ephron's Heartburn, her food relationship with her sister, books vs. movies, and the New York culinary universe.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-delia-ephronSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Tw

Apr 12, 2023 • 33:35

Dan Ahdoot is Not a Fan of Giant Raw Clams

Dan Ahdoot is Not a Fan of Giant Raw Clams

The stand up comedian and Cobra Kai actor talks to Mark and Kate about hunting on the Long Island Expressway, how he became a pretentious foodie at the ripe old age of 11, and looking for love in all the wrong places.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's ne

Apr 5, 2023 • 28:20

José Andrés: Shorter Walls, Longer Tables

José Andrés: Shorter Walls, Longer Tables

The humanitarian and chef talks to Mark about the way he ate growing up, the dark side of street food, the question of “too much empathy," and, of course, World Central Kitchen.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-jose-andresSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman,

Mar 29, 2023 • 47:16

Nigella Lawson, the Second Time Around

Nigella Lawson, the Second Time Around

The queen of home cooking talks to Mark about food and comfort, 'guilty pleasures' and misogyny, and why it's good for people to see bad knife skills.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments

Mar 22, 2023 • 45:21

Adam Gopnik Knows the Secret to Soufflés

Adam Gopnik Knows the Secret to Soufflés

The prolific New Yorker writer talks to Mark and Kate about micro mastery vs macro mastery, the ideal way to get a soufflé to rise, and his favorite New York meals. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-adam-gopnikSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on

Mar 15, 2023 • 32:07

Feeding Kids: Eden Grinshpan + Aliza Sokolow

Feeding Kids: Eden Grinshpan + Aliza Sokolow

Top Chef Canada host and author Eden Grinshpan and Emmy winner Aliza Sokolow talk to Kate about the strange things kids will try (fish eyeballs and baking soda), picky picky eaters, and teaching our children about food. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Fo

Mar 8, 2023 • 30:23

The Unprecedented Eric Ripert

The Unprecedented Eric Ripert

Revisiting Mark’s talk with the acclaimed chef-owner of Le Bernardin — who just earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripertSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on

Mar 1, 2023 • 45:05

Mrs. Brightside: The Inspiring Toya Boudy

Mrs. Brightside: The Inspiring Toya Boudy

The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-toya-boudyWe would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittmanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to li

Feb 22, 2023 • 42:25

Vishwesh Bhatt: WTF Does Heritage Truly Mean?

Vishwesh Bhatt: WTF Does Heritage Truly Mean?

James Beard winning chef Vishwesh Bhatt talks to Mark and Kate about the marvelous flexibility of food, how "fusion" became a dirty word, and grocery store birthday cake. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-vishwesh-bhattWe would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittmanSubscribe to Food with Mark Bittman on Apple Podcasts, Spot

Feb 15, 2023 • 31:41

Black Farmers Own Just 1% of US Farmland

Black Farmers Own Just 1% of US Farmland

Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mar

Feb 8, 2023 • 34:19

Peter Hoffman and the 'High Fashion' of Food

Peter Hoffman and the 'High Fashion' of Food

Melissa McCart and Mark talk to Peter Hoffman about how the "trend" of sourcing well has changed, cooking beans in the fireplace, and how to embrace seasonality to the fullest — even if you're an urban dweller.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/peter-hoffman-fireplace-beansSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark

Feb 1, 2023 • 28:21

Dinner in Your Underwear: David Sedaris

Dinner in Your Underwear: David Sedaris

Revisiting David Sedaris chatting with Mark about his favorite jokes, bathing while cooking, and why ridiculous things always seem to happen to him.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments ab

Jan 25, 2023 • 40:34

Eric Kim is a Big Fan of Zombie Vegetables

Eric Kim is a Big Fan of Zombie Vegetables

The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanutsSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitte

Jan 18, 2023 • 37:12

Pinky Cole: Making Vegan Food for Non-Vegans

Pinky Cole: Making Vegan Food for Non-Vegans

Holly and Kate talk to restaurateur and philanthropist Pinky Cole about how her wildly popular vegan chain, Slutty Vegan, targets meat lovers; philanthropy and opportunity; living with a meat-loving man; and mom guilt.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pinky-coleSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter

Jan 11, 2023 • 25:15

Chinese Vegetarian Cooking with Hannah Che

Chinese Vegetarian Cooking with Hannah Che

Mark and Kate talk to cook and food writer Hannah Che about personal food choices vs. community, what exactly makes cooking vegetables so different from cooking meat, and the three categories of vegetarian Chinese cooking.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chinese-vegetarianSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow

Jan 4, 2023 • 19:20

The Inspiring Persistence of Marion Nestle

The Inspiring Persistence of Marion Nestle

Mark and Kate talk to public health advocate Marion Nestle about a life in food politics, corporate power over the food supply, and NYC in the 1950s. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/nestleSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markb

Dec 28, 2022 • 31:48

Mince Pies for Everyone!

Mince Pies for Everyone!

Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time. View this episode's recipe and show notes here: https://www.bittmanp

Dec 21, 2022 • 42:55

The Marvelous Claudia Roden

The Marvelous Claudia Roden

Mark talks to a true culinary wonder about Hanukkah traditions everywhere, the changing nature of recipes, and the meaning of "Jewish food."View this episode's recipe and show notes here: https://www.bittmanproject.com/p/rodenSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark'

Dec 14, 2022 • 28:07

The Season is Boss: Jody Williams & Rita Sodi

The Season is Boss: Jody Williams & Rita Sodi

Kate and Melissa talk to two of New York's most beloved restaurateurs about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/via-carotaSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagra

Dec 7, 2022 • 21:33

The Myth of Mise en Place

The Myth of Mise en Place

Kate talks to Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and Mark's new book, the completely revised How to Cook Everything Fast.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/fast-podcastSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at

Nov 30, 2022 • 23:09

Thanksgiving Pt 2: Less Crazy, More Cozy

Thanksgiving Pt 2: Less Crazy, More Cozy

Adrienne Cheatham, Emily and Marvette Meggett, Senator Cory Booker, and Sesame Street's Gonger join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/the-only-thing-to-listen-to-whileSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star rev

Nov 23, 2022 • 25:57

Thanksgiving Pt 1: Rituals, Struggles, & FOOD

Thanksgiving Pt 1: Rituals, Struggles, & FOOD

Tom Colicchio, Stephen Satterfield, Sheldon Simeon, and Nigella Lawson join Mark and Kate to talk lasagna appetizers, holiday contemplation, adobo turkey tails, and bread sauce. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-podSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Face

Nov 16, 2022 • 41:32

Dan Levy's Big Love is Food (But Not Cooking)

Dan Levy's Big Love is Food (But Not Cooking)

Mark and Kate talk to the incomparable actor about finding comedy in a soft place, eating like a goldfish, love of family, and the similarities between "Schitt's Creek" and his new show, "The Big Brunch."View this episode's recipe and show notes here: https://www.bittmanproject.com/p/levySubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, an

Nov 9, 2022 • 39:18

Cory Booker: Food Isn't a Tidy Partisan Issue

Cory Booker: Food Isn't a Tidy Partisan Issue

Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/bookerSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star revi

Nov 2, 2022 • 45:11

Alice Waters, First Lady of Food

Alice Waters, First Lady of Food

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/watersSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbitt

Oct 26, 2022 • 35:10

Diwali Desserts & Dishing with Hetal Vasavada

Diwali Desserts & Dishing with Hetal Vasavada

Mark and Kate talk to baker and cookbook author Hetal Vasavada about the truths and falses about making Indian sweets, the MasterChef cattle call, and the utter joy of Diwali.Get the recipe from this week's episode, plus enter to win a copy of Hetal's book, Milk & Cardamom, here: https://www.bittmanproject.com/p/vasavadaSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

Oct 19, 2022 • 37:33

Roadtripping (and Eating) with Linda Ronstadt

Roadtripping (and Eating) with Linda Ronstadt

Mark and Kerri talk to music icon Linda Ronstadt and journalism icon Lawrence Downes about their love of Sonoran food, the beauty of life on the border, and "concerts" in pizza parlors.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ronstadtSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook a

Oct 12, 2022 • 31:08

Jacques Pépin: A Rare Breed of Chef AND Cook

Jacques Pépin: A Rare Breed of Chef AND Cook

Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepinSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitt

Oct 5, 2022 • 31:29

Are Restaurants Too Shaken to Be Innovative?

Are Restaurants Too Shaken to Be Innovative?

Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at

Sep 28, 2022 • 22:41

Victor Hazan Remembers the Wonderful Marcella

Victor Hazan Remembers the Wonderful Marcella

Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @ma

Sep 21, 2022 • 36:08

A Humble Spice and a Dire Warning

A Humble Spice and a Dire Warning

Mark and Melissa talk to writer Amitav Ghosh about the contempt for nature that’s risen within modernity, how contemporary literature is complicit in the environmental crisis, and how a love of food and cooking can deeply impact passion for the earth.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ghoshSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

Sep 14, 2022 • 35:12

The World's Most Charming Home Cooks

The World's Most Charming Home Cooks

In a very special episode highlighting the joys and horrors of home cooking, Mark and Kate talk to Holly Haines, Kevin Becerra, and Lavin Marez about ironic takeout, fallback dinners, bagged salad, and cacio e pepe fails.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/homecooksSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on T

Sep 7, 2022 • 42:09

Writing About Food is a Thrill Like No Other

Writing About Food is a Thrill Like No Other

Mark talks to writer Bee Wilson about the disconnect between politicians and food, why Finland and South Korea are places to pay attention to, and the palm oil controversy.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/beewilsonSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram

Aug 24, 2022 • 39:11

Is Veganism an Impossible Standard?

Is Veganism an Impossible Standard?

Mark talks to anthropologist Barbara King and reducetarian Brian Kateman about the future of meat, the meaninglessness of the term "plant-based," and how animals feel.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/king-katemanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and I

Aug 17, 2022 • 38:04

Jewish Food Can Be Black Food - & Vice Versa

Jewish Food Can Be Black Food - & Vice Versa

Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/twittySubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subs

Aug 9, 2022 • 33:12

Kyle MacLachlan is an Awesome Cook (and Muse)

Kyle MacLachlan is an Awesome Cook (and Muse)

Mark and Kate talk to everyone's favorite actor about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet.View this episode's show notes here: https://www.bittmanproject.com/p/maclachlanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mar

Aug 2, 2022 • 44:37

A Quick Hello From Mark

A Quick Hello From Mark

The team is taking this week off - back next week with your regularly scheduled content, ie a lively convo with a guest that you’ll love.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the sho

Jul 26, 2022 • 1:26

Bill McKibben: Climate's Social Implications

Bill McKibben: Climate's Social Implications

Mark talks to one of our planet's fiercest champions about the dire consequences of the 1980 Presidential election, the true ties between the climate crisis and racial justice, and what you can *actually* do to help.View this episode's show notes here: https://www.bittmanproject.com/p/mckibbenSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittma

Jul 19, 2022 • 36:32

This Food Crisis Is Courtesy of the Letter C

This Food Crisis Is Courtesy of the Letter C

Mark talks with two of the world's most knowledgeable food experts, Jennifer Clapp and Raj Patel, about why the Ukrainian conflict affects the US food supply in such a profound way, whether or not we have an actual global food system, and why the hell we're okay with a "base threshold" of hunger levels.View this episode's show notes here: https://www.bittmanproject.com/p/clapp-patelSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please hel

Jul 12, 2022 • 40:20

How Purposeful Farming Can Change Everything

How Purposeful Farming Can Change Everything

Mark talks to Liz Carlisle, Mai Nguyen, and Latrice Tatsey about bringing back the tribal herd, the meaning of Buddhist farming, and why "regenerative farming" is an eye-rolling term.For the recipe featured today head over to the Bittman Project, here: https://www.bittmanproject.com/p/regenerativeSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bi

Jul 5, 2022 • 45:58

Say Hello to Deb Freeman & Setting the Table

Say Hello to Deb Freeman & Setting the Table

It's our first feed drop! We're swapping shows with Whetstone Radio's Setting the Table — hosted by writer Deb Freeman — which explores the stories and histories of African American cuisine and foodways. Today's episode is one that focuses on something you either love or hate (and that feeling can easily change daily) — alcohol. Yes, African American foodways have not only influenced the way that Americans eat, but how we drink as well, and here you'll be introduced to the stories and legac

Jun 28, 2022 • 32:27

Vive La Femme: Samantha Irby and Lindy West

Vive La Femme: Samantha Irby and Lindy West

The ridiculously talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of Catfish together.For Samantha's Tuna Noodle Casserole recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/irbywestSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bi

Jun 21, 2022 • 42:11

Juneteenth

Juneteenth

Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food.For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenthSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podc

Jun 14, 2022 • 30:53

Great Food, Big Love, and Miss Emily Meggett

Great Food, Big Love, and Miss Emily Meggett

Emily Meggett talks to Kayla Stewart and Mark about the joy and frustration of learning to cook, Edisto Island's commitment to old style food and traditions, and her rich history of feeding her community.Order her new book Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island, here. For the recipe featured today head over to the Bittman Project, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help

Jun 7, 2022 • 27:58

There is No Meat in this Episode

There is No Meat in this Episode

Mark talks to Beyond Meat founder and president Ethan Brown, and the ultimate trailblazer Frances Moore Lappe.Check out my newest cooking experience, How to Eat Less Meat, at courses.markbittman.com.And for the recipe featured today head over to the BittmanProject.com, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook

May 31, 2022 • 37:31

Kwame Onwuachi & the Draw of Intentional Food

Kwame Onwuachi & the Draw of Intentional Food

The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him.For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow

May 24, 2022 • 27:00

Lesley Nicol on Veganism & Being Mrs. Patmore

Lesley Nicol on Veganism & Being Mrs. Patmore

Mark talks to the accomplished actress, Lesley Nicol, about the food on Downton Abbey, how the show inspired her to go vegan, and what it was actually like to wear the infamous Mrs. Beaver costume.For the English Cream Scones recipe, head to the Bittman Project, here.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagra

May 17, 2022 • 34:52

Frank Bruni and the Hidden Beauty of Aging

Frank Bruni and the Hidden Beauty of Aging

Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next. Frank has a new book out, The Beauty of Dusk: On Vision Lost and Found, which is available now where ever books are sold. Get it here. Get the recipe for BruniBerry, here, at The Bittman Project.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever

May 10, 2022 • 32:13

The Glorious, Victorious Asma Khan

The Glorious, Victorious Asma Khan

Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.Recipe of the week: Khatteh Ande (Eggs in Tamarind Gravy)Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbitt

May 3, 2022 • 37:21

The Joyful Anomaly: Al Roker

The Joyful Anomaly: Al Roker

Mark talks to the TODAY host, Al Roker, about how he maintains his infamous joy, his favorite ways to cook when guests come for dinner, and how to stay positive when it comes to climate change.We've posted Al's Rub over at The Bittman Project, https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Tw

Apr 26, 2022 • 31:42

Alison Bechdel on Eating and Cartooning

Alison Bechdel on Eating and Cartooning

Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test.Check out the Peanutty Chopped Salad, here.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions

Apr 19, 2022 • 24:01

Sheldon Simeon and the Hawai'i You Don't Know

Sheldon Simeon and the Hawai'i You Don't Know

Mark talks to universally beloved chef (and recent James Beard nominee) Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.Get the Maui Kale Salad with Sweet Onion Dressing, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook

Apr 12, 2022 • 25:09

Secretary Tom Vilsack Reimagines Food Policy

Secretary Tom Vilsack Reimagines Food Policy

Mark is surprised by new directions taken by the USDA in this conversation with Secretary of Agriculture Tom Vilsack. The discussion continues with Ricardo Salvador, senior scientist and director of the Union of Concerned Scientists Food & Environment Program.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at

Apr 5, 2022 • 53:47

Who’s Interviewing Who? It’s Laura Linney!

Who’s Interviewing Who? It’s Laura Linney!

Mark talks to actress Laura Linney about the amazing women of Ozark, the parallels between cooking and acting, and her memories of the iconic Truman Show. Stick around after the interview for Mark's classic recipe for Grilled or Broiled Shrimp Salad with Thai Basil. You'll find it here at The Bittman Project where we're building a community of home cooks around all things food.A big thank you to Moby and The Void Pacific Choir for the new theme music.Subscribe to Food with Mark Bittman on Apple

Mar 29, 2022 • 31:13

Coming Soon: Mark is back with Laura Linney and more.

Coming Soon: Mark is back with Laura Linney and more.

Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman.Subscribe to Food with Mark Bittman to ensure you never miss an episode. Or connect with Mark and the Bittman team at www.bittmanproject.com or on Twitter, Instagram or Facebook. Hosted on Acast. See acast.com/privacy for more information.

Mar 14, 2022 • 1:51

Bittman's Back: Season Three!

Bittman's Back: Season Three!

Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman. See acast.com/privacy for privacy and opt-out information.

Mar 11, 2022 • 1:51

Bittman Bread!

Bittman Bread!

In this special episode, Mark and Kerri Conan talk about their new book Bittman Bread: No-Knead Whole Grain Baking for Every Day. Bittman Bread is now available wherever books are sold, and it makes a wonderful holiday gift.We want to give a special thank you to our presenting sponsor Cairnspring Mills. Cairnspring Mills is a social purpose company that makes naturally nutritious fresh flours from local grains that are used by seven James Beard award winning chefs including some of the best bake

Dec 22, 2021 • 29:28

Reimagining Soul Food w/ Chris Carter

Reimagining Soul Food w/ Chris Carter

Mark talks to Rev. Dr. Christopher Carter about three eating practices to live by, soul food as a "living organism," and why Black veganism makes so much sense.Order Dr. Carter's new book The Spirit of Soul Food: Race, Faith, and Food Justice wherever books are sold. Follow him on Twitter at @Dr_ChrisCarter or at www.drchristophercarter.com.This episode was sponsored by Charles Schwab (www.schwab.com).Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen,

Dec 13, 2021 • 41:29

Chef Yotam Ottolenghi and Mayukh Sen

Chef Yotam Ottolenghi and Mayukh Sen

Mark talks to Yotam Ottolenghi about veganism, the hardest vegetables to cook, and what the "real" hummus is; and to Mayukh Sen about the complicated legacy of Julia Child, the beauty and power of women in food, and what "success" for immigrants really looks like. Order Yotam Ottolenghi's book Ottolenghi Test Kitchen: Shelf Love and Mayukh Sen's book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America wherever books are sold.This episode was sponsored by Charles Schwab (w

Dec 7, 2021 • 52:15

Ray Anthony Barrett Talks Art and Food

Ray Anthony Barrett Talks Art and Food

Mark talks with chef and artist Ray Anthony Barrett about the connection between art and food. Follow Ray on Instagram at @rayanthonybarrett, and you can learn more about his catering and pop-up kitchen Cinque at www.cinquelosangeles.com.This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you l

Nov 29, 2021 • 30:15

The New Guard of the Food World

The New Guard of the Food World

Mark talks to new publisher and vegan extraordinaire Bryant Terry about the reinvention of food media, nurturing his daughter in the kitchen, and why he chose to include meat in his new book. Plus, a conversation with seventeen-year-old Rahanna Bisseret Martinez about the problems with food television, tweaking her family's recipes, and how to foster a love of cooking in young people. This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and L

Nov 22, 2021 • 29:41

Rhiannon Giddens and Francesco Turrisi

Rhiannon Giddens and Francesco Turrisi

Mark talks to the prolific musicians about being "the other," the profound similarities between food and music, and biscuits vs. scones. Be sure to check out Rhiannon Giddens and Francesco Turrisi's new album They're Calling Me Home.This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off

Nov 15, 2021 • 37:06

Cookie Monster and Gonger Tell All!

Cookie Monster and Gonger Tell All!

Two of the world's best-loved monsters talk to Mark about "starberries," cooking together, and missing Gordon and Maria. Plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, on Sesame's food content and how Cookie Monster plays a pivotal role. This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lu

Nov 8, 2021 • 31:22

Sutton Foster and the Beauty of First Tastes

Sutton Foster and the Beauty of First Tastes

Kate Bittman talks to the actress and author about her coming up in the worlds of acting and food, crafting the blues away, and crocheting for Hugh Jackman.Order Sutton Foster's new book Hooked: How Crafting Saved My Life wherever books are sold. This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15%

Nov 1, 2021 • 31:02

Black Farmers and the Way Forward

Black Farmers and the Way Forward

Mark talks to author/filmmaker Natalie Baszile and farmer and advocate Melony Edwards about farming joy, reparations, and how to incentivize sustainable practices. Order Natalie's book We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy wherever books are sold.This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.luk

Oct 25, 2021 • 39:46

Stanley Tucci's Life Through Food

Stanley Tucci's Life Through Food

Mark talks to the adored actor Stanley Tucci about his delicious childhood, acting vs. food, and Fluffernutter sandwiches. Order his book Taste: My Life Through Food wherever books are sold.This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), O Olive Oil (www.ooiliveoil.com/Food for 20% off at this url), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN

Oct 19, 2021 • 30:06

Marcia Chatelain and the McUniverse

Marcia Chatelain and the McUniverse

Mark talks to Pulitzer Prize winner Dr. Marcia Chatelain about the fascinating relationship between Black America and McDonalds, how McDonalds can lift people up (and bring them down), and her dreams for her child's future eating habits. Order Marcia's book Franchise: The Golden Arches in Black America wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.Subscribe to Food with Mark Bit

Oct 11, 2021 • 31:00

David Sedaris on the Beauty of Jello

David Sedaris on the Beauty of Jello

Mark talks to one of the world's funniest people David Sedaris about cooking while bathing, the art of joke-telling, and why Jello should not be made from scratch. Order David's new book A Carnival of Snackery: Diaries (2003-2020) wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave u

Oct 4, 2021 • 43:40

José Andrés on Feeding the World

José Andrés on Feeding the World

Mark talks to chef and philanthropist José Andrés about how he ate growing up, his pivot from full-time chef to well-known humanitarian, and how the pandemic has changed him and the way he does business.Follow José on social media at @chefjoseandres and World Central Kitchen at @WCKitchen. Find the recipes from today's episode at at www.bittmanproject.com.Today's episode was sponsored by Betterhelp (www.betterhelp.com/food), Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off)

Sep 27, 2021 • 50:10

Activist Raj Patel on Food Justice

Activist Raj Patel on Food Justice

Mark talks with activist Raj Patel talks about food sovereignty, making our global food system more just, his role in the Via Campesina movement, and his new film The Ants & The Grasshopper. Follow Raj at www.rajpatel.org and on Twitter at @_RajPatel.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscri

Aug 2, 2021 • 47:49

Moby Talks Music, Veganism, and Sobriety

Moby Talks Music, Veganism, and Sobriety

Mark talks to the hugely popular musician Moby about veganism (to preach or not to preach?), philanthropy, music, and the hard realities of sobriety. Follow him on Twitter on @Moby.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Hos

Jul 26, 2021 • 51:58

Chef Tom Colicchio Talks Food and Food Advocacy

Chef Tom Colicchio Talks Food and Food Advocacy

From Gramercy Tavern to Top Chef, Tom Colicchio is an icon in the food world and powerful force for better food policy. He talks about the many hats he wears, his role as head judge on Top Chef, how his restaurants adapted during the pandemic, and his newest book.See Tom Colicchio on Bravo's Top Chef and subscribe to his podcast Citizen Chef. Follow him on Twitter, Instagram, and Facebook at @tomcolicchio. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to li

Jul 19, 2021 • 44:28

Bon Appétit Editor Dawn Davis

Bon Appétit Editor Dawn Davis

Mark talks to Dawn Davis, Editor-in-Chief of Bon Appétit, about her passion for New York, revamping one of the oldest brands in food media, and how food really does affect almost everything.Subscribe to Bon Appétit at www.bonappetit.com. Follow Bon Appétit at @bonappetit on Twitter and @bonappetitmag on Facebook and Instagram. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and ple

Jul 12, 2021 • 42:04

The Ever Hopeful Jane Goodall

The Ever Hopeful Jane Goodall

Mark talks to Jane Goodall about (not) eating animals, her work beyond the chimps, and precisely why she remains ever hopeful. Order Jane's new cookbook #EATMEATLESS: Good for Animals, the Earth & All wherever books are sold. Visit www.janegoodall.org to learn more about the wonderful work of The Jane Goodall Institute. Follow Jane on Twitter and Instagram at @JaneGoodallInst and @JaneGoddall on Facebook.Find the recipes from today's episode at at www.bittmanproject.com. Subsc

Jul 5, 2021 • 32:08

The Big Barbecue Special with Adrian E. Miller

The Big Barbecue Special with Adrian E. Miller

Mark talks to Adrian E. Miller about the true definition of barbecue, its roots and evolution, and his years-long, comprehensive food journeyOrder Adrian's new book Black Smoke: African Americans and the United States of Barbecue wherever books are sold. Find the recipes from today's episode at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Ma

Jun 28, 2021 • 44:53

Stephen Satterfield on Food Origins and Race

Stephen Satterfield on Food Origins and Race

Mark talks to Stephen Satterfield about the problematic nature of the luxury food and wine industry, the value of pursuing a place of origin in all things (including food), and how his new show, Netflix's High on the Hog, is both timely and way past time. Watch Stephen Satterfield's new series High on the Hog now streaming on Netflix. Follow Stephen on Twitter and Instagram at @isawstephen. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with

Jun 21, 2021 • 39:52

The Graceful Evolution of Eric Ripert

The Graceful Evolution of Eric Ripert

Mark talks with the legendary chef of Le Bernadin about his lifelong influences, using your common sense when it comes to sustainability, the pleasures of cooking simply, and the challenges and silver linings of the pandemic. Plus Mark and Team Bittman share some of Eric Ripert's simple and delicious vegetable recipes, and they answer your questions about those ubiquitous restaurant pepper grinders, breaking the rules when cooking, and making your own crackers.Order Eric Ripert's book Veget

Jun 14, 2021 • 50:25

Carla Hall Takes a Culinary Tour of the South

Carla Hall Takes a Culinary Tour of the South

Mark talks to Chef Carla Hall about how she found her way back to her roots, the difference between soul food and Southern food, and why dairy does not belong in shrimp and grits. Mark shares Carla's recipes for smashed carrots with curry oil, pickled cucumber calad, watermellon with mint and lime, and Team Bittman answers listener questions.Order Carla's book Carla Hall's Soul Food: Everyday and Celebration wherever books are sold and follow her on Instagram @carlahall, on Twitter @carlahall, a

Jun 7, 2021 • 42:28

Ted Danson on Eating Fish with a Clean Conscience

Ted Danson on Eating Fish with a Clean Conscience

Actor Ted Danson is well known for Cheers and Curb Your Enthusiasm, but he is also a passionate advocate for ocean health and founder of Oceana. Ted and ocean scientist Dr. Daniel Pauly talk about sustainability, how to enjoy fish responsibily, and the impact that industrial fishing is having on global climate change. I also offer a couple of delicious (and sustainable) fish recipes inspired by my trip to Bermuda, and I answer your questions on “real sourdough,” expiration dates, and the perfect

Jun 1, 2021 • 47:41

Nigella Lawson

Nigella Lawson

It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also sh

Jun 1, 2021 • 47:34

Bittman Bite: The Perfect Five Minute Salad

Bittman Bite: The Perfect Five Minute Salad

Food with Mark Bittman is coming May 24. In the meantime, I'll share with you my recipe for the perfect five minute Spring salad - arugula with balsamic strawberries and goat cheese
.Hull and slice a pint of strawberries and put them in a large salad bowl.Toss with two tablespoons balsamic vinegar and several grinds of black pepper.Let sit for five minutes.Add a bunch of arugula, some crumbled goat cheese, and a sprinkle of salt.Drizzle with olive oil, toss, and serve. This is the best five

May 22, 2021 • 1:48

Bittman Bite: Grilled Chicken Kabobs

Bittman Bite: Grilled Chicken Kabobs

Food with Mark Bittman is coming May 24. In the meantime, enjoy some outdoor grilling this weekend with Mark's easy recipe for chicken kabobs.Cut boneless chicken breasts or thighs into chunks.Combine a teaspoon of paprika, a teaspoon of cinnamon, a dash of nutmeg, salt, and pepper together in a small bowl.Toss the chicken with a few tablespoons of olive oil and some fresh lemon juice.Sprinkle well with the spice mixture.Thread the chicken onto skewers and grill until done.Then serve with lemon

May 21, 2021 • 1:57

Bittman Bite: Fish Tacos

Bittman Bite: Fish Tacos

Food with Mark Bittman is coming May 24. Until then, here is a simple and delicious recipe for fish tacos.Cook a chopped red onion in olive oil for a minute or two.When it’s soft, add a big pinch of ground cumin or coriander and some salt and pepper.Keeping the heat relatively high, add a pound or so of fish fillets and stir to break them into chunks, cooking until they’re just opaque.Turn off heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan.War

May 20, 2021 • 2:14

Bittman Bite: The Best Grilled Cheese Ever

Bittman Bite: The Best Grilled Cheese Ever

Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread .Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable.Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper.Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.)Press

May 19, 2021 • 2:17

Bittman Bite: Summer Gazpacho

Bittman Bite: Summer Gazpacho

Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho.Core and seed ripe, juicy tomatoes and cut into chunks. Peel and seed a cucumber and roughly chop. Peel a clove or two of garlic. Cut the crusts from a couple of thick slices of good white bread and tear them up. Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the

May 19, 2021 • 2:17

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