Food with 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 w...

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 wher...

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 s...

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-cauliflower Subscribe...

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-carbonara Subscr...

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-mandu Subscribe to Food with Mark Bittman on Apple Pod...

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 pl...

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 leav...

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-jeannette Subscribe to Food with Mark Bittman on Apple Podcasts, S...

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...

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. V...

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 liste...

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. F...

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 Po...

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...

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-applesauce Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to...

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 n...

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-chickpea Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help...

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 wi...

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-balingit Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help u...

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.bittmanp...

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-lovable Subscribe to Food wit...

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-alikhani Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to...

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-syrup Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify...

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...