Food with Mark Bittman

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 a...

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:  ht...

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...

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 @markbittm...

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...

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-...

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...

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...

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

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. F...

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-andres Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and p...

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 @markbittma...

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

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 wh...

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-ripert Subscribe to Food with Mark Bittman on Apple Podca...

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-boudy We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise.   https://survey.f...

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-bhatt We would appreciate it so much if you'd take our listener survey! Less than five minutes, we p...

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 y...

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-beans Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever y...

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....

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

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

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-vegetarian Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or whe...

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/nestle 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 st...

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 w...