Food with Mark Bittman

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 subseq...

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...

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-...

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%...

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...

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'...

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 w...

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”...

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 Appl...

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...

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 Pro...

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 P...

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!'  htt...

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...

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 t...

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://...

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 ar...

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 b...

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 pho...

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 foc...

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 g...

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 ho...

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 peop...

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, Spot...

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 p...