Food with Mark Bittman

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 Pl...

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...

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, S...

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 Appl...

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/ S...

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 l...

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 Mari...

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 r...

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,...

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/roden Subscribe to Food with Mark Bittman o...

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...