Food with Mark Bittman

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...

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/roden 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 Podcas...

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-carota Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leavin...

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

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-while Subscribe to Food with Mark Bittman on Appl...

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

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/levy Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and pl...

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/booker Subscribe to Food with Mark Bittman on Apple...

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/waters 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...

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/vasavada Subscribe to Food with Mark Bittman on Apple Podcasts, S...

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/ronstadt Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us gr...

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

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/restaurants1 Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving u...

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-hazan 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...

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/ghosh Subscribe to Food with Mark Bittman on Apple Podcasts,...

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/homecooks Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you...