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PODCAST

Food with Mark Bittman

FormerNew York Timesfood journalist and #1 bestselling author Mark Bittman (How to Cook Everything;VB6;Animal, Vegetable, Junk) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to perfect your cooking routine to big picture questions about climate change, sustainability, food policy, and global hunger.Each week, Mark and Kate talk with cooks, celebrities, chefs, farmers, activists, policymakers, and

arts food

All Episodes

39:46

Tom Philpott: How to Unleash Innovation in Farm Country

Food with Mark Bittman ·

2024/03/20

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, andhow 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 how to get YOUR pots and pans really clean.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or

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40:11

Von Diaz: The Beauty and Importance of Island Cooking

Food with Mark Bittman ·

2024/03/13

Oral historian and journalist Von Diaz talks to Mark andKateabout 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 people's stories.To get the recipe for Von Diaz's Keshi Yena, head to the Bittman

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28:35

"Having Nonalcoholic Spirits Keeps Me From F-ing Up"

Food with Mark Bittman ·

2024/03/06

Washington Postcolumnist 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, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark

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23:46

What We Can — And Should — Learn From Peasants

Food with Mark Bittman ·

2024/02/28

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 please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman,

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34:13

Lelani Lewis Happily Accepts the Title of Activist

Food with Mark Bittman ·

2024/02/21

The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new bookCode 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 Plantain and Pumpkin Curry on the Bittman

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31:38

Greg D'Alesandre Really, Really Loves Chocolate

Food with Mark Bittman ·

2024/02/14

The Dandelion Chocolate ChiefSourcerertalks 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.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/Subscribe to Food with Mark Bittman on Apple

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26:18

Mavis-Jay Sanders: I Just Want to Feed People Good Food

Food with Mark Bittman ·

2024/02/07

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, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

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26:10

Jamie Oliver: Cooking Is a Superpower

Food with Mark Bittman ·

2024/01/31

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 Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on

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24:15

George Stiffman: What's So Special About Tofu?

Food with Mark Bittman ·

2024/01/24

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

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32:29

Michele Norris: Food Is How We Find Each Other

Food with Mark Bittman ·

2024/01/17

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 listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at

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30:18

Feeding Kids Can Be a Total Pain - or Not!

Food with Mark Bittman ·

2024/01/03

A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, andTop Chef Canadahost 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 Mario Mehta, Ayv Nivron, and Holden Traverse.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you

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31:54

GLWD's Andre Daquigan: Food is Love, Always

Food with Mark Bittman ·

2023/12/20

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 recipe and show notes here: https://bittmanproject.com/recipe/smoky-braised-winter-squash-soup/Subscribe to Food

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32:00

Kate Rutherford: Rock Climbing Meets Great Food

Food with Mark Bittman ·

2023/12/13

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, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

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28:41

Claudia Roden and the Meaning of Jewish Food

Food with Mark Bittman ·

2023/12/06

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/rodenSubscribe 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

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1:16:11

"Live" with José Andrés and Mark Bittman!

Food with Mark Bittman ·

2023/11/29

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 wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

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25:47

The Episode to Listen to While You're Cooking

Food with Mark Bittman ·

2023/11/22

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 andKateto 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 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

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40:19

How the Best Chefs and Cooks Do Thanksgiving

Food with Mark Bittman ·

2023/11/15

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 show notes here: https://www.bittmanproject.com/p/thanksgiving-podSubscribe to Food with Mark Bittman on

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40:24

Vietnamese Cooking in the US Goes Full Circle

Food with Mark Bittman ·

2023/11/08

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-cauliflowerSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us

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22:34

The Choreography of Cooking

Food with Mark Bittman ·

2023/11/01

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

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34:30

JP Park: There Are No Rules in Korean Food

Food with Mark Bittman ·

2023/10/25

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-manduSubscribe 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

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