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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

28:17

Senator Bennet: Food Rights Are Everyone’s Rights

Food with Mark Bittman ·

2024/08/14

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 that are part of Regent's Voyage Collection Debut. Head

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27:08

Everybody Has an Idea for a Cooking Show

Food with Mark Bittman ·

2024/08/07

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 ofEmeril Liveduring 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-soup/Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all

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40:19

We Love Chef Toya Boudy

Food with Mark Bittman ·

2024/07/31

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% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head

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39:23

This Is What Community Looks Like

Food with Mark Bittman ·

2024/07/24

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 the recipe for the Appetite for Change Coconut Cornbread with Citrus Honey Butter, head to the Bittman

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42:31

René Redzepi: "Let's Be a Part of Something Different"

Food with Mark Bittman ·

2024/07/17

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're optimistic when it comes to food in general.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever

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22:22

Cooking Can Always Become Simpler

Food with Mark Bittman ·

2024/07/10

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 revisedHow 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 with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5

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26:13

Do We Ask the Organic System to Do Too Much?

Food with Mark Bittman ·

2024/07/03

Atlanticstaff 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” (i.e. industrial) farms.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like

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35:12

The Sweetest of the Sweets: Abi Balingit

Food with Mark Bittman ·

2024/06/26

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 Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more

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28:41

Francesco Turrisi: Pasta Rules!

Food with Mark Bittman ·

2024/06/19

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 on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe

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26:18

Khushbu Shah: Call It Fusion With Intention

Food with Mark Bittman ·

2024/06/12

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 Project:https://bittmanproject.com/recipe/masala-smashed-potatoes/Subscribe to Food with Mark Bittman on

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33:34

Fadi Kattan: The Real Bethlehem, and Its Food

Food with Mark Bittman ·

2024/06/05

The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and championorigin, 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 fromBethlehemon the Bittman Project – Fig Salad, and Mujadara – and you can find them

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33:50

What We Talk About When We Talk About BBQ

Food with Mark Bittman ·

2024/05/29

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!'https://bittmanproject.com/recipe/ed-mitchells-i-dont-eat-everybodys-potato-salad/Subscribe to Food with Mark

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34:39

What’s Wrong With School Food – And What’s Right?

Food with Mark Bittman ·

2024/05/22

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 whatwe feed our kids is fundamental to our democracy, why school food is a political football, who's got the power to shape school food now, and all the great work that's

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28:32

Unpacking 18th Century Food with A.J. Jacobs

Food with Mark Bittman ·

2024/05/15

The author ofThe Year of Living Constitutionallytalks 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 the original meaning of the Constitution.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever

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26:43

For Chantha Nguon, Family Recipes Are a Lifeline

Food with Mark Bittman ·

2024/05/08

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://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouanSubscribe to Food

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37:51

What Can Make You More Susceptible to Food Addiction?

Food with Mark Bittman ·

2024/05/01

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 are designed to reel you in.PLUS: Food stylist Barrett Washburne talks to Kate about where the trends are

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28:22

Alain Ducasse: The Best Is Yet to Come

Food with Mark Bittman ·

2024/04/24

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 brown food.If you havea minute, we'd love it if you'd take a short survey about our show! Head

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30:56

Earth Day, with Earth Warrior Bill McKibben

Food with Mark Bittman ·

2024/04/17

Mark talks to the astute environmentalist and writerabout 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 photos.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please

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27:29

What We Can Learn From School Lunch in Japan

Food with Mark Bittman ·

2024/04/03

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 focus on service and community and making food a part of education. PLUS:More from food stylist Barrett

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39:36

Alice Waters: Still Expanding Her Legacy

Food with Mark Bittman ·

2024/03/27

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 get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman

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