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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

21:21

Sheldon Simeon: Ohana Means Family

Food with Mark Bittman ·

2026/04/22

In this revisiting of a 2022 episode, Mark talks to beloved chef Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.Sheldon's on Instagram:@chefwonder, and you can get a bunch of his recipes on the Bittman Project!Shoyu Chicken:https://bittmanproject.com/recipe/shoyu-chicken/Loco Moco Gravy Rice:https://bittmanproject.com/recipe/loco-moco-gravy-rice/Mac

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39:08

When Food (Truly) Has the Capacity to Heal

Food with Mark Bittman ·

2026/04/15

God's Love We Deliver CEO Terrence Meck andNorthwell Health's chief experience officer Sven Gierlinger join Kate and Mark to talk about how they're feeding clients and patients (respectively) carefully, and well. The two chat about how their personal medical journeys got them to where they are today, how making and serving good food can actually save health care dollars, and how the emotion behind all of it can be the best part of the job.Sven

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38:05

Approaches to Food Access: Dylan Alverson and Jason...

Food with Mark Bittman ·

2026/04/08

Dylan Alverson is the owner of Modern Times—now called Post Modern Times—in Minneapolis, a restaurant that stopped charging customers for food during the violent ICE occupation (and that will continue to be free). Jason Finder is the Executive Director of Good Food Works and Salad Days, which offers free grab & go salads to public spaces and high-need constituencies throughout New York City. The two joined Kate and Mark to talk about how they came to be passionate about food access and why what

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36:19

Helen Veit: How, Exactly, Did Kids Become So Picky?

Food with Mark Bittman ·

2026/04/01

The historian and author of "Picky" talks to Kate and Mark about the history of "children's food," how pickiness is positioned at the intersection of biology and culture, generating a set of standards to get us back to a more pleasurable relationship with food (and why it'll feel counterintuitive), and the fear of parenting in "older ways" (and why people who are doing so tend to not talk about it).Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and

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32:14

Ted Genoways: The Ongoing Saga of the JBS Beef Plant

Food with Mark Bittman ·

2026/03/25

Thousands of workers at the JBS beef plant in Greeley, Colorado, one of the largest US meatpacking facilities, have gone on strike over alleged unfair labor practices—the first major strike at a US beef slaughterhouse in 40 years. We're revisiting our conversation with journalist Ted Genoways, who last year reported on allegations of human trafficking at the JBS plant: the viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it

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35:33

Omar Tate and Cybille St. Aude Tate: Assigning...

Food with Mark Bittman ·

2026/03/18

The chefs, and owners of Philly's much-loved Honeysuckle, talk to Kate and Mark about how they personally define a "Black" dish; the two very distinct formats behind the food that typically represents the US Black diaspora; why their original business model didn't work and how they fixed it—and learned from it; and their big love story.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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27:48

In Which Mark Chats With Laura Linney

Food with Mark Bittman ·

2026/03/11

In this revisited episode, Mark talks to award-winning actress Laura Linney about fantastic female roles, the parallels between cooking and acting, and her memories of the iconic Truman Show.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 to The Bittman Project

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35:29

Arnold Myint: Writer, Chef, Dad, Gorgeous Drag Queen

Food with Mark Bittman ·

2026/03/05

The Nashville-based chef talks to Kate and Mark about how and why he finally feels recognized, how his drag has served as both a crutch and a hindrance—in the food world and elsewhere, and the priceless support he grew up with from his hippie parents (and why so much of what he does comes from that).Read an excerpt—and get some recipes—from Arnold's book,Family Thai, onThe Bittman Project:https://bittmanproject.com/my-way-or-the-thai-way/Subscribe to Food with Mark Bittman on Apple Podcasts,

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41:40

Babes in Pod-Land: Samantha Irby and Lindy West

Food with Mark Bittman ·

2026/02/25

The supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.Get the recipe for Sam's Tuna Noodle Casserole:https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/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

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43:24

Jyoti and Auyon Mukharji: My Mother, My Masala

Food with Mark Bittman ·

2026/02/18

The mother and son duo—co-authors ofHeartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken.Get Jyoti and Auyon's recipes for Masala Brussels

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27:30

Tom Colicchio Still Loves to Cook

Food with Mark Bittman ·

2026/02/11

The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.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

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32:27

Marion Nestle and Mark Digest the 2026 Dietary...

Food with Mark Bittman ·

2026/02/04

Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what's good, what's bad, and what's disturbing. Plus: Is the current protein craze just a marketing scheme that's done particularly well for the marketers, or should we all be jumping on the bandwagon?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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35:43

Revisiting Kate's Conversation with Phoebe Robinson

Food with Mark Bittman ·

2026/01/28

The comedian talks to Kate about her show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.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

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45:01

Everybody Loves Kyle (MacLachlan)

Food with Mark Bittman ·

2026/01/21

In this revisiting of an excellent episode from 2022, the actor (and Tiktok's favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark's "been meaning to ask" him for 30 years.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

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42:59

Nancy Matsumoto: How Women Are Rebuilding the Food...

Food with Mark Bittman ·

2026/01/14

The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.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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32:09

Lyndsay C. Green on Honoring Her Own Experiences

Food with Mark Bittman ·

2026/01/08

The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free

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28:22

Revisiting Kate’s Conversation with Alain Ducasse

Food with Mark Bittman ·

2025/12/31

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

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26:10

Revisiting Mark’s conversation with Jamie Oliver

Food with Mark Bittman ·

2025/12/24

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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33:01

David Nayfeld and Aliza Sokolow: Dad, What’s for Dinner?

Food with Mark Bittman ·

2025/12/17

Chef David Nayfield (and author ofDad, What's for Dinner?) and author and educator Aliza Sokolow join Kate to chat about the quirks of cooking for (and with) and feeding kids. On the table: simple ways to get kids involved and interested in cooking (and eating good food), remembering when ketchup counted as a vegetable in schools, and understanding your roles in your kids' eating habits and patterns (you're the salesperson!).Get David's recipes for Chicken (Or Anything)

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31:50

Leslie Soble: Eating Behind Bars

Food with Mark Bittman ·

2025/12/10

Impact/Justice's Leslie Soble,an internationally recognized voice on the carceral eating experience, talks to Kate and Mark about what eating in prison is really like. The three discuss food as an active form of punishment, the deep connection between the critical problems of hunger and food waste, creative things incarcerated people do to stay nourished, and the good work that select organizations are doing to bring better food to prisons.Read an excerpt from Leslie's book, Eating Behind Bars:

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