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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

28:22

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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41:41

Pyet DeSpain’s Meaningful Culinary Pivot, and What...

Food with Mark Bittman ·

2025/12/03

The chef and host of PBS'sSpirit Platetalks to Kate and Mark about the moment she realized she didn't feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.Get Pyet's recipes for Wojape BBQ Sauce:https://bittmanproject.com/recipe/wojape-bbq-sauce/...and

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20:39

Season Chasing with Jody Williams and Rita Sodi

Food with Mark Bittman ·

2025/11/26

In this episode from late 2022, the beloved restaurateurs behind New York's Via Carota and I Sodi talk to Kate and to guest host Melissa McCart about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.Get Via Carota's recipes for Roasted Carrots, Spiced Yogurt, and Pistachios:https://bittmanproject.com/recipe/carote-roasted-carrots-spiced-yogurt-and-pistachios/...and Salmoriglio (Lemon and Garlic

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36:47

For Nick Hartanto, Love for Food Translates to...

Food with Mark Bittman ·

2025/11/19

The director—and the first Indonesian-American filmmaker to qualify for an Oscar!—chats with Kate and Mark about his new autobiographical short film,Daly City.Nick talks aboutwhat his parents thought about the film,why the biggest challenge of making the film was finding the actors, and the themes within—notably the internal conflict of the model minority and the bittersweet nature of the American dream.Watch Nick Hartanto'sDaly Cityhere:https://www.shortoftheweek.com/2025/11/18/daly-city/Subscribe

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36:17

Dorie Greenspan: "I Still Think Baking Is Magic"

Food with Mark Bittman ·

2025/11/12

Bestselling—and much beloved—food writer Dorie Greenspan (new book: Dorie's Anytime Cakes) talks to Kate and her old pal Mark. Get ready forlots of reminiscing about the "old days" of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes).Get Dorie's recipes for Morning, Noon and Night Thanksgiving

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31:48

Diane Kochilas Talks About the REAL Mediterranean Diet

Food with Mark Bittman ·

2025/11/05

In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).Read an excerpt from Diane Kochilas'sAthens: Food, Stories, Love onThe Bittman Project:https://bittmanproject.com/athens-a-love-story/...and get

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32:31

Alice Waters: A Revolutionary Reinterpretation of the...

Food with Mark Bittman ·

2025/10/29

The chef and activist talks to Kate and Mark about how school lunches have changed over the years—and how they haven't, why (and how) there shouldn't be a "middle man" when schools purchase food for lunches; the "most important people in this country"—teachers and farmers; and how we can realistically make her longstanding vision for kids' relationship with food a reality.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by

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33:48

Fadi Kattan Pays a Loving Tribute to Bethlehem

Food with Mark Bittman ·

2025/10/24

In this revisiting of a 2024 episode, chef and author Fadi Kattan 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 on agriculture; and his cookbook, Bethlehem.We're sharing two recipes fromBethlehemon the Bittman Project – Fig Salad, and Mujadara – and you can find them

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40:31

Paul Schiefer and Ken Cook: What Makes Amy’s So Unique

Food with Mark Bittman ·

2025/10/22

Paul Schiefer, President of Amy’s Kitchen, and Ken Cook, President and Co-Founder of Environmental Working Group, talk to Kate and Mark about scaled organic as a sustainability solution; what, specifically, makes Amy’s cooking stand out; how conventional agriculture weakens prices; and making organic easier and more accessible to all.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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43:06

Michael Twitty: What, Specifically, Makes Southern...

Food with Mark Bittman ·

2025/10/15

The writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South.Read an excerpt from Michael Twitty'sRecipes from the American SouthonThe Bittman Project:https://bittmanproject.com/bread-so-good-you-have-to-guard-it/...and get Michael's recipes for Yeast Rolls:https://bittmanproject.com/recipe/yeast-rolls/...and

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37:19

Weight Loss: What's Science and What's Pseudoscience?

Food with Mark Bittman ·

2025/10/08

Journalist Julia Belluz and scientist Kevin Hall talk to Mark about their new book,Food Intelligence:why there's such a big gap between food science and diet fads, how the effects of our 'food environments' determine how much we eat and how much it changes our biology, and how our public outcryover the unjustness of our food system is apolitical—but is made political.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us

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26:45

Nicole Dawes: Brand Building With a Side of Childhood...

Food with Mark Bittman ·

2025/10/01

The founder of Late July Snacks and Nixie talks to Mark and Kate about why it's so important to create brands that stand for something meaningful; why she walked away from so many sales opportunities; how her parents' (her father founded Cape Cod Potato Chips and her mother owned a natural food store) beliefs and morals are deeply ingrained in her brands; and being the kid who went on a macrobiotic summer retreat with her mom. Hosted on Acast. See acast.com/privacy for more information.

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41:25

The Cancerous Elephant in Iowa’s Room

Food with Mark Bittman ·

2025/09/24

In recent years, the state of Iowa has had the second-highest rate of cancer in the US; it's also one of only two states where cancer rates are increasing. This alarming rise in disease is the crux of a new initiative that is pinpointing agricultural chemicals as a key suspect in this uptick. Today, Mark talks to Adam Shriver, Director of Wellness and Nutrition at the Harkin Institute (and head of the initiative); Richard Deming, who has been a cancer doctor in Iowa for almost 40 years; and factory

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31:46

Mavis-Jay Sanders and Mark Bittman: Community...

Food with Mark Bittman ·

2025/09/17

Mavis-Jay Sanders, Culinary Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about how they're bringing awe and joy to their dining room; the specifics around how the team collaborates; the supreme importance of ingredients; and Community Kitchen's potential to showcase what part of a rational food system might look like—and what that could mean for the

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31:12

Rae Gomes and Mark Bittman: Community Kitchen, Part One!

Food with Mark Bittman ·

2025/09/10

Rae Gomes, Executive Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about the revolutionary restaurant's launch: exactly how they're making top tier chef prepared meals accessible, what success in the self described "money losing" venture would look like, how they managed to hire such a talented and traditional hospitality-oriented staff, how the tiered pricing

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37:29

Andrea and Clara Nguyen: Vegetable-Centric Vietnamese

Food with Mark Bittman ·

2025/09/03

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.Get Andrea's recipe forChar Siu Roasted Cauliflower on the Bittman Project:https://bittmanproject.com/recipe/andrea-nguyens-char-siu-roasted-cauliflower-bong-cai-trang-nuong-vi-xa-xiu/Subscribe to Food with Mark Bittman on Apple Podcasts,

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34:42

What the Hell Is Whole Wheat, Anyway?

Food with Mark Bittman ·

2025/08/27

Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed "wheat nerds"—talk to Mark about a pioneering study conducted by David that examines whether food labeled as "whole grain" is, actually, whole grain (and which company is actually doing it right); why you're probably not eating actual whole wheat when you think you are; the meaning of "dead wheat"; and why it all matters.Read the full Whole Grain Study in theJournal of Food Science

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