Food with Mark Bittman
Mark Bittman
Mark Bittman
Former New York Times food 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 food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark and Kate offer handy cooking tips, recipes, answers to your questions, and much more. If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.
2d ago
Chef David Nayfield (and author of Dad, 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) Milanese: https://bittmanproject.com/recipe/chicken-or-anything-milanese/ ...and Tuscan Sausage, Bean, and Kale Soup: https://bittmanproject.com/recipe/tuscan-sausage-bean-and-kale-soup/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Dec 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: Ending the Hidden Punishment of Food in Prison, on The Bittman Project: https://bittmanproject.com/eating-behind-bars/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Dec 3
The chef and host of PBS's Spirit Plate talks 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 Roasted Sage and Maple Sweet Potatoes: https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Nov 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 Dressing): https://bittmanproject.com/recipe/salmoriglio-lemon-and-garlic-dressing/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Nov 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 about what 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's Daly City here: https://www.shortoftheweek.com/2025/11/18/daly-city/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Nov 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 for lots 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 Cake: https://bittmanproject.com/recipe/morning-noon-and-night-thanksgiving-cake/ ...and Cocoa-Swirled Pumpkin Bundt: https://bittmanproject.com/recipe/dorie-greenspans-cocoa-swirled-pumpkin-bundt/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Nov 5
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's Athens: Food, Stories, Love on The Bittman Project: https://bittmanproject.com/athens-a-love-story/ ...and get Diane's recipes for Greek Salad Crepes: https://bittmanproject.com/recipe/greek-salad-crepes/ ...and Bean Soup Sandwich: https://bittmanproject.com/recipe/bean-soup-sandwich/ ...and Chickpea Soup That Emulates Diporto’s Legendary Revithada: https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/ 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Oct 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 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 at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
