Food with Mark Bittman
By Mark Bittman
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Category: Food
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Subscribers: 216
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Episodes: 172
Description
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
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| Episode | Date |
|---|---|
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Jeremy Salamon: Hungarian Food From a 2nd Generation POV
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Dec 25, 2024 |
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Ben Mims: The Soul of a Cookie
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Dec 18, 2024 |
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Brita and Bryce Lundberg: When Rice = Family
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Dec 13, 2024 |
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Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb
|
Dec 11, 2024 |
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Secretary Tom Vilsack: The Future of Farming and Food
|
Dec 04, 2024 |
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Calvin Trillin and His Biggest Fan, Mark Bittman
|
Nov 27, 2024 |
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Bryan Ford: It’s a Great Time to Be a Baker
|
Nov 20, 2024 |
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What’s It Like to Be a Chef on a Cruise Ship?
|
Nov 20, 2024 |
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Jody Eddy: Inspired by Food in Divine Places
|
Nov 13, 2024 |
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Al Roker and Courtney Roker Laga: Bringing the Charm
|
Nov 06, 2024 |
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Alice Waters, Spence Medford, and Farm to School Lunch
|
Oct 30, 2024 |
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Alexander Smalls: In the African Community, Food Is Currency
|
Oct 23, 2024 |
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Julia Turshen on Feeling Gratitude in the Kitchen
|
Oct 16, 2024 |
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Exposing the Toxic Underbelly of Tyson Foods
|
Oct 09, 2024 |
|
A Love Letter to Bangkok in NYC's West Village
|
Oct 02, 2024 |
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Exploring School Lunch In Meghalaya, India
|
Sep 25, 2024 |
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How Food in the US Is Used to Divide and Conquest
|
Sep 18, 2024 |
|
Is Alcohol the Tobacco of the 21st Century?
|
Sep 11, 2024 |
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Fixing the Food System, One Generation at a Time
|
Sep 04, 2024 |
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Why There’s No Simple “Solution” to Food and Agriculture Issues
|
Aug 28, 2024 |
|
Jean-Martin Bauer: Famine Is Not a Natural Event
|
Aug 21, 2024 |
|
Senator Bennet: Food Rights Are Everyone’s Rights
|
Aug 14, 2024 |
|
Everybody Has an Idea for a Cooking Show
|
Aug 07, 2024 |
|
We Love Chef Toya Boudy
|
Jul 31, 2024 |
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This Is What Community Looks Like
|
Jul 24, 2024 |
|
René Redzepi: "Let's Be a Part of Something Different"
|
Jul 17, 2024 |
|
Cooking Can Always Become Simpler
|
Jul 10, 2024 |
|
Do We Ask the Organic System to Do Too Much?
|
Jul 03, 2024 |
|
The Sweetest of the Sweets: Abi Balingit
|
Jun 26, 2024 |
|
Francesco Turrisi: Pasta Rules!
|
Jun 19, 2024 |
|
Khushbu Shah: Call It Fusion With Intention
|
Jun 12, 2024 |
|
Fadi Kattan: The Real Bethlehem, and Its Food
|
Jun 05, 2024 |
|
What We Talk About When We Talk About BBQ
|
May 29, 2024 |
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What’s Wrong With School Food – And What’s Right?
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May 22, 2024 |
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Unpacking 18th Century Food with A.J. Jacobs
|
May 15, 2024 |
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For Chantha Nguon, Family Recipes Are a Lifeline
|
May 08, 2024 |
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What Can Make You More Susceptible to Food Addiction?
|
May 01, 2024 |
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Alain Ducasse: The Best Is Yet to Come
|
Apr 24, 2024 |
|
Earth Day, with Earth Warrior Bill McKibben
|
Apr 17, 2024 |
|
What We Can Learn From School Lunch in Japan
|
Apr 03, 2024 |
|
Alice Waters: Still Expanding Her Legacy
|
Mar 27, 2024 |
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Tom Philpott: How to Unleash Innovation in Farm Country
|
Mar 20, 2024 |
|
Von Diaz: The Beauty and Importance of Island Cooking
|
Mar 13, 2024 |
|
"Having Nonalcoholic Spirits Keeps Me From F-ing Up"
|
Mar 06, 2024 |
|
What We Can — And Should — Learn From Peasants
|
Feb 28, 2024 |
|
Lelani Lewis Happily Accepts the Title of Activist
|
Feb 21, 2024 |
|
Greg D'Alesandre Really, Really Loves Chocolate
|
Feb 14, 2024 |
|
Mavis-Jay Sanders: I Just Want to Feed People Good Food
|
Feb 07, 2024 |
|
Jamie Oliver: Cooking Is a Superpower
|
Jan 31, 2024 |
|
George Stiffman: What's So Special About Tofu?
|
Jan 24, 2024 |
|
Michele Norris: Food Is How We Find Each Other
|
Jan 17, 2024 |
|
Feeding Kids Can Be a Total Pain - or Not!
|
Jan 03, 2024 |
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GLWD's Andre Daquigan: Food is Love, Always
|
Dec 20, 2023 |
|
Kate Rutherford: Rock Climbing Meets Great Food
|
Dec 13, 2023 |
|
Claudia Roden and the Meaning of Jewish Food
|
Dec 06, 2023 |
|
"Live" with José Andrés and Mark Bittman!
|
Nov 29, 2023 |
|
The Episode to Listen to While You're Cooking
|
Nov 22, 2023 |
|
How the Best Chefs and Cooks Do Thanksgiving
|
Nov 15, 2023 |
|
Vietnamese Cooking in the US Goes Full Circle
|
Nov 08, 2023 |
|
The Choreography of Cooking
|
Nov 01, 2023 |
|
JP Park: There Are No Rules in Korean Food
|
Oct 25, 2023 |
|
Changing Lunch Options, One School at a Time
|
Oct 18, 2023 |
|
Andrew Friedman: The Lives Behind Your Meal
|
Oct 11, 2023 |
|
Jacques Pépin: The Best Home Cook Ever
|
Oct 04, 2023 |
|
The Great Potential of a Nonprofit Restaurant
|
Sep 27, 2023 |
|
Klancy Miller: Good Change in the Food World
|
Sep 20, 2023 |
|
Food: 1960s vs. Now, with Michael Jacobson
|
Sep 13, 2023 |
|
Frank Bruni: Losing Vision, Finding Vision
|
Sep 06, 2023 |
|
Kin Lui and Casson Trenor: Veganizing Sushi
|
Aug 30, 2023 |
|
Talking Junk with Chris van Tulleken
|
Aug 23, 2023 |
|
Calvin Trillin: Food as Comic Relief
|
Aug 16, 2023 |
|
How Cookie Monster Shows Kids How to Eat Well
|
Aug 09, 2023 |
|
Chris Morocco: What is a Recipe, Anyway?
|
Aug 02, 2023 |
|
Bill McKibben: There's a Lot We Can Be Doing
|
Jul 26, 2023 |
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Bow Down to Dessert Queen Abi Balingit!
|
Jul 19, 2023 |
|
Lalo García is the Definition of a Maverick
|
Jul 12, 2023 |
|
Revisiting a Chat with an Old Pal: Al Roker
|
Jul 05, 2023 |
|
Nasim Alikhani: The Beauty of Layers
|
Jun 28, 2023 |
|
Niki Segnit is a Self-Taught Flavor Genius
|
Jun 21, 2023 |
|
Ed and Ryan Mitchell — and the Magic of BBQ
|
Jun 14, 2023 |
|
Dr. David Katz Weighs in on the Body Wars
|
Jun 07, 2023 |
|
Selling Candy on the Subway: Kwame Onwuachi
|
May 31, 2023 |
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To Know Tim Ryan is to Love Tim Ryan
|
May 24, 2023 |
|
Eating Jellybeans Meticulously with Sam Irby
|
May 17, 2023 |
|
A Warm Welcome to Margaret Cho & Rachel Belle
|
May 10, 2023 |
|
Senator Bennet: Access to Food is a Right
|
May 03, 2023 |
|
Manu Buffara is Bringing Curitiba to Manhattan
|
Apr 26, 2023 |
|
Earth Day: Jane Goodall and Lauren Sweeney
|
Apr 19, 2023 |
|
Delia Ephron on the Joys of Sisters — & Food
|
Apr 12, 2023 |
|
Dan Ahdoot is Not a Fan of Giant Raw Clams
|
Apr 05, 2023 |
|
José Andrés: Shorter Walls, Longer Tables
|
Mar 29, 2023 |
|
Nigella Lawson, the Second Time Around
|
Mar 22, 2023 |
|
Adam Gopnik Knows the Secret to Soufflés
|
Mar 15, 2023 |
|
Feeding Kids: Eden Grinshpan + Aliza Sokolow
|
Mar 08, 2023 |
|
The Unprecedented Eric Ripert
|
Mar 01, 2023 |
|
Mrs. Brightside: The Inspiring Toya Boudy
|
Feb 22, 2023 |
|
Vishwesh Bhatt: WTF Does Heritage Truly Mean?
|
Feb 15, 2023 |
|
Black Farmers Own Just 1% of US Farmland
|
Feb 08, 2023 |
|
Peter Hoffman and the 'High Fashion' of Food
|
Feb 01, 2023 |
|
Dinner in Your Underwear: David Sedaris
|
Jan 25, 2023 |
|
Eric Kim is a Big Fan of Zombie Vegetables
|
Jan 18, 2023 |
|
Pinky Cole: Making Vegan Food for Non-Vegans
|
Jan 11, 2023 |
|
Chinese Vegetarian Cooking with Hannah Che
|
Jan 04, 2023 |
|
The Inspiring Persistence of Marion Nestle
|
Dec 28, 2022 |
|
Mince Pies for Everyone!
|
Dec 21, 2022 |
|
The Marvelous Claudia Roden
|
Dec 14, 2022 |
|
The Season is Boss: Jody Williams & Rita Sodi
|
Dec 07, 2022 |
|
The Myth of Mise en Place
|
Nov 30, 2022 |
|
Thanksgiving Pt 2: Less Crazy, More Cozy
|
Nov 23, 2022 |
|
Thanksgiving Pt 1: Rituals, Struggles, & FOOD
|
Nov 16, 2022 |
|
Dan Levy's Big Love is Food (But Not Cooking)
|
Nov 09, 2022 |
|
Cory Booker: Food Isn't a Tidy Partisan Issue
|
Nov 02, 2022 |
|
Alice Waters, First Lady of Food
|
Oct 26, 2022 |
|
Diwali Desserts & Dishing with Hetal Vasavada
|
Oct 19, 2022 |
|
Roadtripping (and Eating) with Linda Ronstadt
|
Oct 12, 2022 |
|
Jacques Pépin: A Rare Breed of Chef AND Cook
|
Oct 05, 2022 |
|
Are Restaurants Too Shaken to Be Innovative?
|
Sep 28, 2022 |
|
Victor Hazan Remembers the Wonderful Marcella
|
Sep 21, 2022 |
|
A Humble Spice and a Dire Warning
|
Sep 14, 2022 |
|
The World's Most Charming Home Cooks
|
Sep 07, 2022 |
|
Writing About Food is a Thrill Like No Other
|
Aug 24, 2022 |
|
Is Veganism an Impossible Standard?
|
Aug 17, 2022 |
|
Jewish Food Can Be Black Food - & Vice Versa
|
Aug 09, 2022 |
|
Kyle MacLachlan is an Awesome Cook (and Muse)
|
Aug 02, 2022 |
|
A Quick Hello From Mark
|
Jul 26, 2022 |
|
Bill McKibben: Climate's Social Implications
|
Jul 19, 2022 |
|
This Food Crisis Is Courtesy of the Letter C
|
Jul 12, 2022 |
|
How Purposeful Farming Can Change Everything
|
Jul 05, 2022 |
|
Say Hello to Deb Freeman & Setting the Table
|
Jun 28, 2022 |
|
Vive La Femme: Samantha Irby and Lindy West
|
Jun 21, 2022 |
|
Juneteenth
|
Jun 14, 2022 |
|
Great Food, Big Love, and Miss Emily Meggett
|
Jun 07, 2022 |
|
There is No Meat in this Episode
|
May 31, 2022 |
|
Kwame Onwuachi & the Draw of Intentional Food
|
May 24, 2022 |
|
Lesley Nicol on Veganism & Being Mrs. Patmore
|
May 17, 2022 |
|
Frank Bruni and the Hidden Beauty of Aging
|
May 10, 2022 |
|
The Glorious, Victorious Asma Khan
|
May 03, 2022 |
|
The Joyful Anomaly: Al Roker
|
Apr 26, 2022 |
|
Alison Bechdel on Eating and Cartooning
|
Apr 19, 2022 |
|
Sheldon Simeon and the Hawai'i You Don't Know
|
Apr 12, 2022 |
|
Secretary Tom Vilsack Reimagines Food Policy
|
Apr 05, 2022 |
|
Who’s Interviewing Who? It’s Laura Linney!
|
Mar 29, 2022 |
|
Coming Soon: Mark is back with Laura Linney and more.
|
Mar 14, 2022 |
|
Bittman Bread!
|
Dec 22, 2021 |
|
Reimagining Soul Food w/ Chris Carter
|
Dec 13, 2021 |
|
Chef Yotam Ottolenghi and Mayukh Sen
|
Dec 07, 2021 |
|
Ray Anthony Barrett Talks Art and Food
|
Nov 29, 2021 |
|
The New Guard of the Food World
|
Nov 22, 2021 |
|
Rhiannon Giddens and Francesco Turrisi
|
Nov 15, 2021 |
|
Cookie Monster and Gonger Tell All!
|
Nov 08, 2021 |
|
Sutton Foster and the Beauty of First Tastes
|
Nov 01, 2021 |
|
Black Farmers and the Way Forward
|
Oct 25, 2021 |
|
Stanley Tucci's Life Through Food
|
Oct 19, 2021 |
|
Marcia Chatelain and the McUniverse
|
Oct 11, 2021 |
|
David Sedaris on the Beauty of Jello
|
Oct 04, 2021 |
|
José Andrés on Feeding the World
|
Sep 27, 2021 |
|
Activist Raj Patel on Food Justice
|
Aug 02, 2021 |
|
Moby Talks Music, Veganism, and Sobriety
|
Jul 26, 2021 |
|
Chef Tom Colicchio Talks Food and Food Advocacy
|
Jul 19, 2021 |
|
Bon Appétit Editor Dawn Davis
|
Jul 12, 2021 |
|
The Ever Hopeful Jane Goodall
|
Jul 05, 2021 |
|
The Big Barbecue Special with Adrian E. Miller
|
Jun 28, 2021 |
|
Stephen Satterfield on Food Origins and Race
|
Jun 21, 2021 |
|
The Graceful Evolution of Eric Ripert
|
Jun 14, 2021 |
|
Carla Hall Takes a Culinary Tour of the South
|
Jun 07, 2021 |
|
Ted Danson on Eating Fish with a Clean Conscience
|
Jun 01, 2021 |
|
Nigella Lawson
|
Jun 01, 2021 |
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Bittman Bite: The Perfect Five Minute Salad
|
May 22, 2021 |
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Bittman Bite: Grilled Chicken Kabobs
|
May 21, 2021 |
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Bittman Bite: Fish Tacos
|
May 20, 2021 |
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Bittman Bite: The Best Grilled Cheese Ever
|
May 19, 2021 |
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Bittman Bite: Summer Gazpacho
|
May 19, 2021 |