142 episodes

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.

Food with Mark Bittman Mark Bittman

    • Arts
    • 4.8 • 908 Ratings

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.

    Khushbu Shah: Call It Fusion With Intention

    Khushbu Shah: Call It Fusion With Intention

    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 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.
    Questions or comments? Email food@markbittman.com. And 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.

    • 26 min
    Fadi Kattan: The Real Bethlehem, and Its Food

    Fadi Kattan: The Real Bethlehem, and Its Food

    The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, 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 from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.  
    https://bittmanproject.com/recipe/fadi-kattans-fig-salad/
    https://bittmanproject.com/recipe/fadi-kattans-mujadara/
    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.
    Questions or comments? Email food@markbittman.com. And 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.

    • 33 min
    What We Talk About When We Talk About BBQ

    What We Talk About When We Talk About BBQ

    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 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.
    Questions or comments? Email food@markbittman.com. And 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.

    • 33 min
    What’s Wrong With School Food – And What’s Right?

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

    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 what we 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 happening.
    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.
    Questions or comments? Email food@markbittman.com. And 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.

    • 34 min
    Unpacking 18th Century Food with A.J. Jacobs

    Unpacking 18th Century Food with A.J. Jacobs

    The author of The Year of Living Constitutionally talks 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 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.
    Questions or comments? Email food@markbittman.com. And 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.

    • 28 min
    For Chantha Nguon, Family Recipes Are a Lifeline

    For Chantha Nguon, Family Recipes Are a Lifeline

    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-mouan
    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.
    Questions or comments? Email food@markbittman.com. And 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.

    • 26 min

Customer Reviews

4.8 out of 5
908 Ratings

908 Ratings

wifewithaknife ,

Guest Request

Love the podcast! Thank you! Any chance for an episode with Gabrielle Hamilton? 😬

soupfangirl ,

Fine but too many ads

These conversations are interesting and it would probably be a 3.5 star rating if not for the sheer volume of ads. The episodes are like 1/3 ads. It’s ridiculous.

ReviewersGonnaRate ,

Decent content, too many ads

First 7+ minutes of episodes are ads! Crazy.

Top Podcasts In Arts

Fresh Air
NPR
The Moth
The Moth
99% Invisible
Roman Mars
Minnie Questions with Minnie Driver
iHeartPodcasts
Books, Beach, & Beyond
Elin Hilderbrand, Tim Talks Books, N Magazine
The Magnus Archives
Rusty Quill

You Might Also Like

Special Sauce with Ed Levine
Ed Levine
Christopher Kimball’s Milk Street Radio
Milk Street Radio
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
Good Food
KCRW
Dinner SOS by Bon Appétit
Bon Appétit
The Sporkful
Dan Pashman and Stitcher