134 episodes

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) has a love for food and a passion for food issues. He explores all aspects of food - from what to have for dinner, how to raise healthy children, and how to make a perfect meringue to big picture questions about climate change, sustainability, and global hunger. Each week, Mark talks with celebrities, cooks, 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 offers handy cooking tips, recipes, answers to your questions, and much more!
Hosted on Acast. See acast.com/privacy for more information.

Food with Mark Bittman Mark Bittman

    • Arts
    • 4.8 • 905 Ratings

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) has a love for food and a passion for food issues. He explores all aspects of food - from what to have for dinner, how to raise healthy children, and how to make a perfect meringue to big picture questions about climate change, sustainability, and global hunger. Each week, Mark talks with celebrities, cooks, 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 offers handy cooking tips, recipes, answers to your questions, and much more!
Hosted on Acast. See acast.com/privacy for more information.

    Earth Day, with Earth Warrior Bill McKibben

    Earth Day, with Earth Warrior Bill McKibben

    Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential styling tools and how to take better food photos. 
    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 about the show? Email food@markbittman.com.

    Hosted on Acast. See acast.com/privacy for more information.

    • 30 min
    What We Can Learn From School Lunch in Japan

    What We Can Learn From School Lunch in Japan

    Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Barrett Washburne, who talks to Kate about the laws around food styling and weird things that are done to foods — like supergluing a turkey.
    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 about the show? Email food@markbittman.com.

    Hosted on Acast. See acast.com/privacy for more information.

    • 27 min
    Alice Waters: Still Expanding Her Legacy

    Alice Waters: Still Expanding Her Legacy

    Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven, and food styling tips and tricks. 
    To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/
    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 about the show? Email food@markbittman.com.

    Hosted on Acast. See acast.com/privacy for more information.

    • 39 min
    Tom Philpott: How to Unleash Innovation in Farm Country

    Tom Philpott: How to Unleash Innovation in Farm Country

    Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.
    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 about the show? Email food@markbittman.com.

    Hosted on Acast. See acast.com/privacy for more information.

    • 39 min
    Von Diaz: The Beauty and Importance of Island Cooking

    Von Diaz: The Beauty and Importance of Island Cooking

    Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.
    To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/
    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 about the show? Email food@markbittman.com.

    Hosted on Acast. See acast.com/privacy for more information.

    • 40 min
    "Having Nonalcoholic Spirits Keeps Me From F-ing Up"

    "Having Nonalcoholic Spirits Keeps Me From F-ing Up"

    Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.
    For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/
    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 about the show? Email food@markbittman.com.

    Hosted on Acast. See acast.com/privacy for more information.

    • 28 min

Customer Reviews

4.8 out of 5
905 Ratings

905 Ratings

wifewithaknife ,

Guest Request

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

Hildemavs ,

So many ads

I really want to enjoy his podcast, he is a culinary icon, but Heavens, does the man like ad revenue! College age kids just starting in life don’t have this many ads in their podcasts.
Try to enjoy, get to hear about a million products to buy.
Sorry, Mark, maybe you could ease off a bit?

Unnamed Source ,

Really?

Libs find a way to politicize food. Congrats

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