128 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 • 902 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.

    What We Can — And Should — Learn From Peasants

    What We Can — And Should — Learn From Peasants

    Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change.
    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.

    • 23 min
    Lelani Lewis Happily Accepts the Title of Activist

    Lelani Lewis Happily Accepts the Title of Activist

    The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.
    Find the recipe for Lelani Lewis's Plantain and Pumpkin Curry on the Bittman Project: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/
    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.

    • 34 min
    Greg D'Alesandre Really, Really Loves Chocolate

    Greg D'Alesandre Really, Really Loves Chocolate

    The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently.
    Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/
    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.

    • 31 min
    Mavis-Jay Sanders: I Just Want to Feed People Good Food

    Mavis-Jay Sanders: I Just Want to Feed People Good Food

    Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. 
    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.

    • 26 min
    Jamie Oliver: Cooking Is a Superpower

    Jamie Oliver: Cooking Is a Superpower

    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 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.

    • 26 min
    George Stiffman: What's So Special About Tofu?

    George Stiffman: What's So Special About Tofu?

    Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu.
    View this episode's recipe and show notes here: bittmanproject.com/recipe/broken-cuisines-mediterranean-cherry-tomato-chickpeas/
    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.

    • 24 min

Customer Reviews

4.8 out of 5
902 Ratings

902 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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