Food with Mark Bittman

The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and how they've shaped our culture; why he was reluctant to include his own personal stories—and what convinced him to do so; how the culture has changed over the years, and why; and Mark's gay restaurant tour of 1970s New York City.

Read an excerpt from DINING OUT on the Bittman Project:&nbs...

Journalist Ted Genoways talks to Mark about his book, Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico, which is the first biography of Cuervo; about how Cuervo was responsible for the first cartel—and what it was like when cartels were simply business collectives; about how Cuervo saw the future of Mexico; and about why tequila is at the nexus of food and power.

Read an excerpt from Tequila W...

The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.

The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea: 

Po...

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://bittmanprojec...

Daniela Oancea, Corporate Beverage Manager for Regent and Oceania, talks to Mark and Kate about how growing up in Transylvania prepared her for hospitality life; how trends have changed on cruise ships, from sobriety to liquor preferences; the rise of solo travelers; and where in the world some of her favorite bars are.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and pleas...

The author and chef talks to Mark and Kate about how and why her personal experiences have prompted her to share the experiences of others; telling a better story of what it means to be displaced; the most harrowing travel experience she had while working on her latest book, Setting a Place for Us; and where to find the best sushi outside of Japan.

The Bittman Project is featuring three recipes from Hawa Hassan's new b...

Rob LaZebnik and Jeff Westbrook, co-executive producers on The Simpsons, talk to Mark and Kate about the great joys of writing for Homer; the food-related caveat that got Paul McCartney on the show; Lisa predicting the Trump presidency; and where the inspiration came from for their recent episode—one that focuses on avocados and making fun of pickleball.

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The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne. 

The Bittman Project is featuring two recipes from Bon Appétit's Art & Design Issue: 

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The writer talks to Mark and Kate about her memoir, Dirty Kitchen; living in the US as an undocumented immigrant for 22 years (and then self-deporting); what it's like to feel rooted in colonial mentality; and a common comforting mechanism of the Filipino immigrant experience.

Read an excerpt from Dirty Kitchen at the Bittman Project: https://bittmanproject.com/dirty-kitchen/

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A revisiting of a beloved episode from two years ago. Mark and Kate talk to the incomparable actor about finding comedy in a "soft" place, eating like a goldfish, love of family, and his disdain for cooking (but not eating). 

Get the recipe for Classic Levy Family Egg Salad on the Bittman Project: https://bittmanproject.com/recipe/classic-levy-family-egg-salad/

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Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy. 

The Bittman Project is featuring two recipes from Rick's book, Salsa Daddy: 

Breakfast Tacos: https://bittmanproject.com/recipe/ricks-breakfast-tacos...

The author, of How to Eat Weed and Have a Good Time, talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a "safe" weed cookbook.

Get Vanessa's recipe for Hot Honey Firecrackers on the Bittman Project: https://bittmanprojec...

In this revisiting of a 2022 episode, Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems.

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 ...

The journalist talks to Mark and Kate about his latest reporting, which focuses on allegations of human trafficking at a JBS meatpacking plant in Greeley, Colorado. The viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. Plus, what it's like to report such an emotional story. 

Want to listen to Ted's reporting on Greeley? You can...

Revisiting a (still quite relevant) episode from 2023: Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.

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The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. 

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In a rerun from 2021, the Broadway star talks to Kate about a complex mother-daughter relationship—and the therapeutic nature of writing a memoir, coming up in the worlds of acting and food, and crocheting for Hugh Jackman.

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.

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The philosopher and journalist talks to Mark about why the big picture surrounding food confuses people, and what we can do to remedy that dynamic; what surprised him most in his research around the global food landscape; and 'food citizens' vs 'food consumers.'

Read an excerpt from Julian Baggini's new book, 'How the World Eats,' on the Bittman Project: https://bittmanproject.com/how-the-world-eats/

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In this rerun from 2024, acclaimed journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. 

View this episode's recipe here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/

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