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: https://bittmanproject.com/dining-out/ Subscribe to Food with Mark Bittman o...
Jun 25, 2025•32 min•Season 3Ep. 168
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 Wars on The Bittman Project : https://bittmanproject.com/how-jose-cuervo-beat-...
Jun 18, 2025•42 min•Season 3Ep. 167
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: Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-w...
Jun 11, 2025•37 min•Season 3Ep. 166
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...
Jun 05, 2025•25 min•Season 3Ep. 165
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 please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Ma...
Jun 04, 2025•27 min•Season 3Ep. 164
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 book, Setting a Place for Us : Rice Bread: https://bittmanproject.com/recipe/r...
May 28, 2025•26 min•Season 3Ep. 163
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. 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...
May 21, 2025•33 min•Season 3Ep. 162
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: Oyakodon: https://bittmanproject.com/recipe/oyakodon/ Red Pepper-Anchovy Toasts: https://bittmanpr...
May 14, 2025•34 min•Season 3Ep. 161
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/ Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow b...
May 07, 2025•29 min•Season 3Ep. 160
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/ 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...
Apr 30, 2025•41 min•Season 3Ep. 159
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/ La Mañanera (The Morning Salsa): https://bittmanproject.com/recipe/la-mananera-the-morning-salsa/ S...
Apr 23, 2025•40 min•Season 3Ep. 158
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://bittmanproject.com/recipe/hot-honey-firecrackers/ Subscribe to Food with Mark Bittman on Apple P...
Apr 16, 2025•31 min•Season 3Ep. 157
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 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, a...
Apr 09, 2025•44 min•Season 3Ep. 155
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 do that here: https://revealnews.org/podcast/immigrants-on-the-line/ Subs...
Apr 02, 2025•32 min•Season 3Ep. 154
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. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by...
Mar 26, 2025•35 min•Season 3Ep. 153
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. 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. Follo...
Mar 19, 2025•30 min•Season 3Ep. 152
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. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? ...
Mar 12, 2025•25 min•Season 3Ep. 151
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/ Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, ...
Mar 05, 2025•40 min•Season 3Ep. 150
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/ 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...
Feb 26, 2025•32 min•Season 3Ep. 149
The writer, chef, and TV star talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. Head to the Bittman Project for a special excerpt from Alton's new book, Food for Thought : https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/ 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 re...
Feb 19, 2025•31 min•Season 3Ep. 148
Professors—and ultraprocessed food experts—Ashley Gearhardt and Kelly Brownell join Mark and Kate to talk about why the robust new science about food and addiction is going to be hard to ignore, how junk food could take the path of cigarettes and opioids with regards to litigation (and how tobacco paved the way), and why marketing these foods to kids is so successful (and the many reasons why kids are so important to focus on). Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or w...
Feb 13, 2025•36 min•Season 3Ep. 147
The national climate leader and philanthropist talks to Mark about why he's excited about the future of food; the role that well-heeled philanthropy can, should, and does play in food and climate; the ways in which school food is improving that benefits both kids and farmers; and the issue that mainstream environmentalists haven't yet focused on—and should. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey...
Feb 05, 2025•36 min•Season 3Ep. 146
The venture capitalist and political strategist talks to Mark and Kate about when, how, and why he chose to focus his efforts on hunger—and exactly how these efforts have proven so successful; what's stopping politicians from feeding kids; and the best ways to put food on the table when government isn't helping. Plus, how he's attempting to turn mobile voting into a reality. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwith...
Jan 29, 2025•42 min•Season 3Ep. 145
The food systems expert talks to Mark about The Center for Good Food Purchasing, which she co-founded ten years ago—and about her new role at the LA County Office of Food Equity, a new coalition of people working on good food availability with a commitment from the county. Plus, the two discuss the definitions behind good, sustainable, and fair food. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey . Than...
Jan 22, 2025•43 min•Season 3Ep. 144
The comedian talks to Kate about her new show, Clash of the Cookbooks , and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey . Thanks for listening! Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wh...
Jan 08, 2025•36 min•Season 3Ep. 143
Revisiting our episode with professional climber and good food advocate Kate Rutherford, who talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb. Are you liking Food with Mark Bittman ? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmark...
Jan 01, 2025•31 min•Season 3Ep. 142
The Brooklyn-based chef talks to Mark and Kate about what made growing up with both of his grandmothers around so magical; how, with his much-loved restaurant, Agi's Counter, he's preserving the past as he helps it to evolve a bit; and why he thinks of some of his most popular recipes as Pokémon. The Bittman Project is featuring two recipes from Jeremy's book, Second Generation: Hungarian and Jewish Classics Reimagined : Nokedli Cacio e Pepe: https://bittmanproject.com/recipe/nokedli-in-chicken-...
Dec 25, 2024•35 min•Season 3Ep. 141
The food writer and cookbook author – most recently of Crumbs: Cookies and Sweets from Around the World – talks to Mark and Kate about COOKIES. Do we take them for granted? What constitutes a cookie? Plus, the most interesting things Ben learned in his research, how cookies have evolved to suit the changing times, his favorite cookie recipes for the holidays, and what it was like to test and taste 300 cookie recipes. The Bittman Project is featuring two recipes from Crumbs : Brown Sugar Cinnamon...
Dec 18, 2024•32 min•Season 3Ep. 140
The father-daughter farmer duo, of Lundberg Family Farms, talk to Mark and Kate about making the right choices in farming for four generations, the organic spectrum, why working together is so wonderful, and why you might want to taste your soil. (Plus – what does "regenerative" actually mean?) Want rice recipes? We've got them: https://bittmanproject.com/collection/rice/ Are you liking Food with Mark Bittman ? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithma...
Dec 13, 2024•34 min•Season 3Ep. 139
Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time. Get Regula Ysewijn's recipe for Anchovy Éclairs here:...
Dec 11, 2024•39 min•Season 3Ep. 138
