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Food with Mark Bittman

Food with Mark Bittman

By: Mark Bittman
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About this listen

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.


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Mark Bittman Art Cooking Food & Wine Hygiene & Healthy Living Social Sciences
Episodes
  • Babes in Pod-Land: Samantha Irby and Lindy West

    Babes in Pod-Land: Samantha Irby and Lindy West
    Feb 25 2026

    The supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.


    Get the recipe for Sam's Tuna Noodle Casserole: https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/


    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.

    Hosted on Acast. See acast.com/privacy for more information.
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    42 mins
  • Jyoti and Auyon Mukharji: My Mother, My Masala

    Jyoti and Auyon Mukharji: My Mother, My Masala
    Feb 18 2026

    The mother and son duo—co-authors of Heartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken.


    Get Jyoti and Auyon's recipes for Masala Brussels Sprouts: https://bittmanproject.com/recipe/masala-brussels-sprouts/


    ...and Narkol Cholar Daal (Split and Hulled Chickpeas with Coconut): https://bittmanproject.com/recipe/narkol-cholar-daal-split-and-hulled-chickpeas-with-coconut/


    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.

    Hosted on Acast. See acast.com/privacy for more information.
    Show More Show Less
    43 mins
  • Tom Colicchio Still Loves to Cook

    Tom Colicchio Still Loves to Cook
    Feb 11 2026

    The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.


    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.

    Hosted on Acast. See acast.com/privacy for more information.
    Show More Show Less
    28 mins
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