Food with Mark Bittman
Food
About
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...
Episodes
- Alton Brown, Talking From the Can
In this episode, Alton Brown joins Mark and Kate to discuss topics including fame, memory, his farewell tour, and eating on the road. The conversation delves into the problem with memory and memoir, as well as Brown's experiences.
- The Unique Complexities of Perennial Foods—and Why You Should Care
Liz Carlisle, Aubrey Streit Krug, and Leah Penniman join Mark Bittman to discuss perennial foods. They explore their role in addressing the climate crisis, the support needed for perennial agriculture, and developments in the young farming…
- Sheldon Simeon: Ohana Means Family
In this episode of Food with Mark Bittman, Mark talks with chef Sheldon Simeon. They discuss his culinary background, Hawaiian native and tourist relations, and extensive cooking sessions.
- When Food (Truly) Has the Capacity to Heal
Terrence Meck of God's Love We Deliver and Sven Gierlinger of Northwell Health discuss their approaches to providing food to clients and patients. They reflect on their personal medical journeys and the role of high-quality food in healthc…
- Approaches to Food Access: Dylan Alverson and Jason Finder
Dylan Alverson of Post Modern Times and Jason Finder of Good Food Works join Mark Bittman and Kate to discuss their respective approaches to increasing food access in Minneapolis and New York City.
- Helen Veit: How, Exactly, Did Kids Become So Picky?
Historian Helen Veit joins Kate and Mark to discuss the history of children's food and the cultural roots of picky eating. They explore strategies for fostering a more positive relationship with food and examine the challenges of modern pa…
- Ted Genoways: The Ongoing Saga of the JBS Beef Plant
In this episode, Mark Bittman speaks with journalist Ted Genoways about allegations of human trafficking and labor abuses at the JBS beef plant in Greeley, Colorado. The discussion addresses the viral origins of these claims and the impact…
- Omar Tate and Cybille St. Aude Tate: Assigning Meaning to Every Plate
Chefs Omar Tate and Cybille St. Aude Tate join hosts Kate and Mark to discuss their work at the restaurant Honeysuckle. They explore the cultural significance of Black cuisine, the evolution of their business model, and their personal stor…
- In Which Mark Chats With Laura Linney
In this revisited episode of Food with Mark Bittman, actress Laura Linney discusses acting roles, the similarities between acting and cooking, and her experiences working on The Truman Show.
- Arnold Myint: Writer, Chef, Dad, Gorgeous Drag Queen
Nashville-based chef Arnold Myint discusses his career, the impact of his drag persona on his life and work, and the influence of his upbringing. This episode of Food with Mark Bittman also highlights his book, Family Thai.
- Babes in Pod-Land: Samantha Irby and Lindy West
Writers Samantha Irby and Lindy West join Kate to discuss their friendship, comfort foods, and television habits. The episode also shares a recipe for Sam's Tuna Noodle Casserole.
- Jyoti and Auyon Mukharji: My Mother, My Masala
Jyoti and Auyon Mukharji join Kate and Mark to discuss their book, Heartland Masala. They talk about their book tour, the concepts of authenticity and fusion in cooking, and their thoughts on butter chicken.
- Tom Colicchio Still Loves to Cook
Chef and activist Tom Colicchio talks about overhauling Craft's menu, restaurant popularity, the decline of good cooks, and his dislike for sous vide, offering cooking tips.
- Marion Nestle and Mark Digest the 2026 Dietary Guidelines
Food policy expert Marion Nestle and host Mark Bittman discuss their reactions to the 2026 dietary guidelines. They also examine the current protein trend and whether it is driven by marketing.
- Revisiting Kate's Conversation with Phoebe Robinson
Comedian Phoebe Robinson discusses her show Clash of the Cookbooks, her experience as a podcasting pioneer, and creating content suitable for her niece and nephew. She also shares her thoughts on positive television and the concept of graz…
- Everybody Loves Kyle (MacLachlan)
In this 2022 episode revisit, actor Kyle MacLachlan discusses his favorite meals, experiences on the set of Blue Velvet, and other personal topics with hosts Kate and Mark.
- Nancy Matsumoto: How Women Are Rebuilding the Food System
James Beard Award-winning writer Nancy Matsumoto joins guest co-host Kathleen Finlay to discuss how women are working to repair the food system. The conversation covers the benefits of cooperation, common perspectives among female producer…
- Lyndsay C. Green on Honoring Her Own Experiences
Pulitzer finalist and journalist Lyndsay C. Green discusses the challenges of being a restaurant critic, her experience with anonymity, and her transition from New York to Detroit. She joins hosts Kate and Mark to reflect on her career and…
- Revisiting Kate’s Conversation with Alain Ducasse
Chef Alain Ducasse discusses the importance of culinary identity, his memoir Good Taste, and his approach to flavor. Additionally, food stylist Barrett Washburne joins the show to discuss the art of food styling, including tips for plating…
- Revisiting Mark’s conversation with Jamie Oliver
Mark Bittman speaks with chef Jamie Oliver about his decades in the public eye, food advice, and reasons for optimism regarding the food landscape.
- David Nayfeld and Aliza Sokolow: Dad, What’s for Dinner?
Chef David Nayfield and author/educator Aliza Sokolow join Kate to discuss strategies for cooking with and feeding children, including how to encourage kids to try new foods and manage their eating habits.
- Leslie Soble: Eating Behind Bars
Leslie Soble from Impact/Justice discusses the realities of food in the prison system with hosts Kate and Mark. They cover the use of food as punishment, issues of hunger and food waste, and efforts by organizations to improve inmate nutri…
- Pyet DeSpain’s Meaningful Culinary Pivot, and What Led to It
Chef and host Pyet DeSpain discusses her culinary journey, her connection to Indigenous food traditions, and her work engaging Native American youth in conversations about food and culture on Food with Mark Bittman.
- Season Chasing with Jody Williams and Rita Sodi
Restaurateurs Jody Williams and Rita Sodi join guest host Melissa McCart to discuss culinary philosophy, the importance of artichokes, and selecting quality olive oil. The conversation also highlights recipes from their restaurants, Via Ca…
- For Nick Hartanto, Love for Food Translates to Meaningful Stories
Filmmaker Nick Hartanto discusses his autobiographical short film, Daly City, with hosts Kate and Mark. He shares insights into the film's production, his parents' reactions, and the themes of the American dream and the model minority expe…
- Dorie Greenspan: "I Still Think Baking Is Magic"
Food writer Dorie Greenspan joins hosts Mark Bittman and Kate to discuss her latest book, Dorie's Anytime Cakes. They reflect on the history of food writing, the creative possibilities of cake baking, and finding joy in the kitchen.
- Diane Kochilas Talks About the REAL Mediterranean Diet
Mark Bittman visits Diane Kochilas in Greece to discuss the Mediterranean diet, the evolution of Greek cuisine, and the cultural landscape of Greek chefs. This episode covers Ikaria eating habits and the changing state of culinary practice…
- Alice Waters: A Revolutionary Reinterpretation of the Classic School Lunch
Alice Waters discusses the evolution of school lunches, advocating for direct food sourcing and highlighting the significance of teachers and farmers. She shares insights on how to achieve her vision for children's relationship with food.
- Fadi Kattan Pays a Loving Tribute to Bethlehem
Chef and author Fadi Kattan discusses the dangers of simplifying reality, the importance of origin, and the impact of the Israeli conflict on agriculture. He also talks about his cookbook, "Bethlehem."
- Paul Schiefer and Ken Cook: What Makes Amy’s So Unique
Paul Schiefer and Ken Cook discuss how scaled organic practices contribute to sustainability and what makes Amy's Kitchen unique. They also touch upon how conventional agriculture impacts prices and efforts to make organic food more access…
- Michael Twitty: What, Specifically, Makes Southern Food So Unique
Writer and food historian Michael Twitty joins Mark Bittman and Kate to discuss the unique characteristics of Southern food, including its language, history, and recipes.
- Weight Loss: What's Science and What's Pseudoscience?
Journalist Julia Belluz and scientist Kevin Hall join Mark Bittman to discuss the gap between food science and diet fads, the impact of food environments on eating habits and biology, and the politicization of food system critiques.
- Nicole Dawes: Brand Building With a Side of Childhood Values
Nicole Dawes, founder of Late July Snacks and Nixie, discusses building brands aligned with core values and her upbringing in a family centered on natural foods. She joins Mark Bittman and Kate to reflect on her career and brand developmen…
- The Cancerous Elephant in Iowa’s Room
Mark Bittman discusses Iowa's rising cancer rates with Adam Shriver of the Harkin Institute, oncologist Richard Deming, and expert Diane Rosenberg. They examine the potential role of agricultural chemicals in this public health trend.
- Mavis-Jay Sanders and Mark Bittman: Community Kitchen, Part Two!
Mavis-Jay Sanders and Mark Bittman join Kate to discuss the upcoming launch of their nonprofit restaurant, Community Kitchen. They talk about their collaborative process, the significance of quality ingredients, and the project's role in m…
- Rae Gomes and Mark Bittman: Community Kitchen, Part One!
Rae Gomes and Mark Bittman discuss the launch of Community Kitchen, a nonprofit restaurant designed to provide accessible, chef-prepared meals. They cover the project's tiered pricing model, staffing, and goals for the new venture.
- Andrea and Clara Nguyen: Vegetable-Centric Vietnamese
Andrea Nguyen and her mother, Clara, join Mark Bittman and Kerri Conan to discuss their experience moving from Vietnam to the U.S. in 1975, modern approaches to traditional Vietnamese cooking, and views on the Mediterranean diet.
- What the Hell Is Whole Wheat, Anyway?
Bob Klein and biochemist David Killilea join Mark Bittman to discuss a study evaluating whether products labeled as "whole grain" are authentically whole. They explore the implications of the findings and the meaning of processing methods…
- Paul Rice: Activism and Patience Go Hand-In-Hand
Paul Rice, founder of Fair Trade USA, shares his insights with Mark Bittman on leveraging commerce for social change. The discussion covers the positive outlook for conscious capitalism, generational shifts in consumer behavior, and the im…
- Lelani Lewis: Flipping the Script on Code Noir
Chef Lelani Lewis revisits her conversation with Mark and Kate, discussing the origins of her cookbook title "Code Noir," the influence of US culture on island societies, and sharing her Plantain and Pumpkin Curry recipe.
- Pooja Bavishi: “You Can’t Get More Americana Than Ice Cream”
Pooja Bavishi, founder of the ice cream brand Malai, joins Mark and Kate to discuss how her brand reflects her childhood, the importance of building one's own culture, and her commitment to values-driven business practices with intentional…
- Why Jason Buechel Is Optimistic About the Future of Our Food System
Jason Buechel, CEO of Whole Foods Market and VP of Amazon Worldwide Grocery Stores, discusses his background, his efforts in grocery retail, the impact of Gen Z on food sustainability, and a new initiative with MAD Agriculture aimed at imp…
- Appetite for Change: Letting the Community Lead
This episode revisits a discussion with Appetite for Change founders Michelle Horovitz, LaTasha Powell, and Princess Titus. They explore how community psychology can shape a better food system, the importance of intergenerational food just…
- Jenique Jones: Hunger and Poverty Are Policy Choices
Jenique Jones, Executive Director of WhyHunger, joins Mark and Kate to discuss the relationship between hunger, poverty, and policy. She shares her journey from charity work to advocating for structural change and reflects on her experienc…
- How Memories of Her Mother’s Cooking Saved Chantha Nguon’s Life
Chantha Nguon shares her experiences of fleeing Cambodia at age nine, her journey to reclaim her family's recipes, and what brings her happiness. A recipe for sour chicken lime soup is also featured.
- David A. Kessler, MD: GLP-1 Drugs and "Re-Learning" to Eat
Mark Bittman talks with author David A. Kessler, MD, about his book "Diet, Drugs, and Dopamine." They discuss GLP-1 drugs, why self-control is insufficient for weight loss, and the limitations of the "eat less, exercise more" approach.
- Erik Piepenburg: Gay Restaurants and Why They’re So Important
Erik Piepenburg joins Mark and Kate to discuss his book "DINING OUT," which chronicles the history of gay restaurants and their cultural significance. They touch on the evolution of this culture and personal storytelling within the book.
- Ted Genoways: How José Cuervo Marked a Turning Point in Mexico’s History
Journalist Ted Genoways joins Mark Bittman to discuss his book, Tequila Wars, focusing on the history of José Cuervo, its role in the formation of Mexico's first cartel, and the intersection of tequila, food, and power.
- Ari Kolender, Seafood Master
Chef and author Ari Kolender discusses selecting fish at the market, the reality of "sushi grade" fish, fish farming practices, and achieving crispy fish skin with Mark and Kate. The episode also mentions three recipes from Kolender's book.
- Khushbu Shah and the Art of Improvising
Food writer Khushbu Shah joins Mark and Kate to discuss navigating two cultures, how the Indian diaspora adapted to ingredient scarcity, and the evolving perception of 'fusion' cuisine.