Food with Mark Bittman

By: Mark Bittman
Listen for free

  • Summary

  • 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.


    If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey


    Hosted on Acast. See acast.com/privacy for more information.
    Mark Bittman
    Show more Show less
Art Food & Wine Hygiene & Healthy Living Social Sciences
Show more Show less
activate_Holiday_promo_in_buybox_DT_T2
Episodes
  • Jeremy Salamon: Hungarian Food From a 2nd Generation POV

    Jeremy Salamon: Hungarian Food From a 2nd Generation POV
    Dec 25 2024

    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

    Poached Radishes


    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 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
    35 mins
  • Ben Mims: The Soul of a Cookie

    Ben Mims: The Soul of a Cookie
    Dec 18 2024

    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 Cookies (Speculoos)

    https://bittmanproject.com/recipe/brown-sugar-cinnamon-cookies-speculoos/


    Egyptian Stuffed Eid Cookies:

    https://bittmanproject.com/recipe/egyptian-stuffed-eid-cookies/


    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 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
    32 mins
  • Brita and Bryce Lundberg: When Rice = Family

    Brita and Bryce Lundberg: When Rice = Family
    Dec 13 2024

    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/foodwithmarkbittman-survey. Thanks for listening!


    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
    34 mins

What listeners say about Food with Mark Bittman

Average customer ratings
Overall
  • 5 out of 5 stars
  • 5 Stars
    1
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0
Performance
  • 5 out of 5 stars
  • 5 Stars
    1
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0
Story
  • 5 out of 5 stars
  • 5 Stars
    1
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0

Reviews - Please select the tabs below to change the source of reviews.

Audible.com reviews

Amazon reviews
No Reviews are Available