The New York Times Cooking writer talks to Mark and Kate about what the word&nbsp;"authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces.&nbsp; View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Eric Kim is a Big Fan of Zombie Vegetables

The humanitarian and chef talks to Mark about&nbsp;the way he ate growing up, the dark side of street food, the question of “too much empathy," and, of course, World Central Kitchen. View this episode's recipe and show notes here: <a href="https://www.bittmanproject.com/p/food-with-mark-bittman-jose-andres" rel="noopener noreferrer" target="_blank">https://www.bittmanproject.com/p/food-with-mark-bittman-jose-andres</a> 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

José Andrés: Shorter Walls, Longer Tables

The queen of home cooking talks to Mark about food and comfort, 'guilty pleasures' and misogyny, and why it's good for people to see bad knife skills. 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Nigella Lawson, the Second Time Around

The prolific New Yorker writer talks to Mark and Kate about micro mastery vs macro mastery, the ideal way to get a soufflé to rise,&nbsp;and his favorite New York meals.&nbsp; View this episode's recipe and show notes here: <a href="https://www.bittmanproject.com/p/food-with-mark-bittman-adam-gopnik" rel="noopener noreferrer" target="_blank">https://www.bittmanproject.com/p/food-with-mark-bittman-adam-gopnik</a> 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Adam Gopnik Knows the Secret to Soufflés

Top Chef Canada host and author Eden Grinshpan and Emmy winner Aliza Sokolow talk to&nbsp;Kate&nbsp;about the strange things kids will try (fish eyeballs and baking soda), picky picky eaters, and teaching our children about food. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse. 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Feeding Kids: Eden Grinshpan + Aliza Sokolow

Revisiting Mark’s talk with the acclaimed chef-owner of Le Bernardin — who just&nbsp;earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences. View this episode's recipe and show notes here: <a href="https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripert" rel="noopener noreferrer" target="_blank">https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripert</a> 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

The Unprecedented Eric Ripert

The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love.&nbsp; View this episode's recipe and show notes here: <a href="https://www.bittmanproject.com/p/food-with-mark-bittman-toya-boudy" rel="noopener noreferrer" target="_blank">https://www.bittmanproject.com/p/food-with-mark-bittman-toya-boudy</a> We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise.&nbsp;<a href="https://survey.fan/markbittman" rel="noopener noreferrer" target="_blank">https://survey.fan/markbittman</a> 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Mrs. Brightside: The Inspiring Toya Boudy

James Beard winning chef Vishwesh Bhatt talks to Mark and&nbsp;Kate&nbsp;about the marvelous flexibility of food, how "fusion" became a dirty word, and grocery store birthday cake.&nbsp; View this episode's recipe and show notes here: <a href="https://www.bittmanproject.com/p/food-with-mark-bittman-vishwesh-bhatt" rel="noopener noreferrer" target="_blank">https://www.bittmanproject.com/p/food-with-mark-bittman-vishwesh-bhatt</a> We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise.&nbsp;<a href="https://survey.fan/markbittman" rel="noopener noreferrer" target="_blank">https://survey.fan/markbittman</a> 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Vishwesh Bhatt: WTF Does Heritage Truly Mean?

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 leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Black Farmers Own Just 1% of US Farmland

Melissa McCart and Mark talk to Peter Hoffman about how the "trend" of sourcing well has changed, cooking beans in the fireplace, and how to embrace seasonality to the fullest — even if you're an urban dweller. View this episode's recipe and show notes here: <a href="https://www.bittmanproject.com/" rel="noopener noreferrer" target="_blank">https://www.bittmanproject.com</a>/p/peter-hoffman-fireplace-beans 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. Subscribe to Mark's newsletter The Bittman Project at <a href="https://open.acast.com/shows/6216896fd584d100134d4d24/episodes/www.bittmanproject.com/welcome" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>. Questions or comments about the show? Email food@markbittman.com.

Peter Hoffman and the 'High Fashion' of Food

Mark Bittman explores all aspects of what we put in our mouths - from cooking tips and recipes to food policy and interviews.

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) has a love for food and a passion for food issues. He explores all aspects of food - from what to have for dinner, how to raise healthy children, and how to make a perfect meringue to big picture questions about climate change, sustainability, and global hunger. Each week, Mark talks with celebrities, cooks, 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 offers handy cooking tips, recipes, answers to your questions, and much more!