Food with Mark Bittman

The father-daughter duo talks to our father-daughter duo about their new cookbook and why it's special – and what it was like working on it together. Plus, Courtney's "recipe detective" journey and Al's take on The Morning Show – and Mark's on The Bear. Get the recipe for Everything-Bagel and Lox Strata on The Bittman Project: https://bittmanproject.com/recipe/everything-bagel-and-lox-strata/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.

We revisit Kate's conversation with the writer (and ex-Mario Batali employee and former assistant to Anthony Bourdain) Laurie Woolever, who talks about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her 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.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.

New Yorker writer Hannah Goldfield talks to Kate and Mark about "intentional drinking"; how, right now, it feels like everyone is taking a stance on where we land on the drinking spectrum; how bars and restaurants are making drinking (and not drinking) easier to navigate; and mini cocktails. Read Hannah's recent piece, "The Age of 'Intentional' Drinking": https://www.newyorker.com/magazine/2026/05/25/the-age-of-intentional-drinkingSubscribe 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.

Baker Paola Velez talks to Kate and Holly about why and how she started Bakers Against Racism and how its influence and warmth has spread—and continues to spread; ad-libbing baked goods and feeling passionate about getting others confident enough in the kitchen to do it, too; and how romance played a factor in her career choice.We've got recipes from Paola's book, Bodega Bakes!Chocolate Malta Cake: https://bittmanproject.com/recipe/chocolate-malta-cake/PB&J Pots de Crème: https://bittmanproject.com/recipe/pbj-pots-de-creme/The Lemon Cookie: https://bittmanproject.com/recipe/the-lemon-cookie/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.

Revisiting our interview with Nasim Alikhani, the wildly popular Brooklyn-based chef, who talked to Kate and Mark about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s.Get Nasim Alikhani’s recipe for Date Scrambled Eggs on the Bittman Project:https://bittmanproject.com/recipe/nasim-alikhanis-date-scrambled-eggs/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.

The prolific writer talks to Kate and Mark about why her mom told her not to learn how to cook (and how the kitchen is now her happy place), the big problem with mainstream veganism (and the food that ended her vegan journey), and using food and cooking to manage loss.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.

In this revisiting of a 2025 episode, writer, chef, and TV star Alton Brown 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 collection of essays, 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 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.

Liz Carlisle is an associate professor in the environmental studies program at UC Santa Barbara, Aubrey Streit Krug is the director of the Perennial Cultures Lab at the Land Institute, and Leah Penniman is an acclaimed activist and farmer who co-founded Soul Fire Farm in Grafton, New York. The three joined Kate and Mark to talk about why perennial foods should be seriously considered as part of the solution to the climate crisis; what real support for perennial agriculture would look like; and the changes they've seen in the young farming community in the past 30 years.Read an excerpt of Liz and Aubrey's new book (featuring an essay by Leah), Living Roots: The Promise of Perennial Foods, on the Bittman Project: https://bittmanproject.com/living-roots/Follow Leah on Instagram @leahpenniman and @soulfirefarm.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.

In this revisiting of a 2022 episode, Mark talks to beloved chef Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.Sheldon's on Instagram: @chefwonder, and you can get a bunch of his recipes on the Bittman Project!Shoyu Chicken: https://bittmanproject.com/recipe/shoyu-chicken/Loco Moco Gravy Rice: https://bittmanproject.com/recipe/loco-moco-gravy-rice/Mac Salad: https://bittmanproject.com/recipe/sheldon-simeons-mac-salad/Shoyu Dip with Sesame Crunch: https://bittmanproject.com/recipe/shoyu-dip-with-sesame-crunch/Garden Poke: https://bittmanproject.com/recipe/garden-poke/Maui Kale Salad with Sweet Onion Dressing: https://bittmanproject.com/recipe/maui-kale-salad-with-sweet-onion-dressing/Pan Sushi Dynamite: https://bittmanproject.com/recipe/pan-sushi-dynamite/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.