I (Kate) woke up today and miraculously remembered that we wanted to send one final note to you, our beloved subscribers, in 2025. (The past week—you may identify with this—has been a bit of a blur.) We’ve put together a recap for you, below, of just a few of the foods and topics we experienced together this year—maybe you’ll find a podcast episode to listen to on this final day of 2025, maybe you’ll make some sweet potato fritters, maybe you’ll finally understand just what the hell to do with your leftover frying oil. Maybe you’re not even checking email—good for you! We’ll see you next week. Happy New Year—we are so glad for another year spent with you.
With love, Mark and Kate and our fantastic team
57 of your questions answered on Question Mark
- I’d really like to start making beans from scratch, rather than using canned beans so often, but I get confused when it comes to quantity and servings. What’s the best rule of thumb? – Jon
- We were thrilled when you wrote How to Cook Everything Kids. Our granddaughter was thrilled when we gifted her a copy for her seventh birthday this past weekend. The book is great and has so much information and recipes that may appeal to a picky eater like her. Unfortunately, her 8-1/2 year-old brother is seriously allergic to eggs and so many of the recipes call for them. I wonder what egg substitutes you recommend? – Paula
- I just started deep-frying, and I’m really enjoying it. But—the oil. What do I do with all that’s left over? – Jackson
43 episodes of Food with Mark Bittman
- Alton Brown Looks Back
- The Cancerous Elephant in Iowa’s Room
- Phoebe Robinson and the Beauty of Nerding Out
342 recipes added to the database
31 members who joined Mark and Kate on the Regent Seven Seas Splendor for a tour and chat
Read all about it and watch the chat here:
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