All Articles Filters Sort by date Category Author Viewing Here’s What’s Happening With Bittman’s The amount of love we’ve gotten from people who have ordered our bread has been borderline astounding to us. Basically everyone who tries our bread is crazy about it. (We literally sold out! That was wild.) By Mark Bittman Published October 23, 2026 Articles Here’s Why Georgian Food Should Be In the Spotlight I’ve long suspected that Georgian food is nowhere near as popular as it’s got the right to be, and Georgia, a new cookbook by the chef Meriko Gubeladze (Georgian born and raised, and lives there to this day after taking a decade in the States) and Benjamin Kemper (American, loves Georgia and its food so much that he’s visited more than twenty times) proves me right. By Kate Bittman Published October 21, 2026 Cooking Food with Mark Bittman: David Byrne David Byrne has been making work that’s like nothing else for 50 years — Talking Heads, solo records, film, theater, and dance. And his new book is called Sleeping Beauties, about great ideas the world forgot and then rediscovered. Kate and I talked with David about food, what it was like eating on tour across 150 shows, the South Indian coconut fish curry he got good at during the pandemic, and lots more. By Mark Bittman Published October 21, 2026 Podcast This Might Be the Best Reason to Make Eggplant Parm First, make a delicious take on the classic. Then, consider everything else you can make with its elements. So long as you have some eggplants, tomato sauce, spiced panko, and Parmigiano Reggiano and mozzarella, you’ve got options. Pick up some fresh herbs or other favorite pantry staples, then pick your own adventure. By Erika Houle Published October 19, 2026 Cooking On Our Minds and Carts: Understanding Ultraprocessed Food How to use that bag of flaxseed meal sitting in your cabinet, two sweets to make this weekend, and more from our favorite chocolate maker. By The Editors Published October 16, 2026 Question Mark A Kitchen Is a Kitchen Is a Kitchen Sure, a big, beautiful kitchen is nice. But what about when you just want to enjoy the cooking process, regardless of your space? Turns out it’s possible — and we’ve got some standout recipes to show for it. By Kate Bittman Published October 15, 2026 Cooking Food with Mark Bittman: Ming-Na Wen Actress (the voice of Mulan!) Ming-Na Wen talks to Kate and Mark about the two lives her father lived at his Pittsburgh restaurant, the Chinatown Inn — and the five course dinners he cooked at home; her new cookbook, Have You Eaten Yet?; and what that phrase actually means when someone says it to you. By Mark Bittman Published October 14, 2026 Podcast The Labor and History of Snow Peas A good snow pea field can yield as much as 10,000 pounds per acre. In 2008 snow peas earned California growers $35 million. For workers, though, the labor makes a constant demand — speed. By David Bacon Published October 7, 2026 Articles Food with Mark Bittman: Florence Fabricant Florence talks to Kate and Mark about her new memoir, Salty, Not Sweet: A Life in the Food World — a book she resisted writing for years and then couldn’t stop once she started. Plus, the writeup she considers among her most consequential: a pitch about pigs in blankets that may have permanently changed the hors d’oeuvres table at every bar mitzvah and gala in America. By Kate Bittman Published October 7, 2026 Podcast Food with Mark Bittman: First Partner Jennifer Siebel Newsom Jennifer Siebel Newsom, First Partner of California, joins Mark and Kate to talk about what actually happened when the state decided every public school kid deserves two free meals a day — and that more than half of those meals should come from California farms. By Mark Bittman Published October 5, 2026 Podcast Cooking for One: Crispy Tofu with Broccolini and Rice Tofu is especially useful when cooking for one: It keeps well in the fridge, cooks quickly, and works with almost any cooking method or ingredient. Here it’s used in a stir-fry with vegetables and a sauce made from pantry ingredients — plus, your new favorite tofu hack. By Xueci Cheng Published October 5, 2026 Cooking Food Stamp Catastrophe Since H.R.1 — “One Big Beautiful Bill” — passed in July 2025, an estimated 5 million people, including 1.5 million children, have lost SNAP benefits. In the wealthiest country on earth, we are experiencing a human-made nutrition crisis. By Natalie Pattillo Published September 30, 2026 News The Queen of all Quinoa Recipes Overcooking whole grain kernels — so that their exterior bursts to release the starches inside — creates a soft and fluffy texture with remarkable powers. And quinoa has our attention for this bundle of recipes — including whole grain raw sugar candy, and a delicious stir-fry. By Mark Bittman Published September 28, 2026 Cooking Food with Mark Bittman: Nik Sharma We chatted about what baking soda actually does to meat (the meatball revelation alone is worth the episode), why you can marinate all day in yogurt but never in vinegar, and the four elements of nature as a framework for understanding everything that happens in a kitchen. By Mark Bittman Published September 25, 2026 Podcast How Bread Became the Bad Guy — and Why It Deserves Better The thing you gave up wasn’t bread. It was one of the first and most successful ultra-processed foods ever invented. And again and again we’ve put a real food on trial for the sins of the factory version that quietly replaced it. By Mark Bittman Published September 24, 2026 Articles On Our Minds and in Our Carts: Tomato and Saffron Spaghetti This week: Pasta making with (3-year-old) Max, why NYC bike lanes should be recognized as part of the food system, eating (harmoniously) with your family, and grilled pecorino and honey bruschetta. By The Editors Published September 18, 2026 Question MarkThings We Like Food with Mark Bittman: Justin Ellen Justin Ellen is a phenom baker at just 22 years old, has almost a million Instagram followers, and his debut cookbook “Better Than Grandma’s” is out this week. He appeared on Netflix’s “Is It Cake?” at just 18, fooling the judges twice, while also missing his prom and graduation to film it. This episode was recorded in person at Mark’s house in Glynwood, where Justin and Mark made bread pudding from Justin’s book. By Mark Bittman Published September 17, 2026 Podcast What’s a Salad and What’s a Side? Not full summer, not yet fall–celebrate this “in between time” with salads that are refreshing but also pack a spicy punch. By Erika Houle Published September 14, 2026 Cooking When You Look At Your Cereal Box, What Do You See? The FDA says companies can use fruit names and images to describe a flavor, but the Federal Trade Commission requires the advertising on a cereal box to be “truthful and not misleading.” Thus, the use of fruit in cereal names and images occasionally land the companies in trouble with regulatory agencies and consumer advocates. By The Editors Published September 10, 2026 Articles On Our Minds and in Our Carts: Epically Good Carrots Plus: The poignant and lasting lessons Wendell Berry left behind, Mark on TalkShopLive, and another fantastic novel. By The Editors Published September 5, 2026 Question MarkThings We Like 1 2 3 … 65 Next »
