Kate Bittman

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The Bittman Project 2025 Holiday Gift Guide

Today’s list of holiday picks is small but mighty, and anything on it is sure to be much loved by anyone who likes to get in the kitchen and get down to business. (Except for a few outliers, which are just all around excellent in any room.)

By Kate Bittman Published November 19, 2025

Food with Mark Bittman: Paul Schiefer and Ken Cook

Paul Schiefer, President of Amy’s Kitchen, and Ken Cook, President and Co-Founder of Environmental Working Group, talk to Kate and Mark about scaled organic as a sustainability solution; what, specifically, makes Amy’s cooking stand out; how conventional agriculture weakens prices; and making organic easier and more accessible to all.

By Kate Bittman Published October 23, 2025

Food with Mark Bittman: Michael Twitty

The writer and food historian talks to Kate and Mark about the “secret” language that belongs to Southern people, the problem with fantasizing about your Bubby’s recipes, the two-sidedness of Southern cooking, and where to find the best food in the South.

By Kate Bittman Published October 15, 2025

Maureen Abood Loves Lebanese Baking—And You Should, Too

Maureen Abood’s new book, Lebanese Baking, which includes both sweet and savory treats, reads very much, and very much in a good way, like an old-school cookbook. Kate talked to the author about phyllo—both store bought and homemade (yes, you can do it!)—baklawa and knafeh, and the dish that most evokes memories of her mom.

By Kate Bittman Published October 8, 2025

Food with Mark Bittman: Nicole Dawes

The founder of Late July Snacks and Nixie talks to Mark and Kate about why it’s so important to create brands that stand for something meaningful; why she walked away from so many sales opportunities; how her parents’ (her father founded Cape Cod Potato Chips and her mother owned a natural food store) beliefs and morals are deeply ingrained in her brands; and being the kid who went on a macrobiotic summer retreat with her mom.

By Kate Bittman Published October 1, 2025

Food with Mark Bittman: Adam Shriver, Richard Deming, and Diane Rosenberg

The state of Iowa has the second-highest rate of cancer in the US; it’s also one of only two states where cancer rates are increasing. This alarming rise in disease is the crux of a new initiative that is pinpointing agricultural chemicals as a key suspect in this uptick. Mark talked to Adam Shriver, Director of Wellness and Nutrition at the Harkin Institute (and head of the initiative); Richard Deming, who has been a cancer doctor in Iowa for almost 40 years; and factory farm expert Diane Rosenberg.

By Kate Bittman Published September 25, 2025

The Best Pancakes You’ve Ever Had—and Other Thoughts

If you know me and eat meals with me often, chances are you’ve been to Loring Place. The menu at Loring Place is one of the best encapsulations of how I like to eat as I’ve ever encountered—and when you have a restaurant you keep going back to, surprises arise.

By Kate Bittman Published September 4, 2025

Food with Mark Bittman: Paul Rice

The founder of Fair Trade USA talks to Mark about why he consciously chose the world of commerce as his vehicle for change—and why it’s relatively easy to move companies in the right direction; why the glimpses of future behavior being showcased by Millennials and Gen Zers should be viewed positively; how to dissect conscious capitalism; and how, without being too Pollyanna-ish, we should be taking the long view when it comes to companies making responsible decisions.

By Kate Bittman Published August 20, 2025

Five Questions for Keith McNally

What was most striking for me, when I read McNally’s recent memoir, was how self aware he is. So we were thrilled when he agreed to be the inaugural interviewee for our new column, “Five Questions for.” We talked controversies, favorite dishes and restaurants, and brutal honesty.

By Kate Bittman Published July 30, 2025

Food with Mark Bittman: Erik Piepenburg

The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and how they’ve shaped our culture; why he was reluctant to include his own personal stories—and what convinced him to do so; how the culture has changed over the years, and why; and Mark’s gay restaurant tour of 1970s New York City.

By Kate Bittman Published June 25, 2025

Food with Mark Bittman: Ted Genoways

Journalist Ted Genoways talks to Mark about his book, Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico, which is the first biography of Cuervo; about how Cuervo was responsible for the first cartel—and what it was like when cartels were simply business collectives; about how Cuervo saw the future of Mexico; and about why tequila is at the nexus of food and power.

By Kate Bittman Published June 18, 2025

Food with Mark Bittman: Ari Kolender

The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of “sushi grade” fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.

By Kate Bittman Published June 11, 2025

Three* Things We Like, Round Five: Father’s Day Edition

Our biweekly roundup of our favorite things. This week, we’ve got a couple extras, just in case you’re celebrating Father’s Day: a custom mug that will keep your coffee warm forever, a serious knife sharpener, FASHION, and two good books.

By Kate Bittman Published June 6, 2025

Food with Mark Bittman: Daniela Oancea

The Corporate Beverage Manager for Regent and Oceania talks to Mark and Kate about how growing up in Transylvania prepared her for hospitality life; how trends have changed on cruise ships, from sobriety to liquor preferences; the rise of solo travelers; and where in the world some of her favorite bars are.

By Kate Bittman Published June 4, 2025

Food with Mark Bittman: The Simpsons!

Rob LaZebnik and Jeff Westbrook, co-executive producers on The Simpsons, talk to Mark and Kate about the great joys of writing for Homer; the food-related caveat that got Paul McCartney on the show; Lisa predicting the Trump presidency; and where the inspiration came from for their recent episode—one that focuses on avocados and making fun of pickleball.

By Kate Bittman Published May 21, 2025

Food with Mark Bittman: Jamila Robinson

The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne.

By Kate Bittman Published May 14, 2025

Food with Mark Bittman: Jill Damatac

The writer talks to Mark and Kate about her memoir, Dirty Kitchen; living in the US as an undocumented immigrant for 22 years (and then self-deporting); what it’s like to feel rooted in colonial mentality; and a common comforting mechanism of the Filipino immigrant experience.

By Kate Bittman Published May 7, 2025

Three* Things We Like, Round Two: Mother’s Day Edition

Our biweekly roundup of our favorite things. *This week, we’ve got a few extras, just in case you’re celebrating Mother’s Day. We’ll only ever recommend things that we personally have tried and enjoyed.

By Kate Bittman Published April 25, 2025

Food with Mark Bittman: Rick Martinez

Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy.

By Kate Bittman Published April 23, 2025

Food with Mark Bittman: Vanessa Lavorato

The author of How to Eat Weed and Have a Good Time talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a “safe” weed cookbook.

By Kate Bittman Published April 16, 2025