Kate Bittman, Author at The Bittman Project

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

Pooja Bavishi, Queen of Heavenly Ice Cream

Pooja Bavishi is the founder of Malai, an ice cream company that employs flavors highlighting the culture and traditions that she grew up with. She talks to us about how she comes up with flavor combos; what she’s the most proud of, culinarily; and one of the concoctions she came up with that will never see the light of day.

By Kate Bittman Published April 14, 2025

Food with Mark Bittman: Ted Genoways

The journalist talks to Mark and Kate about his latest reporting, which focuses on allegations of human trafficking at a JBS meatpacking plant in Greeley, Colorado. The viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS’ HR department saw it as a positive thing. Plus, what it’s like to report such an emotional story.

By Kate Bittman Published April 2, 2025

The Best Oatmeal Is Like Risotto

My dad is a very gentle, patient person, and now, in my forties, I’m finally getting some cooking lessons from him. Nothing formal, and 99 per cent of the time it happens organically, but he’s taught me some memorable techniques. Here’s his practically foolproof method for oatmeal, plus a dozen ideas for mix-ins.

By Kate Bittman Published March 25, 2025

Food with Mark Bittman: Laurie Woolever

The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much.

By Kate Bittman Published March 16, 2025

Food with Mark Bittman: Sutton Foster

The Broadway star talks to Kate about a complex mother-daughter relationship—and the therapeutic nature of writing a memoir, coming up in the worlds of acting and food, and crocheting for Hugh Jackman.

By Kate Bittman Published March 12, 2025

Should We Be Eating Meat?

Some factor, or a combination of factors, has made me a real purist when it comes to eating meat. The transition started at home, but now I find myself questioning whether or not I can casually order meat when I’m dining out.

By Kate Bittman Published February 27, 2025

Food with Mark Bittman: Alton Brown

The writer, chef, and TV star 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.

By Kate Bittman Published February 19, 2025

Food with Mark Bittman: Ashley Gearhardt and Kelly Brownell

Food addiction and the path to real, positive change.

By Kate Bittman Published February 13, 2025

The Missing Ingredient

When one of our staple ingredients is no longer available to us, how can we continue to enjoy foods that have felt commonplace? We reached out to some of our favorite cooks and put together a collection of recipes that usually have eggs, but don’t here, and yet will still scratch that itch.

By Kate Bittman Published February 11, 2025