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Food with Mark Bittman: Tom Colicchio

The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he’s overhauling the menu at Craft; what makes a restaurant popular (even when it’s not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.

By Mark Bittman Published February 11, 2026

Food with Mark Bittman: Marion Nestle

Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what’s good, what’s bad, and what’s disturbing. Plus: Is the current protein craze just a marketing scheme that’s done particularly well for the marketers, or should we all be jumping on the bandwagon?

By Mark Bittman Published February 5, 2026

Food with Mark Bittman: Kyle MacLachlan

In this revisiting of an excellent episode from 2022, the actor (and Tiktok’s favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark’s “been meaning to ask” him for 30 years.

By Kate Bittman Published January 21, 2026

Food with Mark Bittman: Nancy Matsumoto

The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.

By Kate Bittman Published January 14, 2026

Food with Mark Bittman: Lyndsay C. Green

The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to “split themselves”; being “accidentally anonymous” and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.

By Kate Bittman Published January 8, 2026

Food with Mark Bittman: David Nayfeld and Aliza Sokolow

Even if you don’t have kids, surely you can see, objectively, how interesting it is to study a human being’s…

By Kate Bittman Published December 17, 2025

Food with Mark Bittman: Leslie Soble

Impact/Justice’s Leslie Soble, an internationally recognized voice on the carceral eating experience, talks to Kate and Mark about what eating in prison is really like. The three discuss food as an active form of punishment, the deep connection between the critical problems of hunger and food waste, creative things incarcerated people do to stay nourished, and the good work that select organizations are doing to bring better food to prisons.

By Kate Bittman Published December 12, 2025

Food with Mark Bittman: Pyet DeSpain

The chef and host of PBS’s Spirit Plate talks to Kate and Mark about the moment she realized she didn’t feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.

By Kate Bittman Published December 3, 2025

Food with Mark Bittman: Nick Hartanto

The director—and the first Indonesian-American filmmaker to qualify for an Oscar!—chats with Kate and Mark about his new autobiographical short film, Daly City. Nick talks about what his parents thought about the film, why the biggest challenge of making the film was finding the actors, and the themes within—notably the internal conflict of the model minority and the bittersweet nature of the American dream.

By Kate Bittman Published November 19, 2025

Food with Mark Bittman: Dorie Greenspan

Bestselling—and much beloved—food writer Dorie Greenspan talks to Kate and her old pal Mark. Get ready for lots of reminiscing about the “old days” of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes).

By Mark Bittman Published November 12, 2025

Food with Mark Bittman: Diane Kochilas

In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).

By Mark Bittman Published November 5, 2025

Food with Mark Bittman: Alice Waters

The chef and activist talks to Kate and Mark about how school lunches have changed over the years—and how they haven’t, why (and how) there shouldn’t be a “middle man” when schools purchase food for lunches; the “most important people in this country”—teachers and farmers; and how we can realistically make her longstanding vision for kids’ relationship with food a reality.

By Mark Bittman Published October 29, 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

Food with Mark Bittman: Julia Belluz and Kevin Hall

Journalist Julia Belluz and scientist Kevin Hall talk to Mark about why there’s such a big gap between food science and diet fads, how the effects of our ‘food environments’ determine how much we eat and how much it changes our biology, and how our public outcry over the unjustness of our food system is apolitical—but is made political.

By Mark 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

Food with Mark Bittman: Mavis-Jay Sanders and … Mark Bittman

Mavis-Jay Sanders, Culinary Director of the new nonprofit restaurant Community Kitchen, and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about how they’re bringing awe and joy to their dining room; the specifics around how the team collaborates; the supreme importance of ingredients; and Community Kitchen’s potential to showcase what part of a rational food system might look like—and what that could mean for the future.

By Mark Bittman Published September 17, 2025

Food with Mark Bittman: Rae Gomes and … Mark Bittman

Rae Gomes, Executive Director of the new nonprofit restaurant Community Kitchen and Mark Bittman, Founder of Community Kitchen talk to Kate about the revolutionary restaurant’s launch: exactly how they’re making top tier chef prepared meals accessible, what success in the self described “money losing” venture would look like, how they managed to hire such a talented and traditional hospitality-oriented staff, how the tiered pricing will work, and what people can expect from the project.

By Mark Bittman Published September 10, 2025

Food with Mark Bittman: Bob Klein and David Killilea

Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed “wheat nerds”—talk to Mark about a pioneering study conducted by David that examines whether food labeled as “whole grain” is, actually, whole grain (and which company is actually doing it right); why you’re probably not eating actual whole wheat when you think you are; the meaning of “dead wheat”; and why it all matters.

By Mark Bittman Published August 27, 2025