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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

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

On Our Minds and in Our Carts: Theodora Beach Club

Holly tells you about a mindblowing dining experience, Mark wants you to sail away with him, and we want you to know about two novels we love.

By The Editors Published August 28, 2026

On Our Minds and in Our Carts: Mark Talks Cyclospora

Plus: tomato soup, the best coconut rice, our first bread pop-up, a bunch of recipes perfect for now, and a giveaway.

By The Editors Published July 24, 2026

On Our Minds and in Our Carts: Here’s What to Do With All That Zucchini

A wonderful summer recipe, ‘our’ butter, a frozen aisle alternative, and Shirley Chung’s journey.

By The Editors Published July 10, 2026

On Our Minds and in Our Carts: An Emulsification Success Story

GOOD peaches, a sandwich that will satisfy your bánh mì craving, and an emulsification success story.

By The Editors Published June 26, 2026

On Our Minds and in Our Carts: Crispy Potato Salad

A fitting tribute to a food hero, a careful selection of useful recipes, free croissants, and what to do about your hooch-y starter.

By The Editors Published June 19, 2026

On Our Minds and in Our Carts

A correction to a delicious candy recipe, vegetables that freeze when you don’t want them to, Mark’s books for cheap, and Kate’s latest tinned obsession.

By The Editors Published June 5, 2026

Our Friday Emails Are Gonna Look Different

Fridays have, for a while now, been reserved for either ​your questions/our answers​ or for ​our recommendations​. But we weren’t feeling inspired by either as a standalone—it all felt too prescriptive. So here’s what we’re doing instead.

By The Editors Published May 29, 2026

Question Mark: Am I Ruining My Pans?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: warped pans, buckwhat confusion, and the best ways to support farmers.

By The Editors Published May 22, 2026

Question Mark: A Memorable Endive Salad

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a reader request for the Estela endive salad, Mark tries new foods, and how to put out grill fires.

By The Editors Published April 10, 2026

Question Mark: What’s Wrong With Restaurants?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Mark’s hot take on restaurants, upping your starter flavor, and a kale extravaganza.

By The Editors Published March 27, 2026

Question Mark: Long Pasta Stresses Me Out

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: making long pasta work for you, the unsung heroes of your pantry, and savoring every bit of your artichoke.

By Mark Bittman Published March 13, 2026

Question Mark: I’m Confused About Cooking With Butter

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a cooking term that sounds like an oxymoron, a book you don’t need, and how to properly cook with butter.

By Mark Bittman Published February 26, 2026

Question Mark: I Need That Recipe

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a silky smooth chicken liver mousse, pasta quantities, and “protein oats.”

By Mark Bittman Published February 13, 2026
Broccoli Rabe With Sausage And Grapes

Question Mark: It’s So Shocking

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Doing right by your vegetables, and what to do when you run out of stock (and don’t have time to make more).

By Mark Bittman Published January 30, 2026

Question Mark: Is Your Cutting Board Doubling as a Knife De-Sharpener?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Do some cutting boards dull your knives more than others?

By The Editors Published January 16, 2026

Question Mark: It’s a Wild, Wild Rice

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: replacing nonstick with cast iron (really?!), the actual wildness of wild rice, and clever ways to use popcorn.

By Mark Bittman Published December 12, 2025

Question Mark: Thanksgiving Leftovers, of Course

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: creative ways to use your Thanksgiving leftovers, the exact right fish quantities to buy, and deciphering potatoes.

By The Editors Published November 28, 2025

Question Mark: I Don’t Want a Traditional Turkey

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: alternatives to the traditional Thanksgiving turkey, bean textures 101, and veganizing one of our popular cookie recipes.

By The Editors Published November 7, 2025