Food with Mark Bittman

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Rating
4.9
from
806 reviews
This podcast has
44 episodes
Language
Publisher
Explicit
No
Date created
2021/05/14
Last published
2022/06/28
Average duration
32 min.
Release period
7 days

Description

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) has a love for food and a passion for food issues. He explores all aspects of food - from what to have for dinner, how to raise healthy children, and how to make a perfect meringue to big picture questions about climate change, sustainability, and global hunger. Each week, Mark talks with celebrities, cooks, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark offers handy cooking tips, recipes, answers to your questions, and much more! See acast.com/privacy for privacy and opt-out information.

Podcast episodes

Check latest episodes from Food with Mark Bittman podcast

Say Hello to Deb Freeman & Setting the Table
2022/06/28
It's our first feed drop! We're swapping shows with Whetstone Radio's Setting the Table — hosted by writer Deb Freeman — which explores the stories and histories of African American cuisine and foodways. Today's episode is one that focuses on something you either love or hate (and that feeling can easily change daily) — alcohol. Yes, African American foodways have not only influenced the way that Americans eat, but how we drink as well, and here you'll be introduced to the stories and legacies of a celebrated selection of Black brewers and distillers. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
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Vive La Femme: Samantha Irby and Lindy West
2022/06/21
The ridiculously talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of Catfish together. For Samantha's Tuna Noodle Casserole recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/irbywest Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
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Juneteenth
2022/06/14
Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food. For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenth Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
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Great Food, Big Love, and Miss Emily Meggett
2022/06/07
Emily Meggett talks to Kayla Stewart and Mark about the joy and frustration of learning to cook, Edisto Island's commitment to old style food and traditions, and her rich history of feeding her community. Order her new book Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island, here. For the recipe featured today head over to the Bittman Project, here.  Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
There is No Meat in this Episode
2022/05/31
Mark talks to Beyond Meat founder and president Ethan Brown, and the ultimate trailblazer Frances Moore Lappe. Check out my newest cooking experience, How to Eat Less Meat, at courses.markbittman.com. And for the recipe featured today head over to the BittmanProject.com, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
Kwame Onwuachi & the Draw of Intentional Food
2022/05/24
The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him. For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
Lesley Nicol on Veganism & Being Mrs. Patmore
2022/05/17
Mark talks to the accomplished actress, Leslie Nicol, about the food on Downton Abbey, how the show inspired her to go vegan, and what it was actually like to wear the infamous Mrs. Beaver costume. For our recipe for English Cream Scones, head to the Bittman Project, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
Frank Bruni and the Hidden Beauty of Aging
2022/05/10
Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next. Frank has a new book out, The Beauty of Dusk: On Vision Lost and Found, which is available now where ever books are sold. Get it here. Get the recipe for BruniBerry, here, at The Bittman Project. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
The Glorious, Victorious Asma Khan
2022/05/03
Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations. Recipe of the week: Khatteh Ande (Eggs in Tamarind Gravy) Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
The Joyful Anomaly: Al Roker
2022/04/26
Mark talks to the TODAY host, Al Roker, about how he maintains his infamous joy, his favorite ways to cook when guests come for dinner, and how to stay positive when it comes to climate change. We've posted Al's Rub over at The Bittman Project, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
Alison Bechdel on Eating and Cartooning
2022/04/19
Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test. Check out the Peanutty Chopped Salad, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
more
Sheldon Simeon and the Hawai'i You Don't Know
2022/04/12
Mark talks to universally beloved chef (and recent James Beard nominee) Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight. Get the Maui Kale Salad with Sweet Onion Dressing, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.
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Podcast Reviews

Read Food with Mark Bittman podcast reviews

4.9 out of 5
806 reviews
Maremare 37 2022/05/19
Best Podcast
I enjoy Mark Bittman‘s podcast program during the night because I have insomnia and I need things interesting yet cheerful to listen to.
Jaxxtrax 2022/02/16
Super Great :)
Light enough to enjoy, heavy enough to think. Practical food tips at the start and end. Really well done. Mark is a great story teller. Guests offer f...
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BARRYFAN12 2022/04/25
What happened to this podcast?
Mark was never a killer interviewer, but at least his show used to be listenable and occasionally enjoyable/informative. These new episodes in 2022 a...
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gus 24! 2022/04/14
Lost interest
I like mark’s recipes, books and his general approach to cooking, and although I’ve enjoyed the podcast in the past, these last several episodes are m...
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DOPTG 2022/01/22
So enjoyable!
I love your podcast! THANK YOU for the easy recipes within the episodes. I am learning to cook so efficiently without sacrificing flavor. I also love ...
more
bleugirl3 2021/10/25
Multifaceted Comprehensive Food Discussions
So many wonderful guests and very meaningful & comprehensive discussions about so much more than just cooking. A really enjoyable and educational podc...
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??? 2022/01/09
Black veganism
Your guest doesn’t know all humans are animals? You need expertise not artificiality…
Anito078 2021/10/20
Love it but can't hear Mark!
The show is wonderful, but sometimes during interviews Mark's voice fades away. That's it!
eye heart in CT 2021/09/28
Highly Informative, Enjoyable, and Thought-provoking. Thank you for sharing such quality discussions
Great! Don't miss it.
Victoman 2021/08/28
Great show
I really like the episodes I’ve listened to so far. Mark is a good interviewer and his passion about all things food really comes through in the show....
more

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