พอดคาสท์ Mark Bittman ชั้นนำ (2024)

1
What Can Make You More Susceptible to Food Addiction? 37:51

5d ago37:51

37:51

Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addic…

1
Alain Ducasse: The Best Is Yet to Come 28:22

12d ago28:22

28:22

The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to …

1
Earth Day, with Earth Warrior Bill McKibben 30:56

19d ago30:56

30:56

Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential …

1
What We Can Learn From School Lunch in Japan 27:29

1M ago27:29

27:29

Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; …

1
Alice Waters: Still Expanding Her Legacy 39:36

1M ago39:36

39:36

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven,…

1
Tom Philpott: How to Unleash Innovation in Farm Country 39:46

2M ago39:46

39:46

Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pot…

1
Von Diaz: The Beauty and Importance of Island Cooking 40:11

2M ago40:11

40:11

Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got…

1
"Having Nonalcoholic Spirits Keeps Me From F-ing Up" 28:35

2M ago28:35

28:35

Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important. For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/ Subscribe to Food wit…

1
What We Can — And Should — Learn From Peasants 23:46

2M ago23:46

23:46

Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change. Subscribe to Food with Mark Bittman on Apple Podcas…

1
Lelani Lewis Happily Accepts the Title of Activist 34:13

2M ago34:13

34:13

The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat re…

1
Greg D'Alesandre Really, Really Loves Chocolate 31:38

3M ago31:38

31:38

The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently. Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Coo…

1
Mavis-Jay Sanders: I Just Want to Feed People Good Food 26:18

3M ago26:18

26:18

Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. Subscribe to…

1
Jamie Oliver: Cooking Is a Superpower 26:10

3M ago26:10

26:10

The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/…

1
George Stiffman: What's So Special About Tofu? 24:15

3M ago24:15

24:15

Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu. View this episode's recipe and show notes here: bittmanproject.com/recipe/broken…

1
Michele Norris: Food Is How We Find Each Other 32:29

4M ago32:29

32:29

Journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. View this episode's recipe and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/ Subscribe to Food with Mark Bittman on Apple …

1
Feeding Kids Can Be a Total Pain - or Not! 30:18

4M ago30:18

30:18

A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests L…

1
GLWD's Andre Daquigan: Food is Love, Always 31:54

5M ago31:54

31:54

God's Love We Deliver executive chef Andre Daquigan talks to Mark and Kate about what the holidays are like at an organization that routinely prepares and delivers 13,000 meals a day; why he loves his job so much, and what makes others so passionate about the organization; and how God's Love has changed since it was founded in 1985, during the heig…

1
Kate Rutherford: Rock Climbing Meets Great Food 32:00

5M ago32:00

32:00

Professional climber and good food advocate Kate Rutherford talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb. Subscribe …

1
Claudia Roden and the Meaning of Jewish Food 28:41

5M ago28:41

28:41

A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food. View this episode's recipe and show notes here: https://www.bittmanproject…

1
"Live" with José Andrés and Mark Bittman! 1:16:11

5M ago1:16:11

1:16:11

In this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting. Subscribe to Food …

1
The Episode to Listen to While You're Cooking 25:47

6M ago25:47

25:47

Chef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most. Subscribe to Food with Mark Bittman …

1
How the Best Chefs and Cooks Do Thanksgiving 40:19

6M ago40:19

40:19

Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil…

1
Vietnamese Cooking in the US Goes Full Circle 40:24

6M ago40:24

40:24

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/and…

1
The Choreography of Cooking 22:34

6M ago22:34

22:34

Today, we revisit a popular episode from a year ago: Kerri Conan and Mark talk to Kate about the revised edition of How to Cook Everything Fast, the myth of mise en place, learning a method of cooking that will last a lifetime, and Noodles with Minty Scallion Sauce and Sliced Chicken. View this episode's recipe and show notes here: https://www.bitt…

1
JP Park: There Are No Rules in Korean Food 34:30

6M ago34:30

34:30

The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-mand…

1
Changing Lunch Options, One School at a Time 31:58

7M ago31:58

31:58

Wellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy. Subscribe to Food with Mark Bittman on Apple Podcast…

1
Andrew Friedman: The Lives Behind Your Meal 32:15

7M ago32:15

32:15

Writer Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever y…

1
Jacques Pépin: The Best Home Cook Ever 30:56

7M ago30:56

30:56

Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pépin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy. View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannette Subscr…

1
The Great Potential of a Nonprofit Restaurant 43:29

7M ago43:29

43:29

Chef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to list…

1
Klancy Miller: Good Change in the Food World 36:18

8M ago36:18

36:18

Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farm…

1
Food: 1960s vs. Now, with Michael Jacobson 35:58

8M ago35:58

35:58

Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions. Subscribe to Food with Mark Bittman on Apple Podc…

1
Frank Bruni: Losing Vision, Finding Vision 31:05

8M ago31:05

31:05

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. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow …

1
Kin Lui and Casson Trenor: Veganizing Sushi 38:43

8M ago38:43

38:43

Trailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good food. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by…

1
Talking Junk with Chris van Tulleken 46:00

9M ago46:00

46:00

The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. Subscribe to Food with …

1
Calvin Trillin: Food as Comic Relief 29:51

9M ago29:51

29:51

The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauce Subscribe to Food with Mark Bittman o…

1
How Cookie Monster Shows Kids How to Eat Well 27:45

9M ago27:45

27:45

In this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street…

1
Chris Morocco: What is a Recipe, Anyway? 41:49

9M ago41:49

41:49

The food director of bon appétit talks to Mark and Kate about recipes vs. templates, his podcast, ugly 6pm scrambling, and his top four summer recipes. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chris-moroccos-corn-and-chickpea Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like…

1
Bill McKibben: There's a Lot We Can Be Doing 36:38

9M ago36:38

36:38

In this conversation from 2022, frontline climate activist Bill McKibben talks to Mark about why the 1980 presidential election resulted in the most fateful decision of our time on this planet, how we stopped thinking about society and started thinking about individuals, the interrelation of white supremacy and climate, and what we can do to move i…

1
Bow Down to Dessert Queen Abi Balingit! 35:07

10M ago35:07

35:07

The lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingit Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wh…

1
Lalo García is the Definition of a Maverick 36:36

10M ago36:36

36:36

The Mexico City-based chef talks to Mark, Kate, and his biographer, Laura Tillman, about his incredible journey from a childhood as a migrant farmworker and subsequent deportation to star chef, why he feels like despite all he does, it will never feel like enough, and how he's managing the turning point that comes for many chefs. View this episode'…

1
Revisiting a Chat with an Old Pal: Al Roker 31:25

10M ago31:25

31:25

A warm and fuzzy episode from 2022! America's sweetheart Al Roker talks to Mark about his passion for weather history, how he stays positive when it comes to climate change, how he's seen food change on the TODAY set through the years, and the joy of cooking. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/yes-al-ro…

1
Nasim Alikhani: The Beauty of Layers 32:07

10M ago32:07

32:07

The wildly popular Brooklyn-based chef talks to Mark and Kate about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-nasim-alikhani Subscribe to Food with Mark Bittman o…

1
Niki Segnit is a Self-Taught Flavor Genius 33:58

11M ago33:58

33:58

The prolific food writer talks to Mark and Kate about the un-exact nature of flavor pairing ("it should be right-ish"), why an unexpected combination like orange and coffee works so well, and the only way to eat fish and chips. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/coffee-and-maple-syrup Subscribe to Food …

1
Ed and Ryan Mitchell — and the Magic of BBQ 32:40

11M ago32:40

32:40

The father/son (Ed and Ryan) team talk to the father/daughter team (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them. Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' recipe…

1
Dr. David Katz Weighs in on the Body Wars 41:13

11M ago41:13

41:13

Katz talks to Mark and Kate about why it's important to address weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic. 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. Fol…

1
Selling Candy on the Subway: Kwame Onwuachi 26:49

11M ago26:49

26:49

Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway. Want today's recipe, Chef Kwame Onwuachi's Sweet P…

1
To Know Tim Ryan is to Love Tim Ryan 36:28

12M ago36:28

36:28

The former congressman and Ohio Senate nominee talks to Mark and Kate about how life as a high school QB led to politics, how politics led to food, and the beauty of being home a bit more. 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 Po…

1
Eating Jellybeans Meticulously with Sam Irby 32:28

12M ago32:28

32:28

Writer and comedy queen Samantha Irby talks to Holly and Kate about palate evolutions, freaking out at Trader Joe's, and not thinking too deeply. 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,…

1
A Warm Welcome to Margaret Cho & Rachel Belle 37:35

12M ago37:35

37:35

It's a feed drop! We're swapping shows with Your Last Meal with Rachel Belle — a show that, yes, asks every guest what their last meal would be, but also consults with chefs and culinary anthropologists, ice cream scientists and hungry astronauts to uncover the history, science, and culture of these dishes. The episode we're featuring today boasts …

1
Senator Bennet: Access to Food is a Right 31:09

1y ago31:09

31:09

Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food…

พอดคาสต์ที่ควรค่าแก่การฟัง

Mark Bittman พอดคาสต์

พอดคาสต์ที่ควรค่าแก่การฟัง

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