All Articles Filters Sort by date Category Author Viewing How Bread Became the Bad Guy — and Why It Deserves Better The thing you gave up wasn’t bread. It was one of the first and most successful ultra-processed foods ever invented. And again and again we’ve put a real food on trial for the sins of the factory version that quietly replaced it. By Mark Bittman Published September 24, 2026 Articles 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 Question MarkThings We Like Food with Mark Bittman: Justin Ellen Justin Ellen is a phenom baker at just 22 years old, has almost a million Instagram followers, and his debut cookbook “Better Than Grandma’s” is out this week. He appeared on Netflix’s “Is It Cake?” at just 18, fooling the judges twice, while also missing his prom and graduation to film it. This episode was recorded in person at Mark’s house in Glynwood, where Justin and Mark made bread pudding from Justin’s book. By Mark Bittman Published September 17, 2026 Podcast What’s a Salad and What’s a Side? Not full summer, not yet fall–celebrate this “in between time” with salads that are refreshing but also pack a spicy punch. By Erika Houle Published September 14, 2026 Cooking When You Look At Your Cereal Box, What Do You See? The FDA says companies can use fruit names and images to describe a flavor, but the Federal Trade Commission requires the advertising on a cereal box to be “truthful and not misleading.” Thus, the use of fruit in cereal names and images occasionally land the companies in trouble with regulatory agencies and consumer advocates. By The Editors Published September 10, 2026 Articles 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 Question MarkThings We Like Food with Mark Bittman: Mara Fleishman Mara Fleishman is the co-founder and CEO of the Chef Ann Foundation, which has reached more than 19,000 schools, 35,000 school food professionals, and nearly 6 million students in its work to replace ultra-processed food with fresh, scratch-cooked meals. Before that, she spent a decade at Whole Foods as their global director of partnerships. We talk about what school food actually looks like now versus what it looked like a generation ago, why the biggest barrier to change is not budget but workforce, and how the Chef Ann Foundation is building purchasing cooperatives that connect small districts directly to local farms. Mark also has some thoughts on MAHA. By Kate Bittman Published September 3, 2026 Podcast Making Bootleg Ice Cream in Prison The way you enjoy ice cream in prison depends on the institution. Some prisons dangle it as an incentive, while others have ice cream shacks offering it for sale on weekends, and others don’t allow it at all. I’m at Washington Corrections Center (WCC) in Shelton, Washington, where the ice cream shack closed years ago, and for the past decade men have been making bootleg ice cream. By Ron Guier Published September 2, 2026 Cooking Cooking For One, Cheap and Delicious Edition: Latkes with Mushroom Gravy When you consider the ingredients required to make latkes, the concept of eating a delicious, delightful, solitary meal without overspending becomes obvious. Easy, even. The amount of energy you’ll exert is minimal when you’re making a single serving. Two or three manageably-sized potatoes, a fraction of an onion, a small amount of flour, and an individual egg is essentially all it takes to put something together that feels like a treat. By Erika Houle Published August 31, 2026 Cooking 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 Question MarkThings We Like Cooking for One: Chilled Soba Noodles with Jammy Egg and Veggies I’ve been making these light and refreshing chilled soba noodles on repeat during the heatwaves in Europe. They come together in about 20 minutes and use just one pot, since the same water cooks both the noodles and the egg. It’s a streamlined dish, too: slice the vegetables while the water comes to a boil, then whisk together the dressing while the egg cooks. By Xueci Cheng Published August 27, 2026 Cooking Industry, Greed, and Fishing in the Golden State “The California Current isn’t a place so much as a tendency, the tropical migration of trillions of gallons of seawater and its consequences.” An excerpt from Tin Can Coast, by chef and author — and this week’s podcast guest — Joseph Ogilvy. By The Editors Published August 20, 2026 Articles Summer Fair? Summer Fare! Go ahead and make slightly less over-the-top versions of your favorite foods from carnivals, festivals, or fairs at home. They’re great for outdoor gatherings, and they’re also delightful as snacks and treats whenever you please. Plus, the entire point of making them is to have fun. By Erika Houle Published August 17, 2026 Cooking Food with Mark Bittman: Jean-Georges Vongerichten Mark has known Jean-Georges Vongerichten since 1987, when JGV arrived in New York. They’ve written books together. They’ve remained close friends for nearly 40 years. Today, they talk about Jean-Georges growing up in Alsace on pork fat, juniper berries, and parsley as the only herb anyone grew; and on arriving in New York when the Union Square Greenmarket was two stands selling apples and potatoes; and on watching the whole thing transform over four decades. By Mark Bittman Published August 13, 2026 Podcast The Billy-Ball All-Food Team Mark has been friends with Bill Chuck (lovingly known as Billy-Ball) for more than 60 years, so of course we’re handing the reins over to him today, with commentary from Mark. By Bill Chuck Published August 13, 2026 Articles Cooking for One: Fish Sticks Will I ditch the good old fisherman in yellow rain gear forever? No. Those sticks are too convenient and nostalgic. But I hope the old seadog covers his ears when I say: These homemade sticks were better. By Tucker Shaw Published August 10, 2026 Cooking What Does It Take to Work On a Cauliflower Crew? Fifty years ago, David Bacon joined a crew cutting cauliflower for Valley Harvest, in California’s Central Coast. Not long ago, he joined a crew in Salinas Valley in hopes of photographing them. Here’s what’s changed in the fields — and what’s stayed the same. By David Bacon Published August 7, 2026 Articles Food with Mark Bittman: A Conversation with Congressman Jim McGovern Today, a special conversation Mark had in June with Congressman Jim McGovern (MA) at the Good Food for All Summit in DC. McGovern has spent decades in Congress fighting to protect SNAP, fund school meals, and push food security to the center of the policy conversation. He and Mark cover a lot of ground: why the food system isn’t broken so much as designed, the difference between food rhetoric and actual food policy, what to make of the MAHA movement, and the case for a Department of Food. By Mark Bittman Published August 5, 2026 Podcast Corn and Berries Belong Together This is an easy-breezy, no-bake treat, but it does require a bit of planning ahead because it needs a good amount of time to chill—at least 8 hours. You can leave it chilled for up to 48 hours before the berries start to lose their integrity — a perfect make-ahead dessert. By Holly Haines Published August 3, 2026 Cooking 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 Question MarkThings We Like 1 2 3 … 64 Next »
