Holly and Kate talk to restaurateur and philanthropist Pinky Cole about how her wildly popular vegan chain, Slutty Vegan, targets meat lovers; philanthropy and opportunity; living with a meat-loving man; and mom guilt.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pinky-cole

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 [email protected].

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Mark and Kate talk to cook and food writer Hannah Che about personal food choices vs. community, what exactly makes cooking vegetables so different from cooking meat, and the three categories of vegetarian Chinese cooking.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chinese-vegetarian

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Mark and Kate talk to public health advocate Marion Nestle about a life in food politics, corporate power over the food supply, and NYC in the 1950s. 

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/nestle

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time. 

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/christmas-pod

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Mark talks to a true culinary wonder about Hanukkah traditions everywhere, the changing nature of recipes, and the meaning of "Jewish food."

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kate and Melissa talk to two of New York's most beloved restaurateurs about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/via-carota

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kate talks to Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and Mark's new book, the completely revised How to Cook Everything Fast.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/fast-podcast

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Adrienne Cheatham, Emily and Marvette Meggett, Senator Cory Booker, and 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. 

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/the-only-thing-to-listen-to-while

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Tom Colicchio, Stephen Satterfield, Sheldon Simeon, and Nigella Lawson join Mark and Kate to talk lasagna appetizers, holiday contemplation, adobo turkey tails, and bread sauce. 

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Mark and Kate talk to the incomparable actor about finding comedy in a soft place, eating like a goldfish, love of family, and the similarities between "Schitt's Creek" and his new show, "The Big Brunch."

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/levy

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 [email protected].

Hosted on Acast. See acast.com/privacy for more information.