All Episodes
Food with Mark Bittman — 255 episodes
543 – In the South Seas
Kevin Boehm on Living in his Car to Running 35 Restaurants
Dan Jacobs: Almost Winning Top Chef — and Why Milwaukee Is America’s Best Kept Secret
Shirley Chung: What Tongue Cancer Taught a Chef About Taste
Toya Boudy Starts from Scratch
Father-Daughter Time with Al Roker and Courtney Roker Laga
Laurie Woolever: Care and Feeding — and Everything in Between
Hannah Goldfield: Drinking, Not Drinking, and the In Between
Just Call Her Paola ‘Blazing the Trail’ Velez
Nasim Alikhani: Homestyle Iranian Food at Its Best
Please Don’t Pigeonhole Alicia Kennedy
Alton Brown, Talking From the Can
The Unique Complexities of Perennial Foods—and Why You Should Care
Sheldon Simeon: Ohana Means Family
When Food (Truly) Has the Capacity to Heal
Approaches to Food Access: Dylan Alverson and Jason Finder
Helen Veit: How, Exactly, Did Kids Become So Picky?
Ted Genoways: The Ongoing Saga of the JBS Beef Plant
Omar Tate and Cybille St. Aude Tate: Assigning Meaning to Every Plate
In Which Mark Chats With Laura Linney
Arnold Myint: Writer, Chef, Dad, Gorgeous Drag Queen
Babes in Pod-Land: Samantha Irby and Lindy West
Jyoti and Auyon Mukharji: My Mother, My Masala
Tom Colicchio Still Loves to Cook
Marion Nestle and Mark Digest the 2026 Dietary Guidelines
Revisiting Kate's Conversation with Phoebe Robinson
Everybody Loves Kyle (MacLachlan)
Nancy Matsumoto: How Women Are Rebuilding the Food System
Lyndsay C. Green on Honoring Her Own Experiences
Revisiting Kate’s Conversation with Alain Ducasse
Revisiting Mark’s conversation with Jamie Oliver
David Nayfeld and Aliza Sokolow: Dad, What’s for Dinner?
Leslie Soble: Eating Behind Bars
Pyet DeSpain’s Meaningful Culinary Pivot, and What Led to It
Season Chasing with Jody Williams and Rita Sodi
For Nick Hartanto, Love for Food Translates to Meaningful Stories
Dorie Greenspan: "I Still Think Baking Is Magic"
Diane Kochilas Talks About the REAL Mediterranean Diet
Alice Waters: A Revolutionary Reinterpretation of the Classic School Lunch
Fadi Kattan Pays a Loving Tribute to Bethlehem
Paul Schiefer and Ken Cook: What Makes Amy’s So Unique
Michael Twitty: What, Specifically, Makes Southern Food So Unique
Weight Loss: What's Science and What's Pseudoscience?
Nicole Dawes: Brand Building With a Side of Childhood Values
The Cancerous Elephant in Iowa’s Room
Mavis-Jay Sanders and Mark Bittman: Community Kitchen, Part Two!
Rae Gomes and Mark Bittman: Community Kitchen, Part One!
Andrea and Clara Nguyen: Vegetable-Centric Vietnamese
What the Hell Is Whole Wheat, Anyway?
Paul Rice: Activism and Patience Go Hand-In-Hand
Lelani Lewis: Flipping the Script on Code Noir
Pooja Bavishi: “You Can’t Get More Americana Than Ice Cream”
Why Jason Buechel Is Optimistic About the Future of Our Food System
Appetite for Change: Letting the Community Lead
Jenique Jones: Hunger and Poverty Are Policy Choices
How Memories of Her Mother’s Cooking Saved Chantha Nguon’s Life
David A. Kessler, MD: GLP-1 Drugs and "Re-Learning" to Eat
Erik Piepenburg: Gay Restaurants and Why They’re So Important
Ted Genoways: How José Cuervo Marked a Turning Point in Mexico’s History
Ari Kolender, Seafood Master
Khushbu Shah and the Art of Improvising
What Are the Drinking Trends on a Cruise Ship?
Hawa Hassan: How Do You Tell More Than a Single Story?
The Simpsons: Eating Guacamole Off Seabirds
Jamila Robinson: The Food World Deserves a Seat at the Table
A Trip to the Dirty Kitchen with Jill Damatac
Yes, Dan Levy Really Is That Great
Rick Martinez's New Book Changed the Way He Cooks
Vanessa Lavorato: An Edible Journey
Cory Booker May Represent Our Best Possible Future
Ted Genoways: Human Trafficking + the Meatpacking Industry
What Is It Really Like to Be a Black Farmer in the US?
Laurie Woolever: Batali, Bourdain, and All the Nuance
Sutton Foster on Evolving Into a Good Eater
Julian Baggini: How the World Eats
At Michele Norris's Home, the Kitchen Takes Center Stage
Alton Brown Looks Back
Food Addiction and the Path to Real, Positive Change
Jared Blumenfeld: Let's Fight for a Joyful Future
Bradley Tusk Knows Firsthand: Feeding People Is a Solvable Problem
Paula Daniels Is Arranging a World Around Good Food
Phoebe Robinson and the Beauty of Nerding Out
Kate Rutherford: At the Intersection of Rock Climbing and Good Food
Jeremy Salamon: Hungarian Food From a 2nd Generation POV
Ben Mims: The Soul of a Cookie
Brita and Bryce Lundberg: When Rice = Family
Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb
Secretary Tom Vilsack: The Future of Farming and Food
Calvin Trillin and His Biggest Fan, Mark Bittman
Bryan Ford: It’s a Great Time to Be a Baker
What’s It Like to Be a Chef on a Cruise Ship?
Jody Eddy: Inspired by Food in Divine Places
Al Roker and Courtney Roker Laga: Bringing the Charm
Alice Waters, Spence Medford, and Farm to School Lunch
Alexander Smalls: In the African Community, Food Is Currency
Julia Turshen on Feeling Gratitude in the Kitchen
Exposing the Toxic Underbelly of Tyson Foods
A Love Letter to Bangkok in NYC's West Village
Exploring School Lunch In Meghalaya, India
How Food in the US Is Used to Divide and Conquest
Is Alcohol the Tobacco of the 21st Century?
Fixing the Food System, One Generation at a Time
Why There’s No Simple “Solution” to Food and Agriculture Issues
Jean-Martin Bauer: Famine Is Not a Natural Event
Senator Bennet: Food Rights Are Everyone’s Rights
Everybody Has an Idea for a Cooking Show
We Love Chef Toya Boudy
This Is What Community Looks Like
René Redzepi: "Let's Be a Part of Something Different"
Cooking Can Always Become Simpler
Do We Ask the Organic System to Do Too Much?
The Sweetest of the Sweets: Abi Balingit
Francesco Turrisi: Pasta Rules!
Khushbu Shah: Call It Fusion With Intention
Fadi Kattan: The Real Bethlehem, and Its Food
What We Talk About When We Talk About BBQ
What’s Wrong With School Food – And What’s Right?
Unpacking 18th Century Food with A.J. Jacobs
For Chantha Nguon, Family Recipes Are a Lifeline
What Can Make You More Susceptible to Food Addiction?
Alain Ducasse: The Best Is Yet to Come
Earth Day, with Earth Warrior Bill McKibben
What We Can Learn From School Lunch in Japan
Alice Waters: Still Expanding Her Legacy
Tom Philpott: How to Unleash Innovation in Farm Country
Von Diaz: The Beauty and Importance of Island Cooking
"Having Nonalcoholic Spirits Keeps Me From F-ing Up"
What We Can — And Should — Learn From Peasants
Lelani Lewis Happily Accepts the Title of Activist
Greg D'Alesandre Really, Really Loves Chocolate
Mavis-Jay Sanders: I Just Want to Feed People Good Food
Jamie Oliver: Cooking Is a Superpower
George Stiffman: What's So Special About Tofu?
Michele Norris: Food Is How We Find Each Other
Feeding Kids Can Be a Total Pain - or Not!
GLWD's Andre Daquigan: Food is Love, Always
Kate Rutherford: Rock Climbing Meets Great Food
Claudia Roden and the Meaning of Jewish Food
"Live" with José Andrés and Mark Bittman!
The Episode to Listen to While You're Cooking
How the Best Chefs and Cooks Do Thanksgiving
Vietnamese Cooking in the US Goes Full Circle
The Choreography of Cooking
JP Park: There Are No Rules in Korean Food
Changing Lunch Options, One School at a Time
Andrew Friedman: The Lives Behind Your Meal
Jacques Pépin: The Best Home Cook Ever
The Great Potential of a Nonprofit Restaurant
Klancy Miller: Good Change in the Food World
Food: 1960s vs. Now, with Michael Jacobson
Frank Bruni: Losing Vision, Finding Vision
Kin Lui and Casson Trenor: Veganizing Sushi
Talking Junk with Chris van Tulleken
Calvin Trillin: Food as Comic Relief
How Cookie Monster Shows Kids How to Eat Well
Chris Morocco: What is a Recipe, Anyway?
Bill McKibben: There's a Lot We Can Be Doing
Bow Down to Dessert Queen Abi Balingit!
Lalo García is the Definition of a Maverick
Revisiting a Chat with an Old Pal: Al Roker
Nasim Alikhani: The Beauty of Layers
Niki Segnit is a Self-Taught Flavor Genius
Ed and Ryan Mitchell — and the Magic of BBQ
Dr. David Katz Weighs in on the Body Wars
Selling Candy on the Subway: Kwame Onwuachi
To Know Tim Ryan is to Love Tim Ryan
Eating Jellybeans Meticulously with Sam Irby
A Warm Welcome to Margaret Cho & Rachel Belle
Senator Bennet: Access to Food is a Right
Manu Buffara is Bringing Curitiba to Manhattan
Earth Day: Jane Goodall and Lauren Sweeney
Delia Ephron on the Joys of Sisters — & Food
Dan Ahdoot is Not a Fan of Giant Raw Clams
José Andrés: Shorter Walls, Longer Tables
Nigella Lawson, the Second Time Around
Adam Gopnik Knows the Secret to Soufflés
Feeding Kids: Eden Grinshpan + Aliza Sokolow
The Unprecedented Eric Ripert
Mrs. Brightside: The Inspiring Toya Boudy
Vishwesh Bhatt: WTF Does Heritage Truly Mean?
Black Farmers Own Just 1% of US Farmland
Peter Hoffman and the 'High Fashion' of Food
Dinner in Your Underwear: David Sedaris
Eric Kim is a Big Fan of Zombie Vegetables
Pinky Cole: Making Vegan Food for Non-Vegans
Chinese Vegetarian Cooking with Hannah Che
The Inspiring Persistence of Marion Nestle
Mince Pies for Everyone!
The Marvelous Claudia Roden
The Season is Boss: Jody Williams & Rita Sodi
The Myth of Mise en Place
Thanksgiving Pt 2: Less Crazy, More Cozy
Thanksgiving Pt 1: Rituals, Struggles, & FOOD
Dan Levy's Big Love is Food (But Not Cooking)
Cory Booker: Food Isn't a Tidy Partisan Issue
Alice Waters, First Lady of Food
Diwali Desserts & Dishing with Hetal Vasavada
Roadtripping (and Eating) with Linda Ronstadt
Jacques Pépin: A Rare Breed of Chef AND Cook
Are Restaurants Too Shaken to Be Innovative?
Victor Hazan Remembers the Wonderful Marcella
A Humble Spice and a Dire Warning
The World's Most Charming Home Cooks
Writing About Food is a Thrill Like No Other
Is Veganism an Impossible Standard?
Jewish Food Can Be Black Food - & Vice Versa
Kyle MacLachlan is an Awesome Cook (and Muse)
A Quick Hello From Mark
Bill McKibben: Climate's Social Implications
This Food Crisis Is Courtesy of the Letter C
How Purposeful Farming Can Change Everything
Say Hello to Deb Freeman & Setting the Table
Vive La Femme: Samantha Irby and Lindy West
Juneteenth
Great Food, Big Love, and Miss Emily Meggett
There is No Meat in this Episode
Kwame Onwuachi & the Draw of Intentional Food
Lesley Nicol on Veganism & Being Mrs. Patmore
Frank Bruni and the Hidden Beauty of Aging
The Glorious, Victorious Asma Khan
The Joyful Anomaly: Al Roker
Alison Bechdel on Eating and Cartooning
Sheldon Simeon and the Hawai'i You Don't Know
Secretary Tom Vilsack Reimagines Food Policy
Who’s Interviewing Who? It’s Laura Linney!
Coming Soon: Mark is back with Laura Linney and more.
Bittman Bread!
Reimagining Soul Food w/ Chris Carter
Chef Yotam Ottolenghi and Mayukh Sen
Ray Anthony Barrett Talks Art and Food
The New Guard of the Food World
Rhiannon Giddens and Francesco Turrisi
Cookie Monster and Gonger Tell All!
Sutton Foster and the Beauty of First Tastes
Black Farmers and the Way Forward
Stanley Tucci's Life Through Food
Marcia Chatelain and the McUniverse
David Sedaris on the Beauty of Jello
José Andrés on Feeding the World
Activist Raj Patel on Food Justice
Moby Talks Music, Veganism, and Sobriety
Chef Tom Colicchio Talks Food and Food Advocacy
Bon Appétit Editor Dawn Davis
The Ever Hopeful Jane Goodall
The Big Barbecue Special with Adrian E. Miller
Stephen Satterfield on Food Origins and Race
The Graceful Evolution of Eric Ripert
Carla Hall Takes a Culinary Tour of the South
Ted Danson on Eating Fish with a Clean Conscience
Nigella Lawson
Bittman Bite: The Perfect Five Minute Salad
Bittman Bite: Grilled Chicken Kabobs
Bittman Bite: Fish Tacos
Bittman Bite: The Best Grilled Cheese Ever
Bittman Bite: Summer Gazpacho