Mark Bittman

Mark Bittman on his new book "Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal."

A new book on diets.

Mark Bittman joins us to discuss the completely revised twentieth anniversary edition of his classic cookbook, How to Cook Everything.

What's happening in Iowa's agriculture industry? Mark Bittman explains.

Bestselling cookbook author Mark Bittman discusses his new book "How to Grill Everything: Simple Recipes for Great Flame-Cooked Food."

Chef, cookbook author and New York Times food columnist Mark Bittman discusses his latest cookbook "How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food."

Cookbook author Mark Bittman's latest book is "How to Bake Everything: Simple Recipes for the Best Baking." 

Cookbook author Mark Bittman on, "How to Bake Everything: Simple Recipes for the Best Baking." 

Mark Bittman talks about his latest effort to de-code recipes as well as his decision to leave The New York Times.

A new report finds that red meat can cause cancer. Food authors Maureen Ogle and Mark Bittman share two very different reactions to the news.

This month, food commentator Mark Bittman will end his career as an op-ed columnist at the New York Times. He spoke with us about the bigger issues he plans to tackle next.

New York Times food columnist Mark Bittman says that Chipotle was a huge step forward, but major changes in how we source food--and what we pay those who make it--need to happen.

Treat your freezer like a pantry, have olive oil on hand, and if you live with other people, get them to help. These are Bittman's tips for being a better, more intuitive cook. 

Mark Bittman talks about what to cook for the perfect dinner party. He’ll also talk about altering his diet to lose weight and be healthier. He shares his plan in his new book, VB6: Eat Vegan Before 6:00 to Lost Weight and Restore Your Health…for Good, and provides all the necessary tools for making the switch to a “flexitarian” diet.

Mark Bittman, author of How to Cook Everything and the New York Times' Minimalist, discusses his recent Times columns and blog on food. He also talks about how to make better food labels, improve farming and our food supply, and—of course—how to cook everything.

Mark Bittman, author of How to Cook Everything, returns to discuss the fundamentals of cooking. His new book, How to Cook Everything The Basics: All You Need to Make Great Food, is an absolutely essential beginner's cookbook and an a guide for experienced cooks. From dicing vegetables and roasting meats to cooking meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook should know.

New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.

New York Times food columnist Mark Bittman discusses The Food Matters Cookbook, the follow-up to his bestselling book Food Matters: A Guide to Conscious Eating. It includes more than 500 recipes written with Bittman’s typically relaxed approach to everything in the kitchen. He presents a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and junk food.

Read some recipes from Mark Bittman's new cookbook: The Food Matters Cookbook. 

Food writer Mark Bittman talks about why he appreciates Leonard's interest in food, and recalls his favorite time being on the show. Find out more about Leonard's 25th anniversary here.