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.

Conde Nast announced yesterday that it will close Gourmet magazine after nearly 69 years of taste making and recipe writing. The November issue will be its last. The decision came after a three-month study by McKinsey & Co., which looked at cutting the publishing company's costs. Along with Gourmet, Conde Nast is closing Cookie, Modern Bride and Elegant Bride. The magazine, headed by longtime editor-in-chief Ruth Reichl, has been a gourmet bible for many young chefs and foodies. Joining us to talk about the demise of the magazine is chef and author Mark Bittman.

New York Times columnist and blogger Mark Bittman stops by to talk about his latest cook book Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less. You can view some of Bittman's recipies from the book here. ...

Food writer Mark Bittman's first book, "Fish: The Complete Guide to Buying and Cooking," explored the glory of piscine cuisine. But when offered the opportunity to revise the book, he declined. Overnight shipping of loads of fish cargo, farm-raising and over-fishing have turned buying and eating fish into an ethical and ecological quagmire. Mark Bittman joins The Takeaway to explain his reasons for being more selective about which fish end up on his plate.

In his numerous cookbooks and his New York Times column, The Minimalist, food writer Mark Bittman has offered recipes on how to cook just about everything. In his latest book, Food Matters, Bittman advances the idea of rethinking consumption and offers a plan for responsible eating that ...

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Mark Bittman had one thought on breakfast: YAWNNN! So he decided to shake things up and started serving up breakfast items you would more closely associate with dinner. Things like black olives, miso, dried tomatoes, bok choy, and roasted carrots. Mark Bittman joins us with a stirring defense for serving wheat berries with soy sauce.

Listen to the full Takeaway segment with Mark Bittman here

Trouble viewing this video? Check out the YouTube version (click "watch in high quality" for best quality).

Mark Bittman had one thought on breakfast: YAWNNN! So he decided to shake things up and started serving up breakfast items you would more closely associate with dinner. Things like black olives, miso, dried tomatoes, bok choy, and roasted carrots. Mark Bittman joins us with a stirring defense for serving wheat berries with soy sauce. Want a recipe? If you insist:

Wheat Berries With Sesame, Soy Sauce and Scallions

• 1 1/2 cups wheat berries
• Salt
• 1 tablespoon toasted sesame oil, or to taste
• 2 tablespoons soy sauce, or to taste
• 1/2 cup trimmed and chopped scallions.

1. In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently.

2. Cook, stirring occasionally, until wheat berries are tender, about 35 to 45 minutes. Add boiling water as necessary to keep wheat berries covered and to keep them from drying out as they swell and become tender. Wheat berries are done when tender with a slight bite to them; ideally you will have cooked out all the water at about the same time they are tender, but if any remains, strain them. (At this point you can drain berries and refrigerate for up to a few days, then reheat when ready to serve.)

3. Fluff wheat berries with a fork and toss with sesame oil. To serve, drizzle with soy sauce and garnish with scallions.

Yield: 4 servings.

For more of Mark Bittman on breakfast, read his article, Your Morning Pizza in today's New York Times.

In his new book Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (Simon & Schuster, 2008), Mark Bittman discusses how to eat more sanely. He writes the New York Times column "The Minimalist" and the "Bitten" blog.

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Mark Bittman shares tips on essential kitchen equipment, favorite fall recipes, seasonal produce, and lots more. He’s the author of the classic cookbook How to Cook Everything and writes the "Bitten" and "The Minimalist" columns for the New York Times.

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Guest: Mark Bittman, The New York Times

The New York Times's Minimalist Mark Bittman is an avowed meat eater. But he’s just released a new meat-free cookbook, How to Cook Everything Vegetarian. Mr. Bittman says that vegetarians, omnivores, and carnivores alike can enjoy his meatless recipes. He joins Leonard to share recipes like Green Tea with Udon ...