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Mark Bittman

Cookbook author and New York Times food writer

Mark Bittman appears in the following:

Mark Bittman on Dinner Parties and Changing Your Diet

Friday, May 03, 2013

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.

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Mark Bittman on Food Matters

Thursday, December 13, 2012

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.

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Mark Bittman Goes Back to Basics

Friday, March 02, 2012

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.

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Mark Bittman on Taxing Bad Food to Subsidize the Good

Tuesday, August 02, 2011

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.

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Food Matters to Mark Bittman

Friday, October 22, 2010

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.

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Recipes by Mark Bittman

Friday, October 22, 2010

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

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Mark Bittman on Leonard's 25th Anniversary at WNYC

Thursday, March 04, 2010

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.

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Gourmet Magazine Closes After Seven Decades

Tuesday, October 06, 2009

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.

“It is a tragedy from an editorial point of view, because it was place where probably the most serious food journalism was being done on a regular basis."
—Chef and author Mark Bittman on closing of Gourmet magazine after 69 years of publication.

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20 Minute Meals with Mark Bittman

Thursday, August 13, 2009

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. ...

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Should You Get Off the Hook? The Ethics of Eating Fish

Monday, June 08, 2009

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.

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Food Matters

Tuesday, February 24, 2009

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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Food & Family

Tuesday, February 24, 2009

On today's show: We'll learn about how we can reduce our CO2 emissions and the size of our waistlines at the same time with Mark Bittman. Plus, a discussion about the changing makeup of contemporary American family life.

They say brevity is the soul of wit. Can you ...

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Mark Bittman is thinking outside the (cereal) box for breakfast

Wednesday, February 18, 2009

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.

Listen to the full Takeaway segment with Mark Bittman here
Read More

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Mark Bittman is thinking outside the (cereal) box for breakfast

Wednesday, February 18, 2009

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.

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Not a Diet Book

Thursday, January 22, 2009

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.

Event
Demo/Q&A/Signing
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Eating Well

Thursday, January 22, 2009

Mark Bittman writes in his new book Food Matters that eating for a healthy planet also leads to greater personal health. Additionally, MTA chief Elliot Sander returns to talk about the future of transit in NYC; and the violence just across the Mexican border. Plus: Your Top-Five ...

Mark Bittman on How to Cook Everything

Friday, October 17, 2008

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.

Weigh in: Is ...

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How to Cook Everything

Friday, October 17, 2008

The Minimalist Mark Bittman gives tips on how to cook everything. And on Please Explain: all about Botox. It's the most common cosmetic procedure in the U.S.

 

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The Minimalist saves the planet

Wednesday, August 20, 2008

Guest: Mark Bittman, The New York Times

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Mark Bittman on Cooking Vegetarian

Friday, October 12, 2007

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 ...

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