The Bittman Project A home for those who believe food is everything and should be treated that way. We celebrate the joy it brings us, but also focus on the very real challenges of making it sustainable and available for all.
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This Is Why You Think I’m a Good Cook
by Kate Bittman on November 25, 2025It's not all that complicated.
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Food with Mark Bittman: Nick Hartanto
by Kate Bittman on November 19, 2025When a love for food translates to meaningful stories.
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The Bittman Project 2025 Holiday Gift Guide
by Kate Bittman on November 19, 2025A small-ish but mighty list of things to gift your loved ones.
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If You Love Popcorn So Much, Why Don’t You Cook With It?
by Mark Bittman on November 17, 2025It adds crunch and heft everywhere it goes.
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Things We Like: Cheese Storage, Simplified
by Kate Bittman on November 14, 2025Our biweekly roundup of our favorite things.
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Food with Mark Bittman: Dorie Greenspan
by Mark Bittman on November 12, 2025"I still think baking is magic."
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The Ups and Downs of Mexico’s Government-Owned Supermarkets
by Charlie Hope-D'Anieri on November 12, 2025After decades of problems, these stores are staging a comeback. What can we learn from them?
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Happy Thanksgiving, the Charlie Brown Way
by Tucker Shaw on November 10, 2025Cook absolutely anything you want.
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Athens: A Love Story
by Diane Kochilas on November 5, 2025Mark's longtime friend Diane Kochilas shares her thoughts on Athens, "a city finally at ease."
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You're Invited: Community Kitchen ♡ Lower Eastside Girls Club
by Mark Bittman on November 3, 2025Join us for a delicious celebration that showcases food justice in action.
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Things We Like: The Easiest Way to Prep Squash
by Kate Bittman on November 1, 2025Our biweekly roundup of our favorite things.
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Food with Mark Bittman: Alice Waters
by Mark Bittman on October 29, 2025A revolutionary reinterpretation of the classic school lunch.
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Our Love for Chia Is Bind
by Mark Bittman on October 23, 2025Just when things threaten to come apart, these teeny seeds keep it all together.
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Food with Mark Bittman: Paul Schiefer and Ken Cook
by Kate Bittman on October 23, 2025What makes Amy's so unique.
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Things We Like: Mark’s New Apron and Holly’s Favorite Spoon
by Kate Bittman on October 17, 2025Our biweekly roundup of our favorite things.
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Bread So Good You Have to Guard It
by Michael W. Twitty on October 15, 2025Michael W. Twitty thinks about his mother's flour—and why no other flour will do.
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Maureen Abood Loves Lebanese Baking—And You Should, Too
by Kate Bittman on October 8, 2025The expert tells us all about why her native country's baked goods are so special.
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Dinner Tonight, Dinner Tomorrow: The Farewell That Corn Deserves
by Erika Houle on October 7, 2025A heartier spinoff of classic potato skins, two very different salads, and fritters with a zesty dip.
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What Makes a Gay Restaurant So Special?
by The Editors on June 25, 2025They've brought a whole lot of warmth and magic to American culture.
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Are Better Menus a Key to Fighting Climate Change?
by Ben Saccone on June 18, 2025A menu designed to slash carbon emissions by 79%—while maintaining customer happiness.
