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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Question Mark: I'm Confused About Cooking With Butter
by Mark Bittman on February 27, 2026Plus: a book you don't need.
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Wait … Are You Back on Substack?
by Mark Bittman on February 26, 2026Let us explain our current thinking.
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My Week of Eating Solo
by Mark Bittman on February 26, 2026In which I cook just for myself for an entire week.
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Things We Like: A Coupla Cookbooks
by Kate Bittman on February 21, 2026Our biweekly roundup of our favorite things.
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Why Cooking Is the Best: Part 4
by Mark Bittman on February 18, 2026Cooks eat healthier food than non-cooks—and it tastes better, too.
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Food with Mark Bittman: Jyoti and Auyon Mukharji
by Kate Bittman on February 18, 2026My mother, my masala.
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Tarting Up Your Pound Cake
by Tucker Shaw on February 16, 2026You may want to double the recipe.
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Question Mark: I Need That Recipe!
by Mark Bittman on February 13, 2026Plus: Pasta quantities and "protein oats."
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Fathers, Sons, and the Death of a Family Farm
by Kate Bittman on February 11, 2026A moving and introspective story, from Ryan Dennis's Barn Gothic.
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Food with Mark Bittman: Tom Colicchio
by Mark Bittman on February 11, 2026He still loves to cook.
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Mark's New Favorite Breakfast
by Mark Bittman on February 9, 2026It's perfect for winter mornings.
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Things We Like: An Awesome—and Cheap!— Bread Knife
by Kate Bittman on February 6, 2026Our biweekly roundup of our favorite things.
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Food with Mark Bittman: Marion Nestle
by Mark Bittman on February 4, 2026Digesting the 2026 dietary guidelines.
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Why Cooking Is The Best: Part Three
by Mark Bittman on February 4, 2026It puts you in control.
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Crumb Cake Shouldn't Equal Heartbreak
by Tucker Shaw on February 2, 2026For the ultimate treat, whack it into submission.
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Question Mark: It's So Shocking
by Mark Bittman on January 30, 2026Please: Treat your vegetables well.
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Food with Mark Bittman: Phoebe Robinson
by Kate Bittman on January 30, 2026The beauty of nerding out.
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About Those Dietary Guidelines ...
by Mark Bittman on January 28, 2026In some ways, I wish they'd been even worse. Here's why.
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Very Vegetable-Forward
by Erika Houle on January 26, 2026Keep “fresh starts” top of mind this year, with a variety of tasty, innovative vegetarian dinners.
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Things We Like: Your New Cappuccino Machine, Very Personal Blending, and BUTTER
by Kate Bittman on January 23, 2026Our biweekly roundup of our favorite things.
