The Bittman Project Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. The Bittman Project does both. (Plus, plenty of recipes.)
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Food with Mark Bittman: Sven Gierlinger and Terrence Meck
by Kate Bittman on April 16, 2026When food (truly) has the capacity to heal.
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Consider the Broccolini—And the Farmworkers Who Harvest It
by Mark Bittman on April 15, 2026An inside look at the efforts it takes to get a much loved vegetable onto your table.
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Unexpected Spring Eating
by Erika Houle on April 13, 2026New ways to enjoy peas, radishes, and artichokes.
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Question Mark: A Memorable Endive Salad
by Mark Bittman on April 10, 2026Plus: New foods for Mark and what to do when your grill is on fire
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Food with Mark Bittman: Dylan Alverson and Jason Finder
by Mark Bittman on April 9, 2026Approaches to food access.
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Why Cooking Is the Best: Part Seven
by Mark Bittman on April 8, 2026When you cook, you're helping the world around you.
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Cooking for One: Cheesecake
by Tucker Shaw on April 6, 2026Let's call it "fun-size," shall we?
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Things We Like: Soup Bowls, Spice Mix, a Giant Butter Dish
by Kate Bittman on April 3, 2026Our biweekly roundup of our favorite things.
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"Angeled" Eggs Are the Way to Go
by Erika Houle on April 1, 2026Like deviled, minus the exertion.
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Food with Mark Bittman: Helen Veit
by Kate Bittman on April 1, 2026How, exactly, did kids become so picky?
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It Was a Dark and Toasty Oat
by Mark Bittman on March 30, 2026A simple toasting technique unleashes all sorts of new flavors and textures.
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Question Mark: What's Wrong With Restaurants?
by Mark Bittman on March 27, 2026Plus: Upping your starter flavor and a kale extravaganza.
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Why Cooking Is the Best: Part Six
by Mark Bittman on March 25, 2026Cooking is a political statement with real-world results.
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An Undeniably Joyous Way to Consume a Lot of Vegetables
by Erika Houle on March 23, 2026Vegetable purées = awesome pasta sauces.
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Things We Like: Cadbury Eggs, But Fancy
by Kate Bittman on March 20, 2026Our biweekly roundup of our favorite things.
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Food with Mark Bittman: Omar Tate and Cybille St. Aude-Tate
by Kate Bittman on March 18, 2026Assigning meaning to every plate.
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Antarctica: Part One
by Mark Bittman on March 18, 2026You want as much of it as you can get!
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Cooking for One: The Best Way to Do It Is to Trick Yourself Into It
by Tucker Shaw on March 16, 2026Five minutes in the morning guarantees you'll have this chicken tagine-inspired dish at night.
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Question Mark: Long Pasta Stresses Me Out
by Mark Bittman on March 13, 2026Plus, the unsung heroes of your pantry and savoring every bit of your artichoke.
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Why Cooking Is the Best: Part Five
by Mark Bittman on March 11, 2026Cooking creates demand for real food.
