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: Dan Jacobs
by Kate Bittman on July 16, 2026Almost winning Top Chef — and why Milwaukee is America's best kept secret.
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Taking a Tour Through Italy’s Cookie Towns
by Kate Bittman on July 15, 2026Domenica Marchetti explains why Italian cookies are so special.
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Will It Waffle?
by Kerri Conan on July 13, 2026Start utilizing a typically underutilized appliance.
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On Our Minds and in Our Carts: Here’s What to Do With All That Zucchini
by Mark Bittman on July 10, 2026Plus: 'our' butter, a good grocery option, and Shirley Chung.
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When You Hear the Term ‘Food Movie,’ What Comes to Mind?
by Tucker Shaw on July 9, 2026Thinking beyond 'Big Night.'
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Food with Mark Bittman: Shirley Chung
by Kate Bittman on July 8, 2026What tongue cancer taught a chef about taste.
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Cooking for One: Spaghetti with Miso, Garlic, and Scallions
by Tucker Shaw on July 6, 2026A complex, captivating, twenty-minute (honest!) supper.
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Food with Mark Bittman: Toya Boudy
by Kate Bittman on July 2, 2026Starting from scratch.
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Bonjour, Trieste
by Mark Bittman on July 2, 2026A city that's unplaceable — in a good way.
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No-Knead Bread, Flatbread Style
by Mark Bittman on June 30, 2026Then turn it into super-easy pizza, soup, or seasoned fresh bread crumbs.
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On Our Minds and in Our Carts: An Emulsification Success Story
by Holly Haines on June 26, 2026Plus, GOOD peaches and a sandwich that will satisfy your bánh mì craving.
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The True Meaning of Awesomesauce
by Kerri Conan on June 24, 2026Two cousins chase down an extremely fun new condiment-mixing machine.
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An Unapologetically Sweet, Nostalgic Treat
by Tucker Shaw on June 22, 2026Bringing penuche back, just in time for summer.
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On Our Minds and In Our Carts: Crispy Potato Salad
by Mark Bittman on June 19, 2026Plus: hooch-y starter and free (whole grain!) croissants.
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Picking the Colonizers’ Vegetable
by David Bacon on June 17, 2026The love and labor behind your Brussels sprouts.
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Cooking For One: Dukkah-Crusted Feta & Fennel
by Erika Houle on June 15, 2026Because dinner for just you can be exciting, too.
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Croiss-ain't You Happy You Opened this Email?
by Mark Bittman on June 12, 2026Here's the solution to any gifting you’re planning this month.
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Seduction, via a Cookbook
by Tucker Shaw on June 10, 2026Digging into some old gems, both serious (!!) and playful.
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Let's Go, Pic-Knicks!
by Erika Houle on June 8, 2026Sorry, we couldn't resist.
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On Our Minds and in Our Carts
by Mark Bittman on June 5, 2026Bonbon bonanza, not-frozen-on-purpose vegetables, and more.
