A comedian opens up about her new cooking competition show, emphasizing the joy of communal cooking. She reflects on family ties and how cooking shows provided comfort during tough times. The conversation dives into the ups and downs of podcasting and self-expectations. Personal anecdotes bring humor to the experience of food cravings, especially during pregnancy. The discussion even touches on the delicate balance of enjoying work while avoiding imposter syndrome, making it a delightful mix of cooking, comedy, and heartfelt stories.

Revisiting our episode with professional climber and good food advocate Kate Rutherford, who talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

The Brooklyn-based chef talks to Mark and Kate about what made growing up with both of his grandmothers around so magical; how, with his much-loved restaurant, Agi's Counter, he's preserving the past as he helps it to evolve a bit; and why he thinks of some of his most popular recipes as Pokémon.The Bittman Project is featuring two recipes from Jeremy's book, Second Generation: Hungarian and Jewish Classics Reimagined: Nokedli Cacio e Pepe: https://bittmanproject.com/recipe/nokedli-in-chicken-broth-with-so-much-dill/Poached Radishes: https://bittmanproject.com/recipe/poached-radishes/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

The food writer and cookbook author – most recently of Crumbs: Cookies and Sweets from Around the World – talks to Mark and Kate about COOKIES. Do we take them for granted? What constitutes a cookie? Plus, the most interesting things Ben learned in his research, how cookies have evolved to suit the changing times, his favorite cookie recipes for the holidays, and what it was like to test and taste 300 cookie recipes.The Bittman Project is featuring two recipes from Crumbs:Brown Sugar Cinnamon Cookies (Speculoos)https://bittmanproject.com/recipe/brown-sugar-cinnamon-cookies-speculoos/Egyptian Stuffed Eid Cookies: https://bittmanproject.com/recipe/egyptian-stuffed-eid-cookies/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

The father-daughter farmer duo, of Lundberg Family Farms, talk to Mark and Kate about making the right choices in farming for four generations, the organic spectrum, why working together is so wonderful, and why you might want to taste your soil. (Plus – what does "regenerative" actually mean?)Want rice recipes? We've got them: https://bittmanproject.com/collection/rice/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.Get Regula Ysewijn's recipe for Anchovy Éclairs here: https://bittmanproject.com/recipe/anchovy-eclairs/Get Carolyn Robb's recipe for Raspberry-Almond Shortbread with Marzipan here: https://bittmanproject.com/recipe/raspberry-almond-shortbread-with-marzipan/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

The Secretary of Agriculture talks to Mark about the progress we've made in farming and agriculture in the last decade, debunking the "all farms are the same" myth and exactly why it's so important to support small farmers; the new opportunities that have been created in the farming space; why he's so concerned about rebuilding rural populations; and where the real opportunities lie.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.Get the Applesauce recipe mentioned in this episode on The Bittman Project: https://www.bittmanproject.com/p/mark-bittman-applesauceAre you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

Baker Bryan Ford talks to Mark and Kate about his new book, Pan Y Dulce; what it's like to truly interpret a food culture; the trickiness of ingredients and cost and taste; and why it's so exciting to be a first generation baker right now.The Bittman Project is featuring two recipes from Pan Y Dulce:Tustacas: https://bittmanproject.com/recipe/tustacas/Roles de Pimiento Asado: https://bittmanproject.com/recipe/roles-de-pimiento-asado/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

Wolfgang Maier, the Executive Culinary Director of Regent Seven Seas Cruises, shares his fascinating experience overseeing 400 chefs and cooking 6,000 meals daily. He discusses the unique challenges of menu creation and ingredient sourcing at sea. Wolfgang reveals the preferences of cruise guests, particularly the enduring love for steak, and reflects on the shift in alcohol consumption trends. He also shares humorous anecdotes from his culinary adventures and highlights the importance of adapting to diverse dietary needs on board.