Mark Bittman
Author & New York Times Cooking Columnist
While he has never been a professional chef, Mark Bittman has worked as a food writer for over 30 years. He is the bestselling author of the cookbooks "How
to Cook Everything", "How to Cook Everything
Vegetarian", and "Food Matters", and he writes The Minimalist column for the New York Times. He also regularly makes online cooking videos for the Times' Diner's Journal blog, and often appears on television. Last year he traveled to Spain with Mario Batali and Gwyneth Paltrow to tape the public television series "Spain:
On the Road Again." He lives in New York.
If people cooked 50 percent of their meals, as opposed to what’s probably 20 percent of their meals, it would have a huge impact on both their health and on the environment, and it would be almost entirely positive.
The author says he wishes people would just take more responsibility for their own food consumption and cook food at home more often.
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1 min
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The writer talks about whom he most enjoys cooking for, drinking with Mario Batali in Spain, and whom he’d serve if he could cook for anyone.
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5 min
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Coming up with the inspiration for new recipes starts with shopping and ends in kitchen experiments.
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3 min
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Proposals to tax sugary sodas are good — but plans to remove salt from restaurants are “moronic.”
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3 min
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The writer talks about the virtues of eating locally grown food and what foods he considers guilty pleasures.
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5 min
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Why a meat-eating Japanese chef limits herself to vegan cooking, and how the foodie culture has spread.
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3 min
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How a food lover can eat healthily and be environmentally responsible.
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7 min
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What do you do when you’ve got guests on the way and barely any time to prepare for them? The New York Times cooking columnist comes to your rescue.
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4 min
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How at-home cooks can stock their pantry with vital ingredients, avoid bad kitchen habits, and make better meals.
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5 min
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The New York Times blogger on his first food memories, and how he got into cooking.
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3 min
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A conversation with the author and New York Times cooking columnist.
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37 min
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