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Mark Bittman

From Mark Bittman.com: I'm not a chef, and I never have been. And though I've cooked with some of the best-known chefs in the world, I've never had formal training, and I've never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

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French Food Goes Down

French Food Goes Down

Slapping a “homemade” label onto menus isn’t going to reverse a sad trend.

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The True Cost of a Burger

The True Cost of a Burger

Only by including external costs, or “externalities,” can you arrive at the true cost of something. And cheeseburgers have externalities in spades.

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Giving Tofu the New Look It Deserves

Giving Tofu the New Look It Deserves

In an era when many cooks are looking to cut back on meat, it’s an ingredient worth taking seriously. Finally.

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A Congressional Plea for Meatless Mondays

A Congressional Plea for Meatless Mondays

Rep. Tony Cárdenas of California has urged the Congressional Animal Protection Caucus to observe Meatless Mondays.

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Rethinking the Word ‘Foodie’

Rethinking the Word ‘Foodie’

Pleasure is just one aspect. It’s even more important to reflect our values.

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What We're Reading Now

What We're Reading Now

Food news from Kentucky to Asia.

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Parasites, Killing Their Host

Parasites, Killing Their Host

Big Food is unwittingly destroying its own market by pushing a diet that causes illness and death.

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What Causes Weight Gain

What Causes Weight Gain

Real food is more likely to promote health than hyperprocessed food.

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What We're Reading Now

What We're Reading Now

Food news from Iowa to Ivory Coast.

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These Chiles? Nothing to Fear

These Chiles? Nothing to Fear

In the Yucatán, mild, not mind-blowing, chiles are appreciated for their subtle flavor. But even the fierce ones can be tamed.

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