Mark Bittman
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.
Why I'm Not a Vegan
Any strategy that gets you to eat more plants, less hyperprocessed stuff and fewer animal products is worthwhile.
The Nomad’s Kitchen
How the gypsy cuisine of China ended up in restaurants all over the United States.
Bad Enough
Many of us are understandably afraid of the way our food is produced, but exaggeration doesn’t make our case stronger.
Spring, Loaded
There really aren’t any rules to making a spring roll. Choose your fillings, roll it up, repeat.
Operation: Mother’s Day
A step-by-step battle plan for a memorable (and pretty impressive) dinner for Mom.
The Frankfurter Diaries
We have an attachment to the foods of childhood, often against our better judgment.
Healthy, Meet Delicious
A new column from Mark Bittman explores moderate, conscious eating: a diet higher in plants and lower in animal products and hyperprocessed foods.
Mark Bittman: What’s wrong with what we eat