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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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Chop Suey’s Comeback

Chop Suey’s Comeback

How an old-school Chinese-American favorite found a new audience in L.A.

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What We’re Reading Now

What We’re Reading Now

Food news from Lucky Charms to the NSA’s private farmers market.

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Trust Me. Butter Is Better.

Trust Me. Butter Is Better.

Why not get those heart-stopping trans fats off the shelves now?

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Let’s Help Create More Farmers

Let’s Help Create More Farmers

We have to do something about the primary obstacle, which is the high cost of land.

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What We’re Reading Now

What We’re Reading Now

Food news from leather shoelaces to cow surrogates.

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Morels and Peas Are Pasta’s Springtime Companions

Morels and Peas Are Pasta’s Springtime Companions

Pair morels with pasta, peas, Parmesan and butter for a fast and satisfying meal.

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Fear of Almonds

Fear of Almonds

Almonds are not the enemy, and the water-use problem is not going to be fixed by Americans cutting back on them.

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Can We Finally Treat Food Workers Fairly?

Can We Finally Treat Food Workers Fairly?

If you run a business that’s dependent on labor at the poverty level, it isn’t a viable business, from either a moral or practical point of view.

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Every Last Bit

Every Last Bit

Discovering ara yaki, an addictive Japanese dish of fish scraps and bones roasted to a golden crisp.

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No Justice, No ... Anything

No Justice, No ... Anything

Not having access to good food or nutrition education is murder by a thousand cuts, and the result of poverty.

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