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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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Breakfast Gets New Life at Jessica Koslow’s Sqirl

Breakfast Gets New Life at Jessica Koslow’s Sqirl

In a gritty corner of Los Angeles, a young chef is putting bright twists on old classics.

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Making Sense of Water

Making Sense of Water

California must make agriculture pay its fair share.

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McDonald’s Turns ‘Progressive’

McDonald’s Turns ‘Progressive’

Instead of playing catch-up, it should really transform itself.

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Taking the Mystery Out of Cardoons

Taking the Mystery Out of Cardoons

Cut, chop and parboil, and the vegetable’s bitterness is all but gone.

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What We’re Reading Now

What We’re Reading Now

Food news from California to Indonesia.

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Stop Making Us Guinea Pigs

Stop Making Us Guinea Pigs

Roundup, widely used in farming, is “probably” carcinogenic.

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For Perfect Pasta, Add Water and a Vigorous Stir

For Perfect Pasta, Add Water and a Vigorous Stir

This simple ingredient brings classic Roman dishes to life.

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Why Not Utopia?

Why Not Utopia?

We need a future where the robots benefit all of us, not just the rich.

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Spring’s Opening Act

Spring’s Opening Act

The writer, a new resident of the Bay Area, takes a joyful look at the region’s fresh fruit and vegetables.

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What We’re Reading Now

What We’re Reading Now

Food news from K-Cups to a yogurt cartel.

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