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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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The Pleasure of a Steak at Home

The Pleasure of a Steak at Home

It’s easier and cheaper than you might think to play grill master for one night.

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‘What’s the Buzz About Wild Bees?’

‘What’s the Buzz About Wild Bees?’

Farming landscapes that encourage diverse pollinators, like bees, birds and insects, can help produce food that is abundant and nutritious.

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What We’re Reading Now

What We’re Reading Now

Food news from Maryland — no, Virginia! — blue crabs to olive tree leprosy.

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‘Wage Justice Is on the Menu’

‘Wage Justice Is on the Menu’

In just a few years, the issue of labor in the food industry has gone from being largely ignored to drawing the attention of the entire country.

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‘What Oysters Reveal About Sea Change’

‘What Oysters Reveal About Sea Change’

A visit to an oyster farm shows how ocean acidification harms these delicacies.

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Alice Waters’s Perfect Aioli

Alice Waters’s Perfect Aioli

The renowned chef has a secret for making the best garlic mayonnaise you’ve ever tasted.

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‘Chop Suey’s Next Wave’

‘Chop Suey’s Next Wave’

A tour through the history of Chinese-American cuisine.

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‘A Walk on the Wild (Edibles) Side’

‘A Walk on the Wild (Edibles) Side’

Sampling plants growing in the streets and yards of Oakland, Calif.

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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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