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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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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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What We’re Reading Now

What We’re Reading Now

Food news from vegemite chocolate to a pizza shop drug den.

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Let’s Make Food Issues Real

Let’s Make Food Issues Real

Any food movement must focus on a few issues it can win. And it should start by pushing any candidates running for office to take a stand on those issues.

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What We’re Reading Now

What We’re Reading Now

Food news from Mexico to Denmark.

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Obama and Republicans Agree on the Trans-Pacific Partnership … Unfortunately

Obama and Republicans Agree on the Trans-Pacific Partnership … Unfortunately

The agreement is little more than enhanced corporation power branded as free trade. And it’s making for some very odd alliances.

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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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