Kate Bittman

New York

Podcast Producer at The Bittman Project

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Articles

Mark Bittman’s Spring Dinner is an Effortless Menu for Two | Members Only

3 weeks ago | aarp.org | Mark Bittman |Kate Bittman

Courtesy Mark Bittman; Romulo Yanes; Burcu Avsar and Zach DeSart; Kate Bittman Facebook Twitter LinkedIn Jump to recipesRoast Pork With Herb Rub | Simplest Asparagus Gratin | Ultra-Rich Mocha Mousse In an ideal world, you don’t need an excuse to roast a pork loin.
The Best Oatmeal Is Like Risotto

1 month ago | bittmanproject.com | Kate Bittman

We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s Red Mill is one of those brands, and we’re glad to have organic reasons to promote them; our partnership with Bob’s got me thinking about one of my favorite memories in the kitchen—which is learning how to cook oatmeal (the right way!) from my dad. Dear reader, youth is wasted on the young. I feel this cliché so much lately, for a variety of reasons.
Food with Mark Bittman: Laurie Woolever

1 month ago | bittmanproject.com | Kate Bittman

I’m one of those rare people who have never read Kitchen Confidential or watched Anthony Bourdain’s shows, but it’s certainly obvious that he was an extremely intelligent, dynamic, thoughtful person, and the way the food community has honored him in the years since his death has been really touching. Our guest today, Laurie Woolever, was Bourdain’s assistant for nearly a decade; she was his assistant at the time of his death.
Food with Mark Bittman: Sutton Foster

1 month ago | bittmanproject.com | Kate Bittman

I love Broadway shows. And theater in general. So much so that at the end of last year Nick, my husband, had to give me a little talking to about budgeting; I spent wayyyy too much money on theater in 2024 and it was becoming a problem. I never stop movie stars on the street, but you bet your ass if I see a Broadway star I’m taking a pic with them.
Should We Be Eating Meat?

1 month ago | bittmanproject.com | Kate Bittman

One afternoon last July, I was backing out of our driveway to go pick up my son, Holden, at camp when I heard a resounding crack under the car. It had just finished raining like mad, so I figured it was a large stick, but the sound was loud enough that I stuck my head out of the window to check. It was a turtle, and I had run it over in the worst way possible. The tears came fast and furious, but I didn’t have the luxury of wallowing—I was already running slightly behind to get my boy.
Food with Mark Bittman: Alton Brown

2 months ago | bittmanproject.com | Kate Bittman

I never know if I’m going to get nervous before a podcast interview; there’s no real rhyme or reason to it, or at least it feels that way. But both preparing for today’s and gearing up for it had me a little wonky. Our guest is Alton Brown, and he’s been in the food world for a long time—maybe my imposter syndrome kicked in? And yet—Mark and I had a captivating conversation with Alton. He was the first guest we’ve had—at least that we know of—who did the interview from a toilet.
Food with Mark Bittman: Ashley Gearhardt and Kelly Brownell

2 months ago | bittmanproject.com | Kate Bittman

All of a sudden—at least it seems that way to me—talk of UPF, ultraprocessed food, is everywhere. As the daughter of one of your favorite food writers, I’ve been hearing about UPF—junk, as Mark likes to call it— forever, but now, thanks to an uptick in studies and to scientists and academics who are dedicated to studying UPF specifically, it’s really in the spotlight.
The Missing Ingredient

2 months ago | bittmanproject.com | Kate Bittman

Within the last few years, I got picky about eggs. I’d go to Whole Foods and buy Vital Farms, or, once Millport Dairy opened near our apartment, I got eggs from them (some say Millport’s eggs are the best you can get in NYC). This meant that I was paying almost a dollar per egg, which felt worth it to me, since the main consumer of eggs in our home is my eight-year-old, Holden, and I’d like to feed him well whenever I can. Still, I knew there was an option for cheaper eggs.
Food with Mark Bittman: Bradley Tusk

2 months ago | bittmanproject.com | Kate Bittman

Bradley Tusk is a venture capitalist and political strategist—he served as the campaign manager for New York City Mayor Michael Bloomberg’s successful 2009 re-election bid, as Deputy Governor of Illinois, and as Communications Director for US Senator Chuck Schumer—and as an early political advisor to Uber. He is the founder and CEO of Tusk Ventures, a venture capital fund focused on investing in early-stage startups in regulated industries.
Food with Mark Bittman: Phoebe Robinson

Jan 8, 2025 | bittmanproject.com | Kate Bittman

I procrastinated doing today’s intro for a long time, because I’m so excited and I just didn’t know how to introduce someone who I was shocked wanted to talk with me and who is even nicer and smarter and more introspective than I’d imagined.