Mark Bittman

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1d
Quartz
With an updated Nutrition Facts label, the FDA settles an eternal question: “Why Helvetica?”charts, and control levers instead of words; a “grading” system that evaluated
With an updated Nutrition Facts label, the FDA settles an eternal question: “Why Helvetica?”
Quartz / Posted yesterday
charts, and control levers instead of words; a “grading” system that evaluated each nutritional component. Food journalist Mark Bittman even threw his hat in the design debate and proposed a simplified traffic light-inspired label that scores food... Read more
2d
Chicago Tribune
Meatless burger that bleeds beet juice sells out in an hour at its Whole Foods debutmimics the real bird is a matter of debate; when tucked in a wrap, however, the
Meatless burger that bleeds beet juice sells out in an hour at its Whole Foods debut
Chicago Tribune / Posted 2 days ago
mimics the real bird is a matter of debate; when tucked in a wrap, however, the game seems to change. The New York Times' Mark Bittman wrote in 2012 that Beyond Meat's Brown fooled the food columnist "badly" in a taste test.) This may seem like a... Read more
16 related stories
2d
The Morning Call
Meatless burger that bleeds beet juice debuted at Whole Foods, sold out in an hourmimics the real bird is a matter of debate; when tucked in a wrap, however, the
Meatless burger that bleeds beet juice debuted at Whole Foods, sold out in an hour
The Morning Call / Posted 2 days ago
mimics the real bird is a matter of debate; when tucked in a wrap, however, the game seems to change. New York Times's Mark Bittman wrote in 2012 that Beyond Meat's Brown fooled the food columnist "badly" in a taste test.) This may seem like a... Read more
16 related stories
2d
Daily Press
Meatless burger that bleeds beet juice debuted at Whole Foods, sold out in an hourmimics the real bird is a matter of debate; when tucked in a wrap, however, the
Meatless burger that bleeds beet juice debuted at Whole Foods, sold out in an hour
Daily Press / Posted 2 days ago
mimics the real bird is a matter of debate; when tucked in a wrap, however, the game seems to change. New York Times's Mark Bittman wrote in 2012 that Beyond Meat's Brown fooled the food columnist "badly" in a taste test.) This may seem like a... Read more
16 related stories
2d
Orlando Sentinel
Meatless burger that bleeds beet juice debuted at Whole Foods, sold out in an hourmimics the real bird is a matter of debate; when tucked in a wrap, however, the
Meatless burger that bleeds beet juice debuted at Whole Foods, sold out in an hour
Orlando Sentinel / Posted 2 days ago
mimics the real bird is a matter of debate; when tucked in a wrap, however, the game seems to change. New York Times's Mark Bittman wrote in 2012 that Beyond Meat's Brown fooled the food columnist "badly" in a taste test.) This may seem like a... Read more
16 related stories
10d
Boston Globe
So why did Mark Bittman leave Purple Carrot after all?CHRIS MORRIS FOR THE BOSTON GLOBE Mark Bittman, the bestselling cookbook autho
So why did Mark Bittman leave Purple Carrot after all?
Boston Globe / Posted 10 days ago
CHRIS MORRIS FOR THE BOSTON GLOBE Mark Bittman, the bestselling cookbook author and former New York Times food columnist, didn’t mince words when we finally got him on the phone to discuss his split with the Purple Carrot, the Needham-based vegan... Read more
12d
Lifehacker
Mark Bittman on Saving Time and Avoiding Headaches in the Kitcheningredients? The money you're spending on pre-sliced vegetables and salad dress
Mark Bittman on Saving Time and Avoiding Headaches in the Kitchen
Lifehacker / Posted 12 days ago
ingredients? The money you're spending on pre-sliced vegetables and salad dressing? Food writer and home cooking authority Mark Bittman tells us how to stop inflicting such pain in the kitchen and just get cooking. Top photo by Dan Lewis. We... Read more
14d
Fast Company Magazine
How Giving Up Meat For A Month Improved My Productivitynoise. Michael Pollan famously tried to simplify eating by offering this rubric
How Giving Up Meat For A Month Improved My Productivity
Fast Company Magazine / Posted 14 days ago
noise. Michael Pollan famously tried to simplify eating by offering this rubric: "Eat food. Not too much. Mostly plants." Mark Bittman offers similar advice, encouraging people to eat a plant-heavy diet and not worry too much about counting... Read more
15d
Boston Globe
Mark Bittman out at Purple Carrot meal kit serviceLast fall, the jaws of foodies everywhere dropped mid-bite when Mark Bittman, t
Mark Bittman out at Purple Carrot meal kit service
Boston Globe / Posted 15 days ago
Last fall, the jaws of foodies everywhere dropped mid-bite when Mark Bittman, the best-selling cookbook author and New York Times food columnist, announced that he was leaving “his dream job” at the Times after 30 years to develop recipes for Purple... Read more
20d
Japan Today
What's for dinner? The New York Times wants to help ‹ Japan Today2020, Technomic said. Blue Apron and HelloFresh are just some of the competito
What's for dinner? The New York Times wants to help ‹ Japan Today
Japan Today / Posted 20 days ago
2020, Technomic said. Blue Apron and HelloFresh are just some of the competitors in the space. Late last year, food writer Mark Bittman left The New York Times to join vegan meal kit company Purple Carrot. Chef’d, based in El Segundo, California,... Read more
6 related stories
21d
Fortune
Are Meal Kits the New Groupon?and many others all offering comparable services. Meal kits are so hot that the
Are Meal Kits the New Groupon?
Fortune / Posted 21 days ago
and many others all offering comparable services. Meal kits are so hot that the Times even lost its famous food columnist, Mark Bittman, to a meal kit startup called Purple Carrot. Today the New York TimesNYTannounced it has partnered with startup... Read more
22d
Great Bend Tribune
Do we really need milk?to milk, and the 25 percent of the general population that is lactose intoleran
Do we really need milk?
Great Bend Tribune / Posted 22 days ago
to milk, and the 25 percent of the general population that is lactose intolerant or sensitive. The celebrated food writer Mark Bittman is among them: In a New York Times column in 2012, he detailed how giving up dairy improved his health and... Read more
22d
Arkansas Democrat-Gazette
Going with the grainbetween two bowls. Top each bowl with a fried egg and the remaining green onion
Going with the grain
Arkansas Democrat-Gazette / Posted 22 days ago
between two bowls. Top each bowl with a fried egg and the remaining green onions. Makes 2 servings. Recipe adapted from Mark Bittman Sorghum Tacos 3/4 cup sorghum grains 2 tablespoons taco seasoning 2 to 4 cups water or broth 1 small onion,... Read more
6 related stories
25d
Deseret News
Do we really need milk?to milk, and the 25 percent of the general population that is lactose intoleran
Do we really need milk?
Deseret News / Posted 25 days ago
to milk, and the 25 percent of the general population that is lactose intolerant or sensitive. The celebrated food writer Mark Bittman is among them: In a New York Times column in 2012, he detailed how giving up dairy improved his health and... Read more
27d
Lifehacker Australia
Your Guide To The Strange World Of Alternative Flouryou want to get your cast iron skillet in on the action (and why wouldn’t you?)
Your Guide To The Strange World Of Alternative Flour
Lifehacker Australia / Posted 27 days ago
you want to get your cast iron skillet in on the action (and why wouldn’t you?) make socca, a large chickpea pancake that Mark Bittman describes as “totally foolproof”. Head over to the New York Times for the full recipe, but it couldn’t be... Read more
m
Detroit Free Press
Waitress gets drunk, sleeps with boss's husbandme) who want to cook, but just don’t know how: “How to Cook Everything, The Bas
Waitress gets drunk, sleeps with boss's husband
Detroit Free Press / Posted 1 months ago
me) who want to cook, but just don’t know how: “How to Cook Everything, The Basics: All You Need to Make Great Food,” by Mark Bittman (2012, Houghton Mifflin Harcourt). I realize I’m recommending yet another recipe book, but this one has lots of... Read more
2 related stories
m
Calgary Sun
Waitress helps herself to a side dishme) who want to cook, but just don't know how: "How to Cook Everything, The Bas
Waitress helps herself to a side dish
Calgary Sun / Posted 1 months ago
me) who want to cook, but just don't know how: "How to Cook Everything, The Basics: All You Need to Make Great Food," by Mark Bittman (2012, Houghton Mifflin Harcourt). I realize I'm recommending yet another recipe book, but this one has lots of... Read more
2 related stories
m
Elmira Star-Gazette
Ask Amy: Waitress helps herself to a side dishme) who want to cook, but just don’t know how: “How to Cook Everything, The Bas
Ask Amy: Waitress helps herself to a side dish
Elmira Star-Gazette / Posted 1 months ago
me) who want to cook, but just don’t know how: “How to Cook Everything, The Basics: All You Need to Make Great Food,” by Mark Bittman (2012, Houghton Mifflin Harcourt). I realize I’m recommending yet another recipe book, but this one has lots of... Read more
2 related stories

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