HeyJaredFood with Mark Bittman
Former New York Times food journalist and 1 bestselling author Mark Bittman (How to Cook Everything; VB6; Animal, Vegetable, Junk) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to…
- Indexed episodes, last 90 days
- 12
- Latest publication
- Sep 23, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 8, 2026
Latest episodes
Nik Sharma: If You Understood What Was Happening in Your Kitchen, You'd Cook Completely Differently (opens the original)
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Nik Sharma is a former molecular biologist who left his lab for a kitchen and never looked back. He's a three-time James Beard finalist, an editor-in-residence at America's Test Kitchen, and the author of Fundamentals of Flavor. We cover what baking soda actually does to meat (the meatball revelation alone is worth the episode), why you can marinate all day in yogurt but never in vinegar, and the four elements of nature as a framework for understanding everything that happens in a kitchen. Subsc
Justin Ellen: On Cooking Better Than Grandma, Missing Prom to Be On "Is It Cake," and Being A Young Black Baker In a World That Doesn't See You Coming (opens the original)
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Justin Ellen is a phenom baker at just 22 years old, has almost a million Instagram followers, and his debut cookbook "Better Than Grandma's" is out this week. He appeared on Netflix's "Is It Cake?" at just 18, fooling the judges twice, while also missing his prom and graduation to film it. This episode was recorded in person at Mark's house in Glynwood, where Justin and Mark made bread pudding from Justin's book. Justin talks to Mark and Kate about starting his baking business accidentally at 1
Happy 90th Birthday, Marion Nestle! Plus: How a Cereal Company Broke the FDA (opens the original)
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Marion Nestle is turning 90 today and she has not slowed down. Her new book, Sugar Coated , co-written with former Kellogg vice president Lisa Sutherland, tells the story of US food and nutrition policy through cereal boxes — complete with full-color reproductions of every front and back panel of All-Bran, Rice Krispies, and Froot Loops going back to the early 1900s. Mark and Kate talk with Marion about how Kellogg broke the FDA, why the cereal industry's playbook is identical to the tobacco ind
Mara Fleishman on MAHA, Michelle Obama, and Why Everyone Suddenly Agrees on School Food (opens the original)
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Mara Fleishman is the co-founder and CEO of the Chef Ann Foundation, which has reached more than 19,000 schools, 35,000 school food professionals, and nearly 6 million students in its work to replace ultra-processed food with fresh, scratch-cooked meals. Before that, she spent a decade at Whole Foods as their global director of partnerships. We talk about what school food actually looks like now versus what it looked like a generation ago, why the biggest barrier to change is not budget but work
Pooja Bavishi: I Scream, You Scream, We All Scream for Malai (opens the original)
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In this revisiting of an episode from last summer, the up and coming queen of ice cream talks to Mark and Kate about how her ice cream brand, Malai, mimics her childhood; what it means to build your own culture; sourcing intentionally with no shortcuts—and why having a values-driven business is so important to her; and why her parents are the best people ever (and her #1 fans). The Bittman Project is featuring three recipes from Pooja Bavishi's book, Malai: Cold Coffee Milkshake: https://bittman
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