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The Bittman Project

The Editors, Kate Bittman, Kerri Conan, Mike Diago, Holly Haines, Mark Bittman

A home for those who believe food is everything and should be treated that way. We celebrate the joy it brings us, but also focus on the very real challenges of keeping it sustainable and available for all.


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Latest Issues

Recent posts by this newsletter. Browse the email archive.

My New Favorite Cookware

Photo courtesy Made In

12 days ago

Unwinding is the Only Thing on This Menu

"This is where we're from, this is what we do, and this is who we are"

13 days ago

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Plus: No-name pasta, eye rolling sell-by dates, and my NBA wrap-up

14 days ago

Food with Mark Bittman: Tim Ryan

Photo: Jocelyn Augustino

14 days ago


The writers behind this newsletter.

  • The Editors

    A newsletter from Mark Bittman and team of food enthusiasts. Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. We do both.

  • Kate Bittman

    I've been lucky to work with lots of talented people in food and publishing and other arenas, and am always trying to write, cook, and/or craft something new.

  • Kerri Conan

    Editor, writer, recipe developer, and cookbook producer. Self-proclaimed home economist. Thrilled contributor @ The Bittman Project.

  • Mike Diago

    I'm a social worker, writer and home cook based in New York's Hudson Valley. I'm interested in how people come together within and across cultures through food.

  • Holly Haines
  • Mark Bittman

    Mark Bittman has been a leading voice in food culture and policy for forty years. He has written thirty books, including How to Cook Everything and Animal, Vegetable, Junk. He is the editor-in-chief of The Bittman Project.

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