Food 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 h...
Insights from recent episode analysis
On the show
- Liz Carlisle1 ep
- Aubrey Streit Krug1 ep
- Leah Penniman1 ep
Also: Alton Brown, Sheldon Simeon, Terrence Meck, Sven Gierlinger, Dylan Alverson, Jason Finder, Helen Veit, Ted Genoways, Omar Tate, Cybille St. Aude Tate, Laura Linney, Arnold Myint, Paola Velez, Nasim Alikhani, Alicia Kennedy, Laurie Woolever, Hannah Goldfield
Audience Interest
Podcast Focus
Publishing Consistency
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Based on 1 signal.
Built from
By chart position
- 🇺🇸United States · FoodHOME#19233K to 1.2M
- 🇨🇦Canada · Food#1910K to 56K
- 🇬🇧United Kingdom · Food#464.8K to 25K
- 🇳🇿New Zealand · Food#231.1K to 5.7K
- 🇮🇳India · Food#871.1K to 5.7K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
256K to 1.4M🎙 ~2x weekly·260 episodes·Last published 1w ago - Monthly Reach
Unique listeners across all episodes (30 days)
512K to 2.7M🇺🇸91%🇨🇦4%🇬🇧2% - Active Followers
Loyal subscribers who consistently listen
282K to 1.5M
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 10/21/26 | David Byrne on Cooking, Writing Songs to His Apartment, and What He Ate on His World Tour | The one and only David Byrne came to talk with us after wrapping the world tour for his new album Who Is The Sky? He's been making work that's like nothing else for 50 years — Talking Heads, solo records, film, theater, and dance. And his new book is called Sleeping Beauties, about great ideas the world forgot and then rediscovered. Kate and Mark talk with David about food, what it was like eating on tour across 150 shows, the South Indian coconut fish curry he got good at during the pandemic, and lots more. Some things that were mentioned on today's episode:Sleeping Beauties: Why Good Ideas Go Dormant and How They Wake Up, by David Byrne: https://bookshop.org/a/18956/9780593655276Marco Canora, of Brodo and Hearth, and Mark making broth and chatting: https://youtu.be/QnW2qQXVArs?si=fxHaRNjCtpDvVM4UBittman's rye sourdough: https://bittmans.com/products/rye-sourdoughSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information. | 57m 40s | ||||||
| 10/14/26 | Ming-Na Wen: Empress, Princess, Goddess, Restaurant Kid | Ming-Na Wen is the voice of Mulan, Fennec Shand in The Mandalorian, and, now, a cookbook author. She grew up in her family’s Chinese restaurant in Pittsburgh, the Chinatown Inn, which has been open since 1943 and which her brother still runs today. Her debut cookbook, Have You Eaten Yet?, started as a recipe collection and turned into a memoir she didn’t know she was writing. She talks with Mark and Kate about the two lives her father lived at that restaurant, the chop suey he made for Pittsburgh, the five course dinners he cooked at home, and what the phrase “have you eaten yet?” actually means when someone says it to you.Get Ming-Na's recipe for 12345 Spareribs at The Bittman Project: https://bittmanproject.com/recipe/ming-na-wens-12345-spareribs/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information. | 36m 35s | ||||||
| 10/7/26 | Florence Fabricant: On Being Salty, Making Pigs-In-Blankets Famous, and Why Influencers Drive Her Nuts | Florence Fabricant has been writing about food for the New York Times since 1972. She has watched farm-to-table go from fringe idea to cliche, lived through the rise of the celebrity chef, and outlasted most of the restaurants she ever wrote about. This week, she joins Mark and Kate to talk about her new memoir, Salty, Not Sweet: A Life in the Food World – a book she resisted writing for years and then couldn't stop once she started. They cover how André Soltner at Lutèce changed the way Americans thought about chefs, why food journalism has never been more democratized and never less rigorous, and the writeup she considers among her most consequential: a pitch about pigs in blankets that may have permanently changed the hors d'oeuvres table at every bar mitzvah and gala in America.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information. | 44m 07s | ||||||
| 9/30/26 | Jennifer Siebel Newsom: What California Got Right About School Food | Jennifer Siebel Newsom, First Partner of California, joins Mark and Kate to talk about what actually happened when the state decided every public school kid deserves two free meals a day, and that more than half of those meals should come from California farms. It sounds like a policy conversation, but it's really a story about scratch kitchens, nacho bowls, salad bars, fountain milk, and what it looks like when someone decides to treat school lunch like it matters. They cover the Farm to School roadmap Jennifer built from the ground up, how California became the first state to pass universal school meals legislation, why LA Unified now only buys local, and what it would take for other states to do the same.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.A few links relevant to today's episode:More information about California's Farm to School Program: https://cafarmtofork.cdfa.ca.gov/farm_to_fork/focus_areas/farm_to_school.htmlMore information about the 2026 California Farm to School Summit, October 14-15 in Sacramento: https://cafarmtoschoolsummit.com/and, of course, Hot Lava Fudge Cakes from How to Cook Everything Kids: https://bittmanproject.com/recipe/hot-lava-fudge-cakes/ Hosted on Acast. See acast.com/privacy for more information. | 51m 32s | ||||||
| 9/23/26 | Nik Sharma: If You Understood What Was Happening in Your Kitchen, You'd Cook Completely Differently | 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.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.The Bittman Project is featuring two recipes from Nik Sharma's Fundamentals of Flavor:Sparkling Water Pancakes with Spiced Stewed Pineapple: https://bittmanproject.com/recipe/sparkling-water-pancakes-with-spiced-stewed-pineapple/Poached Eggs with Green Chutney + Yogurt: https://bittmanproject.com/recipe/poached-eggs-with-green-chutney-yogurt/ Hosted on Acast. See acast.com/privacy for more information. | 46m 12s | ||||||
| 9/16/26 | 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 | 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 15, making Mary J. Blige's birthday cake, and why being a young Black male baker in public matters to him. Mark talks about his own grandmother too.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.The Bittman Project is featuring three recipes from Justin Ellen's "Better Than Grandma's":Bread Pudding: https://bittmanproject.com/recipe/bread-pudding/Chocolate Cobbler: https://bittmanproject.com/recipe/chocolate-cobbler/Carrot Cake with Cream Cheese Frosting: https://bittmanproject.com/recipe/carrot-cake-with-cream-cheese-frosting/Here's what Mark and Kate mentioned in today's podcast: Fly by Jing Garlic Noodles, https://link.amazon/B0dL6xWe3 Hosted on Acast. See acast.com/privacy for more information. | 36m 15s | ||||||
| 9/10/26 | food policycereal industry+5 | Marion Nestle | Yeti carbon steel panKellogg+2 | — | Marion NestleSugar Coated+7 | — | 38m 53s | ||
| 9/2/26 | school foodnutrition+3 | Mara Fleishman | Chef Ann FoundationLook What You Made Me Do+1 | — | school foodChef Ann Foundation+3 | — | 43m 31s | ||
| 8/26/26 | ice creamentrepreneurship+3 | Pooja Bavishi | MalaiThe Bittman Project+3 | — | ice creamMalai+3 | — | 29m 54s | ||
| 8/20/26 | fishing historyCalifornia coast+3 | Joseph Ogilvy | Mark's Steamed Clams with PastaSal's Place+2 | — | California fishingfisheries history+3 | — | 33m 55s | ||
| 8/12/26 | New York food sceneculinary history+3 | Jean-Georges Vongerichten | Union Square Greenmarket | New YorkAlsace | Jean-Georges VongerichtenNew York+3 | — | 34m 43s | ||
| 8/5/26 | food policyfood security+5 | Congressman Jim McGovern | Good Food for All SummitSNAP+3 | — | food systemSNAP+6 | — | 38m 38s | ||
| 7/29/26 | food and wardisplacement+4 | Hawa Hassan | James Beard AwardSetting a Place for Us | MogadishuKenya+4 | Hawa Hassanfood+7 | — | 25m 42s | ||
| 7/22/26 | restaurant industrymental health+4 | Kevin Boehm | Boka Restaurant GroupJames Beard Award+4 | ChicagoNew York+3 | Kevin BoehmBoka Restaurant Group+5 | — | 36m 15s | ||
| 7/15/26 | Top ChefMilwaukee restaurant scene+4 | Dan Jacobs | Top Chef | MilwaukeeAmerica+2 | Top ChefMilwaukee+5 | — | 35m 47s | ||
| 7/8/26 | cancertaste+4 | Shirley Chung | French LaundryJosé Andrés+1 | — | tongue cancerTop Chef+4 | — | 1h 06m 24s | ||
| 7/1/26 | cookingresilience+3 | Toya Boudy | Cooking from Scratchcookbook | — | Toya BoudyCooking from Scratch+3 | — | 38m 29s | ||
| 6/17/26 | cookbookfather-daughter relationship+3 | Al RokerCourtney Roker Laga | Everything-Bagel and Lox StrataThe Bittman Project+2 | — | cookbookfather-daughter+5 | — | 35m 45s | ||
| 6/10/26 | kitchen culturememoir+3 | Laurie Woolever | Care and Feeding | — | kitchen culturememoir+3 | — | 29m 57s | ||
| 6/3/26 | intentional drinkingdrinking spectrum+3 | Hannah Goldfield | New YorkerThe Age of 'Intentional' Drinking | — | intentional drinkingdrinking spectrum+5 | — | 24m 47s | ||
| 5/27/26 | bakingsocial justice+3 | Paola Velez | Bakers Against RacismBodega Bakes+3 | — | bakingBakers Against Racism+3 | — | 36m 24s | ||
| 5/20/26 | Iranian foodcooking techniques+3 | Nasim Alikhani | Bittman Project | IranUS+1 | Iranian foodslow cooking+3 | — | 30m 22s | ||
| 5/13/26 | veganismcooking+3 | Alicia Kennedy | The Bittman ProjectApple Podcasts+2 | — | Alicia Kennedyveganism+4 | — | 36m 45s | ||
| 5/6/26 | famememory+3 | Alton Brown | The Bittman ProjectFood for Thought | — | Alton Brownfame+4 | — | 30m 36s | ||
| 4/29/26 | perennial foodsclimate crisis+4 | Liz CarlisleAubrey Streit Krug+1 | UC Santa BarbaraPerennial Cultures Lab+4 | — | perennial agricultureclimate change+3 | — | 38m 02s | ||
| 4/22/26 | Hawaiian cuisinecooking techniques+3 | Sheldon Simeon | Shoyu ChickenLoco Moco Gravy Rice+6 | Hawaii | Sheldon SimeonHawaiian food+3 | — | 21m 21s | ||
| 4/15/26 | food as medicinehealthcare+4 | Terrence MeckSven Gierlinger | God's Love We DeliverNorthwell Health | — | food healinghealthcare nutrition+5 | — | 39m 08s | ||
| 4/8/26 | food accesscommunity support+3 | Dylan AlversonJason Finder | Modern TimesPost Modern Times+2 | MinneapolisNew York City | food accessMinneapolis+5 | — | 38m 05s | ||
| 4/1/26 | children's foodfood pickiness+3 | Helen Veit | Picky | — | picky eaterschildren's food history+3 | — | 36m 19s | ||
| 3/25/26 | labor practicesmeatpacking+4 | Ted Genoways | JBS | Greeley, ColoradoUS | JBSGreeley+7 | — | 32m 14s | ||
| 3/18/26 | Black cuisinefood representation+3 | Omar TateCybille St. Aude Tate | HoneysuckleThe Bittman Project+3 | — | Black dishesHoneysuckle+3 | — | 35m 33s | ||
| 3/11/26 | female rolescooking+4 | Laura Linney | Truman Show | — | Laura LinneyMark Bittman+5 | — | 27m 48s | ||
| 3/5/26 | cookingdrag culture+3 | Arnold Myint | The Bittman ProjectFamily Thai | — | chefdrag queen+3 | — | 35m 29s | ||
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Chart history for Food with Mark Bittman
Peaked at #19 in United States, currently #19 in United States.
| Market | Genre | Peak | Current | Trend |
|---|---|---|---|---|
| United States | — | #19 | #19 | — |
| Canada | — | #19 | #19 | — |
| New Zealand | — | #23 | #23 | — |
| CL | — | #35 | #35 | — |
| IL | — | #36 | #36 | — |
| United Kingdom | — | #46 | #46 | — |
| Netherlands | — | #51 | #51 | — |
| South Africa | — | #52 | #52 | — |
| SG | — | #60 | #60 | — |
| PH | — | #62 | #62 | — |
| CH | — | #66 | #66 | — |
| AR | — | #66 | #66 | — |
| CZ | — | #72 | #72 | — |
| Ireland | — | #76 | #76 | — |
| India | — | #87 | #87 | — |
| PL | — | #93 | #93 | — |
| HK | — | #100 | #100 | — |
| United States | — | #103 | #103 | — |
| Australia | — | #104 | #104 | — |
| SA | — | #111 | #111 | — |
Chart Positions
30 placements across 29 markets.
Chart Positions
30 placements across 29 markets.