Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 28 chart positions in 28 markets.
By chart position
- 🇺🇸US · Food#31100K to 300K
- 🇨🇦CA · Food#44100K to 300K
- 🇦🇺AU · Food#1685K to 30K
- 🇬🇧GB · Food#1725K to 30K
- 🇸🇪SE · Food#6710K to 30K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
99K to 316K🎙 Daily cadence·241 episodes·Last published 2d ago - Monthly Reach
Unique listeners across all episodes (30 days)
329K to 1.1M🇺🇸28%🇨🇦28%🇨🇭9%+25 more - Active Followers
Loyal subscribers who consistently listen
131K to 421K
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.
On the show
From 13 epsHosts
Recent guests
Recent episodes
Laurie Woolever: Care and Feeding — and Everything in Between
Jun 10, 2026
Unknown duration
Hannah Goldfield: Drinking, Not Drinking, and the In Between
Jun 3, 2026
Unknown duration
Just Call Her Paola ‘Blazing the Trail’ Velez
May 27, 2026
36m 24s
Nasim Alikhani: Homestyle Iranian Food at Its Best
May 20, 2026
30m 22s
Please Don’t Pigeonhole Alicia Kennedy
May 13, 2026
36m 45s
Social Links & Contact
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/10/26 |  Laurie Woolever: Care and Feeding — and Everything in Between | We revisit Kate's conversation with the writer (and ex-Mario Batali employee and former assistant to Anthony Bourdain) Laurie Woolever, who talks about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much.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. | — | ||||||
| 6/3/26 | Hannah Goldfield: Drinking, Not Drinking, and the In Between | New Yorker writer Hannah Goldfield talks to Kate and Mark about "intentional drinking"; how, right now, it feels like everyone is taking a stance on where we land on the drinking spectrum; how bars and restaurants are making drinking (and not drinking) easier to navigate; and mini cocktails. Read Hannah's recent piece, "The Age of 'Intentional' Drinking": https://www.newyorker.com/magazine/2026/05/25/the-age-of-intentional-drinkingSubscribe 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. | — | ||||||
| 5/27/26 | Just Call Her Paola ‘Blazing the Trail’ Velez✨ | bakingsocial justice+3 | Paola Velez | Bakers Against RacismBodega Bakes+3 | — | bakingBakers Against Racism+3 | — | 36m 24s | |
| 5/20/26 | Nasim Alikhani: Homestyle Iranian Food at Its Best✨ | Iranian foodcooking techniques+3 | Nasim Alikhani | Bittman Project | IranUS+1 | Iranian foodslow cooking+3 | — | 30m 22s | |
| 5/13/26 | Please Don’t Pigeonhole Alicia Kennedy✨ | veganismcooking+3 | Alicia Kennedy | The Bittman ProjectApple Podcasts+2 | — | Alicia Kennedyveganism+4 | — | 36m 45s | |
| 5/6/26 | Alton Brown, Talking From the Can✨ | famememory+3 | Alton Brown | The Bittman ProjectFood for Thought | — | Alton Brownfame+4 | — | 30m 36s | |
| 4/29/26 | The Unique Complexities of Perennial Foods—and Why You Should Care✨ | perennial foodsclimate crisis+4 | Liz CarlisleAubrey Streit Krug+1 | UC Santa BarbaraPerennial Cultures Lab+4 | — | perennial agricultureclimate change+3 | — | 38m 02s | |
| 4/22/26 | Sheldon Simeon: Ohana Means Family✨ | Hawaiian cuisinecooking techniques+3 | Sheldon Simeon | Shoyu ChickenLoco Moco Gravy Rice+6 | Hawaii | Sheldon SimeonHawaiian food+3 | — | 21m 21s | |
| 4/15/26 | When Food (Truly) Has the Capacity to Heal✨ | food as medicinehealthcare+4 | Terrence MeckSven Gierlinger | God's Love We DeliverNorthwell Health | — | food healinghealthcare nutrition+5 | — | 39m 08s | |
| 4/8/26 | Approaches to Food Access: Dylan Alverson and Jason Finder✨ | food accesscommunity support+3 | Dylan AlversonJason Finder | Modern TimesPost Modern Times+2 | MinneapolisNew York City | food accessMinneapolis+5 | — | 38m 05s | |
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| 4/1/26 | Helen Veit: How, Exactly, Did Kids Become So Picky?✨ | children's foodfood pickiness+3 | Helen Veit | Picky | — | picky eaterschildren's food history+3 | — | 36m 19s | |
| 3/25/26 | Ted Genoways: The Ongoing Saga of the JBS Beef Plant✨ | labor practicesmeatpacking+4 | Ted Genoways | JBS | Greeley, ColoradoUS | JBSGreeley+7 | — | 32m 14s | |
| 3/18/26 | Omar Tate and Cybille St. Aude Tate: Assigning Meaning to Every Plate✨ | Black cuisinefood representation+3 | Omar TateCybille St. Aude Tate | HoneysuckleThe Bittman Project+3 | — | Black dishesHoneysuckle+3 | — | 35m 33s | |
| 3/11/26 | In Which Mark Chats With Laura Linney✨ | female rolescooking+4 | Laura Linney | Truman Show | — | Laura LinneyMark Bittman+5 | — | 27m 48s | |
| 3/5/26 | Arnold Myint: Writer, Chef, Dad, Gorgeous Drag Queen✨ | cookingdrag culture+3 | Arnold Myint | The Bittman ProjectFamily Thai | — | chefdrag queen+3 | — | 35m 29s | |
| 2/25/26 | Babes in Pod-Land: Samantha Irby and Lindy West | The supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.Get the recipe for Sam's Tuna Noodle Casserole: https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/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. | — | ||||||
| 2/18/26 | Jyoti and Auyon Mukharji: My Mother, My Masala | The mother and son duo—co-authors of Heartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken. Get Jyoti and Auyon's recipes for Masala Brussels Sprouts: https://bittmanproject.com/recipe/masala-brussels-sprouts/...and Narkol Cholar Daal (Split and Hulled Chickpeas with Coconut): https://bittmanproject.com/recipe/narkol-cholar-daal-split-and-hulled-chickpeas-with-coconut/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. | — | ||||||
| 2/11/26 | Tom Colicchio Still Loves to Cook | The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.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. | — | ||||||
| 2/4/26 | Marion Nestle and Mark Digest the 2026 Dietary Guidelines | Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what's good, what's bad, and what's disturbing. Plus: Is the current protein craze just a marketing scheme that's done particularly well for the marketers, or should we all be jumping on the bandwagon?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. | — | ||||||
| 1/28/26 | Revisiting Kate's Conversation with Phoebe Robinson | The comedian talks to Kate about her show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.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. | — | ||||||
| 1/21/26 | Everybody Loves Kyle (MacLachlan) | In this revisiting of an excellent episode from 2022, the actor (and Tiktok's favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark's "been meaning to ask" him for 30 years.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. | — | ||||||
| 1/14/26 | Nancy Matsumoto: How Women Are Rebuilding the Food System | The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.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. | — | ||||||
| 1/8/26 | Lyndsay C. Green on Honoring Her Own Experiences | The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free Press: https://tinyurl.com/f9cp9xpbSubscribe 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. | — | ||||||
| 12/31/25 | Revisiting Kate’s Conversation with Alain Ducasse | The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.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. | — | ||||||
| 12/24/25 | Revisiting Mark’s conversation with Jamie Oliver | The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/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. | — | ||||||
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Chart Positions
30 placements across 28 markets.
Chart Positions
30 placements across 28 markets.