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Just Food's Let Us Eat Local: Where Sustainability And Good Food Are Stars

10. 1.2010
What's so inspiring about combining a love for food with a passion for the environment is that you can see, feel and taste your values...
3 Luxury Kitchen Items Worth Loving (PHOTOS, RECIPES)

3 Luxury Kitchen Items Worth Loving (PHOTOS, RECIPES)

04.26.2010
After negotiating with my bank account and my own limited counter space, I compiled a list of tools that would enhance my kitchen capabilities....
A Buzzkill Guide to Sustainable Seafood (PHOTOS)

A Buzzkill Guide to Sustainable Seafood (PHOTOS)

04.21.2010
With fears about mercury levels in fish, concern about seafood from China, and news of the impending extinction of the Bluefin tuna, many...
Mark Bittman iPhone App: How To Cook Everything Comes

Get Cooking With The Art of Eating In

02.15.2010
Cathy Erway made a radical decision: in New York, this capital of restaurants, in this city of buying and spending, she was going to stay...
Mark Bittman: Is Soda The New Tobacco? Critics Say Soda Tax Would Help Reduce Childhood Obesity

Mark Bittman: Is Soda The New Tobacco? Critics Say Soda Tax Would Help Reduce Childhood Obesity

02.14.2010
In their critics' eyes, producers of sugar-sweetened drinks are acting a lot like the tobacco industry of old: marketing heavily to children,...

Cook Your Way Rich and Thin in 2010!

12.23.2009
There are two ways to survive the recession. Cook--and eat delicious healthy stuff that you can save for leftovers. Or don't cook--order...

10 Tips For A Sustainable Thanksgiving

11.23.2009
Preparing a sustainable meal can be a selfish endeavor; I guarantee you that it will be more fun, tastier and make for a good conversation...
Why We Use Cookbooks

Why We Use Cookbooks

Adam Gopnik  11.16.2009
We say "What's the recipe?" when we mean "How do you do it?" And though we want the answer to be "Like this!" the honest answer is "Be...
Dear Julia Child, We Need You!

Dear Julia Child, We Need You!

08.18.2009
I wonder how the rising popularity of cooking networks and shows about cooking has contributed to the migration of eating away from the...

Nobu Feels the Heat about Serving Bluefin Tuna -- A Few Big Names Offer Advice

06. 9.2009
Given all the controversy around Nobu, I posed the following question to a number of people, including New York Times columnist Mark Bittman,...
Red Meat vs Chicken: An Argument Against The False Distinction

Red Meat vs Chicken: An Argument Against The False Distinction

04.14.2009
People often tell me that they've given up eating red meat out of concern for animals, the environment, or their health (or all three)....
FOOD MATTERS: Mark Bittman's New Book Includes Philosophy As Main Ingredient

FOOD MATTERS: Mark Bittman's New Book Includes Philosophy As Main Ingredient

AMY CULBERTSON  01.22.2009
Indeed, Bittman is the most commonsensical of food writers, though it's clear that he loves to eat and that his palate has high standards....
Cheap and Easy: Good Food in a Bad Recession

Cheap and Easy: Good Food in a Bad Recession

01.18.2009
If the average dollar-conscious consumer has to choose between a $15 grilled cheese and a $5 Happy Meal -- meat with all the trimmings,...
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