NEW YORK (AP) — Mark Bittman has taught us how to cook everything — how to bake and grill, prepare fish and vegetarian meals and do it fast. This fall, he’s targeting a different kind of home chef — ...

This recipe is unusual in that it uses only 12 ounces of salmon per pound of pasta (you could use whole-wheat, or gluten-free pasta in this dish) and a pound of leeks, so it encourages plant-forward ...

Even the best of us are utterly stumped in the kitchen from time to time. But never fear: We’re bringing you a batch of hot tips on how to solve some very common culinary problems, from freezer burnt ...

Sen. Michael Bennet discussed food politics with cookbook author Mark Bittman in a new podcast. Bennet shared how he devoured Bittman's recipes during the pandemic and now cooks them regularly. Bennet ...

Wild salmon is a well-managed fishery, and its fillets and steaks freeze beautifully for those times you can’t find it fresh. Future of Food: This genetically engineered salmon may hit U.S. markets as ...

We at PBS NewsHour Weekend have been working with Mark Bittman, former New York Times food writer and bestselling author, on a series of reports about efforts around the world to produce enough food ...

Mark Bittman is the author of more than twenty acclaimed books, including the How to Cook Everything series. He wrote for the New York Times for more than two decades, and became the country’s first ...