Yup, Mark’s the author of more than 30 cookbooks including the How to Cook Everything series, and over his long career at The New York Times, he wrote for both the food and opinion pages and was the lead Magazine food writer. Now Mark and his daughter Kate (who’s been around for the whole journey, but started working with her dad around 2015) are collaborating in full on the Bittman Project. It’s the best place to keep up with them.

We believe that food should be fresh, sustainable, nourishing and delicious – and that it doesn’t have to be complicated to be great. That’s why we’re focused on accessible recipes with lots of fun variations and simple kitchen tips to grow your confidence. We think that where your food comes from and how it’s grown matters – and we do our best to support locally sourced, high quality brands and retailers.

But we understand that everyone is on a personal food journey, and we want to help you make the best choices for your situation. Finally, we believe that access to nutritious food is a right and that people who work in the food industry (from the bottom to the top) should be compensated fairly for it - food is everything, so let’s invest properly in it.

From Mark: Well, I’m not! Though it’s a common misconception. I do believe that humans, and especially Americans and people in a few other wealthy countries, eat too much meat, and that that’s going to change. And I did write the number-one bestseller VB6: Eat Vegan Before 6:00 in 2013, as a way to demonstrate what a creative set of rules could do for anyone’s diet. To develop VB6, I ate a strict diet – vegan, no white foods, no junk foods – until 6pm; then I reverted to eating whatever I wanted to. In a couple of months, I’d lost 30 pounds, cut my cholesterol by a third, and so on … a pretty good demonstration that, for me at least, a plant-forward diet works. (As you probably know, it’s environment-friendly as well.) So: I’m an advocate of a diet that’s dominated by minimally processed foods from the plant kingdom: fruits, vegetables, whole grains, nuts, and seeds. That doesn’t make me a vegetarian.

It’s tough to create quality food content for free. So while we make some of our most important pieces available to everyone, we charge a subscription fee for full access and occasionally partner with brands that we believe in so we can continue to grow and offer you content of the highest caliber.

YES, you can gift an annual subscription! Just click here. You’ll be prompted to enter the gift recipient's name and email address, the delivery date (they won't get the email til then), a personalized message, and your payment information. The lucky giftee will receive an email with a link to activate their gift. If a physical address is required, the gift recipient will have the opportunity to enter it when they activate the gift.

When you signed up, you will have received an email from ‘Memberful’ with login instructions. If you need a new link, just visit HERE. Or if you’re still having trouble, email us: members@bittmanproject.com.

We do partner with select brands to help fund our work. Most of the brands are in the food or food-adjacent space and are ones that we know personally and believe in – like Teddie Peanut Butter, Lundberg Family Farms, Whole Foods, Bob’s Red Mill, and Made In Cookware. Occasionally, you may see some advertisements in our newsletters for a broader set of brands – but it will always be clear if we’re endorsing or recommending a product that we’ve tested vs. just allowing a brand to showcase an ad. If you’re ever unsure about our affiliation with a brand, just ask us. We’re trying to be as transparent as possible so we can support brands we believe in while funding our reporting and writing.

Send it to members@bittmanproject.com, or leave a comment on the article that prompts your question (if that’s the case). We’ll see it and answer it if we can—and we may even include it in a newsletter.