Archive - The Bittman Project

New Top Discussion

If it looks like a chop and eats like a chop—even if it's not meat—let's just agree to treat it like a chop

16 hr ago

As the world wrestles with coming back to life—and my Mom's birthday nears—"My Mother, My Starter" has new meaning

Mar 23

Plus: The best grain of them all, nuclear plant dangers, and food pesticide ratings

Mar 22

Food and comfort, 'guilty pleasures' and misogyny, and why it's good for people to see bad knife skills

Mar 22

When you're still kinda full at 7pm but don't want to skip dinner, what do you do?

Mar 20

Three consecutive nights with a new gadget: Will dinner be okay?!

Mar 16

Plus: so many movies, making quinoa better, and a new take on the latke

Mar 15

Accomplishment vs. achievement, the DNA of a sourdough starter, and the ideal way to get a soufflé to rise

Mar 15

Wishing you could get alternative noodles to behave more like the best Italian stuff? So were we.

Mar 13

How and when to cook with scissors (hint: the "when" is "almost always")

Mar 9

Plus: true American heroes, villainous husbands, and some Oscars fun

Mar 8

Kids who eat fish eyeballs, picky picky eaters, and teaching our children about food

Mar 8

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts