Mark Bittman covers food policy, cooking and eating as an Opinion columnist for the New York Times. As New York Times Magazine’s lead food writer, he produced The Minimalist for thirteen years, a column with straightforward recipes and commonsense advice about technique and taste. The Minimalist was brought to life by The Cooking Channel in 2011, and Bittman continues to bring delicious food within home cooks’ reach. He is a regular on The Today Show and, in recent years, has become a passionate voice for healthy eating and sustainable food systems. Bittman has authored more than a dozen cookbooks, including How to Cook Everything, The Basics, and Food Matters. His forthcoming book, How To Cook Everything Fast, will be published in October.