Mark Bittman covers food policy, cooking, and eating as an Opinion columnist for the New York Times. He is also the New York Times Magazine’s lead food writer and for thirteen years produced The Minimalist, a column with straightforward recipes and commonsense advice about technique and taste. Now a show on the Cooking Channel, The Minimalist continues to bring delicious food within home cooks’ reach. Bittman 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 How to Cook Everything Vegetarian.