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    Back to Good Food

    Good Food

    Mark Bittman Says Don't Fear the Deep Fryer

    Mark Bittman is a columnist for the New York Times and noted author of many cookbooks, including How to Cook Everything . He wants people to overcome the fear that deep frying is bad for us.

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    By Evan Kleiman • May 12, 2014 • 1 min read

    Mark Bittman

    is a columnist for the New York Times and noted author of many cookbooks, including

    How to Cook Everything

    . He wants people to overcome the fear that deep frying is bad for us.

    The full episode

    3 of 7
    Rene Redzepi, Making Latkes with Leftovers, Schmaltz
    1. 0:00Rene Redzepi Reflects on Failure and Success
    2. 11:26Is Bug Farming the Future of Food?
    3. 20:11Mark Bittman Says Don't Fear the Deep FryerYou’re reading this
    4. 28:11Where to Get Your Fill of Deep Fried Food This Hanukkah
    5. 35:29Mexican Latkes with Salsa Macha
    6. 42:35Market Report
    7. 49:50Schmaltz: A Love Story
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

    • KCRW placeholder

      Sarah Rogozen

      Associate Producer, Good Food

      CultureFood & Drink

    The full episode

    3 of 7
    Rene Redzepi, Making Latkes with Leftovers, Schmaltz
    1. 0:00Rene Redzepi Reflects on Failure and Success
    2. 11:26Is Bug Farming the Future of Food?
    3. 20:11Mark Bittman Says Don't Fear the Deep FryerYou’re reading this
    4. 28:11Where to Get Your Fill of Deep Fried Food This Hanukkah
    5. 35:29Mexican Latkes with Salsa Macha
    6. 42:35Market Report
    7. 49:50Schmaltz: A Love Story
    Back to Good Food