Mark Bittman is a highly regarded food journalist, cookbook author, culinary aficionado and public television host. He pens a regular column for The New York Times and has written several highly successful and critically acclaimed cookbooks.
Bittman has his hands full trying to match wits with the creative and prolific Jose Andres, a Washington, D.C. chef with a mastery of Spanish cuisine.
The battle moves to the beach as Bittman competes against Boston grillmaster Chris Schlesinger in a contest of clam and rib recipes.
One of Los Angeles' hottest chefs, Suzanne Goin, gives Bittman a run for his money in a battle of chicken and pork dishes.
Daniel Boulard, a man who has almost single-handedly redefined the notion of "the French chef," pits his four complex lamb creations against a recipe that Bittman calls "the kind of dish that your grandmother would have made and loved."
Old friends go toe-to-toe as Jean-Georges Vongerichten invites Bittman to his New York City restaurant for the preparation of game birds and fish.
San Francisco and the beautiful wine country of Napa Valley serve as the backdrops for this competition between Bittman and Gary Danko, one of the driving forces behind the development of California cuisine.
Topping the simple but rich pasta dishes of New York City chef Gabrielle Hamilton turns into one of Bittman's greatest challenges.
Bittman must find a way to top "the greatest hamburger in the world" as he competes against Michel Richard, one of the most respected chefs in the nation's capital.
The young, self-taught chef from Bombay kicked off the competition with his Manchurian-style cauliflower, followed a fried okra salad with tandoori prawns and finished with a lamb paratha. Bittman countered with "Indian-style" stir-fried cauliflower, sauteed okra with shrimp and a funky tortilla stuffed with mashed potatoes.
Bittman's knowledge of Asian food is put to the test when he takes on Charles Phan, the chef of San Francisco's most popular Vietnamese restaurant.
Bittman falls under the charms of California chef James Boyce as the two create unique and tantalizing beef and seafood combinations.
Hearty meals are an essential tool for surviving winters in New York City. Bittman tests his comfort food recipes against those of Anna Klinger's charming, family-run restaurant.
After Bittman mockingly refers to Kerry Simon's steak tartare as "tartar burgers," the two square off over salmon with Indian flavors. Simon uses a delicious tandoori sauce containing a laundry list of ingredients, as Bittman thin-slices his salmon, sears it in 30 seconds and serves it with chickpea raita.