Cooking with Bruce and Mark: Recent Episodes
Bruce Weinstein & Mark Scarbrough
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!
Our podcast is going on hiatus because Mark is facing the threat of pancreatic cancer. He is going to have a legendary surgery, a Whipple, to remove part of his upper GI track.
We hope this surgery is curative. But it is a long road to recovery. We hope Bruce is back in a few weeks to let you know where we are in this journey. But it is a long and hard recovery.
Check back soon to see where we are. We'll miss you. We hope you'll miss us. To follow us, find us on various social media platforms.
Are there foods from your childhood you can't make better, even with all you know about cooking? We've got a list, despite our current snobbery. We may have written for WINE SPECTATOR and FINE COOKING, but there are some things we crave, even though we know how to make them better.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. If you'd like to see our latest, COLD CANNING, please check it out at this link right here.
Plus, we've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:26]Our one-minute cooking tip: the best way to prep hard winter squash.
[03:55]The foods from our childhoods we could never change, despite our current food snobbery.
[17:15]What’s making us happy in food this week? Chili con queso and banoffee pie!
It's not too late in the year for grilling! Although we're starting to tip to autumnal colors and although Mark is busy taking down our gardens, we're still firing up both the charcoal and the gas grill for great dinners after the shorter and shorter days.
Mark, the writer, has a list of great things to match the season on the grill. Bruce, the writer, will add how he believes you can turn these things wonderful on the grill.
Plus, our one-minute cooking tip about apples. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:47]Our one-minute cooking tip: Buy apples both for the fridge and for display.
[02:22]A list of things that are great to grill in the fall (or autumn, for you UK friends). Mark has a list of things he thinks are perfect for the grill. Bruce, the chef, will tell you how to grill them perfectly.
[17:00]What’s making us happy in food this week? Hen of the woods mushrooms and sour cherry margaritas.
Did you know there are simple additions to recipes that can take your favorite dishes over the top? We've got a list of single ingredients that up the game for all sorts of foods (or even take-out fare).
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks and over twenty thousand original recipes. We've made a career out of food and cooking. This podcast is about our passion.
We've also got a one-minute cooking tip about farm stands. And we'll tell you what's making us happy in food this week!
If you'd like to check out our latest cookbook, COLD CANNING, please click this link.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:43]Our one-minute cooking tip: Beware of farm stands or farmers' markets with out-of-season produce.
[03:12]What's a single ingredients than can improve a recipe? We've got a list of ingredients you can add to individual recipes to make them much better.
[14:50]What’s making us happy in food this week? Farm-stand tomatoes and Claire's Cornercopia in New Haven, Connecticut.
We've been in the food business for over twenty-five years . . . and we're involved with food long before we started to writing about it. We've eaten a lot of weird things. So here are some of the strangest things we've dared to eat. (Beware: The list includes a lot of innards.)
We've also got a one-minute cooking tip about packaged poultry from the supermarket. And we'll tell you what's making us happy in food this week!
If you'd like to see our latest cookbook, COLD CANNING, check it out at this link here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:42]Our one-minute cooking tip: Watch for added salt in packaged poultry from the supermarket.
[02:31]What's the weirdest things we’ve eaten? We've been writing about food and cooking for over twenty-five years . . . and have been involved with food long before it became our career. So here are some of the strangest things we've eaten over the years!
[22:57]What’s making us happy in food this week? Chicken and root vegetable stew as well as Italian prune plums.
Ketchup. We all know what it is. But do we? It's not a thing. It's actually a category.
Where's the word come from? How was it originally used? When was the first ketchup recipe? How has it become the condiment we know today?
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. This podcast is about our major passion in life: food and cooking.
If you'd like to check out our latest cookbook, COLD CANNING, please click here.
[00:55]Our one-minute cooking tip: Click on "like" for any online content you in fact like.
[02:18]All about ketchup! Where'd it come from? Where's the word come from? It's not a thing. It's a category of things. How'd it get to be the stick, thick tomato sauce we know today?
[22:02]What’s making us happy in food this week: Sichuan fish stew and Chinese food demystified!
What are the top chain restaurants in the United States? Have we been to them? What do we think about them? You might be surprised by how many we have (or haven't!) been to.
We've also got a one-minute cooking tip about better batters for pancakes or cakes. And we're very happy about pork belly this week.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. Our latest is COLD CANNING: small batch preserving and canning without the need of any canner at all. If you'd like to check it out, please find it at this link.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07]Our one-minute cooking tip: Never overmix a batter!
[03:25]The top fifteen chain restaurants in the United States . . . and what we think about them
[28:48]What’s making us happy in food this week? Pork belly two ways!
Chaos cooking. A new trend. Well, sort of new. About two years old at this point, but it's found it's way into restaurants across the country. What started as a "throw it from the pantry into a pot" technique has morphed into the new version of culinary fusion.
We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks, including our latest: COLD CANNING, a guide to turning small batches of fresh produce into jams, chutneys, conserves, sauces, chili crisps, dessert toppings, and more, without a steam- or pressure-canner in sight.
We have lived through the ages of fusion cuisine and are really intrigued by this new take. It's sloppier and messier, but it's also sort of fun. Plus, we've got a one-minute cooking tip about how to cook faster. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:12]Our one-minute cooking tip. Smaller things cook faster!
[04:41]Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?
[23:10]What’s making us happy in food this week: fresh New England corn on the cob!
Fiber-maxxing. It's the latest social-media craze among food and fitness influencers. What is it? Why is it absurd? But also, why does it touch on something very important?
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks (plus Bruce's knitting books and Mark's memoir). Food and cooking are our passions. We're so happy to be able to share that with you.
If you'd like to see our latest cookbook, COLD CANNING, please check it out at this link.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:19]Our one-minute cooking tip: how to make better chimichurri!
[03:33]The latest social-media craze: fiber-maxxing. What is it? And why is fiber important?
[17:55]What’s making us happy in food this week? Summer corn and Bruce's wild take on chili crisp.
What happened to the Instant Pot? It's come off its highs and changed dramatically. Its story is not one of overproduction or the whims of popularity. It's a more complicated story that involves investment finance and private equity.
Join us, Bruce Weinstein & Mark Scarbrough, authors of four Instant Pot books, including THE INSTANT POT BIBLE. We want to talk about what happened to this favorite kitchen appliance. Plus, a one-minute cooking tip on vinegar. And our favorites this week: head-on shrimp and pickled plums!
[01:07]Our one-minute cooking tip: Be forewarned that there's been a big change in distilled white vinegar.
[03:02]The rise and fall of the Instant Pot: its start, its wild popularity, and its move into private equity firms with all the do in their vulture capitalism.
[27:10]What’s making us happy in food this week: head-on shrimp and pickled plums!
We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.
We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.
We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.
If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:22]Our one-minute cooking tip: Store garlic at room temperature
[03:27]What have we learned after writing and publishing thirty-seven cookbooks.
[23:27]What’s making us happy in food this week? Melons and goat!
Nostalgia is such a big part of food trends. It shows up in dining, cooking, cookbooks, food writing, even food packaging. Think of that old-fashioned truck on the Peach Truck boxes!
Why is nostalgia such a big part of food trends, dining options, and even flash-popular things in North American cooking? Let's talk about the part of nostalgia in both our career and even in the books we've written.
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks. Our latest is COLD CANNING: small-batch preserving without the need of a steam or pressure canner. If you'd like to see that book, check out this link right here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:14]Our one-minute cooking tip: Put your small children and pets out of the kitchen when you cook.
[02:40]What's with so much nostalgia in food, dining, and cooking trends?
[26:38]What’s making us happy in food this week: steamed Chinese riblets!
Burgers! What are they without their toppings? Let's talk about the most popular trends for burger toppings in 2025!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-seven cookbooks (plus Bruce's knitting books and Mark's memoir!).
We're going to get Bruce's honest reactions to the most popular burger topping trends for 2025. Plus, we've got a one-minute cooking tip for better drinks this summer. And all about sour cherry jam and home-grown currants.
If you'd like to get a copy of our newest cookbook, COLD CANNING, please check it out at this link right here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:20] Our one-minute cooking tip: Refresh the ice in your ice maker.
[03:20] What are the most popular burger toppings for 2025? Mark lists them for Bruce to see his reaction!
[18:40] What’s making us happy in food this week? Sour cherry jam and home-grown currants!
We all love ice cream. As our photographer, Eric Medsker, says: "Even bad ice cream is good ice cream." It's hard to argue with that!
What are the trends for ice cream in the summer of 2025. We've done the research and have the answers. Some of them may surprise you! Not only about flavors but even about how ice cream is sold in North America.
Plus, we've got a one-minute cooking tip about cooking together. And we'll tell you what's making us happy in food this week.
If you'd like to check out our latest cookbook, please find COLD CANNING at this link!
Otherwise, here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:20]Our one-minute cooking tip: Buy a second cutting board if you’re cooking with someone else.
[03:04]What are the trends for ice cream in the summer of 2025?
[19:45]What’s making us happy in food this week? Homemade kimchi and smash burgers!
Side quests. A term from gaming but now a part of cultural moment. Everyone has a side quest, a way to find and fulfill their passions, even as they do whatever they do to pay the bills.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks. We've each found this career as a side quest that became our main quest.
We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:10]Our one-minute cooking tip: Microwave lemons and limes for a few seconds before juicing them.
[02:46]Side quests. What are they? Why are they important? How has our career developed out of our side quests? And what are our current side quests?
[25:02]What’s making us happy in food this week? Dried mung bean noodles for Bruce and vegan mozzarella from Three Girls Vegan Creamery in Guilford, Connecticut for Mark.
No doubt, the internet is being flooded with AI recipes. In fact, even unscrupulous publishing is being flooded by these generated recipes as small, independent publishers pop up who take advantage of the "free" content to package it as a book.
But there's some hope. AI recipes aren't all bad. And there are ways to identify them before you caught in the trap of making, oh, lemon meringue trout pie.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen cookbooks and who've been around the block several times already with AI content. We'll tell you how to spot an AI recipe, how to use AI to help in the kitchen, and what the dangers of AI recipes are.
We've also got a one-minute cooking tip about a handy kitchen appliance. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:05]Our one-minute cooking tip: use a stick blender!
[03:11]How to spot, use, and stay away from AI-generated recipes.
[29:01]What’s making us happy in food this week: curried chili crisp and potato salad!
What happens when you don't have on hand what a recipe requires?
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks (not counting the ones we ghostwrote for celebs). This podcast is part of food and cooking passion.
We've got a one-minute cooking tip about getting more flavor in your food. We're also talking about various easy food substitutions. And we'll tell you what's making us happy in food this week.
Our latest cookbook is COLD CANNING: small-batch preserving without any pressure or steam canner. You can check it out at this link.
Here are the segments for this episode of COOKING WITH BRUCE & MARK.
[01:23]Our one-minute cooking tip: substitute other liquids for water in many boiled or braised dishes.
[03:58]Food substitutions: easy swaps to make sure you can create a recipe.
[22:26]What’s making us happy in food this week? Knackwurst and fresh nectarines!
Food recalls! They happen all the time. It seems there's always another one announced. What are some of the latest? And what are steps we can take to make sure we're safe at the table?
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks including the latest, COLD CANNING! To find that book, please click on this link.
We've also got a one-minute cooking tip (that's not really a trick but a call-out to you guys). And what's making us happy this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:04]Our one-minute cooking tip? No, actually, what has made you guys happy in the last few weeks!
[03:27]Foods safety recalls. What are some of the latest? But most importantly, what can we do to keep ourselves safe?
[20:57]What’s making us happy in food this week? Vegan chili and sheet cakes!
Bread-and-butter pickles. Always in our fridge all summer long. But we don't want to go to the hassle of canning them in huge batches. We don't need to survive the apocalypse with pickles!
This recipe is from our book COLD CANNING, which you can find at this link. We hope you'll make a small batch of this pickles. And no need to copy this recipe down as you listen to this episode. You can find the recipe on our website at this link.
Plus, we've got a one-minute cooking tip about the irritating problem of bits of egg shell in a cracked egg. And we'll tell you what's making us happy in food this week!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:40]Our one-minute cooking tip: an easy way to get egg shells out of cracked egg.
[03:13]We’re headed to the kitchen to make bread-and-butter pickles, a recipe from our book COLD CANNING. We can make one jar and keep these fantastic pickles in the fridge for up to a month. If you'd like the recipe, check it out on our website at this link.
[17:02]What’s making us happy in food this week? Rhubarb jam and ground pecan brownies!
Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible.
We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here.
This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here.
We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03]Our one-minute cooking tip: grilling a la plancha)
[03:20]We’re making eighteen-spice curry oil. To find the recipe, please go to our website by clicking here.
[21:30]What’s making us happy in food this week? Smoked venison neck and perfect corn bread.
Cowboy candy: sweet, spicy jalapeño rings. They're a part of Mark's childhood. We're headed to the kitchen to make a small batch without any need of a steam- or pressure-canner.
This recipe comes from our book, COLD CANNING. It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link.
We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!
If you'd like this recipe, please find it on our website, bruceandmark.com.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:30]Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.
[02:47]We’re making cowboy candy!
[21:19]What’s making us happy in food this week: Thai massaman curry and raisinets!
Do you have a favorite Korean restaurant? Or a favorite dish? Or a favorite ingredient? We do! To all!
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus one forthcoming this summer: COLD CANNING. You can click that link to order your copy. Learn how to preserve the seasons in small batches without any pressure or steam canning.
We've also got a one-minute cooking tip about chopsticks. And we'll tell you what's making us what's happy in food this week: crab apple cider and a lemon tart.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:46]Our one-minute cooking tip: chopstick etiquette.
[04:11]What do two North American guys know about Korean food? We'll take you on our journey of discovery for Korean fare.
[30:33]What’s making us happy in food this week: crab apple cider and a lemon tart.
Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures.
Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07]Our one-minute cooking tip: Store opened soy sauce in the fridge.
[03:25]Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?
[21:13]What’s making us happy in food this week: pho and the Ithaca NY farmers' market.
Kitchen updates? Or remodels? What's in and what's not? Recently, SOUTHERN LIVING offered a list of ten items that are out of date in kitchens and "need" to be rethought.
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six (and counting!) cookbook. Here's our take on the list of updates and remodeling ideas.
We've also got a one-minute cooking tip about shopping your own pantry. And what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:53]Our one-minute cooking tip: bring a bag or tray into your pantry to help carry stuff to your kitchen.
[02:37]Our take on SOUTHERN LIVING's list of ten kitchen remodels and updates.
[20:05]What’s making us happy (and unhappy!) in food this week? Homemade ketchup and bad pizza.
Pickles. Sounds easy, right? But pickles and pickling are more complicated than you might expect.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks . . . plus a new one out this summer: COLD CANNING. Small-batch canning without a steam or pressure canner, everything designed to make a few jars for the fridge or freezer. If you'd like a copy, you can buy one with this link.
We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:11]Our one-minute cooking tip: Don't confuse salt and soy sauce.
[03:21]All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling.
[26:17]What’s making us happy in food this week: Black lava salt bagels and black berry conserve!
Writing a cookbook is only one part of the process. And we should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks under our own names, plus more for celebrities and GI doctors.
It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale.
Join us for an insider look at the steps to creating and publishing a cookbook. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"
Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:58]Our one-minute cooking tip: Freeze fresh ginger to keep it tasty!
[02:54]An insider look at the many steps to get to a cookbook: from proposal all the way to publication.
[31:08]What’s making us happy in food this week? Citarella for gefilte fish and goose eggs!
Jams, jellies, preserves, savory jams, conserves, and chutneys! You know that with the publication of our revolutionary book COLD CANNING we're all about these things.
Let's talk through the differences among them: what's a jam vs. a preserve? What's a chutney and how has it changed in the modern world?
We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen (and almost "plus one") cookbooks. We're here to share our passion for food and cooking with you. Thanks for being with us.
Want to preorder our book COLD CANNING? Thanks! Please use this link here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:33]Our one-minute cooking tip: use a salt brine to get the smell of cut onions and garlic out of cutting boards.
[02:53]The differences among preserves, marmalades, njams, jellies, savory jams, conserves, and chutneys.
[27:20]What’s making us happy in food this week? Smoked salmon salad and and the kale salad at Mecha Noodle Bar.
COLD CANNING. It's our new cookbook out in the summer of 2025. We're so excited about it.
Get this: small batches, no steam canner needed, no pressure canning, a few jars to preserve, well, jams, jellies, chutneys, chili crisps, conserves, ketchups, salsas, mustards, dessert sauces, sauerkrauts, kimchi, pickles, relishes, and much more!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. And maybe our best one yet. We can't wait to tell you about it.
Want to snag your own copy. Check out this link right here!
Here are the segments for this episode of COOKING WITH BRUCE & MARK
[00:35]Our one-minute cooking tip: Soak dried chilies and puree them rather than grinding into a powder for many rubs and marinades.
[03:15]Our new cookbook out in the summer of 2025: COLD CANNING!
[17:37]What’s making us happy in food this week? Hard cider and fresh, local eggs!
The best part about road trips? Snacks in the car! We have a list of our favorites. Maybe you can add them to yours.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. We've got a passion for food and cooking that we'd like to share with you.
Plus, a one-minute cooking tip about coolers. And what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:39]Our one-minute cooking tip: keep a cooler in your car when you go shopping.
[02:22]Road-trip food: snacks to take in the car, the best treats to have on hand, and our favorites.
[15:22]What’s making us happy in food this week: loaded baked potatoes and an East Indian inspired trifle for dessert.
We're still on our kick about personal tastes. After three dozen cookbooks, we're nothing but opinionated about food! It's our passion, after all.
We'll let you know our preferences in the hopes we can hear more about yours. We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:54]Our one-minute cooking tip: keep a dry-erase white board by your freezer.
[02:43]Part two of the the foods we love and the foods we hate
[24:53]What’s making us happy in food this week? Fresca and jam oat bars.
We all have our likes and dislikes, even our loves and hates, when it comes to what we eat. We want to share ours with you!
You might be surprised what two long-time cookbook authors can't stand . . . and what they love.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. This is our podcast about our passion for food.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:35]Our one-minute cooking tip: Use a spatula (not tongs) to turn chicken in a skillet.
[03:25]The foods we love AND hate
[24:15]What’s making us happy in food this week? Cantonese fried turnip cake and passata.
We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published recipes. Here's a look inside what we do on an almost daily basis.
Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short crust, a roast, a pastry cream. You accept the frame, then begin to work inside it to create something new.
In this episode, we're going to take on the hypothetical of developing a trifle, a layered cake-and-custard dessert. We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:04]Our one-minute cooking tip: buy great butter for toast but supermarket butter for baking.
[03:21]How we develop a recipe. We're making up our own trifle, showing you the thought process and creativity it takes to create a new recipe.
[23:45]What’s making us happy in food this week? Ben & Jerry’s dairy-free Cherry Garcia and a kale salad with a nutritional yeast vinaigrette.
What's up with eggs? What's happened to the supermarket?
Bruce is on his own for this episode, since Mark is still recovering from his broken leg.
Join us for a fun and informative podcast about food and cooking!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:36]Our one-minute cooking tip: bake some breads in a heavy, superheated Dutch oven.
[02:31]What’s going on with eggs?
[12:56]What’s making Bruce happy in food this week? Decaffeinated coffee from Mexico!
How did a Jewish boy from New York become so enamored with pork belly?
Well, you probably know some of the answers. But Bruce is here (without Mark, who still has a broken leg) to tell you about his crush on pork belly, the most luxurious of all pork cuts.
He's also got a one-minute cooking tip as well as something that's making him happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:25]Our one-minute cooking tip: Keep a toothbrush in the kitchen for cleaning things (but not your mouth!).
[01:39]Bruce's wild relationship with pork belly!
[16:08]What’s making Bruce happy in food this week? Braised Brisket!
Mark is still recovering from his broken leg . . . so Bruce is in charge of the podcast again. So he's up for telling you about all the cooking he's been doing in the past month as Mark heals.
Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:27]One-minute cooking tip: don't break your leg!
[01:21]What I am making mark while he’s recovering
[11:12]What’s making me happy in food this week? Chocolate chip peanut butter biscotti!
New Year's resolutions. They're not easy to keep. Especially when it comes to food, which is so habitual, almost ritualized in our culture. How do you break the cycle?
We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared for a month and why it may disappear for a bit more before we can both be back at it.
But in the meantime, Bruce has a one-minute cooking tip for you, he's got a primer on ultra-processed foods, and he'll tell you what's making him (and Mark!) happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:49]Bruce's one-minute cooking tip: how to use your gas grill in the winter.
[02:47]Bruce's thoughts on ultra-processed foods . . . and maybe ways you can make an easy New Year's resolution.
[07:03]What's making Bruce happy in food this week: Zabar's appetizing!
Candy. It's the holidays. Who doesn't love candy?
We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:01]Our one-minute cooking tip: serve appetizers to keep people out of the kitchen.
[03:00] Our holiday candy memories! Divinity to toffee, cut candy to French nougat. And listen to Mark make a mistake! Divinity is made with corn syrup, not corn starch!
[21:43]What’s making us happy in food this week? Pretzels with dried cranberries & turkey rice soup!
Food magazines? Remember them? Sure, there are still a few around. But the print versions have certainly fallen off.
Back in the day, we had a long, full career with food magazines, including being contributing editors and columnists for some of the biggest. Do we have stories to tell!
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've written over ten thousand recipes for magazines. And we're so glad you're willing to share our passion for food and cooking!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:54]Our one-minute cooking tip: Have the supermarket butcher unwrap shrink-wrapped meat to make sure it's still good.
[02:54]We're laughing through our stories about writing for food magazines!
[24:19]What’s making us happy in food this week? Our new cookbook that's out in the summer of 2025, as well as vintage port.
Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very.
We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed salad.
[02:35] Champagne alternatives for the holidays: Cava, Prosecco, and Cremant.
[17:57] What’s making us happy in food this week: wild pheasant braised with apples and lamb birria.
If you're like us, you end up with leftover turkey at the holidays. (Bruce has a poultry theory: You start with one chicken per person and build from there.) After twenty-five-year career in the cookbook business, we've got lots of ideas for leftover turkey.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've published tens of thousands of original recipes in our career. So yep, we know a thing or two about turkey.
Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09]Our-minute cooking tip: Salt burger patties after you shape them.
[03:37]What to do with leftover turkey: recipe ideas for after the holiday feast.
[17:07]What’s making us happy in food this week: Burgers topped with sweet pickle relish and chili crisp as well as air-fried cauliflower florets and sliced fresh jalapeño chilis.
It's that time of year: turkey time! Or at least in the U. S. But really anywhere, given that a roasted turkey is such a treat, summer or winter. Great for sandwiches, great for hot meals on cold nights.
We're here to help. We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks (not counting the ones ghost-written for celebrities). We've been talking Thanksgiving for a long time in our career. We've got some tips and tricks to make that turkey the best it can be.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07]Our one-minute cooking tip: Keep the gravy warm in a thermos. (Seriously?)
[03:54]How to cook a turkey: with a brine, from frozen, in a deep-fryer. Plus, alternatives to turkey for Thanksgiving.
[27:47]What’s making us happy in food this week: turkey-rice soup and pear jam with almond butter.
In North America, Chinese food has changed soooo much over the last thirty years. Let's talk about what's gone on, from Sweet And Sour Pork to the crazy-good range of Szechwan food available now.
We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and this is our podcast about that passion. We've developed tens of thousands of original recipes in our career and even ghost-written several cookbooks for celebrities.
Thanks for being on this journey with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:11]Our one-minute cooking tip: Watch out for hidden caffeine in your food.
[03:38]What’s happened to Chinese food in North America? Let's talk about the incredibly changed landscape of Chinese cooking, from the once-favorite chop suey to today's incredible range of dishes at regional Chinese restaurants in North America.
[23:00]What’s making us happy in food this week: Korean rice cake carbonara and osso buco.
Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.
Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:11]Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.
[02:57]Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.
[23:09]What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.
A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink?
A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal.
Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57]Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.
[03:42]Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.
[13:35]What’s making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!
Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you.
So let's talk tree syrups!
Here are the segments for this episode of COOKING WITH BRUCE & MARK;
[00:39]Our-minute cooking tip: add a little maple syrup to bottled salad dressings, barbecue sauces, and marinades for a flavor boost. Or stir maple syrup into softened butter.
[02:33]All about tree syrups: maple, black walnut, birch, and beech. A true treat. We'll share our tasting notes with you. If you sign up for our newsletter at cookingwithbruceandmark.com, you can find our about our favorite producers.
[18:42]What’s making us happy in food this week: whitefish salad and beef daube.
It's fall in our part of the world . . . which means it's apple season. We love picking apples. And we want to share our passion for apples with you.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus another on the way). We've published tens of thousands of recipes. We've got a passion for food and cooking. Thanks for coming along with us!
These are the segments to this episode of COOKING WITH BRUCE & MARK:
[00:58]Our one-minute cooking tip: Refresh glazed donuts in a little butter in a skillet.
[03:13]Let's talk about apples, the great fall treat.
[15:09]What’s making us happy in food this week: chestnuts and rice + kimchi.
Mustard or ketchup? Which camp are you in? Or are you some sort of envoy between the camps?
We're talking about mustard and ketchup, a culinary showdown in many North American homes.
We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (and counting). We've developed over ten thousand original recipes in our career. And we've been contributing editors for old-school publications like EATING WELL and COOKING LIGHT.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:46]Our one-minute cooking tip: Make ketchup more interesting by spicing it with five-spice powder, prepared horseradish, tamari sauce, or another savory condiment.
[02:20]Our mustard-ketchup showdown! We're talking about our personal histories with these condiments as well as their cultural history. Which camp are you in?
[19:29]What’s making us happy in food this week: lemon-pear oat cookies and kasha varnishkes.
Pizza. Seems easy enough. Except it's not. So many choices . . . which lead to so many debates. Thick v. thin. Tomato sauce v. pesto. Meat or not. Parm cheese or not.
We've even written a pizza book: PIZZA: GRILL IT, BAKE IT, LOVE IT! It's a collection of recipes in which everyone is made for both the grill and the oven. If you want to see that book, you can check it out here.
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus two knitting books (from Bruce), plus a memoir (from Mark), and yet more cookbooks in the works. We're delighted to share our passion about food and cooking with you. Thanks for joining us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03]Our one-minute cooking tip: Ignore the TikTok trend of washing ground beef.
[04:22]The great pizza debate: crust, toppings, origins, the whole thing!
[18:32]What’s making us happy in food this week: sake and fresh-caught tuna.
If you're as old as we are, you grew up with a slow cooker on the counter during the day as dinner got made over the long haul. Slow cookers: a history, not just the ways they've come in and out of style, but what's happened mechanically to the machines over the years.
We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT AMERICAN SLOW COOKER BOOK, which was a giant hit on QVC. If you'd like to check out that book, click this link.
We're talking about slow cookers: their history, their ins and outs, and the changes that have happened to them over the years.
[00:51]Our one-minute cooking tip: Save the olive oil from tins of sardines and anchovies for the base of a stew.
[02:22]How did the slow cooker come about? (Invented by Western Electric's first Jewish engineer.) How did they come to be called "crock pots"? And what's happened to them over the years, including the mechanical changes to them nowadays?
[18:16]What’s making us happy in food this week: lamb kofta and lemon marmalade.
Who doesn't love donuts? They're the treat many of us crave. But they do have a storied history. And they do inspire a great debate: glazed (or yeast-raised) vs. cake donuts.
We're Bruce Weinstein & Mark Scarbrough. We want to talk about all things donuts! We want to hear your favorites, too. We've also got a one-minute cooking tip about simple syrup. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:46]Our one-minute cooking tip: Consider simple syrup your go-to sweetener for drinks.
[02:44]The history of donuts and the debates they inspire: glazed vs. cake donuts.
[16:45]What’s making us happy in food this week: fresh corn and plum tomatoes.
We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a professional baker.
Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a copy, here's a link for it.
We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks (and counting!), not to mention Bruce's two knitting books, Mark's memoir (available with his own reading of it on Audible), and several books ghost-written for celebrities.
This is our podcast about food and cooking. Thank you for joining us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:53]Our one-minute cooking tip: consider soy sauce as an alternative to salt in savory recipes.
[02:48]Bruce's interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH.
[22:40]What’s making us happy in food this week: pears from Costco and veal stew.
Girl Scout cookies! We can't resist. They've got a storied history. And they've changed over the years.
We're Bruce Weinstein & Mark Scarbrough. We've written three dozen (and counting!) cookbooks. We're up for anything food and cooking. And this is our podcast to explore that passion--including Girl Scout cookies! Thanks for coming along on our journey.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:52]Our-minute cooking tip: Use tweezers in the kitchen!
[02:38]All about Girl Scout cookies. Where they came from. What happened to them. And how they taste now.
[14:57]What’s making us happy in food this week: grilled peaches and homemade kimchi.
Everybody seems to love cooking shows and now cooking videos. We've been in the food business for twenty-five years and have seen the major changes in these videos firsthand.
Shows have moved from instruction to almost shorthand entertainment on TikTok. We've made them all, appearing on PBS shows and even The View, then creating instructional videos for craftsy, and now creating lots of videos on TikTok and Instagram reels.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're happy to share our passion for food and cooking with you. Thank you for being with us.
[00:54]Our one-minute cooking tip: Wrap boxed cakes in their boxes.
[02:25]What has happened to cooking videos from Julia Child to TikTok.
[20:07]What’s making us happy in food this week: bagels and egg salad.
Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too.
We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:47]Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.
[02:24]We’re making plum chutney!
Here's the recipe:
Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.
- 8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do
- 2 1/2 cups or 600 milliliters apple cider vinegar
- 2 1/2 cups or 540 grams demerara sugar
- 2 cups or 400 grams granulated white or caster sugar
- 9 medium garlic cloves, peeled and minced
- One small-hand-sized piece of fresh ginger, peeled and
- minced (about 1/2 cup)
- 1/2 cup or 60 grams finely chopped crystallized or candied ginger
- 2 tablespoons red pepper flakes
- 1 tablespoon brown mustard seeds
- 1 tablespoon yellow mustard seeds
- 2 teaspoons garam masala
- 1 teaspoon kosher salt
-
1 cup or 150 grams raisins
-
First, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you’ll make. You need a pot about a third larger than this for boiling. And notice where the water is—you’ll need this mark for later.
- Pour out the water. Mix the plums, vinegar, and both sugars in the pot.
- Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.
- Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.
- Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.
[16:48]What’s making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!
The Instant Pot became a true craze. Even an international craze. At one point, a major department store was selling up to sixty Instant Pots per minute.
But things have dramatically changed. And we know why. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks including THE INSTANT POT BIBLE and THE INSTANT POT BIBLE: COPYCAT RECIPES. (Click those links if you're interested.)
We rode the Instant Pot roller coaster. And we're here to report back what happened. Join us for our food and cooking podcast. We're glad you're here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:50]Our one-minute cooking tip: Trash your garlic press and use a small hand-held grater.
[03:27]What happened to the Instant Pot? It went from an international craze to a much smaller presence. We rode this roller coaster. We're here to report back, from our initial reserve about the pressure cooker to our giant, big-selling Instant Pot bibles!
[23:31]What’s making us happy in food this week: unexpected food pleasures and lemon marmalade.
JM Hirsch is no stranger to this podcast. He's got a new book out, all about building cocktails you can keep in your freezer door, ice cold for when friends drop over or you want to kick back. Join us as we welcome him back to our show.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (with more coming!). We've been contributing editors and columnists for the likes of COOKING LIGHT and EATING WELL. We've written for WINE SPECTATOR and THE WASHINGTON POST. And we've developed tens of thousands of original recipes during our twenty-five-year tenure in the food and cooking business.
This is our podcast about our passion. Thank you for being a part of it.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09]Our one-minute cooking tip: toasting nuts in a microwave.
[03:22]Bruce's interview with JM Hirsch, author of the new book, FREEZER DOOR COCKTAILS. If you'd like to get a copy, you can find the book at this link.
[22:00]What's making us happy in food this week: smoked knackwurst and kimchi!
Who doesn't love meatballs? Well, maybe Mark, as you'll hear. But we're making meatballs even Mark will eat!
We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks and tens of thousands of original recipes. We've been in the food business for almost twenty-five years. This is our podcast about our passions: food and cooking.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:32]Our one-minute cooking tip: Try roasting white chocolate for a deeper, more caramelized flavor.
[02:48]We’re making meatballs! Here's the recipe:
Start by soaking 1/2 cup or 45 grams FRESH bread crumbs in 1/4 cup or 60 milliliters milk (of any sort) for about 20 minutes in the bowl of a stand mixer or a large bowl you'll use with an electric mixer.
Crumble in 1 pound or 450 grams lean ground beef, 1 pound or 450 grams sweet Italian sausage meat (no casings), 1 large egg, 2 tablespoons dried minced parsley, 2 teaspoons dried oregano, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground black pepper. Mix at low speed until well and evenly combined.
Clean and dry your hands, then oil them with olive oil. Form the meat mixture into 12 balls, each about the size of a golf ball.
Put them on a lipped baking sheet and roast in a 375F or 190C convection or fan-on oven until brown, turning occasionally, about 20 minutes.
Meanwhile, finely chop 1 small yellow or white onion (peeled), 1 large cubanelle or Italian frying pepper (stemmed and seeded), and 2 medium garlic cloves (peeled).
Warm 3 tablespoons or 45 milliliters of olive oil in a Dutch oven set over medium heat. Add 1 tablespoon chopped FRESH rosemary leaves, 1 1/2 teaspoons fennel seeds, 1 teaspoon red pepper flakes, and 1 teaspoon anchovy paste. Stir until fragrant, then add the chopped vegetables. Cook, stirring often, until softened, about 3 minutes.
Add 1 pound or 450 grams sliced brown button or cremini mushrooms plus 1/2 teaspoon table salt. Cook, stirring often, until the mushrooms give off their moisture and evaporates to a glaze, about 5 minutes.
Add 1/2 cup or 120 milliliters of dry vermouth, dry white wine, dry sherry, or unsweetened apple juice. Scrape up all the brown bits, then pour in one 24 1/2-ounce or 700-gram jar of tomato passata, preferably the Mutti brand. Fill the jar of Mutti with water, swirl it around to get every speck of passata, and pour it into the pot as well.
Bring to a simmer, add the browned meatballs, and reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally but very gently.
To finish off, add 12 torn-up FRESH basil leaves and lots of ground black pepper. Taste for salt and dish it up.
[17:53]What’s making us happy in food this week: Santa Rosa plums and ice cream.
Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.
We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.
Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:53]Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.
[03:51]We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love.
[23:58]What’s making us happy in food this week: tinned fish and goat birria.
What's authentic? How do you label that authenticity, particularly when it comes to recipes from cultures other than your own?
These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we two writers don't live in Thailand or have any connection to Southeast Asian culture?
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with one more now in production for 2025! This is our podcast about our passion: food and cooking.
We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:45]Our one-minute cooking tip: Don't flip meat too often on a grill.
[03:00]The on-going and very difficult questions about ethnicity and authenticity in recipes. Also, how the matter has changed in our twenty-five years of writing cookbooks.
[24:16]What’s making us happy in food this week: potato chip chocolate chip cookies and white currant jelly.
It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.
This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)
We're glad you're with us. Thanks for being a part of our journey.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:56]Our one-minute cooking tip: Clean your grill AFTER every use.
[02:32]We're making grilled, cross-cut, beef short ribs!
Here's how:
Put all of this in a turbo blender or a food processor to make a marinade:
1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;
1 medium Asian pear (about 6 ounces or 170 grams);
5 peeled, medium garlic cloves;
one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;
1 cup or 250 milliliters soy sauce;
1/2 cup or 125 milliliters water;
1/4 cup or 55 grams packed light brown sugar;
2 tablespoons or 30 milliliters mirin;
and 1 tablespoon or 4 grams freshly ground black pepper.
Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.
Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.
Garnish with minced scallions and sesame seeds.
[13:52]What’s making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com.
This podcast is about our passion: food and cooking. We're so happy you joined us. Thank you for that.
If you'd like to buy Renato's new baking book, DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT, you can find it here.
Here are the segments for this episode of this podcast:
[00:52]Our one-minute cooking tip: Cover a cutting board with plastic wrap to carry raw meats out to the grill.
[01:59]Bruce interviews Renato Poliafito, owner of a Brooklyn bakeshop and author of the brand-new cookbook DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT.
[18:37]What’s making us happy in food this week: curried lentils and cannoli. (Bruce says "cannoli" for one. Don't write in. We've hashed it out enough!)
Beef chow fun! Is there better take-out? (Or take-away?) It's always been one of our favorites. But we live in rural New England . . . so we have to make our own.
We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks and been contributing editors and/or columnists at a host of magazines (back in the day). We're working on our 37th cookbook right now! But in this episode, we're making that chow fun, one of our go-to dinners.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:44]Our one-minute cooking tip: Start cooking thin strips of bacon (or streaky bacon) in a cold skillet (or "pan," as Bruce would say).
[02:33]We're making beef chow fun at home.
Here's the recipe: soak 10 ounces or 285 grams of wide dry rice noodles in a bowl of water overnight (or at least 12 hours--yep, that long).
Slice an 8-ounce or 225-gram beef flank steak into thin strips (angle your knife and cut thin strips sort of on the diagonal). Put these strips in a bowl and add 1 teaspoon soy sauce, 1 teaspoon Shaoxing (a rice wine for cooking) or dry sherry, 1 teaspoon vegetable oil, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch (or cornflour). Mix well and set aside for 20 minutes.
Meanwhile, whisk together the sauce in a small bowl: 2 tablespoons (30 ml) standard soy sauce, 2 tablespoons (30 ml) Shaoxing (as above), 1 tablespoon (15 ml) dark soy sauce, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon granulated white or caster sugar.
Drain the noodles in a colander set in the sink.
Set a wok over high heat until smoking. Add 1 1/2 tablespoons (23 ml) refined vegatable or peanut oil. Add the beef strips and any juice in the bowl. Spread out the slices all across the wok (even up the sides) to brown on one side.
Char for about 1 minute, then add 2 tablespoons (26 grams) julienned or minced fresh peeled ginger and 4 medium scallions, trimmed and cut into 2-inch (5-centimeter) segments.
Stir-fry for 1 minute, gathering all the beef strips together as you do. Spread the drained noodles over the top. Then pour the sauce all around the inner edge of the wok (so it runs down). Stir-fry gently until everything is coated (without breaking up the noodles).
Add 6 ounces (170 grams) of bean sprouts and a big pinch of ground white pepper. Serve it up!
[15:10]What’s making us happy in food this week: rhubarb pickles (look for a video on how to make these on TikTok and Istagram) and bread-and-butter pickles (for our recipe, see our YouTube channel: COOKING WITH BRUCE & MARK).
Who doesn't love potato salad? We're making a recipe that was mentioned on our Facebook group (COOKING WITH BRUCE & MARK) by a listener: potato, pasta, a combo of potato and macaroni salad. A great treat.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now there are some stories.) This is our podcast about our food and cooking passion . . . and mostly about potatoes this time around.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:39]Our one-minute cooking tip: store potatoes in a cool, dark place at room temperature.
[01:50]We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:
Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.
Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.
Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.
Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.
[13:47]What’s making us happy in food this week: cherimoya and rhubarb pie!
Let's talk about the grocery store! Not about what's there or how to find the best that's there. Instead, about how the modern grocery store got to be the way it is . . . and maybe some notions of where it's headed.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks through several New York publishers. This podcast is about our passion: food and cooking.]
Want to see our latest cookbook? It's THE LOOK & COOK AIR FRYER BIBLE. Over seven hundred photographs, one for every step of every recipe. You can find it here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:04]Our one-minute cooking tip: Eat greasy or coated chips with chopsticks to keep your fingers clean.
[03:38]The evolution of the modern grocery store: from self-serving to its modern incarnation with our thoughts of where things may be headed.
[25:38]What’s making us happy in food this week: a game to help you learn how to use chopsticks and ramen in New Haven, CT, at Mecha Noodle Bar.
Who doesn't love pizza? With better crusts, even gluten-free crusts, and a bigger range of toppings than years past, pizza has become almost a food category in and of itself.
So let's talk about how to up your pizza game! We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've even written a book about pizza. But this podcast isn't about our book (although you can check out PIZZA: GRILL IT, BAKE IT LOVE IT! here). It's about having better pizza at home.
Fire up the grill or the oven and listen to these segments of the podcast COOKING WITH BRUCE & MARK:
[01 :00]Our one-minute cooking tip: If you buy one pizza, buy a second one to freeze for later.
[3:39] All about how to up your pizza game at home: tricks for better crusts and ideas for better and more varied toppings.
[20:14]What’s making us happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.
Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.
[04:44]We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.
[22:06]What’s making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.
There's lots of food news these days. We've got the latest on McDonald's plans, on new pink pineapples, on the Italian government's regulations, and on what may be the newest ice cream craze . . . which involves fried chicken skin.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written thirty-six cookbooks, are working on number thirty-seven, and are passionate about food and cooking. Thanks for being on this journey with us. We're so glad you've joined us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:04]Our one-minute cooking tip: Run the dishwasher BEFORE company comes over.
[04:21]Our take on the latest food news: a new, EXPENSIVE pineapple on the market, McDonald's plans to offer a bigger burger, the Italian government's attempts to regulate food consumption and even gelato, and the wildest ice cream flavor we've ever seen.
[20:02]What’s making us happy in food this week: guacamole with jalapeño relish and dried fig and lemon jam.
Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years.
We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09]One-minute cooking tip: Pick the smallest chicken.
[03:40]What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.
[19:32]What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).
Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:56]Our one-minute cooking tip: Rent a tablescape!
[04:15]Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA.
[18:44]What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.
Chocolate coconut macaroons. Not almond cookies. But very simple cookies loaded with coconut and almost fudgy at the center. A true treat. And we're making them in our kitchen for this episode of COOKING WITH BRUCE & MARK.
Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us!
Here are the segments for this podcast episode:
[00:55]Our one-minute cooking tip: Always use kosher salt for brines and marinades.
[03:12]We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe:
Heat the oven to 350F/175 C fan or convection.
Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper.
Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form.
Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers.
Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut.
Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined.
Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying.
[14:57]What’s making us happy in food this week: jammy oat bars and dried pears.
Let's talk condiments. Our fridge is full. Yours should be, too.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:45]Our one-minute cooking tip: high on the stove vs. low heat in the oven.
[03:45]Let's talk about condiments . . . and why your fridge should be as full as ours.
[17:13]What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).
Hey there. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks for seven New York publishers (not counting two knitting books for Bruce and a memoir for Mark). We're excited to share our passion about food and cooking with you.
We're headed into the kitchen to make some irresistible jammy oat bar cookies. We've got a one-minute cooking tip about storing cheese. And we'll tell you what's making us happy in food this week.
[00:57]Our one-minute cooking tip: wrap cheese in fresh plastic wrap every time you open it.
[02:46]We're making jammy oat bar cookies. Mark has been taking these cookies to his literary seminars all this year. Lots of Cather and Faulkner with lots of cookies. You can't beat that.
Here's the recipe:
Jammy Oat Bar Cookies
Heat the oven to 350F (175 C—no convection or fan)
Line a 9 x 13-inch (23 x 33-cm) baking pan with parchment paper.
In a stand mixer, beat at medium-low speed until creamy and light (about 5 minutes):
- ¾ pound (3 sticks or 340 g) unsalted butter, cut into small
- pieces
- 1 cup (215 grams) packed dark brown sugar
- ¾ cup (150 grams) granulated white sugar
Beat in 1 large egg until smooth.
Stop the mixer and beat down the inside of the bowl, then
beat in 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons vanilla extract.
Beat in 2¼ cups (285 grams) all-purpose or plain flour, 2 1/4 cups (200 g) rolled oats, and 1½ cups (175 grams) toasted walnut pieces, just until the flour is incorporated.
Press about two-thirds of this dough into an even layer in the prepared baking pan. Spread with 1½ cups (480 grams) jam, preserves, or marmalade (do not use jelly!) and dollop the remaining dough in small bits on top, pressing them gently into an even layer with some jam showing through.
Bake until set and browned, about 45 minutes. Cool on a wire rack for 10 minutes before turning out and slicing into bar cookies.
[15:19]What’s making us happy in food this week: pretzels with grapes (!) and quince paste.
Vegetable pancakes? What an easy lunch, snack, or even dinner! Mark's been cooking much more vegan fare lately, so this recipe is one that he's now made countless times: a richly stocked vegetable pancake, sort of based on Korean vegetable pancakes (yachaejeon or 야채전), but packed with more vegetables and able to withstand many substitutions, based on the types of vegetables you like. No roots, all quick-cooking vegetables, please. And all cut to matchsticks or shredded through the large holes of a box grater. But then you're good to go.
We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (with a new one due to our publisher within the next month). We love to share our passion for food and cooking with you. Thanks for coming along with us.
If you'd like to see our latest cookbook, check out THE LOOK & COOK AIR FRYER BIBLE here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:45]Our one-minute cooking tip: Toast whole spices in a dry skillet for more flavor.
[03:58]Let's make vegetable pancakes!
Here's the recipe:
Thinly slice, shred, or turn into matchsticks all of the following: 1 carrot, 1 small peeled onion, 4 or 5 shiitake mushroom caps, and 1 medium fresh jalapeño, stemmed and cored. Also shred or cut 1 medium zucchini into matchsticks, then squeeze these dry over the sink to get rid of excess moisture.
Stir in a large bowl 1 cup (125 grams) all-purpose or plain flour, 1/4 cup (28 grams) cornstarch or corn flour, 1 teaspoon kosher salt, and 1 cup (240 ml) water.
Add the vegetables and stir until well coated and combined.
Heat a large nonstick skillet over medium heat, then swirl in a little toasted sesame oil. Add the vegetable mixture and spread it into an even pancake. Cook until golden, even browned, about 6 minutes. Use the courage of your convictions to flip the pancake, then continue cooking until golden-brown on the other side, about 6 minutes. Slide the pancake out onto a cutting board.
As it cools, whisk together an easy dipping sauce: 1 tablespoon (15 ml) toasted sesame oil, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) unseasoned rice vinegar, 1 teaspoon agave syrup or granulated white sugar, and 1 teaspoon (5 ml) red chili oil.
Cut the pancake into pie wedges and serve with the dipping sauce on the side.
[18:50]What’s making us happy in food this week? Mushroom ketchup and a men's game dinner.
Hey there. We're Bruce Weinstein & Mark Scabrough, veteran cookbook authors with three dozen cookbooks under our belts and years writing magazine features and being columnists for those very magazines, including COOKING LIGHT, EATING WELL, and weightwatchers.
This is our food and cooking podcast. We've got a one-minute cooking tip about people who want to help you in the kitchen. We're talking about to make sure an internet recipe works . . . and how to look for decent recipes. And we'll tell you what's making us happy in food this week: Bonchon Chicken and veal marengo.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:33]Our one-minute cooking tip: how to handle people who want to help in the kitchen.
[06:38]How to make online recipes work . . . or make sure they work.
[18:47]What’s making us happy in food this week: Bonchon chicken and veal marengo.
Hey there, we're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (NOT including those ghost-written for celebrities--now there's a story!).
In this episode of COOKING WITH BRUCE & MARK, we've got a one-minute cooking tip about tasting food through the process of cooking. We're taking on some of the most common cooking myths. We can't believe they're still around! And we'll tell you what's making us happy in food this week.
We take apart 101 cooking myths in our book, LOBSTERS SCREAM WHEN YOU BOIL THEM AND 100 OTHER MYTHS ABOUT COOKING. If you'd like to get your hands on a copy, click on this link right here.
[00:54]Our one-minute cooking tip: taste what you're cooking during the process of cooking, not just at the end (but be safe!).
[04:20]We're taking on some of the most common cooking myths.
[18:14]What’s making us happy in food this week? "Drunken" rice noodles )with chicken and basil) and Fresno chilis.
Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks . . . with more on the way. We've sold almost 1 1/2 million copies and tested/developed tens of thousands of recipes. This is our food and cooking podcast!
In this episode, we've got a one-minute cooking tip about music and cooking! We're making a great recipe for fudgy vegan recipes. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:43]Our one-minute cooking tip: Music can make cooking and even eating better!
[05:53]We're making fudgy vegan chocolate brownies.
Here's the recipe:
Position the rack in the center of the oven and heat the oven to 350F/175C. Line an 8-inch/20-cm baking pan with parchment paper.
Melt 2 1/2 ounces/80 grams dark chocolate (70 - 79% cocoa solids).
Stir in 1 1/4 cups or 250 grams granulated white sugar or caster sugar (by weight not volume). Stir in 1/4 cup or 60 milliliters olive oil; 3 tablespoons or 62 grams molasses or (better yet) black treacle; and 1 tablespoon or 15 milliliters vanilla extract. Finally, stir in 2/3 cup or 160 milliliters unsweetened almond milk.
Now blend these in a SECOND bowl: 1 cup or 120 grams all-purpose or plain flour; 3/4 cup or 62 grams unsweetened cocoa powder; 1 teaspoon baking powder; and 1/4 teaspoon table salt.
Stir in the flour mixture, then stir in 1/2 cup or 56 grams chopped shelled walnuts. Scrape and spread every speck into the prepared pan.
Bake until puffed and set, about 20 minutes. Cool on a wire rack for at least 5 minutes before cutting and serving.
[18:54]What’s making us happy in food this week? Nori and wasabi chili crisp and Luden's cough drops.
Hey there. We're Bruce Weinstein & Mark Scarbrough and we've written three dozen cookbooks, plus more on the way. We're veteran food writers and we love sharing our passion about food and cooking with you.
If you'd like to check out our latest book, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photographs for 125 recipes, click on this link right here.
On this episode of COOKING WITH BRUCE & MARK, we'll give you a one-minute cooking tip about grating cheese. We'll tell you when to scrimp and when to save at the supermarket. And we'll tell you what's making us happy in food this week: Chinese ribs and red-oil dumplings.
Here are the segments for this podcast episode:
[00:43]Our one-minute cooking tip: how to grate cheese more effectively.
[03:12]Our notes on when to skimp or splurge at the supermarket.
[17:31]What’s making us happy in food this week: Chinese ribs and red-oil dumplings.
Hey there. We're Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks (working on #37 right now) and we've sold almost 1.5 million copies of our books.
We're delighted you're joining us for our adventures in food and cooking. In this episode, we offer a simplified version of more traditional Cantonese dish: a spicy pork dipping sauce (almost a ragu) for raw vegetables. We've got a one-minute cooking tip about easy, cheesy dumplings. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:00]Our one minute cooking tip: how to make easy, cheesy dumplings for chilis and stews.
[03:04] We're making warm a coconut curry pork dipping sauce for vegetables. Think of this as our easy take on a traditional Cambodian dish--or better yet, a spicy, Asian-inspired pork ragu that you can drag all sorts of raw vegetables through for a fun and tasty dinner.
[16:42]What’s making us happy in food this week: satsuma oranges and old-school chicken soup.
Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks (and counting) and sold almost 1.5 million copies. This is our podcast about food and cooking, two of the greatest passions in our life.
In this episode, we've got a one-minute cooking tip about saving back small amounts of tomato paste and chipotle chiles in adobo sauce. We're in the kitchen, making an easy, warm, comfy granola, a treat for a slow weekend morning. And we'll tell you what's making us happy in food this week: Ukranian borscht!
Here are the segments (and the recipe!) for this episode of COOKING WITH BRUCE & MARK:
[01:02]Our one-minute cooking tip: saving opened tomato paste or canned chipotle chiles in adobo sauce.
[04:41]We in the kitchen, making a fast, warm, comfy granola in a skillet, the perfect weekend breakfast. This easy recipe comes from THE KITCHEN SHORTCUT BIBLE. If you'd like a copy, click this link.
Here's the recipe:
Makes 2 servings
2 cups regular rolled oats (For more flavor, use 1 cup rolled oats and 1 cup Kamut, spelt, or wheat flakes)
1/4 cup sliced almonds
2 tablespoons unsweetened shredded coconut
1 tablespoon maple syrup
1 tablespoon canola or vegetable oil (for more flavor, use a nut oil like walnut or pecan oil)
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
Milk of any sort or plain yogurt, if desired
-
Stir the oats, almonds coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with oil and spices.
-
Set an 8- or 10-inch nonstick skillet over medium heat for a minute or two. Transfer the contents of the bowl to the skillet.
-
Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt, if desired.
[18:00]What’s making us happy in food this week: Ukranian borscht!
Hey there. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks, including our latest: THE LOOK & COOK AIR FRYER BIBLE. (You can find a copy here.)
We love to share our passion for food and cooking with you. On this episode of our podcast, we've got a one-minute cooking tip about fried eggs. We're in the kitchen with an easy and vegan (!) recipe for chocolate tahini cookies. And we'll tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:50]Our one minute cooking tip: how to make better sunny-side-up eggs.
[03:20]We're in the kitchen, making easy, soft, fudgy, chocolate tahini cookies. They're a one-bowl wonder.
Here's how to make the cookies. Heat your oven to 325F/170C convection. Melt 6 1/2 ounces/180 grams of chopped dark chocolate in a microwave. Melt it in 15-second bursts, stirring after each. Cool for a few minutes, then stir in 1/3 cup/100 grams tahini (sesame seed paste), 3/4 cup/180 grams dark brown sugar, and 1/2 teaspoon ground cinnamon. Then stir in 7 tablespoons/100 grams of plant milk, followed by 1 1/3 cups/150 grams all-purpose or plain flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Drop by 50 gram (a little less than 1/4 cup) balls onto a parchment-lined baking sheet. Bake for about 10 minutes, flattening a bit with a rubber spatula about halfway through the cooking process. Cool on a rack for 5 minutes before chowing down.
[14:40]What’s making us happy in food this week: hacked pheasants in chili sauce and air-fried butternut squash and parsnips
As veteran cookbook authors, we've been called in to fix and even write other people's cookbooks. From stuffed spleen to diets with no plan, we've seen the works in our twenty-five years in this business.
We're Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks under our own names. We've also developed tens of thousands of recipes. And we've been called in to help others write and publish their cookbooks.
In this episode, we'll tell you some of the great stories about fixing cookbooks. We've also got a one-minute cooking tip: how to make dinner parties easier. And we'll let you know what's making us happy in food this week: torrone and goat meatballs.
[00:48]Our one-minute cooking tip: how to make dinner parties easier.
[03:14]Some stories about fixing other people’s cookbooks.
[23:50]What’s making us happy in food this week: torrone and goat meatballs.
Hey there! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and tens of thousands of recipes. Back in the day, we were contributing editors at Eating Well and Cooking Light--and we have the longest-running column on weightwatchers.com.
We're still writing cookbooks! And we'd love to share our passion for food and cooking with you. In this episode of our podcast, we welcome Kat Ashmore to our kitchen. She's a TikTok celeb and the force behind both "Hungry Lady Salads" and "Kat Can Cook." She's just published a new cookbook: BIG BITES. If you'd like to snap up a copy, click this link right here.
We've also got a one-minute cooking tip about powdered bouillon. And we'll tell you what's making us happy in food this week.
[01:33]Our one-minute cooking tip: bouillon cubes!
[03:36]Bruce's interview with social media sensation Kat Ashmore of "Hungry Lady Salads" and "Kat Can Cook" about her new cookbook BIG BITES.
[19:30]What's making us happy in food this week? New dinner plates and crunchy breakfast cookies from Spain!
Hey there! We're Bruce Weinstein and Mark Scarbrough. Together, we've written over three dozen cookbooks and sold almost 1.5 million copies of them. We've developed tens of thousands of original recipes. And we love to share our passion for food and cooking with you.
Our latest cookbook is THE LOOK & COOK AIR FRYER BOOK, with over 700 photos, one for every step of every recipe. You can find that cookbook at this link.
In fact, we're cooking this episode of COOKING WITH BRUCE & MARK. We're in the kitchen, making a sour green cilantro curry, made with coconut milk. It's almost irresistible!
We've also got a one-minute cooking tip about Worcestershire sauce. And we'll tell you what's making us happy in food this week: fresh grapefruits and
[01:27]Our one-minute cooking tip: use more Worcestershire sauce.
[03:33]We're cooking a sour green cilantro curry with coconut milk. Here's what you need to do. Put all this in a large blender: a big wad of cleaned cilantro (even the stems), 2 - 3 peeled medium garlic cloves, 1 medium carrot, 1 stemmed (and seeded, if needed) green fresh chile (like a jalapeño, serrano, or a bird's eye chile), one 13.5 ounce/400 ml can of full-fat coconut milk, 3 tablespoons/45 ml soy sauce, 1 - 2 tablespoons/15 - 30 ml sweet white miso paste, a peeled thumb-sized piece of fresh ginger, a similarly sized piece of peeled fresh turmeric, the juice of 1 or 2 limes, 1 teaspoon ground coriander, and 1/2 teaspoon ground allspice. Cover and blend until smooth. Pour into a high-sided sauce pan or sauté pan. Bring to a bubble over medium heat, stirring often. Reduce the heat to low, stirring frequently, for 5 minutes to reduce a bit. Then add 1 pound cubed firm tofu; 1 stemmed, cored, and chopped red bell pepper; and a few handfuls of small broccoli florets. Cook for about 5 more minute, stirring often. Garnish with fresh orange juice and serve it up!
[15:40]What’s making us happy in food this week: fresh grapefruits and kimchi-jiggae, a pork and kimchi stew.
We've got a packed show with travel, memoir, recipes, food tips, the whole works.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got three dozen published titles under our (ever widening) belts. We've sold nearly one and a half million books in our career. And we're still ready to talk more about food.
On this episode of COOKING WITH BRUCE & MARK, we've got a one minute cooking tip about complimenting the cook. Bruce interviews Terra Kiros, the author of NOW AND THEN, a food and travel memoir with recipes, based on her extraordinary career. And we'll tell you what's making us happy in food this week: pastrami and a vegan Bakewell tart.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:51]Our one-minute cooking tip: compliment the person who has cooked for you.
[03:56]Bruce's interview with Tessa Kiros, legendary author about her new memoir and travelogue with recipes, NOW AND THEN.
[24:46]What’s making us happy in food this week: pastrami and a vegan Bakewell tart, thanks to Philip Khoury.
Welcome! We're Bruce Weinstein and Mark Scarbrough, veteran cookbook authors with three dozen cookbooks to our names (plus two knitting books for Bruce and a memoir from Mark). If you'd like to check out our latest, THE LOOK & COOK AIR FRYER BIBLE, click this link right here.
We're talking about food trends for 2024, gleaned from reading Whole Foods' predictions from its "trends council," plus many thoughts of our own about what's coming up this year.
We've also got a one-minute cooking tip about visual cues in cooking. And we'll tell you what's making us happy in food this week: tinned fish and Jewish deli new year!
[01:11]Our one-minute cooking tip: Visual cues are more important any stated timing in a recipe.
[05:08]Let's talk about 2024's predicted food trends.
[17:36]What’s making us happy in food this week: tinned fish and our Jewish deli new year!
Welcome to our kitchen! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Even after thirty-six cookbooks--including our latest, THE LOOK & COOK AIR FRYER BIBLE--we're excited to have Rose Wilde with us in this episode. She's the owner of the bakery Red Bread in Los Angeles and she's got a gorgeous new cookbook out: BREAD AND ROSES. You'll want it on your holiday list or on the new cookbooks you want for the new year. To find it, click this link.
If you'd like to find OUR OWN latest book on air-frying, please click this link.
We've also got a one-minute cooking tip about making gaucamole (which will surely shock you!) and we'll tell you what's making us happy in food this week: dan dan noodles and lebkuchen.
[00:49]Our one-minute cooking tip: how to make perfect guacamole.
[01:58]Bruce's interview with Rose Wilde, author of the new and sensational cookbook, BREAD AND ROSES.
[26:11]What’s making us happy in food this week: dan dan noodles and lebkuchen.
Welcome to our kitchen! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen books, sold way over one million copies, and spent many years thinking about food and cooking.
In this episode, we've got a holiday food survival guide to help us eat to our content and not our discontent. We're using some of the guidelines from UPenn as well as our own thoughts on the holiday extravaganza.
We've also got a one-minute cooking tip. And we'll tell you what's happening in food this week: chicken curry and spritz cookies.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:40]Our one-minute cooking tip: wash metal cooking pans with hot water, not heating-up water.
[02:30]Our holiday food survival guide, based on guidelines from UPenn and our own thoughts.
[13:25]What’s making us happy food this week: curried chicken that Mark made for Bruce and spritz cookies.
Welcome! We're veteran authors Bruce Weinstein & Mark Scarbrough with over three dozen cookbooks to our names (plus knitting books and a memoir from Mark). Our latest is THE LOOK & COOK AIR FRYER BIBLE, packed with photos, one for every step. You can find it here.
In this episode of our food and cooking podcast, we're back in the kitchen, making a batch of homemade chili crisp. If you don't know, chili crisp is a Chinese condiment that has overtaken the world! It's hot, garlicky, and aromatic. And surprisingly easy to make. Look for the recipe below!
We've also got a one-minute cooking tip for your holidays. And we'll let you know what's making us happy in food this week.
[01:04]Our one-minute cooking tip: how to make perfect whipped cream from scratch.
[02:38]We're in the kitchen, making chili crisp. We hope you have as much fun as we do.
Grind all of this in a spice grinder:
2 tablespoons dehydrated onion
2 tablespoons mild smoked paprika
1 tablespoon granulated white sugar
2 teaspoons ground sumac
1 teaspoon table salt
Put the ground spices in a large, heat-safe baking dish, preferably a Pyrex dish. Then stir in:
50g or about 25 dried red chilis (preferably er jing tiao chilis), stemmed and snipped into pieces
1 star anise pod
Heat 2/3 cup or 160 ml neutral-flavored oil to 300F in a medium skillet. Pour over the chilis and aromatics.
When the sizzling stops, stir in 2 TBS jarred fried garlic (an important condiment, available at Asian supermarkets). Cool to room temperature before sealing in a glass jar and storing in the fridge for up to 1 month.
[17:31]What’s making us happy in food this week? Air-fried broccoli cheese casserole and Belgian-style hard cider!
Welcome! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen books to our names (not counting knitting books from Bruce and a memoir from Mark) and near 1.5 million copies sold. We love to talk about food and cooking. We're glad you've joined us.
We're also happy to have Nik Sharma on the podcast this week. He's got a great new book: VEG-TABLE, all about vegetable-focused meals. And it's a gorgeous book, to boot. If you'd like to know more, check it out at this link.
We've also got a one-minute cooking tip that's really important for the holidays ahead. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:19]Our one-minute cooking tip: Be patient with yourself.
[03:59]Bruce's interview with Nik Sharma, author Of VEG-TABLE.
[24:41]What’s making us happy in food this week? Two great restaurants in Albany, NY: one for home-style tofu and one for ramen!
Who doesn't love brownies? But there are so many mixes on the market. We thought we'd give a bunch of them a shot and see which comes out on top.
Want to try our favorite mix? It's right here.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks to our names, not counting the ones ghost-written for celebrities. We live for food and cooking, as you can imagine. If you'd like to check out our latest cookbook, THE LOOK & COOK AIR FRYER BIBLE, please go to this link here.
Besides brownies in this show, we've also got a one-minute cooking tip ahead. And we'll let you know what's making us happy in food this week.
Here are the segments for this week's episode of COOKING WITH BRUCE & MARK:
[00:59]Our one-minute cooking tip: Cut potatoes into smaller bits for faster cooking.
[02:37] Our taste test of brownies from boxed mixes. You won't want to miss the fun!
[16:51]What’s making us happy in food this week? Finger Lakes wine-tastings and a Finger Lakes fry bar for lunch!
Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. With over three dozen titles to our names, our latest is THE LOOK & COOK AIR FRYER BIBLE. You can find it here.
On this episode of our food and cooking podcast, Bruce interviews Sandra Gutierrez, author of the brand-new cookbook LATINÍSIMO. You can find that book at this link.
We've also got a one-minute cooking tip about skewers. And we'll tell you what's making us happy in food this week.
[01:00] Our one-minute cooking tip: Use two skewers for grilled items so the foods don't spin around on the skewer when you turn it.
[02:53] Bruce's interview with Sandra Gutierrez, author of of the brand-new cookbook LATINÍSIMO.
[24:25]What’s making us happy in food this week? Bourbon and freshly dug fall vegetables.
Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks--now thirty-seven!--and sold 1.2 million copies over the years. But we may be most excited about our brand-new cookbook: THE LOOK & COOK AIR FRYER BIBLE. You can find it here.
We often interview cookbook authors on our podcast. In this episode, we're being totally self-indulgent and telling you about our own.
We'll also offer you a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09]Our one-minute cooking tip: Save some of the water used to cook dried pasta to thin out or loosen up pasta sauces.
[03:34] Let's talk about our newest book: The Look & Cook Air Fryer Bible!
[12:20]What’s making us happy in food this week? Garlic chili noodles and mango chutney with egg salad!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.
Here are the segments for this episode of COOKING WITH BRUCE & MARK;
[00:57]Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.
[02:38]We're making garlic chili noodles!
Here's the recipe. For ingredient links, scroll down a bit.
For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).
Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.
Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).
Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.
For the dried, wide, "hand-cut" noodles we used, click here.
For the dark soy sauce, click here.
For the black vinegar, click here.
And for the Sichuan chili flakes, click here.
[16:48] What’s making us happy in food this week: fall raspberries and MOD Pizza.
Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks at seven New York publishing houses, so we love to talk about food and cooking.
In this episode, we're delighted to welcome Philip Khoury to our kitchen. He's the head pastry chef at Harrod's and he's got a brand-new book out, A NEW WAY TO BAKE. You can find it here.
His book is about vegan desserts and baking. It's incredibly beautiful and we're so lucky he came on the show to talk to Bruce about his revelation about vegan baking.
We've also got a one-minute cooking tip. And we'll let you know what's making us happy in food this week. Let's get started!
[00:59]Our one-minute cooking tip: Use clean vintage ashtrays as spoon rests in your kitchen.
[04:31]Bruce's interview with Philip Khoury, the head chef at Harrod's in London and the author of the brand-new cookbook A NEW WAY TO BAKE.
[20:46]What’s making us happy food this week: Chinese noodles and a braised chuck roast.
Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with more than a million copies sold over the years.
Our latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE. It's a comprehensive look at using your air fryer to its full potential with over 700 photographs, one for every step of every recipe. You can find it here.
In this episode of our food and cooking podcast, we're taste-testing store-bought chocolate chip cookies. See which we think are worth the calories (and money) and which are best given a pass.
We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:10]Our one-minute cooking tip: Fry in tall or deep pots to reduce the splatters.
[05:31]Our taste-tests of store-bought chocolate chip cookies. We'll rate them and let you know how the stand up to each other. Join in the fun!
[15:55]What’s making us happy in food this week? Pork ribs and half sour pickles!
Welcome! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks with way over 1,000,000 copies sold to date. We're thrilled that you've joined us in our kitchen.
If you'd like to get our latest cookbook, out in November, 2023, check out THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.
But we're not talking about air-frying in this episode. We've got fellow podcaster and fellow author Meike Peters on the show. She's written a glorious new book, NOON, which you can find here. She's talking to Bruce about the delights of day-eating!
We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:51]Our one-minute cooking tip: Cooking is more of an art than a chore.
[06:35]Bruce interviews Meike Peters, author of the new book NOON.
[25:06]What’s making us happy in food this week? Mojave gin and green sambals!
As part of our new format for this long-running podcast, we now have segments in which we taste-test and rate common foods or ingredients.
We've spent over two decades in the kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've sold over 1 million (!) copies of our cookbooks. Out latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.
We're not talking about that book in this podcast episode. We're taste-testing Parmigiano-Reggiano (or "Parmesan cheese," as it's sometimes misnamed.) We got many of the cheeses we're trying from this website. Check it out!
We also want to tell you about our one-minute cooking tip, as well as what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:39]Our one-minute cooking tip: Use a salad spinner. If you'd like to find the one we recommend, click this link.
[03:53]We're taste-testing Parmigiano-Reggiano. We got ours (mostly--except for the U. S. supermarket standard--here).
[19:22]What’s making us happy in food this week? New England apples and baklava.
Welcome to our kitchen. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of thirty-six (and counting) cookbooks. You can check out our latest, THE LOOK AND COOK AIR FRYER BIBLE here.
We're delighted with the book on this show this week. We offer a warm welcome to best-selling author Grace Lin. She's written a new, illustrated book, CHINESE MENU: THE HISTORY, MYTHS, AND LEGENDS BEHIND YOUR FAVORITE FOODS. Not only is this an informative and entertaining book, it's also a feast for your eyes. Get your copy here!
In this episode, we've also got our trademarked (not really!) one-minute cooking tip. And we'll let you know what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07]Our one-minute cooking tip: Always read the comments for online recipes.
[03:18]Bruce's interview with Grace Lin, author of CHINESE MENU.
[25:50]What’s making us happy in food this week? Challah for Rosh Hashanah and Bruce's floating matzo balls.
Homemade Worcestershire sauce? You haven't lived until you've tried it. It'll make you unfit for the bought bottle. And it's such a terrific marinade on its own, right over a steak or chicken breasts for thirty minutes before they hit the grill or skillet.
Plus, it's a great holiday gift, bottled in little one-pint containers for friends.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with thirty-six titles to our names, including our latest, THE LOOK AND COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.
If you want the complete recipe for this incredible concoction, please go to our website, cookingwithbruceandmark.com.
Otherwise, let's dig in! Here are segments for this episode of the podcast:
[00:47]Our one minute cooking tip: use a rack in the saucepan for the best hard-cooked eggs.
[02:03]We're making Worcestershire sauce! Get ready. It's a long list of ingredients AND it needs to ripen for a while in the fridge before it's ready.
[19:10]What’s making us happy in food this week? Toasted coconut-covered marshmallows and chopped salads.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and we love chili crisp more than we can say. No wonder we were so excited to talk to beloved internet sensation James Park, the author of the new book CHILI CRISP.
If you want to get your copy, you can order it here.
We'll also give you a one-minute cooking tip and we'll tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[01:00] Our one-minute cooking tip: a little mashed up tinned or jarred boneless anchovies makes so many dishes more savory.
[03:41] Bruce's interview with "emotional eater" and internet sensation James Park, author of the new book CHILI CRISP.
[22:53] What's making us happy in food this week? Spatchcocked chicken on the grill and a Middle Eastern restaurant in West Hartford, Connecticut: Zohara.
Welcome to the fourth season of the podcast COOKING WITH BRUCE & MARK. We've changed things up a bit. We've still got a one-minute cooking tip. And we'll still let you know what's making us happy in food. Otherwise, we're focusing each podcast episode on an interview, a recipe, or a taste-test.
This week, come into our kitchen as we make chicken "char siu" in an air fryer. Admittedly, we're a bit crazy: turning a classic Chinese barbecued pork into one for boneless skinless chicken thighs--and then getting them crunchy in an air fryer.
We love that classic flavor, which we can only get with a classic Chinese ingredient: fermented red bean curd. You'll probably need to find it at an Asian grocery store, although we've found it at Walmart! Or you can order it here.
Speaking of ordering, our brand-new cookbook is THE LOOK & COOK AIR FRYER BIBLE: 125 recipes with 704 step-by-step photos. Click the title to get your copy!
Thanks for being with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:58]Our one-minute cooking tip: Whenever you turn the oven on, think about what else you can cook at the same time.
[01:30] We're making chicken "char siu." For the recipe, please sign up for our newsletter on the splash page our website here. Or find the recipe on our website under the blog for these podcast episodes.
[17:19]What's making us happy in food this week: homemade crème de cassis and French press coffee.
Welcome to the fourth season of the podcast COOKING WITH BRUCE & MARK. We've changed things up a bit. We've still got a one-minute cooking tip. And we'll still let you know what's making us happy in food. Otherwise, we're focusing each podcast episode on an interview, a recipe, or a taste-test.
This week, come into our kitchen as we make chicken "char siu" in an air fryer. Admittedly, we're a bit crazy: turning a classic Chinese barbecued pork into one for boneless skinless chicken thighs--and then getting them crunchy in an air fryer.
We love that classic flavor, which we can only get with a classic Chinese ingredient: fermented red bean curd. You'll probably need to find it at an Asian grocery store, although we've found it at Walmart! Or you can order it here.
Speaking of ordering, our brand-new cookbook is THE LOOK & COOK AIR FRYER BIBLE: 125 recipes with 704 step-by-step photos. Click the title to get your copy!
Thanks for being with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:58]Our one-minute cooking tip: Whenever you turn the oven on, think about what else you can cook at the same time.
[01:30] We're making chicken "char siu." For the recipe, please sign up for our newsletter on the splash page our website here. Or find the recipe on our website under the blog for these podcast episodes.
[17:19]What's making us happy in food this week: homemade crème de cassis and French press coffee.
Lobsters and soft-shell crabs. In our part of the world, they spell "summer." But how do you know how to buy the best?
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and hundreds of magazine articles and columns. We've developed over 12,000 original recipes in our career. And yes, a few of them have been about lobsters and soft-shell crabs!
Join us as we talk about how to buy the best. And then listen in because this is the last show of Season 3 for this podcast. We're going on hiatus for about a month and revamping the show. When we return, we'll have more live cooking shows, more interviews with new authors, and a new feature you won't want to miss: the taste test. Get ready! We're on to Season 4.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[02:42] All about choosing and cooking lobsters
[13:50] All about choosing and cooking soft-shell crabs
Our new bookbook. An interview with author Carolina Doriti about her new Greek cookbook. And lots more.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook of over three dozen cookbooks. We've got a packed show as the last episode of this season of COOKING WITH BRUCE & MARK. Plus, a one-minute cooking tip. And what's making us happy in food this week.
Here are the segments of this episode:
[01:00] How we shot 700 photos for our new book, THE LOOK AND COOK AIR FRYER BIBLE
[09:59] Our one-minute cooking tip: for baking recipes, don't add dried spices with the dry ingredients but with the wet ones.
[12:43] An interview with Carolina Doriti, author of SALT OF THE EARTH: SECRETS AND STORIES FROM A GREEK KITCHEN
[25:19] What’s making us happy in food this week? A great pilsner and summer pudding.
Want to preorder THE LOOK AND COOK AIR FRYER BIBLE? Click here.
Pies from all over the United States! Plus, ways to get over your reluctance to cook. And a one-minute cooking tip.
We've got it all. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen (!) cookbooks with several New York publishers, including our latest, THE LOOK AND COOK AIR FRYER BIBLE (which you can find here).
We've got a packed show this week. Tips on getting over your not-cooking vibe.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57] How to get over your reluctance about cooking.
[14:50] Our one-minute cooking tip: use a salt cellar in the kitchen, rather than a salt shaker.
[16:35] Bruce's interview with Stacey Mei Yan Fong, the author of the brand-new cookbook 50 PIES 50 STATES.
[31:58] What's making us happy in food this week? Hunan preserved mushrooms and fermented Sichuan chilis.
We're talking all about one of our favorite foods: fried chicken. Okay, sure, we don't eat it so much anymore. But we do love that crunchy skin--and the way the meat can stay super tender underneath.
Come along with us, Bruce Weinstein & Mark Scarbrough, as we explore the world of fried chicken, not only through our own experiences but also with Susan Jung, author of the new book KUNG PAO AND BEYOND.
We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week. (Suze!)
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:26] All about fried chicken from our cooking adventures and our lives
[11:55] Our one-minute cooking tip: If you don't weigh your ingredients for cookies, bake one cookie first to understand how your dough cooks.
[14:04] Bruce's interview with Susan Jung, author of the brand-new Kung Pao And Beyond.
[28:27] What’s making us happy in food this week? Suze and tinned smoked salmon by Fishwife Tinned Fish Company
01:20 segment 1: Why Go To A Farmer’s Market
13:47 segment 2: One Minute Cooking Tip
15:03 Segment 3: Leslie Wilcott-Henrie of the Lexington Mass Farmer’s Market
32:02 Segment 4: What’s making us happy in food this week
Allergies. They prove important and sometimes difficult when you've got guests. We've got lots of answers.
Join us, Bruce Weinstein & Mark Scarbrough, for our food and cooking podcast. We've got an interview with Kayla Cappiello, a cookbook author who specializes in allergy-free cooking. We'll let you know our thoughts. We've also a really weird one-minute cooking tip (blame Bruce!) and we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03] Cooking for people who can’t eat certain things.
[12:39] Our one-minute cooking tip: pile potato chips for a hamburger.
[13:48] Bruce's interview with Kayla Cappiello, the author of EASY ALLERGY-FREE COOKING
[29:51] What’s making us happy in food this week? Pizza bagels (a recipe on our new TikTok channel) and Mark's standard breakfast: a piece of hard cheese and a handful of berries.
We're talking cocktails! We're Bruce Weinstein and Mark Scarbrough. We've got the details on the history of the word "cocktail." And Bruce interviews the legendary Michael Ruhlman about his new book, THE BOOK OF COCKTAIL RATIOS.
We're so glad you're with us on culinary journey. If you'd like to get our newsletter, sign up on our website, bruceandmark.com.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:15] Our quick history of the word "cocktail"
[13:02] Our one-minute cooking tip: Buy a bunch of plastic takeout containers for storing leftovers and prepped ingredients.
[14:52] Bruce's interview with Michael Ruhlman about his brand-new cookbook, THE BOOK OF COCKTAIL RATIOS.
[27:14] What’s making us happy in food this week? Potato chips and pinto beans.
New, of-the-moment kitchen design trends? We've gathered the best from lots of sources to let you know what's in and what's out when it comes to kitchen design.
We've also got another great interview in our series about food entrepreneurs: this time, Lia Safalow, owner of Blue House Bagels in Connecticut.
We're Bruce Weinstein & Mark Scarbrough, the authors of thirty-six cookbooks. Welcome to our food and cooking podcast. We're happy you've found us!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:32] What are the latest kitchen trends? What's in and what's out when you're designing or even redesigning your kitchen? What should you avoid? And what's coming in style? (Spoiler alert: Our granite-countered and stainless-steel kitchen is apparently way, way out.)
[12:52] Our one-minute cooking tip: Better cocktails start with better ice.
[15:40] Bruce's interview food entrepreneur Lia Safalow, the owner of and master baker at Blue House Bagels in Canton, Connecticut.
[25:15] What’s making us happy in food this week? Shallots roasted in chicken fat and hard cider!
Hey there! We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks. This is our podcast about food and cooking. We're so happy you joined us.
This week, we've got a summery show about grilling and barbecuing (and maybe a little about smoking meats, too). We'll tell you how to tune up your grill for summer. We've got a one-minute cooking tip about charcoal for your grill. And Bruce has an interview with Ryan Mitchell, co-author of Ed Mitchell's Barbecue and king pitmaster of the best North Carolina barbecue (along with his father). Plus, we'll let you know what's making us happy in food this week (and it's not barbecue!).
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03]How to tune up your grill for summer, whether you're using a gas grill or a charcoal grill. As with anything mechanical, these tools need a little tuning up before you start using them in earnest.
[12:35]Our one-minute cooking tip: Use lump hardwood charcoal, rather than charcoal briquettes.
[14:47]Bruce's interview Ryan Mitchell, co-author of the new book Ed Mitchell’s Barbecue and pitmaster (along with his dad). Our podcast scored the first (!) interview with Ryan (recorded a few weeks ago), long before he hit the morning TV shows and All Things Considered on NPR.
[27:45]What’s making us happy in food this week? Pork posole!
Grandmothers! Some of them are great cooks. And others? Well, some of us become great cooks to make up for the problems. There's no nostalgia like "grandmother's cooking." So we've got a show devoted to it.
We'll tell you about our grandmothers--the good and the bad cooking. And we've got an interview with Karla Salinari about her new book, Abuela's Plant-Based Kitchen.
We've also got a one-minute cooking tip about spices. And we'll let you know wha's making us happy in food this week.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. Thanks for joining us for our podcast.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:51]Segment 1: Our grandmother’s cooking
[14:17]Our one-minute cooking tip: toast spices to make them more flavorful.
[15:16]Bruce's interview with Karla Salinari about her new cookbook Abuela’s Plant-Based Kitchen
[32:41]What’s making us happy in food this week? Kale Caesar salad and Jewish "appetizing."
Welcome to our food and cooking podcast. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks.
We've got a packed show. We're talking about eating in (and out of) season. We've got a one-minute cooking tip, too.
Bruce interviews Nevada Berg from Norway about her new book NORWEGIAN BAKING THROUGH THE SEASONS. And as always, we'll tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:59]Eating and cooking out of season
[12:25]Our one-minute cooking tip: the benefits of frozen shrimp.
[14:03]Bruce's interview with Nevada Berg, author of the brand-new cookbook Norwegian Baking Through The Seasons.
[31:05] What’s making us happy in food this week? Pork rinds and vindaloo!
Why don't people cook much anymore? We've got some answers, backed up by recent research.
Welcome to our podcast. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with more on the way.
We've also got an interview with Uyen Luu about her new cookbook Vietnamese Vegetarian. We're super excited that she came on our show.
We've also got a one-minute cooking tip. And we'll let you know what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:45]Why don't people cook much anymore? Here's a recent survey and our thoughts on how to solve the problems.
[14:14]Our one-minute cooking tip: ditch the metal pie plates for Pyrex ones.
[15:26]Bruce's interview with Uyen Luu about her latest book., Vietnamese Vegetarian.
[32:40]What’s making us happy in food this week: tapioca starch dumplings and katsu curry!
Welcome to our podcast about food and cooking! We've got three apps you've got to try. They'll help you save money on food, cut down on food waste, and discover new ways to find lots to eat at surprising food establishments.
Bruce interviews Matt Moore, author of the brand-new BUTCHER ON THE BLOCK.
We're also offering a one-minute cooking tip. And we're talking about what's making us happy in food this week: watermelons and snickerdoodle cookies (IYKYK).
[01:12]Three food sharing and food waste apps that can help you save money and the planet
[14:21]Our one-minute cooking tip: improvise in cooking, not baking.
[16:02]Bruce's interview with author Matt Moore about his brand-new book, BUTCHER ON THE BLOCK
[32:08]What's making us happy in food this week? Watermelon and snickerdoodle cookies!
01:09 Segment 1: Dinner Party Tips
12:48 Segment 2: One Minute Cooking Tip
14:11 Segment 3: Max La Manna Author Of You Can Cook This
31:18 Segment 4: What’s Making Us Happy In Food This Week
We're still on our comfort-food jag on the podcast. We have some ideas about how to make comfort foods better--or at least not so guilt-ridden.
We love a creamy casserole but we don't always love the way we feel after we enjoy a serving (or three). Here are some tips for renovating standard comfort foods to make them just as delicious but less guilt-ridden.
Also, Bruce interviews Brittany Mullens, founder of Eating Bird Food, about her brand-new and super-hot cookbook, MOSTLY VEGGIES.
We've also got a one-minute cooking tip and we'll talk about what's making us happy in food this week (with a surprise answer from Mark).
Join us, Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks, as we explore our passion for food and cooking.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:55]How to renovate comfort food so it's not quite so guilt-ridden.
[14:10]Our one-minute cooking tip: Don't hide common cooking appliances in a back counter.
[17:06]Bruce interviews Brittany Mullens, author of the brand-new book MOSTLY VEGGIES.
[28:14]What’s making us happy in food this week? Grapes for Bruce and, well, nothing for Mark!
Our ideas about comfort food have changed dramatically over the years. We've gone from its being "sick food" to now being "blow-the-diet" treats.
Join Bruce Weinstein & Mark Scarbrough as they talk about the changing notions of comfort food over the course of their thirty-six cookbook career.
Bruce also interviews Sena Wheeler of Sena Sea Wild Alaskan Fish about the Alaskan fishing industry and how you can bring the wild and tasty fare to your table.
We've also got a one-minute cooking tip, and we'll tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[01:03]How we've watched the notion of comfort food change over the many years of our thirty-six-cookbook career.
[13:32]Our one-minute cooking tip: think beyond bread crumbs for coating foods in an air fryer!
[15:31]Bruce's interview with Sena Wheeler of Sena Sea Wild Alaskan Fish. If you want to find out more or order a box to try, click here.
[30:17]What's making us happy in food this week? Candied jalapeños and smoked white fish salad!
Welcome to our food and cooking podcast! We're Bruce Weinstein and Mark Scarbrough, authors of more than three dozen cookbooks.
In this episode, we're talking about why you should eat foods that make you happy. We've got a one-minute cooking tip. Bruce interviews food entrepreneur and cookbook author (and longtime friend) Maya Kaimal. And we'd love to tell you about what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:58]Eating food that makes us happy--and why it's important to come back to your happy foods often.
[13:18]Our one-minute cooking tip: Food continues to cook after it leaves the heat!
[14:41]Bruce's interview with food entrepreneur and cookbook author Maya Kaimal about her brand-new book, INDIAN FLAVOR EVERY DAY.
[37:28]What’s making us happy in food this week: Canadian ice wine and a curry made from ground turkey, sweet potatoes, and peas. It's a recipe from Maya Kaimal's new cookbook!
Welcome to another episode of our podcast on food and cooking. We're Bruce Weinstein & Mark Scarbrough. Together, we've written more than three dozen cookbooks, not counting the ones we ghost-wrote for celebrities.
We've got a packed podcast this week: some facts about farmed oysters, our one-minute cooking, and the answer to "what's making us happy in food this week?"
Plus, Bruce interviews author Cheuk Kwan about this new book, HAVE YOU EATEN YET? It's about stories and dishes from around the world of Chinese restaurants, perhaps the first truly global cuisine.
Thank you for being on this journey with us. Want to help support this podcast? Check out our latest book THE INSTANT AIR FRYER BIBLE, available here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:01]About oyster farming. We love oysters, particularly raw and cold! Here's some of the information about how oysters are raised these days.
[13:46]Our one-minute cooking tip: toasted nuts have a deeper, richer flavor than raw nuts.
[15:06]Bruce's interview with author Cheuk Kwan on his new book, HAVE YOU EATEN YET?
[31:05]What’s making us happy in food this week? Casamara Club Sodas and coconut custard pie! (Maybe not together!)
We've got great suggestions for avoiding cooking and kitchen burnout. Plus, our signature one-minute cooking tip (which is rarely exactly one minute!). And an interview with cookbook author Katie Parla about her new book, FOOD OF THE ITALIAN ISLANDS. Plus, what's making us happy in food this week.
Join us, Bruce Weinstein and Mark Scarbrough, for our food and cooking podcast, full of tips, cooking know-how, and great interviews. We're glad you're spending time with us. Thank you.
Here are the segments for this episode of COOKING WITH BRUCE & Mark:
[01:09]Avoiding cooking and kitchen burnout: our best tips for what we all eventually face.
[18:10]Our one-minute cooking tip: A tiny sprinkling of sugar makes lean proteins brown much better.
[19:25]Bruce's interview with cookbook author Katie Parla about her new book FOOD OF THE ITALIAN ISLANDS.
[35:17]What’s making us happy in food this week? Chinese sesame paste and great spicy noodles!
Want to check out our latest cooking, THE INSTANT AIR FRYER BIBLE? It's here.
Hi! We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. If you want to check out our latest, it's here.
This is our food and cooking podcast. We're delighted you've chosen to spend some time with us.
In this episode, we're talking about spicy, hot food, now a global taste, although it wasn't for centuries. We've got a one-minute cooking tip. We're debunking some common food myths. And we're talking about what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:02]We love spicy food--and so does most of the world!
[14:35]Our one-minute cooking tip: Skip the cooking wine.
[16:53]We debunk some common food myths.
[26:27]What’s making us happy in food this week: rice cookers and duck eggs!
If you want to watch a video of Bruce making his chili oil, check it out here.
In this episode of our food and cooking podcast, we're doing a double-take--or maybe looking at two sides of a coin. First, we're talking about sake, offering you some ways to discover the venerated brewed drink. Then Bruce interviews Jack Hollihan, an owner of Jukes Cordialities, our new favorite non-alcoholic wine alternative.
Join us, Bruce Weinstein & Mark Scarbrough, as we also give you a one-minute (or so) cooking tip and as we tell you what's making us happy in food this week. Thanks for being with us!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:16]An introduction to sake, a storied, brewed beverage from Japan.
[13:55]Our one-minute cooking tip: how to store potatoes properly.
[15:54]Bruce's interview with Jack Hollihan, one of the creators and owners of Jukes Cordialities, a wine alternative that we think pairs perfectly with food.
[27:13]What’s making us happy in food this week? Duck eggs and chestnuts!
Inflation's up. Maybe it's stabilizing. But for now, it's holding steady. Eggs are expensive. So's milk. And ground beef.
But there are ways to save. Join us, Bruce Weinstein and Mark Scarbrough, authors of thirty-six cookbooks, as we work through your ways to save at the supermarket.
Plus, we've got a one-minute cooking tip about fresh herbs and greens.
And Bruce interviews Food Network star Gesine Bullock-Prado on her new book about her Vermont life. (We live in New England and even we're jealous of her life!)
Plus, two things that are making us happy in food this week!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:54]Our tips on how to save money at the supermarket these days.
[13:04]Our one-minute cooking tip: treat cut greens like flowers!
[15:33]Bruce's interview with Food Network star Gesine Bullock-Prado about her new book MY VERMONT TABLE.
[36:56]What’s making us happy in food this week? Smoky-sweet salmon bites from Butcher Box and Bruce's homemade lemon marmalade!
Want to buy our latest cookbook, THE INSTANT AIR FRYER BIBLE. Click here.
Mushrooms are a super food! (Well, whatever that means.) But they're indeed packed with essential minerals--and pretty sustainable, to boot. Join us, Bruce Weinstein and Mark Scarbrough, as we talk about mushrooms and how you can get more of them into your weekly food routines.
We've also got a great one-minute cooking tip about making substitutions. And Bruce interviews Susan Gravely, the author of Italy On A Plate and the owner of Vietri, an importer of glorious Italian tableware and home goods.
Plus, as always, a brief run-down of what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:00]A lot about mushrooms--and why you should consider getting more of them into your meals.
[13:32]Our one-minute cooking tip: how to make cooking substitutions.
[16:10] Bruce's interview with Susan Gravely, the owner of Vietri, an Italian tableware and home good importer, and now the author of Italy On A Plate.
[33:02]What’s making us happy in food this week? Instant-pot chili and Butcher Box Meats.
This week, we're talking about food traditions--not cultural, necessarily, although they might be a part of our discussion. Instead, those from your childhood. Ours, too, of course. Why are these food traditions so important to us? Why do they leave such an imprint on us? Is it just nostalgia? Or is it more?
Join us, Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks, for our podcast about food and cooking. We've also got a tip on making perfect ramen eggs. Bruce has an interview with TV celebrity chef Kwoklyn Wan on his new book, ONE WOK ONE POT, all about Chinese comfort food. And as always, we'll let you know what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07]Food traditions from childhood. Why do these leave such a mark on us?
[13:31]Our one-minute cooking tip: how to make perfect ramen eggs.
[15:08]An interview with celebrity chef Kwoklyn Wan, the author of the new book One Wok One Pot, all about Chinese comfort food.
[31:36]What’s making us happy in food this week? Salsa macha and perfect brown rice!
We're talking bubbles! Champagne, prosecco, cava, and pet nat. Join us. We're Bruce Weinstein and Mark Scarbrough--and we love bubbles. All the time. Don''t save them for celebrations. There's so much to explore with bubbly wines.
We're also happy to have scored an interview with former race-car engineer and now croissant queen Kate Reid on her new book LUNE, the best guide to the world's best croissants.
As usual, we've got a one-minute cooking tip and we talk about what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE AND MARK:
[01:07]All about bubbles: champagne, prosecco, cava, and pet nat.
[19:11]Our one-minute cooking tip: Get yourself a serrated vegetable peeler.
[21:35]Bruce's interview with Kate Reid from Lune croissant bakery and author of the new book LUNE.
[41:27]What’s making us happy in food this week: braised brisket!
Sign up for our weekly newsletter here: www.bruceandmark.com.
Buy our latest cookbook, THE INSTANT AIR FRYER BIBLE, here.
Bruce Weinstein & Mark Scarbrough share their weekly podcast about food and cooking. After thirty-six books under their own names, plus many ghost-written for celebrities, they've got a lot of know-how!
This episode is about storing opened condiments, includes a one-minute cooking tip, offers an interview with Lauren Chitwood of SPIRITLESS, and tells you what's making them happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & Mark:
[00:57]How long do opened, purchased condiments like pickles or chutneys last?
[11:32]Our one-minute cooking tip: put quick-cooking veggies in a colander, then pour the hot pasta and its cooking water over them.
[13:13]Bruce's interview with Lauren Chitwood, owner of SPIRITLESS, the maker of alcohol-free bourbon and tequila.
[24:13]What’s making us happy in food this week: coconut water and haiga rice.
Hi there! We're Bruce Weinstein & Mark Scarbrough. Our food and cooking podcast this week is all about the controversy surrounding gas stoves in the United States, as well as the things that are making us happy in food (right now: strip steaks and hard-cooked eggs with runny soft centers).
Bruce also interview Nils Johnson, one of the new owners of the Little Red Barn Brewery in Winsted, CT. Here's your chance to get the low-down on how to start a brewery and how to make your entrepreneurial dreams come true. And we've got a one-minute cooking tip on how to make store-bought beef steaks taste like steakhouse dry-aged steaks without all that dry-aging.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:58] Our thoughts on the controversy about gas stoves.
[17:01] Our one-minute cooking tip: a shortcut to make store-bought steaks taste like steakhouse, dry-aged steaks.
[18:28] Bruce's interview with Nils Johnson, one of the owners of Little Red Barn Brewery in Winsted, Connecticut.
[27:30] What's making us happy in food this week? Better hard-cooked eggs and strip steaks!
Dry January? What's up with that?
And on another note, Nicolette Niman, the author of DEFENDING BEEF.
We're Bruce Weinstein and Mark Scarbrough. We've written three dozen cookbooks. This is our podcast about food and cooking, in which we banter about the latest food topics and interview some of the top food leaders of our day.
Join us for this episode of COOKING WITH BRUCE & MARK to find out the latest. Here are the segments of this episode:
[01:09]Our thoughts on dry January--what is it, why is it, and what's the problem?
[13:51]Our one-minute cooking tip: Pull out your waffle iron.
[15:14]Bruce interviews rancher and food advocate Nicolette Hahn Niman about her book DEFENDING BEEF.
[39:18]What's making us happy in food this week? Sumo oranges and Sri Lankan curry!
[00:00:00] Bruce: Hey, I am Bruce Weinstein and this is the Podcast Cooking with Bruce and Mark.
[00:00:05] Mark: And I'm Mark Scarborough. And together with Bruce, uh, we have written, you hear this all the time, probably three dozen cookbooks. I don't know a lot, including the Instant Pot Bible and the Essential Air Fryer Cookbook, uh, book written so that every single recipe is sized out. Either appliance in the Instant Pot Bible, every recipe is sized out for every size of Instant Pot. And in the Essential Air Fryer Cookbook, every recipe is sized out for every size of air fryer on the,
[00:00:39] Bruce: we love air fryers, we love air fryers,
[00:00:42] Mark: uh, we love all these appliance gadgets apparently, but we're not talking about any of that really.
Mm-hmm. . Podcast, although we are talking about a gadget, which is coming up , we're gonna actually talk about this concept of dry January and how it started and what's going on with it. We got our one minute cooking dip. We have a great interview coming up and we're gonna talk about what's making us happy in. Food this week. So let's get started.
[00:01:09] Bruce: Dry January. Well, the concept originated in the UK in 2013 and it's,
[00:01:14] Mark: how couldn't the people who invented gin invent dry January? That doesn't make any sick.
[00:01:19] Bruce: Yeah, these are all the people that invented warm beer.
[00:01:21] Mark: So, you know, that's fighting words with the Danes and the regions
and who invented gin Them are fighting words. Okay.
[00:01:28] Bruce: But the, but they did invent warm beer and so that's disgust. So a nonprofit in the,
[00:01:33] Mark: I'm gonna tell you that that's fighting words with the Germans, but go on ,
[00:01:37] Bruce: a nonprofit in the UK called Alcohol Change UK started the concept of dry January in 2013 with a goal of raising money. And I'm not sure how dry January and raising money happened, but that was a, you probably had to sign into something, but they did it to raise money for alcohol abuse awareness and treatment of. Very good cause.
[00:01:59] Mark: Yeah. And a lot of people choose to take part in Dry in January as way to simply drink less or reset for a month or two after all the holidays. And let me tell you, oh, I know the holidays,
[00:02:07] Bruce: man.
[00:02:07] Mark: Oh man. Let me tell you that I drank like a fish over the holidays with Bruce's family and my family. I mean, Bruce says that one point that. Uh, my brother-in-law and I, Bruce's sister's husband and I, at one point we were just like two drunk old men in a bar sitting at a table saying, oh, I have another glass.
[00:02:23] Bruce: You were was, and then we came home for New Year's Eve and we drank. We were with friends and all of us drank a case of champagne, which was really nice.
[00:02:31] Mark: Not. Quite a case, but Okay. Okay. Seven bottles. Seven bottles for five people. It was, it's a lot. It was really headache time. Mm-hmm. and, uh, you know, a lot of people want to, uh, reset, uh, listen, I'm doing this too. Wanna reset after the holidays. Mm-hmm. I don't know that I'm doing particularly dry January bed. I certainly am very conscious now of cutting way back here. I'm doing a
[00:02:52] Bruce: dryer January. How. I dry January. I'm only objecting a few times.
[00:02:55] Mark: According to the American Art Association, a 2022 national survey, and I assume that this is in the United States, showed that upwards of 35% of American adults of legal drinking age did in fact try out dry January last year. Now that that's huge. That's huge. I wonder how many of that 35%, um, made it to the end of January.
[00:03:17] Bruce: They, they didn't report that. They only wanted to know how many people attempted to do this.
[00:03:20] Mark: And, and also I have to tell you, I'm being now the skeptical PhD student that I once was. When I look at this, Upwards of 35% because 1% is upwards of 35%. So I don't know exactly what upwards of 35% means. Well, that,
[00:03:38] Bruce: God, that reminds me that Simpson's episode where Lisa Simpson is out on some tour of some factory and a woman's like a percentage to all of our profits go to Saving Wildlife. And Lisa's like, what percentage? And the woman's like 0 is a % .
[00:03:50] Mark: Yes, exactly. That's exactly my point here. You know, I don't know what that means, but I do know that dry January, Thing. And I do see it on social media, I see it on TikTok, I see it on Instagram. I see people engaging with the practice, and it's really not
[00:04:06] Bruce: a bad practice. It's not an Annahad O'Connor is a health columnist for the Washington Post, and what is reported there is that people see tangible benefits of not drinking for the month. Everything from saving money to having more energy, to sleeping better, and saving money. Huge thing.
[00:04:23] Mark: It is. Alcohol is expensive.
[00:04:26] Bruce: It is. I think it's a luxury.
[00:04:28] Mark: Um, it might be a luxury. I mean, yes, I know that there is very cheap alcohol and cheap wine available. Okay, good. Alcohol's a luxury then. Well, I, yeah, and, and I'm, and I hope because I do this, you're not talking $90 bottles of bourbon. $35 bottles of bourbon. That's a luxury. It's a luxury. And it's expensive. And yes, it's better than the $8 bourbon because I drink bourbon straight with just a little water in it. So I'm not mixing it in a cocktail. Mixing it. Cocktail to me is a whole different game. It is. You at that point. Now listen, Bruce has this theory, wait before Bruce is gonna say something, but I wanna say Bruce has this Thing. He always says that no amount of fruit juice can cover up the taste of bad alcohol
[00:05:12] Bruce: because bad alcohol is bad alcohol. And despite the fact that ethanol is ethanol the part that gets you drunk, right? But there's only 40% of that in an 80 proof bottle of vodka. So 60% of it is other stuff. Right.
And that other stuff is what makes it taste bad, but in terms of it being a luxury and saving money, whether this burn, yeah, exactly. So the luxury part, think about even if you just drink a bottle of beer a night, let's say you do that and it's, and it's an inexpensive beer. Let's say you paid a dollar 50 for that bottle of beer, okay?
A night that's 365 times a dollar 50. Well, I don't have the calculator right in my hand, but that's upwards of 400 $8,500 right there just for one. Bottle of beer. So now if you drink a bottle of wine a night, or if you have other cocktails, drinking can be expensive. So I do see the benefit of saving some money as well as getting some better sleep.
[00:06:07] Mark: Yes. And the American Art Association also points out that there are short term benefits from Epstein, from alcohol, and they include lower blood pressure. Because here's the thing, and you probably know this already, if you drink that, alcohol actually lowers your blood pressure at the start. Of when you're drinking, but then because it so dehydrates you and because of other factors involved, your blood pressure actually goes up dramatically after you've drunk. So there's an initial lowering of blood pressure and then there's a spike, uh, several hours later. You might know this if you've drunk a little too much and wake up in the middle of the night with your heart racing. It's that problem of the blood pressure is. Up because you're coming kind of on the backside of the alcohol intake, and of course there are improvements with insulin resistance, weight loss, sleep. I mean, listen,
[00:07:02] Bruce: oh, weight loss again, let's go back to that dollar 50 bottle of beer. It's about 200 calories. So even over the 30 days, so. 200 times 30, we're talking about 6,000 calories. Right. That's a lot of calories you saved
[00:07:16] Mark: that month. That's right. And uh, listen, there are a lot of reasons to get back on alcohol intake, but you know what? You can do dry January without, as Bruce has already said, without doing dry January, you can do dry urine. Mm-hmm. ,
[00:07:27] Bruce: that's what I'm doing January. And I do like that some of the big alcohol brands say they're getting behind this and they're supporting this, which is really nice, except I don't believe. Tito's made a huge, big marketing campaign that, oh, we are getting behind dry January in there. I'm scrolling. I'm scrolling through Facebook videos the other day and I see this ad pop up with Martha Stewart and she's got Tito's vodka and she's talking about dry January. What should I do with all this Tito's vodka? So she puts it in a spray bottle and she's cleaning her counters with it. She gimme a braid. She miss her plants with it, but then as she's missing it, she's licking the air and then she a braid at the very end. She looks at the camera and she says, oh, Martha needs a martini.
[00:08:10] Mark: Yeah. In other words, they're making fun of dry January.
[00:08:13] Bruce: Yeah, they were and dry. That really irritated me.
[00:08:15] Mark: It does irritate me. I think that drier January is really a great idea. I don't know that dry January is necessary for everybody listening. If you have an issue with alcohol, of course, dry January is a fabulous way to figure out your problem with alcohol. Here's what I think, and here's what I really think is important for January to make drier January work for you is be very conscious about drinking. And I find, and I know this is very silly and you're going to think I'm insane, but I find it's really. Interesting to say out aloud, not just in your head aloud, I'm having a drink. Every time you have a drink, it reminds you, even if you know, okay, like let's say I pour myself a bourbon and then I want a little more to say out loud, I'm having a drink on that second poor actually helps me reduce the poor. And it actually helps me kind of pull back and think, wait, do I really need another drink? Be conscious, yeah. Of your drinking.
[00:09:17] Bruce: Be conscious. And also use a measuring cup. Use a jigger so you know how much you're drinking. When we freehand it, we tend to always give ourselves a little more than we might want, so there are ways to cut down on this. And the other thing is cold Turkey isn't. Always right for everyone. No. So if you're considering doing this now, even though January's almost over, talk to your doctor if you think it might be a problem going cold Turkey.
[00:09:40] Mark: Right? That's what prohibition doesn't work. No. How long things doesn't work? I mean, saying you can't do something just doesn't work because your psyche will eventually snap back to say, no, I must, because the rebellion instinct will take over and you'll eventually be back in it. So don't do. Make smaller changes, articulate that you're drinking. Say, I'm having a drink. Yeah, I'm having a glass of wine. Think about it. Do it consciously. Don't just go back into the kitchen and pour another glass of wine. Think about it. I, I talk about this all the time with Bruce and it's, uh, it was one last thing. I talk about this all the time with Bruce and it kind of amazed me when I was a kid growing up. Now I realize that I was born before the crust of the earth hardened, and I realize I'm ancient, but when I was a kid growing up on television, People didn't drink. I mean, you know, the, the Cleavers sat down and they drank ugh, milk with dinner.
[00:10:28] Bruce: That's disgusting. No, it was Bewitched that really started it. Bewitched was the show where everybody drank all the time, and it was, they did drink a lot. Groundbreaking that people, they drank in the office. It was like Mad men.
[00:10:38] Mark: Yeah. Well, they, I mean, Lucy, it's not that people never drink. Lucy got drunk. Um, but as a joke, right? And, and, and Laura Petri got drunk. I mean, it's not that people never drank, it's that they didn't. Casually the way they do now. And now when I watch H B O or we stream Amazon Prime sim series, you know, we're always watching some unbelievable beheading crime dismemberment thing from Norway. Everyone drinks and it's unbelievable. E the ex expectation is everybody walks in. Home from whatever they're doing. The detective, whoever it is, walks in and instantly pours, pours a glass of wine. Mm-hmm. , and there's an open bottle of wine on the counter and everybody's just pouring it, pouring and pouring up, pouring it, walking around with this glass of wine. And first of all, I think it's a very lazy actorly tick because it gives the actor something to do with their hands. But secondly, it makes this idea that somehow you have to walk in and have a drink.
[00:11:29] Bruce: It does. It sets that up that this is what we should be doing.
[00:11:32] Mark: I am a guy who loves wine and I love beer, and you know, I love bourbon, so I'm not being anti-alcohol. Nope. I'm just saying that it sets this crazy president that I've walked home, I've walked in my door and wears the wine.
[00:11:49] Bruce: Nobody ever walks in and opens a diet Coke. They don't, no. Nobody ever walks in and puts up a pot of coffee or makes themselves a latte or, or gets a seltzer. No. Or, or, oh yeah. Open some bottled
[00:12:00] Mark: water or goes over to a soda stream and, and, you know, makes a, a, a picture of sparkly water. Nobody. ever does that. They walk in and there's, they, they always are just uncorking, and then they sit around drinking all for, you know, the entire evening. And I'm like, who does this?
[00:12:15] Bruce: Well, it also makes horrible continuity problems because in one scene, the glass is full. The next scene, the glass is half full. The next shot, the glass is empty. And so no one pays attention to how much wine's actually in their
[00:12:26] Mark: glass. It does. It's really a thing. And it, I think it's, it's also part of lazy acting. Oh, there's my judgment on because again, a glass of wine in a hand, actor, something to do with that hand. And it gives the actor some way to express an emotion by how they move the glass and all that kind of stuff, whereas they're not having to completely rely on their body to do it. It's, it's a whole thing. It's kind of taken over TV and once you see it, you can't unsee it anymore. And again, no. Now you will see it all the time. I just wanna say, you're welcome again. I'm a guy who likes a bottle of wine, so it's not that I'm opposed to any of this, it's just that I'm kind of curious about how it became, so what Wine industry reps sold Hollywood on the idea.
[00:13:08] Bruce: Oh, that's really good. Probably. Yeah.
[00:13:10] Mark: Everybody should do this. Okay. Before we get to our next segment of the podcast, we'd love you to Rates podcast. We'd love you to subscribe to it. It would be fantastic if you did that. It would be fabulous. In rating. You dropped a comment on the podcast, that would be great. But in any event, thank you for being on this podcast with us. As we've said a million times, we are unsupported so that we can see exactly what we want about wine representatives in Hollywood or the American Heart Association or the New York Times. We don't have to watch our mouths, which is really nice. Up next, our one minute cooking.
[00:13:51] Bruce: Break out your waffle, iron. I'm sure you have one sitting in the back of a closet. It's sitting in a cabinet. Take it out. Not to make waffles, but you can use it for so many things. Mm. You can use it instead of a panini press. Mm-hmm. to make a sandwich. Mm-hmm. , you could take two pieces of really nice. Bread, butter the outsides. Put a piece of chocolate between the breads and make yourself a hot, crispy chocolate pocket. Mm-hmm. You could do so much. You could take a piece of puff pastry and shove it in the waffle iron, and just make a crispy, crunchy dessert. You can even make eggs. You don't have to take out a pan. You scramble on egg. You heat up your waffle iron, you pour it into the waffle iron, you close it.
[00:14:26] Mark: It's a super easy way to make omelets. I have to tell you, especially if you use tic spray on the waffle iron, it is a super easy way to make omelets. We have an. Chapter on using a waffle iron as a shortcut tool in our book, the Kitchen Shortcut Bible, and it really kind of blew my mind about everything that we could do from making cauliflower, savory, cauliflower waffles to omelets, to paninis. It's a. Great shortcut tool in your kitchen. Up next Bruce's interview with our friend Nicolette Neiman, who we met years ago when we were writing a goat book, and she's the author of Defending Beef, which is now out in a revised edition. Bruce has got a great interview with Nicolette Niman.
[00:15:14] Bruce: Today I'm speaking with Nicolette Han Naiman, attorney Rancher and an advocate for sustainable food production and improved farm animal welfare. She is the author of Righteous Pork Chop and Defending Beef, the Ecological and Nutritional Case for Meat. Hey, Nicolette, welcome.
[00:15:33] Nicolette: Hello. Thank you. It's good to. Your
[00:15:35] Bruce: book Defending Beef pretty much makes us rethink everything we've been taught to believe is wrong with raising and eating beef. I have to start with why is that important to you?
[00:15:46] Nicolette: Oh gosh. Well first of all, I hope it does do that. , . Cause that was definitely my goal. If we think of the grazing animals on the land and on our plates as something that's just expendable, you know, that we could just get rid of it and there won't be any downs to it. Why not? Why not just do that? You know, in the sa, you know, in the side of caution, let's just get rid of , let's get Rid of beef and cattle and then we don't have to worry about the, you know, the problems associated with them anymore. The problem with that approach, and I might have actually thought that was not such a bad idea, you know, when I started all of this 20 years ago. But the more I've learned, the more I've...
We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks. This is our podcast about food and cooking.
We've got a great new year's show for you: a look at some of the predicted food trends for 2023 (along with Mark's cynicism), a one-minute cooking tip, Bruce's interview with cookbook author Visudha Viswanath on her new book THE VEGETARIAN RESET, and what's making us happy in food this week!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[03:15] A list of (and some cynicism about) the predicted food trends for 2023.
[21:15] Our one-minute cooking tip: This year, don't wait to see friends and family but consider virtually sharing a meal virtually sometime.
[22:53]Bruce's interview with cookbook author Visudha Viswanath on her new book THE VEGETARIAN RESET, a great new year's resolution!
[34:59]What’s masking us happy in food this week? Kumquats and Santa Rosa plum jam!
Hey there! We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've published thirty-five cookbooks with eight New York publishers--and we're just getting started.
Welcome to our podcast about some of our favorite things: food and cooking. This week, we're talking about 2022's top Google food or recipe searches, we've got a one-minute cooking tip about your holiday roast beef, Bruce interviews cookbook author Maggie Zhu about her new book CHINESE HOMESTYLE, and we're letting you in on one of our favorite things: splitting a big steak between the two of us.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[01:07]Let's run through 2022's top Google food or recipe searches. What has hot? What did people want to know about? What prompted those searches in the first place?
[15:14]Our one-minute cooking tip: The best way to roast a prime rib is very slow for a long while, then a rest, then very hot for a few minutes.
[15:40]Bruce's interview with cookbook author Maggie Zhu on her break-out new book CHINESE HOMESTYLE.
[34:34]What's making us happy this week? Sharing a honking-big steak!
Welcome to our food and cooking podcast. We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five cookbooks, including our latest, THE INSTANT AIR FRYER BIBLE which you can find here.
We're so glad you've joined us. We've got a packed show about breakfast around the world, a one-minute cooking tip, Bruce's interview with cookbook legend Rose Levy Beranbaum, and something that's making us both very happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:52]Breakfast: a mad dash for some, a quiet ritual for others. Here's what we like and some interesting takes on breakfast around the world.
[14:08]Our one-minute cooking tip: Most pepper mills let you adjust the coarseness of the grind.
[15:40]Bruce's interview with the legendary Rose Levy Beranbaum about her newest books THE COOKIE BIBLE.
[34:18]What's making us happy in food this week? Pet nat! Not sure what that is? Listen in!
Welcome to our podcast! We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five cookbooks, plus 2 knitting books from Bruce and a memoir from Mark about his life in the great works of Western literature.
We're glad you've joined us for this packed show about French baguettes, cooking tips, and an interview with cookbook author Linda Ly on her new book The National Parks Cookbook. We're also excited about Iranian food and quince paste.
Lots to cover! Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:13]All about French baguettes--and the new rules in France for their production.
[12:29]Our one-minute cooking tip: Wear shoes in the kitchen!
[13:49]Bruce's interview with cookbook author Linda Ly about her brand-new book THE NATIONAL PARKS COOKBOOK.
[27:25]What’s making us happy in food this week? Iranian dinner parties and homemade quince paste!
Welcome! We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks. We've got a packed podcast this week.
We're talking about food and cooking stress at the holidays. We've got a great one-minute cooking tip to keep you safe for your big meals at the end of the year. Bruce interviews cookbook author Catherine Zhang about her new book, MOCHI CAKES AND BAKES. And we want to tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:41]Our tips on how to avoid food and cooking stress this holiday season.
[12:45]Our one-minute cooking tip: Leave a towel on a hot pot as a warning to others.
[13:55]Bruce's interview with cookbook author Catherine Zhang about her neww book, MOCHI CAKES AND BAKES.
[23:14]What's making us happy in food this week? Fresh cranberries & spritz cookies!
Hey there! We're Bruce Weinstein and Mark Scarbrough. We've got a packed podcast for you this week: our second holiday food gift guide (including the website addresses for these gifts just below), our one-minute cooking tip, an interview with Lei Shishak
[01:19] Our second 2022 holiday food gift guide. Here's where you can get the goodies we talk about:
achadinha.com
tropicalfruitbox.com
haydenflourmills.com
grocerylanka.com
and worldwidechocolate.com.
[13:03] Our One-Minute Cooking Tip: Add a drop of vinegar or lemon juice to brighten the flavors of soups or stews without dairy.
[14:30] Bruce's Interview with Lei Shishak, author of Easy Plant-Based Cooking For Cooking For Two
[27:15] What’s making us happy in food this week? Kewpie mayonnaise & our trip to Toronto!
Join Bruce Weinstein and Mark Scarbrough for our first 2022 holiday food gift guide, a one-minute cooking tip, an interview with the fabulous David Joachim, and the answer to the perennial question, "What's making us happy in food this week?"
We've written thirty-five cookbooks with more on the way. We love to share with our our passion about cooking and food. Thanks for coming along with us.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:58] Our first 2022 holiday food gift guide. Six websites you have to know about for great food gifts:
masienda.com
chefiq.com
eatfishwife.com
jacobsensalt.com
umamicart.com
and empirewine.com.
[14:29] Our One-Minute Cooking Tip: Save that bacon fat!
[17:06] Mark's interview With James Beard winner and all-around great guy David Joachim, the author Of The Substitution Bible, now in its fully revised third edition!
[38:19] What’s making us happy in food this week: Cava & Sichuan meat pies!
Segment 1: 01:13 Charging your friends for dinner parties
Segment 2: 14:11 One minute cooking tip - double your grains next time you cook them and keep them on hand for adding to salads and spreads
Segment 3: 16:11 Two new Chinese cookbooks that we love
Segment 4: 24:46 What’s making us happy in food this week. Dark pretzels and Sri Lankan beef curry
Hey there! We're Bruce Weinstein and Mark Scarbrough, the duo who have produced thirty-five (and counting) cookbooks, not counting those ghost-written for celebs.
We've got a packed podcast about food this week. We want to talk about the current controversy of throwing food on works of art--but mostly, about small things you can do to help the crisis already happening in food production globally.
We also have a one-minute cooking tip for better cookies. We can't wait to introduce you to our new book that's out right now. And we're talking the best Halloween candy (on sale now!) and savory winter squash. Thanks for joining in!
Here are the segments to this week's podcast episode:
[00:57] Climate change and food thrown at art: our thoughts and small things you can do to help with the growing global food crisis.
[19:38] Our one-minute cooking tip: In most cases, chill cookie dough before baking it for better cookies.
[21:26] Our new air-fryer book is going on sale! Here's what to look for in THE INSTANT AIR FRYER BIBLE. And you can get your copy here.
[32:16] What’s making us happy in food this week? Dark KitKats and winter squash!
Welcome! We're Bruce Weinstein and Mark Scarbrough. We've written almost three dozen cookbooks with one out next week: THE INSTANT AIR FRYER BIBLE. Want a copy? Click here. We're glad you've found our podcast about food and cooking. On this week's episode, we're going to talk about the reasons we share recipes (and the ethics of sharing copywritten recipes), we'll offer a one-minute cooking tip to make a lot of savory dishes better, Bruce will interview blue-ribbon queen and viral sensation Linda Skeens, and we'll talk about what's making us happy in food this week. Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:16] Why we share recipes--and the ethics of sharing copywritten recipes. [13:49] Our one-minute cooking tip: Don’t be afraid of anchovies! [15:36] Bruce's interview with blue-ribbon queen and viral sensation Linda Skeens, winner of more state-fair blue ribbons than anyone we've ever met. [24: 53] What’s making us happy in food this week? Meatballs in puttanesca sauce and grape jelly!
Welcome! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks--with more coming! This is our podcast about food and cooking. We want to share tips with you, offer some great interviews with chefs and authors, and let you know what's making us happy in food this week. In this episode, we offer some tips on better airline food (when you actually get served food--like on long-haul flights), we give you our one-minute cooking tip about making better meatloaf, Bruce has an interview with Jorge Gavaria, author of MASA and the maker of some of the best masa we've ever tasted, and we round it out with chestnuts and air-fried parsnips. Come join us! We're so glad you're here. Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:04] Our thoughts about getting better food on an airplane. We realize there's very little food service, except on long-haul flights. But there are ways to get better food when you fly, even if you buy it before you board. [12:35] Our one-minute cooking tip: a stand mixer makes the best meatballs or meatloaf! [14:04] Bruce's interview with Jorge Gavaria, the owner of Masienda and the author of MASA, all about the staff of life for so many in this world and one of the more delicious things around. [37:10] What’s making us happy in food this week? Fresh chestnuts and air fried parsnips!
Welcome! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks--with more coming! This is our podcast about food and cooking. We want to share tips with you, offer some great interviews with chefs and authors, and let you know what's making us happy in food this week. In this episode, we offer some tips on better airline food (when you actually get served food--like on long-haul flights), we give you our one-minute cooking tip about making better meatloaf, Bruce has an interview with Jorge Gavaria, author of MASA and the maker of some of the best masa we've ever tasted, and we round it out with chestnuts and air-fried parsnips. Come join us! We're so glad you're here. Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:04] Our thoughts about getting better food on an airplane. We realize there's very little food service, except on long-haul flights. But there are ways to get better food when you fly, even if you buy it before you board. [12:35] Our one-minute cooking tip: a stand mixer makes the best meatballs or meatloaf! [14:04] Bruce's interview with Jorge Gavaria, the owner of Masienda and the author of MASA, all about the staff of life for so many in this world and one of the more delicious things around. [37:10] What’s making us happy in food this week? Fresh chestnuts and air fried parsnips!
Welcome to our podcast! We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks, as well as two knitting books from Bruce and a memoir from Mark. Our latest is THE INSTANT AIR FRYER BIBLE, out in just a couple of weeks. You can order it https://amzn.to/3T68hlL (here). We've got a packed show! We'd like to take you behind the scenes for the photo shoot of the cookbook we're writing right now, one that won't be out until 2023. We've also got our one-minute cooking tip and a crazy-good interview with Anna Wikner, owner of Stockholm's absolutely fabulous Bränneri distillery, the maker of Mark's favorite gin. Plus, we're all about fall apples and homemade Worcestershire sauce. We're so glad you've joined us. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [01:18] Behind the scenes at the photo shoot for the cookbook we're currently writing, out in 2023. [18:39] Our one-minute cooking tip: Sharpen your knives! [20:30] Bruce's interview with Anna Wikner of Stockholm's Bränneri Distillery (and the maker of Mark's current favorite gin) [30:36] What’s making us happy in food this week? Homemade worcestershire and local apples!
Welcome to our podcast! We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks, as well as two knitting books from Bruce and a memoir from Mark. Our latest is THE INSTANT AIR FRYER BIBLE, out in just a couple of weeks. You can order it https://amzn.to/3T68hlL (here). We've got a packed show! We'd like to take you behind the scenes for the photo shoot of the cookbook we're writing right now, one that won't be out until 2023. We've also got our one-minute cooking tip and a crazy-good interview with Anna Wikner, owner of Stockholm's absolutely fabulous Bränneri distillery, the maker of Mark's favorite gin. Plus, we're all about fall apples and homemade Worcestershire sauce. We're so glad you've joined us. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [01:18] Behind the scenes at the photo shoot for the cookbook we're currently writing, out in 2023. [18:39] Our one-minute cooking tip: Sharpen your knives! [20:30] Bruce's interview with Anna Wikner of Stockholm's Bränneri Distillery (and the maker of Mark's current favorite gin) [30:36] What’s making us happy in food this week? Homemade worcestershire and local apples!
Welcome! We're Bruce Weinstein and Mark Scarbrough. Together, we've written thirty-five cookbooks with our latest on the way in a few weeks: THE INSTANT AIR FRYER BIBLE. You can find out more about it https://amzn.to/3T68hlL (here). We've got a packed show this week, including our thoughts on two modern "inventions": induction burners and butter boards, the latest TikTok trend. We're glad you're along for the show. Thank you for being here. These are the segments for this week's episode of COOKING WITH BRUCE AND MARK: .[00:50] All about induction cooking [18:00] Our one-minute cooking tip: taming the heat in chiles. [18:56] Our thoughts about the latest TikTok trend: butter boards. [24:37] What's making us happy in food this week? Champagne and jalapeño poppers!
Welcome, we're Bruce Weinstein and Mark Scarbrough. We've written almost three dozen cookbooks (plus knitting books from Bruce and BOOKMARKED, a memoir from Mark). We love to talk about food and cooking. It's our passion! We hope it's yours, too. On this episode of our podcast, we've got a look at fancy dinners at the White House over the years, a slow-cooker tip, and an interview with the fabulous JM Hirsch, author of the brand-new cocktail book POUR ME ANOTHER. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [01:27] Amazing menus over the years at the United States' White House [13:33] Our one-minute cooking tip: Line the lid of a slow cooker with paper towels to absorb drips on "baked" goods. [14:54] Mark's interview with JM Hirsch, author of the brand-new cocktail book Pour Me Another [39:04] What’s making us happy in food this week? Toasted coconut marshmallows and sparkling Malbec rose!
Segment 1: 01:00 Eating in your car Segment 2: 13:34 One minute cooking tip. Adding butter to jarred pasta sauce Segment 3: 14:31 Interview with Emiko Davies author of Cinnamon and Salt Segment 4: 34:52 What’s making us happy in food this week. Quail legs and wild grouse
Segment 1: 01:00 Eating in your car Segment 2: 13:34 One minute cooking tip. Adding butter to jarred pasta sauce Segment 3: 14:31 Interview with Emiko Davies author of Cinnamon and Salt Segment 4: 34:52 What’s making us happy in food this week. Quail legs and wild grouse
Segment 1: 01:02 Pumpkin spice Segment 2: 09:21 One minute cooking tip Segment 3: 10:19 Food in the news Segment 4: 26:05 What’s making us happy in food this week granola and sour dough chocolate bread
Hi there! We're Bruce Weinstein and Mark Scarbrough. We're about to publish our thirty-fifth cookbook this November, THE INSTANT AIR FRYER BIBLE. We're so excited to have you along to share our love of food and cooking. We want to tell you about our new book. We've got a one-minute cooking tip for your air fryer, and we're interviewing Australian-Sri Lankan chef O Tama CareyPlus, we can't wait to tell you what's making us happy in food this week! Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:00] All about our brand-new cookbook, THE INSTANT AIR FRYER BIBLE! [14:24] Our one-minute cooking tip: how to make the best super thick and crunchy baked potato chips in an air fryer. [15:59] Bruce's interview with O Tama Carey, Australian chef with Sri Lankan roots, and the author of LANKA FOOD. [33:12] What’s making us happy in food this week: candied pine nuts and Sichuan meat pies.
Hi, we're Bruce Weinstein and Mark Scarbrough. We've published thirty-four cookbooks, are about to write our thirty-fifth, and are currently writing our thirty-sixth. This podcast is about our favorite thing: food and cooking. (Well, Mark's pretty obsessed with Dante, which you can discover here.) We love to talk about food--and especially tomatoes because they're in season right now. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] All about fresh tomatoes, which are in season right now! [11:48] Our one-minute cooking tip: Taste very brands of canned broth. [13:06] Taste-testing weird candy corn, Neapolitan Oreos, and dream-flavored (?!?!) cola. [23:12] What’s making us happy in food this week: bourbon and veal chops!
Hi, we're Bruce Weinstein and Mark Scarbrough. We've published thirty-four cookbooks, are about to write our thirty-fifth, and are currently writing our thirty-sixth. This podcast is about our favorite thing: food and cooking. (Well, Mark's pretty obsessed with Dante, which you can discover here.) We love to talk about food--and especially tomatoes because they're in season right now. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] All about fresh tomatoes, which are in season right now! [11:48] Our one-minute cooking tip: Taste very brands of canned broth. [13:06] Taste-testing weird candy corn, Neapolitan Oreos, and dream-flavored (?!?!) cola. [23:12] What’s making us happy in food this week: bourbon and veal chops!
Welcome! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks under our own names (plus two knitting books from Bruce and a memoir from Mark)--and that's not counting the books we've ghost-written for celebrities. This is our food and cooking podcast. In each episode, we explore something we're thinking about in food, offer a cooking tip, interview a chef or an author, and tell you what's making us happy in food this week. We're so pleased you're along on the journey with us. Thank you. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:58] In celebration of Julia Child, who would have had her 110th birthday a couple of weeks ago. Here are some things about this U. S. culinary icon you might not have known. [08:25] Our one-minute cooking tip: how to ripen bananas fast. [09:16] Bruce's interview with Anna Voloshyna, the author of the new Ukranian cookbook BUDMO. [27:25] What’s making us happy in food this week: fresh summer corn in salads.
Welcome to our podcast, COOKING WITH BRUCE AND MARK! We're so glad you've joined us. This week's episode is about one of our favorite foods: ice cream. We've also got a tip on how to keep fresh herbs and leafy greens fresh. Bruce interviews our friend and cookbook author Yasmin Fahr about her brand-new book BOARDS AND SPREADS (out tomorrow, 23 August!). And our favorite part: we get to share with you what's making us happy in food this week. We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks. We hope you have as much fun as we do! Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:16] Why we love ice cream so very much! [12:26] Our one-minute cooking tip: how to keep fresh herbs and leafy greens fresh for several days. [13:45] Bruce's interview with cookbook author Yasmin Fahr about her brand-new book BOARDS AND SPREADS. [23:42] What’s making us happy in food this week? Gyoza and butter burgers!
Hi, we're Bruce Weinstein and Mark Scarbrough. Welcome to our podcast about food and cooking. After writing thirty-some-odd cookbooks under our own names, not counting the ones for celebrities, we're eager to share with you our know-how and passion for great food. Thanks for coming along with us! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:40] Our thoughts on the new high-tech cooking gadgets that are showing up on the market. [20:12] Our one-minute cooking tip: how to make a substitution for the ever-popular but hard-to-find meyer lemon. [21:18] Bruce's interview with our friend, culinary legend, and the queen of all things lavender Nancy Baggett [40:44] What’s making s happy in food this week: waffle cones and fried chicken!
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks (plus more for celebrities)--and this is our food and cooking podcast. We're so glad you joined us. In this episode, we're talking about our personal culinary journeys: How did we get to be cookbook authors? We've got a great one-minute cooking tip about softening butter the, um, whacking way--as well as an interview with Aleksandra Crapanzano, author of GATEAUX: THE SURPRISING SIMPLICITY OF FRENCH CAKES. And of course, our traditional last segment: What's making us happy in food this week? Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [01:14] Our personal culinary journeys: the stories of how we got to be the authors of almost three dozen cookbooks. It's not the usual way. Then again, does anyone get anywhere the usual way? [15:25] Our one-minute cooking tip: all about softening butter with a rolling pin [16:35] Bruce's interview with Alexandra Crapanzano, author of GATEAUX: THE SURPRISING SIMPLICITY OF FRENCH CAKES. [33:20] What’s making us happy in food this week: skimming melty ice cream straight from the store and fresh summer melons!
Hey there! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (plus lots more for celebs--shhh!). Welcome to our podcast about food and cooking. We've got a packed show about food trends and cooking tips, as well as Bruce's interview with brother-sister duo Aubry and Kale Walch, the fabulous owners of The Herbivorous Butcher and now authors of their first cookbook. We're so happy you've joined us. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:37] Our take on the latest food trends, as seen at this year's FANCY FOOD SHOW in New York City. [12:34] Our one-minute cooking tip: a better way to peel tomatoes and peaches [13:58] Bruce's interview with Aubry and Kale Walch, the duo behind The Herbivorous Butcher (both the shop and their brand-new cookbook). [27:52] What’s making us happen food this week: plums and melty ice cream! (Are you a skimmer, too?)
Hey there! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (plus lots more for celebs--shhh!). Welcome to our podcast about food and cooking. We've got a packed show about food trends and cooking tips, as well as Bruce's interview with brother-sister duo Aubry and Kale Walch, the fabulous owners of The Herbivorous Butcher and now authors of their first cookbook. We're so happy you've joined us. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:37] Our take on the latest food trends, as seen at this year's FANCY FOOD SHOW in New York City. [12:34] Our one-minute cooking tip: a better way to peel tomatoes and peaches [13:58] Bruce's interview with Aubry and Kale Walch, the duo behind The Herbivorous Butcher (both the shop and their brand-new cookbook). [27:52] What’s making us happen food this week: plums and melty ice cream! (Are you a skimmer, too?)
Join us, Bruce Weinstein and Mark Scarbrough, as we tell you some of what we've learned in over twenty years in the cookbook business. Why are print cookbooks still more popular than e-cookbooks? How are cookbooks created once the manuscript is turned in? We've got lots of answers after so many books. We've also got our one-minute cooking tip and our best air-frying tricks, after writing two air-frying books and now working on a third. We're so happy you're here. These are the segments for this episode of COOKING WITH BRUCE AND MARK: [1:06] Some of our thoughts after over twenty years in the cookbook business. [11:41] Our one-minute cooking tip: get your spices away from your stove! [12:51] After so many cookbooks and craftsy classes, we've got a ton of air-fryer tricks and tips so that you can get the most out of your machine. [19:08] What’s making us happy in food this week? Summer-fresh strawberries and packaged cold brew!
Hi! We're Bruce Weinstein and Mark Scarbrough, the authors of almost forty books, including thirty-five cookbooks. This is our food and cooking podcast. We've got our take on some of the latest food news, a one-minute cooking tip you don't want to miss, and an interview with two guys who started up a food business in this challenging economy. Oh, and a little about char siu and hot brown, about as different as possible, but two things that are really making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:48] Our take on some of the latest food news: Bordeaux wine hijinks, vegan meat labeling problems, a global shortage of frog legs, and more! [14:32] Our one-minute cooking tip: Use a Bundt pan as a vertical roaster for chicken. [16:11] Bruce's interview with Alan Thayer and Richard Marchesseault, the founders of of Spice320. An in-depth discussion about following your dream to open a food business in this challenging environment. [27:26] What’s making us happy in food this week: hot brown and char siu!
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of forty books, including almost three dozen cookbooks, Bruce's knitting books, and Mark's memoir, BOOKMARKED. This is our food and cooking podcast, full of tips, information, and interviews with big-time authors and food personalities. We hope you'll stick around to talk about the latest rage of hard seltzer, hear from Lauren Thomas, and learn our favorite cooking tips and choices. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] A lot about one of the latest crazes: hard seltzer--including a taste test on air! [12:56] Our one-minute cooking tip: how to choose a watermelon. [15:10] Bruce's interview with Laruen Thomas, author of The Modern Hippie Table [28:13] What’s making us happy in food this week. kimchi and potato salad with lots of bacon!
Hey there. We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks under our own names and not counting all the ones ghosted for celebs. Our food and cooking podcast today is a mixed bag: finding a decent restaurant, a one-minute cooking tip (really, more about restaurants), an interview with Molly Gilbert (author of SHEET PAN SWEETS), and a rundown of what's making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:30] When we travel, how do we find a good restaurant? [15:22] Our one-minute cooking tip (or really, our one-minute restaurant tip): lead with any issues you have when ordering at a restaurant. [16:48] Bruce's interview with Molly Gilbert, author of SHEET PAN SWEETS [25:04] What's making us happy in food this week: homemade rice noodles and smoked ham!
Hey there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks, including lots of tomes of the Instant Pot and the air fryer. This is our podcast about food and cooking. We have a lot of fun. We hope you do, too. This episode is a bit of a mash-up of topics: food shortages, cooking tips, and an interview with the fabulous Lukas Volger (who Mark has followed on Instagram forever because of his gorgeous photography). Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:10] A little about some current weird food shortages that are happening around North America. [08:15] Our one-minute cooking tip: use an apple corer to cut a potatoes into steak fries. [09:56] Bruce's Interview with Lukas Volger, author of Snacks For Dinner. [23:57] What’s making us happy in food this week. sheet cakes and summer-sweet watermelon!
Hey there! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (not counting the ones for celebs) and the hosts of this fun podcast about food and cooking. This episode is mostly about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We hope you have a great time. Find us on social media and tell us your thoughts. Here are the segments of this episode of COOKING WITH BRUCE & Mark: [00:58] A little about eating flowers from your garden--or the edible flowers you might find at some "up" supermarkets. [11:07] Our one-minute cooking tip: Cut down the amount of sugar when you cook with rhubarb! [12:34] Bruce's interview with Cassie Winslow, author of Floral Provisions [24:11] What’s making us happy in food this week: pickled jalapeños on air-fried cauliflower and grilled skirt steaks.
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks. Welcome to our podcast about food and cooking. We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love). Find us on social media accounts under our own names and tell us about the weirdest potato chips you've seen (or eaten!). Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] A lot about pasta: favorite shapes, questions about those shapes, and our best new find, gluten-free yellow lentil pasta (yum!). [13:45] Our one-minute cooking tip: don't put oil in the water when you boil it for any pasta, dried or fresh. [15:14] Bruce's interview with Vicky Bennison, producer of the super popular YouTube channel Pasta Grannies and author of the up-coming book, PASTA GRANNIES: COMFORT COOKING. [28:37] What's making us happy in food this week: mala (hot and numbing) hot pot potato chips and iced tea!
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're glad you've joined our show. This episode of Cooking With Bruce And Mark is all about chilis and includes an interview with the fabulous Tara "Teaspoon" Bench. Here are the segments of this podcast: [01:12] All about chilis--the fruit, not the restaurant! [12:36] Our one-minute cooking tip: wear surgical gloves when dealing with chilies [13:35] Bruce's interview with Tara Bench, author of DELICIOUS GATHERINGS [22:36] What’s making us happy in food this week: horseradish cheddar and er jing tao chilis.
Hi, we're Bruce Weinstein and Mark Scarbrough. We've written three dozen cookbooks (with more on the way) and we're excited to talk about food and cooking on our podcast in which we get a little silly, a little serious, and find like-minded people who are as into food as we are. This show is about a culinary ingredient that most of us never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails. And Bruce interviews Emmanuel Laroche, the author of the upcoming book CONVERSATIONS BEHIND THE KITCHEN DOOR. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:59] You’re putting ice in that? A frank discussion about a culinary ingredient nobody talks about! [14:17] Our one-minute cooking tip: how to make better ice. [16:00] Bruce’s interview with Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR. [39:20] What’s making us happy in food this week: spiced pickled peaches and champagne!
Hi, we're Bruce Weinstein and Mark Scarbrough. And we're on vacation this week. So we're rerunning a listener favorite (at least, if we can trust the download numbers). We're offering up our answers to some of the most common cooking mistakes we all make. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:50] Softening cream cheese when baking with it [4:02] Softening butter for baking [6:15] Testing meat to see if it's properly cooked [8:33] Cooking with the right heat [9:54] Measuring flour [12:31] Adding salt
Hi, we're Bruce Weinstein and Mark Scarbrough. We've written thirty-five cookbooks (not to mention two knitting books from Bruce and a memoir from Mark), as well as lots of celebrity cookbooks (no tells--confidentiality agreements!) and a ton of magazine and internet recipes. We've even got classes up on craftsy.com where you can learn how to get the most out of your Instant Pot, your air fryer, and your turbo blender. Today's podcast episode is all about cooking with mayonnaise. Yep, you heard us. Check out how this condiment is more than just a sandwich spread. We've got a one-minute cooking tip for better toast. And Bruce is up with his interview with author Cathy Barrow about her latest book, BAGELS, SCHMEARS, & A NICE PIECE OF FISH. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:49] Cooking with mayonnaise: it's not just a condiment! [10:35] Our one-minute cooking tip: better toast in the morning. [12:43] Bruce's interview with cookbook author Cathy Barrow: all about homemade bagels. [25:10] What’s making us happy in food this week: Worcestershire sauce and yucca fries!
Hi, we're Bruce Weinstein and Mark Scarbrough. Join us for our food and cooking podcast! This episode is mostly about apples. No, not eating them. Fermenting them in hard cider and distilling them into vodka. We love apples in the fall. But we drink them in the summer. Join us to find out more. Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [00:47] Our experiences with the growing number of cideries in the United States--all about fermenting and bottling apple juice. [14:26] Our one-minute cooking tip: Add a tiny bit of baking soda to the pan to make onions caramelize faster. [15:54] Bruce's interview with Ken Wurtz of Sauvage distillers, makers of UPSTATE VODKA, from New York apples. [30:31] What’s making us happy in food this week? Marked-down Passover candy and dinner parties!
Hi, we're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five cookbooks, with more on the way! We've got a podcast loaded with lots about food, cooking, and the joys of the table. Join us for this podcast in which we talk about some recent scandals in the food world, offer our weekly one-minute cooking tip, talking about our favorite frosting (buttercream!) and let you in on what's making us happy in food this week. Here are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [00:52] Here are some recent food "scandals" that caused quite a bit of churn in the food world (and beyond!). [12:02] Our one-minute cooking tip: Reduce wine to concentrate its flavors BEFORE you add it to a stew, soup, or braise. [13:33] Our favorite frosting: buttercream! We'll let you in on the three types of buttercream (yep, three) and give you the skinny (hardly!) on what makes a cake, well, a cake. [21:32] What’s making us happy in food this week? Kosher Chinese food, dates, and flavorful spiced chili oil!
Hi, we're Bruce Weinstein and Mark Scarbrough. We've written thirty-five cookbooks with more on the way. We're excited to gab about food and cooking with you in every episode of our podcast, COOKING WITH BRUCE AND MARK. In this episode, we're going to talk about what it's like to live in a rural area and still eat well, despite the food deserts everywhere in the United States. As always, we'll give you a one-minute cooking tip. Bruce has got a great interview about everyday celebrations. And we'll tell you what's making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:58] Here's what we've learned about eating well while we live in such a rural area. [14:50] Our one-minute cooking tip: Have more than one kitchen timer. [16:24] Bruce interviews Maria Provenzano, author of EVERYDAY CELEBTRATIONS FROM SCRATCH. [30:11] What’s making us happy in food this week? Stockholm gin and Ham Sui Gok, the best Cantonese dumplings ever!
Hi! We're Bruce Weinstein and Mark Scarbrough, the authors of over three dozen cookbooks (and counting). Our podcast is about food and cooking, usually for yourself and those you love, but in the case of this episode, for our furry friends. We'll share some tips and tricks of feeding your pets and interview certified pet nutritionist Debbie Brookham. And you know there'll be a one-minute cooking tip. And what's making us happy in food this week! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:37] Feeding your pets and our problems with our picky collies, Dreydl, Spritz, and Nosh. [12:00] Our one-minute cooking tip: Add baking soda to canned tomato sauce and even canned tomatoes to reduce their acidity. [13:38] Bruce's interview with certified pet nutritionist Debbie Brookham. [22:41] What’s making us happy in food this week? Potato chips and our brand-new book, The Instant Air Fryer Bible!
Hi. We're Bruce Weinstein and Mark Scarbrough, authors of three dozen cookbooks (with more on the way). This is our food and cooking podcast. This show is all about vodka. Time was, we both felt we weren't old enough to drink vodka. But welcome to sixty! Vodka it is! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:41] All about vodka! [16:08] Our one-minute cooking tip: get your GLASSES cold for a cocktail. [17:48] Bruce's interview with Ryan Christiansen, co-owner and master distiller at Barr Hill. [34:42] What’s making us happy in food this week? Babka and raw (yes, raw!) venison tenderloin.
Hi! We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-six cookbooks (with more on the way). Welcome to our podcast about food and cooking. Today's episode is all about being a picky eater. We were both picky once upon a time. One of us was REALLY picky. His identity was that he didn't eat anything that lived in water. But we changed. You can, too. And maybe your kids as well. So let's get rolling. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:39] How we learned to eat the foods we didn’t like. [10:51] Our one-minute cooking tip: a bench scraper. [12:03] Tips for dealing with your kids when they're picky eaters. [22:15] What’s making us happy in food this week? Spiced peaches and sourwood honey!
Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks and featured instructors on craftsy courses. This is our podcast about food and cooking. We have a lot of fun together and love to gab about everything we eat. Join us in this episode about buying a grill, picanha roasts (say what?), our weekly cooking tip, and a wild trivia quiz with weird food finds. Here are the segment of this episode of COOKING WITH BRUCE AND MARK: [00:37] Our guide to buying a grill--part two. In the last episode, we went for the basics. Now we're talking accessories for both gas and charcoal grills. [12:59] Our one-minute cooking tip: always keep a roll of butchers' twine in your kitchen. [14:02] Do you know more than a chef? Mark gives a weird trivia challenge to Bruce about strange foods that have lately shown up in our supermarkets and high-end grocery stores. [28:52] What’s making us happy in food this week? Picanha roasts!
Hi, we're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (with more on the way!) and the hosts of this food and cooking podcast. In this episode, we're going to start to get you ready for grilling season. In the market for a new grill? Maybe you don't even know you should be. We'll give you tips to buying the best, as well as cooking tips and an interview with a beef expert who can help up your grilling game. Here are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [00:56] Our guide to buying a new grill (part one): features to look for, features to forget. [12:10] Our one-minute cooking tip: how to safely grease your grill grates. [13:32] Bruce's Interview with beef maven Jessica Formicola, founder of the website Savory Experiments and author of the new cookbook BEEF IT UP! [31:00] What’s making us happy in food this week? Satsuma oranges and a terrific salad from our cookbook VEGETARIAN DINNER PARTIES.
Hi! We're Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbook. We've got a magazine-format podcast that's all about our favorite things: food and cooking. In this episode, we're talking about food in movies and even interviewing a food stylist on a movie set in Hungary. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:55] All about food in movies. Why does it look so much better than the food on TV cooking shows? What's the appeal of food in movies? [16:10] Our one-minute cooking tip: how to spice up inferior olive oil. [17:32] Bruce's interview with real-life movie food stylist Zoe Hegedus [28:52] What’s making us happy in food this week? Salty tortilla chips and creme moussaline!
Passover is soon here! In this episode of our magazine-format food and cooking podcast, we talk about Jewish food, kosher food, and even interview fabulous cookbook author Kim Kushner, whose books include I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS. We're Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks on our own, not counting the ones we've ghost-written for celebrities. We love to talk about food and cooking. And we love to have you with us as companions on the journey. Here are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [01:15] What is "Jewish food"? And how is that different from kosher food? [18:12] Our one-minute cooking tip: always set your timer for less time than a recipe requires. [19:35] Bruce's interview with Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS. [30:38] What’s making us happy in food this week? Duck sauce and homemade jam!
Hey there. Join us, Bruce Weinstein and Mark Scarbrough, for our magazine-format podcast about food and cooking. We've got lots up in this episode including a discussion of food sustainability and Bruce's interview with the terrific Leni Sorensen. You won't want to miss this! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:46] Our thoughts about the hard question of food sustainability. [10:54] Our one-minute cooking tip: never use wet potholders! [12:33] Bruce's interview with the fabulous Leni Sorensen [27:37] What’s making us happy in food this week? Laksa curry and salty brown rice crackers!
Hi! We're Bruce Weinstein and Mark Scarbrough, the authors of over thirty-five cookbooks under our own names, plus more for celebs, plus two knitting books for Bruce and a bookish memoir for Mark. This is our food and cooking magazine-format podcast, COOKING WITH BRUCE AND MARK. We're glad you've found us! Here are the segments of this episode: [00:59] Foods of the rich and powerful. Hey, Elon Musk has to eat something. Here are some of the favorites of the robber barons of our day. [14:02] Our one-minute cooking tip: how to store maple syrup so it lasts a long time. [15:42] More of a recent favorite segment that generated a lot of talk! What were they thinking with these foods? We do love a good gross-out segment. [23:08] What’s making us happy in food this week? Pappadums and automatic rice cookers!
Hi, welcome to our magazine-format food podcast, COOKING WITH BRUCE AND MARK. We're Bruce Weinstein and Mark Scarbrough, authors of thirty-five (and counting!) cookbooks. Our podcasts are about food news, cooking tips, and (like today's) often about fantastic interviews with chefs and authors in the food world. Welcome. We're glad you're here. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:43] Pantry staples that can last almost (!) forever. [18:23] Our one-minute cooking tip: how to get bits of egg shell out of the bowl. [20:02] Bruce's interview with Sophie Minchilli, the author of The Sweetness Of Doing Nothing [32:06] What’s making us happy in food this week? Sumo mandarins and frozen cranberries!
Hi there. Welcome to our magazine-format podcast with lots of food tips, food news, and interviews with cookbook authors of all strips. Join us, Bruce Weinstein and Mark Scarbrough, as we talk about bagels (we promise not to fight!), offer a one-minute cooking tip, and interview Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:28] Oh, bagels. Always a subject of great debate among the mavens. Let's get in the thick of the battle about what a bagel is. [09:15] Our one-minute cooking tip: how to liquefy crystalized honey. [10:31] Bruce's interview with Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. Lots about chowder! [27:16] What’s making us happy in food this week? Crunchy vegan chocolate chip cookies and gallberry honey!
Hi! Welcome to our podcast. We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five cookbooks under our own names, not to mention those ghosted for celebs (under confidentiality agreements!). Today's podcast is all about strange food thefts from around the world. Crazy! We've got a great cooking tip, Bruce interviews the fabulous Grace Young, and we'd love to share with you what's making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:54] Wild stories of food theft around the world! [11:20] Our one-minute cooking tip: be a pro and put a damp paper towel under your cutting board. [12:51] Bruce's interview with a culinary icon and wok master: Grace Young. [28:15] What’s making us happy in food this week? It's creme fraiche ice cream as well as the glass bottles for your soda stream!
Hi, there! We're Bruce Weinstein and Mark Scarbrough. Welcome to our magazine-format podcast. We've got a lot up in today's episode: all about Dionne Warwick's feud with Nabisco, our best tips to get over your cooking slump, our patented (not really!) one-minute cooking tip, Bruce's interview with Michelle Tam, one of the creators of Nom Nom Paleo, and some things that are making us happy in food this week. (Wait until you hear about making parsnip fries!) Smash that subscribe button. Give us a like or a comment. And settle in. We've got a great show for you! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:50] A little about Dionne Warwick's feud with Nabisco [02:59] Our best tips for getting out of a cooking slump [11:10] Our one-minute cooking tip: plastic wrap + the fridge = success. [12:30] Bruce's Interview with Michelle Tam, co-founder of NOM NOM PALEO. [23:49] What’s making us happy in food this week: air-fried parsnips and terrific prepared food counters at local supermarkets!
Welcome to our magazine-format podcast, COOKING WITH BRUCE AND MARK. We're glad you're here to start the new year off right--WITH NO RESOLUTIONS! Find out what we suggest instead. Here our one-minute cooking tip (better cheese!), and listen to us discuss some food products that came out in 2021 that were just a big "no." [00:25] Don't make a new year's resolution about your diet. Instead, make one simple change in what you eat. Here are a few suggestions. Remember: one! Not all of them! [11:30] Our one-minute cooking tip: Put semi-soft cheeses in the freezer for thirty minutes before grating. [12:47] Our new segment: What were they thinking? Foods we are glad aren't around anymore. Are some of these even food? [17:57] What’s making us happy in food this week: veal chops. (Don't @ us!)
Hi! Welcome to our first podcast episode for 2022. If you're just dropping in, ours is a magazine-format podcast by the two of us, Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks (not counting the ones ghost-written for celebrities). We've got a new year's show that's not about diets! In fact, we think new year's resolutions are pretty worthless. Instead, we've got a show about upping the game in your pantry with our favorite staples, a one-minute cooking tip that's really DUH!, and a great kitchen tool we've found, along with our usual "what's making us happy in food this week." Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:30] Our list of what we think you should consider keeping around your pantry. [09:09] Our one-minute cooking tip: keep the lid on your pot to get your water to boil faster! [09:57] A great kitchen tool find: wide flat skewers. [13:07] What’s making us happy in food this week: Harney teas and being cooked for by someone you love.
Hey there, we're Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks and hosts of this podcast. We love that you're with us. We've learned so much this year. And been through a bit too much, too. Here's our personal and professional year-end wrap-up. Our wish for you is a better, more even, and healthy 2022. With lots of great food, of course. Here are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [00:27] We published a new cookbook this year--INSTANT POT BIBLE: COPYCAT RECIPES [02:10] Mark published his memoir this year--BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE. [03:27] We completely revamped the format of this podcast, based on your suggestions. [04:55] We found about a zillion ways to use our favorite condiment: chili crisp [07:18] Because of an interview on this podcast, we learned so much more about eggs than we knew, even after over thirty-five cookbooks. [07:55] Mark’s dad died this summer, a sad moment that took over most of the rest of the year. [09:01] We escaped to a place we hesitate to tell you about, for fear it will get to popular: Moosehead Lake in Maine. [10:11] In the middle of all that, we wrote and turned a new book: an air-frying cookbook for beginners. It'll be out in 2022.
Welcome to the podcast COOKING WITH BRUCE AND MARK! Join us, Bruce Weinstein and Mark Scarbrough, as we explore new year's traditions, offer cooking tips, and great interviews with cookbook authors, chefs, and food professions. This week's show starts off with the new year. Aren't you glad to see the backside of 2021? We are! So here's to a better 2022. These are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [00:25] New year’s food traditions from around the world [10:22] Our One-Minute Cooking Tip: Use your waffle iron more often! [12:29] Bruce's interview with Mona Dolgov, author of the cookbook SATISFY [24:46] What's making us happy in food this week: marmalade and local bakeries
Join us, Bruce Weinstein and Mark Scarbrough, for our magazine-format podcast COOKING WITH BRUCE AND MARK, all about food news, interviews, cooking tips, and more. Here are the segments of this episode: [00:38] What to serve on New Year's Eve. We've got lots of ideas to keep the party simple and delicious! [13:53] Our one-minute cooking tip: always work with nonstick spray in the sink for the easiest clean-up. [15:36] Bruce's interview with Makenna Held, who bought Julia Child’s summer home in France and now runs it as a cooking school. [28:52] What’s making us happy in food this week: air-fried parsnips and roast duck!
Welcome to our magazine-format food podcast, COOKING WITH BRUCE AND MARK. We're glad you're here. Thank you. Join us, Bruce Weinstein and Mark Scarbrough, as we talk through food trends we've seen come and go for this year and already next! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:57] Here are allegedly some of the big food trends already being touted for 2022. We'll give you our thoughts--and question exactly how real these trend lists are these days. [14:20] Our one-minute cooking tip: always ask your guests what they can and can't eat when you invite them over for dinner. And don't be insulted by the answers! [15:45] Some of the weirdest foods we found in 2021! [20:33] What's making us happy in food this week: quince jelly and fruit cake!
Welcome to our podcast with lots of segments, including one to help you finish off your holiday gift list. We're Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks including our latest, INSTANT POT BIBLE: RECIPE COPYCATS. We'd love you to join us for a podcast about the food world--and our food world! Here are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [00:27] More holiday food gift ideas! We've already had one podcast devoted to the best food gifts we can find. Let's do one more! [11:26] Our one-minute cooking tip: how to make perfect whipped cream. [13:06] Our food find: potentially the next milk alternative--potato milk! [15:49] What’s making us happy in food this week: moon cakes and pork buns.
Join us, Bruce Weinstein and Mark Scarbrough, for our magazine-format podcast all about food. So much in today's show: our ideas for holiday food gifts, a one-minute cooking tip to get your holiday meals running more smoothly, Bruce's interview with author and Carrie Morey, and our long-running segment about what's making us happy in food this week! Here are the segments of this episode of the podcast COOKING WITH BRUCE AND MARK: [00:31] Our first holiday food gift guide. (Yep, we plan a second one in the weeks ahead.) We've got a list of four don't-miss items for every food lover on your list. And maybe for yourself, too! [10:24] Our one-minute cooking tip: use a muffin as a way to streamline your prep in the kitchen! [12:33] Bruce's interview with Carrie Morey, author of the brand-new cookbook Hot Little Suppers! [21:40] What’s making us happy in food this week: cranberries and sheet cakes!
Welcome to our magazine-format podcast. Some shows are scatter-shot: all sorts of different segments. This week's episode is all about one thing: eggs! Join us, Bruce Weinstein and Mark Scarbrough, the authors of thirty-five cookbooks (not counting the ones ghost-written for celebs). We'll have lots of fun talking about that breakfast, baking, and even dinner staple: eggs. [00:21] Segment 1: Here's everything you need to know about eggs, particularly geared to the U. S. market (although you might find some keen info, even if you don't live where we do). [11:20] Segment 2: Our one-minute cooking tip: the best ways to separate eggs when you need the yolks and whites in different bowls. [12:21] Segment 3: Bruce's interview with chicken wrangler and egg expert Lisa Steele of fresheggsdaily.com and author of the upcoming cookbook, THE FRESH EGGS DAILY COOKBOOK. [22:35] Segment 4: What’s making us happy in food this week. It's all about oreos and turkey!
Join us, Bruce Weinstein and Mark Scarbrough for our magazine-format cooking podcast. We’ve written thirty-five cookbooks, including our latest, INSTANT POT BIBLE RESTAURANT COPYCATS. We’d love to share our food know-how and our lives with you! [00:30] Our own food debate. Which of us is right about the biggest controversies on our food universe? And who do you agree with? [07:29] Our one-minute cooking tip: season cold food more heavily than warm food [08:32] Bruce’s interview with Dan Richer, author of The Joy Of Pizza and owner of Razza Pizza. [21:21] What’s making us happy in food this week? Fudgy the beer and pickled herring (but not together!).
In this episode of COOKING WITH BRUCE AND MARK, we're talking about some of our favorite things: whole grains, phyllo dough and whipped cream. Join us, Bruce Weinstein and Mark Scarbrough, for our podcast about great food, including our one-minute cooking tip about how to properly handle garlic in a skillet and our best food find yet: better phyllo than the tasteless stuff that we usually find at the supermarket. Here are the segments of our magazine-format cooking podcast: [00:40] All about whole grains. We did write an entire cookbook on turning whole grains into main courses. Even so, there's always more to learn. Catch our quick banter about whole grains to get more into your meals. [12:38] Our one-minute cooking tip: Don't add garlic along with the onions to a skillet! [13:30] A great food find: better phyllo dough (or filo dough) from the Phyllo Factory. [16:53] What’s making us happy in food this week: pear jam, Parmigiano-Reggiano, and perfect whipped cream.
Welcome to our magazine-format podcast, packed with all sorts of segments about the thing we love most: food. Join us, Bruce Weinstein and Mark Scarbrough, as we have a great time talking Instant Pots, copycat recipes, and interviewing the best and brightest in today's cookbook and restaurant world. Here are the segments for this episode of Cooking With Bruce And Mark: [00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES. It's out in two weeks and we couldn't be more excited. Find out more about how we wrote a book of restaurant copycats during the pandemic! [08:16] Our one-minute cooking tip: use ice cube trays for lots of things [09:54] Bruce's interview with Kim Reed, author of the new book WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs around. [21:24] What's making us happy in food this week: chestnuts and going out to eat again!
Welcome to the magazine format cooking podcast, COOKING WITH BRUCE AND MARK. Join us, Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks, for a rousing discussion of food and our personal-best cooking tips. This podcast episode is a crowded one about pizza, plus some other tips and tricks in the kitchen. We're so pleased to have Francisco Migoya on the show, the co-author of MODERNIST PIZZA, to help us understand the best ways to get the best pie. And isn't that what life is about? Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:22] Our own tips for making the best pizza in the oven or on the grill. [10:07] Our One-Minute Cooking Tip: use scissors instead of a knife for a lot of jobs in the kitchen. [11:23] Bruce's mind-blowing interview with Francisco Migoya, co-author of MODERNIST PIZZA [28:27] What's making us happy in food: MALK and dinner parties with foie gras!
Welcome to Cooking With Bruce And Mark, the podcast from Bruce Weinstein and Mark Scarbrough, the team behind thirty-five (and counting!) cookbooks. Ours is a magazine-format show. Lots of segments. Here’s what’s up this week: [00:23] Easy tips on mindful eating [12:04] Our one-minute cooking tip: a better way to peel vegetables [13:20] Bruce’s interview with Eating Well nutritionist Jessica Ball [21:54] What’s making us happy in food this week: New England apples and kewpie mayonnaise.
Hi. We're Bruce Weinstein and Mark Scarbrough, the duo who's written almost three dozen cookbooks. Welcome to our podcast. Today's episode is mostly about kitchen remodels. Should you use a designer? An architect? Should you DIY it? Find out our thoughts, our one-minute cooking tip, and what's making us happy in food this week on this episode of COOKING WITH BRUCE AND MARK. Here are the segments of this episode: [00:27] If you're remodeling your kitchen, should you go it alone, hire a designer, or go all the way with an architect? It depends on what you want to do. [12:45] Our one-minute cooking tip: Get yourself a cut-proof glove. [14:06] Bruce interviews Denver kitchen designer Bill Mickelsen. [20:56] What’s making us happy in food this week? Smoked scallops and hen of the woods mushrooms
A packed show about getting the right shot, making sure food looks beautiful in photography, and what it takes to get the shots for cookbooks. Join us, Bruce Weinstein and Mark Scarbrough, as we delve into the secrets of food photography and even talk to a pro, Eric Medsker. It's a packed show. Here are the segments: [00:19] Tips for the best food photography [09:26] Our one-minute cooking tip: Write in your cookbooks! [10:57] Bruce's interview with Brooklyn-based food and drink photographer Eric Medsker [23:25] What's making us happy this week: New England apples and Mark's new memoir, BOOKMARKED!
Welcome to COOKING WITH BRUCE AND MARK1 Join us, Bruce Weinstein and Mark Scarbrough, for this episode of our magazine-format podcast. We have some news about food waste and how you can help alleviate a global problem. We've got a one-minute cooking tip that should be a rule in your house (oh, those nonstick skillets!). Bruce interviews the fabulous Abby Dodge about her new cookbook on sheet cakes. And there's lots more, even about eating raw scallops! Here are the segments of this podcast episode: [00:28] How to feed the world and deal with food waste [11:19] Our one-minute cooking tip: replace your nonstick cookware! [12:08] Bruce's interview with cookbook author and baking legend Abby Dodge [23:50] What's making us happy in food this week: raw (yep) scallops and beef jerky from Herring Brothers in Maine.
Join us, Bruce Weinstein and Mark Scarbrough, authors of thirty-five cookbooks (and counting) on our magazine-format podcast with lots of segments and our take on some of the top trends in food and cooking in North America. Here are the segments of this podcast episode: [00:37] All About Food Trucks: how to endure and even enjoy the fad. [10:38] Our One-Minute Cooking Tip: Spray your measuring cups! [11:49] Bruce's interview with Ghanain chef Zoe Adjonyoh, author of THE FLAVORS OF WEST AFRICA [31:37] What's making us happy in food this week? Pork belly and lobster rolls!
Join us, Bruce Weinstein and Mark Scarbrough, as we present this packed podcast episode in our magazine-style format. We’ve got lots of tips and tricks—and an interview straight from a barnyard! Here are the segments of this show: [00:33] Restaurants in the time of Covid. How to deal with eating out, how to make good choices, and how to stay safe. [08:32] Our one-minute cooking tip: read your recipe! [10:46] Bruce’s interview with farmer Kelley Babbin of Howling Flats Farm [21:42] What’s making us happy in food: great burgers and sharp knives!
A packed podcast epiosde. So much ahead. We can't wait to dig in with tips, tricks, recipes, and a great food find that will set your taste buds spinning! Here are the segments of this podcast episode. Join us, Bruce Weinstein and Mark Scarbrough, for a packed show! [00:30] How to expand your palate and enjoy life more. [08:15] Our one-minute cooking tip: Prescoop ice cream before a party. [09:40] Food Finds: We all love Chili Crisp. But did you know there's so much more than the one bottling we've all come to love! [14:14] What's making us happy in food this week: grilled steamed potaotes with chipotle and bacon, as well as miso-cured salmon (plus, a recipe for it).
Talk about a packed show! This podcast episode includes our take on the latest in viral food trends, lots of cooking tips, and all about the new book SCHOOL LUNCH: UNPACKING OUR SHARED STORIES, courtesy of our friend, food photographer and now author Lucy Schaeffer. All that and some plugs for our favorite things in food this week. Here are the segments for this podcast episode: [00:25] Viral food videos: the good, the bad, and the delicious. [09:10] Our one-minute cooking tip: Cold food on cold plates and hot food on warm plates. [10:51] An Interview with food photographer Lucy Schaeffer, newly-minted author of SCHOOL LUNCH: UNPACKING OUR SHARED STORIES. [27:15] What's making us happy in food this week: a liquor store (WTF?) and the people who grow and produce our food.
Wow, what a podcast! Cooking With Bruce And Mark landed the first interview with Dorie Greenspan for her new cookbook, BAKING WITH DORIE. We've also got news on the latest food safety recalls, a great tip about cooking with your hands, and lots more. Join us, Bruce Weinstein and Mark Scarbrough, for our magazine-format food podcast! Here are the segments for this episode: [00:23] The latest on food safety recalls: what they mean, how they happen, and how you can stay on top of them. [08:04] Our one-minute cooking tip: Use your hands in the kitchen! (Your CLEANED hands, of course!) [09:10] Bruce's exclusive first interview with Dorie Greenspan on her new book Baking with Dorie: Sweet, Salty, and Simple [29:57] What's making us happy in food this week: grilled sausages and fresh blueberries!
In this magazine-format version of our podcast, we've got lots about your health and summer's bounty. Join us, Bruce Weinstein and Mark Scarbrough, authors of thirty-five cookbooks, as we give you the food news you need--and maybe some laughs along the way. Here are the segments of this episode: [00:20] Tips for staying health as a foodie--or if you just love to eat. [14:10] Our one-minute cooking Tip: Don't waste calories on flavorless oils! [15:10] Bruce's interview with long-time professional foodie, former chef, former Fine Cooking editor, and Denver's 5280 Magazine's restaurant reviewer Denise Mickelsen [31:09] What's making us happy in food this week: vegan ice cream and fresh summer corn.
In this magazine-style episode of the podcast COOKING WITH BRUCE AND MARK, we've got some good info on something affects most of us in the kitchen: food + plastic. What's the deal? What are the dangers? And what's a good solution. Plus, our one-minute cooking tip on how to peel fresh ginger. And Bruce's interview with Cassy Joy Garcia, author of COOK ONCE DINNER FIX. As we as what's making us, Bruce Weinstein and Mark Scarbrough, happy in food this week. Here are the segments of this episode: [00:30] Plastic and food: why they're a bad combo and what you can do about it. [07:05] Our 1-minute cooking tip: the easiest way to peel fresh ginger. [08:21] Bruce's interview with Cassy Joy Garcia, author of COOK ONCE DINNER FIX. [21:30] What's making each of us happy in food this week.
On today's magazine-format podcast, COOKING WITH BRUCE AND MARK, we delve into a mollusk much into the news, plus offer our one-minute cooking tip and have a lovely chat with Susie Bulloch, a grill master par excellence. Join us, Bruce Weinstein and Mark Scarbrough, as we fill you in on the latest and offer you great tips and tricks to make cooking as fun as we can. Here are the segments of this episode: [00:25] Oysters are in the news this week, both from the Pacific Northwest of the United States and from the Olympics. Here's what's going on. [08:41] Our one-minute cooking tip: Don't throw out that brine when you're done with a jar of pickles! [09:55] Bruce's interview with grill master Susie Bulloch! Check out much more about her on her website: https://heygrillhey.com (https://heygrillhey.com). [27:13] What's making us happy in food this week!
Our magazine-format show is off to great starts! Thanks, everyone, for tuning in. This week's show is a tad different but we hope you love what you hear and stick with us. Join us, Bruce Weinstein and Mark Scarbrough, on the Facebook group "Cooking With Bruce And Mark." Or check out our YouTube channel by the same name. Or follow us on almost all social media platforms under our own names. Here's the breakdown of this week's show: [00:22] It's grilling season in North American and we have all sorts of tips about how to make the best pizza on the grate. We love grilled pizza. But wow, can it be temperamental! Find out the tricks we learned while writing PIZZA: GRILL IT, BAKE IT, LOVE IT> [10:49] Our one-minute cooking tip! This week, it's all about how to preserve the best flavor in your coffee beans. [12:05] Food Finds. In this new segment, we're offering great food finds that we've tracked down for you. This week, it's Brooklyn Miso Maru: gorgeous little balls, coated in dried flowers and herbs. Drop them in hot water and you've got miso soup. Plus, the packaging is so gorgeous, you'll want these to give as house gifts this summer and into the fall. [15:48] Finally, what’s making us happy in food this week! Neither of us knows what the other will say until we record the episode. Find out what's made our tummies happy this week!
This is the third episode in our updated, revised, expanded, and crazy cooking and food podcast, COOKING WITH BRUCE AND MARK! Join Bruce Weinstein and Mark Scarbrough as we talk about tinned fish, give one-minute cooking tips, an interview with cookbook author Ali Rosen, and a segment on what's making us happy in food this week. Thank you for join us! Here's the rundown of the segments of this episode: [00:17] What's the deal with tinned fish! There's more to it than those yucky sardines from the supermarket. Here's our take on one of the most overlooked foods in North America. [07:40] Our One-Minute Cooking Tip: Don’t smash burger patties on the grill. [09:09] Bruce's interview with Ali Rosen, author of MODERN FREEZER MEALS. Find out more about her at potluckwithali.com. [24:20] What’s making us happy in food this week
Second week at this! And we're loving it! We hope you are, too. We've changed the format of our podcast to a magazine-type show. We're so excited to have made this switch. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode. Join us, Bruce Weinstein and Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK! Here are the segments (truly!) of this new magazine format episode: [00:37] First up, what are the the best investments for kitchen remodels [11:12] Our one minute cooking tip: throw out old spices! [12:53] An Interview With YouTube chef and celebrity Devany Vickery-Davidson [19:58] What's making us happy in food this week
Hey there! We've changed the format of our podcast and gone to a magazine show. We're so excited to have made this switch. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode. Join us, Bruce Weinstein and Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK! Here are the segments (truly!) of this new magazine format episode: [00:58] We’re negotiating to write a new cookbook! [11:06] Our one minute cooking tip: how to make the best scrambled eggs [12:35] An interview with cookbook author Sandra Gutierrez [26:46] Our finale: what’s making us happy in food this week
We've got one more classic episode up before we present our brand-new podcast format. This is one of our listener favorites: eight kitchen gadgets and tools that we can't live without. There have been thousands of downloads of this episode--and we wanted to re-up it to share it with more of you. We hope you enjoy this classic episode of COOKING WITH BRUCE AND MARK! Here are the segments of this episode: [01:30] An instant-read meat thermometer [03:40] An electronic kitchen scale [05:51] A knife sharpener [06:42] A fine-mesh sieve [08:12] BIG mixing bowls [10:05] A potato masher [11:50] Kitchen shears [13:00] And finally, good kitchen tongs
Here's a classic episode of COOKING WITH BRUCE AND MARK, while we retool our podcast into a new venture with lots more features. We can't wait for you to hear the new format! Interviews! Features! A radio show unto itself. But until then, let's make ramen in an INSTANT POT. Here are the segments of this episode: [03:58] It starts with kelp. [05:11] Then we add the meats - smoked pork, pork bones, and bony chicken parts. [07:25] Then the seasonings: scallions, ginger, soy, and mirin. [11:40] Now the cooking instructions for the Instant Pot. [17:35] And finally, tasting it.
Here are the segments to this look-back podcast episode of COOKING WITH BRUCE AND MARK. Join us, Bruce Weinstein and Mark Scarbrough, for this classic episode. [01:29] A listener wants to know how to avoid getting the burn notice on their Instant Pot. [05:57] Another listener wants to know the difference between the drawer-style and basket-style air fryers. [08:58] A third listener wants to know how we deal with hard-to-find ingredients.
We've crossed over a line! We've developed and published over 12,000 original recipes in a career that has lasted over twenty years. But even we have recipes we regret. Hey, sometimes you look back in shame. That's what we're doing on this episode of the podcast COOKING WITH BRUCE AND MARK. Here are the segments of this episode: [00:42] We wrote a peanut butter book and Mark, who didn't go to chef school (AHEM!), came up with this embarrassing recipe. He called it "Elvis spread." [04:16] And another from Mark. It's not really about the recipe. It's about it's title. He took a delicious fig ice cream recipe and turned into something . . . . well, we'll let you decide. [09:52] Bruce's most embarrassing recipe was in an article we wrote for Eating Well magazine about Hanukkah dinner. He should have known better!
We thought we'd tell you the story of the time we were on THE VIEW--and brought the house down. It was our most fun television appearance because we got to be so outrageous. They egged us on! And we had to do something! The guest before us was Mr. Downer. He made the audience have a sad. What are two cookbook authors to do? Here are the segments of this episode: [01:05] Here's how we ended up on THE VIEW: It started with an appearance on THE TODAY SHOW. [02:39] And here's what happened in the green room. [05:25] On camera, we taught the cast how to make peanut butter. And brought the house down. [07:34] And here's maybe why we never were invited back: Mark grabbed a cocktail out of Barbara Walters' hand.
We have a new cookbook coming out this November--and every recipe is a restaurant copycat for the Instant Pot. True, no restaurant uses an Instant Pot. At least, that we know of. So we can't get exact copycats in the book for many things. Some, sure, like queso dips and classic chilis or baked beans. But others are our adaptations of the dishes we love at popular restaurants, all recreated for North America's favorite appliance. Here are the segments of this episode: [01:12] Why do people want restaurant copycat recipes? [03:26] Our challenges for adapting these sorts of recipes [07:08] Passing our "surety" test [08:12] How we went about recreating Taco Bell's Taco Meat [11:53] A bit about the legal issues
You'd think that after thirty-five cookbooks published together, as well as other books fixed or ghost-written, as well as countless magazine articles and cooking shows, that we'd be able to be in the kitchen together. Nope. And never have. We are great as a couple--until you get us together at a stove. We've actually had fights on national TV! Join us, Bruce Weinstein and Mark Scarbrough, as we answer the big question: "What's the deal?" Sounds romantic, right? Cooking together? Why can't we? Here's the truth: [00:27] Bruce and Mark never cook together [01:56] Mark got mad at Bruce on The Today Show [02:41] Here's the reasons Mark won't cook with Bruce [06:54] And here's why Bruce won't cook with Mark [09:47] Bruce's bubbe was a terrible cook [12:11] And Mark hates being told what to do in the kitchen
Not only have we written and published thirty-five cookbooks under our own names, we've done our share of ghost-writing. We've seen a few big, um, mistakes over the years. Here are four of our favorites: [00:15] Sometimes, we get hired to fix other authors' recipes [00:55] Stuffed spleen? [05:38] Don't you know how to clean a sea urchin? [07:12] What's the worst thing you can put in a smoothie? [10:13] What really happens when celebrities "write" their own cookbooks?
Okay, so we all have things we don't like to eat. We just did a whole show on some of the things we won't touch. But Mark didn't mention one of his most hated because he feared the culinary gods would smite him dead. But true enough, he hates ramps. He'd rather pass. And at $1000 a bunch, it's easy to. Join us, Bruce Weinstein and Mark Scarbrough, as Mark confesses the truth: he'll never be a proper culinary snob. Here are the segments to this episode: [00:46] What are ramps? [01:50] Mark hates them! [02:56] Why do chefs freak out over ramps? [03:50] When and where do ramps grow? [07:42] How do you use ramps, if you happen to like them? [10:36] Mark's real problem: all the hype. And an admission: He does like pickled ramps.
Hey, everyone has kitchen failures. Food fails. Dinner fails. Dessert fails. Even guys who’ve written over thirty-five cookbooks! Don’t judge! We’ve had lots! Here’s a few of our favorites: things we’ve seen, things we’ve done. It’s not pretty. But it’s life. Stuff (ahem) happens. To all of us. [00:37] Over-brined turkey [04:15] Disastrous pie crust [08:30] Inedible short ribs [12:19] Roasted pumpkin with soup inside
Yes, it's true. We're supposed to like everything. But we don't. And not just ill-prepared food. We each have distinct likes and dislikes of whole categories. Strange, no? After thirty-five cookbooks and countless magazine articles, after over 12,000 published recipes. But it's true. So here's the list. [00:43] Bruce hates root beer. [02:35] Mark has a thing against ground beef. [07:28] Licorice makes Bruce want to wipe his mouth out. [09:48] Mark freaks out over toasted sesame seeds.
A while back, we started making videos for our YouTube channel. Mind you, we're super late to this game. We've had the channel for years--and done nothing with it. So we started out with an iPhone and an idea. Then we got serious. Join us, Bruce Weinstein and Mark Scarbrough, as we give you a little peek at what it takes to make our YouTube videos. Here are the segments of this podcast episode: [00:47] The first thing: We had to build a studio and buy a decent camera. [02:43] Then we had to decide what we were going to shoot [05:57] Here's how we prep and swap for the shoots. What is a "swap" anyway? [08:17] Here's a bit about scripting the shoots--which means we shoot things out of order. [13:26] And this is the only part that really matters: editing, which falls 100% on Bruce.
What's a cookbook without photos? An old one. When we started publishing cookbooks with New York publishing houses, way back in the late 1990s, almost no cookbook was photographed. Think about the big ones. THE JOY OF COOKING? MASTERING THE ART OF FRENCH COOKING? Most by Marcella Hazan? Not a photo to be seen. These days, cookbooks HAVE TO be photographed. Readers demand it. There's lots of reasons for that, including the rise of INSTAGRAM and other image-driven social media sites. But facts are facts. And photos are cookbooks. Join us, Bruce Weinstein and Mark Scarbrough, as we give you a behind-the-scenes look at how we create the photos for our (now) thirty-four cookbooks. Here are the segments of this episode: [00:42] The first thing do is decide which recipes to shoot. [03:52] The second is to choose a good photographer. Here's what we mean by "good." [06:46] Next come the props, the styling--what dish holds that braise or grilled entree? It's a more important question than you might imagine. [09:26] Here's the each shot for our cookbooks actually gets created. [11:35] And finally, what's good food photography with good food styling?
We've started looking for a new fridge--and we've been lost among so many details that we thought we'd offer a podcast episode on our experience and the things we've discovered that are the best options in the new refrigerators on the market. Join us, Bruce Weinstein and Mark Scarbrough, as we look at some of the tricks and secrets of buying a fridge these days. These are the main concerns you should address: [00:41] Do you want a built-in or free-standing refrigerator? [01:23] How much space do you really have? [04:05] What's better: freezer on the top, freezer on the bottom, or a side-by-side fridge? [06:25] Do you want ice and water inside or outside the door? [09:18] How do you really tell how much space is in a refrigerator? [12:12] How do you choose a quiet fridge?
After three Instant Pot cookbooks published and one more on the way, we know a thing or two about America's favorite appliance. Join Bruce Weinstein and Mark Scarbrough for this second episode in our series about IPs. How do you know which one is right for you? In the first episode of this series, we covered some of the basics. Now we're getting a little more technical, a little farther into the weeds. Here are some thoughts about IP models you might not have considered. These are the segments of this episode: [01:35] Are you tech-savvy? A little wonky about your gear? Here's pot you need. [03:52] Want even more control? If you want to control the temperature of the saute function, you need these models. [09:52] Do you want (or need!) a 10-quart Instant Pot? Here's what you need to know. [16:55] What about that air-fryer lid? Is it right for you? What pot do you need to use it?
Let's get this out of the way: Instant Pot is a brand, not an appliance. There are other manufacturers of electric pressure cookers and electric multi-cookers. In this show, we're only talking about the brand Instant Pot. We've published three Instant Pot cookbooks--and have just turned in our fourth on restaurant copycats for the Instant Pot. We've been working with these machines almost since their inception, including them among the pressure cookers in 2014 when we were writing THE GREAT BIG PRESSURE COOKER BOOK. Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over thirty-five (and counting) cookbooks. Because of our cookbook history with the Instant Pot, from THE INSTANT BIBLE to its follow-up INSTANT POT BIBLE: THE NEXT GENERATION and FROM FREEZER TO INSTANT POT: THE COOKBOOK, we've got lots of tips for getting the right model for you. This is the first in a two-part (two-pot?) series on choosing the right Instant Pot for you. Here are the segments of this podcast episode: [04:07] Are you a beginner? You need a Duo. [05:00] What size do you need, a 3-quart pot, a 6-quart, or an 8-quart? [06:45] Do you want to get cheffy and try out the "sous vide" method of cooking? [09:58] If releasing steam scares you, you need these models. [14:28] These models have indicator lights to measure the remaining time in the cooking process under pressure.
This episode of the podcast COOKING WITH BRUCE AND MARK is the second in a two-part series about making better cocktails. Hi, we're Bruce Weinstein and Mark Scarbrough. And we've come out of dry January to look back at the liquor cabinet and start making cocktails again. In the previous episode of this series, we talked about using better ingredients. In this episode, we're onto better techniques. No, you don't have to get fussy. And you don't have to get as crazy as some Brooklyn mixologist. But you can up your game with three simple improvements in your cocktail technique. Here are the segments of this episode: [00:25] Don't eyeball it. Go for better consistency. [03:19] If you're making an icy cocktail or even a chilled drink of any sort, chill your glass. [06:11] Shaken vs. stirred. Ah, the old riddle. James Bond was wrong. We'll tell you why.
We're out of Dry January. We're somewhere in the middle of cocktail February. And we've got ways to up the cocktail game at your house. Join us, Bruce Weinstein and Mark Scarbrough, as we offer you three simple tips to make every cocktail you prepare way better than you'd imagined. Cocktails are not rocket science. But with a little finesse, they can be better than ever. Here are the segments of this cocktail episode: [01:46] Up the booze you use--but don't go nuts! [06:52] Use better mixers all around. [11:51] Improve your ice game!
We've been around long enough in the food business to see slow cookers be in vogue, go out of vogue, and come back in. Even Instant Pots have a slow-cooker setting. (And the Instant Pot brands make a dedicated slow cooker, too.) But let's face it: sometimes slow cookers make dull meals. Yes, it has to do with the recipe. But it also has to do with the machine itself. Join Bruce Weinstein and Mark Scarbrough as we discuss how to buy the best slow cooker: what to look for, what to consider. We love our slow cookers. But we've upped the game with better appliances. Here are the segments to this episode: [02:23] Look for durability. [06:35] Consider the best size for your needs. [13:17] Look for multiple settings [14:54] Know the facts about how hot a slow cooker can get. [18:28] A little about safety. [20:20] The most important feature: the lid. [21:31] Three bonus tips for getting the best slow cooker
In this third and last part of our series on how to make take-out better, we're talking about you can do at home to make whatever you've ordered better. Join Bruce Weinstein and Mark Scarbrough as we take you through our final ideas about to freshen up take-out. Skip the microwave. There are better ways to work! [00:53] How to make take-ouyt pizza better at home. [04:59] How to make grilled sandwiches better at home [06:30] How to make most Asian take-out taste better once it's at your home. [07:43] How to freshen up things with a steamer basket. [09:32] How to freshen up take-out with an air-fryer [11:12] A few tips on how to take the it's-so-depressing factor out of take-out
We're all eating more take-out--and even prepared foods from the supermarket. But let's face it: things lose, um, oomph in transit. And prepared foods really suffer after a day or two in the fridge. How do you bring back all those great flavors in take-out? We've got lots of ideas. In this second part of our series on freshening up take-out, we talk all about better condiments. Just because you're ordering in doesn't mean you shouldn't have a few things in the pantry to make your food taste better. Join us, Bruce Weinstein and Mark Scarbrough, as we banter about the ways to make take-out much more enjoyable. Here are the segments of this episode: [01:10] Use a finishing olive oil to brighten up take-out. [02:30] Use better salts, not just table salt, to bring out flavors lost in transit. [04:40] Asian take-out requires its own doctoring [08:35] A great story about what it's like to run a restaurant!
We've got a three-part series on how to freshen up take-out. Listen, we're all doing it more, whether it's because of Covid or busy lives or the many services that now deliver right to our doors. But let's face it: take-out's not always so great. How do you make it better? Join us, Bruce Weinstein and Mark Scarbrough, as we offer you our first (maybe surprising) answer: eggs. Fried, poached, scrambled, hard-boiled: they'll make your take-out special every time. Here are the segments for this episode: [00:57] Fried eggs are a great addition to burgers and pizzas! [05:57] Scrambled eggs freshen up stir-fries every time! [09:24] Hard-boiled eggs make take-out salads or sandwiches much better!
Brining is the key to success on the grill, in the oven, and often in a skillet. Brined meat is tastier, juicier, and more tender. Join us, Bruce Weinstein and Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes. Have a pen ready. Your grill grate needs this episode. Your roasting pan, too. Here are the segments of this episode: [00:21] What is a brine? [02:42] What to brine-and what not to brine. [06:15] To brine you need a good container. But what kind? [9:39] How does brining work? [14:35] What's basic timing for stuff in a brine?
Without a doubt, the air fryer is the #1 food trend for 2021. How do you know what to buy? What air fryer would be best for your life? And how can you get the best out of it? Hi, we're Bruce Weinstein and Mark Scarbrough--and we wrote "The Essential Air Fryer Cookbook." It's the only cookbook on the market that sizes every recipe out for (almost) every size of air fryer on the market. And doing so is not just a matter of math! Here are the segments for this episde: [00:41] What's so great about an air fryer? [03:09] What size is right for you? [05:31] What style is right, drawer or toaster oven? [10:14] Some thoughts on what to look for in drawer-style air fryers. [12:17] What's the number one drawback? The mess. [14:53] Is air-frying a faster way of cooking?
Hey there. Join us, Bruce Weinstein and Mark Scarbrough, as we count down to what we see as the three top food trends for 2021. We've researched what big supermarket chains are buying, what seems to be getting the most publicity traction, and what's already starting to pop in the market. [00:29] Flavored salts, mostly as condiments. [06:51] Upcycled food. In other words, the leavings, the ends, the parts that aren't perfect. We all know about the cart of less-than-perfect food at the back of the produce section of many supermarkets. Look for those foods to come off the cart and become part of the main produce section. [12:44] Boozy kombucha. Yep. Think about the already-hot trend of boozy fizzy water. This seems a logical extension. Retails are making big buys of kombucha "cocktail" mixes. Health + booze. Okay then!
Oil--mostly plant-based and liquid in some form--is a culinary staple. But the sun doesn't rise and set on vegetable oil. There are so many different oils on the market. Join us, Bruce Weinstein and Mark Scarbrough, as we run down the specifics of many sorts of oil, all designed to make your food tastier. Listen, you're spending 120 calories on every tablespoon of oil. You might as well get great flavors, too!
Here's a show based on a listener's request. Someone wrote us in the Facebook group "Cooking with Bruce and Mark" and asked if we'd do a deep dive into olive oil. We were only too happy to oblige! And we learned a lot. The last time we wrote about olive oil, almost four years ago, things were grim in the U. S. Fakes abounded. There was no overarching quality control. Much has changed! And for the better! Join us, Bruce Weinstein and Mark Scarbrough, as we take on the problems of olive oil: what to buy, what to look for, what's worth a splurge, and what's not.
Rice is a global staple--and an American success story. Rice farmers in California's central valley, the lowlands of the American south, and elsewhere have turned rice into a staple crop in parts of the world where rice was almost unknown previously. There's a lot to know about rice: types, grain sizes, cooking tips. Join Bruce Weinstein and Mark Scarbrough as we take you through the ins and outs of rice: shopping, preparing, enjoying. You may learn a little. You may also laugh a little. We'd love to have you join us.
We've got ten food gifts this year, all ready to go for the holidays. Join us, Bruce Weinstein and Mark Scarbrough, as we work down our list for the best holiday gifts this season. Many of us are spending the holidays far from family or friends. A food gift in the mail would surely cheer the day as we're far apart. Just a note: we are not endorsed by nor have we received any compensation from any of the suppliers we've listed here. Get your pencil and pad ready. We've got website addresses galore!
Citrus is showing up in abundance in our markets. Join us, Bruce Weinstein and Mark Scarbrough, as we walk you through what you need to pick the best and get the most for your money this winter. Citrus is one of the best reasons for the weather to turn cold: that refreshing bite of summer sun on the coldest days. Tangerines, oranges, limes, grapefruits--up here in New England, we wait impatiently as the snow starts to fall for these to come into our markets.
Unfortunately, many of us won't be with our family and friends this holiday season. So to help us figure out how to make a smaller table more festive, here are some of our suggestions, not just for the main course, but for the whole meal. Join us, Bruce Weinstein and Mark Scarbrough, as we discover ways to keep Thanksgiving and the coming holidays festive even when we're parts of smaller groups.
True, Thanksgiving is often a big family event. But Covid is upon us in horrible ways, so many of us are limiting our celebrations dramatically. We're not traveling to family as we usually do. We'll miss that big, loud table of fun. It's sad, yes, but we should make the best of it. So join Bruce Weinstein and Mark Scarbrough as we talk through smaller holiday meals. This is the first part of a two-parter on the subject. Catch up on how to think smaller this holiday season.
Join Bruce Weinstein and Mark Scarbrough on COOKING WITH BRUCE AND MARK as they talk about, well, NOT cooking. This is a show about Mark's other podcasts. Literary podcasts. One, LYRIC LIFE, is a small podcast about the pleasures of lyric poetry: Keats and Dickinson, modern and old-school, not and back then. The other is a much grander affair: a walk across the known universe with Dante in WALKING WITH DANTE. In this one, Mark is slowly walking through THE DIVINE COMEDY passage by passage. Catch up on Mark's non-food podcasts in this special episode of our cooking show.
Join Bruce Weinstein and Mark Scarbrough as they take a quick look at some of their favorite cookbooks. They're picking oldies and newcomers for the lists. We'd love to hear your favorites. Connect with us on social media! Who doesn't love a good chat about cookbooks?
A listicle! Of the top ten cooking mistakes. At least from our perspective. Join us, Bruce Weinstein and Mark Scarbrough, on our podcast COOKING WITH BRUCE AND MARK as we talk through the top ten mistakes we've seen in the kitchen after thirty-five cookbooks, over 12,000 original recipes , and countless cooking classes both live and online.
We wrote another INSTANT POT book! We're calling it "the next generation," although we promise it doesn't have Picard's apple pie or Data’s chili in it. Instead, we're taking on a range of tools to expand how you use the pot: the pot-in-pot method (best rice!), egg-bite molds, springform pans, and more. We've got traditional braises, chilis, stews, and cereals, too! And much more--including a final chapter dedicated to the 10-quart Instant Pot. Two chickens! Two pork loins! Imagine that!
Sure, we're always for cutting costs. We grab sales. You don't even want to see us in the store when the frozen shrimp and scallops go on sale. And that week after Thanksgiving? The turkeys at twenty-cents a pound are ours, thank you very much. But there ARE things at the supermarket that are worth the splurge. Join us, Bruce Weinstein and Mark Scarbough, as we talk about our favorite splurges at the supermarket.
Fall's a great time to grill. In this episode of COOKING WITH BRUCE AND MARK, join Bruce Weinstein and Mark Scarbrough as we offer you ideas for keeping that outdoor fire hot this autumn. And if you don't want to cook outdoors, consider these ideas for a grill pan on the stove on a really chilly night. Join us at the grate!
So you buy cranberry sauce in November. Or maybe you make your own. And then you never see the stuff again until the next year. You're missing out! Join Bruce Weinstein and Mark Scarbrough as we offer you lots of ways to use this terrific, full-flavored condiment all year round!
If you've got a bag of cocktail shrimp in the freezer, or if you spot those shrimp on sale at your supermarket, you've got a meal in minutes. Join Bruce Weinstein and Mark Scarbrough as we offer tons of ideas for those shrimp--and maybe some dating advice, too. Hey, we're having fun! Join in.
Canned black beans are a great pantry staple. There are so many ways you can add them to stews, braises, dips, spreads, and sandwiches. In this episode of Cooking with Bruce and Mark, Bruce Weinstein and Mark Scarbrough tell you lots of ways to make that can of black beans count!
In our house, we go through olives by the truck load. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better. They make a great addition to pasta sauce. Blitzed in a food processor, they make a savory dip with loads of flavor. This week Bruce Weinstein and Mark Scarbrough talk all about olives and offer up delicious ideas on how to use them in your cooking.
We bet almost everybody has a jar of marinara sauce in the pantry. Sure, you can make your own. (You should!) But sometimes, speed is of the essence. That's why we've got lots of ideas for marinara. Join Bruce Weinstein and Mark Scarbrough as we run down some of our best--and as we have a bit of fun along the way. Just remember: a jar of marinara sauce should have the same ingredients you'd use if you made it yourself. Get the best, then get dinner on the table.
We've done canned tuna. Why not canned salmon? It's a fine thing to keep in the pantry because you can do so much with it. Join Bruce Weinstein and Mark Scarbrough as we give you some of our best ideas for a can of salmon. And you thought it only came fresh!
On this episode of Cooking with Bruce and Mark, we get (way too?) excited about one of our favorite things: maple syrup. And not just because we live in rural New England! Maple syrup is a treat any time and anywhere. And we've got ways to use it you may have never imagined. We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks. Join us as we get a little silly and offer you new ways to use maple syrup every day!
Parmigiano-Reggiano. Parmesan. Not the stuff in the can. The real stuff. You may have it in the fridge. But there's way more to do with it besides grating it onto pasta. Have a listen to this episode in which we bat back and forth ideas for one of the world's favorite cheeses.
What happened to hummus? It went from being this exotic spread to a North American staple. Most of us have hummus in the fridge. And most of us slather it on crackers or in wraps. But we've got ideas for hummus way beyond the ordinary! Here's how to turn our favorite condiment into an essential part of cooking, not just snacking!
We'll bet everyone has a can of tuna fish in the pantry. And what do you do with it? Make a sandwich? Make tuna fish salad? That's only the start! Listen in and have a laugh with us as we talk through our favorite ideas for that can. Hey, we might even inspire you to go beyond the can. Way beyond the can. Out into unchartered culinary territory. Just don't mix the tuna fish with peanut butter. (And "Auntie Mame" joke never gets old. Just ask a gay couple.)
We bet everybody's got a bottle of mustard in the fridge. And maybe an unopened one in the pantry. What to do with all that mustard? We've got some great ideas for using a favorite condiment, more than just putting it on a bun! Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your kitchen. Have a listen and maybe a laugh about to our show about a condiment that gets too little respect!
We all have a container or raisins in our pantry. Some full, some with just a handful. Golden or black, there i so much more to do with raisins than just grab a quick snack and we'll fill you in on our culinary secrets. Indeed, raisins are the secret ingredient to make everything taste better from meatballs to salsa. We'll even offer up a recipe for a quick and easy spreadable raisin jam.
Imagine super fast and super easy 2-ingredient sweet and creamy frozen yogurt. Or super simple curried chicken. An d half dozen other yogurt recipes -- well, we have them in today's episode. Whether you like Greek yogurt or regular-style, vanilla or plain, low fat, fat-free, or full-fat, we have you covered with incredible ideas and lots of laughs that you can only find on Cooking with Bruce and Mark.
As hard as it is to come to grips with, sometimes we all have a tiny bit of booze in the bottle that's either not enough for a couple of cocktails or the beer's gone flat, or some other horror. In today's episode we give you great culinary ideas for that tiny bit of vodka, the drop of tequila, and all those half bottles of flat beer. Plus we tell you how to avoid backwash and cigarette butts in your cooking!
Typically, these little oily fish are packed cheek to jowl in tiny cans and topped with olive oil. And yes, they're good for you. But not everyone is in love with them right out of the can. We've got some ideas that use these tasty little filets in ways you may never have thought of. So listen in and discover the culinary secret chefs (and pretty much the rest of the world) already knows.
We all have a jar of honey in our pantry. And aside from putting some in our tea, spreading some on toast, and sweetening our smoothies, most of us rarely touch it. The good thing is honey lasts forever. The other good thing is that we have 10 ideas to use honey in cooking that will have you falling in love with this sweet sticky liquid all over again.
If you're like us, you have a a jar of salsa in your pantry or your fridge and you save it for chips. But we've got lots of ideas to use up those jars of salsa including making a great fish dinner, burgers, and more.
We all have a bottle of ketchup in our fridge. And mostly it's reserved for french fries or burgers. In today's episode we'll offer up ideas for using this sweet and tangy condiment in ways you may never have thought of. And you know those little ketchup packets you get at fast food restaurants? We even have a few tricks for those as well!
Here is part 4 (the final episode) of our series So You Want To Write A Cook Book. The recipe testing is done. The kitchen work is over. And now it's time to sit down and write the book. In this episode Mark offers tips and advice on writing - the discipline of writing stay the same whether it's recipes, fiction, or memoir. It's creative process but it's also hard work and with Mark's help everyone can learn to be a better writer and get your first cook book (or any book) successfully written.
In the third installment of So, You Want To Write A Cook Book, we take you into the kitchen. You'll see how we approach flavors and recipes and how we go about the day to day testing of recipes and structuring them into a book. Too many soups? Not enough noodles? We cover how we make those decisions and offer up some advice that will help with your cooking day in day out even if you never write a cook book.
In part 2 of how to write a cook book, we talk about platform. What is it? How do you grow it? Both are key questions to answer before you begin to formulate your cook book idea and approach agents or publishers.
Bruce and Mark have published over 35 cookbooks and in this exclusive 4 part series explains what you need to know to publish your first cook book.
It's America's favorite food. And we're turning it into America's favorite ingredient. Peanut Butter can be the secret behind tastier oatmeal, richer sauces, and deeper marinades. Listen for our take on this secret ingredient to make all you cooking taste better.
In this episode we go over different styles of knives from paring to carving, chef's to serrated. We'll tell you why you need each kind and what you'll use if for. And we'll tell you the best way to store and care for your knives.
In the kitchen, we have tools we love and tools we can live without. But a good kitchen knife is the one thing we all need. But what makes one knife better than another? In this episode we explain the anatomy of a knife and what to look for when choosing a new knife for your kitchen.
Whether it's sweet, spicy, vinegar based, mustard based, or smokey, BBQ sauce is the one condiment that is overlooked in almost all kitchens. yet it can be a useful tool to brighten up the flavors of just about everything. In this episode we offer 10 ways to use the bottles marvel on everything from ruben sandwiches to potato salad.
Even during this pandemic- we all need to eat. And to do that we need to go to the grocery store. And we can do it without fear, without panic, and without emptying the shelves of everyday necessities that we all need. On this episode we talk about our experience shopping for groceries during the pandemic while we're practicing social distancing and we hope if gives you some sense of control when you have to go out and buy food for your family.
Most of us are stuck at home. Some alone, some with kids. And our favorite restaurants are closed because of the corona virus and even take out is iffy. Which is one reason the supermarket shelves are empty - so many people are now cooking for themselves. And that alone can add the dome people's anxiety level which is already through the roof. We've got some suggestions staying calm in the kitchen and getting through these difficult times with some delicious food and a lot less stress.
If you avoid dairy or are interested in dairy milk alternatives then you probably already know about soy milk and probably almond milk. In today's episode we talk about them plus other nut milks like cashew milk. And we discuss the current favorite Oat Milk.
Good burgers start with good meat and then there's a battle between the gas grill, charcoal, and the cast iron skillet. We'll give you the run down on all of it plus our favorite toppings in this homage to the western world's favorite food.
We are not alone in our love of the Instant Pot. Millions have them. And over 200,000 people have our first Instant Pot Book THE INSTANT POT BIBLE. Today we're sharing a few hacks/tricks we learned about the pot in creating and testing thousands of recipes. Got a hack you what to share? Leave a comment. And please, subscribe to this podcast so you don't miss an episode.
We've been writing about food for over 20 years and we've seen the industry change with new media, a fractured media landscape, and more empowered and enlightened audience. Yet so many food writers (us included) make the mistake that we are still reaching people under the old model: Hyping the gimmick, trying the hard sell, and not connecting with people on more personal level. In today's episode we talk about the ways that reaching an audience has changed and what all food writers can do to make a more meaningful connection with a food loving audience. And how we learn from our readers and listeners every day.
We're writing our 35th cookbook. It's still astounds us that we have so many delicious ideas and thrills us that people continue to want to cook what we come up with. But the process of creating testing and writing hundreds of recipes in just a few months can be overwhelming. But it's also fun. And here's an inside, behind-the-scenes look at what we go through to create one of our books.
Over the years we've eaten in thousands of restaurants around the world. And the good ones all have a few things in common. Find out what makes a good restaurant good and what makes us never want to return.
Everyone knows the Instant Pot can book beans, roasts, ribs, and soups in just minutes. But we're going to show you how to bake in your favorite kitchen appliance. This banana bread is so simple. You toss all the ingredients in the food processor, then into the IP. and if you want to watch a video of this recipe check out our youtube channel COOKING WITH BRUCE AND MARK.
We all need fat in our diets, even a little. Some vitamins are only fat soluble. But your choice of fat can change the way you enjoy food and up your cooking game. In this episode we'll talk about why some butter is better than others, why not all olive oil is made the same, how nut oils can make your cooking amazing, and how even solid vegetable shortening can be a good choice.
Everyday we receive emails from listeners and readers with questions about recipes we've talked about or have developed for our cookbooks. This week we have real world answers to actual problems. Like, "Why did my chicken stew burn on the bottom of my instant pot?" And "what exactly are jarred chestnuts and where can I find them?" Find out everyday real life answer to your cooking conundrums on Cooking with Bruce and Mark. And if you enjoy our podcast, please subscribe and give us a 5-star rating so more foodies can join in on the fun.
At the beginning of every year we see new food ideas and trends that we think might be IT during the year. Whole Foods has confirmed our thoughts on 4 trends for 2020 for food and drinks and we're sharing them with you along with out thoughts about each one. Listen in and if you have ideas of your own, share them with us, we'd love to know what you think.
New Years' resolutions don't work. Why? because people set unrealistic goals for themselves. We cover what goes wrong with most new years' resolutions and what you can do about it. We'll tell you the tricks to making food resolutions you can keep. Promise.
The holidays can be stressful for a lot of us. And add cooking for a crowd, with everyone's food issues, and you've got a situation that can make tempers flare and insults fly. But we've got a plan to help you in the kitchen this holiday season. It's 5 steps to follow to make sure you can get everything done without losing your mind or your family.
The Jewish Holidays mean one thing - great food. And at Hannukah it's all about the potato latkes. For those of you unfamiliar, that's potato pancakes. And whether you like yours with applesauce, sour cream, or even ketchup - there is one thing they all have in common - they are a greasy mess. Until now. Because we've got a recipe for making these holiday delights in the air-fryer with only a spritz of oil. But they are every bit as crunchy and delicious and their oilier cousins. So listen, have a laugh, have a happy holiday, and get the best recipe for latkes you've had since your grandma was around.
This is one of our most popular and beloved episodes from 2 years ago. If you missed it then, listen in and have a few laughs with us as we bake up some delicious dog treats for our favorite pups for the holidays.
Looking for a delicious and unique holiday gift this year? We're offering up our favorite food gifts in this holiday episode. These are items we'd love to receive and bring to all the foodies in our lives. Have a listen and get your hands on some of these amazing food surprises for the holidays and for someone you love.
Chicken fried steak brings up all sorts of images - some mouthwatering - some terrifying. Terrifying because all that deliciousness comes at a huge calorie load. Unless you air-fry it. It's till crunchy and crispy and delicious and mouthwatering but no deep frying, no pots of oil, just the best the south has to offer. And we'll show you how to get the perfect crust in your brand new airfryer!
Nothing beats Eggnog. It's like the most velvty melted ice cream you can imagine with extra booze and it's all for drinking. But for proper eggnog you have to age it a few weeks before serving so now is the time to make yours for this holiday season. Just make sure you have eggs, sugar, cream, milk, bourbon, rum, and brandy on hand. And remember this holiday, this delicious creamy drink is as good in a glass as it is over breakfast cereal!
You love to cook obviously, you're listening to (and hopefully subscribing to) our cooking podcast. And this week we are going to tell you all about our favorite cooking tools and gadgets. These 8 handy and inexpensive items will make your cooking better, easier, more fun, and they make great house gifts and holiday stocking stuffers!
Everyone is love with the air-fryer but we see it all the time on social media. Problems. Fried chicken that's too dry or Steaks that are burned on the outside and raw in the middle. We've got you covered in today's episode where we talk about the most common mistakes you can make when using your air fryer and how to avoid those mistakes. Guaranteeing you perfect food every single time.
Nothing beats fried chicken. But the mess, the oil, the calories from deep frying. This week we use our air fryer to make 2 kinds of delicious fried chicken without all that oil, without deep frying. But both styles render up a crispy crunchy juicy piece of fried chicken that you won't soon forget. One is a classic buttermilk soaked chicken air fried in a seasoned flour coating. The other takes boneless skinless thighs and coats them in a mixture of ground pork rinds and panko for a super crispy coating that tastes like it was deep fried. Give a listen and see if you don't agree that air frying chicken is the best way to make this delicious indulgent treat.
Air fryers are the new instant pots. The appliance of the year - of the decade. You can get a fried crunch with almost no oil and you can reheat left overs almost as fast as with a microwave but end up with a crispy finish on everything from left over pizza to frozen egg rolls. But air fryers remain a mystery to a lot of people. How exactly do they work? And why do some come with a drawer while others look like a toaster oven? In today's episode you'll learn everything you need to know to get started air frying from how to choose the right model for you and what's the best dinner to start off with.
A few episodes back we talked about all the trials and travails of writing cookbooks. In this episode we cover all the wonderful bits and delicious pieces of our career. Our next book THE ESSENTIAL AIR FRYER COOKBOOK comes out in November and it's our 32nd cookbook. That's a lot of recipes, a lot of great food, and time spend with a wonderful community of professional and non-pro foodies. Listen and see just how much fun it really is to create a cookbook from start to finish.
Peanut Butter is America's favorite food for good reason -- it's delicious, nutritious, inexpensive and totally versatile. It's so popular that a few years ago, Bruce and Mark were interviewed by Barbara Walters about peanut butter when they wrote THE ULTIMATE PEANUT BUTTER BOOK. In today's episode, they talk about how and when peanut butter was created and share plenty of incredible ideas, tips, and tricks for adding peanut butter to everything from slaws to stews.
Bruce and Mark have published 32 cookbooks in the past 20 years. They've seen it all, the good, the bad, and the ugly. In today's episodes they talk about the challenges they face every day in testing recipes, endless shopping, and tasting enough food everyday to feed a large family. They love what they do, and keep coming up with new ideas for new books. But in today's episode they share some of the struggles - the worst parts of writing a cook book.
Marshmallows are sweet, sticky, delicious and useful in lots of recipes. Most people think they're made with egg whites but in fact, they're made from gelatin. We'll tell you how to make your own and a offer ton of ideas to use marshmallows (store-bought or homemade) - and we have a ton of laughs along the way.
In the old days Martinis were always made with Gin and stirred, not shaken. Then along came Bond.... James Bond. His preferred method was shaken not stirred. What a douche. So now we have to go back and explain what happens when you shake a drink vs stirring it and why sometimes stirring is just the way to go.... otherwise, well listen and find out.
It may be early autumn in New England, but tomatoes are at their height and bruce and mark spend the day in the kitchen turning 25 pounds of tomatoes into 10 quarts of marinara. It's delicious, it's fun, and it's full of laughs.
Bruce and Mark respond to listeners questions about avoiding simple cooking mistakes. You'll discover the secret to perfectly cooked steaks and chicken, how to keep your cookies from flattening out, and how to make the most perfect cheesecake every time.
Meat loaf is such an American staple - a total comfort food. But it's often too complicated - soak the bread then squeeze it dry, saute onions, blah blah blah. Or version is superfast, super tasty and done in one bowl. And in this episode we tell you how to bake it ion the oven or cook it in your Instant Pot. Plus there's a video that goes along with it at https://www.youtube.com/channel/UCEHB7jMymvg63b6x30qx5Jw/videos
Bruce and Mark respond to a listener request for more chocolate on the show. So in this episode they give a little history of this global favorite and a recipe for the best chocolate chip cookies ever.
Bruce and Mark answer questions from listeners about everything from the proper way to cook with the Instant Pot to How to easily cut a cheesecake. Listen in to learn a few tips and have a few laughs. And send us your questions, you never know when they may end up in another episode.
Bruce and Mark offer up tips for cooking frozen meat right in your Instant Pot without having to thaw it first. And they make a tasty Chicken Teriyaki.
We've written a book on ham, on peanut butter, on ice cream, chocolate cookies, shrimp, potatoes, and more but we've never covered America's truly favorite food until now. Having just come back from a trip to the UK we can assure you that we do, in fact, have the worlds best bacon here in the USA. And we'll suggest some new ways to cook it as well as to cook with it. Bacon Chocolate Chip Cookies anyone?
Our last Instant Pot FAQ episode was so popular that we decided to record another one with all new questions taken from members of the Instant Pot Community on Facebook. Questions like can you halve a recipe and if so do you halve the cooking time? Or what about leaving the house with the IP on, yes or no? Have a listen and you'll learn even more about your favorite appliance and how it helps make delicious dinners faster than ever.
The Instant Pot is the number one appliance of the year if not the new century. Over 1.5 million people are active in the IP social media group on Facebook. Now that's a lot of people. And as of 10/2 our newest book THE INSTANT BIBLE is on sale. So we thought it was time to answer some FAQs that show up on social media about the IP every day. And instead of making up questions, we've taken these questions from real people on social media. So have a listen and learn everything you can about your favorite new appliance.
Bruce and Mark are back with a new episode of COOKING WITH BRUCE AND MARK. They're putting together two delicious vegetables in one dish that aren't usually found together, beets and corn. The results are just delicious and so much fun to listen to! You can get the full recipe at www.bruceandmark.com
It's the middle of February, we're iced in working hard on a new book due to our publisher in 12 weeks. So like any sane couple, we decided this was the perfect time to get a new puppy. And in honor of our new family member, Nosh, and since we had no time this week to record a new episode, we are rerunning one of our favorites to celebrate our canine companions. We swore we would never make our own dog food or treats. But how can you look into your sweet collies' eyes and not crumble. Mark shows Bruce how he whips up some incredible cookies just for our furry well-wishers.
It's all about the sauce, 'bout the sauce, 'bout the sauce. You can always get away with store bought noodles for a bowl of ramen at home, but you cannot and will not find Ramen broth in the supermarket. And typically it takes days to make great ramen broth, building flavors with seaweed, chicken, pork, bacon, soy, scallions, and ginger. But in the Instant Pot you can do it in 2 hours and it tastes like it too you days. We've got the recipe for you right here and we'll tell you how to turn that broth into fast and delicious bowls of Ramen Soup.
Every once in a while we come across a recipe in a book we have to share. This one is from a Weight Watchers book called Yes, Italian! While we write a column for weightwatchers.com we didn't write this book or benefit from its sale, but we did love this recipe. A one-pot dinner made with our favorite fish, halibut. You cook up some orzo in tomatoes, olives, and capers, then slip in the fish for the last few minutes. It's really simple, totally delicious, and as the recipe say,s only 6 Smart Points. So if you're following weight watchers you have to try this and if you're not following weight watchers you still have to try this, it's that good.
Imagine creamy rich and delicious risotto in 10 minutes with no stirring. It's possible with an electric pressure cooker like the Instant Pot. In this episode we give you a road map to risotto so you can make your own creation any night of the week - making this Italian classic part of your regular rotation. Imagine Risotto with Porcini Mushrooms, Leeks and Butternut Squash. Or Risotto with Fennel adn Asian Pears. We'll tell you how to make them perfectly in any electric pressure cooker you happen to have.
Why make your own granola? Because despite shelf after shelf of granola in the supermarket not a single bag or box has everything you want and probably has a few things you don't want. In this episode we'll teach you the basic three components to making a killer granola that suits your taste - even if that is gluten free! It's easier that you think, your house will smell fantastic, and you'll have breakfast every day or even the perfect ready made topping for baked apples and other fruit crisps.
Ever wish you could eat lasagna everyday. We do, and with our new recipe it's almost possible. The secret is cutting the components down to 4 things.... the most important is the no boil noodles. If you don't know about them, get your head out of the sand and check them out. You put them into the lasagna without having to boil them first and they cook up perfectly right in the casserole. Second is Marinara. Don't have your won sitting in the freezer? Then go for jarred but listen in and find out what to look for so you know you're getting the best stuff. Sausage - yeah, you have to brown up some sausage meat, but how hard is that? And finally, a simple to make parmesan cream sauce - well, this is COOKING with bruce and mark and you have to do something!
Until we're back from our holiday travels, we're sharing some of our most popular podcasts and recipes. Today is dry fried chicken wings. If you thought they were a good choice for the super bowl, they're an even better choice for new years day.
We're still on the road for the holidays so we're replaying one of our most popular podcasts of all time - Halvah Cookies. Halvah is a sweet sesame paste candy form the middle east and Bruce has found a way to bake it into the crunchiest and chewiest cookies ever. listen in and them try making a batch yourself.
It's the holidays and we're on the road. So we're bringing you a classic episode of Cooking With Bruce and Mark. Lemon Ice Cream. It's our first episode and the recipe is as delicious today as it was 2 years ago when we first aired it.
Our major kitchen appliances are made to last about 20 years. But the wrong kitchen maneuvers can cut that life in half. And the worst of the worst is putting a hot pot of anything into a cold fridge. We know, the USDA goes on and on about food safety and not keeping food at room temp. But while putting something hot in the fridge may cool it down faster it will also wear out your fridge faster too. Listen in and find out how this happens and what you can do to keep food safe and keep your fridge running a lot longer.
Unless you live in Fair Lawn New Jersey - home of Hot Bagels on Morlot Ave - then you need to be making your own bagels. Since the closing of H&H in NYC, most bagel store bagels are good, at best, and dare we say all supermarket bagels suck. There we said it. Now, making your own bagels is a 3 step process.... 1. Dough - simple, made in the food processor and allowed to rise. 2. Shape - we explain how, then boil for 1 minute. Then bake. It's faster than getting your car and driving to Fair Lawn - and to be honest, these might even be better.
If you've ever watched the PBS's THE GREAT BRITISH BAKING SHOW. then you've seen 16 of England's best bakers all sitting in front of their ovens peering through the glass door to see how their bakes are doing. No one opened the oven door unless it was absolutely necessary. Take a lesson. Every time you open that oven door you can drop the temperature between 25 and 75 degrees F. And that can kill your muffins, rolls, breads, and cookies. We have a few solutions other than looking through the glass door - yes, we know not every oven has that peek a boo window. So listen in and find out what you can do that will make your baking even better, without really doing much at all!
It's post thanksgiving and one of us is very tired of turkey. So our thoughts to December holidays the ever elegant always spectacular Prime Rib Beef Roast. Only we've raised this one up a level or two with our low temperature roasting technique that allows you to coat the roast in any number of spice rubs that won't burn. But the most amazing this is that the roast will be rare from edge to edge. No red center, turning pinker to the edges, with a gray outer layer. Our is rare from the bone to the outer edge with a mouthwatering crispy browned crust. So here you go, Happy Holidays.
This is less a cooking mistake than a food storage mistake, but storing items in the wrong place can become a cooking mistake when you find out that your oil has gone rancid, your lime juice as oxidized, or your olive oil has solidified and can't be poured. In this episode we'll give you the run down on what should be stored where and why - from nut butters to flour, oils to worcestershire sauce.
Thanksgiving is the one holiday that everyone cooks for. Even if you don't cook any other time of the year. But sadly, it's also the one holiday that everyone stresses out over. People even practice cook for Thanksgiving. They do a run through. And as food writers having written many articles about cooking for Thanksgiving we feel a little responsible for your stress. So we're here today to help you understand that Thanksgiving is just another meal. And the holiday is about the getting together, it's not about the food. So see your family, share a meal with friends, but do not stress out over cooking this holiday. Listen and find out why it's really easier than you think.
First off let's admit up front that as a Texas, Mark like his chili with meat and without beans. As they say down south "If you know beans about chili, you know chili has no beans." But we were craving chili and Bruce wasn't in the mood for meat and developed this recipe for a bean chili that is made with pure chili powder, three kinds of beans, and 3 secret ingredients that give it a rich meaty texture without adding a spec of animal protein. And no, 'we;re not resorting to vegan soy crumbles or any meat substitute. It's simply a matter of the right combination of grains and legumes. Seriously, try this chili, serve it folks without saying it's vegan and we bet you they won't know the difference.
Why is it that pasta dishes always taste so much better when you eat them out in an Italian restaurant? There is a simple answer, but it's not that a chef made the sauce. It's that any chef worth their salt will salt the water they boil the pasta in. And while that may seem like a fussy step, it's terribly important. Pasta is a dry food that needs rehydrating as it cooks, that is in boiling water. And it will absorb whatever flavor is in the water. IF you add nothing your pasta gets nothing to enhance its taste. But the simple addition of a small handful of salt to pot of water can make bland pasta taste so incredible just a little garlic and or olive oil is all you need for an incredible dinner. And we've heard the complaints... "but the water takes longer to boil if it's salted." Look, you're not boiling seawater, just a few tbs of salt to a pot of water and if it adds a minute to the time it takes that pot to boil then we think that's a minute quite well spent.
For most people, getting dinner on the table night after night is not an easy task. As cookbook writers we have in the past contributed to this dilemma. Calling for ingredients that no one can find, or even know what it is. And that is a trend in cookbooks that is continuing--with books that are so aspirational, no one will ever cook out of them. Since leaving New York City and moving to rural New England we have a new take on how hard it is to make dinner every night. We no longer have access to delivery services or high end markets without driving over an hour. And we understand the ongoing struggle that most people face and have faced for decades. While we don't have a absolute solution to this problem, we do have a few ideas and ways to try and make it easier to just feed yourself and your family every day.
We've taken a class from our childhood, Drakes coffee cake, and recreated it in sheet cake for for today's episode. As usual, there are tips and tricks and hints for better baking along with way. And a few laughs and one completely incredible easy to make recipe for a cake that you will want to make for company this fall and holiday season.
Installment #13 in our series on common cooking mistakes and how to avoid them, we're tackling garlic. Most people throw it in a pan along with the onions and that's just not a great idea. Garlic has a tendency to burn and adding it upfront can cause that to happen imparting a bitter taste to your dish. Garlic is actually a sweet flavor and adding it at the right time can make all the difference in your cooking. Listen and find out why and how.
We've offered up a lot of sheet cake recipes in honor of our upcoming book ALL TIME FAVORITE SHEET CAKES AND SLAB PIES but this one is different. It's more like a candy bar with shortbread/peanut/fudge all baked in a 13 x 18 sheet pan. Its' really super easy to make and it's simply addictive.
One of the worst mistakes in cooking is one of the easiest to fix. Don't overcrowd your pan when you're browning meat for a stew or braise. Because just like your uncle Manny, food gives off a lot of liquid when it gets hot. And if your meat is all bunched up together in the pan, that liquid doesn't hit the bottom of the pan to evaporate, it pools around and on top of the meat and all that meat in the pan steams instead of browns. Now you probably can't the image of uncle Manny lying on a towel up against a thousand other people on a hot beach, all giving off liquid that has nowhere to go: You're welcome. So give it some room and let it sit there searing away. Don't poke at it, don't move it around. Let it brown and let the juices run to the bottom of the pot to evaporate and you'll have upped your cooking game like a pro.
We are in total sheet cake mode. Our new book ALL TIME FAVORITE SHEET CAKES AND SLAB PIES comes out in a few weeks - you can order yours with this link.... http://amzn.to/2sZ431X -- And last week we were on QVC with the most charming and friendly Dave Venable, who gave us two happy dances during our segment. Anyway, this recipe isn't from our book, it's exclusive to this podcast and our website www.bruceandmark.com and we make it and taste it live for you today. It's a soft and spicy dark molasses cake with a white creamy frosting that has just a hint of whiskey. So get the recipe, have a few laughs, and don't forget to subscribe to cooking with bruce and mark so you don't miss an episode.
The flavors of the middle east are in our blood. Well, in Bruce's - as his mother was born in Palestine. And so the foods of the middle east were always around, felafel, hummus, baba ganoush... But Bruce's uncle was from Iran so Arabic spices are also a big part of our cooking. There's a famous Iranian chicken dish made with pomegranate molasses and walnuts which most people who love middle eastern food know, it's called Fesenjan. It's sweet and sour and delicious. But the dish we're making in this episode is more complex, more deeply flavored, and much richer. We use a spice called Loomi - small dried black limes. And we add tamarind concentrate for an added sour pop to balance the sweetness of the apricots and the richness of the cashews. You must marinate the chicken overnight in a spice paste and after that the hard part is over. Served this with rice, preferably tahdig - long grain rice with browned crunchy crust. We'll cover how to make that in an upcoming episode.
We teach a lot of cooking classes in large kitchens with teams cooking the same dishes at 4 or 5 stations around the kitchen. And like all executive chefs in restaurants, we carry around plastic tasting spoons so we can taste what's going on inside each teams' pots. The surprising this that we are the only ones in the kitchen actually tasting what's being cooked. Most students, like most home cooks, don't taste along the way. So does it need more salt, pepper, lemon, cream, thyme, or dijon? The only way to know is to taste it long before it gets to the table to serve. Sitting down to eat with your family or company is not the time to discover that your stew, soup, or chicken salad needs a flavor adjustment.
Last week, I was out shopping for groceries to test recipes for an online cooking class we were teaching when Mark texted and said "can you pick up fish for dinner, let's have it curried." There I was, already at the fish counter at Whole Foods with an array of fish in front of me. I knew that red snapper was perfect for curry, but it wasn't a positive choice from seafoodwatch.org, an organization that tells you which species are sustainably fished and which should be avoided. So I looked up their website right there on my phone and compared what I saw in the case to what those fish experts were telling me. We ended up with black tail snapper, a thick, firm white fleshed fish. This curry is fragrant, rich, and super fast to make. The sauce is made with ginger, lemongrass, green curry paste, and turmeric. It cooks for about 15 minutes before adding the fish which goes another 10 minutes or so. Try it, and if you're in doubt about which fish to buy for this dish or any other just look up the info at seafoodwatch.org. --bruce
This is common cooking mistakes, the short version of Cooking With Bruce and Mark that comes out every Tuesday. Today, we're going to help you improve your baking game. Your cakes will be more tender. They will be lighter. And they will be more delicious. The answer is as simple as don't beat the flour into the batter for very long. The longer you do, the more gluten you develop and the tougher your cake gets. Listen in and well explain the perfect way to make light and tender cakes every time.
We are dedicating this podcast to olive oil, one of the most commonly used ingredients in the modern kitchen--and recently one of the most maligned. The headlines have stated that almost 70% of the imported olive oil sold in the US is not real. So we're going to share with you everything thing you need to know to make great decisions when staring at a wall of olive oil at the store.
This short episode talks a bit about patience. The patience to put a cold piece of meat in a hot skillet and then let it be. Don't mess with it if you want a good crust. It takes time, 3 or 4 minutes. And that time will pay off since a good crust will pop right off a hot skillet. Truth be told, you only need to turn that piece of meat once. That's right, no flipping and flipping and flipping. Let it be. Then turn it once. Listen and find out why this works.
We're using the pressure cooker to cook wheat berries in half the time they'd require in a stovetop pot. Then we're turning those tender whole grains into a spicy and flavorful South East Asian salad with ground pork, fish sauce, palm sugar, lime juice, and herbs. To top if off, we're serving it wrapped up in Boston lettuce leaves. It's low carb and high flavor!
Each week we offer a few little tips and hints that will improve your cooking tremendously. This week it's all about cookware. Specifically non-stick cookware. We love our nonstick skillets but we only use them for certain things, like eggs. Nonstick isn't meant for everyday cooking. You shouldn't heat most non-stick surfaces up over 350 degrees, and even those that can go to 500 degrees won't work when you need to sear and brown a steak—you'll get your skillet up to 600 or higher for that purpose. And non-stick surfaces have a limited life span. They can be heated and cooled just so many times before they lose their slippery skill set. So save your non-stick pans for things that really need a nonstick surface, like eggs, pancakes, or even melting sugar. Then they'll work great and last for years.
This week, we're making deviled eggs. But not just any deviled eggs, we're making Hammy Deviled Eggs. The recipe is from our book HAM: An Obsession With The Hind Quarter. It starts the same as most deviled eggs—you boil eggs, peel them, split them, and take out the yolks. But we add a few secret ingredients that take these way up over the top. Ham, sure, but also horseradish. The recipe is easy, the eggs, are delicious, and along the way to them we'll offer you tips and hints for cooking and peeling the perfect hard boiled eggs. So if it's still pre-labor day, then make some of these this weekend for your holiday table. And if it's past September 4th, be assured that these hammy deviled eggs will be perfect any time.
Each week we offer a few little tips and hints that will improve your cooking tremendously. This week it's all about baking. If you've ever baked cookies, cakes, or muffins, you've probably had to "cream the butter and sugar." We all know that simply means beating them together with an electric mixer. But how much mixing is enough? When is the butter and sugar "creamed" to the appropriate point. And the fact is that most cooks tend to stop beating the mixture too soon. When you beat butter and sugar, the mixture goes through several stages ending with a soft, light, and creamy mixture that is full of air. And that is what creamed is all about. It's the air you beat into the mixture to make your cakes taller, your cookies higher, and your baking better all around.
We're here to tell you that white bread can be a thing of beauty and wonder. True, you have to make it yourself, but you are listening to a cooking podcast! Our recipe is from our book THE ULTIMATE COOK BOOK and we'll take you through the simple steps of making this bread. If you have a stand mixer, you don't even need to knead the dough. This bread almost bakes itself. So listen in as we make it, taste it, and share some tips and hints for success in your kitchen.
Each week we offer a few little tips and hints that will improve your cooking tremendously. This week it's all about meat. If you've ever though the timing in a cookbook or food magazine was off, if you ever wished your steak didn't go from well done on the outside to rare in the middle, and if you ever just wanted to feel more proficient in cooking meat of all kinds we have the answer for you. Let your meat rest at room temp for between 30 minutes and an hour before cooking it. Unless you live in equatorial climes it's perfectly safe. You see, putting cold meat in the oven means the meat has to warm up before it starts cooking and that happens from the outside in. And that's why you ned up with a ring of well done meat around a rare center. Room temp meat can start cooking right away and so not only will if cook faster but it will cook more evenly. You're welcome.
Our new book ALL TIME FAVORITE SHEET CAKES AND SLAB PIES comes out in October. We will be on QVC September 20th with it! But for this episode, we decided to create an exclusive recipe that's not in the book just for our podcast to give you a preview of what to expect when you get your hands on a copy of our latest baking book. It's a blondie sheet cake with a maple glaze. Sheet cakes are 18 x 13 inches--and they feed a lot of people. This one's made with a chocolate chip cookie style dough that bakes into the chewiest chocolatiest blondie ever. Listen in and get the recipe for this mouthwatering dessert.
Until we live in a world where every baking recipe is written in grams of flour and sugar, you have to know how the person who created that recipe scooped their flour? Scooping flour against the side of the bag or container will put more flour in your measuring cup that simply dipping it in from the top. And spooning the flour into the measure cup will yield a much lighter cup of flour. Even if you are consistent and always scoop it the same way, your cakes will have either too much or too little flour unless you scoop it the same way the person who created the recipe did. Here's our method.
Vegan ice cream gets a bad wrap. It's often not creamy, only icy. So we've crafted a special ice "cream" that will meet the demands of even finicky tasters. Ours is a formula of coconut milk, cashew milk, and a sugar syrup (flavored with ginger) that creats a rich, creamy, smooth, and satisfying vegan ice cream. Listen in and discover the secret of making ice cream without dairy or eggs.
If you bake, you know that the standard recipe calls for large eggs. If you only have medium eggs, or extra large, or jumbo, you're adding either too little liquid and protein to your batter or too much. Doing so will make a cake denser and gummier. When cookbook authors develop recipes, we try to use standardized ingredients that are available everywhere so that home cooks can have the same results we do. But a lot of people don't even look at what it says on their carton of eggs.
Today we're making one of our favorite middle eastern dishes: Kibbeh. It's a dish made with ground meat and bulgur wheat. It's seasoned with cumin, coriander, ground sumac, sage, and allspice. Think of it as a meatloaf with a filling of friend onions with more browned ground meat and toasted pine nuts. It's truly one of the most delicious things you'll ever make. And we're giving you a recipe for a rich and savory tahini sauce to go with it. it's the same kind of sauce you've probably had on a felafel sandwich. So listen to us cook this amazing dish and help spread some peace and joy around the world.
We've talked about mistakes home cooks make and one of the most basics is about tools. We've talked about getting bowls that are big enough to toss things around in and now it's time to talk about cutting boards. Skip the postcard sized cutting boards and get yourself a large new bamboo or plastic cutting board. Something large enough to cut up a chicken on with it falling on and contaminating your counter. Or something you can use to peel and slice a few pounds of potatoes, a whole bag of carrots, or a large head of lettuce. Trust us, once you start in with a large cutting board you'll see an even larger improvement in your enjoyment of cooking and of the food your prepare
We've written 3 ice cream books and so we were asked to celebrate National Ice Cream Month with the hosts of Fox and Friends last weekend. We went on the air and tasted some absolutely delicious browned butter butter pecan ice cream and some cherry cheesecake ice cream. Both flavors are from our book A La Mode which pairs the ice creams with some delicious baked desserts like coconut almond bear claws for the cherry cheesecake ice cream and browned butter graham crackers for the browned butter butter pecan ice cream. On today's episode, we're making and tasting the cherry cheesecake ice cream. And as always the recipe can be found on our website bruceandmark.com
Being a better cook is all about having the right tools. And most home cooks out there are missing the one tool that makes cooking so much easier - a large mixing bowl. We're not talking about the large bowl of your nesting set - even that is probably too small. What you need is a large mixing bowl, or two. Something that you can toss a large salad in without having lettuce or radishes fall over the side. Something you can whip up a cake batter in without having to put the bowl in the sink for fear of spilling half the batter on the counter. Most housewares stores and even hardware stores sell individual mixing bowl. So go upgrade your bowls and you will instantly upgrade your cooking.
This week, we're tackling a classic British dessert that is the most perfect summer treat of the American table, a summer pudding. Never had one? Well, if you like bread and jam you are going to love summer pudding. First you mix a ton of fresh (or frozen) berries and sugar in a sauce pan and cook it 5 minutes until it's jam-like. Then you layer that jam mixture with slices of white bread in a souffle dish. Then chill it. When you unmold it you have a deep purple cake that is moist with berry goodness that you can cut into wedges just like a cake. Just don't forget the whipped cream!
Here's the first of a series of bonus episodes of Cooking with Bruce and Mark. In these bonus episodes, we're tackling common cooking mistakes. Here's a simple one to fix and improve your cooking. List in and find out why and how.
This week we're beating the heat with the most delicious and fun ice cream imaginable. Snickers Bar Ice Cream. We put the snickers in the vita mix or blendtec blender right along with sugar and cream for a super smooth super creamy snickers flavored ice cream that can't be beat. So listen in for how to make this amazing ice cream with your turbo blender and have a few laughs with bruce and mark.
Today we're taking on an American classic candy - MARSHMALLOWS. If you've never had a homemade marshmallow you're in for the treat of your life. Chewy and sticky, light and yet dense all at the same time. And only 5 ingredients. Water, Sugar, Corn Syrup, Gelatin, and Vanilla. Make them now and have them all summer for s'mores or just for eating out of hand. And they make a unique and delicious house gift if you're invited for dinner, a BBQ, or a weekend in the country. All you need is a mixer and you're good to go.
This week on the podcast we're using the pressure cooker to make something that will improve your cooking for months. Garlic Confit. Under pressure, the garlic, submerged in olive in jars, turns a rich golden brown, sweet, and aromatic. It infuses the oil with flavor that you just can't get in store bought flavored olive oils. It's a fun recipe to make and the results will stay fresh in the fridge for months. Try it on pasta, bread, roast chicken, and more. Listen to the whole show for how to make garlic confit and all the incredible things you can do with this amazing condiment
We're working on yet another new book, THE KITCHEN SHORT CUT BIBLE. And so we've been playing around with the waffle iron a lot. It saves time and makes lots of things more easily that you can do on the stove or in the oven. Case in point - this banana bread recipe. Sure, we make it in the waffle iron but that doesn't make it a waffle. It's a banana bread batter, though with much less sugar than the kind you might bake in the oven. And that's just it, you DON'T have to turn on your oven. The waffle iron turns this banana bread batter into crunchy tender not too sweet rounds of banana bread in just 90 seconds. Listen in and get the recipe. Or get the recipe on our website bruceandmark.com. But still listen and have a few laughs with bruce and mark.
Bruce and Mark have new book coming out in October called All Time Favorite Sheet Cakes and Slab Pies. And so they're offering up some new and exciting slab pie recipes that aren't in the book now so you don't have to wait to start enjoying the joys of slab pies and sheet cakes. What are slab pies? They pies bakes in a large lipped 18 x 13 inch sheet pan. Square corners. Rectangular pies. The perfect balance of crust and filling. This time it's no-back apricot cheesecake slab pie with a graham cracker crust. Learn how to make this and incredible pie and join in the fun.
We organize our closets, attics, basement, and storage spaces every spring. We tune up our cars every spring. And we clean out the gardens, too. But our kitchens need the same cleaning and tuning up every year to keep them running efficiently as well. You know the rule about closets...if you haven't worn it in a year, throw it out. Well the same goes for most things in your pantry and your freezer. Four, rice, whole grains, crackers, chips, and nuts can all turn rancid within a year. Use your nose. IF it smells off, toss it. Not sure if it's still good? Better safe than sorry. And meat won't last forever in your side by side self defrosting freezer. A year for beef and poultry. 6 months for fattier cuts like pork shoulder, bacon, and sausages. But there's more. Buy an oven thermometer and check to make sure your oven is cooking at the proper temperature. If not, we have 2 ways to fix it, listen in and find out how. And finally, check all your equipment like wooden spoons rubber, spatulas, and most importantly non-sitck cookware. We'll tel you what to look for and what you need to do to keep cooking safely.
It's Passover, again. And our favorite thing about this jewish holiday is breakfast. No bagels, no english muffins, and no toast. But there is Matzoh Brei. That delicious combination of matzoh and eggs skillet fried into a thick pancake that's sort of a cross between a frittata and a torta. We hear you - you like it scrambled. Nope, that's just wrong and we'll tell you why as we make our favorite Passover dish and give the recipe so you can make it a home, too.
Great news. Our new book ALL TIME FAVORITE SHEET CAKES AND SLAB PIES has been chosen by QVC. So when the book goes on sale in early October, we'll be on QVC once again. And to celebrate, here's the first ever recipe from that book available anywhere. This is our Cinnamon Roll Sheet Cake. It's a rich buttery cake with lots of cinnamon sugar swirls and and vanilla glaze. Nuff said.
Sheet Cakes. Slab Pies. just those words make our mouths water. The thought of 234 sq inches of luscious cake topped with oodles of icing. Or 234 sq inches of crunchy flaky pie crust topped with fruit, nuts, lemon curd, and whipped cream. This book will be out in February and we'll start offering up some recipe exclusives here on Cooking with Bruce and Mark. So listen in and get ready for some amazing dessert.
This is the first podcast we've put up in a few weeks because we've been dealing with an injured pet in the family. He'll be fine, but it's a great chance to talk about cooking for people who are sick and being creative under duress. And in honor of our collie SPRITZ, we're presenting one of our favorite recipes to you again - home made peanut butter dog biscuits.
This is the last Chinese dish we are doing in continuing our celebration of Chinese new year. We're making dry fried chicken wings from Sichuan province. These wings are fist deep fried then stir fried in is a spicy sweet sticky sauce. Make them once nad you'll see that they truly are the crack of chicken wings. The ingredients are all available in your local store this time, nothing scary and everything delicious.
It's the year of the rooster in the Chinese calendar. And though officially Chinese new year was on January 28th, the celebration lasts 15 days and we're continuing to offer up some incredibly tasty dishes to celebrate the holiday. This dish is Dongan Chicken. The chicken is first poached in an aromatic broth and then cut into pieces. Those pieces are stir fried with ginger and chilies, black vinegar, and little of the braising liquid. Finally scallions and toasted sesame oil top it all off. Listen in and learn to make this authentic Chinese dish and continue to celebrate Chinese New Year with Bruce and Mark.
We're still celebrating Chinese New Year with another incredible Macau dish frmo the restaurant Fat Rice in Chicago. This one uses rice vermicelli and shrimp, roast pork and bean sprouts, carrots and scallions. It's not spicy but it's so aromatic. And as you'll hear, we cook it in under 5 minutes. Amazing.
This month we'll celebrate the Year of the Rooster. And to start the festive activities off we're making 2 aromatic, spicy, and mouth-watering Asian sauces for noodles, dumplings and other celebratory dishes. Get these recipes on our website www.bruceandmark.com or listen in an find out how to make these incredible Chinese Delicacies.
Today we're repeating one of our all time favorite and most popular recipes. CHRISTMAS LEBKUCHEN COOKIES We're in upside down world this week on "Cooking with Bruce and Mark." This time, Bruce, a bar-mitzvah'd New Yorker, tackles the most Goyisha of all Christmas cookies, Lebkuchen. Mark eggs him on to make these holiday miracles. The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COO
For years we've heard that we have to ditch our wooden cutting boards and buy plastic ones. Maybe you're already done that. Plastic was supposed to be more sanitary. You can put it in the dishwasher. Well, true, you can put it in the dishwasher and you have to wash wooden and bamboo boards by hand. But that's about it. They both can retain bacteria but if you properly wash them they're both safe. So why choose one over the other? Plastic is convenient - you CAN put it in the dishwasher. And wood? Well it's stylish, old school, and it feel great when you cut on it with a knife. So choose which ever you like and don't worry that one is cleaner than the other.
Even back in chef school we were taught that we throw a handful of salt in the pot of water to make the water boil at higher temperature so the pasta cooks faster. WRONG. A handful of salt in a pot of water barely effects the boiling point of that water. What the salt does is make that pasta taste better. The same goes for stews, soups, and what ever you're cooking on the stove. So use salt, but use it because you like the flavor, but because you think you're cheating the cooking gods into making your water boil any hotter.
This one is a class from our book THE ULTIMATE COOKBOOK. Inspired by the rich fruity sweetness of mincemeat but without the suet (beef fat) - this version uses a ton of healthy dried fruit, a smattering of winter spices, and the flakiest crust you've ever tasted. It's a lot easier than it sounds and this recipe will become your family's favorite for years to come.
Looking for a lighter and easy meal after the heavy drudge of holiday cooking? We certainly were and what we found that hit the spot is this Red Lentil, White Bean, and Tomato stew that we make in the pressure cooker. The flavors are very middle eastern/north african/indian and since we're using canned beans this takes under 10 minutes in either the electric or stove top pressure cooker.
We were both raised being told we had to drink 8 tall glasses of water every day. And we both had to pee all the time. In the movies, in school, at our friends' houses. Too much. Enough already. Do we really need to drink 1/2 gallon of water every day. Maybe, but maybe not. We get water from a lot of other places than say, water. We get it from coffee, tea, sodas, fruits, veggies, even a burger has water. So why were we told we had to drink so much? It was a misguided way to get kids to stop drinking so much coke. Drink water instead and you won't be as thirsty for coke. But the truth is we do need to drink water but not necessarily 64 oz a day. More if you live in hot climates, less if you live where it's cool and damp. More if you're larger, less if your smaller. So drink water. Drink it because you like it. Drink it because you're thirsty. But don't drink 64oz a day because some doctor in 1974 told your grandmother that you should.
In this week's recipe episode Mark (the writer and the Christian) teaches Bruce (the chef and the Jew) how to make Eggnog, the most Christian of all holiday beverages (and perhaps of all beverages of all time). It's actually simple. There's no cooking, just a lot of whisking, a lot of milk, a lot of cream, a lot of sugar, and a lot--and we mean a lot--of brandy, rum, and bourbon. So listen in and find out how to make the easiest and most delicious holiday nog ever.
After writing over 30 cookbooks, we know a thing or two about how to describe what's going on in the kitchen. And it drives us nuts to read recipes that offer up instructions that just don't make sense. De-bone the chicken? Hmm, do you de-peel and apple? Nope? Then you don't de-bone a chicken, de-pit an olive, or de-peel and banana. You simply bone, pit, or peel them. But there are more and we'll offer you up a laugh filled episode as we take down these culinary recipe cliches.
This week's recipe is one of the most delicious and inventive recipes we've ever made on COOKING WITH BRUCE AND MARK. Gluten Free. Fudgy. East-To-Make. This recipe is right out of our book THE TURBO BLENDER DESSERT REVOLUTION. Listen to Mark make these brownies, get the recipe and never deprive yourself again of this chocolate deliciousness.
It was so common in the movies of the 40s and 50s for someone to be served coffee to sober them up fast that we all as a society believed it to be true. Get drunk. Drink Coffee. Drive home. Not cool. The only thing that sobers you up is time. Time for your liver to process the alcohol in your blood, to degrade it and remove if from your circulation so that you can think clearly and react quickly once again. Coffee, on the other hand, is full of caffeine which is a stimulant. IT makes you feel more alert, but in fact you're still drink with all that comes along with that; bad decision making, slow response time, and perhaps dancing around wth a lamp shade on your head. The trouble is you're more alert so you think you can do anything, like drive home. So actually, coffee and drinking is a bad combination. If someone you know is drunk and wants to drive, stop them. Don't give them coffee. Give them a large glass of water, to help with alcohol's dehydrating nature, a couple of aspirin and let them sleep it off on your couch.
We're back to cooking our kitchen. Well, Mark is cooking in the kitchen and Bruce is watching, helping, judging, and making color commentary. This morning it's a Cranberry Walnut Pumpkin Bundt cake. Yup and old fashioned bundt cake with all the flavors of the fall and holiday season. In this recipe Mark is using pumpkin that Bruce roasted and drained but you can easily use canned pumpkin and this will turn out delicious every time. Other incredible ingredients include dried cranberries, chopped walnuts, diced candied orange peel, cinnamon, and nutmeg. So, get in your kitchen and cook along with us, or listen in the car and bake this cake when you get home.
Back in the 60s our parents always cooked pork to well done, to 180 degrees. They said it was to kill any Trichinosis that might be lurking in the meat. Then things started to change. in 2000 the USDA said you only needed to cook pork to 160 then it went down to 150 and now, pork only needs to be cooked to 145 degrees F. And we're talking about whole muscle cuts like roasts or chops. Not ground pork, that still needs to be cooked to 165 degrees F. So why the change? Well, better farming practices have led to almost no trichinosis being found in pork raised in the US. In fact, in 2015 only 11 cases of Trichinosis were documented in the US and those were from eating other wild meat including horse, moose, and bear. So 145 is the safe temperature to kill any possible pathogens that might be in pork and it's good because pork comes out juicier and more tender at that temperature. But it also comes out pink and that is the most surprising and sometimes scary thing for people who grew up with well done pork. But fear not, it's safe, it's tasty, and it's delicious.
We're back to recipes on Cooking with Bruce and Mark. And this week we bring you one of our favorites from our book THE GREAT AMERICAN SLOW COOKER BOOK. Slow cooker = Crock Pot in case you are not familiar with the term. And this dish Mark made for company last week and we all just flipped. It's braised chicken thighs with parsnips and dried figs with autumnal spices and orange zest. You just can't beat it. And it cooks on its own all day. Listen in and get the recipe. And share the recipe. And make the recipe. Trust us, you'll love the recipe.
All through the South, folks salt their fruit. Watermelon, peaches, even apples. And we've heard for years that this tradition makes fruit sweeter. Well, there's a kernel of truth here as the fruit CAN taste sweeter if it's a sour fruit to start with. See, salt has the ability to suppress the sour receptors on your tongue which means the sweetness is going to feel more pronounced if you eat a salted sour fruit, like a green apple. But watermelon? Last time we tasted one it wasn't the slightest bit sour. So adding salt doesn't do anything to your sense of sweetness. Instead you taste a sweet/salty fruit. And that's not a bad thing just don't fool yourself into thinking you're changing the sugar content of your watermelon by sprinkling a little sale on top.
This week we are back with an incredibly easy and extremely decadent dessert. A rich creamy, mousse-like lemon pudding. Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horse-power high RPM blender? Then you need this recipe. We created it to celebrate the launch of our new book THE TURBO BLENDER DESSERT REVOLUTION and this dessert is revolutionary. Rich creamy pudding without turning on the stove or dirtying even one bowl. Just your blender. Listen in and find out how this works and get this amazing recipe.
The myth goes like this.... you're freezing in the Alps and a St Bernard comes by with a barrel of Brandy around it's neck. If you drink the brandy you'll stay warm until help arrives. The truth is you'd do better to kill the dog and crawl inside it's warm body to stay warm. Because alcohol dilates your blood vessels and brings them closer to your skin - where they feel a little warmer to the touch, but cool off fast in the cold leaving you to freeze to death in the snow, in the Alps. So, if you're thinking about a snifter of brandy to stave off the cold this winter, try having that brandy in front of a roaring fire. Because the fire is the only thin guaranteed to keep you warm.
It's Appliance Fridays and today we're talking about the most ubiquitous kitchen countertop appliance - the toaster. We all grew up with them: Simple machines that had 2 slots, one lever and a dial for doneness. Today's toasters are a lot more involved and a whole lot prettier than those of our childhood. And they can cost upwards of $400. We put 4 toaster models through their paces to see what all the hype is about and find out what new features and tricks the machines have that we just can't live without. And there are a few. Listen in and discover a world about toast that you never knew existed.
It's another Tuesday and so it's time for us to take down another culinary myth. This time it's one we heard from our grandmothers... "Eat your carrots, it will make your eyes better." We proved to you a few weeks ago that eating spinach won't give all the iron you think it will and now we need to burst your bubble once more and tell you that eating all your carrots won't necessarily improve your vision. It may help if you're a toddler but once you're an adult the best you can hope for from a carrot is that all the vitamin A you are getting will possible help maintain your vision. But that's not a sure thing. Did you know that vitamin A is fat soluble? And if you don't eat fat with it, there's no way for your body to absorb it and use it. Good excuse to eat buttered carrots in our opinion. Look, carrots are delicious and healthy and part of a good nutritionally balanced diet, but don't ever look for any one food to cure what ever ails you.
This week, we're combining a recipe and our appliance know-how into one recipe. We're using the turbo blender, you know VITAMIX, BlendTec, and Waring X-Treme to make pancakes. And not ordinary pancakes. Because these aren't ordinary blenders. Turbo blenders have 3 and 4 horsepower motors. This spins the blades so fast that the friction created can heat liquids up to 180 degrees and higher. And the spin so fast they can grind wheat berries and other dry grains into flour in just seconds. In fact, we are so taken with these machines that we wrote a book that uses them called THE TURBO BLENDER DESSERT REVOLUTION. And it goes on sale next week, October 26th. And it truly is revolutionary. You can our milk, sugar, eggs, chocolate, flour, vanilla, and salt in a turbo blender and 6 minutes later pour out warm chocolate pudding. Or you do as we do in this recipe right out of our book. We put steel cut oats and wheat berries into the turbo blender and grind them into flour. Then we add buttermilk, eggs, and oil - and voila, whole grain pancake batter. You can do the same thing with brownies, cakes, scones, and muffins. But not just any blender will work. Listen in and find out how to use your turbo blender to it's full potential or learn why you need to go out and buy one of these amazing appliances.
It's Tuesday and we're taking down another long held culinary myth. This is one you can read anywhere. You probably even learned it in school. That in the Middle Ages people covered the taste of rotted meat with spices and honey. Where do we start to say how crazy that is. True, there was no refrigeration and in warm weather fresh meats went bad quickly. Which is why drying, curing, and smoking meats were so popular as ways of preserving them. And sometimes whole joints of meat were even submerged in vats of honey to keep them airtight. But no one ate rotten meat, period. There was no refrigeration but there was also no antibiotics or anti-parasitics. If you ate rotten meat you got sick and often you died. It's as simple as that. Plus spices were the commodity of the day. They were expensive. They were willed from father to son. They were considered treasures. Listen in to this episode to find out how this myth started and the next time you hear someone say that people covered rotted meat with honey and spices, you can set them straight.
If you are not familiar with halvah, you should get acquainted. It's a sweet sesame paste from the middle east that is dry and crumbly and in the best shops is cut into sedges from a huge wheel - not unlike parmesan cheese. And a few weeks ago Mark told me about a halvah brownie recipe that Yotam Ottolenghi created and posted all over the internet. I found it and tried it. And while delicious, it only included halvah as a topping for brownies - a topping which baked into the bar cookies. I wanted a cookie that had halvah as main ingredient. So I came up with these. They're incredible crunchy and fragrant. Listen in, get the recipe, and get cooking! --Bruce
Bread flour vs all-purpose flour. Each has it's own protein content which makes it perfect for either bread or for more tender cakes and cookies. And some food snobs out there claim you can only use one particular kind for each recipe at hand. We're here to make your life easier. Because even though you cannot us bread flour in recipes that call for all-purpose flour you CAN use all-purpose flour in recipes that call for bread flour. Listen in, find out how, and never make an emergency run to the supermarket for bread flour again.
We know, we promised appliance Fridays this fall, but I made these cookies last week and Mark loved them so much he said we had to do them on the podcast. So, even while making them, we do nod to the appliance/gadget Fridays and give you some great gadgety tricks for getting these cookies perfect. And we mean it when we say they have everything in them. Nuts? Yup. Coconut? Yup. Whole wheat flour AND wheat germ? Yup, Oats and Grape Nuts cereal????? Yup. Chocolate chips, too. Trust us on this. You might never make any other cookie again. But we don't want to over sell it. Listen in and get the recipe. --Bruce
It's Tuesday and we're taking down another culinary myth. This time it's about big fat sweet tasty sea scallops. Mostly the ones called Diver Scallops. Called that to make you think they were caught by hand, by some diver somewhere. They weren't. Want to know what they really are? Tune in find out.
We love jam and preserves around here. Strawberry in June, Peach and Apricot in July. But in September only one fruit makes it into our preserving pot and that's PEARS. We love em. Big chunks of pear in a thick sweet and floral jam. It's something most people don't know about and never tried. But we'll tale you through it step by step. Listen to us make the best pear preserves ever and try yourself.
Like most kids, when we were served baked potatoes we only liked the white fluffy filling with lots of butter. But our grandmothers always yelled at us to eat the skins for the vitamins. It's a common belief, which is why even potato chip companies started making chips with the skin on to convince people that their chips are healthier than others. But none of it is true. The vitamins and nutrients in potatoes are concentrated in a layer of the flesh just below the skin. So peel away if you like. Just don[t peel too deeply.
If you've ever been on Facebook, then you've seen a bunch of cooking memes. Sped up recipes that are shot from above. Sometimes making something fun, sometimes making something horrible. And sometimes making something dangerous. A while back an Australian woman tweeted about a new recipe she did, making toasted cheese in her toaster by placing the toaster on its side. Well people made it and many people burned down their kitchens in the process. It was so bad that even Woman's Day magazine ran a notice telling readers not to try this. This week we're talking about these ever present internet cooking memes and why they may not be as benign as they seem.
For years we've all been saying that spinach has a ton of iron. Why? Because Popeye would eat a can of spinach, build his muscles, and pummel Brutus to save Olive Oyle. The trouble is that spinach only has a small amount of iron but has a large amount of oxalic acid, which inhibits iron uptake, whoops! Find out how the whole mess started and what you can do to actually get more iron in your diet on today's episode.
You love the cold brew at Starbucks and at Whole Foods. But it's super easy to make at home. We'll take you through the ins and outs, tell you about all the best tools you need for it and get you started on the road to the perfect cup of cold brew coffee Iced or Hot!
We learned it in 2nd grade, Maybe third. The great Venetian explorer, Marco Polo, traveled to China and brought back pasta. So did the Chinese invent pasta? Well, they were making some sort of millet based pasta for a thousand years. But wheat pasta was made in many other parts of the world long before Marco Polo's famed trip. It's a fascinating story and without it, we might still have pasta but we wouldn't have one of the most beloved kids' pol games in history... "MARCO..... MARCO..... MARCO....."
It's time to say goodbye to summer with our final installment of Frozen Fridays. We've made ice creams, sorbets, frozen drinks, and gelatos. Now we're making granita. That icy dessert that's not quite sorbet, not quite snow cones, but better than both combined. Granita actually means little grains, and in this case it's little grains of ice. After freezing your sweet liquid, in this case coffee flavored, you scrape it with a fork to create crystals that fill a bowl. Then we're going take those coffee ice crystals and serve them with whipped cream, just like they do in Sicily. Listen in and add this amazing frozen Italian dessert to your repertoire.
It's Tuesday and it's time for Bruce and Mark to relieve you of another culinary myth you've probably though was true since childhood. This time, it's that the mayonnaise in the egg salad/chicken salad/pasta salad at your family picnics is what what ends up making everyone sick. Sure those salads sat in the sun for an hour. But store-bought mayo is fairly acidic and doesn't go bad quite so fast. Chances are if everyone gets sick. it's from the chicken, the tuna, or other protein sitting in that mayonnaise. Those things have a much higher Ph and lower acid content which makes them prime candidates for turning bad in the sun. We're not saying there's any other answer rather than keep your food cold, that is under 40 degrees F or under 4 degrees C. But if you do get sick, it probably wasn't the mayonnaise that did it to you.
When we were kids, sherbet came in colors, not flavors. Red. Green. Orange (well, okay, that one's a flavor and a color. They were overly sweetened not very rich frozen desserts which we would ever chosen but our grandmothers seem to have a penchant for them.But sherbet has a delicious bright side if it's made correctly. Fruit, whole milk sugar, and a little something for a silken mouth feel - usually gelatin or corn syrup. IN today's episode we're making a raspberry sherbet that will change the way you look at frozen desserts. Listen in and try the recipe. Even if it's not Friday when you do. Even if it's no longer summer.
It's another Tuesday and Bruce and Mark are takin down another culinary myth. This time is the connection people have between eating candy and breaking out. Yup, most people think that chocolate and other sweets cause acne. Nope, that's not the way it happens. Acne can be caused by hormones, stress, and hygiene. And we don't think it' fair to throw the blame on the entire confectionary industry. Listen in and hear how acne really happens and why one-too-many three musketeers bars can't make you break out.
Bruce and Mark know ice cream: they've written three books on the subject! They also know that not everyone wants to drag out the ice cream machine to whip up a batch of homemade frozen yumminess. So in today's episode, you'll learn how to make ice cream with no machine, no churning, no work. All it takes is whipped cream and sweetened condensed milk.
This one really gets our goat. We've all heard tell that if you put the avocado pit in your guacamole, your guacamole will stay green. We've read that in magazine articles and even found it in a big cookbook author's best selling book. And you know what? It's just wrong. Avocados turn brown for the same reason the apples, bananas, and even potatoes turn brown when you slice them. They are in contact with air and the oxygen in the air starts it's work breaking it down. So how do you keep the air out and thereby keep the oxygen from wreaking havoc so fast? Easy... Refrigeration and acid. In other words add lemon juice and keep that guacamole cold. It will slow things down but it can't stop it completely. Listen and find out the details of how this all works and how you can always have the greenest guacamole on the block.
We're coming to the end of Frozen Fridays for the summer of 2016 but Bruce and Mark still have a few incredibly delicious ways to beat the end of summer heat. This episode it's with a recipe from their book A LA MODE: Vietnamese Coffee Frozen Custard. You learn the secret to using sweetened condensed milk in the ice cream custard and how to steep the perfect amount of coffee and cinnamon flavor into the mix without any extracts or short cuts. Plus you'll get, as always, tips and tricks for making the perfect ice cream every time.
Bruce and Mark are tired of culinary myths. In today's episode they tackle the myth that you can tell if a watermelon is ripe and sweet by tapping it. No. You can't.
It's still summer and we're still celebrating the heat with Frozen Fridays. Today's episode is a a new sweet/tart take on an old favorite, the frozen daiquiri. If you've only ever tasted sloe gin in a sloe gin fizz, it's time to upgrade your cocktail palette and sip on these daiquiris.
It's Tuesday and so it's time to take down another culinary myth. This time it's the old adage that you should never turn meat on the grill more than once. We're convinced that some fancy chef somewhere put the word out that you should do this so that you end up with those beautiful parallel grill marks on the meat. Sure, they're pretty. And if you turn them at more than once, those marks go away and the meat becomes a more uniform brown. But here's the truth behind it. Turning the meat helps cook it more evenly, end of story. And better cooked meat is far more important in our book than a few pretty grill marks. Oh, and there's one more thing. We are not going to talk about grilling meat and NOT bring up our rant about instant read meat thermometers. You need one. Get one. It's the only way to truly know when you steak, burger, or chop is perfectly cooked.
It's another Frozen Friday and Bruce and Mark have a recipe for a gelato that you dont see in too many ice cream shops: honey goat milk gelato. As the author's of the first and only goat cook book, Bruce and Mark know a thing or two about goat milk and the best way to cook with it. Listen in and get the recipe and a few tips about making the creamiest gelato ever.
Bruce and Mark are really tired of the misinformation out there. This one really lights a fire in their grill. All sorts of foodie and grill professionals say you need to oil your grill grates before putting on the meat. But the guys are here to tell you there a better way. An easier way. A less dangerous way. Listen in and get a few more grilling tips from culinary experts Bruce Weinstein and Mark Scarbrough.
Bruce and Mark continue to celebrate Frozen Fridays all summer long with this recipe for a frozen Strawberry Aperol Cooler. It's made with Aperol, the Italian aperitif flavored with orange and rhubarb. Listen in and get the recipe along with tips for avoiding brain freeze.
Bruce and Mark and sick and tired of TV personalities and other foodie folks on a soapbox telling folks to both do things with their food and not to do things that are outright wrong. Every Tuesday they take down another one of these culinary myths and today's target is the myth that you are not supposed to salt meat before you cook it. We're being told it dries out the meat. Listen in and find out the truth behind salting meat and discover the best way to have the tastiest and juiciest steak and chicken on the block.
What is sorbet anyway? A frozen fruit flavored dessert, perhaps? What if it contains milk? Buttermilk? Cheese? Nuts? Nut butter? Is it still sorbet? Bruce and Mark will tackle this modern, culinary conundrum on this week's Frozen Friday. They'll also offer a recipe for a rich, creamy (and non-fruited) sorbet: Chocolate Peanut Butter Sorbet. Tune in and get the recipe plus lots of tips and hints for making perfect frozen desserts.
Every Tuesday Bruce and Mark take down another culinary myth. This time they disabuse you of any notion that the liquid in the package of chicken is blood. Sure it's red or maybe pink. But no chickens in the U.S. can be sold with blood in the meat. So what is that liquid? Listen in and find our.
We're not really frozen this Friday, just cool and refreshing with Suze, created in Switzerland and now made in France. It's a gentian based bitter-sweet aperitif that has the flavor of grass clippings, orange trees, and vanilla beans. Bruce and Mark explore this incredible European import and share some delicious cocktail recipes that run from the simple to the sublime. Get your cocktail shaker ready!
People think about peanut oil as a great frying oil with a high smoke point. But in the US, the way we get that high smoke point and turn peanut oil into this great frying oil is by processing it. And in the process we remove all the amazing fragrant and delicious qualities that make peanut oil so popular around the world, especially throughout Asia.
Pie and ice cream. Cake and frozen custard. Cookies and gelato. The choices are endlessly delicious. But what frozen deliciousness goes best with what baked dessert? Bruce and Mark will give you the run down on how to make the most perfect summer pairings. They are the experts with their new book A LA MODE. On sale now. It's a celebration of everything ice cream on top of everything delicious. Listen in and learn how to best pair your favorite ice creams with your favorite pies, cakes, and more.
It's always amazing to us that some famous BBQ gurus still tell people to pinch steaks to see if they're done. A rare steak is supposed to feel like the flesh between your thumb and forefinger. Medium feels like the meat farther down your thumb, and so on. But we say stop pinching yourself! Instead, buy an instant-read meat thermometer, the only way to know if a steak is done. Listen in and find out the right temperature for your liking.
Every Friday this summer, Bruce and Mark are taming the heat with a cooling recipe for an ice Cream or an icy drink. This week, it's the most perfectly balanced margarita. It may be the easiest recipe we've presented on this podcast! But you'll also discover some tips and tricks for this refreshing libation. So sit back and toast the summer with this frosty delight.
Maybe your grandmother told you to squeeze the fruit to see if it's ripe? No? Then your mother must have. Well someone did, because half the world goes into the supermarket and squeezes all the fruit to see if it's ripe. And quite honestly, we're disgusted by it. First, we don't want you touching our fruit. Second, you're bruising it with all the squeezing. And third, squeezing doesn't tell you anything about the fruit except wither it's soft or not. And soft does not equal sweet nor peachy. So stop squeezing the fruit and listen to Bruce and Mark explain the best way to shop for the sweetest ripest fruit.
It's another Frozen Friday and this time Bruce and Mark are offering up a classic recipe form their best-selling book THE ULTIMATE ICE CREAM BOOK. It's a dairy-free sorbet that will win over the most diehard ice cream lover. It's rich and creamy chocolate sorbet that's made with cocoa and chocolate for a creamy smooth mouthfeel. Plus you'll learn a few more secrets to making all kinds of frozen desserts perfectly all summer long.
Once again Bruce and Mark destroy another long held culinary belief. This one is all about coffee beans. Too many people buy gorgeous single origin hand roasted beans only to destroy all their flavor by storing those beans in the freezer. Listen and find out why that's absolutely the worst place to keep your beans. Bruce and Mark will give you the dope on why this cold environment will kill your coffee's flavor and explain the best way to shop for and store those precious beans.