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
1. 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.
2. 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.
3. 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.
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 veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written 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! You might want to check some of them out in our 900-recipe tome, THE ULTIMATE COOK BOOK.
Join us as we talk about how to buy the best. And then listen to the finale for the third season of our podcast. We're going on hiatus 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.
Thanks for spending time with us. 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.
We introduce our new cookbook: THE LOOK & COOK AIR FRYER BIBLE.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and even after over three dozen cookbooks, we're still excited about the latest. It has over 700 photos! One for every step of every recipe! You can check it out here.
Plus, we've got a one-minute cooking tip for baking more flavorful treats. Bruce interviews Carolina Doriti about her cookbook on Greek cuisine and culture, SALT OF THE EARTH. And we tell you what's making us happy in food this week.
Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[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] Bruce interviews 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.
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 cookbooks including 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. A one-minute cooking tip about salt. An interview with Stacey Mei Yan Fong about her book 50 PIES 50 STATES. And we tell you what's making us happy in food this week.
Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57] How to get over your reluctance to cook.
[14:50] Our one-minute cooking tip: Use a salt cellar in the kitchen, rather than a salt shaker.
[16:35] Bruce interviews Stacey Mei Yan Fong, the author of 50 PIES 50 STATES.
[31:58] What's making us happy in food this week? Hunan preserved mushrooms and fermented Sichuan chilis.
Fried chicken. There must be as many ways to make this U. S. favorite as there are people in the U. S. who still make it.
We've written quite a few recipes for fried chicken. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Lately, we've been all into air-frying chicken. You can check out some of our recipes by clicking on THE ESSENTIAL AIR FRYER COOKBOOK, THE INSTANT AIR FRYER BIBLE, and THE LOOK & COOK AIR FRYER BIBLE.
Come along with us 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 tell you what's making us happy in food this week.
Thanks for spending time with us! 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
We love farmers' markets. They may not be quite as hip as they once were, but they're still a great place to shop, meet people, and try new foods.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors to COOKING LIGHT and EATING WELL. If you'd like to check out some of our books, click on THE KITCHEN SHORTCUT BIBLE, THE LOOK & COOK AIR FRYER BIBLE, or THE INSTANT POT BIBLE.
In this episode, we're talking about why you should still seek out your local farmers' market. We've got a one-minute cooking tip about better vinaigrettes. Bruce interviews Leslie Wilcott-Henrie, the president of the Lexington, Massachusetts, farmers' market. And we tell you what's making us happy in food this week.
Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:20] Let's talk about farmers' markets. Why should you still seek them out? What should you be looking for? How do you find the bargains?
[13:47] Our one-minute cooking tip: Don't wash jars of preserves but make a vinaigrette with the leftovers.
[15:03] Bruce interviews Leslie Wilcott-Henrie, head of the Lexington, Massachusetts, Farmers' Market
[32:02] What’s making us happy in food this week? Shanghai leek sauce and Sichuan xing bing!
Food allergies. They prove important if sometimes difficult when you've got guests. We've got lots of answers.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about food allergies and how to handle them when you're cooking for others. We've got a one-minute cooking tip for better burgers. Bruce interviews Kayla Cappiello, a cookbook author who specializes in allergy-free cooking. And we let you know what's making us happy in food this week.
Thanks for spending time with us. 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 interviews 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 veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including a few about cocktails, like THE ULTIMATE PARTY DRINK BOOK (which you can find here).
We've got the details on the history of the word "cocktail." We've got a one-minute cooking tip for cooking prep. Bruce interviews the legendary Michael Ruhlman about his book, THE BOOK OF COCKTAIL RATIOS. And we tell you what's making us happy in food this week.
We're so glad you're with us on culinary journey. 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 interviews Michael Ruhlman about 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're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors for EATING WELL and COOKING LIGHT. We've become known for giant tomes like THE GREAT BIG PRESSURE COOKER BOOK with over 500 recipes calibrated for both stovetop and electric pressure cookers and THE INSTANT POT BIBLE, with every recipe proportioned for every size of Instant Pot. (Click on those titles to learn more.)
After we're done talking about kitchen design trends, we've got a one-minute cooking tip for better cocktails. Then Bruce interviews bagel (and food) entrepreneur Lia Safalow, owner of Blue House Bagels in Connecticut. And we tell you what's making us happy in food this week.
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?
[12:52] Our one-minute cooking tip: Better cocktails start with better ice.
[15:40] Bruce interviews bagel (and food) entrepreneur Lia Safalow, owner of 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!
Let's talk grills. How to tune them up for the summer season. And let's talk to one of the best pit masters in the U. S.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and developed over 12,000 original recipes in our career. If you'd like to check out some of our work, click on the titles to see our 900-recipe ULTIMATE COOK BOOK or the inventive KITCHEN SHORTCUT BIBLE.
We let you know how to tune up your grill for summer. We've got a one-minute cooking tip about charcoal. Bruce interviews Ryan Mitchell, co-author of Ed Mitchell's Barbecue and king pit master of North Carolina barbecue. Plus, we let you know what's making us happy in food this week.
Thanks for spending time with us. 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 or a charcoal grill.
[12:35] Our one-minute cooking tip: Use lump hardwood charcoal, rather than charcoal briquettes.
[14:47] Bruce interviews Ryan Mitchell, co-author of the book Ed Mitchell’s Barbecue. Our podcast scored the first (!) national interview with Ryan, long before he hit the morning TV shows and NPR.
[27:45] What’s making us happy in food this week? Pork posole!
Grandmothers! Some of them are great cooks. And others? Well, there's no nostalgia like "grandmother's cooking." So we've got a podcast episode devoted to it.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We'd like to tell you about our grandmothers' cooking--the good and the bad. We've also got a one-minute cooking tip on spices. Bruce interviews Karla Salinari about her book, Abuela's Plant-Based Kitchen. And we let you know what's making us happy in food this week.
Thanks for joining us for our podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:51] Our grandmothers' cooking
[14:17] Our one-minute cooking tip: toast spices to make them more flavorful.
[15:16] Bruce interview Karla Salinari about her cookbook Abuela’s Plant-Based Kitchen.
[32:41] What’s making us happy in food this week? Kale Caesar salad and Jewish "appetizing."
Seasonality. We're talking about in this podcast episode.
Everybody talks about eating in season. But what does that really mean? And what happens when you live in a place without all the seasons? Or like us, in a place where winter lasts for six months?
Welcome to our food and cooking podcast. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks and been contributing editors to COOKING LIGHT and EATING WELL. Check out one of our favorite cookbooks, THE KITCHEN SHORTCUT BIBLE.
After we talk about eating in (and out of) season, we've got a one-minute cooking tip about shrimp. Then Bruce interviews Nevada Berg about her book NORWEGIAN BAKING THROUGH THE SEASONS. And we tell you what's making us happy in food this week.
Thanks for taking the time to be with us. 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 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.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published more than three dozen cookbooks. Check out one of our favorites: THE KITCHEN SHORTCUT BIBLE.
After we talk through the reasons people don't cook, we've got a one-minute cooking tip about pie plates. Bruce interviews Uyen Luu about her cookbook, VIETNAMESE VEGETARIAN. And we tell you know what's making us happy in food this week.
Thanks for taking time with us. 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 interviews Uyen Luu about her book, VIETNAMESE VEGETARIAN.
[32:40] What’s making us happy in food this week? Tapioca starch dumplings and katsu curry!
We all want to cut down on food waste. We've got great ideas.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors for both COOKING LIGHT and EATING WELL. We've written extensively about the Instant Pot with books like THE INSTANT POT BIBLE, FREEZER TO INSTANT POT: THE COOKBOOK, and INSTANT POT BIBLE: COPYCAT RECIPES.
If you want to cut down on food waste, we've got three apps you've got to try. They'll also help you save money on food and discover new ways to find lots to eat at surprising food establishments. Plus, we've got a one-minute cooking tip on when to improvise in the kitchen. Bruce interviews Matt Moore, author of BUTCHER ON THE BLOCK. And we 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] 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 interviews author Matt Moore about his book BUTCHER ON THE BLOCK
[32:08] What's making us happy in food this week? Watermelon and snickerdoodle cookies!
We love dinner parties. We throw a lot of them, sometimes several times a month. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer tips on how to throw a great dinner party.
We've also got a one-minute cooking tip on how to keep baked goods fresh. Bruce interviews internet sensation and all-around great guy Max La Manna about his cookbook YOU CAN COOK THIS. And we tell you what's making us happy in food this week.
Here are segments for this episode of COOKING WITH BRUCE & MARK:
[01:09] Our best dinner party tips
[12:48] Our one-minute cooking tip: Wrap baked goods to keep them fresh at room temperature.
[14:11] Bruce interviews Max La Manna, the author of YOU CAN COOK THIS!
[31:18] What’s making us happy in food this week? Sorghum syrup and charcuterie boards!
We're our comfort-food jag on our podcast. We have some ideas about how to make comfort foods better--or at least not so guilt-ridden.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks and developed over 12,000 original recipes in our career. One of our latest books is THE LOOK & COOK AIR FRYER BIBLE.
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. Plus, we've got a one-minute cooking tip about kitchen appliances. Then Bruce interviews Brittany Mullens, founder of Eating Bird Food, about her cookbook MOSTLY VEGGIES. And we tell you what's making us happy in food this week.
Thank you for spending time with us. 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 MOSTLY VEGGIES.
[28:14] What’s making us happy in food this week? Grapes for Bruce and, well, nothing for Mark!
For most of us, 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 us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the changing notions of comfort food over the course of their thirty-six cookbook career. We've got a one-minute cooking tip about coatings in an air fryer. Bruce 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. And we tell you what's making us happy in food this week.
Thanks for being with us. 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 interviews 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 whitefish salad!
Welcome to our food and cooking podcast! We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks. We'd love for you to check out one of our latest, THE LOOK & COOK AIR FRYER BIBLE. Or maybe our 900-recipe tome from a while back, THE ULTIMATE COOK BOOK.
In this episode, we're talking about why you should eat foods that make you happy. We've got a one-minute cooking tip about cooking times. Bruce interviews food entrepreneur, cookbook author, and longtime friend Maya Kaimal. And we 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 interviews food entrepreneur and cookbook author Maya Kaimal about her 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--that is, a recipe from Maya Kaimal's book!
Oysters. Cookbooks. Cooking tips. We've got it all in our magazine-format podcast on food and cooking.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written more than three dozen cookbooks. We've been contributing editors to EATING WELL and COOKING LIGHT. And we once had the longest-standing column on weightwatchers. No wonder we love talking about food and cooking!
We're talking today about farmed oysters. Then we have a one-minute cooking tip about better-tasting nuts. Bruce interviews author Cheuk Kwan about this book, HAVE YOU EATEN YET? It's about stories and dishes from around the world of Chinese restaurants. And we tell you what's making us happy in food this week.
Thank you for being on this journey with us. Want to help support this podcast? Check out one of our latest books, THE INSTANT AIR FRYER BIBLE, available here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:01] About oyster farming. 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 interviews author Cheuk Kwan on his book HAVE YOU EATEN YET?
[31:05] What’s making us happy in food this week? Casamara Club Sodas and coconut custard pie!
Who doesn't get tired of cooking? Sometimes, even for established food writers, the kitchen is just too much to handle.
We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks--so we've experienced a lot of burnout! One of our latest, by the way, is THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. We were super burned out after those photo shoots!
After our suggestions for avoiding cooking and kitchen burnout, we've got a one-minute cooking tip about sugar and proteins. Bruce interviews author Katie Parla about her book FOOD OF THE ITALIAN ISLANDS. And we 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] Avoiding cooking and kitchen burnout: our best tips.
[18:10] Our one-minute cooking tip: A tiny sprinkle of sugar makes lean proteins brown better.
[19:25] Bruce interviews author Katie Parla about her 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 about cooking with wine. Then we debunk some common food myths. And we let you know what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:02] 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.
Let's talk libations, with and without the buzz.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks including several about cocktails and drinks, like THE ULTIMATE PARTY DRINK BOOK.
We're talking about sake, offering you some ways to discover the venerated brewed drink. We've got a one-minute cooking tip about storing potatoes. Then Bruce interviews entrepreneur Jack Hollihan, an owner of Jukes Cordialities, one of our favorite non-alcoholic wine alternatives. And 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 interviews 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, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including a terrific resource for cooking know-how, THE KITCHEN SHORTCUT BIBLE (which you can find here).
After we're done talking about how to save money at the supermarket, we've got a one-minute cooking tip about fresh herbs and greens. Then Bruce interviews Food Network star Gesine Bullock-Prado on her book about her Vermont life. (We live in New England and even we're jealous of her life!) Plus, we 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 tips on how to save money at the supermarket.
[13:04] Our one-minute cooking tip: Treat cut greens like flowers!
[15:33] Bruce interviews Food Network star Gesine Bullock-Prado about her 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 one of our latest cookbooks, THE INSTANT AIR FRYER BIBLE. Click here.
Mushrooms are a super food!They're packed with essential minerals--and pretty sustainable, to boot.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about mushrooms and how you can get more of them into your weekly food routines. We've written a lot of mushroom recipes in our career that's spanned over three dozen cookbooks and countless magazine articles.
Beyond mushrooms, we've got a one-minute cooking tip about making substitutions. Then 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, we 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] All 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 interviews Susan Gravely, the owner of Vietri, an Italian tableware and home good importer, and 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 more?
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including one of our favorites THE KITCHEN SHORTCUT BIBLE.
After we talk about childhood food traditions, we've got a a one-minute cooking tip for making perfect ramen eggs. Bruce interviews celebrity chef Kwoklyn Wan on his book ONE WOK ONE POT. And we tell you 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, author of ONE POT ONE WOK, all about Chinese comfort food.
[31:36] What’s making us happy in food this week? Salsa macha and perfect brown rice!
First things first! Bubbles! Our favorite kind of wine. Champagne, prosecco, cava, and pet nat.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We may have written over three dozen cookbooks but we love bubbles! Every day should be a celebration, right?
After we're done being enthusiastic for bubbly wine, we've got a one-minute cooking tip about a common kitchen tool. Then Bruce interviews former race-car engineer and now croissant queen Kate Reid about her book LUNE. And we tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE AND MARK:
[01:07] 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 interviews Kate Reid from Lune croissant bakery and the author of the LUNE, the ultimate guide to engineering perfect croissants.
[41:27] What’s making us happy in food this week? Braised brisket!
Buy our latest cookbook, THE INSTANT AIR FRYER BIBLE, here.
How long do condiments last? Some of us have them in the fridge for years. Should we?
We've got the answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks in our career, been contributing editors at the likes of COOKING LIGHT and EATING WELL, and were the longest-serving columnists on weightwatchers.
We're talking about storing and preserving condiments. We've got a one-minute cooking tip on colander cooking (one of our favorite techniques from our book THE KITCHEN SHORTCUT BIBLE). Then Bruce interviews entrepreneur Lauren Chitwood of SPIRITLESS. And we tell 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 entrepreneur 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.
There's a lot about gas stoves in the news these days. And the matter is more complicated than you might first think. Don't listen to the screaming pundits. Let us help you make sense of the noise.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including THE GREAT BIG PRESSURE COOKER BOOK, with over 500 recipes written for BOTH electric and stovetop pressure cookers. (You can find it here.)
We're talking about the controversy surrounding gas stoves in the United States right now. We've got a one-minute cooking tip for steaks. Bruce interviews entrepreneur Nils Johnson, one of the new owners of the Little Red Barn Brewery in Winsted, CT. And we tell you what's making us happy in food this week.
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 interviews entrepreneur 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?
We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT BIG PRESSURE COOKER BOOK with over 500 recipes proportioned for every size of pressure cooker on the market. (You can find it here.)
Besides talking about dry January, we have a one-minute cooking tip about a little considered kitchen staple the waffle iron. Bruce interview Nicole Niman about her book DEFENDING BEEF. And we 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 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!
We've had a cookbook career together since 1999. We've seen and heard it all. And we want to tell you about some of the most outrageous health, food, and cooking advice we've heard.
Hi there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We're the authors of countless magazine articles and over three dozen cookbooks. We've developed over 12,000 original recipes in our careers. You can find a lot of them in THE INSTANT POT BIBLE and THE ESSENTIAL AIR FRYER COOKBOOK.
We're taking down some of the silliest eating advice we've heard so far in 2023. We offer you offering you a little a one-minute cooking tip about a great kitchen tool. Then Bruce interviews David Garci-Aguirre, an olive-oil producer who'll help you find the best on the market. Plus, we tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57] The outrageously false eating, food, and health advice we've seen (so far!) in 2023.
[18:37] Our one-minute cooking tip: Buy a pastry brush!
[19:23] Bruce interviews olive-oil producer David Garci-Aguirre.
[40:57] What’s making us happy in food this week? Chocolate-covered candied orange peel and having lunch out as a treat sometime during the workweek.
What's hot? What's not? In food, it's a constant question. Not what's hot off the stove! What's hip? Where's the right vibe?
We've got some predictions. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks, including THE ULTIMATE COOK BOOK (with over 900 recipes) and THE LOOK & COOK AIR FRYER BIBLE (with over 700 photographs).
We look at some of the predicted food trends for 2023. We've got a one-minute cooking tip about virtually seeing your friends and family. Then Bruce interviews author Visudha Viswanath on her book THE VEGETARIAN RESET. And we tell you 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: Don't wait to see friends and family but consider virtually sharing a meal.
[22:53] Bruce interviews author Visudha Viswanath on her book THE VEGETARIAN RESET.
[34:59] What’s making us happy in food this week? Kumquats and Santa Rosa plum jam!
What are people searching for on the internet when they're looking for food and recipes? It's an interesting question that we can answer through Google trends.
Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks and we're just getting started! Check out some of our favorite titles: THE ULTIMATE COOK BOOK (over 900 recipes!), THE ESSENTIAL AIR FRYER COOKBOOK, and THE LOOK & COOK AIR FRYER BIBLE (over 700 photographs!).
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 author Maggie Zhu about her book CHINESE HOMESTYLE. And we tell you what's making us happy in food this week.
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 interviews author Maggie Zhu about her break-out book CHINESE HOMESTYLE.
[34:34] What's making us happy this week? Sharing a honking-big rib-eye steak!
What do people eat in the morning? It's a global question with a big set of answers!
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE INSTANT AIR FRYER BIBLE which you can find here.
We're talking about breakfast around the world. We offer you a one-minute cooking tip about pepper mills. Then Bruce interviews cookbook legend Rose Levy Beranbaum. And we tell you what's making us 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 interviews the legendary Rose Levy Beranbaum about her book THE COOKIE BIBLE.
[34:18] What's making us happy in food this week? Pet nat!
If you've been to France, then you've had a true baguette. And you know what a wonder it is.
But things are changing. And we're here to talk about it. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).
We want to talk about the changing nature of one our favorite foods: French baguettes. We've got a one-minute cooking tip about shoes in the kitchen. Bruce interview Linda Ly on her book THE NATIONAL PARKS COOKBOOK. And we want to tell you what's making us happy in food this week.
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 interviews author Linda Ly about her book THE NATIONAL PARKS COOKBOOK.
[27:25] What’s making us happy in food this week? Iranian dinner parties and homemade quince paste!
Holiday stress. It's terrible everywhere--but maybe nowhere near as bad as in the kitchen.
We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including a spate of titles for the Instant Pot including The Instant Pot Bible, Instant Pot Bible: Next Generation, From Freezer To Instant Pot: The Cookbook, and Instant Pot Bible: Copycat Recipes.
Although we feel the Instant Pot is a great way to cut down on your holiday stress. We've got some more tips on creating less chaos for yourself in the kitchen.
We've also got a 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 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 interviews author Catherine Zhang about her book MOCHI CAKES AND BAKES.
[23:14] What's making us happy in food this week? Fresh cranberries & spritz cookies!
Still got a list for your holiday gifts. We've got even more ideas in this follow-up episode to our previous one about great gifts. Here are five more websites to try out.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks include THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe (and a great holiday gift in itself--which you can find here).
This episode includes part two of our 2022 holiday food gift guide (including the website addresses for these gifts just below). We offer you a one-minute cooking tip for brightening flavors. Bruce interview with Lei Shishak about her book Easy Plant-Based Cooking For Two. And we 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 second 2022 holiday food gift guide. Here's where you can get the goodies we talk about:
[13:03] Our one-minute cooking tip: Add a drop of vinegar or lemon juice to brighten the flavors of any dairy-free soups or stews.
[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 foodie trip to Toronto!
Got a list of gifts you need to buy for holiday presents? We've got some answers.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks, including our 900-recipe tome: THE ULTIMATE COOK BOOK (which you can find here).
We have the first part of our 2022 holiday food gift guide: a set of six websites for great gifts. We've also got a one-minute cooking tip about bacon fat. Mark interviews the fabulous David Joachim. We answer to our perennial question, "What's making us happy in food this week?"
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:58] Part one of our 2022 holiday food gift guide. Six websites you have to know about for great food gifts:
and empirewine.com.
[14:29] Our one-minute cooking tip: Save the 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!
Would you charge friends for a dinner party? It's becoming a trend. Believe it or not. And we want to weigh in.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks, including our latest: THE INSTANT AIR FRYER BIBLE which you can find here.
We're so glad you stopped by to spend time with us. Thank you for that.
We want to share our thoughts on a current trend about VENMO-ing your guests a bill for a dinner party. We've got a one-minute cooking tip. We walk about two new Chinese cookbooks. And we tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE AND MARK:
[01:13] Our thoughts on the new trend of accepting cash via VENMO from friends for a dinner party.
[14:11] Our one-minute cooking tip: Double the amount of whole grains the next time you cook them.
[16:11] Two new Chinese cookbooks we love.
[24:46] What’s making us happy in food this week? Dark pretzels and spicy Sri Lankan beef curry!
Throwing food at fine art? We've wanted to a few times. (We're looking at you, late-period Picasso.) But we never have. Yet it's happening now as a global phenomenon.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the duo who have published over three dozen cookbooks, not counting those ghost-written for celebs.
In this episode, we talk about the current controversy of throwing food on art--but mostly, about small things you can do to help the climate crisis already affecting food production world-wide.
We also have a one-minute cooking tip for better cookies. We can't wait to introduce you to our air-fryer cookbook. And we're talking the best Halloween candy (on sale now!) and savory winter squash.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[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.
[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!
There are recipes online everywhere these days! But many of those were developed by food writers and cookbook authors--and may even be copywritten. Let's dig into the facts.
We should know! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including one of our latest, THE LOOK & COOK AIR FRYER BIBLE.
After our thoughts on the ethics of sharing recipes online, we offer a one-minute cooking tip to make a lot of savory dishes better. Then Bruce interviews blue-ribbon queen and viral sensation Linda Skeens. 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:
[01:16] 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 interviews blue-ribbon queen and viral sensation Linda Skeens, winner of more state-fair blue ribbons than anyone else.
[24: 53] What’s making us happy in food this week? Meatballs in puttanesca sauce and grape jelly!
Why is the food so bad on airlines? What's happened over the years?
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with more than three dozen cookbooks to our names, as we share out thoughts on airline food.
We have a one-minute cooking tip about making better meatloaf. Then Bruce interviews with Jorge Gavaria, author of MASA and the maker of some of the best masa we've ever tasted. And we tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE AND MARK:
[01:04] 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 interviews Jorge Gavaria, the owner of Masienda and author of MASA.
[37:10] What’s making us happy in food this week? Fresh chestnuts and air-fried parsnips!
Gin and photo shoots! Two of our favorite things! And we've got them both in this podcast episode.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks. One of our latest is THE INSTANT AIR FRYER BIBLE. You can find it here.
In this episode, we take you behind the scenes of one of our cookbook photo shoots. We've also got our one-minute cooking tip about knives. And Bruce interviews Anna Wikner, owner of Stockholm's absolutely fabulous Bränneri distillery, the maker of Mark's favorite gin. Plus, we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[01:18] Behind the scenes at a photo shoot for one of our cookbooks.
[18:39] Our one-minute cooking tip: Sharpen your knives!
[20:30] Bruce interviews Anna Wikner of Stockholm's Bränneri Distillery (and the maker of Mark's favorite gin).
[30:36] What’s making us happy in food this week? Homemade Worcestershire sauce and local apples!
Have you ever used an induction burner? We have! We used to do cooking demos on Holland America cruise ships. You can't have an open flame on a ship! So we got very comfortable with induction burners.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Although we've never written a book specifically for induction burners, we have written over three dozen cookbooks including one of our favorites, THE INSTANT AIR FRYER BIBLE. You can find out more about it here.
We let you in our thoughts about induction burners. We have a one-minute cooking tip about taming the heat in chiles. We talk about the craze for butter boards. And we tell you what's making us happy in food this week.
These are the segments for this 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 butter boards.
[24:37] What's making us happy in food this week? Champagne and jalapeño poppers from an air fryer!
Have you ever wondered what's served at White House banquets. We're looking at the menus over the years!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks including one of our favorites, THE ESSENTIAL AIR FRYER BOOK with every recipe sized for every size of machine.
In this episode, we've got a look at fancy dinners at the White House over the years. We have a one-minute cooking tip about slow cookers. Mark takes over the interviewer's chair and chats with cocktail maven JM Hirsch, author of POUR ME ANOTHER. And we tell you what's making us happy in food this week.
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 cocktail book POUR ME ANOTHER.
[39:04] What’s making us happy in food this week? Toasted coconut marshmallows and sparkling Malbec!
Do you eat in your car? Seems everyone does. We drive down our rural New England roads and see people eating a hamburger as they pass us and cows. What do we think about that?
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including a collection of Instant Pot books, like our national best-seller THE INSTANT POT BIBLE; its sequel, INSTANT POT BIBLE: THE NEXT GENERATION; and INSTANT POT BIBLE: COPYCAT RECIPES.
We're talking about eating in your car. Why or why not? We've got a one-minute cooking tip about making jarred pasta sauce better. Then Bruce interviews Venetian culinary expert Emiko Davies, author of CINNAMON AND SALT. And we 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 thoughts about eating in the car.
[13:34] Our one-minute cooking tip: add butter to jarred pasta sauce to make it better.
[14:31] Bruce interviews Venetian culinary expert Emiko Davies, author of CINNAMON AND SALT.
[34:52] What’s making us happy in food this week? Quail legs and wild grouse!
Is everything pumpkin spice right now? Seems so. And boy, do we have something to say about that!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including THE INSTANT AIR FRYER BIBLE (which doesn't have a single recipe with pumpkin spice in it).
We're sharing our thoughts on the pumpkin spice craze. We've got a one-minute cooking tip on kitchen safety. We run down some of the latest food news. And we tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE AND MARK:
[01:02] Our thoughts about pumpkin spice.
[09:21] Our one-minute cooking tip: how to stay safe in the kitchen.
[10:19] Our thoughts on some of the latest food news.
[26:05] What’s making us happy in food this week? Granola and chocolate sourdough bread.
We love an air fryer. We think it's one of the greatest kitchen appliances in our culinary lives. We have one on the counter all the time.
No wonder we've written three cookbooks on this machine. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've here to introduce you to one of latest air-fryer cookbooks, THE INSTANT AIR FRYER BIBLE.
We also have a one-minute cooking tip about baked potato chips. Bruce interviews Australian-Sri Lankan chef O Tama CareyPlus. We 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 super thick and crunchy baked potato chips.
[15:59] Bruce interview O Tama Carey, an 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.
Does anything spell summer more than fresh tomatoes? We doubt it, even though we live in New England where tomatoes peak for about two weeks before fall hits us and the cold begins to build.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and developed over 12,000 original recipes in our long career. You can some of our favorites in our 900-recipe tome THE ULTIMATE COOK BOOK.
We've got a tomato primer in this episode. Then a one-minute cooking tip about canned or boxed broth that'll up your cooking game. We're taste-testing some weird new foods on the market. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:51] All about summer-ripe, fresh tomatoes.
[11:48] Our one-minute cooking tip: Taste various brands of canned broth.
[13:06] Taste-testing weird new foods: flavored candy corn, Neapolitan Oreos, and dream-flavored (?!?!) cola.
[23:12] What’s making us happy in food this week? Bourbon and veal chops!
Julia Child and Ukranian dishes? What do they have in common? This podcast episode!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including a funny take-down of the most popular culinary myths, LOBSTERS SCREAM WHEN YOU COOK THEM.
We're celebrating Julia Child on her 110th birthday. Her career allowed ours to happen. Not that we ever met her. Or were even in the same room with her. But she began the industry of trying to increase the creds of U. S. cooking, something that has led to the likes of us.
We've also got a one-minute cooking tip about ripening bananas. Then Bruce interviews Anna Voloshyna, the author of the Ukranian cookbook BUDMO. And we 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] In celebration of Julia Child at her 110th birthday. Here are some things you might not have known about this U. S. culinary icon.
[08:25] Our one-minute cooking tip: how to ripen bananas fast.
[09:16] Bruce interviews Anna Voloshyna, the author of the Ukranian cookbook BUDMO.
[27:25] What’s making us happy in food this week? Summer corn in salads.
Ice cream: We've practically made a career out of it after so many books. In fact, we got into the cookbook business in 1999 with THE ULTIMATE ICE CREAM BOOK, which is still in print and has sold almost half a million copies. (You can find it here.)
No wonder we want to gush about ice cream! But we've also got a one-minute cooking tip on how to keep herbs and greens fresh.
Then Bruce interviews author Yasmin Fahr about her cookbook BOARDS AND SPREADS. Plus, we tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE AND MARK:
[01:16] Why we love ice cream so much!
[12:26] Our one-minute cooking tip: how to keep herbs and leafy greens fresh.
[13:45] Bruce interviews author Yasmin Fahr about her book BOARDS AND SPREADS.
[23:42] What’s making us happy in food this week? Gyoza and butter burgers!
Kitchens are getting "smart." And kitchen gadgets, high tech. We're here to fill you in.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, many of them about gadgets, like FROM FREEZER TO INSTANT POT: THE COOKBOOK and THE LOOK & COOK AIR FRYER BIBLE.
After talking about new, high-tech gadgets for your kitche, we've got a one-minute cooking tip about Meyer lemons. Bruce interviews culinary legend Nancy Baggett about her love of lavender and her cookbooks on her favored ingredient. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:40] Our thoughts on the new high-tech cooking gadgets.
[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 interviews 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!
We all have culinary journeys: the ways we find what we like, what we don't care for, and what we're passionate about.
We certainly do! We made a career out of ours. We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've published over three dozen cookbooks, developed over 12,000 original recipes, and been columnists for several national publications like EATING WELL.
We want to tell you about our personal culinary journeys: How did we get to be cookbook authors? We've also got a one-minute cooking tip about softening butter.
Then Bruce interviews Aleksandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES. And we tell you 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 over three dozen cookbooks.
[15:25] Our one-minute cooking tip: Soften butter with a rolling pin.
[16:35] Bruce interviews Alexsandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES.
[33:20] What’s making us happy in food this week? Fresh summer melons!
Go to the Fancy Food Show in New York City and you'll learn the latest food trends. Or what manufacturers and marketers hope will be the hot new trends.
We checked it out for you. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks. Check out one of our favorites: THE INSTANT POT BIBLE.
After our news about the hot new food trends (or the hoped-for ones!), we have a one-minute cooking tip for peeling tomatoes and peaches. Bruce interviews brother-sister duo Aubry and Kale Walch, the owners of The Herbivorous Butcher and now authors of their first cookbook by the same name. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:37] Our take on the latest food trends, gleaned from 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 interviews Aubry and Kale Walch, the duo behind The Herbivorous Butcher (both the shop and the cookbook).
[27:52] What’s making us happen food this week? Sweet plums and melty ice cream!
We love air frying. You probably know that. We've written three books on it: THE ESSENTIAL AIR FRYER COOKBOOK (with every recipe sized for every size of machine), THE INSTANT AIR FRYER BIBLE (for Instant Brand air fryers), and THE LOOK & COOK AIR FRYER BIBLE (with over 700 photos, one for every step of every recipe).
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Besides air-frying, we've been into things as different as the Instant Pot, ice cream, and party drinks.
In this episode, we'll tell you what we've learned from being in the cookbook business for over twenty years. Why are print cookbooks still more popular than e-cookbooks? How are cookbooks created once the manuscript is turned in?
We also have a one-minute cooking tip about spices and we offer our best air-frying tricks. Plus, we tell you what's making us happy in food this week.
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 three cookbooks and two craftsy classes, we've got tons of air-fryer 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!
There's been some crazy food news lately! Bordeaux wine hijinks, vegan meat labeling problems, and a global shortage of frog legs.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our latest, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. You can find it here.
In this episode, we'll talk about some of the latest crazy food news. We have a one-minute cooking tip on using a Bundt pan as a vertical roaster. (We were just on Portland, Oregon, morning TV demonstrating this technique!)
Bruce interviews two guys who've opened a new food business in this challenging economy and in our very rural New England town. What does it take to be a food entrepreneur these days. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:48] Our take on some of the latest crazy food news
[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 owners of Spice320, for 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!
Hard seltzer has taken over the market! It's everywhere. And we're doing a live taste test of several brands.
Join in the fun! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough with over three dozen titles to our names, not to mention knitting books from Bruce and a memoir from Mark. Check out one of our favorites: THE ULTIMATE PARTY DRINK BOOK.
After our hard seltzer taste test, we've got a one-minute cooking tip on choosing a great watermelon. The Bruce interviews author Lauren Thomas about her book THE MODERN HIPPIE TABLE. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:51] Our take on the latest craze: hard seltzer--plus, a taste test on air!
[12:56] Our one-minute cooking tip: how to choose a watermelon.
[15:10] Bruce interviews Lauren 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!
How do you find a good restaurant? We've been around the block on this one. For years, Mark wrote the "Report From New York" on the restaurant scene in the city for PASSPORT.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK with every recipe sized out for every size of machine. (You can find it here.)
In this episode, we talk about ways to find a great restaurant. We offer a one-minute cooking tip about restaurants. Bruce interviews Molly Gilbert, author of SHEET PAN SWEETS. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:30] How do we find a good restaurant?
[15:22] Our one-minute cooking tip: When ordering, lead with any issues you have.
[16:48] Bruce interviews Molly Gilbert, author of SHEET PAN SWEETS.
[25:04] What's making us happy in food this week? Homemade rice noodles and smoked ham!
Food shortages. They were a fact of the pandemic. And then they stuck around. What's the deal?
We'll let you know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK, with every recipe sized for every size of machine. You can find it here.
Besides our discussion of the current food shortages, we've got a one-minute cooking tip about making steak fries. We've got a great interview with the sensational Lukas Volger, author of SNACKS FOR DINNER. And we 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] Some current food shortages around North America.
[08:15] Our one-minute cooking tip: Use an apple corer to cut a potatoes into perfect steak fries.
[09:56] Bruce interviews Instagram sensation 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! Let's eat some flowers! You can, if you know which kind. After all, you've been eating flowers for years. Cauliflower, for example.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks and former Contributing Editors for EATING WELL and COOKING LIGHT. (Remember print magazines?)
We're talking about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We also have a one-minute cooking tip about rhubarb. Then Bruce interviews author Cassie Winslow about her book FLORAL PROVISIONS. (See what we did there?) And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & Mark:
[00:58] Eating flowers from your garden--or the edible flowers you might find at some upscale 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.
Pasta. So beloved. We've got tips, tricks, and secrets to making the best. And an interview with Vicky Bennison of the beloved YouTube show PASTA GRANNIES and her new cookbook.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. True, none specifically about pasta. But you should check out our recipes for lasagna in every season in our tome, the 900-recipe ULTIMATE COOK BOOK.
We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love).
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 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 cookbook PASTA GRANNIES: COMFORT COOKING.
[28:37] What's making us happy in food this week? Sichuan mala (hot and numbing) hot pot potato chips!
We love chilis. Not the dish. Nor the restaurant. But the ingredient. That is, the fruit. A chili. Or as some spell it, a chile. We're so crazed about them that we bring an empty suitcase when we travel to Texas or New Mexico.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including the best-selling INSTANT POT BIBLE as well as its follow-up, INSTANT POT BIBLE: THE NEXT GENERATION.
In this episode, we're talking about chilis. (Or chiles, depending on how you spell the word.) What types are there? How do you choose chilis at the supermarket? Then we've got a one-minute cooking tip for seeding chilis. Bruce interviews author and famous food blogger Tara "Teaspoon" Bench about her book DELICIOUS GATHERINGS. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK
[01:12] All about chilis--the ingredient, not the restaurant!
[12:36] Our one-minute cooking tip: Wear surgical gloves when dealing with chilis.
[13:35] Bruce interviews Tara "Teaspoon" Bench, author of DELICIOUS GATHERINGS.
[22:36] What’s making us happy in food this week? Horseradish cheddar and er jing tiao chilis.
Here's a common ingredient nobody talks about: ice. It's not "just" frozen water. It can make or break some concoctions.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK.
In this episode, we talk a culinary ingredient most 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.
We have a one-minute cooking tip about, yep, ice. Then Bruce interviews Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:59] 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!
Mayonnaise. It's not just a condiment. It can be an ingredient. Grossed out? Don't be! Mayonnaise is a powerful tool in cooking.
We should know we're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, as well as lots of celebrity cookbooks (no tells--confidentiality agreements!). In all, we've developed over 12,000 original recipes in our joint career. And they say marriage is hard!
This episode is all about cooking with mayonnaise. Find out how this condiment is more than just a sandwich spread. We've got a one-minute cooking tip for better toast. Bruce interviews author Cathy Barrow about her book, BAGELS, SCHMEARS, & A NICE PIECE OF FISH. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:49] Cooking with mayonnaise: It's not just a condiment!
[10:35] Our one-minute cooking tip: how to make better toast in the morning.
[12:43] Bruce interviews cookbook author Cathy Barrow about her book BAGELS, SCHMEARS & A NICE PIECE OF FISH.
[25:10] What’s making us happy in food this week? Yucca fries and homemade Worcestershire sauce.
We love apples. And maybe boozy apples even more. That is, hard cider and even vodka distilled from apples. We recently went on a hard cider tasting tour around Ashville, North Carolina. We came back to New England with cases.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers. Check out one of our latest, THE INSTANT AIR FRYER BIBLE, here.
This episode is mostly about apples. Not eating them. Fermenting them into hard cider and distilling them into vodka. We love apples in the fall. But we drink them in the summer.
We've also got a one-minute cooking tip about caramelizing onions. 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 AND MARK:
[00:47] Our experiences with the growing number of cideries in the United States.
[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 New York's Sauvage distillers, makers of UPSTATE VODKA.
[30:31] What’s making us happy in food this week? Marked-down Passover candy and dinner parties!
There have been some wild food scandals--in the past and recently. We've got the low-down on them.
Even though we haven't been involved in any! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen titles, including THE ULTIMATE COOKBOOK with over 900 recipes which still represents the way we cook at home.
Join us for this episode in which we talk about some recent scandals in the food world, offer a one-minute cooking tip about reducing wine, talk 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 COOKING WITH BRUCE AND MARK:
[00:52] Some recent food "scandals" that caused quite a bit of churn in the world.
[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] A buttercream primer. We'll let you in on the three types of buttercream (yep, three) and give you the skinny (hardly!) on the frosting that makes a cake, well, a cake.
[21:32] What’s making us happy in food this week? Kosher Chinese food and flavorful spiced chili oil!
Living in the country is great. Except when it comes to sourcing ingredients. How do you do it when the nearest big supermarket is an hour away.
We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one of our latest: THE INSTANT AIR FRYER BIBLE.
But we live deep in the New England countryside. Rural, to say the least. A great large supermarket is up to an hour away. And on frozen roads.
In this episode, we talk about what it's like to live in a rural area and still eat well, despite being in a food desert. We also have a one-minute cooking tip about kitchen timers. Bruce interviews about author Maria Provenzano about her book EVERYDAY CELEBRATIONS FROM SCRATCH. And we 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!
Cooking for your dogs? Do you? Do you want to try? We've got answers: our own as well as those from a certified pet nutritionist.
We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. Although we've published over three dozen titles, we've never written one for dogs! But we're eager to learn. And Mark has made some great dog biscuits from scratch over the years.
We've got a new cookbook coming out: THE INSTANT AIR FRYER BIBLE. Check it out!
In this episode, we share some tips and tricks of feeding your pets. We have a one-minute cooking tip for better canned tomato sauce. Then Bruce interviews certified pet nutritionist Debbie Brookham. And we tell you what's making us happy in food this week!
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:37] 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!
Vodka. It summons up cold winter nights. (If you're Russian.) Or party drinks on the deck in the summer. Or just a cocktail, usually with a mixer.
We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We have over three dozen titles to our names, including THE ULTIMATE PARTY DRINK BOOK. This is our food and cooking podcast.
This show is all about vodka. We give you the skinny on the basics. We have a one-minute cooking tip about better cocktails. And Bruce interviews Ryan Christiansen, co-owner of the fabulous Bar Hill Distillery. We love his gin. But did you know Bar Hill makes vodka, too? Find out the secrets before we 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] All about vodka!
[16:08] Our one-minute cooking tip: Chill your glasses for a better cocktail.
[17:48] Bruce's interview with Ryan Christiansen, co-owner and master distiller at Barr Hill, makers of terrific gin . . . and now vodka!
[34:42] What’s making us happy in food this week? Babka and raw (yes, raw!) venison tenderloin.
Picky eaters. We were among them. We may have written over three dozen cookbooks but we didn't start out eating everything in sight. We had to learn.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We know a thing or two about being a picky eater.
We share our stories of learning to be omnivores. We have a one-minute cooking tip about cleaner work surfaces in your kitchen. We also share some tips about having picky kids at the table. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:39] 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!
Let's keep talking about grills. This episode is the second part of our two-parter on how to buy the best grill for you.
Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks and featured instructors on craftsy courses. During our career, we've worked with several grill manufacturers, hosted grilling events, and even ghost-written recipes and cookbooks for them.
We want to share our best tips for buying the grill that's right for you. Plus, we have a one-minute cooking tip about a great kitchen tool (butchers' twine). We play a fun culinary trivia game with each other. And we tell you what's making us happy in food this week.
Here are the segment of this episode of COOKING WITH BRUCE AND MARK:
[00:37] Our guide to buying a grill (part two): accessories for both gas and charcoal grills.
[12:59] Our one-minute cooking tip: Keep a roll of butchers' twine in your kitchen.
[14:02] Do you know more than a chef? Mark gives a 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? Beef picanha roasts!
Grilling. Let's get to it. We've got the first of a two-parter on how to buy the right grill for you. And Bruce interviews a beef maven who's got great tips for grilling.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos.
Over our career, we've worked with many grill manufacturers. We've developed recipes for them and even ghost-written a few cookbooks. We want to tell you our tips for buying the best grill for you (in this first part of a two-part series).
We also have a one-minute cooking tip about greasing or oiling your grill. Bruce interviews beef maven Jessica Formicola, founder of the website SAVORY EXPERIMENTS and author of BEEF IT UP! And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:56] 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 or oil grill grates.
[13:32] Bruce's Interview with meat maven Jessica Formicola, author 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.
We love movies about food. Or just the food served in movies. It's always so gorgeous. In this episode, we're going to talk about it from both sides of the camera!
Hi! We're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks including THE LOOK & COOK AIR FRYER BIBLE with over 700 photographs.
In this episode, we're talking about our favorite food scenes in movies. We offer you a one-minute cooking tip about olive oil. Bruce interviews Zoe Hegedus, a working movie food stylist while she's on set in Hungary. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:55] Food in movies. Why does it look so much better than the food on TV cooking shows?
[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 while she's on set in Hungary.
[28:52] What’s making us happy in food this week? Salty tortilla chips and crème mousseline!
Passover is almost here! Let's talk about the difference between "Jewish" and "kosher" food. And talk to an expert, an author of several kosher cookbooks.
We're Bruce Weinstein & Mark Scarbrough. On our own, we've published over three dozen cookbooks, developed over 12,000 original recipes, and been Contributing Editors to EATING WELL and COOKING LIGHT.
We're talking about Jewish and kosher foods in this episode of our magazine-format food and cooking podcast. We'll give you a one-minute cooking tip about recipe timing. Bruce interviews Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS. And we'll tell you what's making us happy in food this week.
Here are the segments of this episode 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 a 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 & homemade jam!
We've got a legend on today's show. Leni Sorensen. We first met here when she was a culinary historian of African-American culture at Jefferson's Monticello. Now, she teaches sustainability farming and cooking in rural Virginia.
We're delighted she came on COOKING WITH BRUCE & MARK. In addition, we've got a segment on the hard problems of food sustainability in a mass-produced world. We give you a one-minute cooking tip about potholders. And we tell you what's making us happy in food this week.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our best-selling INSTANT POT BIBLE and FREEZER TO INSTANT POT: THE COOKBOOK.
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 culinary historian and cooking teacher Leni Sorensen.
[27:37] What’s making us happy in food this week? Laksa curry and salty brown rice crackers!
The good and the bad. We've got it all. Foods that are for the rich & powerful. And gross foods that brands created and that have thankfully gone away.
Hi! We're Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks under our own names, plus more for celebs, plus two knitting books for Bruce and a bookish memoir for Mark. Check out Bruce's book KNITS MEN WANT. And check out Mark's memoir, BOOKMARKED.
In this podcast episode, we're talking about foods favored by the rich & powerful. We've got a one-minute cooking tip about maple syrup. We're talking about gross and disgusting foods that brands have created and thankfully retired. And we 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] Foods of the rich & powerful. Here are some of the favorites of the robber barons of our day.
[14:02] Our one-minute cooking tip: how to store real maple syrup.
[15:42] What were they thinking with these foods? We do love a good gross-out segment. Here are some disgusting food products that brands have thankfully retired from our supermarket's shelves.
[23:08] What’s making us happy in food this week? Pappadums and rice cookers!
Pantry staples. Some of them can last a very long time. Almost indefinitely.
We should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including one that best represents our method of cooking: THE ULTIMATE COOK BOOK with over 900 recipes!
In this podcast episode, we're talking about long-lasting pantry staples you should keep on hand. We've got a one-minute cooking tip about egg shells in a bowl of eggs. Bruce interviews Sophie Minchilli, author of THE SWEETNESS OF DOING NOTHING. And we tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:43] 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 & frozen cranberries!
Bagels are battlefields. People go to war over the right sort of bagel. We're talking about bagels as well as seafood with author Craig Fear.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. And we've developed over 12,000 original recipes in our joint career. How's that for marriage?
In this episode, we're talking about bagels and the wars they cause. We've got a one-minute cooking tip for crystallized honey. Bruce interviews Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. And we'll let you know what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:28] Oh, bagels. Always a great war among the mavens over what's the best. 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.
[27:16] What’s making us happy in food this week? Crunchy vegan chocolate chip cookies and gallberry honey!
Food heists. Some are the stuff of legend. And speaking of legends, we've got author and Chinatown advocate Grace Young on this episode of our podcast.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe.
In this show, we're talking about strange food thefts from around the world. We've got a one-minute about cutting boards. Bruce interviews the legendary Grace Young. And we'll let you know what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:54] Food heists from around the world!
[11:20] Our one-minute cooking tip: Put a damp paper towel under your cutting board.
[12:51] Bruce's interview with a culinary legend, Chinatown advocate and wok master: Grace Young.
[28:15] What’s making us happy in food this week? Creème fraîche ice cream!
Cooking slumps. We all get in them. Hey, after over three dozen cookbooks, even we can't face a simple chicken breast on the grill.
We're Bruce Weinstein and Mark Scarbrough. This is our magazine-format podcast.
In this episode, we're talking about Dionne Warwick's feud with Nabisco. We give you our best tips to get over a cooking slump. And Bruce interviews Michelle Tam, from NOM NOM PALEO. Plus, we'll tell you what's making us happy in food this week.
Smash that subscribe button. Give us a like or a comment. Take a look at one of our cookbooks, like THE ESSENTIAL AIR FRYER COOKBOOK. And settle in.
Here are the segments of this episode of COOKING WITH BRUCE AND MARK:
[00:50] Dionne Warwick's feud with Nabisco
[02:59] Our 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 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!
People make resolutions about eating and cooking as each new year starts. But they shouldn't! Resolutions are mostly meaningless.
We should know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been columnists and contributing editors for EATING WELL, COOKING LIGHT, and weightwatchers.
We've seen all the resolutions you can imagine. And we've seen most of them fail. Here's our take on bad resolutions.
We've also got a one-minute cooking tip about grating softer cheeses. We've found some disgusting food items that should never have been. And we'll counter those by telling you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:25] Don't make a new year's resolution about your eating or cooking. Instead, make one simple change in what you eat. Here are a few suggestions. Remember: Make one! Not all!
[11:30] Our one-minute cooking tip: Put semi-soft cheeses in the freezer for thirty minutes before grating.
[12:47] Disgusting food finds. What were they thinking? Foods we're glad aren't around anymore.
[17:57] What’s making us happy in food this week? Veal chops! (Don't @ us.)
What's in your pantry? Ours is pretty stocked. Still, there are must-haves, things we always keep on hand for better meals.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and developed over 12,000 original recipes across our careers. We know a thing or two about stocking a pantry! We'll let you in on our secrets.
Then we've got a one-minute cooking tip about (!) boiling water. And we'll share one of our great kitchen gadget finds: wide, flat, metal skewers. Plus, 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:
[00:30] Our list of must-have pantry items: what we think you should always have on hand.
[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.
What food traditions are celebrated around the world for the new year? We've got the answers!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. Check out one of our latest: THE ESSENTIAL AIR FRYER COOKBOOK.
In this episode, we explore new year's food traditions from around the world. We also offer you a one-minute cooking tip for waffle irons.
Then Bruce interviews Mona Dolgov, author of the book SATISFY. And we'll tell you what's making us happy in food this week.
These are the segments of this episode of COOKING WITH BRUCE & 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
New Year's Eve is on its way. Do you have a party planned? Even if you don't, we've got great ideas to make your celebration bright this year.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and developed over 12,000 original recipes in our joint career. We'd love you to check out one of our favorite cookbooks: THE ULTIMATE COOKBOOK. (Bruce claims it fully represents the way he thinks about food. With 900 recipes, it should!)
In this episode, we're talking about ideas for New Year's Eve. We've got a one-minute cooking tip to keep nonstick spray from being a mess.
Then Bruce interviews Makenna Held, who bought Julia Child's summer home in France and turned it into a cooking school. And we'll let you know what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:38] What to serve on New Year's Eve. We've got ideas to keep the party simple and delicious!
[13:53] Our one-minute cooking tip: 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!
More holiday gifts. In the last episode of COOKING WITH BRUCE & MARK, we gave you some ideas for the food lovers and cooks in your life. And we're back with more!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers and developed over 12,000 original recipes in our career. Check out one of our latest, INSTANT POT BIBLE: COPYCAT RECIPES.
We're here to give you great holiday gift ideas for the food lovers and home chefs in your life. We've also got a one-minute cooking tip on making perfect whipped cream.
Then we'll talk about the next milk alternative which may become quite the craze: potato milk. 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:
[00:27] More holiday food gift ideas! We've already had one podcast devoted to the best food gifts. Let's offer up some more!
[11:26] Our one-minute cooking tip: how to make perfect whipped cream.
[13:06] A new 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.
Great holiday food gifts. We've got a list you might want to keep for birthdays and other celebrations all year.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE (which you can find here).
In this episode, we'll offer our ideas for holiday food gifts, give you a one-minute cooking tip to get your holiday meals running smoothly, interview author Carrie Morey about her new book HOT LITTLE SUPPERS, and tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:31] A holiday food gift guide. We've got a list of four don't-miss items for every food lover on your list.
[10:24] Our one-minute cooking tip: Use a muffin as a way to streamline your prep.
[12:33] Bruce's interview with Carrie Morey, author of the cookbook HOT LITTLE SUPPERS!
[21:40] What’s making us happy in food this week? Cranberries and sheet cakes.
Eggs. They're for breakfast, lunch, and dinner at our house. In fact, a fried egg is a favored lunch around here.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles including what may well be our favorite: THE ULTIMATE COOKBOOK, which best fulfills our notion of great food. (You can find it here.)
Let's talk about eggs. We'll let you know the facts about them for the United States' market. Bruce will also interview popular influencer and blogger Lisa Steele, a self-proclaimed chicken wrangler, about her new cookbook THE FRESH EGGS DAILY COOKBOOK.
We've got a one-minute cooking tip about separating eggs. 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:
[00:21] Here's everything you need to know about eggs, particularly geared to the U. S. market.
[11:20] Our one-minute cooking tip: The best ways to separate eggs when you need the yolks and whites in different bowls.
[12:21] Bruce's interview with chicken wrangler and egg expert Lisa Steele of fresheggsdaily.com and author of THE FRESH EGGS DAILY COOKBOOK.
[22:35] What’s making us happy in food this week? Oreos and turkey!
Food debates. Controveries. Arguments. We've got opinions!
No wonder. We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including our latest: INSTANT POT BIBLE--COPYCAT RECIPES.
We've going to give the debates our own rounds. Let's talk through some of the big controversies these days.
Then we'll give you a one-minute cooking tip. Bruce will interview Dan Richer, owner of the beloved Razza Pizza and author of THE JOY OF PIZZA. (And a guy who completely changed our pizza game!). 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:
[00:30] Our own food debate. Which of us is right about the biggest controversies on our food universe?
[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 the beloved Razza Pizza.
[21:21] What’s making us happy in food this week? Fudgy the beer and pickled herring (but not together!).
Whole grains. You eat them to eat whipped cream, too.
Not really! But we love whole grains. We even wrote a whole cookbook about how to turn whole grains into the main course: GRAIN MAINS.
Let's talk about whole grains and how to get them into your meals. We've also got a one-minute cooking tip about garlic.
And we've got a food find: some of the best phyllo we've ever had (outside of homemade). Plus, 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:
[00:40] All about whole grains. Catch our banter about whole grains and get more of them 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 (or filo) from the Phyllo Factory.
[16:53] What’s making us happy in food this week? Pear jam and perfect whipped cream!
We've got a new cookbook of copycat recipes for the Instant Pot. If you've got a pot, you need this book to make your restaurant favorites at home--INSTANT POT BIBLE: COPYCAT RECIPES. You can find it here.
We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five more cookbooks. But boy, do we love our Instant Pot. So much so that this new book is actually our fourth for the IP. (Check out FREEZER TO INSTANT POT: THE COOKBOOK here!)
We'd like to introduce you to our new book of copycat recipes. We've also got a great one-minute cooking tip about ice cube trays. (You've gotta be our age to know what those are.)
Then Bruce interviews Kim Reed about her book WORKHORSE, a memoir about working in kitchens around the world. 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:
[00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES.
[08:16] Our one-minute cooking tip: Use ice cube trays for lots of things
[09:54] Bruce interviews Kim Reed, author of the WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs in the world.
[21:24] What's making us happy in food this week? Chestnuts and going out to eat again!
Who doesn't love pizza? We sure do! We've even written a book on it--PIZZA: GRILL IT, BAKE IT, LOVE IT! (You can find it here).
We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five other cookbooks. This is our food and cooking podcast.
And this episode is al about pizza. We'll give your our best tips for making great pizza. Bruce then interviews Francisco Migoya, co-author of MODERNIST PIZZA.
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 AND MARK:
[00:22] Our tips for making the best pizza.
[10:07] Our one-minute cooking tip: Use kitchen shears (not a knife) for lots of jobs in the kitchen.
[11:23] Bruce's interview with Francisco Migoya, co-author of MODERNIST PIZZA
[28:27] What's making us happy in food this week? MALK and dinner parties with foie gras!
Mindfulness. It can even extend to what you eat. And how you eat. Let's talk about mindfulness at the table--and speak with a nutritionist to figure out the best ways to continue to eat mindfully.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've even written a simple step-by-step plan to get the processed food out of your life: REAL FOOD HAS CURVES. (You can find it here.)
As former columnists for both weightwatchers and EATING WELL magazine, and contributing editors to COOKING LIGHT, we know a lot about eating mindfully to help you maintain your goals. We'll share some of those tips, as well as a one-minute cooking tip about peeling vegetables.
Then Bruce interviews EATING WELL's nutritionist Jessica Ball to find out more about mindful eating. And we'll tell you what's making us happy in food this week. (Happiness is part of mindfulness!)
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:23] Our best 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's nutritionist Jessica Ball
[21:54] What’s making us happy in food this week? New England apples and Kewpie mayonnaise.
Remodeling your kitchen? It doesn't have to be a nightmare. We've got tips and an interview with a kitchen designer from Denver.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the duo who's written almost three dozen cookbooks. In this episode, we'll give you our top tips for remodeling a kitchen (and what we'd do differently if we did it again). We'll also interview kitchen designer Bill Mickelsen to get his take on what you need to do in a kitchen remodel.
We've also got a one-minute cooking tip to keep your fingers safe in the kitchen. 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:
[00:27] Our best kitchen remodel tips. If you're remodeling your kitchen, should you go it alone, hire a designer, or go all the way with an architect?
[12:45] Our one-minute cooking tip: Get yourself a cut-proof glove for the kitchen.
[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.
Everybody's taking pictures of food! Social media is packed with shots. But what can you do to up your game?
We might know a little about it. We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've produced photo shoots for many of our over three dozen cookbooks for several New York publishers.
In this show, we've got some tips for great food photography. And Bruce interviews professional photographer Eric Medsker, who has shot over a dozen of our cookbooks.
We've also go a one-minute cooking tip about cookbooks. And we'll tell you what's making us happy this week . . . including the publication of Mark's memoir, BOOKMARKED! If you'd like to get a copy or hear the audio book (which he reads!), you can check it out here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:19] Our best food photography tips
[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!
Food waste and world hunger. Huge problems with difficult solutions. Let's talk about the issues, then turn our attention to cooking tips and an interview with the ever-fabulous Abby Dodge about her new cookbook.
Welcome to COOKING WITH BRUCE AND MARK! Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names.
Want to up your game in the Instant Pot. Try our cookbook INSTANT POT BIBLE: THE NEXT GENERATION (you can find it here).
In this podcast, let's talk through the news about food waste and how you can help alleviate a global problem.
Then 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 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:
[00:28] 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 legend Abby Dodge about her new book for sheet cakes.
[23:50] What's making us happy in food this week? Raw (yep) scallops and beef jerky from Herring Brothers in Maine.
Food trucks. A trend!
Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names, as we talk about the pros and cons of food trucks.
We've also got a one-minute cooking tip about measuring cups. Bruce interviews Ghanaian chef Zoe Adonjonyoh about her new book, THE FLAVORS OF WEST AFRICA. And we'll let you know what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:37] Food trucks: the pros and cons, how to endure and enjoy the fad.
[10:38] Our one-minute cooking tip: Spray those measuring cups!
[11:49] Bruce's interview with Ghanaian 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!
Picky eaters. Maybe you're one. But there are ways to expand what your palate, to discover new things to eat without going nuts.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including our national best-seller: THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).
We've also got a one-minute cooking tip about ice cream. And we've got lots of info on our favorite condiment: chili crisp. It's not one thing. It's a category!
Plus, we'll tell you what's making us happy in food this week, even sharing Bruce's recipe for miso-cured salmon.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:30] How to expand your palate and enjoy food more.
[08:15] Our one-minute cooking tip: Prescoop ice cream before a party.
[09:40] Food Finds: We 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).
What makes a food video viral? What's hot in food videos?
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the latest in viral food trends.
We've also got a one-minute cooking tip. And Bruce interviews Lucy Schaeffer, a food photographer who has shot many of our books and who has now authored her own cookbook: SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.
Plus, we'll tell you what's making us happy in food this week!
Want even more of us? Try our crazy-new cookbook THE LOOK & COOK AIR FRYER BIBLE. It's available here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[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.
Lots of food recalls lately. What can you do? Plus, we've got the first interview that Dorie Greenspan gave for her cookbook, BAKING WITH DORIE.
We've also got a one-minute cooking tip about cooking with your hands!.
Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, for our magazine-format food podcast!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[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.
[29:57] What's making us happy in food this week? Hrilled sausages and fresh blueberries!
Do you love to eat as much as we do? Then you need our tips on staying trim and healthy, even when you love food.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbooks and over 12,000 original recipes, we know a thing or two about staying healthy when food is in abundance.
Plus, we've got a one-minute cooking tip about the right oil for your cooking. And Bruce interviews long-time food professional, editor, and marketer Denise Mickelsen. Plus, 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:
[00:20] 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.
Plastic and food: are they a good combo? What's the best way to peel ginger? And what's Cassy Joy Garcia up to? (Her new cookbook! COOK ONCE: DINNER FIX).
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've published over 12,000 original recipes, some of which you can find in our latest book THE LOOK & COOK AIR FRYER BIBLE.
In this magazine-style episode of the podcast COOKING WITH BRUCE AND MARK, we've got some the skinny on food and plastic. Plus, we've got a one-minute cooking tip on how to peel fresh ginger. And Bruce interviews Cassy Joy Garcia, about her brand-new cookbook, COOK ONCE: DINNER FIX.
Plus, we'll let you know what's making us happy in food this week!
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:30] Plastic and food: why they're a bad combo and what you can do about it.
[07:05] Our one-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.
Oysters! Grilling! And more! We've got it on this episode.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles, including the latest: THE LOOK & COOK AIR FRYER BIBLE (which you can find here).
On today's magazine-format podcast, we delve into a mollusk much into the news. Plus, we offer our one-minute cooking tip and Bruce has a lovely chat with Susie Bulloch, a grill master par excellence.
Join us 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 of COOKING WITH BRUCE & MARK:
[00:25] Oysters are in the news this week, both from the Pacific Northwest of the United States and from the Olympics.
[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.
[27:13] What's making us happy in food this week?
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about grilling pizza. We've got a one-minute cooking tip that has to do with coffee beans. We'll let you in on a great food find: Brooklyn Miso Maru. And we'll tell you what's making us happy in food this week.
Want more from us? How about our cookbook THE ESSENTIAL AIR FRYER COOKBOOK.
Here's the breakdown of this episode of COOKING WITH BRUCE & MARK:
[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. (You can find that book here.)
[10:49] Our one-minute cooking tip! This week, it's all about how to preserve the best flavor in coffee beans.
[12:05] We've got a great food find. 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?
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about one of our favorite things: tinned fish. We've also got a one-minute cooking tip as well as an interview with cookbook author Ali Rosen. And we'll tell you what's making us happy in food this week.
Here's the rundown of the segments of this episode of COOKING WITH BRUCE & MARK:
[00:17] 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?
We've changed the format of our podcast to a magazine-type show. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode.
We've got tips on kitchen remodeling, based on the latest trends and the latest stats on what can bring you the biggest return on your investment.
We've also got a one-minute cooking tip. And an interview with long-time food blogger Devany Vickery-Davidson. Plus, we'll tell you what's making us happy in food this week.
Join us, Bruce Weinstein and Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK!
Here are the segments of this new magazine format episode of COOKING WITH BRUCE & MARK:
[00:37] 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 food and YouTube blogger Devany Vickery-Davidson
[19:58] What's making us happy in food this week
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 & Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK!
Here are the segments (truly!) of this new magazine format episode of COOKING WITH BRUCE & MARK:
[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
Even veteran cookbook authors can be embarrassed by the recipes they've developed AND PUBLISHED!
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and countless articles for magazines and online sites. Recently, we crossed over a line. We've now 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.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[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're Bruce Weinstein & Mark Scarbrough. As veteran cookbook authors, we've been hired to clean up if not completely rewrite cookbooks, replete with wild mistakes and mistaken notions of what people want to cook at home.
We've seen a few big mistakes over the years. Here are 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?
Even after over three dozen cookbooks, tens of thousands of original recipes, and countless dinner parties, we've had some true kitchen and cooking disasters.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've had food fails. Dinner fails. Even dessert fails.
Don’t judge! Here are our favorite failures: things we’ve seen, things we’ve done. It’s not pretty. But it’s life. Stuff (ahem) happens.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:37] Overbrined turkey
[04:15] Disastrous pie crust
[08:30] Inedible short ribs
[12:19] Roasted pumpkin with soup inside
Looking to buy a new refrigerator? We've got tips and ideas.
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?
The conclusion of a two-part series on how to buy the right Instant Pot model for your needs.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here), THE INSTANT POT BIBLE: THE NEXT GENERATION (which you can find here) FROM FREEZER TO INSTANT POT: THE COOKBOOK (which you can find here), and INSTANT POT BIBLE: COPYCAT RECIPES (which you can find here).
In the first episode of this series, we covered some of the basics among the models. 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 of COOKING WITH BRUCE & MARK:
[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?
Instant Pots are the rage. Have been, still are. No doubt about it. But there are so many models on the market, how do you know the one that's right for you.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here), THE INSTANT POT BIBLE: THE NEXT GENERATION (which you can find here) FROM FREEZER TO INSTANT POT: THE COOKBOOK (which you can find here), and INSTANT POT BIBLE: COPYCAT RECIPES (which you can find here).
This podcast episode is the first in a two-part series on choosing the right Instant Pot for you. Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[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.
The second in a two-part series about pushing up your cocktail game at home.
We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK (which you can find here).
In the previous episode, we walked about ingredients for better cocktails. In this episode, we move on to talk about three techniques to improve your bartending skills at home.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[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.
The first of a two-part series on how to make better cocktails at home.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen titles for several New York publishers, including THE ULTIMATE PARTY DRINK BOOK (which you can find here).
In this episode of COOKING WITH BRUCE & MARK, we'll offer three simple tips to make every cocktail you prepare better every time. Cocktails are not rocket science. But with a little finesse, they can be even better.
Here are the segments of this 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!
Slow cookers have come in and out of vogue. But we love ours. In fact, we have more than one. We even use our Instant Pots as slow cookers sometimes.
We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for several New York publishers, including THE GREAT AMERICAN SLOW COOKER BOOK (which you can find here). That tome has over 500 recipes with every one sized out for every size of slow cooker.
Join in as we discuss how to buy the best slow cooker. We've give you the things you need to look for--and some things that are add-ons you might not expect, if you want them. We love our slow cookers. But we've upped the game with better appliances.
Here are the segments to this episode of COOKING WITH BRUCE & MARK:
[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 last segment of our three-part series on how to freshen up take-out, we're getting down to the nitty-gritty and talking about specifics--what things can you do at home to make whatever you've ordered better?
We're veteran cookbook authors and food writers Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes in our career. But we've also taken out or called in a lot of food when we're just too worn out to cook.
In this final installment of our series on freshening up take-out, we're all about specifics that you can do to certain dishes to make them better. Skip the microwave. There are better ways to make take-out terrific!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:53] How to make take-out 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
The second in our three-part series on how to make take-out better.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks but also veteran take-out diners. We love calling in food when we're too tired to cook.
But take-out can lose its oomph in transit. And prepared foods suffer after a day or two in the fridge.
How do you bring back all those great flavors? In this second part of our series on freshening up take-out, we talk 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.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[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!
The first in a three-part series on how to freshen up take-out.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. But we've taken out a lot of food, too.
And let's face it: Take-out is not always great. How can you make it better?
Join us 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 of COOKING WITH BRUCE & MARK:
[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, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes.
We've written over three dozen cookbooks. We've developed over 10,000 original recipes. We've been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for EATING WELL and weightwatchers. We know a lot about brining. Get ready for all the tricks, tips, and secrets.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[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?
Olive oil. It's now a global standard. But finding the best is tricky without shelling out tons of money.
Here's a podcast episode 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!
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about olive oil: what's changed in its production, what's changed in its marketing, what you need to look for, and what's worth a splurge at the supermarket.
Rice is a global staple--and a U.S. success story. Rice farmers in California's central valley and the lowlands of the American south have turned rice into a staple crop.
There's a lot to know about rice: types, grain sizes, cooking tips.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. We know quite a bit about the ins and outs of rice: shopping for the best, preparing it, and enjoying the most flavor per grain.
We promise laughs and know-how. That's what we aim for in our podcast COOKING WITH BRUCE & MARK.
Every winter in the northern hemisphere, citrus fruits show up in abundance in our supermarkets.
Join us, veteran cookbook Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names, as we walk you through what you need to know to pick the best citrus and get the most flavor for your money.
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 supermarkets.
Here's the second part of our two-parter on smaller holiday meals.
This episode of COOKING WITH BRUCE & MARK was recorded during the COVID pandemic lockdown. We were thinking about ways to make a comfy, cozy holiday meal for just the two of us.
But what we learned says a lot for anyone who doesn't necessarily want or need a crowd for the holidays. Sometimes, it's nice to have a very small meal when you expect to be doing dishes for hours that night.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, for this second part of our series on how to make a smaller holiday meal that's just as festive and delicious as any you could make for a crowd.
You don't have to make a holiday meal for a crowd.
This episode of COOKING WITH BRUCE & MARK was recorded during the COVID pandemic lockdown. We couldn't visit our families because we had immunocompromised family members before any vaccine was available.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, for the first part of a two-part series on how to make a smaller holiday meal.
Sure, even we veteran food writers cut grocery costs. We grab sales. We look to stock up on frozen items. And the week after Thanksgiving? The turkeys at twenty-cents a pound!
But there ARE things at the supermarket that are worth the splurge.
Join us, cookbook authors Bruce Weinstein & Mark Scarbough, as we talk about our favorite splurges at the supermarket.
Fall may be the best season for grilling. Sure, we fire up the grill all summer, mostly to keep the indoors of the house cooler. But let's face it: It's hot work in the summer!
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the pleasures of grilling in the fall.
We've written lots of recipes for various grilling manufacturers. Even ghost-wrote a couple of books for one. And we've written a couple of grilling books under our own names, including PIZZA: GRILL IT, BAKE IT, LOVE IT! (which you can find here).
Come along for the fun as we offer 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!
Cranberry sauce isn't just for the holidays. Whether you make your own or buy it in the jar or can, cranberry sauce is a versatile culinary ingredient year round.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we show you why cranberry sauce is not just a side dish at the holiday table. It's a terrific, full-flavored ingredient as well!
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 us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes. And a lot of them have used cocktail shrimp as an easy start to appetizers and main courses galore.
In this episode of COOKING WITH BRUCE & MARK, we'll have lots of fun as we offer tons of ideas for cocktail shrimp. Join us for all the laughs and ideas.
Join us, cookbook authors Bruce Weinstein & Mark Scarbrough as we show you lots of ways to use canned black beans, way beyond the expected side dish.
Add canned black beans to all sorts of stews, braises, dips, spreads, and sandwiches.
We go through olives by the truckload. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better.
Join us, veteran authors Bruce Weinstein & Mark Scarbrough, as we give you lots of ways to use olives. They make a great addition to an easy pasta sauce. They can be blitzed in a food processor for a savory dip. And many more ways to use up that container of olives you might in your fridge. Just remember to remove the pits when necessary!
Marinara sauce is a pantry staple in our house. We use it to make easy lasagnas and great Instant Pot braises.
Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles. We know a thing or two about using marinara for more than just pasta.
We've got ideas for turning that jar into all sorts of meals. But do remember: a jar of marinara sauce should have the same ingredients you'd use if you made it from scratch. Get the best, then get dinner on the table with lots of easy ideas for a jar of marinara sauce.
What can you do with canned salmon besides make patties or croquettes?
Lots! Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of ideas for canned salmon. Enough that it might become a pantry staple in your house.
We'll tell you how to buy the best and how to use it to its full potential. We love canned salmon. We hope you do, too.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who live in rural New England. We can get pretty excited about maple syrup. We have people "sugaring" within a short walk of our house.
A lot of people don't use maple syrup as a culinary ingredient, only as a "condiment" on pancakes or waffles. We think it's high time everyone understands the culinary power of this New England staple.
Listen in for ideas and laughs as we talk about one of our favorite things: maple syrup..
Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal.
We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes.
And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey.
Join us as in this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite cheeses. Just don't bring the can into the conversation!
What happened to hummus? It went from being this exotic spread to a North American staple.
At this point, 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!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've published over three dozen cookbooks. We've also been Contributing Editors to EATING WELL and COOKING LIGHT. We've worked with hummus for years. And we've got lots of ideas for hummus beyond just a spread for crackers!
What can you do with canned tuna fish besides make a sandwich?
We've got lots of answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including THE KITCHEN SHORTCUT BIBLE (which you can find here). We've developed over 10,000 original recipes in our career--so we know a thing or two about a can of tuna fish.
Listen in and have a laugh with us as we talk through our favorite ideas for canned tuna fish. We've got lots of ideas. Just don't mix the tuna fish with peanut butter. (That's a joke from the movie "Auntie Mame." If you don't get it, ask another other gay couple.)
Mustard. What do you do with it beyond sandwiches and burgers?
We've got the answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. We've developed more than 10,000 original recipes. And we know a thing or two about using mustard.
Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your kitchen. Have a listen to and maybe a laugh over our show about mustard, a condiment that gets too little respect!
Who doesn't have a box or container of raisins in the pantry? What do you do with those raisins, other than eat them by the handful for a snack.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of idea for those raisins in your pantry.
They're the secret ingredient to make everything from meatballs to salsa taste better. We'll even offer up a recipe for an easy spreadable raisin jam.
Yogurt is a way more versatile ingredient than you might imagine. It's not just for smoothies. Or for topping granola.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk you through the incredibly versatile ways you can use yogurt to take your cooking came to the next level.
Imagine a fast and easy two-ingredient frozen yogurt. Or a super simple curried chicken dish. We've got those plus half a dozen other recipes that use yogurt in this episode of COOKING WITH BRUCE & MARK.
Whether you prefer Greek yogurt or regular-style, whether you use full-fat, low-fat, fat-free, we've got you covered with incredible ideas and lots of laughs.
There's a tiny bit of booze left in that bottle. What can you do with it, other than chugging it?
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 recipes in over three dozen cookbooks. We've learned lots of ways to handle that little bit of booze at the bottom of a bottle beyond just drinking it.
In this episode of COOKING WITH BRUCE & MARK, we'll give you great culinary ideas for that tiny bit of vodka, that drop of tequila, and those half-empty bottles of flat beer.
Love them or hate them, tinned sardines are culinary gold. They add incredible depth of flavor to stews, casseroles, and braises, way beyond the mere fishy taste most of us expect.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the culinary delights of tinned sardines. We've got lots of ideas that use these tasty filets in ways you may have never considered.
Listen in, join the fun, and discover the culinary secret chefs already know.
Honey is for way more than toast or tea.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've worked with honey in dozens of recipes beyond the standards.
Join us in this episode of COOKING WITH BRUCE & MARK as we talk through ten ways to use honey beyond the expected ones.
We'll also talk about how to store honey and how to get it back from crystallization.
We love honey! Get it off the pantry shelf and start cooking with us!
Salsa is for a lot more than chips.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbook, we know a thing or two about adding salsa to sauces, stews, braises, and more.
We'll give you ways to use that bottle of salsa beyond chips. Listen in to the fun and get more salsa in your cooking!
Ketchup is more than a sauce for fries. It's actually a versatile condiment that can be used in lots of recipes.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've even been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for weightwatchers and EATING WELL.
Along the way, we've learned lots of great ways to use ketchup beyond fries. Join in the fun as we talk all things ketchup.
What happens when it comes to actually writing a cookbook? The process of putting the word onto a computer and generating a document? And then what happens to that manuscript once you turn it in? (Well, for one thing, it turns from a document into a manuscript!)
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the actual steps of writing a cookbook. Mark is the writer in our team. He'll tell you what it takes to get the manuscript completed--and then what the steps are after that, through editorial and beyond.
In the third installment of on how to write a cookbook, veteran cookbook authors Bruce Weinstein & Mark Scarbrough take you into the kitchen to answer the crucial and difficult questions about recipe development.
How should you approach flavors? How do you go about the day-to-day task of testing recipes? How do you know which recipes to include and which to cut?
We discuss how we make those decisions and offer advice that will may even help with your day-to-day cooking, even if you never intend to write a cookbook.
In the second installment of our four-part series on how to write a cookbook, we take on the question of platform, crucial to today's publishing success.
What is a platform? How do you get one? Why is it so important?
Join us, Bruce Weinstein & Mark Scarbrough, as we discuss the nature of platforms and why they're so crucial to modern publishing. Writing a cookbook is one thing. Selling it is another matter entirely. And you won't be a success without a platform.
As veteran cookbook authors, we've know a lot about the publishing industry: how it's changed, what it requires, how you need to go about writing a cookbook.
Join us, Bruce Weinstein & Mark Scarbrough, as we begin a four-part series on writing cookbooks. It's the very heart of our business: selling a book, writing it, publishing it, and marketing it. We'll start you down the road with our secrets that have led to a three-dozen cookbook career.
How do you buy the right knife? What sort of knife will work best for your kitchen needs?
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we explore how to buy kitchen knives that will fit your hand and last a long time.
This episode of COOKING WITH BRUCE & MARK is the second part in our series about knives. Once you know what you need, how do you buy the right knife to fit those needs?
If you cook, you pick up a knife. But you may now know the intricacies of this essential tool.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer the first part in a two-part series on kitchen knives.
What makes one knife better than another? What's the "anatomy" of a kitchen knife? And how can we use that knowledge to find the knife that's right for the job at hand?
Sweet, spicy, vinegar-based, mustard-based, or smoky, barbecue sauce is not only great on smoked meats but it's an outstanding condiment. It's too often overlooked in most kitchens. Yet it's a useful tool to brighten up the flavors in stews, braises, even casseroles.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about ten (maybe?) unexpected ways to use bottled barbecue sauce to take your cooking to the next level.
So what if you don't want the cow in your meal?
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've always loved milk and cheese, sour cream and yogurt. But we've come to love lots of dairy milk alternatives: almond milk, oat milk, even cashew milk.
We're here to get you started in the world of alternative "milks." We love baking with them. And pouring them on our cereal. Here's the "how to" when it comes to dairy milk alternatives.
Good burgers start with good meat. After that, it's a matter of gas, charcoal, or a cast-iron skillet.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for various New York publishers and have developed over 10,000 recipes in our decades-long career.
And we love burgers of all sorts. Listen in as we give you the tips and tricks to making the best burgers. We'll even fill you in on our favorite toppings!
And if you want to know more about making burgers in an air fryer, check out our book THE ESSENTIAL AIR FRYER COOKBOOK with over 500 recipes, each proportioned for every size of air fryer. (You can find it here.)
The Instant Pot soared in popularity as electric pressure cooking became almost a home standard in North America, Australia, and the UK.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for several New York City publishers. And we've writte a lot of books about the Instant Pot, including THE INSTANT POT BIBLE (here), THE INSTANT POT BIBLE: THE NEXT GENERATION (here), and FREEZER TO INSTANT POT: THE COOKBOOK (here).
We know the tricks and tips to success every time. We hear all about "burn notices" and undercooked meats (or overcooked stringy chicken breasts) in the various social media groups for the Instant Pot. Listen in and we'll let you know some of the secrets to success in this terrific countertop appliance.
We've been writing about food for over twenty years. We've seen the industry change with new digital media, fractured but more empowered, with perhaps an even more discerning and enlightened audience.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We'd love to tell you our journey across the digital divide--and the mistakes we've watched old-school cookbook authors and food writers make as they try to navigate the digital world.
We're not pros. But we have learned a thing or two. And we've seen the mistakes of the old guard as it enters this new world: hyping gimmicks, giving everything the hard sell, and failing to connect with readers, listeners, and viewers.
In this episode of COOKING WITH BRUCE & MARK, we'll talk about how reaching an audience has changed and what food writers can do to make more meaningful connections.
Did you know you can make pretty fine baked goods in an Instant Pot pressure cooker? No, they're not the same as the ones out of an oven. But if a cake or bread can handle a little steam, even get a little better crumb from that steam, then the Instant Pot does a great (and fast) job!
Everyone knows the Instant Pot can book beans, roasts, ribs, and soups in minutes. But we're going to show you how to bake in our favorite kitchen appliance.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen (!) cookbooks, including THE INSTANT POT BIBLE, with every recipe sized out for every size of Instant Pot. (You can find it here.)
Our recipe for banana bread in an Instant Pot is so simple. You'll just toss all the ingredients in the food processor, then pour the batter into a baking dish and set it in the IP.
Listen in and let's have fun cooking together!
Almost every dish we cook uses fat of some sort, even the natural fats in proteins. (Or the boatloads of the stuff in bacon.)
But there are ways to get away from tasteless oils. Let's face it: 1 tablespoon of liquid fat has about 120 calories, no matter if it's a tasteless oil or a flavorful one. So why not always go with flavor?
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one called REAL FOOD HAS CURVES that's a step-by-step plan to get the processed food out of your life. (You can find the e-book here.)
We've got tips and tricks to up your fat game so that you're adding more flavor to your meals and getting more satisfaction out of every bite.
New Year's resolutions often fail. People set unrealistic goals.
Join us, Bruce Weinstein & Mark Scarbrough, veteran food writers and at one time the longest-serving columnists on weightwatchers.com. We've got tips and tricks to making resolutions that stick and work.
Don't overpromise. Make your goals something you can achieve. And make your goals out of the things you want most.
Latkes: crisp potato pancakes, often associated with Hanukkah, although we don't know why we shouldn't love them for the rest of the year, too. Except for all that fat. And those calories.
No worries: an air fryer to the rescue!
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including several on air-frying, like THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).
We're in the kitchen, offering you the tips and tricks to making the best air-fried latkes. Then all you have to do is add the toppings. Applesauce? Plus sour cream? Bruce prefers ketchup. His kosher grandmother would be appalled.
The holidays can be stressful. Especially in the kitchen. And adding a crowd in your world never helps. Everyone's got food issues. Tempers can flare.
But we've got a plan. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've been Contributing Editors to the likes of Eating Well and Cooking Light--and we were once the longest-serving columnists on weightwatchers.
We're here to help you survive holiday cooking. We've got five steps to make sure you can get everything done without losing your mind or your family.
Chicken fried steak: it's Texas gift to the United States. If you don't know, it's a pounded cut of beef, dipped in batter, and fried as you might fry chicken. Irresistible!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen (!) titles to our names, not counting the ones ghost-written for celebrities.
We know the secrets of chicken fried steak in an air fryer. We've written several air fryer books, including THE ESSENTIAL AIR FRYER COOKBOOK (here) and THE LOOK AND COOK AIR FRYER BIBLE (here).
Join us as we air-fry steak without pots of oil and all those calories. We'll tell you the secrets to a crisp crust every time.
Eight of the top kitchen tools and gadgets. We've got you covered!
We're Bruce Weinstein & Mark Scarbrough. We know a thing or two about what you need in the kitchen since we've written over three dozen cookbooks with several New York publishers and we've been Contributing Editors to Eating Well and Cooking Light.
We'd love to help you figure out what gadgets you need in your kitchen. As a bonus, these tools and gadgets make great holiday gifts.
Have a listen and join in the fun. We'll get your kitchen gear in order!
Nothing beats fried chicken. But the mess, the oil, the calories!.
Join us, Bruce Weinstein & Mark Scarbrough, as we get you started air-frying chicken with two delicious recipes.
We're veteran cookbook authors, with over three dozen titles to our names, including THE INSTANT AIR FRYER BIBLE (a book written for all models of air fryers made by Instant Brands, which you can find here) and THE LOOK AND COOK AIR FRYER BIBLE (with over 700 photos, each step of each recipe, which you can find here).
Our two recipes in this episode are: a classic buttermilk fried chicken and crunchy boneless skinless chicken thighs coated in a mixture of ground pork rinds and panko bread crumbs.
Join in the fun as we air-frying North America's favorite protein: chicken.
Air fryers are the new Instant Pots. Air fryers may well be the appliance of the year, if not of the decade. Crunch with almost no oil. You can't beat that. And you can recharge leftovers in a snap.
Join us, Bruce Weinstein & Mark Scarbrough, as we talk about one of our favorite appliances: the air fryer. We've written several cooks on air-frying, including THE ESSENTIAL AIR FRYER BIBLE (with hundreds of recipes, which you can find here) and THE LOOK AND COOK AIR FRYER BIBLE (with hundreds of photos, one for each step, which you can find here).
We'll get you started with an air fryer: how to choose the right model, how to work it as a beginner, and how to get the most out of this countertop appliance.
We've always got an air fryer on the counter. Join us for a discussion of how to get started with this amazing machine.
Peanut Butter is a favorite food in the U. S. And for good reason! It's delicious, nutritious, and actually a versatile culinary ingredient.
Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about peanut butter: how it's made, how it can be used in baking--and even savory dishes like slaws and stews.
We love peanut butter. We've been known to eat it off a spoon for a snack. Plus, we wrote a whole book on the stuff a while ago: THE ULTIMATE PEANUT BUTTER BOOK. We were even on The View for that book!
Join in the fun and let's talk peanut butter!
We're passionate about marshmallows. They're sweet, sticky, and (believe it or not) useful in lots of recipes.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We want to destroy the myths about marshmallows. (No, they're not made with egg whites.) We also want to tell you how to make the best homemade marshmallows, as well as what you can do with marshmallows when baking sweets (besides just eating them).
Plus, we promise tons of laughs along the way. It's about marshmallows. How can it be serious?
In the old days, martinis were made with gin and stirred, not shaken. Then along came James Bond. What a jerk.
Join us, Bruce Weinstein & Mark Scarbrough, as we explain when it's appropriate to stir a drink and when it's right to shake it. Most cocktails should be stirred. So up your game and make the best.
We've written over three dozen cookbooks including THE ULTIMATE PARTY DRINK BOOK (which you can find here). We're passionate about cocktails. We want you to know how to make the best you can!
Join us, Bruce Weinstein & Mark Scarbrough, as we turn New England's bounty of fall tomatoes into quarts of marinara sauce for the freezer.
We've got the tips and tricks for picking the best tomatoes, as well as the ways to turn it into a freezer full of goodness for the winter ahead.
We've written over three dozen (!) cookbooks for several New York publishers and we're passionate about tomatoes: about choosing the best and preserving the bounty for the cold days ahead.
Join us, Bruce Weinstein & Mark Scarbrough, as we respond to listeners questions about avoiding common cooking mistakes.
Over the years, we've gotten lots of questions on our social-media feeds and through our website about cooking problems. We'll take you through some of the most common mistakes and offer tips on how to avoid these cooking pitfalls. And of course, we're all up for fun along the way. Join us as we talk you through common cooking mistakes.
Where did chocolate come from? Why do we use it the way do now? How can you use it for the best cookies ever?
We're Bruce Weinstein & Mark Scarbrough, veteran food writers with several dozen (!) cookbooks to our names. We've got the skinny on chocolate, including a recipe for terrific chocolate chip cookies.
Come along and learn "how to chocolate" with us. We promise you a few laughs and tons of great information.
Bacon? It's the best! Who doesn't love it, even if it's turkey bacon or tofu bacon? Seriously, the best.
We're Bruce Weinstein & Mark Scarbrough, authors of dozen of cookbooks. We've written hundreds of recipes that use bacon. And we've just come back from a trip to the UK where we had terrific bacon almost every day.
We've got tips and tricks for making the best bacon every time. Plus, some surprising ideas about what to do with bacon. Bacon Chocolate Chip Cookies, anyone?
Okay, sure, great ramen is a multi-day dish. But we've got a quick, easy way to make a satisfying, rich broth in the Instant Pot that'll up your ramen game without much work.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names, including THE INSTANT POT BIBLE (which you can find here). Great ramen broth may take up to two days in a traditional preparation. But we can pull it together in an afternoon so that it tastes as if you spent days on it.
Join us in the kitchen as we make ramen with an Instant Pot. It's super satisfying--and even dinner-party-worthy. We'll give you the tips and tricks. Cook along with us. It's great fun!
We're Bruce Weinstein & Mark Scarbrough, veteran food writers who've got several dozen (!) cookbooks to our names and who've been Contributing Editors to several national publications.
In this episode of COOKING WITH BRUCE & MARK, we've got a simple one-pot meal: braised halibut with orzo and fresh vegetables. A simple, delicious dinner any night of the week.
Join us in the kitchen and we'll cook through the dish, telling you the secrets to a simple, tasty dinner you can make this week.
We love pressure cookers. We've written so many books on them, including THE GREAT BIG PRESSURE COOKER BOOK (the only book with recipes made for BOTH stove top and electric pressure cookers--which you can find here) and THE INSTANT POT BIBLE, a best-seller for North America's favorite brand of pressure cooker, with every recipe sized out for every size of the machine (and you can find that title here).
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles to our names. We've been making risotto in a pressure cooker since the days when we lived in a one-bedroom apartment in New York City. It was our go-to meal (with a bottle of red wine) after a night at the theater.
Creamy, rich, and delicious risotto in about ten minutes with no stirring! Imagine Risotto with Porcini Mushrooms, Leeks and Butternut Squash. Or Risotto with Fennel adn Asian Pears.
Join us in the kitchen! We'll tell you how to make perfect risotto with very little fuss.
Homemade granola is so much better than the stuff from the store. Not as sweet, more savory, with plenty of nuts and whole grains. You might never go back to the stuff in the bags and boxes. We certainly haven't.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who make granola almost every couple of months. Join us in the kitchen as we give you the tips and tricks to making the best.
We'll even show you how you can make granola gluten-free.
You house will smell fantastic and you'll have breakfast ready in the morning. Better yet, you'll have a ready-made topping for baked apples and fruit crisps.
We're not out to win any authenticity awards with this best-ever but very easy lasagna. But we're out to make more lasagna. So easier is the key!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles to our names. We know a thing or two about lasagna. Our ULTIMATE COOK BOOK even has a lasagna for every season. (You can find that book here.)
Our secret is to cut the components for lasagna to four basics. First, no-boil noodles. Second, jarred marinara. We'll give you tips and tricks for finding the best and turning into a great lasagna sauce. Third, browned sausage meat. Yep, lots of spices and flavors. And finally, the topper: a parmesan cream sauce. That last is the hardest part. But worth the effort you've saved with the other components.
Join us in the kitchen for lots of fun!
Making bagels from scratch? Why not? No, even we veteran cookbook authors wouldn't do it every day. But once in a while? It's a lot of fun.
Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we pull together homemade bagels. We make a fairly simple yeast dough in a food processor and let that dough rise. Next, we it and boil the rounds for 1 minute. Then we bake them.
We're having a blast with bagels. You can, too. Come along. We might even convince you to try your hand at them.
A recipe from the now sadly gone FINE COOKING magazine for perfect prime rib roast, a holiday treat.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who developed this recipe for a holiday issue of the magazine. And we're in the kitchen to show you how to make the best prime rib roast (or "standing rib roast") you've ever had.
Our technique is to start it at a very low temperature for a very long time. This way, we can get a spice rub on it, full of seeds and other herbs that would burn at higher temperatures. The beef rib roast cooks for a long time, then you take it out to rest for an hour or so. When you're ready to serve it, you put it back in a very hot oven for just a few minutes to get a crust on it before slicing it. It'll be rare all the way to the edges, no brown line around the outside of the eye of meat.
Join us in the kitchen as we make this holiday favorite.
Vegan chili. Let's face it: it can be dull. And a recipe can use too much chili powder to bump up the flavors without much depth.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles under our names. We've got a great new recipe for vegan chili--and we're cooking it with you so you can get it right.
Yes, this recipe does use chili powder--but not the standard blend. Rather, we're using pure chili powder, three kinds of beans, grains, and legumes, and lots of tasty ingredients to make the best vegan chili without any soy crumbles or meat substitutes.
Join us in the kitchen to learn the secrets of the best vegan chili.
If like Bruce, you grew up in the Northeastern United States, then you may well remember Drake's coffee cake.
Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we work through a recipe we developed to recreate that classic taste as a sheet cake.
We've got the tips and tricks for better baking along with way. And a few laughs, too. Plus, an incredibly easy recipe for a cake that you will want to make for company this fall and holiday season.
We'd love to have you in the kitchen with us! It makes it all the more fun.
Join us, Bruce Weinstein & Mark Scarbrough, as we make a recipe in honor of our cookbook, ALL TIME FAVORITE SHEET CAKES AND SLAB PIES.
We're in the kitchen--and you can be with us. We're baking but a sheet cake that's a bit like a candy bar. It's shortbread, peanut candy, and rich chocolate fudge all in one.
You'll need an 18 x 13-inch baking sheet. After that, the sheet cake is super easy and absurdly addictive. Invite crowds over! But first, join us in the kitchen.
We love sheet cakes. No wonder: we wrote a book on them--ALL TIME FAVORITE SHEET CAKES AND SLAB PIES--which sold out on QVC. We even got two (!) happy dances from Dave Venable on air for our recipes!
We're Bruce Weinstein & Mark Scarbough, veteran cookbook authors with more than three dozen titles to our names. This recipe on our podcast isn't one from our book. It's exclusive to this podcast!
Join us in the kitchen as we make it and taste it. It's a soft and spicy dark molasses cake with a creamy white frosting with just a hint of whiskey in the mix.
Get the recipe and have a few laughs. Dave certainly did!
Want big flavors in sheer comfort food. Try this Middle Eastern-inspired stew, something right out of Bruce's childhood since his uncle was from Iran.
Hi! We're Bruce Weinstein & Mark Scarbrough. Together, we've written dozens of cookbooks for New York publishers. But we've never published this recipe since it came to Bruce through his family. We're offering it here on the podcast as an exclusive!
Join us in the kitchen as we make this chicken braise with dried black limes. You'll need to go to a Middle Eastern grocery store to find them--or order them online. In a cool dark pantry, they'll keep up to a year. Except you'll make this braise again and again.
It's also got tamarind concentrate for a sour pop and cashews for sheer richness. You must marinate the chicken overnight in a spice paste and after that the hard part is over.
Served this braise with cooked white rice. You won't regret it!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles at several New York publishers.
Join us in the kitchen as we whip up green-curry fish fillets with ginger, lemongrass, green curry paste, and turmeric.
This dish is super fast: about 15 minutes for the sauce before youu add the fish fillets which cook for about 10 minutes.
We love a good fish curry. Learn the secrets for this spicy dish as you cook with us in the kitchen.
We love our pressure cookers, electric or stove top. And we love them to make whole grains.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who wrote the best-selling INSTANT POT BIBLE--which you can find here.
Join us in the kitchen. We're using the pressure cooker to cook wheat berries in half the time they'd require in a stove-top pot. We're then 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, all to be served in Boston lettuce leaves.
Wheat berry laarb? You bet! With a pressure cooker, this healthy meal is ready in a snap. Join us in the fun of making one of our favorite recipes.
We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks including the James Beard-nominated HAM: AN OBSESSION WITH THE HINDQUARTER. (If you want to find out more about this crazy book, click here.)
Join us in the kitchen as we make a recipe from this book: Hammy Deviled Eggs.
We'll boil the eggs, peel them, split them, and take out the yolks. Then we'll add a few secret ingredients that take these way up over the top. Ham, sure, but also horseradish. The recipe is easy; the eggs, delicious.
We'll even offer you tips and hints for cooking and peeling perfect hard-boiled eggs. Join us in the kitchen for lots of fun!
Some recipes you remember. We certainly remember our recipe for traditional white bread. Sandwich bread, as we used to call it. Or "slicing white," as Mark's Southern grandmother called it.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles to our names. Join us in the kitchen as we cook through our favorite white bread recipe, one we developed for our big compendium cookbook, THE ULTIMATE COOK BOOK. (If you want to take a look at that book, you can find it here.)
We'll take you through the simple steps of making this traditional "slicing" bread. If you have a stand mixer, you don't even need to knead the dough.
Listen in as we make it, taste it, and share some tips and hints for success in your kitchen.
We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks including ALL TIME FAVORITE SHEET CAKES AND SLAB PIES. We were on QVC with that one for a sold-out appearance!
In this episode of COOKING WITH BRUCE & MARK, we developed an exclusive recipe for a sheet cake, a recipe that's not in the book just for our podcast.
Join us in the kitchen as we make a blondie sheet cake with a maple glaze. You'll need an 18 x 13-inch sheet pan. Be ready to feed a bunch of people. But we can have a blast making this recipe together.
This one has got a chocolate chip cookie-style dough that bakes into the chewiest chocolate-laced blondie cake. Then there's that glaze! Listen in and get the recipe for this tantalizing dessert.
Vegan ice cream gets a bad rap. It's too often not creamy, only icy. But trust us to fix the problems.
We're Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks which include three books on ice cream and other frozen desserts.
We've developed this recipe to beat the vegan ice cream rap. Ours includes coconut milk, cashew milk, and a sugar syrup (flavored with ginger) to create a rich, creamy and satisfying vegan ice cream.
Join us in our kitchen as we cook through this ice cream. You'll discover our secrets for making ice cream without dairy or eggs.
Kibbeh is one of our favorite Middle Eastern dishes. It's made with ground meat and bulgur wheat, seasoned with cumin, coriander, ground sumac, sage, and allspice. Think of it as a spiced meatloaf with fried onions and pine nuts.
And we're giving you a recipe for a rich and savory tahini sauce to go with it.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We'd love to have you in the kitchen with us as we make this fine savory dish. It's probably enough work for friends or family to enjoy. Maybe not a weeknight dish. But definitely one of our favorite things to eat.
Who's bringing the pita?
We're Bruce Weinstein & Mark Scarbrough. We've written three ice-cream and frozen-dessert cookbooks. So we were recently asked to celebrate National Ice Cream Month on one of the national (U.S.) morning news shows.
We went on the air and tasted some absolutely delicious browned butter butter pecan ice cream (which you can find on another episode of this podcast) as well as cherry cheesecake ice cream.
Both flavors are from our book À LA MODE: one hundred and twenty desserts, with sixty cakes, pies, and such, and the sixty ice creams or frozen concoctions that go with them.
Join us in the kitchen as we make cherry cheesecake ice cream. We're having a blast--and we want you in on the fun.
Hi there! Welcome to our kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles under our expanding belts.
This week, we're tackling a classic British dessert, a perfect summer treat: summer pudding.
If you like bread and jam, you're going to love summer pudding. First, 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 layer that jam mixture with slices of white bread in a soufflé dish. Then weight it and 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.
Join us in the kitchen for lots of fun. Don't forget to bring the whipped cream.
Use a turbo blender like a VitaMix or a BlendTec to make the custard for this decadent ice cream. You don't even need to heat up the stove. The friction of the blades will help set the custard before it goes into an ice-cream machine.
You MUST use a high horsepower, high RPM blender for this recipe.
We're Bruce Weinstein & Mark Scarbrough, authors of several dozen (!) cookbooks. In this episode of COOKING WITH BRUCE & MARK, we're using a turbo blender to create the custard for an ice cream that tastes just like a Snickers bar, partly because we add them right to the blender with the eggs and sugar.
What could be better? Snickers bars in ice cream form. Join us in the kitchen and let's having fun making this chill treat.
Let's use the pressure cooker to make something that will up your cooking game dramatically. Garlic Confit.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of dozens of books including THE INSTANT POT BIBLE, which you can find here.
We love a pressure cooker! This machine can turn garlic, submerged in olive in jars, a rich golden brown. The garlic becomes incredibly sweet and aromatic.
It also infuses the oil with flavor that you just can't get in purchased garlic olive oils.
On this episode of COOKING WITH BRUCE & MARK, we're making this fun recipe. The results can stay fresh in the fridge for months. Try it and garlic 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
Ever made banana bread in a waffle iron? You haven't lived!
We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including THE KITCHEN SHORT CUT BIBLE which you can find here.
Sure, we make waffles in a waffle iron. But we can make much more, including this easy banana bread that has with much less sugar than the kind you might need if you were to bake it the traditional way in an oven.
The waffle iron turns this batter into crunchy tender not too sweet rounds of banana bread in just about ninety seconds. Listen in and get the recipe.
Slab pies are almost as good as sheet cakes. Maybe better. They're giant pies, almost cafeteria-style, that you can make to feed crowds at your next family reunion, dessert party, committee meeting, or afternoon get-together.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen cookbooks from multiple New York publishing houses under our ample belts. We wrote ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES a while back and here's one of our favorite recipes.
Join us as we make a no-bake apricot cheesecake slab pie, a pretty simple recipe you can put together for your next holiday event.
Learn how to make this tasty cheesecake "pie" in a giant, 18 x 13-inch sheet pan. Join us in the kitchen for some fun.
If it's Passover, you might well be enjoying matzo brei.
Hi! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are stepping into a big controversy. If you don't know, matzo brei is made with matzo and eggs. But there's a huge controversy in HOW it's made.
For Bruce, the chef in our duo, it's always made pancake style. Some people like it "scrambled" style. But Bruce is only too happy to defend his turf.
Listen in as we make matzo brei "pancake style"--that is, somewhere between a frittata and a torta.
Sheet cakes are fantastic treats: crowd-pleasers, big desserts, more cake than anyone can imagine.
We're Bruce Weinstein & Mark Scarbrough, the authors of several dozen cookbooks including ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES.
We're excited to share this recipe with you. It made an appearance with us on QVC when our book sold out in just a few minutes.
In this episode, we're making a Cinnamon-Roll Sheet Cake, a rich buttery cake with lots of cinnamon sugar swirls and a vanilla glaze. It's enough to feed a crowd. Have your friends over. And dig in.
We're continuing our celebration of Chinese new year in this episode of COOKING WITH BRUCE & MARK with Dry-Fried Chicken Wings.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who both come a long ways away from Chinese cultural heritages. But we love this preparation for chicken wings from the Sichuan province.
The wings are fist deep-fried, then stir-fried in a spicy, sweet-sticky sauce.
One great thing about this recipe: the ingredients are all available at your local grocery store.
Listen in and learn the tricks to making perfect dry-fried chicken wings with Bruce & Mark.
When we recorded this episode, it was Chinese new year. And we love Dong'an chicken, partly because it's so comforting in the chilly months where we live in rural New England.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of cookbooks from several New York publishers under our belts. We're both culturally a long way from Chinese cooking but we do know a thing or two about Dong'an chicken, if only because we make it so much.
Chicken is first poached in an aromatic broth, then cut into smaller pieces. Those pieces are then stir-fried with ginger, chilies, vinegar, and little of the braising liquid. Finally, scallions and toasted sesame oil are used to top it all off.
Listen in and learn to make this authentic Chinese dish and celebrate Chinese new year anytime of the year!
Dried fruit pie. It doesn't sound too appetizing. But it's a true holiday treat, best served with vanilla ice cream or a vanilla sauce.
We're Bruce Weinstein & Mark Scarbrough. We developed this recipe for our compendium cookbook, THE ULTIMATE COOKBOOK, which you can find here.
Inspired by the rich fruity sweetness of mincemeat but without the suet (or beef fat), our version uses a ton of 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.
Bruce Weinstein & Mark Scarbrough offer you a lighter, easy meal. It's a great main course after heavy holiday cooking. Or after weekend guests have finally decamped.
A pressure cooker makes this stew so fast. It also blends the flavors in a marvelous balance. We got a little cross-cultural with flavors from North African, the Middle East, and India, all blended together to create a fabulous stew that takes under ten minutes in the pressure cooker. You can use an electric or a stovetop model and get dinner on the table in no time.
In most of the episodes of COOKING WITH BRUCE & MARK, Mark Scarbrough, the writer in our team, cooks while Bruce Weinstein, the chef, watches and critiques. But in this episode, Mark, the goy, teaches Bruce how to make eggnog, the most Christian of all your holiday beverages.
Eggnog is actually quite simple to make. There's no cooking, just a lot of whisking. Plus, 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.
And you have to get started a little before the holidays. The stuff needs time to ripen in your fridge. You'd best get going if the holidays are coming.
Listen in and find out how to make the easiest and most delicious holiday eggnog.
We're Bruce Weinstein & Mark Scarbrough. A long time ago--over ten years ago!--we wrote THE ULTIMATE BROWNIE BOOK. We love all things brownie but we never considered making brownies in a turbo blender like a VitaMix or a BlendTec.
In this episode of COOKING WITH BRUCE & MARK, Mark's going to make easy, gluten-free, fudgy brownies using only the turbo blender and the oven. It's simple, quick, and so delicious, particularly with (gluten-free? or vegan?) vanilla ice cream.
Listen in, copy down the recipe, and never deprive yourself again of this chocolate deliciousness again, whether you're gluten-free or just a lover of fudgy brownies.
Bundt cake? We're going old school with this cranberry walnut one that's got pumpkin in the mix.
We're Bruce Weinstein & Mark Scarbrough. If you don't know, Bruce is the chef and Mark, the writer. Mark doesn't cook much, what with two books published a year, plus the ones ghost-written for celebrities. (Shhhh . . . confidentiality agreements.)
Mark is back in the kitchen with cranberry walnut pumpkin Bundt cake. Bruce is watching, helping, judging, and making color commentary on this autumnal dessert.
In this recipe, Mark uses pumpkin that Bruce has already roasted, seeded, drained, and collected. But you can use canned pumpkin and the cake will turn out just as tasty.
Other incredible ingredients include dried cranberries, chopped walnuts, diced candied orange peel, cinnamon, and nutmeg.
Listen in as Mark cooks. Then get in your kitchen and bake this cake!
We're Bruce Weinstein & Mark Scarbrough, authors of the best-selling GREAT AMERICAN SLOW COOKER BOOK.
We love slow cookers, mostly because we can create a complicated braise with intense flavors without a lot of work. And because we can set it and walk away to your day to come home to a wonderful braise, soup, or stew.
Mark recently made this complex and rich stew for company. It's made with chicken thighs, parsnips, dried figs, autumnal spices, and orange zest for a little zip.
Listen in and get the recipe. And share the recipe. And make the recipe. Trust us, you'll love the recipe.
Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horsepower, high RPM blender? Then you need this recipe for super easy lemon pudding.
We're Bruce Weinstein & Mark Scarbrough. We love turbo blenders. So much so that we even wrote a book about using them to make much more than smoothies: THE TURBO BLENDER DESSERT REVOLUTION.
In this episode of COOKING WITH BRUCE & MARK, we use the heat from the blades, brought on by the high-powered friction, to create a rich, creamy, lemon pudding without turning on the stove or even dirtying a bowl.
Listen in and find out how this works. You'll get this amazing recipe.
This week, we're making a recipe with a turbo blender--you know, like a VITAMIX, BlendTec, and Waring X-Treme. And we're making whole-grain pancake batter!
Turbo blenders have powerful motors. The blades spin so fast that they can grind wheat berries and other dry grains into flour in seconds. In fact, we are so taken with these machines that Mark has a class on craftsy about how to make whole-grain desserts from a turbo blender.
In this recipe, we put steel-cut oats and raw wheat berries into the turbo blender, then grind the grains into a flour. We add buttermilk, eggs, and oil to make a whole-grain pancake batter.
Listen in as we cook through this recipe to find out how to use a turbo blender to its full potential. It's not just for smoothies!
Halvah is a sweet sesame paste, often used in Middle Eastern cooking. It's a bit dry and so a little crumbly. In shops, it's sometimes flavored, even with chocolate or pistachios, and cut into sedges from a huge wheel, sort of like some forms of hard cheese.
We recently found a Yotam Ottolenghi recipe for halvah brownies that had gone viral. We had to make it. It was indeed delicious, but it only included halvah as a topping for the brownies, a topping that then baked down into them.
We wanted to try our hand at a halvah cookie. So being Bruce Weinstein & Mark Scarbrough, we set about developing a cookie recipe with halvah as the main ingredient.
The cookies are incredibly crunchy and fragrant. Listen in as we make this recipe and then get cooking!
Oatmeal cookies? We've got to load them down with everything in the kitchen. Nuts? Yup. Coconut? Yup. Chocolate chips? Yup.
Did we mention a bit healthy, too. With whole-wheat flour? Yup. And even wheat germ? Yup. Plus, oats, of course. As well as Grape Nuts cereal.
Now those are cookies! We're Bruce Weinstein & Mark Scarbrough. We love baking. We love cooking. We love eating. We've got dozens of cookbooks to prove it, as well as countless articles for all the glossy food magazines.
Bruce came up with this recipe a while back. Mark loved them so much he wanted us to make a podcast about them. So here we are!
Pear preserves are one of fall's treats: chunks of pear, layered in a thickened jam, set up for the winter. Sure, it's great on toast. It's even better with a thick chunk of Parmigiano-Reggiano and a sweet shortbread cookie or digestive cracker.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook writers of dozens of titles. We love to have fun in the kitchen. We'll take you through the step-by-step process for making traditional pear preserves. They're the best ever. Promise!
Even if summer is winding down where you are, we've got you covered with a classic cold treat that's best even in the winter after a braise.
Coffee granita. If you don't know, granita is like little sweet shaved ice crystals. If you really want to go all out, you scrape them up and fold them into whipped cream. Don't you dare use the canned stuff!
Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of books to our names. We'll teach you how to make the perfect coffee granita, a welcome cold treat even in the dead of winter.
Raspberry sherbet. One of our favorite things!
When we were kids, sherbet came in all sort of colors. Red. Green. Orange. They weren't necessarily flavors because the sherbets were so sweet. It was hard to taste much more than sugar.
These days, we've got the tips and tricks to making better sherbet. Join us, Bruce Weinstein & Mark Scarbrough, as we craft a sherbet that's sure to cool you down on a hot summer day.
Raspberries, whole milk, and sugar, plus a little secret ingredient for just the right texture.
In this episode of COOKING WITH BRUCE & MARK, we're making a raspberry sherbet that will change the way you look at frozen desserts. Listen in and give the recipe a try.
And maybe check out our first cookbook: THE ULTIMATE ICE CREAM BOOK.
We love frozen desserts. We've written hundreds of recipes for them. And we've learned a trick or two. Including how to make great ice cream at home without an ice-cream marker.
Join us, Bruce Weinstein & Mark Scarbrough, as we walk you through the steps of making no-churn strawberry ice cream.
All it takes is whipped cream and sweetened condensed milk. Plus strawberries, of course. It's a great summer treat without a lot of work.
Do you like ice cream? Check out our first cookbook here: THE ULTIMATE ICE CREAM BOOK. We wrote before Mark's name was even on the cover. He was writing our books behind the scenes. These days, we're out in the open! But that book is still one of the best-selling ice cream books on the market.
Welcome to a recipe from our book À LA MODE: Vietnamese Coffee Frozen Custard.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've created tens of thousands of recipes. We love ice creams and frozen treats. Our career started with THE ULTIMATE ICE CREAM BOOK.
As in traditional Vietnamese coffee, we use sweetened condensed milk in the custard for this ice cream. We steep it with coffee and cinnamon flavor. And no artificial flavors in the mix! without any extracts or short cuts.
Join us for all the tips and tricks to make this unusual frozen custard perfect every time.
Frozen, slushy, icy, plummy goodness in a glass. What's a better frozen cocktail for a hot afternoon? Just sit back and chill out.
We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including several on cocktails and drinks. In this episode of COOKING WITH BRUCE & MARK, we're making a summery libation that needs some corn chips and hot salsa on the side.
This frozen cocktail is a 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 and sip on these newfangled frozen daiquiris.
Honey? Goat milk? In gelato? Why not?
We're Bruce Weinstein & Mark Scarbrough. We've not only written several books on frozen desserts, we've also written the first ever all-goat book, GOAT: MEAT, MILK, CHEESE.
It was one of the most challenging books we've ever written. We came to love the savory flavors of goat milk and cheese. So we love this recipe for a rich gelato that's not too sweet and laced with tasty honey.
Listen in and get the recipe and a few tips for making the creamiest gelato ever.
Bruce Weinstein & Mark Scarbrough have written several cocktail and drinks books--and they certainly know their way around frozen drinks.
Bruce is the chef; Mark, the writer in our duo. Mark is trying his hand at a frozen cocktail under Bruce's watchful eye. This time, it's an concoction of Aperol and strawberries, perfect for your next deck or patio party.
Join us as we make a frozen cocktail that's new and tasty--and maybe, your new summer favorite.
Chocolate and peanut butter in a sorbet? Well, what is sorbet anyway? A frozen fruit-flavored, dairy-free dessert? Sometimes? But these days, there are even sorbets that contain buttermilk. Or cheese! Or nut butters?
Is it still sorbet? Bruce and Mark will tackle this modern, culinary conundrum in this episode.
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.
The perfect margarita? The formula is so easy.
We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, even a few cocktail books.
We've got the perfect ratio to beat the heat for our favorite tequila drink. You can even use this ratio to make pitchers of margaritas. Call your friends and start a party! Make sure you have plenty of ice on hand!
Bruce Weinstein & Mark Scarbrough started their food-writing career with the best-selling ULTIMATE ICE CREAM BOOK, a book that sold out multiple times on QVC.
In this episode of COOKING WITH BRUCE & MARK, they're making this very rich, chocolate, dairy-free sorbet. It's so dense, cold, and even chewy, it'll win over the most diehard ice cream lover.
It's made with both cocoa powder and melted chocolate for a creamy smooth finish. Plus you'll learn a few more secrets to making all kinds of frozen desserts perfectly all summer long.
Bruce Weinstein & Mark Scarbrough are celebrating the summer heat with this icy frozen treat. In this episode of COOKING WITH BRUCE & MARK, they're making it'a cocktail from their book THE BOOZY BLENDER.
It's a refreshing, fruity, frozen concoction, perfect for your next deck or patio party.
Plus, Bruce & Mark offer hints tricks and tips for making perfect frozen drinks every time.
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough wrote À LA MODE, a book of dessert and frozen treat pairings: one hundred and twenty recipes with sixty desserts paired with sixty ice creams, sherbets, sorbets, and other frozen concoctions.
In this episode, they're making a recipe from that book: Malt Frozen Custard. As you may know, Bruce is the chef in our duo; Mark, the writer. Mark doesn't cook much anymore. He's too busy editing and creating our cookbooks. But in this episode of COOKING WITH BRUCE & MARK, he takes on the challenge of malt frozen custard, a perfect cold treat for anyone who loves that nutty, savory flavor of malt. It's like a scoop-able vanilla malt.
Bruce & Mark also talk about their favorite pairing for this dessert. Hint: It involves bacon. Of course!
It's hot out there! You want to cool down with a refreshing frozen cocktail. Bruce Weinstein & Mark Scarbrough have got your covered.
Here's a recipe from their cookbook THE BOOZY BLENDER. It uses the Italian aperitif Aperol along with sparkling wine and lemon sorbet to create a crazy twist on a classic spritz, this time frozen and served up in a glass. Have a spoon in hand and get your blender ready for some cool summer fun.
Bruce Weinstein & Mark Scarbrough are the authors of the runaway best-seller, THE GREAT BIG PRESSURE COOKER BOOK. It sold out three times on QVC. It's the only pressure-cooker book written with instructions for every recipes to be made in either a stovetop pressure cooker or an electric one.
Here's a sweet and spicy side dish, ready for this summer's barbecue. Mark sets in to make delicious baked beans with a nice kick under chef Bruce's watchful eye.
Listen in, have a few laughs, and get cooking!
Veteran cookbook writers Bruce Weinstein & Mark Scarbrough wrote a book called À LA MODE: one hundred and twenty desserts in six pairings, each dessert with its ice cream, gelato, sherbet, or sorbet.
In this episode, Mark, the writer in our duo, is going to whip up a batch of butter pecan ice cream. Except he's going to make it even better by using brown butter in the custard for a richer, nuttier flavor.
In the previous episode, he made brown-butter graham crackers under Bruce's watchful eye. Ever the chef, Bruce has lots of critiques for Mark, the writer. But the results are fantastically tasty!
Brown-butter butter pecan ice cream? What could be better?
Veteran food writers Bruce Weinstein & Mark Scarbrough wrote a cookbook called À LA MODE, lots of desserts with an ice cream, gelato, or sorbet pairing for each. That is, 120 recipes in sixty pairings: ice creams and their desserts.
In this episode, Mark's going to try his hand at brown-butter graham crackers.
They're easier to make than you think. Mark pulls them off without a hitch. Listen in, get the recipe, and change your life (maybe).
Bruce Weinstein & Mark Scarbrough are always up for a challenge. In this episode, Mark makes this classic Danish dessert, a tapioca pudding made with red currants.
Fortunately, we live in New England and can grow our own (or buy them at local farmers' markets). In traditional fashion, you let this "pudding" set up, then pour cream over the top. It's absurdly summery and delicious.
And easy, too. Maybe the hardest thing about it is pronouncing it. "Rødgrød med fløde" means something like "red pudding with cream."
Listen in and find out how to make this delicious make-ahead dessert--but maybe not how to pronounce it. (Danes, beware of bad sounds!)
Bruce Weinstein & Mark Scarbrough try their hand at classic matzoh for Passover.
Well, Mark does. He's the writer in our duo. In other words, the goy will try to make it like he's back on the shtetl.
Crunchy, salty, wheaty, and kosher for Passover--what more do you want? Listen and find out while you learn how to make the most amazing "cracker" of all time.
Veteran cookbook writers Bruce Weinstein & Mark Scarbrough live in a very rural part of New England--which means they have house guests from all over the world for about six months of the year. (No one wants to brave the snow!)
In this episode, they make pain d'epices to go with some delicious cheeses that friends brought up from Murray's in Manhattan.
Learn the secrets to making this French classic, a perfect sweet accompaniment for a dessert that includes soft, luscious cheeses like Camembert or Gorgonzola.
Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks. Bruce is the chef; Mark, the writer. Which means Mark doesn't cook all that much anymore. At two cookbooks a year, it's hard to get in the kitchen.
In this episode, Mark uses Bruce's mixer to try his hand at some delicious coconut curd bars: crispy but tender coconut shortbread curst, topped with a creamy rich coconut curd and crunchy toasted coconut.
Can Mark get it right? Can he do it without too much complaining because of Bruce's intently cheffy eye on him?
NOTE: The contest for an OXO blender that is mentioned in this episode is now over. Sorry about that. We've had a winner and completed all entries.
We're Bruce Weinstein & Mark Scarbrough and we've got a terrific pasta salad that's got a Chinese-inspired dressing, a great summer treat.
Bruce is the chef in our duo; Mark, the writer. Mark hasn't cooked in years. Why should he? He married the chef.
But this time, Mark breaks out the pressure cooker to make this tasty pasta salad. Did you know you can cook your pasta right in the pressure cooker? You can--and you can even add the chicken right along with it.
While it cooks, Mark mixes up a savory Chinese style peanut sauce and tosses it all together for a lunch that he and Bruce devour in about 5 minutes flat.
In the second part of our Easter dinner, we take on the wild part of making pita bread from scratch. It's the best thing to go with our shawarma-style leg of lamb from the last episode of our podcast, COOKING WITH BRUCE & MARK.
Baked outdoors on the grill (or maybe in an oven, if you must), we love homemade pita, one of the easiest breads to make from scratch.
The shaping is pretty simple: just flatten balls of dough. Then grill them on a hot pizza stone. And while regular bread takes to 50 minutes in the oven, pita is done in just 3.
Listen in as Bruce Weinstein & Mark Scarbrough make this second part of their Easter feast.
Bruce Weinstein & Mark Scarbrough are a veteran cookbook team who've been Contributing Editors to several national publications. Bruce is the chef; Mark, the writer. Mark rarely cooks. Why should he? He married the chef!
In this episode of our podcast, COOKING WITH BRUCE & MARK, Mark begins a two-part journey to make the perfect Easter dinner. First up, a leg of lamb shawarma-style.
Bruce Weinstein & Mark Scarbrough are veteran cookbook writers who've been Contributing Editors to several publications. They've developed lots of recipes but none they love quite so much as this recipe for vegan chocolate chip cookies they created for their book, THE ULTIMATE COOKBOOK.
They're crunchy from tahini and oats. They taste maybe even better than a traditional chocolate chip cookies. (Or maybe we're just prejudiced in their favor.)
Join us as we make vegan chocolate chip cookies, a recipe we've made and remade perhaps more than any other we've developed.
In this episode, Mark Scarbrough, the writer in our duo, makes chewy rich brownies in one bowl with no mixer. You'd think he'd be happy about that. Hmmm, well, maybe. He's sure happy about eating them.
These oat brownies are not only easy but the oats make them healthy . . . sort of.
Listen in as the chef in our duo, Bruce Weinstein, gives Mark a lesson in baking. You'll come away with one of the easiest and best brownie recipes you've ever tried.
Bruce Weinstein & Mark Scarbrough never knew that when they were writing the GREAT BIG PRESSURE COOKER BOOK that the book would hit the best-seller lists. Sure enough, it made it!
And here's a recipe from the book that sold out three times on QVC. Why? Maybe because it's the only cookbook written so that each recipe can be made in a stovetop pressure cooker or in an electric one. Or maybe because of recipes like this sweet potato hash, made with sausage and dried cranberries.
Mark, the writer in our duo, chose it to make on this episode of COOKING WITH BRUCE & MARK. He's using an electric pressure cooker and it's so easy, fast, and tasty. Bruce, the chef in our duo, is going to make sure he does it right.
Mark Scarbrough, the writer in our team, is making recipes while Bruce Weinstein, the chef, watches and critiques his technique.
Mark's picked this recipe from our book THE ULTIMATE COOK BOOK. Beef chuck braises in a bottle of white wine and gets a thickener in the ground mixture of bread crumbs, toasted hazelnuts, capers, olives, and fresh parsley.
Ours a North American take on a Spanish-inspired stew. It's also a beef dish that needs a glass of cold white wine. Or maybe Cava. Definitely Cava.
Don't miss this recipe or this episode as Bruce and Mark cook their way through their relationship and through the cookbooks they've written and published.
Abby Dodge has written a fantastic new book called THE EVERY DAY BAKER. We picked one of our favorite recipes for a super gingery pound cake that's got a sugary crust. Irresistible!
Join Bruce Weinstein & Mark Scarbrough as they make this recipe from her book. Mark picked out the cake. A Southern boy loves pound cake. Mark's going to make the dessert as Bruce watches in the latest episode of COOKING WITH BRUCE AND MARK.
Do not want to miss this pound cake recipe. It is one of the best. Consider it pound-cake-donuts. You read that right.
Grain and bean burgers are so easy. They're done in minutes and delicious with lots of toppings, particularly chutney, grainy mustard, and sliced tomatoes.
Bruce has had dental surgery. Well, that's not what this podcast is about. But while he's at the oral surgeon's, Mark makes him a delicious dinner that won't tax Bruce's tender mouth. Mark whips up Kamut And White Bean Burgers, laced with lemon zest, toasted pecans, and shallots.
Listen in for the recipe and the "fun" (not the dental surgery).
Shrimp creole. You don't have to simmer the sauce for hours before you add the shrimp for a deep, complex flavor. You can let a pressure-cooker do the work for you.
By the way, Bruce sings baroque music. And what does that have to do with making shrimp creole? On rehearsal nights, Mark takes to the kitchen to make shrimp creole that will see Bruce through three hours of Bach.
Listen and learn how to make the richest most flavor creole sauce in the pressure cooker in minutes. The shrimp go in at the last minute.
Bruce and Mark long ago decamped from New York City to the country. Problem is, Bruce and Mark's friends live in the city and want to visit the country. Anyone for running a B&B?
Fortunately, Mark is going to make a whole grain waffle mix that can feed guests all winter long. It's easy to put to together the mix. Just don't forget to write out a note with the necessary liquid ingredients. You can stick that note in the container with the dry waffle mix so you're ready to make them anytime.
Every New Years' Eve, Bruce and Mark play bridge with two friends--while drinking tons of red wine and indulging in heaping plates of steak tartare.
In this episode, Mark nails down Bruce's recipe for a terrific plate of tartare. Needs crunchy bread. And a vinegary salad. And of course, red wine. Lots of wine. Then it's as good as any the dish in any Paris bistro. Ahem!
Discover how Bruce Weinstein & Mark Scarbrough prepare this gorgeous recipe in no time flat.
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 decded 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.
Mark begs for this hearty soup, year round. Red lentils, bulgur: it needs some crunchy bread to "fall" into the bowls.
It's a holiday spectacular at our house. One pot, rich, smooth, deeply flavored with dill, thyme, and butter.
And what's more, you can make it in under 45 minutes.
Mark has to make it under Bruce's watchful eye. Remember, Mark's the writer and he;s easily disctracted, usually by bourbon. But together these two will share with you some amazing recipes and quite a few laughs.
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. They're like the best fruitcake cookies. Don't jump away from us. Trust us. And boil some water for hot tea.
The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COOKIE BOOK.
Okay, it takes four days to make, but sauerbraten's worth it! Take a beef bottom round roast and marinate it in wine, vinegar, and spices for 4 days. Then braise it with bacon and onions and a ton more spices. What could be bad?
Mark will attempt sauerbraten - funny that, he's from a German background and never made it before while Bruce is a New York Jew who's made it tons of times. Well, let's see how Mark does with Bruce watching. And we'll keep the Hitler jokes to a minimum. Maybe.
Bruce Weinstein and Mark Scarbrough have written nearly 30 cookbooks and have won numerous awards and even hit the Washington Post best-seller list But sadly Mark doesn't cook much. Until now. Listen in as Bruce helps, judges, and eats Mark's wares in the kitchen. You'll have a blast and learn a great new recipe every week.
Imagine a cookie that is a cross between a blondie, an oatmeal cookie, granola, and yes, even a hammentashen. This recipe for oat jam bars fits the bill and is from our book THE ULTIMATE COOK BOOK.
Mark will make these cookies for his book group in Connecticut and Bruce will watch and taste and judge.
Bruce is the chef and mark's the writer. Together they've published almost 30 books a won numerous awards and even hit the Washington Post Best-Seller List. But sadly, Mark doesn't ever cook, until now. Can he? Listen and find out. You'll have some fun and get a great recipe too, every week.
Bruce Weinstein and Mark Scarbrough have written six cookbooks for the pressure cooker, everything from stovetop models to the popular Instant Pots. In this episode of their podcast, Mark is making a spicy pork and peanut stew in the cooker as Bruce looks on.
Bruce Weinstein is the chef in their duo. Mark is the writer. Together, they'll make this recipe live on air and figure out the tricks to make it perfect every time.
This is a recipe from their best-seller, THE GREAT BIG PRESSURE COOKER BOOK, the only cookbook written so every recipe is timed out and balanced for either a stovetop pressure cooker or an electric countertop model. You can check out the book (and the recipe) here.
Cookie swap, anyone? How about chocolate chip meringue cookies?
They can be tricky. Mark's gonna give it his best. But he's got Bruce there to make sure these holiday cookies come out right.
Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer as they work out the kinks in this cookie favorite. Listen along as they make these light, air cookies and turn out the perfect batch.
Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain whole grain, an ancient form of wheat really, that's been resurrected and trademarked so it can only be grown organically. It makes a rich, satisfying, and surprisingly delicious chili.
In our duo, Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens cookbooks, won lots of awards, and been on several national best-seller lists.
In this episode, they're making a recipe from their book GRAIN MAINS: main courses made with whole grains. If you want to know more, you can find the book here.
So come into our kitchen, test a recipe with us, and see just how fun it can
Welcome to our food and cooking podcast. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens of cookbooks, won lots of awards, and been on severval national best-seller lists.
Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now.
Under chef Bruce's watchful and critical eye, Mark is going to bake an old fashioned cookie: Chocolate Crinkle Cookies. So come into our kitchen, hear us make a recipe, and see just how fun it can be.
Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.
Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now.
Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for.
This time, Mark's going to tackle an old fashioned dessert called a slump. In the same category as cobbler, crisp, pan dowdy, and buckle. The recipe is in their book THE ULTIMATE COOK BOOK, available here.
Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.
Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now.
Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for.
This time, Mark is baking a basil garlic bread from Hillary Davis's book Le French Oven. So come into our kitchen, test a recipe with us, and see how fun it can be.
Did you know the best way to blend the ingredients for meatballs is with a mixer? You'll get the best consistency and texture with this easy technique.
Listen in as Chef Bruce Weinstein and veteran writer Mark Scarbrough make meatballs with a mixer in real time. And the results are utterly decadent, totally fabulous. What else do you expect from two guys who've published dozens of cookbooks?
We've got a problem. Bruce eats too much watermelon. Like, all the time.
But there's a solution to the inevitable waste (if not the watermelon obsession). Listen in as Bruce Weinstein and Mark Scarbrough make ginger watermelon pickles, a summer treat you can serve with burgers and dogs--or just have out with some runny cheese to go with drinks out on the deck or the patio.
We love sheet cakes. We've written whole books on them. In this episode of our podcast, Mark is going to make a devil's food sheet cake in real time--a throw-back recipe that hits all the marks for a delicious treat.
Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks, won lots of awards, and been on several best-seller lists. In this episode, they're cooking from scratch together, something no married couple should ever do.
Lemon. And ice cream. Together at last! Catch the best way to get that sour pop in ice cream without curdling the milk with Bruce Weinstein and Mark Scarbrough, cooking live and in real time on this episode of their podcast.
Here's the recipe for Lemon Ice Cream:
Whisk two large eggs, 1 cup of sugar, 1/2 cup of lemon juice, and two tablespoons of butter in a double boiler over simmering water until thickened and glossy. Whisk in 2 cups of cream and remove from the heat. Chill, covered, in the fridge; then freeze in your ice cream machine according to your manufacturer's instructions.
