We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. If you'd like to see our latest, COLD CANNING, please check it out at this link right here.

Plus, we've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:26] Our one-minute cooking tip: the best way to prep hard winter squash.

[03:55] The foods from our childhoods we could never change, despite our current food snobbery.

[17:15] What’s making us happy in food this week? Chili con queso and banoffee pie!

Mark, the writer, has a list of great things to match the season on the grill. Bruce, the writer, will add how he believes you can turn these things wonderful on the grill.

Plus, our one-minute cooking tip about apples. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:47] Our one-minute cooking tip: Buy apples both for the fridge and for display.

[02:22] A list of things that are great to grill in the fall (or autumn, for you UK friends). Mark has a list of things he thinks are perfect for the grill. Bruce, the chef, will tell you how to grill them perfectly.

[17:00] What’s making us happy in food this week? Hen of the woods mushrooms and sour cherry margaritas.

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks and over twenty thousand original recipes. We've made a career out of food and cooking. This podcast is about our passion.

We've also got a one-minute cooking tip about farm stands. And we'll tell you what's making us happy in food this week!

If you'd like to check out our latest cookbook, COLD CANNING, please click this link.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:43] Our one-minute cooking tip: Beware of farm stands or farmers' markets with out-of-season produce.

[03:12] What's a single ingredients than can improve a recipe? We've got a list of ingredients you can add to individual recipes to make them much better.

[14:50] What’s making us happy in food this week? Farm-stand tomatoes and Claire's Cornercopia in New Haven, Connecticut.

We've also got a one-minute cooking tip about packaged poultry from the supermarket. And we'll tell you what's making us happy in food this week!

If you'd like to see our latest cookbook, COLD CANNING, check it out at this link here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:42] Our one-minute cooking tip: Watch for added salt in packaged poultry from the supermarket.

[02:31] What's the weirdest things we’ve eaten? We've been writing about food and cooking for over twenty-five years . . . and have been involved with food long before it became our career. So here are some of the strangest things we've eaten over the years!

[22:57] What’s making us happy in food this week? Chicken and root vegetable stew as well as Italian prune plums.

Where's the word come from? How was it originally used? When was the first ketchup recipe? How has it become the condiment we know today?

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. This podcast is about our major passion in life: food and cooking.

If you'd like to check out our latest cookbook, COLD CANNING, please click here.

[00:55] Our one-minute cooking tip: Click on "like" for any online content you in fact like.

[02:18] All about ketchup! Where'd it come from? Where's the word come from? It's not a thing. It's a category of things. How'd it get to be the stick, thick tomato sauce we know today?

[22:02] What’s making us happy in food this week: Sichuan fish stew and Chinese food demystified!

We've also got a one-minute cooking tip about better batters for pancakes or cakes. And we're very happy about pork belly this week.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. Our latest is COLD CANNING: small batch preserving and canning without the need of any canner at all. If you'd like to check it out, please find it at this link.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:07] Our one-minute cooking tip: Never overmix a batter!

[03:25] The top fifteen chain restaurants in the United States . . . and what we think about them

[28:48] What’s making us happy in food this week? Pork belly two ways!

We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks, including our latest: COLD CANNING, a guide to turning small batches of fresh produce into jams, chutneys, conserves, sauces, chili crisps, dessert toppings, and more, without a steam- or pressure-canner in sight.

We have lived through the ages of fusion cuisine and are really intrigued by this new take. It's sloppier and messier, but it's also sort of fun. Plus, we've got a one-minute cooking tip about how to cook faster. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:12] Our one-minute cooking tip. Smaller things cook faster!

[04:41] Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?

[23:10] What’s making us happy in food this week: fresh New England corn on the cob!

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks (plus Bruce's knitting books and Mark's memoir). Food and cooking are our passions. We're so happy to be able to share that with you.

If you'd like to see our latest cookbook, COLD CANNING, please check it out at this link.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:19] Our one-minute cooking tip: how to make better chimichurri!

[03:33] The latest social-media craze: fiber-maxxing. What is it? And why is fiber important?

[17:55] What’s making us happy in food this week? Summer corn and Bruce's wild take on chili crisp.

Join us, Bruce Weinstein & Mark Scarbrough, authors of four Instant Pot books, including THE INSTANT POT BIBLE. We want to talk about what happened to this favorite kitchen appliance. Plus, a one-minute cooking tip on vinegar. And our favorites this week: head-on shrimp and pickled plums!

[01:07] Our one-minute cooking tip: Be forewarned that there's been a big change in distilled white vinegar.

[03:02] The rise and fall of the Instant Pot: its start, its wild popularity, and its move into private equity firms with all the do in their vulture capitalism.

[27:10] What’s making us happy in food this week: head-on shrimp and pickled plums!

We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.

We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.

If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:22] Our one-minute cooking tip: Store garlic at room temperature

[03:27] What have we learned after writing and publishing thirty-seven cookbooks.

[23:27] What’s making us happy in food this week? Melons and goat!

Why is nostalgia such a big part of food trends, dining options, and even flash-popular things in North American cooking? Let's talk about the part of nostalgia in both our career and even in the books we've written.

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks. Our latest is COLD CANNING: small-batch preserving without the need of a steam or pressure canner. If you'd like to see that book, check out this link right here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:14] Our one-minute cooking tip: Put your small children and pets out of the kitchen when you cook.

[02:40] What's with so much nostalgia in food, dining, and cooking trends?

[26:38] What’s making us happy in food this week: steamed Chinese riblets!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-seven cookbooks (plus Bruce's knitting books and Mark's memoir!).

We're going to get Bruce's honest reactions to the most popular burger topping trends for 2025. Plus, we've got a one-minute cooking tip for better drinks this summer. And all about sour cherry jam and home-grown currants.

If you'd like to get a copy of our newest cookbook, COLD CANNING, please check it out at this link right here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:20] Our one-minute cooking tip: Refresh the ice in your ice maker.

[03:20] What are the most popular burger toppings for 2025? Mark lists them for Bruce to see his reaction!

[18:40] What’s making us happy in food this week? Sour cherry jam and home-grown currants!

What are the trends for ice cream in the summer of 2025. We've done the research and have the answers. Some of them may surprise you! Not only about flavors but even about how ice cream is sold in North America.

Plus, we've got a one-minute cooking tip about cooking together. And we'll tell you what's making us happy in food this week.

If you'd like to check out our latest cookbook, please find COLD CANNING at this link!

Otherwise, here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:20] Our one-minute cooking tip: Buy a second cutting board if you’re cooking with someone else.

[03:04] What are the trends for ice cream in the summer of 2025?

[19:45] What’s making us happy in food this week? Homemade kimchi and smash burgers!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks. We've each found this career as a side quest that became our main quest.

We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:10] Our one-minute cooking tip: Microwave lemons and limes for a few seconds before juicing them.

[02:46] Side quests. What are they? Why are they important? How has our career developed out of our side quests? And what are our current side quests?

[25:02] What’s making us happy in food this week? Dried mung bean noodles for Bruce and vegan mozzarella from Three Girls Vegan Creamery in Guilford, Connecticut for Mark.

But there's some hope. AI recipes aren't all bad. And there are ways to identify them before you caught in the trap of making, oh, lemon meringue trout pie.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen cookbooks and who've been around the block several times already with AI content. We'll tell you how to spot an AI recipe, how to use AI to help in the kitchen, and what the dangers of AI recipes are.

We've also got a one-minute cooking tip about a handy kitchen appliance. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:05] Our one-minute cooking tip: use a stick blender!

[03:11] How to spot, use, and stay away from AI-generated recipes.

[29:01] What’s making us happy in food this week: curried chili crisp and potato salad!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks (not counting the ones we ghostwrote for celebs). This podcast is part of food and cooking passion.

We've got a one-minute cooking tip about getting more flavor in your food. We're also talking about various easy food substitutions. And we'll tell you what's making us happy in food this week.

Our latest cookbook is COLD CANNING: small-batch preserving without any pressure or steam canner. You can check it out at this link.

Here are the segments for this episode of COOKING WITH BRUCE & MARK.

[01:23] Our one-minute cooking tip: substitute other liquids for water in many boiled or braised dishes.

[03:58] Food substitutions: easy swaps to make sure you can create a recipe.

[22:26] What’s making us happy in food this week? Knackwurst and fresh nectarines!

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks including the latest, COLD CANNING! To find that book, please click on this link.

We've also got a one-minute cooking tip (that's not really a trick but a call-out to you guys). And what's making us happy this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:04] Our one-minute cooking tip? No, actually, what has made you guys happy in the last few weeks!

[03:27] Foods safety recalls. What are some of the latest? But most importantly, what can we do to keep ourselves safe?

[20:57] What’s making us happy in food this week? Vegan chili and sheet cakes!

This recipe is from our book COLD CANNING, which you can find at this link. We hope you'll make a small batch of this pickles. And no need to copy this recipe down as you listen to this episode. You can find the recipe on our website at this link.

Plus, we've got a one-minute cooking tip about the irritating problem of bits of egg shell in a cracked egg. And we'll tell you what's making us happy in food this week!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:40] Our one-minute cooking tip: an easy way to get egg shells out of cracked egg.

[03:13] We’re headed to the kitchen to make bread-and-butter pickles, a recipe from our book COLD CANNING. We can make one jar and keep these fantastic pickles in the fridge for up to a month. If you'd like the recipe, check it out on our website at this link.

[17:02] What’s making us happy in food this week? Rhubarb jam and ground pecan brownies!

We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here.

This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here.

We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:03] Our one-minute cooking tip: grilling a la plancha)

[03:20] We’re making eighteen-spice curry oil. To find the recipe, please go to our website by clicking here.

[21:30] What’s making us happy in food this week? Smoked venison neck and perfect corn bread.

This recipe comes from our book, COLD CANNING. It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link.

We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!

If you'd like this recipe, please find it on our website, bruceandmark.com.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:30] Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.

[02:47] We’re making cowboy candy!

[21:19] What’s making us happy in food this week: Thai massaman curry and raisinets!

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus one forthcoming this summer: COLD CANNING. You can click that link to order your copy. Learn how to preserve the seasons in small batches without any pressure or steam canning.

We've also got a one-minute cooking tip about chopsticks. And we'll tell you what's making us what's happy in food this week: crab apple cider and a lemon tart.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:46] Our one-minute cooking tip: chopstick etiquette.

[04:11] What do two North American guys know about Korean food? We'll take you on our journey of discovery for Korean fare.

[30:33] What’s making us happy in food this week: crab apple cider and a lemon tart.

Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.

[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?

[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market.

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six (and counting!) cookbook. Here's our take on the list of updates and remodeling ideas.

We've also got a one-minute cooking tip about shopping your own pantry. And what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:53] Our one-minute cooking tip: bring a bag or tray into your pantry to help carry stuff to your kitchen.

[02:37] Our take on SOUTHERN LIVING's list of ten kitchen remodels and updates.

[20:05] What’s making us happy (and unhappy!) in food this week? Homemade ketchup and bad pizza.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks . . . plus a new one out this summer: COLD CANNING. Small-batch canning without a steam or pressure canner, everything designed to make a few jars for the fridge or freezer. If you'd like a copy, you can buy one with this link.

We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Don't confuse salt and soy sauce.

[03:21] All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling.

[26:17] What’s making us happy in food this week: Black lava salt bagels and black berry conserve!

It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale.

Join us for an insider look at the steps to creating and publishing a cookbook. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"

Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:58] Our one-minute cooking tip: Freeze fresh ginger to keep it tasty!

[02:54] An insider look at the many steps to get to a cookbook: from proposal all the way to publication.

[31:08] What’s making us happy in food this week? Citarella for gefilte fish and goose eggs!

Let's talk through the differences among them: what's a jam vs. a preserve? What's a chutney and how has it changed in the modern world?

We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen (and almost "plus one") cookbooks. We're here to share our passion for food and cooking with you. Thanks for being with us.

Want to preorder our book COLD CANNING? Thanks! Please use this link here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:33] Our one-minute cooking tip: use a salt brine to get the smell of cut onions and garlic out of cutting boards.

[02:53] The differences among preserves, marmalades, njams, jellies, savory jams, conserves, and chutneys.

[27:20] What’s making us happy in food this week? Smoked salmon salad and and the kale salad at Mecha Noodle Bar.

Get this: small batches, no steam canner needed, no pressure canning, a few jars to preserve, well, jams, jellies, chutneys, chili crisps, conserves, ketchups, salsas, mustards, dessert sauces, sauerkrauts, kimchi, pickles, relishes, and much more!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. And maybe our best one yet. We can't wait to tell you about it.

Want to snag your own copy. Check out this link right here!

Here are the segments for this episode of COOKING WITH BRUCE & MARK

[00:35] Our one-minute cooking tip: Soak dried chilies and puree them rather than grinding into a powder for many rubs and marinades.

[03:15] Our new cookbook out in the summer of 2025: COLD CANNING!

[17:37] What’s making us happy in food this week? Hard cider and fresh, local eggs!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. We've got a passion for food and cooking that we'd like to share with you.

Plus, a one-minute cooking tip about coolers. And what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:39] Our one-minute cooking tip: keep a cooler in your car when you go shopping.

[02:22] Road-trip food: snacks to take in the car, the best treats to have on hand, and our favorites.

[15:22] What’s making us happy in food this week: loaded baked potatoes and an East Indian inspired trifle for dessert.

We'll let you know our preferences in the hopes we can hear more about yours. We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:54] Our one-minute cooking tip: keep a dry-erase white board by your freezer.

[02:43] Part two of the the foods we love and the foods we hate

[24:53] What’s making us happy in food this week? Fresca and jam oat bars.

You might be surprised what two long-time cookbook authors can't stand . . . and what they love.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. This is our podcast about our passion for food.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:35] Our one-minute cooking tip: Use a spatula (not tongs) to turn chicken in a skillet.

[03:25] The foods we love AND hate

[24:15] What’s making us happy in food this week? Cantonese fried turnip cake and passata.

Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short crust, a roast, a pastry cream. You accept the frame, then begin to work inside it to create something new.

In this episode, we're going to take on the hypothetical of developing a trifle, a layered cake-and-custard dessert. We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:04] Our one-minute cooking tip: buy great butter for toast but supermarket butter for baking.

[03:21] How we develop a recipe. We're making up our own trifle, showing you the thought process and creativity it takes to create a new recipe.

[23:45] What’s making us happy in food this week? Ben & Jerry’s dairy-free Cherry Garcia and a kale salad with a nutritional yeast vinaigrette.

Bruce is on his own for this episode, since Mark is still recovering from his broken leg.

Join us for a fun and informative podcast about food and cooking!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:36] Our one-minute cooking tip: bake some breads in a heavy, superheated Dutch oven.

[02:31] What’s going on with eggs?

[12:56] What’s making Bruce happy in food this week? Decaffeinated coffee from Mexico!

Well, you probably know some of the answers. But Bruce is here (without Mark, who still has a broken leg) to tell you about his crush on pork belly, the most luxurious of all pork cuts.

He's also got a one-minute cooking tip as well as something that's making him happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:25] Our one-minute cooking tip: Keep a toothbrush in the kitchen for cleaning things (but not your mouth!).

[01:39] Bruce's wild relationship with pork belly!

[16:08] What’s making Bruce happy in food this week? Braised Brisket!

Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:27] One-minute cooking tip: don't break your leg!

[01:21] What I am making mark while he’s recovering

[11:12] What’s making me happy in food this week? Chocolate chip peanut butter biscotti!

We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared for a month and why it may disappear for a bit more before we can both be back at it.

But in the meantime, Bruce has a one-minute cooking tip for you, he's got a primer on ultra-processed foods, and he'll tell you what's making him (and Mark!) happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:49] Bruce's one-minute cooking tip: how to use your gas grill in the winter.

[02:47] Bruce's thoughts on ultra-processed foods . . . and maybe ways you can make an easy New Year's resolution.

[07:03] What's making Bruce happy in food this week: Zabar's appetizing!

We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:01] Our one-minute cooking tip: serve appetizers to keep people out of the kitchen.

[03:00] Our holiday candy memories! Divinity to toffee, cut candy to French nougat. And listen to Mark make a mistake! Divinity is made with corn syrup, not corn starch!

[21:43] What’s making us happy in food this week? Pretzels with dried cranberries & turkey rice soup!

Back in the day, we had a long, full career with food magazines, including being contributing editors and columnists for some of the biggest. Do we have stories to tell!

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've written over ten thousand recipes for magazines. And we're so glad you're willing to share our passion for food and cooking!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:54] Our one-minute cooking tip: Have the supermarket butcher unwrap shrink-wrapped meat to make sure it's still good.

[02:54] We're laughing through our stories about writing for food magazines!

[24:19] What’s making us happy in food this week? Our new cookbook that's out in the summer of 2025, as well as vintage port.

We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed salad.

[02:35] Champagne alternatives for the holidays: Cava, Prosecco, and Cremant.

[17:57] What’s making us happy in food this week: wild pheasant braised with apples and lamb birria.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've published tens of thousands of original recipes in our career. So yep, we know a thing or two about turkey.

Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:09] Our-minute cooking tip: Salt burger patties after you shape them.

[03:37] What to do with leftover turkey: recipe ideas for after the holiday feast.

[17:07] What’s making us happy in food this week: Burgers topped with sweet pickle relish and chili crisp as well as air-fried cauliflower florets and sliced fresh jalapeño chilis.

We're here to help. We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks (not counting the ones ghost-written for celebrities). We've been talking Thanksgiving for a long time in our career. We've got some tips and tricks to make that turkey the best it can be.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:07] Our one-minute cooking tip: Keep the gravy warm in a thermos. (Seriously?)

[03:54] How to cook a turkey: with a brine, from frozen, in a deep-fryer. Plus, alternatives to turkey for Thanksgiving.

[27:47] What’s making us happy in food this week: turkey-rice soup and pear jam with almond butter.

We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and this is our podcast about that passion. We've developed tens of thousands of original recipes in our career and even ghost-written several cookbooks for celebrities.

Thanks for being on this journey with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Watch out for hidden caffeine in your food.

[03:38] What’s happened to Chinese food in North America? Let's talk about the incredibly changed landscape of Chinese cooking, from the once-favorite chop suey to today's incredible range of dishes at regional Chinese restaurants in North America.

[23:00] What’s making us happy in food this week: Korean rice cake carbonara and osso buco.

Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.

[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.

[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal.

Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:57] Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.

[03:42] Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.

[13:35] What’s making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you.

So let's talk tree syrups!

Here are the segments for this episode of COOKING WITH BRUCE & MARK;

[00:39] Our-minute cooking tip: add a little maple syrup to bottled salad dressings, barbecue sauces, and marinades for a flavor boost. Or stir maple syrup into softened butter.

[02:33] All about tree syrups: maple, black walnut, birch, and beech. A true treat. We'll share our tasting notes with you. If you sign up for our newsletter at cookingwithbruceandmark.com, you can find our about our favorite producers.

[18:42] What’s making us happy in food this week: whitefish salad and beef daube.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus another on the way). We've published tens of thousands of recipes. We've got a passion for food and cooking. Thanks for coming along with us!

These are the segments to this episode of COOKING WITH BRUCE & MARK:

[00:58] Our one-minute cooking tip: Refresh glazed donuts in a little butter in a skillet.

[03:13] Let's talk about apples, the great fall treat.

[15:09] What’s making us happy in food this week: chestnuts and rice + kimchi.

We're talking about mustard and ketchup, a culinary showdown in many North American homes.

We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (and counting). We've developed over ten thousand original recipes in our career. And we've been contributing editors for old-school publications like EATING WELL and COOKING LIGHT.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:46] Our one-minute cooking tip: Make ketchup more interesting by spicing it with five-spice powder, prepared horseradish, tamari sauce, or another savory condiment.

[02:20] Our mustard-ketchup showdown! We're talking about our personal histories with these condiments as well as their cultural history. Which camp are you in?

[19:29] What’s making us happy in food this week: lemon-pear oat cookies and kasha varnishkes.

We've even written a pizza book: PIZZA: GRILL IT, BAKE IT, LOVE IT! It's a collection of recipes in which everyone is made for both the grill and the oven. If you want to see that book, you can check it out here.

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus two knitting books (from Bruce), plus a memoir (from Mark), and yet more cookbooks in the works. We're delighted to share our passion about food and cooking with you. Thanks for joining us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:03] Our one-minute cooking tip: Ignore the TikTok trend of washing ground beef.

[04:22] The great pizza debate: crust, toppings, origins, the whole thing!

[18:32] What’s making us happy in food this week: sake and fresh-caught tuna.

We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT AMERICAN SLOW COOKER BOOK, which was a giant hit on QVC. If you'd like to check out that book, click this link.

We're talking about slow cookers: their history, their ins and outs, and the changes that have happened to them over the years.

[00:51] Our one-minute cooking tip: Save the olive oil from tins of sardines and anchovies for the base of a stew.

[02:22] How did the slow cooker come about? (Invented by Western Electric's first Jewish engineer.) How did they come to be called "crock pots"? And what's happened to them over the years, including the mechanical changes to them nowadays?

[18:16] What’s making us happy in food this week: lamb kofta and lemon marmalade.

We're Bruce Weinstein & Mark Scarbrough. We want to talk about all things donuts! We want to hear your favorites, too. We've also got a one-minute cooking tip about simple syrup. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:46] Our one-minute cooking tip: Consider simple syrup your go-to sweetener for drinks.

[02:44] The history of donuts and the debates they inspire: glazed vs. cake donuts.

[16:45] What’s making us happy in food this week: fresh corn and plum tomatoes.

Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a copy, here's a link for it.

We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks (and counting!), not to mention Bruce's two knitting books, Mark's memoir (available with his own reading of it on Audible), and several books ghost-written for celebrities.

This is our podcast about food and cooking. Thank you for joining us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:53] Our one-minute cooking tip: consider soy sauce as an alternative to salt in savory recipes.

[02:48] Bruce's interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH.

[22:40] What’s making us happy in food this week: pears from Costco and veal stew.

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen (and counting!) cookbooks. We're up for anything food and cooking. And this is our podcast to explore that passion--including Girl Scout cookies! Thanks for coming along on our journey.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:52] Our-minute cooking tip: Use tweezers in the kitchen!

[02:38] All about Girl Scout cookies. Where they came from. What happened to them. And how they taste now.

[14:57] What’s making us happy in food this week: grilled peaches and homemade kimchi.

Shows have moved from instruction to almost shorthand entertainment on TikTok. We've made them all, appearing on PBS shows and even The View, then creating instructional videos for craftsy, and now creating lots of videos on TikTok and Instagram reels.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're happy to share our passion for food and cooking with you. Thank you for being with us.

[00:54] Our one-minute cooking tip: Wrap boxed cakes in their boxes.

[02:25] What has happened to cooking videos from Julia Child to TikTok.

[20:07] What’s making us happy in food this week: bagels and egg salad.

We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:47] Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.

[02:24] We’re making plum chutney!

Here's the recipe:

Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.

• 8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do
• 2 1/2 cups or 600 milliliters apple cider vinegar
• 2 1/2 cups or 540 grams demerara sugar
• 2 cups or 400 grams granulated white or caster sugar
• 9 medium garlic cloves, peeled and minced
• One small-hand-sized piece of fresh ginger, peeled and
• minced (about 1/2 cup)
• 1/2 cup or 60 grams finely chopped crystallized or candied ginger
• 2 tablespoons red pepper flakes
• 1 tablespoon brown mustard seeds
• 1 tablespoon yellow mustard seeds
• 2 teaspoons garam masala
• 1 teaspoon kosher salt
• 1 cup or 150 grams raisins

1. First, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you’ll make. You need a pot about a third larger than this for boiling. And notice where the water is—you’ll need this mark for later.
2. Pour out the water. Mix the plums, vinegar, and both sugars in the pot.
3. Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.
4. Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.
5. Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.

[16:48] What’s making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!

But things have dramatically changed. And we know why. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks including THE INSTANT POT BIBLE and THE INSTANT POT BIBLE: COPYCAT RECIPES. (Click those links if you're interested.)

We rode the Instant Pot roller coaster. And we're here to report back what happened. Join us for our food and cooking podcast. We're glad you're here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:50] Our one-minute cooking tip: Trash your garlic press and use a small hand-held grater.

[03:27] What happened to the Instant Pot? It went from an international craze to a much smaller presence. We rode this roller coaster. We're here to report back, from our initial reserve about the pressure cooker to our giant, big-selling Instant Pot bibles!

[23:31] What’s making us happy in food this week: unexpected food pleasures and lemon marmalade.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (with more coming!). We've been contributing editors and columnists for the likes of COOKING LIGHT and EATING WELL. We've written for WINE SPECTATOR and THE WASHINGTON POST. And we've developed tens of thousands of original recipes during our twenty-five-year tenure in the food and cooking business.

This is our podcast about our passion. Thank you for being a part of it.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:09] Our one-minute cooking tip: toasting nuts in a microwave.

[03:22] Bruce's interview with JM Hirsch, author of the new book, FREEZER DOOR COCKTAILS. If you'd like to get a copy, you can find the book at this link.

[22:00] What's making us happy in food this week: smoked knackwurst and kimchi!

We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks and tens of thousands of original recipes. We've been in the food business for almost twenty-five years. This is our podcast about our passions: food and cooking.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:32] Our one-minute cooking tip: Try roasting white chocolate for a deeper, more caramelized flavor.

[02:48] We’re making meatballs! Here's the recipe:

Start by soaking 1/2 cup or 45 grams FRESH bread crumbs in 1/4 cup or 60 milliliters milk (of any sort) for about 20 minutes in the bowl of a stand mixer or a large bowl you'll use with an electric mixer.

Crumble in 1 pound or 450 grams lean ground beef, 1 pound or 450 grams sweet Italian sausage meat (no casings), 1 large egg, 2 tablespoons dried minced parsley, 2 teaspoons dried oregano, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground black pepper. Mix at low speed until well and evenly combined.

Clean and dry your hands, then oil them with olive oil. Form the meat mixture into 12 balls, each about the size of a golf ball.

Put them on a lipped baking sheet and roast in a 375F or 190C convection or fan-on oven until brown, turning occasionally, about 20 minutes.

Meanwhile, finely chop 1 small yellow or white onion (peeled), 1 large cubanelle or Italian frying pepper (stemmed and seeded), and 2 medium garlic cloves (peeled).

Warm 3 tablespoons or 45 milliliters of olive oil in a Dutch oven set over medium heat. Add 1 tablespoon chopped FRESH rosemary leaves, 1 1/2 teaspoons fennel seeds, 1 teaspoon red pepper flakes, and 1 teaspoon anchovy paste. Stir until fragrant, then add the chopped vegetables. Cook, stirring often, until softened, about 3 minutes.

Add 1 pound or 450 grams sliced brown button or cremini mushrooms plus 1/2 teaspoon table salt. Cook, stirring often, until the mushrooms give off their moisture and evaporates to a glaze, about 5 minutes.

Add 1/2 cup or 120 milliliters of dry vermouth, dry white wine, dry sherry, or unsweetened apple juice. Scrape up all the brown bits, then pour in one 24 1/2-ounce or 700-gram jar of tomato passata, preferably the Mutti brand. Fill the jar of Mutti with water, swirl it around to get every speck of passata, and pour it into the pot as well.

Bring to a simmer, add the browned meatballs, and reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally but very gently.

To finish off, add 12 torn-up FRESH basil leaves and lots of ground black pepper. Taste for salt and dish it up.

[17:53] What’s making us happy in food this week: Santa Rosa plums and ice cream.

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.

Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.

[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love.

[23:58] What’s making us happy in food this week: tinned fish and goat birria.

These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we two writers don't live in Thailand or have any connection to Southeast Asian culture?

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with one more now in production for 2025! This is our podcast about our passion: food and cooking.

We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:45] Our one-minute cooking tip: Don't flip meat too often on a grill.

[03:00] The on-going and very difficult questions about ethnicity and authenticity in recipes. Also, how the matter has changed in our twenty-five years of writing cookbooks.

[24:16] What’s making us happy in food this week: potato chip chocolate chip cookies and white currant jelly.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.

This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)

We're glad you're with us. Thanks for being a part of our journey.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.

[02:32] We're making grilled, cross-cut, beef short ribs!

Here's how:

Put all of this in a turbo blender or a food processor to make a marinade:

1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;

1 medium Asian pear (about 6 ounces or 170 grams);

5 peeled, medium garlic cloves;

one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;

1 cup or 250 milliliters soy sauce;

1/2 cup or 125 milliliters water;

1/4 cup or 55 grams packed light brown sugar;

2 tablespoons or 30 milliliters mirin;

and 1 tablespoon or 4 grams freshly ground black pepper.

Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.

Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.

Garnish with minced scallions and sesame seeds.

[13:52] What’s making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!

This podcast is about our passion: food and cooking. We're so happy you joined us. Thank you for that.

If you'd like to buy Renato's new baking book, DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT, you can find it here.

Here are the segments for this episode of this podcast:

[00:52] Our one-minute cooking tip: Cover a cutting board with plastic wrap to carry raw meats out to the grill.

[01:59] Bruce interviews Renato Poliafito, owner of a Brooklyn bakeshop and author of the brand-new cookbook DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT.

[18:37] What’s making us happy in food this week: curried lentils and cannoli. (Bruce says "cannoli" for one. Don't write in. We've hashed it out enough!)

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks and been contributing editors and/or columnists at a host of magazines (back in the day). We're working on our 37th cookbook right now! But in this episode, we're making that chow fun, one of our go-to dinners.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:44] Our one-minute cooking tip: Start cooking thin strips of bacon (or streaky bacon) in a cold skillet (or "pan," as Bruce would say).

[02:33] We're making beef chow fun at home.

Here's the recipe: soak 10 ounces or 285 grams of wide dry rice noodles in a bowl of water overnight (or at least 12 hours--yep, that long).

Slice an 8-ounce or 225-gram beef flank steak into thin strips (angle your knife and cut thin strips sort of on the diagonal). Put these strips in a bowl and add 1 teaspoon soy sauce, 1 teaspoon Shaoxing (a rice wine for cooking) or dry sherry, 1 teaspoon vegetable oil, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch (or cornflour). Mix well and set aside for 20 minutes.

Meanwhile, whisk together the sauce in a small bowl: 2 tablespoons (30 ml) standard soy sauce, 2 tablespoons (30 ml) Shaoxing (as above), 1 tablespoon (15 ml) dark soy sauce, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon granulated white or caster sugar.

Drain the noodles in a colander set in the sink.

Set a wok over high heat until smoking. Add 1 1/2 tablespoons (23 ml) refined vegatable or peanut oil. Add the beef strips and any juice in the bowl. Spread out the slices all across the wok (even up the sides) to brown on one side.

Char for about 1 minute, then add 2 tablespoons (26 grams) julienned or minced fresh peeled ginger and 4 medium scallions, trimmed and cut into 2-inch (5-centimeter) segments.

Stir-fry for 1 minute, gathering all the beef strips together as you do. Spread the drained noodles over the top. Then pour the sauce all around the inner edge of the wok (so it runs down). Stir-fry gently until everything is coated (without breaking up the noodles).

Add 6 ounces (170 grams) of bean sprouts and a big pinch of ground white pepper. Serve it up!

[15:10] What’s making us happy in food this week: rhubarb pickles (look for a video on how to make these on TikTok and Istagram) and bread-and-butter pickles (for our recipe, see our YouTube channel: COOKING WITH BRUCE & MARK).

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now there are some stories.) This is our podcast about our food and cooking passion . . . and mostly about potatoes this time around.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:39] Our one-minute cooking tip: store potatoes in a cool, dark place at room temperature.

[01:50] We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:

Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.

Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.

Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.

Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.

[13:47] What’s making us happy in food this week: cherimoya and rhubarb pie!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks through several New York publishers. This podcast is about our passion: food and cooking.]

Want to see our latest cookbook? It's THE LOOK & COOK AIR FRYER BIBLE. Over seven hundred photographs, one for every step of every recipe. You can find it here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:04] Our one-minute cooking tip: Eat greasy or coated chips with chopsticks to keep your fingers clean.

[03:38] The evolution of the modern grocery store: from self-serving to its modern incarnation with our thoughts of where things may be headed.

[25:38] What’s making us happy in food this week: a game to help you learn how to use chopsticks and ramen in New Haven, CT, at Mecha Noodle Bar.

So let's talk about how to up your pizza game! We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've even written a book about pizza. But this podcast isn't about our book (although you can check out PIZZA: GRILL IT, BAKE IT LOVE IT! here). It's about having better pizza at home.

Fire up the grill or the oven and listen to these segments of the podcast COOKING WITH BRUCE & MARK:

[01 :00] Our one-minute cooking tip: If you buy one pizza, buy a second one to freeze for later.

[3:39] All about how to up your pizza game at home: tricks for better crusts and ideas for better and more varied toppings.

[20:14] What’s making us happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.

[04:44] We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.

[22:06] What’s making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written thirty-six cookbooks, are working on number thirty-seven, and are passionate about food and cooking. Thanks for being on this journey with us. We're so glad you've joined us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:04] Our one-minute cooking tip: Run the dishwasher BEFORE company comes over.

[04:21] Our take on the latest food news: a new, EXPENSIVE pineapple on the market, McDonald's plans to offer a bigger burger, the Italian government's attempts to regulate food consumption and even gelato, and the wildest ice cream flavor we've ever seen.

[20:02] What’s making us happy in food this week: guacamole with jalapeño relish and dried fig and lemon jam.

We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:09] One-minute cooking tip: Pick the smallest chicken.

[03:40] What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.

[19:32] What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:56] Our one-minute cooking tip: Rent a tablescape!

[04:15] Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA.

[18:44] What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.

Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us!

Here are the segments for this podcast episode:

[00:55] Our one-minute cooking tip: Always use kosher salt for brines and marinades.

[03:12] We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe:

Heat the oven to 350F/175 C fan or convection.

Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper.

Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form.

Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers.

Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut.

Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined.

Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying.

[14:57] What’s making us happy in food this week: jammy oat bars and dried pears.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:45] Our one-minute cooking tip: high on the stove vs. low heat in the oven.

[03:45] Let's talk about condiments . . . and why your fridge should be as full as ours.

[17:13] What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).

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.

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.

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.

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.

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.

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.

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.

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!

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

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.

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!

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'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.

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!

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.

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.

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!

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!

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!

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.

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!

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.

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.

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!

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!

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.

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.

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.

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.

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.

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'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.

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.

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

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!

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'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.

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!

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!

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."

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!

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'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'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 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!

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!

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!

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!

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.

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.

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!

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.

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.

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!

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.

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.

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!

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!

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.

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!

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!

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!

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!

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!

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:

achadinha.com

tropicalfruitbox.com

haydenflourmills.com

grocerylanka.com

and worldwidechocolate.com.

[13:03] Our one-minute cooking tip: Add a drop of vinegar or lemon juice to brighten the flavors of 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!

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:

masienda.com

chefiq.com

eatfishwife.com

jacobsensalt.com

umamicart.com

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!

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!

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!

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!

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!

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!

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!

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!

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!

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.

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.

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!

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.

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!

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 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!

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'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!

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!

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!

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!

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!

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.

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'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.

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!

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'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!

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!

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!

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!

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.

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!

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!

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.

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!

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'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!

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!

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!

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!

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!

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!

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.)

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.

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

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!

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.

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.

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!

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!).

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'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!

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!

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.

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.

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!

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.

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!

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).

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.

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!

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.

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.

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?

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?

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 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

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

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'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?

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

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?

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?

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.

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.

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!