uthors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com.

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

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

Here are the segments for this episode of this podcast:

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

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

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

1b:T486,

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com.

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

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

Here are the segments for this episode of this podcast:

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

[01:59] Bruce interviews Renato Poliafito, owner of a Brooklyn bakeshop and author of the brand-new cookbook DOL