Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink? A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal.Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:57] Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.[03:42] Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.[13:35] What’s making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!

Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you.So let's talk tree syrups!Here are the segments for this episode of COOKING WITH BRUCE & MARK;[00:39] Our-minute cooking tip: add a little maple syrup to bottled salad dressings, barbecue sauces, and marinades for a flavor boost. Or stir maple syrup into softened butter.[02:33] All about tree syrups: maple, black walnut, birch, and beech. A true treat. We'll share our tasting notes with you. If you sign up for our newsletter at cookingwithbruceandmark.com, you can find our about our favorite producers.[18:42] What’s making us happy in food this week: whitefish salad and beef daube.

It's fall in our part of the world . . . which means it's apple season. We love picking apples. And we want to share our passion for apples with you.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus another on the way). We've published tens of thousands of recipes. We've got a passion for food and cooking. Thanks for coming along with us!These are the segments to this episode of COOKING WITH BRUCE & MARK:[00:58] Our one-minute cooking tip: Refresh glazed donuts in a little butter in a skillet.[03:13] Let's talk about apples, the great fall treat.[15:09] What’s making us happy in food this week: chestnuts and rice + kimchi.

Mustard or ketchup? Which camp are you in? Or are you some sort of envoy between the camps?We're talking about mustard and ketchup, a culinary showdown in many North American homes. We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (and counting). We've developed over ten thousand original recipes in our career. And we've been contributing editors for old-school publications like EATING WELL and COOKING LIGHT.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:46] Our one-minute cooking tip: Make ketchup more interesting by spicing it with five-spice powder, prepared horseradish, tamari sauce, or another savory condiment.[02:20] Our mustard-ketchup showdown! We're talking about our personal histories with these condiments as well as their cultural history. Which camp are you in?[19:29] What’s making us happy in food this week: lemon-pear oat cookies and kasha varnishkes.

Pizza. Seems easy enough. Except it's not. So many choices . . . which lead to so many debates. Thick v. thin. Tomato sauce v. pesto. Meat or not. Parm cheese or not.We've even written a pizza book: PIZZA: GRILL IT, BAKE IT, LOVE IT! It's a collection of recipes in which everyone is made for both the grill and the oven. If you want to see that book, you can check it out here.We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus two knitting books (from Bruce), plus a memoir (from Mark), and yet more cookbooks in the works. We're delighted to share our passion about food and cooking with you. Thanks for joining us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:03] Our one-minute cooking tip: Ignore the TikTok trend of washing ground beef.[04:22] The great pizza debate: crust, toppings, origins, the whole thing![18:32] What’s making us happy in food this week: sake and fresh-caught tuna.

If you're as old as we are, you grew up with a slow cooker on the counter during the day as dinner got made over the long haul. Slow cookers: a history, not just the ways they've come in and out of style, but what's happened mechanically to the machines over the years.We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT AMERICAN SLOW COOKER BOOK, which was a giant hit on QVC. If you'd like to check out that book, click this link.We're talking about slow cookers: their history, their ins and outs, and the changes that have happened to them over the years.[00:51] Our one-minute cooking tip: Save the olive oil from tins of sardines and anchovies for the base of a stew.[02:22] How did the slow cooker come about? (Invented by Western Electric's first Jewish engineer.) How did they come to be called "crock pots"? And what's happened to them over the years, including the mechanical changes to them nowadays?[18:16] What’s making us happy in food this week: lamb kofta and lemon marmalade.

Who doesn't love donuts? They're the treat many of us crave. But they do have a storied history. And they do inspire a great debate: glazed (or yeast-raised) vs. cake donuts.We're Bruce Weinstein & Mark Scarbrough. We want to talk about all things donuts! We want to hear your favorites, too. We've also got a one-minute cooking tip about simple syrup. And we'll tell you what's making us happy in food this week. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:46] Our one-minute cooking tip: Consider simple syrup your go-to sweetener for drinks.[02:44] The history of donuts and the debates they inspire: glazed vs. cake donuts. [16:45] What’s making us happy in food this week: fresh corn and plum tomatoes.

We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a professional baker.Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a copy, here's a link for it.We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks (and counting!), not to mention Bruce's two knitting books, Mark's memoir (available with his own reading of it on Audible), and several books ghost-written for celebrities.This is our podcast about food and cooking. Thank you for joining us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:53] Our one-minute cooking tip: consider soy sauce as an alternative to salt in savory recipes.[02:48] Bruce's interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH. [22:40] What’s making us happy in food this week: pears from Costco and veal stew.

Girl Scout cookies! We can't resist. They've got a storied history. And they've changed over the years.We're Bruce Weinstein & Mark Scarbrough. We've written three dozen (and counting!) cookbooks. We're up for anything food and cooking. And this is our podcast to explore that passion--including Girl Scout cookies! Thanks for coming along on our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:52] Our-minute cooking tip: Use tweezers in the kitchen![02:38] All about Girl Scout cookies. Where they came from. What happened to them. And how they taste now.[14:57] What’s making us happy in food this week: grilled peaches and homemade kimchi.

Everybody seems to love cooking shows and now cooking videos. We've been in the food business for twenty-five years and have seen the major changes in these videos firsthand.Shows have moved from instruction to almost shorthand entertainment on TikTok. We've made them all, appearing on PBS shows and even The View, then creating instructional videos for craftsy, and now creating lots of videos on TikTok and Instagram reels.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're happy to share our passion for food and cooking with you. Thank you for being with us.[00:54] Our one-minute cooking tip: Wrap boxed cakes in their boxes.[02:25] What has happened to cooking videos from Julia Child to TikTok.[20:07] What’s making us happy in food this week: bagels and egg salad.

Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too.We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:47] Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.[02:24] We’re making plum chutney!Here's the recipe:Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do2 1/2 cups or 600 milliliters apple cider vinegar2 1/2 cups or 540 grams demerara sugar2 cups or 400 grams granulated white or caster sugar9 medium garlic cloves, peeled and mincedOne small-hand-sized piece of fresh ginger, peeled andminced (about 1/2 cup)1/2 cup or 60 grams finely chopped crystallized or candied ginger2 tablespoons red pepper flakes1 tablespoon brown mustard seeds1 tablespoon yellow mustard seeds2 teaspoons garam masala1 teaspoon kosher salt1 cup or 150 grams raisinsFirst, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you’ll make. You need a pot about a third larger than this for boiling. And notice where the water is—you’ll need this mark for later.Pour out the water. Mix the plums, vinegar, and both sugars in the pot.Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.[16:48] What’s making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!

The Instant Pot became a true craze. Even an international craze. At one point, a major department store was selling up to sixty Instant Pots per minute.But things have dramatically changed. And we know why. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks including THE INSTANT POT BIBLE and THE INSTANT POT BIBLE: COPYCAT RECIPES. (Click those links if you're interested.)We rode the Instant Pot roller coaster. And we're here to report back what happened. Join us for our food and cooking podcast. We're glad you're here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:50] Our one-minute cooking tip: Trash your garlic press and use a small hand-held grater.[03:27] What happened to the Instant Pot? It went from an international craze to a much smaller presence. We rode this roller coaster. We're here to report back, from our initial reserve about the pressure cooker to our giant, big-selling Instant Pot bibles![23:31] What’s making us happy in food this week: unexpected food pleasures and lemon marmalade.

JM Hirsch is no stranger to this podcast. He's got a new book out, all about building cocktails you can keep in your freezer door, ice cold for when friends drop over or you want to kick back. Join us as we welcome him back to our show.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (with more coming!). We've been contributing editors and columnists for the likes of COOKING LIGHT and EATING WELL. We've written for WINE SPECTATOR and THE WASHINGTON POST. And we've developed tens of thousands of original recipes during our twenty-five-year tenure in the food and cooking business.This is our podcast about our passion. Thank you for being a part of it.Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:09] Our one-minute cooking tip: toasting nuts in a microwave. [03:22] Bruce's interview with JM Hirsch, author of the new book, FREEZER DOOR COCKTAILS. If you'd like to get a copy, you can find the book at this link.[22:00] What's making us happy in food this week: smoked knackwurst and kimchi!

Who doesn't love meatballs? Well, maybe Mark, as you'll hear. But we're making meatballs even Mark will eat!We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks and tens of thousands of original recipes. We've been in the food business for almost twenty-five years. This is our podcast about our passions: food and cooking.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:32] Our one-minute cooking tip: Try roasting white chocolate for a deeper, more caramelized flavor.[02:48] We’re making meatballs! Here's the recipe:Start by soaking 1/2 cup or 45 grams FRESH bread crumbs in 1/4 cup or 60 milliliters milk (of any sort) for about 20 minutes in the bowl of a stand mixer or a large bowl you'll use with an electric mixer.Crumble in 1 pound or 450 grams lean ground beef, 1 pound or 450 grams sweet Italian sausage meat (no casings), 1 large egg, 2 tablespoons dried minced parsley, 2 teaspoons dried oregano, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground black pepper. Mix at low speed until well and evenly combined.Clean and dry your hands, then oil them with olive oil. Form the meat mixture into 12 balls, each about the size of a golf ball. Put them on a lipped baking sheet and roast in a 375F or 190C convection or fan-on oven until brown, turning occasionally, about 20 minutes.Meanwhile, finely chop 1 small yellow or white onion (peeled), 1 large cubanelle or Italian frying pepper (stemmed and seeded), and 2 medium garlic cloves (peeled).Warm 3 tablespoons or 45 milliliters of olive oil in a Dutch oven set over medium heat. Add 1 tablespoon chopped FRESH rosemary leaves, 1 1/2 teaspoons fennel seeds, 1 teaspoon red pepper flakes, and 1 teaspoon anchovy paste. Stir until fragrant, then add the chopped vegetables. Cook, stirring often, until softened, about 3 minutes.Add 1 pound or 450 grams sliced brown button or cremini mushrooms plus 1/2 teaspoon table salt. Cook, stirring often, until the mushrooms give off their moisture and evaporates to a glaze, about 5 minutes.Add 1/2 cup or 120 milliliters of dry vermouth, dry white wine, dry sherry, or unsweetened apple juice. Scrape up all the brown bits, then pour in one 24 1/2-ounce or 700-gram jar of tomato passata, preferably the Mutti brand. Fill the jar of Mutti with water, swirl it around to get every speck of passata, and pour it into the pot as well.Bring to a simmer, add the browned meatballs, and reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally but very gently.To finish off, add 12 torn-up FRESH basil leaves and lots of ground black pepper. Taste for salt and dish it up.[17:53] What’s making us happy in food this week: Santa Rosa plums and ice cream.

Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love. [23:58] What’s making us happy in food this week: tinned fish and goat birria.

What's authentic? How do you label that authenticity, particularly when it comes to recipes from cultures other than your own?These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we two writers don't live in Thailand or have any connection to Southeast Asian culture?We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with one more now in production for 2025! This is our podcast about our passion: food and cooking.We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:45] Our one-minute cooking tip: Don't flip meat too often on a grill.[03:00] The on-going and very difficult questions about ethnicity and authenticity in recipes. Also, how the matter has changed in our twenty-five years of writing cookbooks.[24:16] What’s making us happy in food this week: potato chip chocolate chip cookies and white currant jelly.

It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)We're glad you're with us. Thanks for being a part of our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.[02:32] We're making grilled, cross-cut, beef short ribs!Here's how:Put all of this in a turbo blender or a food processor to make a marinade:1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;1 medium Asian pear (about 6 ounces or 170 grams);5 peeled, medium garlic cloves;one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;1 cup or 250 milliliters soy sauce;1/2 cup or 125 milliliters water;1/4 cup or 55 grams packed light brown sugar;2 tablespoons or 30 milliliters mirin;and 1 tablespoon or 4 grams freshly ground black pepper.Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.Garnish with minced scallions and sesame seeds.[13:52] What’s making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com.This podcast is about our passion: food and cooking. We're so happy you joined us. Thank you for that. If you'd like to buy Renato's new baking book, DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT, you can find it here.Here are the segments for this episode of this podcast:[00:52] Our one-minute cooking tip: Cover a cutting board with plastic wrap to carry raw meats out to the grill.[01:59] Bruce interviews Renato Poliafito, owner of a Brooklyn bakeshop and author of the brand-new cookbook DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT.[18:37] What’s making us happy in food this week: curried lentils and cannoli. (Bruce says "cannoli" for one. Don't write in. We've hashed it out enough!)

Beef chow fun! Is there better take-out? (Or take-away?) It's always been one of our favorites. But we live in rural New England . . . so we have to make our own.We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks and been contributing editors and/or columnists at a host of magazines (back in the day). We're working on our 37th cookbook right now! But in this episode, we're making that chow fun, one of our go-to dinners.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:44] Our one-minute cooking tip: Start cooking thin strips of bacon (or streaky bacon) in a cold skillet (or "pan," as Bruce would say).[02:33] We're making beef chow fun at home.Here's the recipe: soak 10 ounces or 285 grams of wide dry rice noodles in a bowl of water overnight (or at least 12 hours--yep, that long).Slice an 8-ounce or 225-gram beef flank steak into thin strips (angle your knife and cut thin strips sort of on the diagonal). Put these strips in a bowl and add 1 teaspoon soy sauce, 1 teaspoon Shaoxing (a rice wine for cooking) or dry sherry, 1 teaspoon vegetable oil, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch (or cornflour). Mix well and set aside for 20 minutes.Meanwhile, whisk together the sauce in a small bowl: 2 tablespoons (30 ml) standard soy sauce, 2 tablespoons (30 ml) Shaoxing (as above), 1 tablespoon (15 ml) dark soy sauce, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon granulated white or caster sugar.Drain the noodles in a colander set in the sink.Set a wok over high heat until smoking. Add 1 1/2 tablespoons (23 ml) refined vegatable or peanut oil. Add the beef strips and any juice in the bowl. Spread out the slices all across the wok (even up the sides) to brown on one side.Char for about 1 minute, then add 2 tablespoons (26 grams) julienned or minced fresh peeled ginger and 4 medium scallions, trimmed and cut into 2-inch (5-centimeter) segments.Stir-fry for 1 minute, gathering all the beef strips together as you do. Spread the drained noodles over the top. Then pour the sauce all around the inner edge of the wok (so it runs down). Stir-fry gently until everything is coated (without breaking up the noodles).Add 6 ounces (170 grams) of bean sprouts and a big pinch of ground white pepper. Serve it up![15:10] What’s making us happy in food this week: rhubarb pickles (look for a video on how to make these on TikTok and Istagram) and bread-and-butter pickles (for our recipe, see our YouTube channel: COOKING WITH BRUCE & MARK).

Who doesn't love potato salad? We're making a recipe that was mentioned on our Facebook group (COOKING WITH BRUCE & MARK) by a listener: potato, pasta, a combo of potato and macaroni salad. A great treat.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now there are some stories.) This is our podcast about our food and cooking passion . . . and mostly about potatoes this time around.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:39] Our one-minute cooking tip: store potatoes in a cool, dark place at room temperature.[01:50] We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.[13:47] What’s making us happy in food this week: cherimoya and rhubarb pie!

Let's talk about the grocery store! Not about what's there or how to find the best that's there. Instead, about how the modern grocery store got to be the way it is . . . and maybe some notions of where it's headed.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks through several New York publishers. This podcast is about our passion: food and cooking.]Want to see our latest cookbook? It's THE LOOK & COOK AIR FRYER BIBLE. Over seven hundred photographs, one for every step of every recipe. You can find it here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:04] Our one-minute cooking tip: Eat greasy or coated chips with chopsticks to keep your fingers clean.[03:38] The evolution of the modern grocery store: from self-serving to its modern incarnation with our thoughts of where things may be headed.[25:38] What’s making us happy in food this week: a game to help you learn how to use chopsticks and ramen in New Haven, CT, at Mecha Noodle Bar.

Who doesn't love pizza? With better crusts, even gluten-free crusts, and a bigger range of toppings than years past, pizza has become almost a food category in and of itself.So let's talk about how to up your pizza game! We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've even written a book about pizza. But this podcast isn't about our book (although you can check out PIZZA: GRILL IT, BAKE IT LOVE IT! here). It's about having better pizza at home.Fire up the grill or the oven and listen to these segments of the podcast COOKING WITH BRUCE & MARK:[01 :00] Our one-minute cooking tip: If you buy one pizza, buy a second one to freeze for later.[3:39] All about how to up your pizza game at home: tricks for better crusts and ideas for better and more varied toppings.[20:14] What’s making us happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.

Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.[04:44] We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.[22:06] What’s making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.

There's lots of food news these days. We've got the latest on McDonald's plans, on new pink pineapples, on the Italian government's regulations, and on what may be the newest ice cream craze . . . which involves fried chicken skin.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written thirty-six cookbooks, are working on number thirty-seven, and are passionate about food and cooking. Thanks for being on this journey with us. We're so glad you've joined us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:04] Our one-minute cooking tip: Run the dishwasher BEFORE company comes over.[04:21] Our take on the latest food news: a new, EXPENSIVE pineapple on the market, McDonald's plans to offer a bigger burger, the Italian government's attempts to regulate food consumption and even gelato, and the wildest ice cream flavor we've ever seen.[20:02] What’s making us happy in food this week: guacamole with jalapeño relish and dried fig and lemon jam.

Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years.We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:09] One-minute cooking tip: Pick the smallest chicken.[03:40] What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.[19:32] What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).

Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Rent a tablescape![04:15] Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA.[18:44] What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.

Chocolate coconut macaroons. Not almond cookies. But very simple cookies loaded with coconut and almost fudgy at the center. A true treat. And we're making them in our kitchen for this episode of COOKING WITH BRUCE & MARK.Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us!Here are the segments for this podcast episode:[00:55] Our one-minute cooking tip: Always use kosher salt for brines and marinades.[03:12] We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe:Heat the oven to 350F/175 C fan or convection.Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper.Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form.Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers.Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut.Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined.Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying.[14:57] What’s making us happy in food this week: jammy oat bars and dried pears.

Let's talk condiments. Our fridge is full. Yours should be, too.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:45] Our one-minute cooking tip: high on the stove vs. low heat in the oven.[03:45] Let's talk about condiments . . . and why your fridge should be as full as ours.[17:13] What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).

Hey there. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks for seven New York publishers (not counting two knitting books for Bruce and a memoir for Mark). We're excited to share our passion about food and cooking with you.We're headed into the kitchen to make some irresistible jammy oat bar cookies. We've got a one-minute cooking tip about storing cheese. And we'll tell you what's making us happy in food this week.[00:57] Our one-minute cooking tip: wrap cheese in fresh plastic wrap every time you open it.[02:46] We're making jammy oat bar cookies. Mark has been taking these cookies to his literary seminars all this year. Lots of Cather and Faulkner with lots of cookies. You can't beat that.Here's the recipe:Jammy Oat Bar CookiesHeat 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 smallpieces1 cup (215 grams) packed dark brown sugar¾ cup (150 grams) granulated white sugarBeat in 1 large egg until smooth.Stop the mixer and beat down the inside of the bowl, thenbeat in 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons vanilla extract.Beat in 2¼ cups (285 grams) all-purpose or plain flour, 2 1/4 cups (200 g) rolled oats, and 1½ cups (175 grams) toasted walnut pieces, just until the flour is incorporated.Press about two-thirds of this dough into an even layer in the prepared baking pan. Spread with 1½ cups (480 grams) jam, preserves, or marmalade (do not use jelly!) and dollop the remaining dough in small bits on top, pressing them gently into an even layer with some jam showing through.Bake until set and browned, about 45 minutes. Cool on a wire rack for 10 minutes before turning out and slicing into bar cookies.[15:19] What’s making us happy in food this week: pretzels with grapes (!) and quince paste.

Vegetable pancakes? What an easy lunch, snack, or even dinner! Mark's been cooking much more vegan fare lately, so this recipe is one that he's now made countless times: a richly stocked vegetable pancake, sort of based on Korean vegetable pancakes (yachaejeon or 야채전), but packed with more vegetables and able to withstand many substitutions, based on the types of vegetables you like. No roots, all quick-cooking vegetables, please. And all cut to matchsticks or shredded through the large holes of a box grater. But then you're good to go.We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (with a new one due to our publisher within the next month). We love to share our passion for food and cooking with you. Thanks for coming along with us.If you'd like to see our latest cookbook, check out THE LOOK & COOK AIR FRYER BIBLE here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:45] Our one-minute cooking tip: Toast whole spices in a dry skillet for more flavor.[03:58] Let's make vegetable pancakes!Here's the recipe:Thinly slice, shred, or turn into matchsticks all of the following: 1 carrot, 1 small peeled onion, 4 or 5 shiitake mushroom caps, and 1 medium fresh jalapeño, stemmed and cored. Also shred or cut 1 medium zucchini into matchsticks, then squeeze these dry over the sink to get rid of excess moisture.Stir in a large bowl 1 cup (125 grams) all-purpose or plain flour, 1/4 cup (28 grams) cornstarch or corn flour, 1 teaspoon kosher salt, and 1 cup (240 ml) water.Add the vegetables and stir until well coated and combined.Heat a large nonstick skillet over medium heat, then swirl in a little toasted sesame oil. Add the vegetable mixture and spread it into an even pancake. Cook until golden, even browned, about 6 minutes. Use the courage of your convictions to flip the pancake, then continue cooking until golden-brown on the other side, about 6 minutes. Slide the pancake out onto a cutting board.As it cools, whisk together an easy dipping sauce: 1 tablespoon (15 ml) toasted sesame oil, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) unseasoned rice vinegar, 1 teaspoon agave syrup or granulated white sugar, and 1 teaspoon (5 ml) red chili oil.Cut the pancake into pie wedges and serve with the dipping sauce on the side.[18:50] What’s making us happy in food this week? Mushroom ketchup and a men's game dinner.

Hey there. We're Bruce Weinstein & Mark Scabrough, veteran cookbook authors with three dozen cookbooks under our belts and years writing magazine features and being columnists for those very magazines, including COOKING LIGHT, EATING WELL, and weightwatchers.This is our food and cooking podcast. We've got a one-minute cooking tip about people who want to help you in the kitchen. We're talking about to make sure an internet recipe works . . . and how to look for decent recipes. And we'll tell you what's making us happy in food this week: Bonchon Chicken and veal marengo.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:33] Our one-minute cooking tip: how to handle people who want to help in the kitchen.[06:38] How to make online recipes work . . . or make sure they work.[18:47] What’s making us happy in food this week: Bonchon chicken and veal marengo.

Hey there, we're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (NOT including those ghost-written for celebrities--now there's a story!).In this episode of COOKING WITH BRUCE & MARK, we've got a one-minute cooking tip about tasting food through the process of cooking. We're taking on some of the most common cooking myths. We can't believe they're still around! And we'll tell you what's making us happy in food this week.We take apart 101 cooking myths in our book, LOBSTERS SCREAM WHEN YOU BOIL THEM AND 100 OTHER MYTHS ABOUT COOKING. If you'd like to get your hands on a copy, click on this link right here.[00:54] Our one-minute cooking tip: taste what you're cooking during the process of cooking, not just at the end (but be safe!).[04:20] We're taking on some of the most common cooking myths.[18:14] What’s making us happy in food this week? "Drunken" rice noodles )with chicken and basil) and Fresno chilis.

Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks . . . with more on the way. We've sold almost 1 1/2 million copies and tested/developed tens of thousands of recipes. This is our food and cooking podcast!In this episode, we've got a one-minute cooking tip about music and cooking! We're making a great recipe for fudgy vegan recipes. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:43] Our one-minute cooking tip: Music can make cooking and even eating better![05:53] We're making fudgy vegan chocolate brownies.Here's the recipe:Position the rack in the center of the oven and heat the oven to 350F/175C. Line an 8-inch/20-cm baking pan with parchment paper.Melt 2 1/2 ounces/80 grams dark chocolate (70 - 79% cocoa solids).Stir in 1 1/4 cups or 250 grams granulated white sugar or caster sugar (by weight not volume). Stir in 1/4 cup or 60 milliliters olive oil; 3 tablespoons or 62 grams molasses or (better yet) black treacle; and 1 tablespoon or 15 milliliters vanilla extract. Finally, stir in 2/3 cup or 160 milliliters unsweetened almond milk.Now blend these in a SECOND bowl: 1 cup or 120 grams all-purpose or plain flour; 3/4 cup or 62 grams unsweetened cocoa powder; 1 teaspoon baking powder; and 1/4 teaspoon table salt.Stir in the flour mixture, then stir in 1/2 cup or 56 grams chopped shelled walnuts. Scrape and spread every speck into the prepared pan.Bake until puffed and set, about 20 minutes. Cool on a wire rack for at least 5 minutes before cutting and serving.[18:54] What’s making us happy in food this week? Nori and wasabi chili crisp and Luden's cough drops.

Hey there. We're Bruce Weinstein & Mark Scarbrough and we've written three dozen cookbooks, plus more on the way. We're veteran food writers and we love sharing our passion about food and cooking with you.If you'd like to check out our latest book, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photographs for 125 recipes, click on this link right here.On this episode of COOKING WITH BRUCE & MARK, we'll give you a one-minute cooking tip about grating cheese. We'll tell you when to scrimp and when to save at the supermarket. And we'll tell you what's making us happy in food this week: Chinese ribs and red-oil dumplings.Here are the segments for this podcast episode:[00:43] Our one-minute cooking tip: how to grate cheese more effectively.[03:12] Our notes on when to skimp or splurge at the supermarket.[17:31] What’s making us happy in food this week: Chinese ribs and red-oil dumplings.

Hey there. We're Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks (working on #37 right now) and we've sold almost 1.5 million copies of our books.We're delighted you're joining us for our adventures in food and cooking. In this episode, we offer a simplified version of more traditional Cantonese dish: a spicy pork dipping sauce (almost a ragu) for raw vegetables. We've got a one-minute cooking tip about easy, cheesy dumplings. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:00] Our one minute cooking tip: how to make easy, cheesy dumplings for chilis and stews.[03:04] We're making warm a coconut curry pork dipping sauce for vegetables. Think of this as our easy take on a traditional Cambodian dish--or better yet, a spicy, Asian-inspired pork ragu that you can drag all sorts of raw vegetables through for a fun and tasty dinner.[16:42] What’s making us happy in food this week: satsuma oranges and old-school chicken soup.

Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks (and counting) and sold almost 1.5 million copies. This is our podcast about food and cooking, two of the greatest passions in our life.In this episode, we've got a one-minute cooking tip about saving back small amounts of tomato paste and chipotle chiles in adobo sauce. We're in the kitchen, making an easy, warm, comfy granola, a treat for a slow weekend morning. And we'll tell you what's making us happy in food this week: Ukranian borscht!Here are the segments (and the recipe!) for this episode of COOKING WITH BRUCE & MARK:[01:02] Our one-minute cooking tip: saving opened tomato paste or canned chipotle chiles in adobo sauce.[04:41] We in the kitchen, making a fast, warm, comfy granola in a skillet, the perfect weekend breakfast. This easy recipe comes from THE KITCHEN SHORTCUT BIBLE. If you'd like a copy, click this link.Here's the recipe:Makes 2 servings2 cups regular rolled oats (For more flavor, use 1 cup rolled oats and 1 cup Kamut, spelt, or wheat flakes)1/4 cup sliced almonds2 tablespoons unsweetened shredded coconut1 tablespoon maple syrup1 tablespoon canola or vegetable oil (for more flavor, use a nut oil like walnut or pecan oil)1/2 teaspoon ground cinnamon1/4 teaspoon table saltMilk of any sort or plain yogurt, if desired1. Stir the oats, almonds coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with oil and spices.2. Set an 8- or 10-inch nonstick skillet over medium heat for a minute or two. Transfer the contents of the bowl to the skillet.3. Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt, if desired.[18:00] What’s making us happy in food this week: Ukranian borscht!

Hey there. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks, including our latest: THE LOOK & COOK AIR FRYER BIBLE. (You can find a copy here.)We love to share our passion for food and cooking with you. On this episode of our podcast, we've got a one-minute cooking tip about fried eggs. We're in the kitchen with an easy and vegan (!) recipe for chocolate tahini cookies. And we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:50] Our one minute cooking tip: how to make better sunny-side-up eggs.[03:20] We're in the kitchen, making easy, soft, fudgy, chocolate tahini cookies. They're a one-bowl wonder. Here's how to make the cookies. Heat your oven to 325F/170C convection. Melt 6 1/2 ounces/180 grams of chopped dark chocolate in a microwave. Melt it in 15-second bursts, stirring after each. Cool for a few minutes, then stir in 1/3 cup/100 grams tahini (sesame seed paste), 3/4 cup/180 grams dark brown sugar, and 1/2 teaspoon ground cinnamon. Then stir in 7 tablespoons/100 grams of plant milk, followed by 1 1/3 cups/150 grams all-purpose or plain flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Drop by 50 gram (a little less than 1/4 cup) balls onto a parchment-lined baking sheet. Bake for about 10 minutes, flattening a bit with a rubber spatula about halfway through the cooking process. Cool on a rack for 5 minutes before chowing down.[14:40] What’s making us happy in food this week: hacked pheasants in chili sauce and air-fried butternut squash and parsnips

As veteran cookbook authors, we've been called in to fix and even write other people's cookbooks. From stuffed spleen to diets with no plan, we've seen the works in our twenty-five years in this business.We're Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks under our own names. We've also developed tens of thousands of recipes. And we've been called in to help others write and publish their cookbooks.In this episode, we'll tell you some of the great stories about fixing cookbooks. We've also got a one-minute cooking tip: how to make dinner parties easier. And we'll let you know what's making us happy in food this week: torrone and goat meatballs.[00:48] Our one-minute cooking tip: how to make dinner parties easier.[03:14] Some stories about fixing other people’s cookbooks.[23:50] What’s making us happy in food this week: torrone and goat meatballs.

Hey there! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and tens of thousands of recipes. Back in the day, we were contributing editors at Eating Well and Cooking Light--and we have the longest-running column on weightwatchers.com.We're still writing cookbooks! And we'd love to share our passion for food and cooking with you. In this episode of our podcast, we welcome Kat Ashmore to our kitchen. She's a TikTok celeb and the force behind both "Hungry Lady Salads" and "Kat Can Cook." She's just published a new cookbook: BIG BITES. If you'd like to snap up a copy, click this link right here.We've also got a one-minute cooking tip about powdered bouillon. And we'll tell you what's making us happy in food this week.[01:33] Our one-minute cooking tip: bouillon cubes![03:36] Bruce's interview with social media sensation Kat Ashmore of "Hungry Lady Salads" and "Kat Can Cook" about her new cookbook BIG BITES.[19:30] What's making us happy in food this week? New dinner plates and crunchy breakfast cookies from Spain!

Hey there! We're Bruce Weinstein and Mark Scarbrough. Together, we've written over three dozen cookbooks and sold almost 1.5 million copies of them. We've developed tens of thousands of original recipes. And we love to share our passion for food and cooking with you.Our latest cookbook is THE LOOK & COOK AIR FRYER BOOK, with over 700 photos, one for every step of every recipe. You can find that cookbook at this link.In fact, we're cooking this episode of COOKING WITH BRUCE & MARK. We're in the kitchen, making a sour green cilantro curry, made with coconut milk. It's almost irresistible! We've also got a one-minute cooking tip about Worcestershire sauce. And we'll tell you what's making us happy in food this week: fresh grapefruits and [01:27] Our one-minute cooking tip: use more Worcestershire sauce.[03:33] We're cooking a sour green cilantro curry with coconut milk. Here's what you need to do. Put all this in a large blender: a big wad of cleaned cilantro (even the stems), 2 - 3 peeled medium garlic cloves, 1 medium carrot, 1 stemmed (and seeded, if needed) green fresh chile (like a jalapeño, serrano, or a bird's eye chile), one 13.5 ounce/400 ml can of full-fat coconut milk, 3 tablespoons/45 ml soy sauce, 1 - 2 tablespoons/15 - 30 ml sweet white miso paste, a peeled thumb-sized piece of fresh ginger, a similarly sized piece of peeled fresh turmeric, the juice of 1 or 2 limes, 1 teaspoon ground coriander, and 1/2 teaspoon ground allspice. Cover and blend until smooth. Pour into a high-sided sauce pan or sauté pan. Bring to a bubble over medium heat, stirring often. Reduce the heat to low, stirring frequently, for 5 minutes to reduce a bit. Then add 1 pound cubed firm tofu; 1 stemmed, cored, and chopped red bell pepper; and a few handfuls of small broccoli florets. Cook for about 5 more minute, stirring often. Garnish with fresh orange juice and serve it up! [15:40] What’s making us happy in food this week: fresh grapefruits and kimchi-jiggae, a pork and kimchi stew.

We've got a packed show with travel, memoir, recipes, food tips, the whole works.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got three dozen published titles under our (ever widening) belts. We've sold nearly one and a half million books in our career. And we're still ready to talk more about food.On this episode of COOKING WITH BRUCE & MARK, we've got a one minute cooking tip about complimenting the cook. Bruce interviews Terra Kiros, the author of NOW AND THEN, a food and travel memoir with recipes, based on her extraordinary career. And we'll tell you what's making us happy in food this week: pastrami and a vegan Bakewell tart.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:51] Our one-minute cooking tip: compliment the person who has cooked for you.[03:56] Bruce's interview with Tessa Kiros, legendary author about her new memoir and travelogue with recipes, NOW AND THEN.[24:46] What’s making us happy in food this week: pastrami and a vegan Bakewell tart, thanks to Philip Khoury.

Welcome! We're Bruce Weinstein and Mark Scarbrough, veteran cookbook authors with three dozen cookbooks to our names (plus two knitting books for Bruce and a memoir from Mark). If you'd like to check out our latest, THE LOOK & COOK AIR FRYER BIBLE, click this link right here.We're talking about food trends for 2024, gleaned from reading Whole Foods' predictions from its "trends council," plus many thoughts of our own about what's coming up this year.We've also got a one-minute cooking tip about visual cues in cooking. And we'll tell you what's making us happy in food this week: tinned fish and Jewish deli new year![01:11] Our one-minute cooking tip: Visual cues are more important any stated timing in a recipe.[05:08] Let's talk about 2024's predicted food trends.[17:36] What’s making us happy in food this week: tinned fish and our Jewish deli new year!

Welcome to our kitchen! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Even after thirty-six cookbooks--including our latest, THE LOOK & COOK AIR FRYER BIBLE--we're excited to have Rose Wilde with us in this episode. She's the owner of the bakery Red Bread in Los Angeles and she's got a gorgeous new cookbook out: BREAD AND ROSES. You'll want it on your holiday list or on the new cookbooks you want for the new year. To find it, click this link.If you'd like to find OUR OWN latest book on air-frying, please click this link.We've also got a one-minute cooking tip about making gaucamole (which will surely shock you!) and we'll tell you what's making us happy in food this week: dan dan noodles and lebkuchen.[00:49] Our one-minute cooking tip: how to make perfect guacamole.[01:58] Bruce's interview with Rose Wilde, author of the new and sensational cookbook, BREAD AND ROSES.[26:11] What’s making us happy in food this week: dan dan noodles and lebkuchen.

Welcome to our kitchen! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen books, sold way over one million copies, and spent many years thinking about food and cooking.In this episode, we've got a holiday food survival guide to help us eat to our content and not our discontent. We're using some of the guidelines from UPenn as well as our own thoughts on the holiday extravaganza.We've also got a one-minute cooking tip. And we'll tell you what's happening in food this week: chicken curry and spritz cookies.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:40] Our one-minute cooking tip: wash metal cooking pans with hot water, not heating-up water.[02:30] Our holiday food survival guide, based on guidelines from UPenn and our own thoughts.[13:25] What’s making us happy food this week: curried chicken that Mark made for Bruce and spritz cookies.

Welcome! We're veteran authors Bruce Weinstein & Mark Scarbrough with over three dozen cookbooks to our names (plus knitting books and a memoir from Mark). Our latest is THE LOOK & COOK AIR FRYER BIBLE, packed with photos, one for every step. You can find it here.In this episode of our food and cooking podcast, we're back in the kitchen, making a batch of homemade chili crisp. If you don't know, chili crisp is a Chinese condiment that has overtaken the world! It's hot, garlicky, and aromatic. And surprisingly easy to make. Look for the recipe below!We've also got a one-minute cooking tip for your holidays. And we'll let you know what's making us happy in food this week.[01:04] Our one-minute cooking tip: how to make perfect whipped cream from scratch.[02:38] We're in the kitchen, making chili crisp. We hope you have as much fun as we do.Grind all of this in a spice grinder:2 tablespoons dehydrated onion2 tablespoons mild smoked paprika1 tablespoon granulated white sugar2 teaspoons ground sumac1 teaspoon table saltPut 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 pieces1 star anise podHeat 2/3 cup or 160 ml neutral-flavored oil to 300F in a medium skillet. Pour over the chilis and aromatics.When the sizzling stops, stir in 2 TBS jarred fried garlic (an important condiment, available at Asian supermarkets). Cool to room temperature before sealing in a glass jar and storing in the fridge for up to 1 month.[17:31] What’s making us happy in food this week? Air-fried broccoli cheese casserole and Belgian-style hard cider!

Welcome! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen books to our names (not counting knitting books from Bruce and a memoir from Mark) and near 1.5 million copies sold. We love to talk about food and cooking. We're glad you've joined us.We're also happy to have Nik Sharma on the podcast this week. He's got a great new book: VEG-TABLE, all about vegetable-focused meals. And it's a gorgeous book, to boot. If you'd like to know more, check it out at this link.We've also got a one-minute cooking tip that's really important for the holidays ahead. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:19] Our one-minute cooking tip: Be patient with yourself.[03:59] Bruce's interview with Nik Sharma, author Of VEG-TABLE.[24:41] What’s making us happy in food this week? Two great restaurants in Albany, NY: one for home-style tofu and one for ramen!

Who doesn't love brownies? But there are so many mixes on the market. We thought we'd give a bunch of them a shot and see which comes out on top.Want to try our favorite mix? It's right here.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks to our names, not counting the ones ghost-written for celebrities. We live for food and cooking, as you can imagine. If you'd like to check out our latest cookbook, THE LOOK & COOK AIR FRYER BIBLE, please go to this link here.Besides brownies in this show, we've also got a one-minute cooking tip ahead. And we'll let you know what's making us happy in food this week.Here are the segments for this week's episode of COOKING WITH BRUCE & MARK:[00:59] Our one-minute cooking tip: Cut potatoes into smaller bits for faster cooking.[02:37] Our taste test of brownies from boxed mixes. You won't want to miss the fun![16:51] What’s making us happy in food this week? Finger Lakes wine-tastings and a Finger Lakes fry bar for lunch!