Ketchup is more than a sauce for fries. It's actually a versatile condiment that can be used in lots of recipes.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've even been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for weightwatchers and EATING WELL.Along the way, we've learned lots of great ways to use ketchup beyond fries. Join in the fun as we talk all things ketchup.

What happens when it comes to actually writing a cookbook? The process of putting the word onto a computer and generating a document? And then what happens to that manuscript once you turn it in? (Well, for one thing, it turns from a document into a manuscript!)Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the actual steps of writing a cookbook. Mark is the writer in our team. He'll tell you what it takes to get the manuscript completed--and then what the steps are after that, through editorial and beyond.

In the third installment of on how to write a cookbook, veteran cookbook authors Bruce Weinstein & Mark Scarbrough take you into the kitchen to answer the crucial and difficult questions about recipe development.How should you approach flavors? How do you go about the day-to-day task of testing recipes? How do you know which recipes to include and which to cut?We discuss how we make those decisions and offer advice that will may even help with your day-to-day cooking, even if you never intend to write a cookbook. 

In the second installment of our four-part series on how to write a cookbook, we take on the question of platform, crucial to today's publishing success.What is a platform? How do you get one? Why is it so important?Join us, Bruce Weinstein & Mark Scarbrough, as we discuss the nature of platforms and why they're so crucial to modern publishing. Writing a cookbook is one thing. Selling it is another matter entirely. And you won't be a success without a platform.

As veteran cookbook authors, we've know a lot about the publishing industry: how it's changed, what it requires, how you need to go about writing a cookbook.Join us, Bruce Weinstein & Mark Scarbrough, as we begin a four-part series on writing cookbooks. It's the very heart of our business: selling a book, writing it, publishing it, and marketing it. We'll start you down the road with our secrets that have led to a three-dozen cookbook career.

How do you buy the right knife? What sort of knife will work best for your kitchen needs?Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we explore how to buy kitchen knives that will fit your hand and last a long time.This episode of COOKING WITH BRUCE & MARK is the second part in our series about knives. Once you know what you need, how do you buy the right knife to fit those needs?  

If you cook, you pick up a knife. But you may now know the intricacies of this essential tool.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer the first part in a two-part series on kitchen knives.What makes one knife better than another? What's the "anatomy" of a kitchen knife? And how can we use that knowledge to find the knife that's right for the job at hand? 

Sweet, spicy, vinegar-based, mustard-based, or smoky, barbecue sauce is not only great on smoked meats but it's an outstanding condiment. It's too often overlooked in most kitchens. Yet it's a useful tool to brighten up the flavors in stews, braises, even casseroles.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about ten (maybe?) unexpected ways to use bottled barbecue sauce to take your cooking to the next level. 

So what if you don't want the cow in your meal?We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've always loved milk and cheese, sour cream and yogurt. But we've come to love lots of dairy milk alternatives: almond milk, oat milk, even cashew milk.We're here to get you started in the world of alternative "milks." We love baking with them. And pouring them on our cereal. Here's the "how to" when it comes to dairy milk alternatives.

Good burgers start with good meat. After that, it's a matter of gas, charcoal, or a cast-iron skillet.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for various New York publishers and have developed over 10,000 recipes in our decades-long career.And we love burgers of all sorts. Listen in as we give you the tips and tricks to making the best burgers. We'll even fill you in on our favorite toppings!And if you want to know more about making burgers in an air fryer, check out our book THE ESSENTIAL AIR FRYER COOKBOOK with over 500 recipes, each proportioned for every size of air fryer. (You can find it here.)

The Instant Pot soared in popularity as electric pressure cooking became almost a home standard in North America, Australia, and the UK.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for several New York City publishers. And we've writte a lot of books about the Instant Pot, including THE INSTANT POT BIBLE (here), THE INSTANT POT BIBLE: THE NEXT GENERATION (here), and FREEZER TO INSTANT POT: THE COOKBOOK (here).We know the tricks and tips to success every time. We hear all about "burn notices" and undercooked meats (or overcooked stringy chicken breasts) in the various social media groups for the Instant Pot. Listen in and we'll let you know some of the secrets to success in this terrific countertop appliance.

We've been writing about food for over twenty years. We've seen the industry change with new digital media, fractured but more empowered, with perhaps an even more discerning and enlightened audience.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We'd love to tell you our journey across the digital divide--and the mistakes we've watched old-school cookbook authors and food writers make as they try to navigate the digital world.We're not pros. But we have learned a thing or two. And we've seen the mistakes of the old guard as it enters this new world: hyping gimmicks, giving everything the hard sell, and failing to connect with readers, listeners, and viewers.In this episode of COOKING WITH BRUCE & MARK, we'll talk about how reaching an audience has changed and what food writers can do to make more meaningful connections. 

Did you know you can make pretty fine baked goods in an Instant Pot pressure cooker? No, they're not the same as the ones out of an oven. But if a cake or bread can handle a little steam, even get a little better crumb from that steam, then the Instant Pot does a great (and fast) job!Everyone knows the Instant Pot can book beans, roasts, ribs, and soups in minutes. But we're going to show you how to bake in our favorite kitchen appliance.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen (!) cookbooks, including THE INSTANT POT BIBLE, with every recipe sized out for every size of Instant Pot. (You can find it here.)Our recipe for banana bread in an Instant Pot is so simple. You'll just toss all the ingredients in the food processor, then pour the batter into a baking dish and set it in the IP.Listen in and let's have fun cooking together!

Almost every dish we cook uses fat of some sort, even the natural fats in proteins. (Or the boatloads of the stuff in bacon.)But there are ways to get away from tasteless oils. Let's face it: 1 tablespoon of liquid fat has about 120 calories, no matter if it's a tasteless oil or a flavorful one. So why not always go with flavor?We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one called REAL FOOD HAS CURVES that's a step-by-step plan to get the processed food out of your life. (You can find the e-book here.)We've got tips and tricks to up your fat game so that you're adding more flavor to your meals and getting more satisfaction out of every bite.

New Year's resolutions often fail. People set unrealistic goals.Join us, Bruce Weinstein & Mark Scarbrough, veteran food writers and at one time the longest-serving columnists on weightwatchers.com. We've got tips and tricks to making resolutions that stick and work.Don't overpromise. Make your goals something you can achieve. And make your goals out of the things you want most. 

The holidays can be stressful. Especially in the kitchen. And adding a crowd in your world never helps. Everyone's got food issues. Tempers can flare.But we've got a plan. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've been Contributing Editors to the likes of Eating Well and Cooking Light--and we were once the longest-serving columnists on weightwatchers.We're here to help you survive holiday cooking. We've got five steps to make sure you can get everything done without losing your mind or your family. 

Latkes: crisp potato pancakes, often associated with Hanukkah, although we don't know why we shouldn't love them for the rest of the year, too. Except for all that fat. And those calories.No worries: an air fryer to the rescue!We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including several on air-frying, like THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).We're in the kitchen, offering you the tips and tricks to making the best air-fried latkes. Then all you have to do is add the toppings. Applesauce? Plus sour cream? Bruce prefers ketchup. His kosher grandmother would be appalled.

Chicken fried steak: it's Texas gift to the United States. If you don't know, it's a pounded cut of beef, dipped in batter, and fried as you might fry chicken. Irresistible!We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen (!) titles to our names, not counting the ones ghost-written for celebrities.We know the secrets of chicken fried steak in an air fryer. We've written several air fryer books, including THE ESSENTIAL AIR FRYER COOKBOOK (here) and THE LOOK AND COOK AIR FRYER BIBLE (here).Join us as we air-fry steak without pots of oil and all those calories. We'll tell you the secrets to a crisp crust every time.

Eight of the top kitchen tools and gadgets. We've got you covered!We're Bruce Weinstein & Mark Scarbrough. We know a thing or two about what you need in the kitchen since we've written over three dozen cookbooks with several New York publishers and we've been Contributing Editors to Eating Well and Cooking Light.We'd love to help you figure out what gadgets you need in your kitchen. As a bonus, these tools and gadgets make great holiday gifts.Have a listen and join in the fun. We'll get your kitchen gear in order!

Nothing beats fried chicken. But the mess, the oil, the calories!.Join us, Bruce Weinstein & Mark Scarbrough, as we get you started air-frying chicken with two delicious recipes.We're veteran cookbook authors, with over three dozen titles to our names, including THE INSTANT AIR FRYER BIBLE (a book written for all models of air fryers made by Instant Brands, which you can find here) and THE LOOK AND COOK AIR FRYER BIBLE (with over 700 photos, each step of each recipe, which you can find here).Our two recipes in this episode are: a classic buttermilk fried chicken and crunchy boneless skinless chicken thighs coated in a mixture of ground pork rinds and panko bread crumbs.Join in the fun as we air-frying North America's favorite protein: chicken. 

Air fryers are the new Instant Pots. Air fryers may well be the appliance of the year, if not of the decade. Crunch with almost no oil. You can't beat that. And you can recharge leftovers in a snap.Join us, Bruce Weinstein & Mark Scarbrough, as we talk about one of our favorite appliances: the air fryer. We've written several cooks on air-frying, including THE ESSENTIAL AIR FRYER BIBLE (with hundreds of recipes, which you can find here) and THE LOOK AND COOK AIR FRYER BIBLE (with hundreds of photos, one for each step, which you can find here).We'll get you started with an air fryer: how to choose the right model, how to work it as a beginner, and how to get the most out of this countertop appliance.We've always got an air fryer on the counter. Join us for a discussion of how to get started with this amazing machine.

Peanut Butter is a favorite food in the U. S. And for good reason! It's delicious, nutritious, and actually a versatile culinary ingredient.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about peanut butter: how it's made, how it can be used in baking--and even savory dishes like slaws and stews. We love peanut butter. We've been known to eat it off a spoon for a snack. Plus, we wrote a whole book on the stuff a while ago: THE ULTIMATE PEANUT BUTTER BOOK. We were even on The View for that book!Join in the fun and let's talk peanut butter!

We're passionate about marshmallows. They're sweet, sticky, and (believe it or not) useful in lots of recipes.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We want to destroy the myths about marshmallows. (No, they're not made with egg whites.) We also want to tell you how to make the best homemade marshmallows, as well as what you can do with marshmallows when baking sweets (besides just eating them).Plus, we promise tons of laughs along the way. It's about marshmallows. How can it be serious? 

In the old days, martinis were made with gin and stirred, not shaken. Then along came James Bond. What a jerk.Join us, Bruce Weinstein & Mark Scarbrough, as we explain when it's appropriate to stir a drink and when it's right to shake it. Most cocktails should be stirred. So up your game and make the best.We've written over three dozen cookbooks including THE ULTIMATE PARTY DRINK BOOK (which you can find here). We're passionate about cocktails. We want you to know how to make the best you can! 

Join us, Bruce Weinstein & Mark Scarbrough, as we turn New England's bounty of fall tomatoes into quarts of marinara sauce for the freezer.We've got the tips and tricks for picking the best tomatoes, as well as the ways to turn it into a freezer full of goodness for the winter ahead.We've written over three dozen (!) cookbooks for several New York publishers and we're passionate about tomatoes: about choosing the best and preserving the bounty for the cold days ahead. 

Join us, Bruce Weinstein & Mark Scarbrough, as we respond to listeners questions about avoiding common cooking mistakes.Over the years, we've gotten lots of questions on our social-media feeds and through our website about cooking problems. We'll take you through some of the most common mistakes and offer tips on how to avoid these cooking pitfalls. And of course, we're all up for fun along the way. Join us as we talk you through common cooking mistakes.

Where did chocolate come from? Why do we use it the way do now? How can you use it for the best cookies ever?We're Bruce Weinstein & Mark Scarbrough, veteran food writers with several dozen (!) cookbooks to our names. We've got the skinny on chocolate, including a recipe for terrific chocolate chip cookies.Come along and learn "how to chocolate" with us. We promise you a few laughs and tons of great information.

Bacon? It's the best! Who doesn't love it, even if it's turkey bacon or tofu bacon? Seriously, the best.We're Bruce Weinstein & Mark Scarbrough, authors of dozen of cookbooks. We've written hundreds of recipes that use bacon. And we've just come back from a trip to the UK where we had terrific bacon almost every day.We've got tips and tricks for making the best bacon every time. Plus, some surprising ideas about what to do with bacon. Bacon Chocolate Chip Cookies, anyone? 

Okay, sure, great ramen is a multi-day dish. But we've got a quick, easy way to make a satisfying, rich broth in the Instant Pot that'll up your ramen game without much work.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names, including THE INSTANT POT BIBLE (which you can find here). Great ramen broth may take up to two days in a traditional preparation. But we can pull it together in an afternoon so that it tastes as if you spent days on it.Join us in the kitchen as we make ramen with an Instant Pot. It's super satisfying--and even dinner-party-worthy. We'll give you the tips and tricks. Cook along with us. It's great fun! 

We're Bruce Weinstein & Mark Scarbrough, veteran food writers who've got several dozen (!) cookbooks to our names and who've been Contributing Editors to several national publications.In this episode of COOKING WITH BRUCE & MARK, we've got a simple one-pot meal: braised halibut with orzo and fresh vegetables. A simple, delicious dinner any night of the week.Join us in the kitchen and we'll cook through the dish, telling you the secrets to a simple, tasty dinner you can make this week.

We love pressure cookers. We've written so many books on them, including THE GREAT BIG PRESSURE COOKER BOOK (the only book with recipes made for BOTH stove top and electric pressure cookers--which you can find here) and THE INSTANT POT BIBLE, a best-seller for North America's favorite brand of pressure cooker, with every recipe sized out for every size of the machine (and you can find that title here).We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles to our names. We've been making risotto in a pressure cooker since the days when we lived in a one-bedroom apartment in New York City. It was our go-to meal (with a bottle of red wine) after a night at the theater.Creamy, rich, and delicious risotto in about ten minutes with no stirring! Imagine Risotto with Porcini Mushrooms, Leeks and Butternut Squash. Or Risotto with Fennel adn Asian Pears.Join us in the kitchen! We'll tell you how to make perfect risotto with very little fuss. 

Homemade granola is so much better than the stuff from the store. Not as sweet, more savory, with plenty of nuts and whole grains. You might never go back to the stuff in the bags and boxes. We certainly haven't.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who make granola almost every couple of months. Join us in the kitchen as we give you the tips and tricks to making the best.We'll even show you how you can make granola gluten-free.You house will smell fantastic and you'll have breakfast ready in the morning. Better yet, you'll have a ready-made topping for baked apples and fruit crisps.  

We're not out to win any authenticity awards with this best-ever but very easy lasagna. But we're out to make more lasagna. So easier is the key!We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles to our names. We know a thing or two about lasagna. Our ULTIMATE COOK BOOK even has a lasagna for every season. (You can find that book here.)Our secret is to cut the components for lasagna to four basics. First, no-boil noodles. Second, jarred marinara. We'll give you tips and tricks for finding the best and turning into a great lasagna sauce. Third, browned sausage meat. Yep, lots of spices and flavors. And finally, the topper: a parmesan cream sauce. That last is the hardest part. But worth the effort you've saved with the other components.Join us in the kitchen for lots of fun!

Making bagels from scratch? Why not? No, even we veteran cookbook authors wouldn't do it every day. But once in a while? It's a lot of fun.Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we pull together homemade bagels. We make a fairly simple yeast dough in a food processor and let that dough rise. Next, we it and boil the rounds for 1 minute. Then we bake them. We're having a blast with bagels. You can, too. Come along. We might even convince you to try your hand at them. 

A recipe from the now sadly gone FINE COOKING magazine for perfect prime rib roast, a holiday treat.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who developed this recipe for a holiday issue of the magazine. And we're in the kitchen to show you how to make the best prime rib roast (or "standing rib roast") you've ever had.Our technique is to start it at a very low temperature for a very long time. This way, we can get a spice rub on it, full of seeds and other herbs that would burn at higher temperatures. The beef rib roast cooks for a long time, then you take it out to rest for an hour or so. When you're ready to serve it, you put it back in a very hot oven for just a few minutes to get a crust on it before slicing it. It'll be rare all the way to the edges, no brown line around the outside of the eye of meat.Join us in the kitchen as we make this holiday favorite.

Vegan chili. Let's face it: it can be dull. And a recipe can use too much chili powder to bump up the flavors without much depth.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles under our names. We've got a great new recipe for vegan chili--and we're cooking it with you so you can get it right.Yes, this recipe does use chili powder--but not the standard blend. Rather, we're using pure chili powder, three kinds of beans, grains, and legumes, and lots of tasty ingredients to make the best vegan chili without any soy crumbles or meat substitutes.Join us in the kitchen to learn the secrets of the best vegan chili.

If like Bruce, you grew up in the Northeastern United States, then you may well remember Drake's coffee cake.Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we work through a recipe we developed to recreate that classic taste as a sheet cake.We've got the tips and tricks for better baking along with way. And a few laughs, too. Plus, an incredibly easy recipe for a cake that you will want to make for company this fall and holiday season.We'd love to have you in the kitchen with us! It makes it all the more fun.

Join us, Bruce Weinstein & Mark Scarbrough, as we make a recipe in honor of our cookbook, ALL TIME FAVORITE SHEET CAKES AND SLAB PIES.We're in the kitchen--and you can be with us. We're baking but a sheet cake that's a bit like a candy bar. It's shortbread, peanut candy, and rich chocolate fudge all in one. You'll need an 18 x 13-inch baking sheet. After that, the sheet cake is super easy and absurdly addictive. Invite crowds over! But first, join us in the kitchen. 

We love sheet cakes. No wonder: we wrote a book on them--ALL TIME FAVORITE SHEET CAKES AND SLAB PIES--which sold out on QVC. We even got two (!) happy dances from Dave Venable on air for our recipes!We're Bruce Weinstein & Mark Scarbough, veteran cookbook authors with more than three dozen titles to our names. This recipe on our podcast isn't one from our book. It's exclusive to this podcast!Join us in the kitchen as we make it and taste it. It's a soft and spicy dark molasses cake with a creamy white frosting with just a hint of whiskey in the mix. Get the recipe and have a few laughs. Dave certainly did!

Want big flavors in sheer comfort food. Try this Middle Eastern-inspired stew, something right out of Bruce's childhood since his uncle was from Iran.Hi! We're Bruce Weinstein & Mark Scarbrough. Together, we've written dozens of cookbooks for New York publishers. But we've never published this recipe since it came to Bruce through his family. We're offering it here on the podcast as an exclusive!Join us in the kitchen as we make this chicken braise with dried black limes. You'll need to go to a Middle Eastern grocery store to find them--or order them online. In a cool dark pantry, they'll keep up to a year. Except you'll make this braise again and again.It's also got tamarind concentrate for a sour pop and cashews for sheer richness. You must marinate the chicken overnight in a spice paste and after that the hard part is over.Served this braise with cooked white rice. You won't regret it!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles at several New York publishers.Join us in the kitchen as we whip up green-curry fish fillets with ginger, lemongrass, green curry paste, and turmeric.This dish is super fast: about 15 minutes for the sauce before youu add the fish fillets which cook for about 10 minutes.We love a good fish curry. Learn the secrets for this spicy dish as you cook with us in the kitchen.

We love our pressure cookers, electric or stove top. And we love them to make whole grains.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who wrote the best-selling INSTANT POT BIBLE--which you can find here.Join us in the kitchen. We're using the pressure cooker to cook wheat berries in half the time they'd require in a stove-top pot. We're then turning those tender whole grains into a spicy and flavorful South East Asian salad with ground pork, fish sauce, palm sugar, lime juice, and herbs, all to be served in Boston lettuce leaves. Wheat berry laarb? You bet! With a pressure cooker, this healthy meal is ready in a snap. Join us in the fun of making one of our favorite recipes.

We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks including the James Beard-nominated HAM: AN OBSESSION WITH THE HINDQUARTER. (If you want to find out more about this crazy book, click here.)Join us in the kitchen as we make a recipe from this book: Hammy Deviled Eggs.We'll boil the eggs, peel them, split them, and take out the yolks. Then we'll add a few secret ingredients that take these way up over the top. Ham, sure, but also horseradish. The recipe is easy; the eggs, delicious.We'll even offer you tips and hints for cooking and peeling perfect hard-boiled eggs. Join us in the kitchen for lots of fun!

Some recipes you remember. We certainly remember our recipe for traditional white bread. Sandwich bread, as we used to call it. Or "slicing white," as Mark's Southern grandmother called it.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles to our names. Join us in the kitchen as we cook through our favorite white bread recipe, one we developed for our big compendium cookbook, THE ULTIMATE COOK BOOK. (If you want to take a look at that book, you can find it here.) We'll take you through the simple steps of making this traditional "slicing" bread. If you have a stand mixer, you don't even need to knead the dough.Listen in as we make it, taste it, and share some tips and hints for success in your kitchen.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks including ALL TIME FAVORITE SHEET CAKES AND SLAB PIES. We were on QVC with that one for a sold-out appearance!In this episode of COOKING WITH BRUCE & MARK, we developed an exclusive recipe for a sheet cake, a recipe that's not in the book just for our podcast.Join us in the kitchen as we make a blondie sheet cake with a maple glaze. You'll need an 18 x 13-inch sheet pan. Be ready to feed a bunch of people. But we can have a blast making this recipe together.This one has got a chocolate chip cookie-style dough that bakes into the chewiest chocolate-laced blondie cake. Then there's that glaze! Listen in and get the recipe for this tantalizing dessert. 

Vegan ice cream gets a bad rap. It's too often not creamy, only icy. But trust us to fix the problems.We're Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks which include three books on ice cream and other frozen desserts.We've developed this recipe to beat the vegan ice cream rap. Ours includes coconut milk, cashew milk, and a sugar syrup (flavored with ginger) to create a rich, creamy and satisfying vegan ice cream.Join us in our kitchen as we cook through this ice cream. You'll discover our secrets for making ice cream without dairy or eggs.

Kibbeh is one of our favorite Middle Eastern dishes. It's made with ground meat and bulgur wheat, seasoned with cumin, coriander, ground sumac, sage, and allspice. Think of it as a spiced meatloaf with fried onions and pine nuts.And we're giving you a recipe for a rich and savory tahini sauce to go with it.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We'd love to have you in the kitchen with us as we make this fine savory dish. It's probably enough work for friends or family to enjoy. Maybe not a weeknight dish. But definitely one of our favorite things to eat.Who's bringing the pita?

We're Bruce Weinstein & Mark Scarbrough. We've written three ice-cream and frozen-dessert cookbooks. So we were recently asked to celebrate National Ice Cream Month on one of the national (U.S.) morning news shows.We went on the air and tasted some absolutely delicious browned butter butter pecan ice cream (which you can find on another episode of this podcast) as well as cherry cheesecake ice cream.Both flavors are from our book À LA MODE: one hundred and twenty desserts, with sixty cakes, pies, and such, and the sixty ice creams or frozen concoctions that go with them.Join us in the kitchen as we make cherry cheesecake ice cream. We're having a blast--and we want you in on the fun.