Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. With over three dozen titles to our names, our latest is THE LOOK & COOK AIR FRYER BIBLE. You can find it here.On this episode of our food and cooking podcast, Bruce interviews Sandra Gutierrez, author of the brand-new cookbook LATINÍSIMO. You can find that book at this link.We've also got a one-minute cooking tip about skewers. And we'll tell you what's making us happy in food this week.[01:00] Our one-minute cooking tip: Use two skewers for grilled items so the foods don't spin around on the skewer when you turn it. [02:53] Bruce's interview with Sandra Gutierrez, author of of the brand-new cookbook LATINÍSIMO.[24:25] What’s making us happy in food this week? Bourbon and freshly dug fall vegetables.

Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks--now thirty-seven!--and sold 1.2 million copies over the years. But we may be most excited about our brand-new cookbook: THE LOOK & COOK AIR FRYER BIBLE. You can find it here.We often interview cookbook authors on our podcast. In this episode, we're being totally self-indulgent and telling you about our own.We'll also offer you a one-minute cooking tip. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:09] Our one-minute cooking tip: Save some of the water used to cook dried pasta to thin out or loosen up pasta sauces.[03:34] Let's talk about our newest book: The Look & Cook Air Fryer Bible![12:20] What’s making us happy in food this week? Garlic chili noodles and mango chutney with egg salad!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.Here are the segments for this episode of COOKING WITH BRUCE & MARK;[00:57] Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.[02:38] We're making garlic chili noodles!Here's the recipe. For ingredient links, scroll down a bit.For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.For the dried, wide, "hand-cut" noodles we used, click here.For the dark soy sauce, click here.For the black vinegar, click here.And for the Sichuan chili flakes, click here.[16:48] What’s making us happy in food this week: fall raspberries and MOD Pizza.

Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks at seven New York publishing houses, so we love to talk about food and cooking.In this episode, we're delighted to welcome Philip Khoury to our kitchen. He's the head pastry chef at Harrod's and he's got a brand-new book out, A NEW WAY TO BAKE. You can find it here.His book is about vegan desserts and baking. It's incredibly beautiful and we're so lucky he came on the show to talk to Bruce about his revelation about vegan baking.We've also got a one-minute cooking tip. And we'll let you know what's making us happy in food this week. Let's get started![00:59] Our one-minute cooking tip: Use clean vintage ashtrays as spoon rests in your kitchen.[04:31] Bruce's interview with Philip Khoury, the head chef at Harrod's in London and the author of the brand-new cookbook A NEW WAY TO BAKE.[20:46] What’s making us happy food this week: Chinese noodles and a braised chuck roast.

Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with more than a million copies sold over the years.Our latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE. It's a comprehensive look at using your air fryer to its full potential with over 700 photographs, one for every step of every recipe. You can find it here.In this episode of our food and cooking podcast, we're taste-testing store-bought chocolate chip cookies. See which we think are worth the calories (and money) and which are best given a pass.We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:10] Our one-minute cooking tip: Fry in tall or deep pots to reduce the splatters.[05:31] Our taste-tests of store-bought chocolate chip cookies. We'll rate them and let you know how the stand up to each other. Join in the fun![15:55] What’s making us happy in food this week? Pork ribs and half sour pickles!

Welcome! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks with way over 1,000,000 copies sold to date. We're thrilled that you've joined us in our kitchen.If you'd like to get our latest cookbook, out in November, 2023, check out THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.But we're not talking about air-frying in this episode. We've got fellow podcaster and fellow author Meike Peters on the show. She's written a glorious new book, NOON, which you can find here. She's talking to Bruce about the delights of day-eating!We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:51] Our one-minute cooking tip: Cooking is more of an art than a chore.[06:35] Bruce interviews Meike Peters, author of the new book NOON.[25:06] What’s making us happy in food this week? Mojave gin and green sambals!

As part of our new format for this long-running podcast, we now have segments in which we taste-test and rate common foods or ingredients.We've spent over two decades in the kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've sold over 1 million (!) copies of our cookbooks. Out latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.We're not talking about that book in this podcast episode. We're taste-testing Parmigiano-Reggiano (or "Parmesan cheese," as it's sometimes misnamed.) We got many of the cheeses we're trying from this website. Check it out!We also want to tell you about our one-minute cooking tip, as well as what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:39] Our one-minute cooking tip: Use a salad spinner. If you'd like to find the one we recommend, click this link.[03:53] We're taste-testing Parmigiano-Reggiano. We got ours (mostly--except for the U. S. supermarket standard--here).[19:22] What’s making us happy in food this week? New England apples and baklava.

Welcome to our kitchen. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of thirty-six (and counting) cookbooks. You can check out our latest, THE LOOK AND COOK AIR FRYER BIBLE here.We're delighted with the book on this show this week. We offer a warm welcome to best-selling author Grace Lin. She's written a new, illustrated book, CHINESE MENU: THE HISTORY, MYTHS, AND LEGENDS BEHIND YOUR FAVORITE FOODS. Not only is this an informative and entertaining book, it's also a feast for your eyes. Get your copy here!In this episode, we've also got our trademarked (not really!) one-minute cooking tip. And we'll let you know what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:07] Our one-minute cooking tip: Always read the comments for online recipes.[03:18] Bruce's interview with Grace Lin, author of CHINESE MENU.[25:50] What’s making us happy in food this week? Challah for Rosh Hashanah and Bruce's floating matzo balls.

Homemade Worcestershire sauce? You haven't lived until you've tried it. It'll make you unfit for the bought bottle. And it's such a terrific marinade on its own, right over a steak or chicken breasts for thirty minutes before they hit the grill or skillet.Plus, it's a great holiday gift, bottled in little one-pint containers for friends.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with thirty-six titles to our names, including our latest, THE LOOK AND COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.If you want the complete recipe for this incredible concoction, please go to our website, cookingwithbruceandmark.com.Otherwise, let's dig in! Here are segments for this episode of the podcast:[00:47] Our one minute cooking tip: use a rack in the saucepan for the best hard-cooked eggs.[02:03] We're making Worcestershire sauce! Get ready. It's a long list of ingredients AND it needs to ripen for a while in the fridge before it's ready.[19:10] What’s making us happy in food this week? Toasted coconut-covered marshmallows and chopped salads.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and we love chili crisp more than we can say. No wonder we were so excited to talk to beloved internet sensation James Park, the author of the new book CHILI CRISP.If you want to get your copy, you can order it here.We'll also give you a one-minute cooking tip and we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:00] Our one-minute cooking tip: a little mashed up tinned or jarred boneless anchovies makes so many dishes more savory.[03:41] Bruce's interview with "emotional eater" and internet sensation James Park, author of the new book CHILI CRISP.[22:53] What's making us happy in food this week? Spatchcocked chicken on the grill and a Middle Eastern restaurant in West Hartford, Connecticut: Zohara.

Welcome to the fourth season of the podcast COOKING WITH BRUCE & MARK. We've changed things up a bit. We've still got a one-minute cooking tip. And we'll still let you know what's making us happy in food. Otherwise, we're focusing each podcast episode on an interview, a recipe, or a taste-test.This week, come into our kitchen as we make chicken "char siu" in an air fryer. Admittedly, we're a bit crazy: turning a classic Chinese barbecued pork into one for boneless skinless chicken thighs--and then getting them crunchy in an air fryer.We love that classic flavor, which we can only get with a classic Chinese ingredient: fermented red bean curd. You'll probably need to find it at an Asian grocery store, although we've found it at Walmart! Or you can order it here.Speaking of ordering, our brand-new cookbook is THE LOOK & COOK AIR FRYER BIBLE: 125 recipes with 704 step-by-step photos. Click the title to get your copy!Thanks for being with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:58] Our one-minute cooking tip: Whenever you turn the oven on, think about what else you can cook at the same time.[01:30] We're making chicken "char siu." For the recipe, please sign up for our newsletter on the splash page our website here. Or find the recipe on our website under the blog for these podcast episodes.[17:19] What's making us happy in food this week: homemade crème de cassis and French press coffee.

Lobsters and soft-shell crabs. In our part of the world, they spell "summer." But how do you know how to buy the best?We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and hundreds of magazine articles and columns. We've developed over 12,000 original recipes in our career. And yes, a few of them have been about lobsters and soft-shell crabs! You might want to check some of them out in our 900-recipe tome, THE ULTIMATE COOK BOOK.Join us as we talk about how to buy the best. And then listen to the finale for the third season of our podcast. We're going on hiatus and revamping the show. When we return, we'll have more live cooking shows, more interviews with new authors, and a new feature you won't want to miss: the taste test.Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[02:42] All about choosing and cooking lobsters.[13:50] All about choosing and cooking soft-shell crabs.

We introduce our new cookbook: THE LOOK & COOK AIR FRYER BIBLE.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and even after over three dozen cookbooks, we're still excited about the latest. It has over 700 photos! One for every step of every recipe! You can check it out here.Plus, we've got a one-minute cooking tip for baking more flavorful treats. Bruce interviews Carolina Doriti about her cookbook on Greek cuisine and culture, SALT OF THE EARTH. And we tell you what's making us happy in food this week.Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:00] How we shot 700 photos for our new book, THE LOOK AND COOK AIR FRYER BIBLE.[09:59] Our one-minute cooking tip: For baking recipes, don't add dried spices with the dry ingredients but with the wet ones.[12:43] Bruce interviews Carolina Doriti, author of SALT OF THE EARTH: SECRETS AND STORIES FROM A GREEK KITCHEN.[25:19] What’s making us happy in food this week? A great pilsner and summer pudding.

Pies from all over the United States! Plus, ways to get over your reluctance to cook. And a one-minute cooking tip.We've got it all. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three cookbooks including THE LOOK AND COOK AIR FRYER BIBLE (which you can find here).We've got a packed show this week. Tips on getting over your not-cooking vibe. A one-minute cooking tip about salt. An interview with Stacey Mei Yan Fong about her book 50 PIES 50 STATES. And we tell you what's making us happy in food this week.Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:57] How to get over your reluctance to cook.[14:50] Our one-minute cooking tip: Use a salt cellar in the kitchen, rather than a salt shaker.[16:35] Bruce interviews Stacey Mei Yan Fong, the author of 50 PIES 50 STATES.[31:58] What's making us happy in food this week? Hunan preserved mushrooms and fermented Sichuan chilis.

Fried chicken. There must be as many ways to make this U. S. favorite as there are people in the U. S. who still make it.We've written quite a few recipes for fried chicken. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Lately, we've been all into air-frying chicken. You can check out some of our recipes by clicking on THE ESSENTIAL AIR FRYER COOKBOOK, THE INSTANT AIR FRYER BIBLE, and THE LOOK & COOK AIR FRYER BIBLE.Come along with us as we explore the world of fried chicken, not only through our own experiences but also with Susan Jung, author of the new book KUNG PAO AND BEYOND. We've also got a one-minute cooking tip. And we tell you what's making us happy in food this week.Thanks for spending time with us! Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:26] All about fried chicken from our cooking adventures and our lives[11:55] Our one-minute cooking tip: If you don't weigh your ingredients for cookies, bake one cookie first to understand how your dough cooks.[14:04] Bruce's interview with Susan Jung, author of the brand-new Kung Pao And Beyond.[28:27] What’s making us happy in food this week? Suze and tinned smoked salmon by Fishwife Tinned Fish Company

We love farmers' markets. They may not be quite as hip as they once were, but they're still a great place to shop, meet people, and try new foods.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors to COOKING LIGHT and EATING WELL. If you'd like to check out some of our books, click on THE KITCHEN SHORTCUT BIBLE, THE LOOK & COOK AIR FRYER BIBLE, or THE INSTANT POT BIBLE.In this episode, we're talking about why you should still seek out your local farmers' market. We've got a one-minute cooking tip about better vinaigrettes. Bruce interviews Leslie Wilcott-Henrie, the president of the Lexington, Massachusetts, farmers' market. And we tell you what's making us happy in food this week.Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:20] Let's talk about farmers' markets. Why should you still seek them out? What should you be looking for? How do you find the bargains?[13:47] Our one-minute cooking tip: Don't wash jars of preserves but make a vinaigrette with the leftovers.[15:03] Bruce interviews Leslie Wilcott-Henrie, head of the Lexington, Massachusetts, Farmers' Market[32:02] What’s making us happy in food this week? Shanghai leek sauce and Sichuan xing bing!

Food allergies. They prove important if sometimes difficult when you've got guests. We've got lots of answers.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about food allergies and how to handle them when you're cooking for others. We've got a one-minute cooking tip for better burgers. Bruce interviews Kayla Cappiello, a cookbook author who specializes in allergy-free cooking. And we let you know what's making us happy in food this week.Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:03] Cooking for people who can’t eat certain things.[12:39] Our one-minute cooking tip: Pile potato chips for a hamburger.[13:48] Bruce interviews Kayla Cappiello, the author of EASY ALLERGY-FREE COOKING.[29:51] What’s making us happy in food this week? Pizza bagels (a recipe on our new TikTok channel) and Mark's standard breakfast: a piece of hard cheese and a handful of berries.

We're talking cocktails! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including a few about cocktails, like THE ULTIMATE PARTY DRINK BOOK (which you can find here).We've got the details on the history of the word "cocktail." We've got a one-minute cooking tip for cooking prep. Bruce interviews the legendary Michael Ruhlman about his book, THE BOOK OF COCKTAIL RATIOS. And we tell you what's making us happy in food this week. We're so glad you're with us on culinary journey. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:15] Our quick history of the word "cocktail."[13:02] Our one-minute cooking tip: Buy a bunch of plastic takeout containers for storing leftovers and prepped ingredients.[14:52] Bruce interviews Michael Ruhlman about THE BOOK OF COCKTAIL RATIOS.[27:14] What’s making us happy in food this week? Potato chips and pinto beans.

New, of-the-moment kitchen design trends? We've gathered the best from lots of sources to let you know what's in and what's out when it comes to kitchen design.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors for EATING WELL and COOKING LIGHT. We've become known for giant tomes like THE GREAT BIG PRESSURE COOKER BOOK with over 500 recipes calibrated for both stovetop and electric pressure cookers and THE INSTANT POT BIBLE, with every recipe proportioned for every size of Instant Pot. (Click on those titles to learn more.)After we're done talking about kitchen design trends, we've got a one-minute cooking tip for better cocktails. Then Bruce interviews bagel (and food) entrepreneur Lia Safalow, owner of Blue House Bagels in Connecticut. And we tell you what's making us happy in food this week.We're happy you've found us! Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:32] What are the latest kitchen trends? What's in and what's out when you're designing or even redesigning your kitchen?[12:52] Our one-minute cooking tip: Better cocktails start with better ice.[15:40] Bruce interviews bagel (and food) entrepreneur Lia Safalow, owner of Blue House Bagels in Canton, Connecticut.[25:15] What’s making us happy in food this week? Shallots roasted in chicken fat and hard cider!

Let's talk grills. How to tune them up for the summer season. And let's talk to one of the best pit masters in the U. S.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and developed over 12,000 original recipes in our career. If you'd like to check out some of our work, click on the titles to see our 900-recipe ULTIMATE COOK BOOK or the inventive KITCHEN SHORTCUT BIBLE.We let you know how to tune up your grill for summer. We've got a one-minute cooking tip about charcoal. Bruce interviews Ryan Mitchell, co-author of Ed Mitchell's Barbecue and king pit master of North Carolina barbecue. Plus, we let you know what's making us happy in food this week.Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:03] How to tune up your grill for summer, whether you're using a gas or a charcoal grill.[12:35] Our one-minute cooking tip: Use lump hardwood charcoal, rather than charcoal briquettes.[14:47] Bruce interviews Ryan Mitchell, co-author of the book Ed Mitchell’s Barbecue. Our podcast scored the first (!) national interview with Ryan, long before he hit the morning TV shows and NPR.[27:45] What’s making us happy in food this week? Pork posole!

Grandmothers! Some of them are great cooks. And others? Well, there's no nostalgia like "grandmother's cooking." So we've got a podcast episode devoted to it.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We'd like to tell you about our grandmothers' cooking--the good and the bad. We've also got a one-minute cooking tip on spices. Bruce interviews Karla Salinari about her book, Abuela's Plant-Based Kitchen. And we let you know what's making us happy in food this week.Thanks for joining us for our podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:51] Our grandmothers' cooking[14:17] Our one-minute cooking tip: toast spices to make them more flavorful.[15:16] Bruce interview Karla Salinari about her cookbook Abuela’s Plant-Based Kitchen.[32:41] What’s making us happy in food this week? Kale Caesar salad and Jewish "appetizing."

Seasonality. We're talking about in this podcast episode.Everybody talks about eating in season. But what does that really mean? And what happens when you live in a place without all the seasons? Or like us, in a place where winter lasts for six months?Welcome to our food and cooking podcast. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks and been contributing editors to COOKING LIGHT and EATING WELL. Check out one of our favorite cookbooks, THE KITCHEN SHORTCUT BIBLE.After we talk about eating in (and out of) season, we've got a one-minute cooking tip about shrimp. Then Bruce interviews Nevada Berg about her book NORWEGIAN BAKING THROUGH THE SEASONS. And we tell you what's making us happy in food this week.Thanks for taking the time to be with us. Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:59] Eating and cooking out of season[12:25] Our one-minute cooking tip: the benefits of frozen shrimp.[14:03] Bruce's interview with Nevada Berg, author of NORWEGIAN BAKING THROUGH THE SEASONS.[31:05] What’s making us happy in food this week? Pork rinds and vindaloo!

Why don't people cook much anymore? We've got some answers, backed up by recent research.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published more than three dozen cookbooks. Check out one of our favorites: THE KITCHEN SHORTCUT BIBLE.After we talk through the reasons people don't cook, we've got a one-minute cooking tip about pie plates. Bruce interviews Uyen Luu about her cookbook, VIETNAMESE VEGETARIAN. And we tell you know what's making us happy in food this week.Thanks for taking time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:45] Why don't people cook much anymore? Here's a recent survey and our thoughts on how to solve the problems.[14:14] Our one-minute cooking tip: Ditch the metal pie plates for Pyrex ones.[15:26] Bruce interviews Uyen Luu about her book, VIETNAMESE VEGETARIAN.[32:40] What’s making us happy in food this week? Tapioca starch dumplings and katsu curry!

We all want to cut down on food waste. We've got great ideas.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors for both COOKING LIGHT and EATING WELL. We've written extensively about the Instant Pot with books like THE INSTANT POT BIBLE, FREEZER TO INSTANT POT: THE COOKBOOK, and INSTANT POT BIBLE: COPYCAT RECIPES.If you want to cut down on food waste, we've got three apps you've got to try. They'll also help you save money on food and discover new ways to find lots to eat at surprising food establishments. Plus, we've got a one-minute cooking tip on when to improvise in the kitchen. Bruce interviews Matt Moore, author of BUTCHER ON THE BLOCK. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:12] Three food sharing and food waste apps that can help you save money and the planet[14:21] Our one-minute cooking tip: Improvise in cooking, not baking.[16:02] Bruce interviews author Matt Moore about his book BUTCHER ON THE BLOCK[32:08] What's making us happy in food this week? Watermelon and snickerdoodle cookies!

We love dinner parties. We throw a lot of them, sometimes several times a month. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer tips on how to throw a great dinner party.We've also got a one-minute cooking tip on how to keep baked goods fresh. Bruce interviews internet sensation and all-around great guy Max La Manna about his cookbook YOU CAN COOK THIS. And we tell you what's making us happy in food this week.Here are segments for this episode of COOKING WITH BRUCE & MARK:[01:09] Our best dinner party tips[12:48] Our one-minute cooking tip: Wrap baked goods to keep them fresh at room temperature.[14:11] Bruce interviews Max La Manna, the author of YOU CAN COOK THIS![31:18] What’s making us happy in food this week? Sorghum syrup and charcuterie boards!

We're our comfort-food jag on our podcast. We have some ideas about how to make comfort foods better--or at least not so guilt-ridden.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks and developed over 12,000 original recipes in our career. One of our latest books is THE LOOK & COOK AIR FRYER BIBLE.We love a creamy casserole but we don't always love the way we feel after we enjoy a serving (or three). Here are some tips for renovating standard comfort foods to make them just as delicious but less guilt-ridden. Plus, we've got a one-minute cooking tip about kitchen appliances. Then Bruce interviews Brittany Mullens, founder of Eating Bird Food, about her cookbook MOSTLY VEGGIES. And we tell you what's making us happy in food this week.Thank you for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:55] How to renovate comfort food so it's not quite so guilt-ridden.[14:10] Our one-minute cooking tip: Don't hide common cooking appliances in a back counter.[17:06] Bruce interviews Brittany Mullens, author MOSTLY VEGGIES.[28:14] What’s making us happy in food this week? Grapes for Bruce and, well, nothing for Mark!

For most of us, our ideas about comfort food have changed dramatically over the years. We've gone from its being "sick food" to now being "blow-the-diet" treats.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the changing notions of comfort food over the course of their thirty-six cookbook career. We've got a one-minute cooking tip about coatings in an air fryer. Bruce interviews Sena Wheeler of Sena Sea Wild Alaskan Fish about the Alaskan fishing industry and how you can bring the wild and tasty fare to your table. And we tell you what's making us happy in food this week.Thanks for being with us. Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:03] How we've watched the notion of comfort food change over the many years of our thirty-six-cookbook career.[13:32] Our one-minute cooking tip: Think beyond bread crumbs for coating foods in an air fryer.[15:31] Bruce interviews Sena Wheeler of Sena Sea Wild Alaskan Fish. If you want to find out more or order a box to try, click here.[30:17] What's making us happy in food this week? Candied jalapeños and smoked whitefish salad!

Welcome to our food and cooking podcast! We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks. We'd love for you to check out one of our latest, THE LOOK & COOK AIR FRYER BIBLE. Or maybe our 900-recipe tome from a while back, THE ULTIMATE COOK BOOK.In this episode, we're talking about why you should eat foods that make you happy. We've got a one-minute cooking tip about cooking times. Bruce interviews food entrepreneur, cookbook author, and longtime friend Maya Kaimal. And we tell you about what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:58] Eating food that makes us happy--and why it's important to come back to your happy foods often.[13:18] Our one-minute cooking tip: Food continues to cook after it leaves the heat.[14:41] Bruce interviews food entrepreneur and cookbook author Maya Kaimal about her book INDIAN FLAVOR EVERY DAY.[37:28] What’s making us happy in food this week? Canadian ice wine and a curry made from ground turkey, sweet potatoes, and peas--that is, a recipe from Maya Kaimal's book!

Oysters. Cookbooks. Cooking tips. We've got it all in our magazine-format podcast on food and cooking. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written more than three dozen cookbooks. We've been contributing editors to EATING WELL and COOKING LIGHT. And we once had the longest-standing column on weightwatchers. No wonder we love talking about food and cooking!We're talking today about farmed oysters. Then we have a one-minute cooking tip about better-tasting nuts. Bruce interviews author Cheuk Kwan about this book, HAVE YOU EATEN YET? It's about stories and dishes from around the world of Chinese restaurants. And we tell you what's making us happy in food this week.Thank you for being on this journey with us. Want to help support this podcast? Check out one of our latest books, THE INSTANT AIR FRYER BIBLE, available here. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:01] About oyster farming. Here's some of the information about how oysters are raised these days.[13:46] Our one-minute cooking tip: Toasted nuts have a deeper, richer flavor than raw nuts.[15:06] Bruce interviews author Cheuk Kwan on his book HAVE YOU EATEN YET?[31:05] What’s making us happy in food this week? Casamara Club Sodas and coconut custard pie!

Who doesn't get tired of cooking? Sometimes, even for established food writers, the kitchen is just too much to handle.We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks--so we've experienced a lot of burnout! One of our latest, by the way, is THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. We were super burned out after those photo shoots!After our suggestions for avoiding cooking and kitchen burnout, we've got a one-minute cooking tip about sugar and proteins. Bruce interviews author Katie Parla about her book FOOD OF THE ITALIAN ISLANDS. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & Mark:[01:09] Avoiding cooking and kitchen burnout: our best tips.[18:10] Our one-minute cooking tip: A tiny sprinkle of sugar makes lean proteins brown better.[19:25] Bruce interviews author Katie Parla about her book FOOD OF THE ITALIAN ISLANDS.[35:17] What’s making us happy in food this week? Chinese sesame paste and great spicy noodles!Want to check out our latest cooking, THE INSTANT AIR FRYER BIBLE? It's here.

Hi! We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. If you want to check out our latest, it's here.This is our food and cooking podcast. We're delighted you've chosen to spend some time with us.In this episode, we're talking about spicy, hot food, now a global taste, although it wasn't for centuries. We've got a one-minute cooking tip about cooking with wine. Then we debunk some common food myths. And we let you know what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:02] We love spicy food--and so does most of the world![14:35] Our one-minute cooking tip: Skip the cooking wine.[16:53] We debunk some common food myths.[26:27] What’s making us happy in food this week: rice cookers and duck eggs!If you want to watch a video of Bruce making his chili oil, check it out here.

Let's talk libations, with and without the buzz.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks including several about cocktails and drinks, like THE ULTIMATE PARTY DRINK BOOK.We're talking about sake, offering you some ways to discover the venerated brewed drink. We've got a one-minute cooking tip about storing potatoes. Then Bruce interviews entrepreneur Jack Hollihan, an owner of Jukes Cordialities, one of our favorite non-alcoholic wine alternatives. And we tell you what's making us happy in food this week. Thanks for being with us!Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:16] An introduction to sake, a storied, brewed beverage from Japan.[13:55] Our one-minute cooking tip: how to store potatoes properly.[15:54] Bruce interviews Jack Hollihan, one of the creators and owners of Jukes Cordialities, a wine alternative that we think pairs perfectly with food.[27:13] What’s making us happy in food this week? Duck eggs and chestnuts!

Inflation's up. Maybe it's stabilizing. But for now, it's holding steady. Eggs are expensive. So's milk. And ground beef.But there are ways to save. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including a terrific resource for cooking know-how, THE KITCHEN SHORTCUT BIBLE (which you can find here).After we're done talking about how to save money at the supermarket, we've got a one-minute cooking tip about fresh herbs and greens. Then Bruce interviews Food Network star Gesine Bullock-Prado on her book about her Vermont life. (We live in New England and even we're jealous of her life!) Plus, we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:54] Our tips on how to save money at the supermarket.[13:04] Our one-minute cooking tip: Treat cut greens like flowers![15:33] Bruce interviews Food Network star Gesine Bullock-Prado about her book MY VERMONT TABLE.[36:56] What’s making us happy in food this week? Smoky-sweet salmon bites from Butcher Box and Bruce's homemade lemon marmalade!Want to buy one of our latest cookbooks, THE INSTANT AIR FRYER BIBLE. Click here.

Mushrooms are a super food!They're packed with essential minerals--and pretty sustainable, to boot.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about mushrooms and how you can get more of them into your weekly food routines. We've written a lot of mushroom recipes in our career that's spanned over three dozen cookbooks and countless magazine articles.Beyond mushrooms, we've got a one-minute cooking tip about making substitutions. Then Bruce interviews Susan Gravely, the author of ITALY ON A PLATE and the owner of Vietri, an importer of glorious Italian tableware and home goods. Plus, we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:00] All about mushrooms--and why you should consider getting more of them into your meals.[13:32] Our one-minute cooking tip: how to make cooking substitutions.[16:10] Bruce interviews Susan Gravely, the owner of Vietri, an Italian tableware and home good importer, and the author of ITALY ON A PLATE.[33:02] What’s making us happy in food this week? Instant-pot chili and Butcher Box Meats.

This week, we're talking about food traditions--not cultural, necessarily, although they might be a part of our discussion. Instead, those from your childhood. Ours, too, of course. Why are these food traditions so important to us? Why do they leave such an imprint on us? Is it just nostalgia? Or more?Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including one of our favorites THE KITCHEN SHORTCUT BIBLE.After we talk about childhood food traditions, we've got a a one-minute cooking tip for making perfect ramen eggs. Bruce interviews celebrity chef Kwoklyn Wan on his book ONE WOK ONE POT. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:07] Food traditions from childhood. Why do these leave such a mark on us?[13:31] Our one-minute cooking tip: how to make perfect ramen eggs.[15:08] An interview with celebrity chef Kwoklyn Wan, author of ONE POT ONE WOK, all about Chinese comfort food.[31:36] What’s making us happy in food this week? Salsa macha and perfect brown rice!

First things first! Bubbles! Our favorite kind of wine. Champagne, prosecco, cava, and pet nat.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We may have written over three dozen cookbooks but we love bubbles! Every day should be a celebration, right?After we're done being enthusiastic for bubbly wine, we've got a one-minute cooking tip about a common kitchen tool. Then Bruce interviews former race-car engineer and now croissant queen Kate Reid about her book LUNE. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE AND MARK:[01:07] All about bubbles: champagne, prosecco, cava, and pet nat.[19:11] Our one-minute cooking tip: Get yourself a serrated vegetable peeler![21:35] Bruce interviews Kate Reid from Lune croissant bakery and the author of the LUNE, the ultimate guide to engineering perfect croissants.[41:27] What’s making us happy in food this week? Braised brisket!Buy our latest cookbook, THE INSTANT AIR FRYER BIBLE, here.

How long do condiments last? Some of us have them in the fridge for years. Should we?We've got the answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks in our career, been contributing editors at the likes of COOKING LIGHT and EATING WELL, and were the longest-serving columnists on weightwatchers.We're talking about storing and preserving condiments. We've got a one-minute cooking tip on colander cooking (one of our favorite techniques from our book THE KITCHEN SHORTCUT BIBLE). Then Bruce interviews entrepreneur Lauren Chitwood of SPIRITLESS. And we tell you what's making them happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & Mark:[00:57] How long do opened, purchased condiments like pickles or chutneys last?[11:32] Our one-minute cooking tip: Put quick-cooking veggies in a colander, then pour the hot pasta and its cooking water over them.[13:13] Bruce's interview with entrepreneur Lauren Chitwood, owner of SPIRITLESS, the maker of alcohol-free bourbon and tequila.[24:13] What’s making us happy in food this week? Coconut water and haiga rice.

There's a lot about gas stoves in the news these days. And the matter is more complicated than you might first think. Don't listen to the screaming pundits. Let us help you make sense of the noise.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including THE GREAT BIG PRESSURE COOKER BOOK, with over 500 recipes written for BOTH electric and stovetop pressure cookers. (You can find it here.)We're talking about the controversy surrounding gas stoves in the United States right now. We've got a one-minute cooking tip for steaks. Bruce interviews entrepreneur Nils Johnson, one of the new owners of the Little Red Barn Brewery in Winsted, CT. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:58] Our thoughts on the controversy about gas stoves. 
[17:01] Our one-minute cooking tip: a shortcut to make store-bought steaks taste like steakhouse, dry-aged steaks. 
[18:28] Bruce interviews entrepreneur Nils Johnson, one of the owners of Little Red Barn Brewery in Winsted, Connecticut. 
[27:30] What's making us happy in food this week? Better hard-cooked eggs and strip steaks!

Dry January? What's up with that?We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT BIG PRESSURE COOKER BOOK with over 500 recipes proportioned for every size of pressure cooker on the market. (You can find it here.)Besides talking about dry January, we have a one-minute cooking tip about a little considered kitchen staple the waffle iron. Bruce interview Nicole Niman about her book DEFENDING BEEF. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:09] Our thoughts on dry January--what is it, why is it, and what's the problem?[13:51] Our one-minute cooking tip: Pull out your waffle iron.[15:14] Bruce interviews rancher and food advocate Nicolette Hahn Niman about her book DEFENDING BEEF.[39:18] What's making us happy in food this week? Sumo oranges and Sri Lankan curry!

We've had a cookbook career together since 1999. We've seen and heard it all. And we want to tell you about some of the most outrageous health, food, and cooking advice we've heard.Hi there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We're the authors of countless magazine articles and over three dozen cookbooks. We've developed over 12,000 original recipes in our careers. You can find a lot of them in THE INSTANT POT BIBLE and THE ESSENTIAL AIR FRYER COOKBOOK.We're taking down some of the silliest eating advice we've heard so far in 2023. We offer you offering you a little a one-minute cooking tip about a great kitchen tool. Then Bruce interviews David Garci-Aguirre, an olive-oil producer who'll help you find the best on the market. Plus, we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:57] The outrageously false eating, food, and health advice we've seen (so far!) in 2023.[18:37] Our one-minute cooking tip: Buy a pastry brush![19:23] Bruce interviews olive-oil producer David Garci-Aguirre.[40:57] What’s making us happy in food this week? Chocolate-covered candied orange peel and having lunch out as a treat sometime during the workweek.

What's hot? What's not? In food, it's a constant question. Not what's hot off the stove! What's hip? Where's the right vibe?We've got some predictions. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks, including THE ULTIMATE COOK BOOK (with over 900 recipes) and THE LOOK & COOK AIR FRYER BIBLE (with over 700 photographs).We look at some of the predicted food trends for 2023. We've got a one-minute cooking tip about virtually seeing your friends and family. Then Bruce interviews author Visudha Viswanath on her book THE VEGETARIAN RESET. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[03:15] A list of (and some cynicism about) the predicted food trends for 2023.[21:15] Our one-minute cooking tip: Don't wait to see friends and family but consider virtually sharing a meal.[22:53] Bruce interviews author Visudha Viswanath on her book THE VEGETARIAN RESET.[34:59] What’s making us happy in food this week? Kumquats and Santa Rosa plum jam!

What are people searching for on the internet when they're looking for food and recipes? It's an interesting question that we can answer through Google trends.Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks and we're just getting started! Check out some of our favorite titles: THE ULTIMATE COOK BOOK (over 900 recipes!), THE ESSENTIAL AIR FRYER COOKBOOK, and THE LOOK & COOK AIR FRYER BIBLE (over 700 photographs!).We're talking about 2022's top Google food or recipe searches. We've got a one-minute cooking tip about your holiday roast beef. Bruce interviews author Maggie Zhu about her book CHINESE HOMESTYLE. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:07] Let's run through 2022's top Google food or recipe searches. What has hot? What did people want to know about? What prompted those searches in the first place?[15:14] Our one-minute cooking tip: The best way to roast a prime rib is very slow for a long while, then a rest, then very hot for a few minutes.[15:40] Bruce interviews author Maggie Zhu about her break-out book CHINESE HOMESTYLE.[34:34] What's making us happy this week? Sharing a honking-big rib-eye steak!

What do people eat in the morning? It's a global question with a big set of answers!Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE INSTANT AIR FRYER BIBLE which you can find here.We're talking about breakfast around the world. We offer you a one-minute cooking tip about pepper mills. Then Bruce interviews cookbook legend Rose Levy Beranbaum. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:52] Breakfast: a mad dash for some, a quiet ritual for others. Here's what we like and some interesting takes on breakfast around the world.[14:08] Our one-minute cooking tip: Most pepper mills let you adjust the coarseness of the grind.[15:40] Bruce interviews the legendary Rose Levy Beranbaum about her book THE COOKIE BIBLE. [34:18] What's making us happy in food this week? Pet nat!

If you've been to France, then you've had a true baguette. And you know what a wonder it is.But things are changing. And we're here to talk about it. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).We want to talk about the changing nature of one our favorite foods: French baguettes. We've got a one-minute cooking tip about shoes in the kitchen. Bruce interview Linda Ly on her book THE NATIONAL PARKS COOKBOOK. And we want to tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:13] All about French baguettes--and the new rules in France for their production.[12:29] Our one-minute cooking tip: Wear shoes in the kitchen![13:49] Bruce interviews author Linda Ly about her book THE NATIONAL PARKS COOKBOOK.[27:25] What’s making us happy in food this week? Iranian dinner parties and homemade quince paste!

Holiday stress. It's terrible everywhere--but maybe nowhere near as bad as in the kitchen.We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including a spate of titles for the Instant Pot including The Instant Pot Bible, Instant Pot Bible: Next Generation, From Freezer To Instant Pot: The Cookbook, and Instant Pot Bible: Copycat Recipes.Although we feel the Instant Pot is a great way to cut down on your holiday stress. We've got some more tips on creating less chaos for yourself in the kitchen.We've also got a one-minute cooking tip to keep you safe for your big meals at the end of the year. Bruce interviews cookbook author Catherine Zhang about her new book, MOCHI CAKES AND BAKES. And tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:41] Our tips on how to avoid food and cooking stress this holiday season.[12:45] Our one-minute cooking tip: Leave a towel on a hot pot as a warning to others.[13:55] Bruce interviews author Catherine Zhang about her book MOCHI CAKES AND BAKES.[23:14] What's making us happy in food this week? Fresh cranberries & spritz cookies!

Still got a list for your holiday gifts. We've got even more ideas in this follow-up episode to our previous one about great gifts. Here are five more websites to try out.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks include THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe (and a great holiday gift in itself--which you can find here).This episode includes part two of our 2022 holiday food gift guide (including the website addresses for these gifts just below). We offer you a one-minute cooking tip for brightening flavors. Bruce interview with Lei Shishak about her book Easy Plant-Based Cooking For Two. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:19] Our second 2022 holiday food gift guide. Here's where you can get the goodies we talk about:achadinha.comtropicalfruitbox.comhaydenflourmills.comgrocerylanka.comand 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!

Got a list of gifts you need to buy for holiday presents? We've got some answers.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks, including our 900-recipe tome: THE ULTIMATE COOK BOOK (which you can find here).We have the first part of our 2022 holiday food gift guide: a set of six websites for great gifts. We've also got a one-minute cooking tip about bacon fat. Mark interviews the fabulous David Joachim. We answer to our perennial question, "What's making us happy in food this week?"Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:58] Part one of our 2022 holiday food gift guide. Six websites you have to know about for great food gifts:masienda.comchefiq.comeatfishwife.comjacobsensalt.comumamicart.comand empirewine.com.[14:29] Our one-minute cooking tip: Save the bacon fat![17:06] Mark's interview with James Beard winner and all-around great guy David Joachim, the author Of The Substitution Bible, now in its fully revised third edition![38:19] What’s making us happy in food this week? Cava & Sichuan meat pies!

Would you charge friends for a dinner party? It's becoming a trend. Believe it or not. And we want to weigh in.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks, including our latest: THE INSTANT AIR FRYER BIBLE which you can find here.We're so glad you stopped by to spend time with us. Thank you for that.We want to share our thoughts on a current trend about VENMO-ing your guests a bill for a dinner party. We've got a one-minute cooking tip. We walk about two new Chinese cookbooks. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE AND MARK:[01:13] Our thoughts on the new trend of accepting cash via VENMO from friends for a dinner party. [14:11] Our one-minute cooking tip: Double the amount of whole grains the next time you cook them. [16:11] Two new Chinese cookbooks we love. [24:46] What’s making us happy in food this week? Dark pretzels and spicy Sri Lankan beef curry!