Cooking with Bruce and Mark (Bruce Weinstein & Mark Scarbrough)

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.

If you've got a bag of cocktail shrimp in the freezer, or if you spot those shrimp on sale at your supermarket, you've got a meal in minutes.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes. And a lot of them have used cocktail shrimp as an easy start to appetizers and main courses galore.

In this episode of COOKING WITH BRUCE & MARK, we'll have lots of fun as we offer tons of ideas for cocktail shrimp. Join us for all the laughs and ideas.

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.

Honey? Goat milk? In gelato? Why not?

We're Bruce Weinstein & Mark Scarbrough. We've not only written several books on frozen desserts, we've also written the first ever all-goat book, GOAT: MEAT, MILK, CHEESE.

It was one of the most challenging books we've ever written. We came to love the savory flavors of goat milk and cheese. So we love this recipe for a rich gelato that's not too sweet and laced with tasty honey.

Listen in and get the recipe and a few tips for making the creamiest gelato ever. 

Bruce Weinstein & Mark Scarbrough are a veteran cookbook team who've been Contributing Editors to several national publications. Bruce is the chef; Mark, the writer. Mark rarely cooks. Why should he? He married the chef!

In this episode of our podcast, COOKING WITH BRUCE & MARK, Mark begins a two-part journey to make the perfect Easter dinner. First up, a leg of lamb shawarma-style.

Bruce Weinstein & Mark Scarbrough are celebrating the summer heat with this icy frozen treat. In this episode of COOKING WITH BRUCE & MARK, they're making it'a cocktail from their book THE BOOZY BLENDER.

It's a refreshing, fruity, frozen concoction, perfect for your next deck or patio party.

Plus, Bruce & Mark offer hints tricks and tips for making perfect frozen drinks every time.

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.

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!

Everybody's taking pictures of food! Social media is packed with shots. But what can you do to up your game?

We might know a little about it. We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've produced photo shoots for many of our over three dozen cookbooks for several New York publishers.

In this show, we've got some tips for great food photography. And Bruce interviews professional photographer Eric Medsker, who has shot over a dozen of our cookbooks.

We've also go a one-minute cooking tip about cookbooks. And we'll tell you what's making us happy this week . . . including the publication of Mark's memoir, BOOKMARKED! If you'd like to get a copy or hear the audio book (which he reads!), you can check it out here.

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

[00:19] Our best food photography tips

[09:26] Our one-minute cooking tip: Write in your cookbooks!

[10:57] Bruce's interview with Brooklyn-based food and drink photographer Eric Medsker

[23:25] What's making us happy this week? New England apples and Mark's new memoir, BOOKMARKED!

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about one of our favorite things: tinned fish. We've also got a one-minute cooking tip as well as an interview with cookbook author Ali Rosen. And we'll tell you what's making us happy in food this week.

Here's the rundown of the segments of this episode of COOKING WITH BRUCE & MARK:

[00:17] Tinned fish! There's more to it than those yucky sardines from the supermarket. Here's our take on one of the most overlooked foods in North America.

[07:40] Our one-minute cooking tip: Don’t smash burger patties on the grill.

[09:09] Bruce's interview with Ali Rosen, author of MODERN FREEZER MEALS. Find out more about her at potluckwithali.com.

[24:20] What’s making us happy in food this week?

Love them or hate them, tinned sardines are culinary gold. They add incredible depth of flavor to stews, casseroles, and braises, way beyond the mere fishy taste most of us expect.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the culinary delights of tinned sardines. We've got lots of ideas that use these tasty filets in ways you may have never considered.

Listen in, join the fun, and discover the culinary secret chefs already know. 

Okay, it takes four days to make, but sauerbraten's worth it! Take a beef bottom round roast and marinate it in wine, vinegar, and spices for 4 days. Then braise it with bacon and onions and a ton more spices. What could be bad? 

Mark will attempt sauerbraten - funny that, he's from a German background and never made it before while Bruce is a New York Jew who's made it tons of times. Well, let's see how Mark does with Bruce watching. And we'll keep the Hitler jokes to a minimum. Maybe.

Bruce Weinstein and Mark Scarbrough have written nearly 30 cookbooks and have won numerous awards and even hit the Washington Post best-seller list But sadly Mark doesn't cook much. Until now. Listen in as Bruce helps, judges, and eats Mark's wares in the kitchen. You'll have a blast and learn a great new recipe every week.

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.

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!

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.

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!

What can you do with canned tuna fish besides make a sandwich?

We've got lots of answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including THE KITCHEN SHORTCUT BIBLE (which you can find here). We've developed over 10,000 original recipes in our career--so we know a thing or two about a can of tuna fish.

Listen in and have a laugh with us as we talk through our favorite ideas for canned tuna fish. We've got lots of ideas. Just don't mix the tuna fish with peanut butter. (That's a joke from the movie "Auntie Mame." If you don't get it, ask another other gay couple.)

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.

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.

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.)

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!

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.

New Year's Eve is on its way. Do you have a party planned? Even if you don't, we've got great ideas to make your celebration bright this year.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and developed over 12,000 original recipes in our joint career. We'd love you to check out one of our favorite cookbooks: THE ULTIMATE COOKBOOK. (Bruce claims it fully represents the way he thinks about food. With 900 recipes, it should!)

In this episode, we're talking about ideas for New Year's Eve. We've got a one-minute cooking tip to keep nonstick spray from being a mess.

Then Bruce interviews Makenna Held, who bought Julia Child's summer home in France and turned it into a cooking school. And we'll let you know what's making us happy in food this week.

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

[00:38] What to serve on New Year's Eve. We've got ideas to keep the party simple and delicious!

[13:53] Our one-minute cooking tip: Work with nonstick spray in the sink for the easiest clean-up.

[15:36] Bruce's interview with Makenna Held, who bought Julia Child’s summer home in France and now runs it as a cooking school.

[28:52] What’s making us happy in food this week? Air-fried parsnips and roast duck!

Food shortages. They were a fact of the pandemic. And then they stuck around. What's the deal?

We'll let you know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK, with every recipe sized for every size of machine. You can find it here.

Besides our discussion of the current food shortages, we've got a one-minute cooking tip about making steak fries. We've got a great interview with the sensational Lukas Volger, author of SNACKS FOR DINNER. And we tell you what's making us happy in food this week.

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

[01:10] Some current food shortages around North America.

[08:15] Our one-minute cooking tip: Use an apple corer to cut a potatoes into perfect steak fries.

[09:56] Bruce interviews Instagram sensation Lukas Volger, author of SNACKS FOR DINNER.

[23:57] What’s making us happy in food this week? Sheet cakes and summer-sweet watermelon!

We'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. 

Bundt cake? We're going old school with this cranberry walnut one that's got pumpkin in the mix.

We're Bruce Weinstein & Mark Scarbrough. If you don't know, Bruce is the chef and Mark, the writer. Mark doesn't cook much, what with two books published a year, plus the ones ghost-written for celebrities. (Shhhh . . . confidentiality agreements.)

Mark is back in the kitchen with cranberry walnut pumpkin Bundt cake. Bruce is watching, helping, judging, and making color commentary on this autumnal dessert.

In this recipe, Mark uses pumpkin that Bruce has already roasted, seeded, drained, and collected. But you can use canned pumpkin and the cake will turn out just as tasty.

Other incredible ingredients include dried cranberries, chopped walnuts, diced candied orange peel, cinnamon, and nutmeg.

Listen in as Mark cooks. Then get in your kitchen and bake this cake! 

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. 

Whole grains. You eat them to eat whipped cream, too.

Not really! But we love whole grains. We even wrote a whole cookbook about how to turn whole grains into the main course: GRAIN MAINS.

Let's talk about whole grains and how to get them into your meals. We've also got a one-minute cooking tip about garlic.

And we've got a food find: some of the best phyllo we've ever had (outside of homemade). Plus, we'll tell you what's making us happy in food this week.

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

[00:40] All about whole grains. Catch our banter about whole grains and get more of them into your meals.

[12:38] Our one-minute cooking tip: Don't add garlic along with the onions to a skillet!

[13:30] A great food find: better phyllo (or filo) from the Phyllo Factory.

[16:53] What’s making us happy in food this week? Pear jam and perfect whipped cream!

Dried fruit pie. It doesn't sound too appetizing. But it's a true holiday treat, best served with vanilla ice cream or a vanilla sauce.

We're Bruce Weinstein & Mark Scarbrough. We developed this recipe for our compendium cookbook, THE ULTIMATE COOKBOOK, which you can find here.

Inspired by the rich fruity sweetness of mincemeat but without the suet (or beef fat), our version uses a ton of dried fruit, a smattering of winter spices, and the flakiest crust you've ever tasted.

It's a lot easier than it sounds and this recipe will become your family's favorite for years to come.

Cooking slumps. We all get in them. Hey, after over three dozen cookbooks, even we can't face a simple chicken breast on the grill.

We're Bruce Weinstein and Mark Scarbrough. This is our magazine-format podcast.

In this episode, we're talking about Dionne Warwick's feud with Nabisco. We give you our best tips to get over a cooking slump. And Bruce interviews Michelle Tam, from NOM NOM PALEO. Plus, we'll tell you what's making us happy in food this week.

Smash that subscribe button. Give us a like or a comment. Take a look at one of our cookbooks, like THE ESSENTIAL AIR FRYER COOKBOOK. And settle in.

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

[00:50] Dionne Warwick's feud with Nabisco

[02:59] Our tips for getting out of a cooking slump

[11:10] Our one-minute cooking tip: plastic wrap + the fridge = success.

[12:30] Bruce's interview with Michelle Tam of NOM NOM PALEO.

[23:49] What’s making us happy in food this week? Air-fried parsnips and terrific prepared food counters at local supermarkets!

The second in our three-part series on how to make take-out better.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks but also veteran take-out diners. We love calling in food when we're too tired to cook.

But take-out can lose its oomph in transit. And prepared foods suffer after a day or two in the fridge.

How do you bring back all those great flavors? In this second part of our series on freshening up take-out, we talk about better condiments. Just because you're ordering in doesn't mean you shouldn't have a few things in the pantry to make your food taste better.

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

[01:10] Use a finishing olive oil to brighten up take-out.

[02:30] Use better salts, not just table salt, to bring out flavors lost in transit.

[04:40] Asian take-out requires its own doctoring

[08:35] A great story about what it's like to run a restaurant!

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!

Veteran food writers Bruce Weinstein & Mark Scarbrough wrote a cookbook called À LA MODE, lots of desserts with an ice cream, gelato, or sorbet pairing for each. That is, 120 recipes in sixty pairings: ice creams and their desserts.

In this episode, Mark's going to try his hand at brown-butter graham crackers.

They're easier to make than you think. Mark pulls them off without a hitch. Listen in, get the recipe, and change your life (maybe).

Veteran cookbook authors Bruce Weinstein & Mark Scarbrough wrote À LA MODE, a book of dessert and frozen treat pairings: one hundred and twenty recipes with sixty desserts paired with sixty ice creams, sherbets, sorbets, and other frozen concoctions.

In this episode, they're making a recipe from that book: Malt Frozen Custard. As you may know, Bruce is the chef in our duo; Mark, the writer. Mark doesn't cook much anymore. He's too busy editing and creating our cookbooks. But in this episode of COOKING WITH BRUCE & MARK, he takes on the challenge of malt frozen custard, a perfect cold treat for anyone who loves that nutty, savory flavor of malt. It's like a scoop-able vanilla malt.

Bruce & Mark also talk about their favorite pairing for this dessert. Hint: It involves bacon. Of course! 

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. 

Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horsepower, high RPM blender? Then you need this recipe for super easy lemon pudding.

We're Bruce Weinstein & Mark Scarbrough. We love turbo blenders. So much so that we even wrote a book about using them to make much more than smoothies: THE TURBO BLENDER DESSERT REVOLUTION.

In this episode of COOKING WITH BRUCE & MARK, we use the heat from the blades, brought on by the high-powered friction, to create a rich, creamy, lemon pudding without turning on the stove or even dirtying a bowl.

Listen in and find out how this works. You'll get this amazing recipe. 

It's hot out there! You want to cool down with a refreshing frozen cocktail. Bruce Weinstein & Mark Scarbrough have got your covered.

Here's a recipe from their cookbook THE BOOZY BLENDER. It uses the Italian aperitif Aperol along with sparkling wine and lemon sorbet to create a crazy twist on a classic spritz, this time frozen and served up in a glass. Have a spoon in hand and get your blender ready for some cool summer fun.

There's a tiny bit of booze left in that bottle. What can you do with it, other than chugging it?

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 recipes in over three dozen cookbooks. We've learned lots of ways to handle that little bit of booze at the bottom of a bottle beyond just drinking it.

In this episode of COOKING WITH BRUCE & MARK, we'll give you great culinary ideas for that tiny bit of vodka, that drop of tequila, and those half-empty bottles of flat beer.  

Mark begs for this hearty soup, year round. Red lentils, bulgur: it needs some crunchy bread to "fall" into the bowls.

It's a holiday spectacular at our house. One pot, rich, smooth, deeply flavored with dill, thyme, and butter. 

And what's more, you can make it in under 45 minutes.

Mark has to make it under Bruce's watchful eye. Remember, Mark's the writer and he;s easily disctracted, usually by bourbon. But together these two will share with you some amazing recipes and quite a few laughs.

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.

Great holiday food gifts. We've got a list you might want to keep for birthdays and other celebrations all year.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE (which you can find here).

In this episode, we'll offer our ideas for holiday food gifts, give you a one-minute cooking tip to get your holiday meals running smoothly, interview author Carrie Morey about her new book HOT LITTLE SUPPERS, and tell you what's making us happy in food this week.

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

[00:31] A holiday food gift guide. We've got a list of four don't-miss items for every food lover on your list.

[10:24] Our one-minute cooking tip: Use a muffin as a way to streamline your prep.

[12:33] Bruce's interview with Carrie Morey, author of the cookbook HOT LITTLE SUPPERS!

[21:40] What’s making us happy in food this week? Cranberries and sheet cakes.

What makes a food video viral? What's hot in food videos?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the latest in viral food trends.

We've also got a one-minute cooking tip. And Bruce interviews Lucy Schaeffer, a food photographer who has shot many of our books and who has now authored her own cookbook: SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.

Plus, we'll tell you what's making us happy in food this week!

Want even more of us? Try our crazy-new cookbook THE LOOK & COOK AIR FRYER BIBLE. It's available here.

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

[00:25] Viral food videos: the good, the bad, and the delicious.

[09:10] Our one-minute cooking tip: Cold food on cold plates and hot food on warm plates.

[10:51] An Interview with food photographer Lucy Schaeffer, newly-minted author of SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.

[27:15] What's making us happy in food this week? A liquor store (WTF?) and the people who grow and produce our food.

We're continuing our celebration of Chinese new year in this episode of COOKING WITH BRUCE & MARK with Dry-Fried Chicken Wings.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who both come a long ways away from Chinese cultural heritages. But we love this preparation for chicken wings from the Sichuan province.

The wings are fist deep-fried, then stir-fried in a spicy, sweet-sticky sauce.

One great thing about this recipe: the ingredients are all available at your local grocery store.

Listen in and learn the tricks to making perfect dry-fried chicken wings with Bruce & Mark. 

Welcome to a recipe from our book À LA MODE: Vietnamese Coffee Frozen Custard.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've created tens of thousands of recipes. We love ice creams and frozen treats. Our career started with THE ULTIMATE ICE CREAM BOOK.

As in traditional Vietnamese coffee, we use sweetened condensed milk in the custard for this ice cream. We steep it with coffee and cinnamon flavor. And no artificial flavors in the mix! without any extracts or short cuts.

Join us for all the tips and tricks to make this unusual frozen custard perfect every time. 

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.

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!

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!

Grilling. Let's get to it. We've got the first of a two-parter on how to buy the right grill for you. And Bruce interviews a beef maven who's got great tips for grilling.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos.

Over our career, we've worked with many grill manufacturers. We've developed recipes for them and even ghost-written a few cookbooks. We want to tell you our tips for buying the best grill for you (in this first part of a two-part series).

We also have a one-minute cooking tip about greasing or oiling your grill. Bruce interviews beef maven Jessica Formicola, founder of the website SAVORY EXPERIMENTS and author of BEEF IT UP! And we tell you what's making us happy in food this week.

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

[00:56] Our guide to buying a new grill (part one): features to look for, features to forget.

[12:10] Our one-minute cooking tip: how to safely grease or oil grill grates.

[13:32] Bruce's Interview with meat maven Jessica Formicola, author BEEF IT UP!

[31:00] What’s making us happy in food this week? Satsuma oranges and a terrific salad from our cookbook VEGETARIAN DINNER PARTIES.

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.  

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about grilling pizza. We've got a one-minute cooking tip that has to do with coffee beans. We'll let you in on a great food find: Brooklyn Miso Maru. And we'll tell you what's making us happy in food this week.

Want more from us? How about our cookbook THE ESSENTIAL AIR FRYER COOKBOOK.

Here's the breakdown of this episode of COOKING WITH BRUCE & MARK:

[00:22] It's grilling season in North American and we have all sorts of tips about how to make the best pizza on the grate. We love grilled pizza. But wow, can it be temperamental! Find out the tricks we learned while writing PIZZA: GRILL IT, BAKE IT, LOVE IT. (You can find that book here.)

[10:49] Our one-minute cooking tip! This week, it's all about how to preserve the best flavor in coffee beans.

[12:05] We've got a great food find. It's Brooklyn Miso Maru: gorgeous little balls, coated in dried flowers and herbs. Drop them in hot water and you've got miso soup. Plus, the packaging is so gorgeous, you'll want these to give as house gifts this summer and into the fall.

[15:48] Finally, what’s making us happy in food this week?

In the second part of our Easter dinner, we take on the wild part of making pita bread from scratch. It's the best thing to go with our shawarma-style leg of lamb from the last episode of our podcast, COOKING WITH BRUCE & MARK.

Baked outdoors on the grill (or maybe in an oven, if you must), we love homemade pita, one of the easiest breads to make from scratch.

The shaping is pretty simple: just flatten balls of dough. Then grill them on a hot pizza stone. And while regular bread takes to 50 minutes in the oven, pita is done in just 3.

Listen in as Bruce Weinstein & Mark Scarbrough make this second part of their Easter feast.

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.

Hi there! Welcome to our kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles under our expanding belts.

This week, we're tackling a classic British dessert, a perfect summer treat: summer pudding.

If you like bread and jam, you're going to love summer pudding. First, mix a ton of fresh (or frozen) berries and sugar in a sauce pan and cook it 5 minutes until it's jam-like. Then layer that jam mixture with slices of white bread in a soufflé dish. Then weight it and chill it. When you unmold it you have a deep purple cake that is moist with berry goodness that you can cut into wedges just like a cake.

Join us in the kitchen for lots of fun. Don't forget to bring the whipped cream.

Do you eat in your car? Seems everyone does. We drive down our rural New England roads and see people eating a hamburger as they pass us and cows. What do we think about that?

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including a collection of Instant Pot books, like our national best-seller THE INSTANT POT BIBLE; its sequel, INSTANT POT BIBLE: THE NEXT GENERATION; and INSTANT POT BIBLE: COPYCAT RECIPES.

We're talking about eating in your car. Why or why not? We've got a one-minute cooking tip about making jarred pasta sauce better. Then Bruce interviews Venetian culinary expert Emiko Davies, author of CINNAMON AND SALT. And we tell you what's making us happy in food this week.

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

[01:00] Our thoughts about eating in the car.

[13:34] Our one-minute cooking tip: add butter to jarred pasta sauce to make it better.

[14:31] Bruce interviews Venetian culinary expert Emiko Davies, author of CINNAMON AND SALT.

[34:52] What’s making us happy in food this week? Quail legs and wild grouse!

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.

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.

Have you ever used an induction burner? We have! We used to do cooking demos on Holland America cruise ships. You can't have an open flame on a ship! So we got very comfortable with induction burners.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Although we've never written a book specifically for induction burners, we have written over three dozen cookbooks including one of our favorites, THE INSTANT AIR FRYER BIBLE. You can find out more about it here.

We let you in our thoughts about induction burners. We have a one-minute cooking tip about taming the heat in chiles. We talk about the craze for butter boards. And we tell you what's making us happy in food this week.

These are the segments for this episode of COOKING WITH BRUCE AND MARK:

.[00:50] All about induction cooking.

[18:00] Our one-minute cooking tip: taming the heat in chiles.

[18:56] Our thoughts about butter boards.

[24:37] What's making us happy in food this week? Champagne and jalapeño poppers from an air fryer!

Lots of food recalls lately. What can you do? Plus, we've got the first interview that Dorie Greenspan gave for her cookbook, BAKING WITH DORIE.

We've also got a one-minute cooking tip about cooking with your hands!.

Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, for our magazine-format food podcast!

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

[00:23] The latest on food safety recalls: what they mean, how they happen, and how you can stay on top of them.

[08:04] Our one-minute cooking tip: Use your hands in the kitchen! (Your CLEANED hands, of course!)

[09:10] Bruce's exclusive first interview with Dorie Greenspan on her new book BAKING WITH DORIE.

[29:57] What's making us happy in food this week? Hrilled sausages and fresh blueberries!

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.

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.

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.

Let's keep talking about grills. This episode is the second part of our two-parter on how to buy the best grill for you.

Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks and featured instructors on craftsy courses. During our career, we've worked with several grill manufacturers, hosted grilling events, and even ghost-written recipes and cookbooks for them.

We want to share our best tips for buying the grill that's right for you. Plus, we have a one-minute cooking tip about a great kitchen tool (butchers' twine). We play a fun culinary trivia game with each other. And we tell you what's making us happy in food this week.

Here are the segment of this episode of COOKING WITH BRUCE AND MARK:

[00:37] Our guide to buying a grill (part two): accessories for both gas and charcoal grills.

[12:59] Our one-minute cooking tip: Keep a roll of butchers' twine in your kitchen.

[14:02] Do you know more than a chef? Mark gives a trivia challenge to Bruce about strange foods that have lately shown up in our supermarkets and high-end grocery stores.

[28:52] What’s making us happy in food this week? Beef picanha roasts!

Rice is a global staple--and a U.S. success story. Rice farmers in California's central valley and the lowlands of the American south have turned rice into a staple crop.

There's a lot to know about rice: types, grain sizes, cooking tips.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. We know quite a bit about the ins and outs of rice: shopping for the best, preparing it, and enjoying the most flavor per grain.

We promise laughs and know-how. That's what we aim for in our podcast COOKING WITH BRUCE & MARK.

Cookie swap, anyone? How about chocolate chip meringue cookies?

They can be tricky. Mark's gonna give it his best. But he's got Bruce there to make sure these holiday cookies come out right.

Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer as they work out the kinks in this cookie favorite. Listen along as they make these light, air cookies and turn out the perfect batch. 

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'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.

Use a turbo blender like a VitaMix or a BlendTec to make the custard for this decadent ice cream. You don't even need to heat up the stove. The friction of the blades will help set the custard before it goes into an ice-cream machine.

You MUST use a high horsepower, high RPM blender for this recipe.

We're Bruce Weinstein & Mark Scarbrough, authors of several dozen (!) cookbooks. In this episode of COOKING WITH BRUCE & MARK, we're using a turbo blender to create the custard for an ice cream that tastes just like a Snickers bar, partly because we add them right to the blender with the eggs and sugar.

What could be better? Snickers bars in ice cream form. Join us in the kitchen and let's having fun making this chill treat.

It's the middle of February, we're iced in working hard on a new book due to our publisher in 12 weeks. So like any sane couple, we decded this was the perfect time to get a new puppy. And in honor of our new family member, Nosh, and since we had no time this week to record a new episode, we are rerunning one of our favorites to celebrate our canine companions. 

We swore we would never make our own dog food or treats. But how can you look into your sweet collies' eyes and not crumble. Mark shows Bruce how he whips up some incredible cookies just for our furry well-wishers.

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.

What food traditions are celebrated around the world for the new year? We've got the answers!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. Check out one of our latest: THE ESSENTIAL AIR FRYER COOKBOOK.

In this episode, we explore new year's food traditions from around the world. We also offer you a one-minute cooking tip for waffle irons.

Then Bruce interviews Mona Dolgov, author of the book SATISFY. And we'll tell you what's making us happy in food this week.

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

[00:25] New year’s food traditions from around the world

[10:22] Our one-minute cooking tip: Use your waffle iron more often!

[12:29] Bruce's interview with Mona Dolgov, author of the cookbook SATISFY

[24:46] What's making us happy in food this week? Marmalade and local bakeries

Oysters! Grilling! And more! We've got it on this episode.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles, including the latest: THE LOOK & COOK AIR FRYER BIBLE (which you can find here).

On today's magazine-format podcast, we delve into a mollusk much into the news. Plus, we offer our one-minute cooking tip and Bruce has a lovely chat with Susie Bulloch, a grill master par excellence.

Join us as we fill you in on the latest and offer you great tips and tricks to make cooking as fun as we can.

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

[00:25] Oysters are in the news this week, both from the Pacific Northwest of the United States and from the Olympics.

[08:41] Our one-minute cooking tip: Don't throw out that brine when you're done with a jar of pickles!

[09:55] Bruce's interview with grill master Susie Bulloch! Check out much more about her on her website: https://heygrillhey.com.

[27:13] What's making us happy in food this week?

Halvah is a sweet sesame paste, often used in Middle Eastern cooking. It's a bit dry and so a little crumbly. In shops, it's sometimes flavored, even with chocolate or pistachios, and cut into sedges from a huge wheel, sort of like some forms of hard cheese.

We recently found a Yotam Ottolenghi recipe for halvah brownies that had gone viral. We had to make it. It was indeed delicious, but it only included halvah as a topping for the brownies, a topping that then baked down into them.

We wanted to try our hand at a halvah cookie. So being Bruce Weinstein & Mark Scarbrough, we set about developing a cookie recipe with halvah as the main ingredient.

The cookies are incredibly crunchy and fragrant. Listen in as we make this recipe and then get cooking!

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.

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.

Instant Pots are the rage. Have been, still are. No doubt about it. But there are so many models on the market, how do you know the one that's right for you.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here), THE INSTANT POT BIBLE: THE NEXT GENERATION (which you can find here) FROM FREEZER TO INSTANT POT: THE COOKBOOK (which you can find here), and INSTANT POT BIBLE: COPYCAT RECIPES (which you can find here).

This podcast episode is the first in a two-part series on choosing the right Instant Pot for you. Here are the segments of this episode of COOKING WITH BRUCE & MARK:

[04:07] Are you a beginner? You need a Duo.

[05:00] What size do you need, a 3-quart pot, a 6-quart, or an 8-quart?

[06:45] Do you want to get cheffy and try out the "sous vide" method of cooking?

[09:58] If releasing steam scares you, you need these models.

[14:28] These models have indicator lights to measure the remaining time in the cooking process under pressure.

People make resolutions about eating and cooking as each new year starts. But they shouldn't! Resolutions are mostly meaningless.

We should know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been columnists and contributing editors for EATING WELL, COOKING LIGHT, and weightwatchers.

We've seen all the resolutions you can imagine. And we've seen most of them fail. Here's our take on bad resolutions.

We've also got a one-minute cooking tip about grating softer cheeses. We've found some disgusting food items that should never have been. And we'll counter those by telling you what's making us happy in food this week.

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

[00:25] Don't make a new year's resolution about your eating or cooking. Instead, make one simple change in what you eat. Here are a few suggestions. Remember: Make one! Not all!

[11:30] Our one-minute cooking tip: Put semi-soft cheeses in the freezer for thirty minutes before grating.

[12:47] Disgusting food finds. What were they thinking? Foods we're glad aren't around anymore.

[17:57] What’s making us happy in food this week? Veal chops! (Don't @ us.)

We've got a legend on today's show. Leni Sorensen. We first met here when she was a culinary historian of African-American culture at Jefferson's Monticello. Now, she teaches sustainability farming and cooking in rural Virginia.

We're delighted she came on COOKING WITH BRUCE & MARK. In addition, we've got a segment on the hard problems of food sustainability in a mass-produced world. We give you a one-minute cooking tip about potholders. And we tell you what's making us happy in food this week.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our best-selling INSTANT POT BIBLE and FREEZER TO INSTANT POT: THE COOKBOOK.

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

[00:46] Our thoughts about the hard question of food sustainability.

[10:54] Our one-minute cooking tip: Never use wet potholders!

[12:33] Bruce's interview with the culinary historian and cooking teacher Leni Sorensen.

[27:37] What’s making us happy in food this week? Laksa curry and salty brown rice crackers!

Pear preserves are one of fall's treats: chunks of pear, layered in a thickened jam, set up for the winter. Sure, it's great on toast. It's even better with a thick chunk of Parmigiano-Reggiano and a sweet shortbread cookie or digestive cracker.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook writers of dozens of titles. We love to have fun in the kitchen. We'll take you through the step-by-step process for making traditional pear preserves. They're the best ever. Promise! 

Bruce Weinstein & Mark Scarbrough started their food-writing career with the best-selling ULTIMATE ICE CREAM BOOK, a book that sold out multiple times on QVC.

In this episode of COOKING WITH BRUCE & MARK, they're making this very rich, chocolate, dairy-free sorbet. It's so dense, cold, and even chewy, it'll win over the most diehard ice cream lover.

It's made with both cocoa powder and melted chocolate for a creamy smooth finish. Plus you'll learn a few more secrets to making all kinds of frozen desserts perfectly all summer long.

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.

Living in the country is great. Except when it comes to sourcing ingredients. How do you do it when the nearest big supermarket is an hour away.

We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one of our latest: THE INSTANT AIR FRYER BIBLE.

But we live deep in the New England countryside. Rural, to say the least. A great large supermarket is up to an hour away. And on frozen roads.

In this episode, we talk about what it's like to live in a rural area and still eat well, despite being in a food desert. We also have a one-minute cooking tip about kitchen timers. Bruce interviews about author Maria Provenzano about her book EVERYDAY CELEBRATIONS FROM SCRATCH. And we tell you what's making us happy in food this week.

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

[00:58] Here's what we've learned about eating well while we live in such a rural area.

[14:50] Our one-minute cooking tip: Have more than one kitchen timer.

[16:24] Bruce interviews Maria Provenzano, author of EVERYDAY CELEBTRATIONS FROM SCRATCH.

[30:11] What’s making us happy in food this week? Stockholm gin and ham sui gok, the best Cantonese dumplings!

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! 

Hey there! Let's eat some flowers! You can, if you know which kind. After all, you've been eating flowers for years. Cauliflower, for example.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks and former Contributing Editors for EATING WELL and COOKING LIGHT. (Remember print magazines?)

We're talking about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We also have a one-minute cooking tip about rhubarb. Then Bruce interviews author Cassie Winslow about her book FLORAL PROVISIONS. (See what we did there?) And we tell you what's making us happy in food this week.

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

[00:58] Eating flowers from your garden--or the edible flowers you might find at some upscale supermarkets.

[11:07] Our one-minute cooking tip: Cut down the amount of sugar when you cook with rhubarb!

[12:34] Bruce's interview with Cassie Winslow, author of FLORAL PROVISIONS.

[24:11] What’s making us happy in food this week? Pickled jalapeños on air-fried cauliflower and grilled skirt steaks.

Pantry staples. Some of them can last a very long time. Almost indefinitely.

We should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including one that best represents our method of cooking: THE ULTIMATE COOK BOOK with over 900 recipes!

In this podcast episode, we're talking about long-lasting pantry staples you should keep on hand. We've got a one-minute cooking tip about egg shells in a bowl of eggs. Bruce interviews Sophie Minchilli, author of THE SWEETNESS OF DOING NOTHING. And we tell you what's making us happy in food this week.

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

[00:43] Pantry staples that can last almost (!) forever.

[18:23] Our one-minute cooking tip: how to get bits of egg shell out of the bowl.

[20:02] Bruce's interview with Sophie Minchilli, the author of THE SWEETNESS OF DOING NOTHING.

[32:06] What’s making us happy in food this week? Sumo mandarins & frozen cranberries!

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?

Abby Dodge has written a fantastic new book called THE EVERY DAY BAKER. We picked one of our favorite recipes for a super gingery pound cake that's got a sugary crust. Irresistible!

Join Bruce Weinstein & Mark Scarbrough as they make this recipe from her book. Mark picked out the cake. A Southern boy loves pound cake. Mark's going to make the dessert as Bruce watches in the latest episode of COOKING WITH BRUCE AND MARK.

Do not want to miss this pound cake recipe. It is one of the best. Consider it pound-cake-donuts. You read that right.

Kitchens are getting "smart." And kitchen gadgets, high tech. We're here to fill you in.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, many of them about gadgets, like FROM FREEZER TO INSTANT POT: THE COOKBOOK and THE LOOK & COOK AIR FRYER BIBLE.

After talking about new, high-tech gadgets for your kitche, we've got a one-minute cooking tip about Meyer lemons. Bruce interviews culinary legend Nancy Baggett about her love of lavender and her cookbooks on her favored ingredient. And we tell you what's making us happy in food this week.

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

[00:40] Our thoughts on the new high-tech cooking gadgets.

[20:12] Our one-minute cooking tip: how to make a substitution for the ever-popular but hard-to-find meyer lemon.

[21:18] Bruce interviews culinary legend and the queen of all things lavender Nancy Baggett.

[40:44] What’s making s happy in food this week? Waffle cones and fried chicken!

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?

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.

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).

Bruce Weinstein & Mark Scarbrough offer you a lighter, easy meal. It's a great main course after heavy holiday cooking. Or after weekend guests have finally decamped.

A pressure cooker makes this stew so fast. It also blends the flavors in a marvelous balance. We got a little cross-cultural with flavors from North African, the Middle East, and India, all blended together to create a fabulous stew that takes under ten minutes in the pressure cooker. You can use an electric or a stovetop model and get dinner on the table in no time.

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!

In this last segment of our three-part series on how to freshen up take-out, we're getting down to the nitty-gritty and talking about specifics--what things can you do at home to make whatever you've ordered better?

We're veteran cookbook authors and food writers Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes in our career. But we've also taken out or called in a lot of food when we're just too worn out to cook.

In this final installment of our series on freshening up take-out, we're all about specifics that you can do to certain dishes to make them better. Skip the microwave. There are better ways to make take-out terrific!

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

[00:53] How to make take-out pizza better at home.

[04:59] How to make grilled sandwiches better at home

[06:30] How to make most Asian take-out taste better once it's at your home.

[07:43] How to freshen up things with a steamer basket.

[09:32] How to freshen up take-out with an air-fryer

[11:12] A few tips on how to take the it's-so-depressing factor out of take-out

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.

We're in upside down world this week on "Cooking with Bruce and Mark." This time, Bruce, a bar-mitzvah'd New Yorker, tackles the most Goyisha of all Christmas cookies, Lebkuchen. Mark eggs him on to make these holiday miracles. They're like the best fruitcake cookies. Don't jump away from us. Trust us. And boil some water for hot tea.

The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COOKIE BOOK.

Bruce Weinstein & Mark Scarbrough are veteran cookbook writers who've been Contributing Editors to several publications. They've developed lots of recipes but none they love quite so much as this recipe for vegan chocolate chip cookies they created for their book, THE ULTIMATE COOKBOOK.

They're crunchy from tahini and oats. They taste maybe even better than a traditional chocolate chip cookies. (Or maybe we're just prejudiced in their favor.)

Join us as we make vegan chocolate chip cookies, a recipe we've made and remade perhaps more than any other we've developed.

There have been some wild food scandals--in the past and recently. We've got the low-down on them.

Even though we haven't been involved in any! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen titles, including THE ULTIMATE COOKBOOK with over 900 recipes which still represents the way we cook at home.

Join us for this episode in which we talk about some recent scandals in the food world, offer a one-minute cooking tip about reducing wine, talk about our favorite frosting (buttercream!) and let you in on what's making us happy in food this week.

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

[00:52] Some recent food "scandals" that caused quite a bit of churn in the world.

[12:02] Our one-minute cooking tip: Reduce wine to concentrate its flavors BEFORE you add it to a stew, soup, or braise.

[13:33] A buttercream primer. We'll let you in on the three types of buttercream (yep, three) and give you the skinny (hardly!) on the frosting that makes a cake, well, a cake.

[21:32] What’s making us happy in food this week? Kosher Chinese food and flavorful spiced chili oil!

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.

We all have culinary journeys: the ways we find what we like, what we don't care for, and what we're passionate about.

We certainly do! We made a career out of ours. We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've published over three dozen cookbooks, developed over 12,000 original recipes, and been columnists for several national publications like EATING WELL.

We want to tell you about our personal culinary journeys: How did we get to be cookbook authors? We've also got a one-minute cooking tip about softening butter.

Then Bruce interviews Aleksandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES. And we tell you what's making us happy in food this week.

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

[01:14] Our personal culinary journeys: the stories of how we got to be the authors of over three dozen cookbooks.

[15:25] Our one-minute cooking tip: Soften butter with a rolling pin.

[16:35] Bruce interviews Alexsandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES.

[33:20] What’s making us happy in food this week? Fresh summer melons!

This week, we're making a recipe with a turbo blender--you know, like a VITAMIX, BlendTec, and Waring X-Treme. And we're making whole-grain pancake batter!

Turbo blenders have powerful motors. The blades spin so fast that they can grind wheat berries and other dry grains into flour in seconds. In fact, we are so taken with these machines that Mark has a class on craftsy about how to make whole-grain desserts from a turbo blender.

In this recipe, we put steel-cut oats and raw wheat berries into the turbo blender, then grind the grains into a flour. We add buttermilk, eggs, and oil to make a whole-grain pancake batter.

Listen in as we cook through this recipe to find out how to use a turbo blender to its full potential. It's not just for smoothies!