Join us, Bruce Weinstein and Mark Scarbrough, as we tell you some of what we've learned in over twenty years in the cookbook business. Why are print cookbooks still more popular than e-cookbooks? How are cookbooks created once the manuscript is turned in? We've got lots of answers after so many books. We've also got our one-minute cooking tip and our best air-frying tricks, after writing two air-frying books and now working on a third. We're so happy you're here. These are the segments for this episode of COOKING WITH BRUCE AND MARK: [1:06] Some of our thoughts after over twenty years in the cookbook business. [11:41] Our one-minute cooking tip: get your spices away from your stove! [12:51] After so many cookbooks and craftsy classes, we've got a ton of air-fryer tricks and tips so that you can get the most out of your machine. [19:08] What’s making us happy in food this week? Summer-fresh strawberries and packaged cold brew!
Hi! We're Bruce Weinstein and Mark Scarbrough, the authors of almost forty books, including thirty-five cookbooks. This is our food and cooking podcast. We've got our take on some of the latest food news, a one-minute cooking tip you don't want to miss, and an interview with two guys who started up a food business in this challenging economy. Oh, and a little about char siu and hot brown, about as different as possible, but two things that are really making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:48] Our take on some of the latest food news: Bordeaux wine hijinks, vegan meat labeling problems, a global shortage of frog legs, and more! [14:32] Our one-minute cooking tip: Use a Bundt pan as a vertical roaster for chicken. [16:11] Bruce's interview with Alan Thayer and Richard Marchesseault, the founders of of Spice320. An in-depth discussion about following your dream to open a food business in this challenging environment....
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of forty books, including almost three dozen cookbooks, Bruce's knitting books, and Mark's memoir, BOOKMARKED. This is our food and cooking podcast, full of tips, information, and interviews with big-time authors and food personalities. We hope you'll stick around to talk about the latest rage of hard seltzer, hear from Lauren Thomas, and learn our favorite cooking tips and choices. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] A lot about one of the latest crazes: hard seltzer--including a taste test on air! [12:56] Our one-minute cooking tip: how to choose a watermelon. [15:10] Bruce's interview with Laruen Thomas, author of The Modern Hippie Table [28:13] What’s making us happy in food this week. kimchi and potato salad with lots of bacon!
Hey there. We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks under our own names and not counting all the ones ghosted for celebs. Our food and cooking podcast today is a mixed bag: finding a decent restaurant, a one-minute cooking tip (really, more about restaurants), an interview with Molly Gilbert (author of SHEET PAN SWEETS), and a rundown of what's making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:30] When we travel, how do we find a good restaurant? [15:22] Our one-minute cooking tip (or really, our one-minute restaurant tip): lead with any issues you have when ordering at a restaurant. [16:48] Bruce's interview with Molly Gilbert, author of SHEET PAN SWEETS [25:04] What's making us happy in food this week: homemade rice noodles and smoked ham!
Hey there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks, including lots of tomes of the Instant Pot and the air fryer. This is our podcast about food and cooking. We have a lot of fun. We hope you do, too. This episode is a bit of a mash-up of topics: food shortages, cooking tips, and an interview with the fabulous Lukas Volger (who Mark has followed on Instagram forever because of his gorgeous photography). Here are the segments for this episode of COOKING WITH BRUCE and MARK: [01:10] A little about some current weird food shortages that are happening around North America. [08:15] Our one-minute cooking tip: use an apple corer to cut a potatoes into steak fries. [09:56] Bruce's Interview with Lukas Volger, author of Snacks For Dinner. [23:57] What’s making us happy in food this week. sheet cakes and summer-sweet watermelon!
Hey there! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (not counting the ones for celebs) and the hosts of this fun podcast about food and cooking. This episode is mostly about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We hope you have a great time. Find us on social media and tell us your thoughts. Here are the segments of this episode of COOKING WITH BRUCE and Mark: [00:58] A little about eating flowers from your garden--or the edible flowers you might find at some "up" 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.
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks. Welcome to our podcast about food and cooking. We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love). Find us on social media accounts under our own names and tell us about the weirdest potato chips you've seen (or eaten!). Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:51] A lot about pasta: favorite shapes, questions about those shapes, and our best new find, gluten-free yellow lentil pasta (yum!). [13:45] Our one-minute cooking tip: don't put oil in the water when you boil it for any pasta, dried or fresh. [15:14] Bruce's interview with Vicky Bennison, producer of the super popular YouTube channel Pasta Grannies and author of the up-coming book, PASTA GRANNIES: COMFORT COOKING. [28:37] What's making us happy in food this week: mala (hot and numbing) hot pot potato chips and iced tea!
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're glad you've joined our show. This episode of Cooking With Bruce And Mark is all about chilis and includes an interview with the fabulous Tara "Teaspoon" Bench. Here are the segments of this podcast: [01:12] All about chilis--the fruit, not the restaurant! [12:36] Our one-minute cooking tip: wear surgical gloves when dealing with chilies [13:35] Bruce's interview with Tara Bench, author of DELICIOUS GATHERINGS [22:36] What’s making us happy in food this week: horseradish cheddar and er jing tao chilis.
Hi, we're Bruce Weinstein and Mark Scarbrough. We've written three dozen cookbooks (with more on the way) and we're excited to talk about food and cooking on our podcast in which we get a little silly, a little serious, and find like-minded people who are as into food as we are. This show is about a culinary ingredient that most of us never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails. And Bruce interviews Emmanuel Laroche, the author of the upcoming book CONVERSATIONS BEHIND THE KITCHEN DOOR. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:59] You’re putting ice in that? A frank discussion about a culinary ingredient nobody talks about! [14:17] Our one-minute cooking tip: how to make better ice. [16:00] Bruce’s interview with Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR. [39:20] What’s making us happy in food this week: spiced pickled peaches...
Hi, we're Bruce Weinstein and Mark Scarbrough. And we're on vacation this week. So we're rerunning a listener favorite (at least, if we can trust the download numbers). We're offering up our answers to some of the most common cooking mistakes we all make. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:50] Softening cream cheese when baking with it [4:02] Softening butter for baking [6:15] Testing meat to see if it's properly cooked [8:33] Cooking with the right heat [9:54] Measuring flour [12:31] Adding salt