Afleveringen
-
The best part about road trips? Snacks in the car! We have a list of our favorites. Maybe you can add them to yours.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. We've got a passion for food and cooking that we'd like to share with you.
Plus, a one-minute cooking tip about coolers. And what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:39] Our one-minute cooking tip: keep a cooler in your car when you go shopping.
[02:22] Road-trip food: snacks to take in the car, the best treats to have on hand, and our favorites.
[15:22] What’s making us happy in food this week: loaded baked potatoes and an East Indian inspired trifle for dessert.
-
We're still on our kick about personal tastes. After three dozen cookbooks, we're nothing but opinionated about food! It's our passion, after all.
We'll let you know our preferences in the hopes we can hear more about yours. 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:
[00:54] Our one-minute cooking tip: keep a dry-erase white board by your freezer.
[02:43] Part two of the the foods we love and the foods we hate
[24:53] What’s making us happy in food this week? Fresca and jam oat bars.
-
Zijn er afleveringen die ontbreken?
-
We all have our likes and dislikes, even our loves and hates, when it comes to what we eat. We want to share ours with you!
You might be surprised what two long-time cookbook authors can't stand . . . and what they love.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. This is our podcast about our passion for food.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:35] Our one-minute cooking tip: Use a spatula (not tongs) to turn chicken in a skillet.
[03:25] The foods we love AND hate
[24:15] What’s making us happy in food this week? Cantonese fried turnip cake and passata.
-
We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published recipes. Here's a look inside what we do on an almost daily basis.
Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short crust, a roast, a pastry cream. You accept the frame, then begin to work inside it to create something new.
In this episode, we're going to take on the hypothetical of developing a trifle, a layered cake-and-custard dessert. We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:04] Our one-minute cooking tip: buy great butter for toast but supermarket butter for baking.
[03:21] How we develop a recipe. We're making up our own trifle, showing you the thought process and creativity it takes to create a new recipe.
[23:45] What’s making us happy in food this week? Ben & Jerry’s dairy-free Cherry Garcia and a kale salad with a nutritional yeast vinaigrette.
-
What's up with eggs? What's happened to the supermarket?
Bruce is on his own for this episode, since Mark is still recovering from his broken leg.
Join us for a fun and informative podcast about food and cooking!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:36] Our one-minute cooking tip: bake some breads in a heavy, superheated Dutch oven.
[02:31] What’s going on with eggs?
[12:56] What’s making Bruce happy in food this week? Decaffeinated coffee from Mexico!
-
How did a Jewish boy from New York become so enamored with pork belly?
Well, you probably know some of the answers. But Bruce is here (without Mark, who still has a broken leg) to tell you about his crush on pork belly, the most luxurious of all pork cuts.
He's also got a one-minute cooking tip as well as something that's making him happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:25] Our one-minute cooking tip: Keep a toothbrush in the kitchen for cleaning things (but not your mouth!).
[01:39] Bruce's wild relationship with pork belly!
[16:08] What’s making Bruce happy in food this week? Braised Brisket!
-
Mark is still recovering from his broken leg . . . so Bruce is in charge of the podcast again. So he's up for telling you about all the cooking he's been doing in the past month as Mark heals.
Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:27] One-minute cooking tip: don't break your leg!
[01:21] What I am making mark while he’s recovering
[11:12] What’s making me happy in food this week? Chocolate chip peanut butter biscotti!
-
New Year's resolutions. They're not easy to keep. Especially when it comes to food, which is so habitual, almost ritualized in our culture. How do you break the cycle?
We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared for a month and why it may disappear for a bit more before we can both be back at it.
But in the meantime, Bruce has a one-minute cooking tip for you, he's got a primer on ultra-processed foods, and he'll tell you what's making him (and Mark!) happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:49] Bruce's one-minute cooking tip: how to use your gas grill in the winter.
[02:47] Bruce's thoughts on ultra-processed foods . . . and maybe ways you can make an easy New Year's resolution.
[07:03] What's making Bruce happy in food this week: Zabar's appetizing!
-
Candy. It's the holidays. Who doesn't love candy?
We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:01] Our one-minute cooking tip: serve appetizers to keep people out of the kitchen.
[03:00] Our holiday candy memories! Divinity to toffee, cut candy to French nougat. And listen to Mark make a mistake! Divinity is made with corn syrup, not corn starch!
[21:43] What’s making us happy in food this week? Pretzels with dried cranberries & turkey rice soup!
-
Food magazines? Remember them? Sure, there are still a few around. But the print versions have certainly fallen off.
Back in the day, we had a long, full career with food magazines, including being contributing editors and columnists for some of the biggest. Do we have stories to tell!
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've written over ten thousand recipes for magazines. And we're so glad you're willing to share our passion for food and cooking!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:54] Our one-minute cooking tip: Have the supermarket butcher unwrap shrink-wrapped meat to make sure it's still good.
[02:54] We're laughing through our stories about writing for food magazines!
[24:19] What’s making us happy in food this week? Our new cookbook that's out in the summer of 2025, as well as vintage port.
-
Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very.
We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed salad.
[02:35] Champagne alternatives for the holidays: Cava, Prosecco, and Cremant.
[17:57] What’s making us happy in food this week: wild pheasant braised with apples and lamb birria.
-
If you're like us, you end up with leftover turkey at the holidays. (Bruce has a poultry theory: You start with one chicken per person and build from there.) After twenty-five-year career in the cookbook business, we've got lots of ideas for leftover turkey.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've published tens of thousands of original recipes in our career. So yep, we know a thing or two about turkey.
Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09] Our-minute cooking tip: Salt burger patties after you shape them.
[03:37] What to do with leftover turkey: recipe ideas for after the holiday feast.
[17:07] What’s making us happy in food this week: Burgers topped with sweet pickle relish and chili crisp as well as air-fried cauliflower florets and sliced fresh jalapeño chilis.
-
It's that time of year: turkey time! Or at least in the U. S. But really anywhere, given that a roasted turkey is such a treat, summer or winter. Great for sandwiches, great for hot meals on cold nights.
We're here to help. We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks (not counting the ones ghost-written for celebrities). We've been talking Thanksgiving for a long time in our career. We've got some tips and tricks to make that turkey the best it can be.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07] Our one-minute cooking tip: Keep the gravy warm in a thermos. (Seriously?)
[03:54] How to cook a turkey: with a brine, from frozen, in a deep-fryer. Plus, alternatives to turkey for Thanksgiving.
[27:47] What’s making us happy in food this week: turkey-rice soup and pear jam with almond butter.
-
In North America, Chinese food has changed soooo much over the last thirty years. Let's talk about what's gone on, from Sweet And Sour Pork to the crazy-good range of Szechwan food available now.
We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and this is our podcast about that passion. We've developed tens of thousands of original recipes in our career and even ghost-written several cookbooks for celebrities.
Thanks for being on this journey with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:11] Our one-minute cooking tip: Watch out for hidden caffeine in your food.
[03:38] What’s happened to Chinese food in North America? Let's talk about the incredibly changed landscape of Chinese cooking, from the once-favorite chop suey to today's incredible range of dishes at regional Chinese restaurants in North America.
[23:00] What’s making us happy in food this week: Korean rice cake carbonara and osso buco.
-
Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.
Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.
[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.
[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.
-
A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink?
A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal.
Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57] Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.
[03:42] Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.
[13:35] What’s making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!
-
Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you.
So let's talk tree syrups!
Here are the segments for this episode of COOKING WITH BRUCE & MARK;
[00:39] Our-minute cooking tip: add a little maple syrup to bottled salad dressings, barbecue sauces, and marinades for a flavor boost. Or stir maple syrup into softened butter.
[02:33] All about tree syrups: maple, black walnut, birch, and beech. A true treat. We'll share our tasting notes with you. If you sign up for our newsletter at cookingwithbruceandmark.com, you can find our about our favorite producers.
[18:42] What’s making us happy in food this week: whitefish salad and beef daube.
-
It's fall in our part of the world . . . which means it's apple season. We love picking apples. And we want to share our passion for apples with you.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus another on the way). We've published tens of thousands of recipes. We've got a passion for food and cooking. Thanks for coming along with us!
These are the segments to this episode of COOKING WITH BRUCE & MARK:
[00:58] Our one-minute cooking tip: Refresh glazed donuts in a little butter in a skillet.
[03:13] Let's talk about apples, the great fall treat.
[15:09] What’s making us happy in food this week: chestnuts and rice + kimchi.
-
Mustard or ketchup? Which camp are you in? Or are you some sort of envoy between the camps?
We're talking about mustard and ketchup, a culinary showdown in many North American homes.
We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (and counting). We've developed over ten thousand original recipes in our career. And we've been contributing editors for old-school publications like EATING WELL and COOKING LIGHT.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:46] Our one-minute cooking tip: Make ketchup more interesting by spicing it with five-spice powder, prepared horseradish, tamari sauce, or another savory condiment.
[02:20] Our mustard-ketchup showdown! We're talking about our personal histories with these condiments as well as their cultural history. Which camp are you in?
[19:29] What’s making us happy in food this week: lemon-pear oat cookies and kasha varnishkes.
-
Pizza. Seems easy enough. Except it's not. So many choices . . . which lead to so many debates. Thick v. thin. Tomato sauce v. pesto. Meat or not. Parm cheese or not.
We've even written a pizza book: PIZZA: GRILL IT, BAKE IT, LOVE IT! It's a collection of recipes in which everyone is made for both the grill and the oven. If you want to see that book, you can check it out here.
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus two knitting books (from Bruce), plus a memoir (from Mark), and yet more cookbooks in the works. We're delighted to share our passion about food and cooking with you. Thanks for joining us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03] Our one-minute cooking tip: Ignore the TikTok trend of washing ground beef.
[04:22] The great pizza debate: crust, toppings, origins, the whole thing!
[18:32] What’s making us happy in food this week: sake and fresh-caught tuna.
- Laat meer zien
