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Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!
 
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Hey, everyone has kitchen failures. Food fails. Dinner fails. Dessert fails. Even guys who’ve written over thirty-five cookbooks! Don’t judge! We’ve had lots! Here’s a few of our favorites: things we’ve seen, things we’ve done. It’s not pretty. But it’s life. Stuff (ahem) happens. To all of us. [00:37] Over-brined turkey [04:15] Disastrous pie crus…
 
Yes, it's true. We're supposed to like everything. But we don't. And not just ill-prepared food. We each have distinct likes and dislikes of whole categories. Strange, no? After thirty-five cookbooks and countless magazine articles, after over 12,000 published recipes. But it's true. So here's the list. [00:43] Bruce hates root beer. [02:35] Mark h…
 
A while back, we started making videos for our YouTube channel. Mind you, we're super late to this game. We've had the channel for years--and done nothing with it. So we started out with an iPhone and an idea. Then we got serious. Join us, Bruce Weinstein and Mark Scarbrough, as we give you a little peek at what it takes to make our YouTube videos.…
 
What's a cookbook without photos? An old one. When we started publishing cookbooks with New York publishing houses, way back in the late 1990s, almost no cookbook was photographed. Think about the big ones. THE JOY OF COOKING? MASTERING THE ART OF FRENCH COOKING? Most by Marcella Hazan? Not a photo to be seen. These days, cookbooks HAVE TO be photo…
 
We've started looking for a new fridge--and we've been lost among so many details that we thought we'd offer a podcast episode on our experience and the things we've discovered that are the best options in the new refrigerators on the market. Join us, Bruce Weinstein and Mark Scarbrough, as we look at some of the tricks and secrets of buying a frid…
 
After three Instant Pot cookbooks published and one more on the way, we know a thing or two about America's favorite appliance. Join Bruce Weinstein and Mark Scarbrough for this second episode in our series about IPs. How do you know which one is right for you? In the first episode of this series, we covered some of the basics. Now we're getting a …
 
Let's get this out of the way: Instant Pot is a brand, not an appliance. There are other manufacturers of electric pressure cookers and electric multi-cookers. In this show, we're only talking about the brand Instant Pot. We've published three Instant Pot cookbooks--and have just turned in our fourth on restaurant copycats for the Instant Pot. We'v…
 
This episode of the podcast COOKING WITH BRUCE AND MARK is the second in a two-part series about making better cocktails. Hi, we're Bruce Weinstein and Mark Scarbrough. And we've come out of dry January to look back at the liquor cabinet and start making cocktails again. In the previous episode of this series, we talked about using better ingredien…
 
We're out of Dry January. We're somewhere in the middle of cocktail February. And we've got ways to up the cocktail game at your house. Join us, Bruce Weinstein and Mark Scarbrough, as we offer you three simple tips to make every cocktail you prepare way better than you'd imagined. Cocktails are not rocket science. But with a little finesse, they c…
 
We've been around long enough in the food business to see slow cookers be in vogue, go out of vogue, and come back in. Even Instant Pots have a slow-cooker setting. (And the Instant Pot brands make a dedicated slow cooker, too.) But let's face it: sometimes slow cookers make dull meals. Yes, it has to do with the recipe. But it also has to do with …
 
In this third and last part of our series on how to make take-out better, we're talking about you can do at home to make whatever you've ordered better. Join Bruce Weinstein and Mark Scarbrough as we take you through our final ideas about to freshen up take-out. Skip the microwave. There are better ways to work! [00:53] How to make take-ouyt pizza …
 
We're all eating more take-out--and even prepared foods from the supermarket. But let's face it: things lose, um, oomph in transit. And prepared foods really suffer after a day or two in the fridge. How do you bring back all those great flavors in take-out? We've got lots of ideas. In this second part of our series on freshening up take-out, we tal…
 
We've got a three-part series on how to freshen up take-out. Listen, we're all doing it more, whether it's because of Covid or busy lives or the many services that now deliver right to our doors. But let's face it: take-out's not always so great. How do you make it better? Join us, Bruce Weinstein and Mark Scarbrough, as we offer you our first (may…
 
Brining is the key to success on the grill, in the oven, and often in a skillet. Brined meat is tastier, juicier, and more tender. Join us, Bruce Weinstein and Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes. Have a pen ready. Your grill grate needs this episode. Your roasting pan, too. Here are t…
 
Without a doubt, the air fryer is the #1 food trend for 2021. How do you know what to buy? What air fryer would be best for your life? And how can you get the best out of it? Hi, we're Bruce Weinstein and Mark Scarbrough--and we wrote "The Essential Air Fryer Cookbook." It's the only cookbook on the market that sizes every recipe out for (almost) e…
 
Hey there. Join us, Bruce Weinstein and Mark Scarbrough, as we count down to what we see as the three top food trends for 2021. We've researched what big supermarket chains are buying, what seems to be getting the most publicity traction, and what's already starting to pop in the market. [00:29] Flavored salts, mostly as condiments. [06:51] Upcycle…
 
Oil--mostly plant-based and liquid in some form--is a culinary staple. But the sun doesn't rise and set on vegetable oil. There are so many different oils on the market. Join us, Bruce Weinstein and Mark Scarbrough, as we run down the specifics of many sorts of oil, all designed to make your food tastier. Listen, you're spending 120 calories on eve…
 
Here's a show based on a listener's request. Someone wrote us in the Facebook group "Cooking with Bruce and Mark" and asked if we'd do a deep dive into olive oil. We were only too happy to oblige! And we learned a lot. The last time we wrote about olive oil, almost four years ago, things were grim in the U. S. Fakes abounded. There was no overarchi…
 
Rice is a global staple--and an American success story. Rice farmers in California's central valley, the lowlands of the American south, and elsewhere have turned rice into a staple crop in parts of the world where rice was almost unknown previously. There's a lot to know about rice: types, grain sizes, cooking tips. Join Bruce Weinstein and Mark S…
 
We've got ten food gifts this year, all ready to go for the holidays. Join us, Bruce Weinstein and Mark Scarbrough, as we work down our list for the best holiday gifts this season. Many of us are spending the holidays far from family or friends. A food gift in the mail would surely cheer the day as we're far apart. Just a note: we are not endorsed …
 
Citrus is showing up in abundance in our markets. Join us, Bruce Weinstein and Mark Scarbrough, as we walk you through what you need to pick the best and get the most for your money this winter. Citrus is one of the best reasons for the weather to turn cold: that refreshing bite of summer sun on the coldest days. Tangerines, oranges, limes, grapefr…
 
Unfortunately, many of us won't be with our family and friends this holiday season. So to help us figure out how to make a smaller table more festive, here are some of our suggestions, not just for the main course, but for the whole meal. Join us, Bruce Weinstein and Mark Scarbrough, as we discover ways to keep Thanksgiving and the coming holidays …
 
True, Thanksgiving is often a big family event. But Covid is upon us in horrible ways, so many of us are limiting our celebrations dramatically. We're not traveling to family as we usually do. We'll miss that big, loud table of fun. It's sad, yes, but we should make the best of it. So join Bruce Weinstein and Mark Scarbrough as we talk through smal…
 
Join Bruce Weinstein and Mark Scarbrough on COOKING WITH BRUCE AND MARK as they talk about, well, NOT cooking. This is a show about Mark's other podcasts. Literary podcasts. One, LYRIC LIFE, is a small podcast about the pleasures of lyric poetry: Keats and Dickinson, modern and old-school, not and back then. The other is a much grander affair: a wa…
 
Join Bruce Weinstein and Mark Scarbrough as they take a quick look at some of their favorite cookbooks. They're picking oldies and newcomers for the lists. We'd love to hear your favorites. Connect with us on social media! Who doesn't love a good chat about cookbooks?بقلم Bruce Weinstein & Mark Scarbrough
 
A listicle! Of the top ten cooking mistakes. At least from our perspective. Join us, Bruce Weinstein and Mark Scarbrough, on our podcast COOKING WITH BRUCE AND MARK as we talk through the top ten mistakes we've seen in the kitchen after thirty-five cookbooks, over 12,000 original recipes , and countless cooking classes both live and online.…
 
We wrote another INSTANT POT book! We're calling it "the next generation," although we promise it doesn't have Picard's apple pie or Data’s chili in it. Instead, we're taking on a range of tools to expand how you use the pot: the pot-in-pot method (best rice!), egg-bite molds, springform pans, and more. We've got traditional braises, chilis, stews,…
 
Sure, we're always for cutting costs. We grab sales. You don't even want to see us in the store when the frozen shrimp and scallops go on sale. And that week after Thanksgiving? The turkeys at twenty-cents a pound are ours, thank you very much. But there ARE things at the supermarket that are worth the splurge. Join us, Bruce Weinstein and Mark Sca…
 
Fall's a great time to grill. In this episode of COOKING WITH BRUCE AND MARK, join Bruce Weinstein and Mark Scarbrough as we offer you ideas for keeping that outdoor fire hot this autumn. And if you don't want to cook outdoors, consider these ideas for a grill pan on the stove on a really chilly night. Join us at the grate!…
 
So you buy cranberry sauce in November. Or maybe you make your own. And then you never see the stuff again until the next year. You're missing out! Join Bruce Weinstein and Mark Scarbrough as we offer you lots of ways to use this terrific, full-flavored condiment all year round!بقلم bruce weinstein & mark scarbrough
 
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 Bruce Weinstein and Mark Scarbrough as we offer tons of ideas for those shrimp--and maybe some dating advice, too. Hey, we're having fun! Join in.بقلم bruce weinstein & mark scarbrough
 
Canned black beans are a great pantry staple. There are so many ways you can add them to stews, braises, dips, spreads, and sandwiches. In this episode of Cooking with Bruce and Mark, Bruce Weinstein and Mark Scarbrough tell you lots of ways to make that can of black beans count!بقلم Bruce Weinstein & Mark Scarbrough
 
In our house, we go through olives by the truck load. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better. They make a great addition to pasta sauce. Blitzed in a food processor, they make a savory dip with loads of flavor. This week Bruce Weinstein and Mark Scarbroug…
 
We bet almost everybody has a jar of marinara sauce in the pantry. Sure, you can make your own. (You should!) But sometimes, speed is of the essence. That's why we've got lots of ideas for marinara. Join Bruce Weinstein and Mark Scarbrough as we run down some of our best--and as we have a bit of fun along the way. Just remember: a jar of marinara s…
 
We've done canned tuna. Why not canned salmon? It's a fine thing to keep in the pantry because you can do so much with it. Join Bruce Weinstein and Mark Scarbrough as we give you some of our best ideas for a can of salmon. And you thought it only came fresh!بقلم bruce weinstein and mark scarbrough
 
On this episode of Cooking with Bruce and Mark, we get (way too?) excited about one of our favorite things: maple syrup. And not just because we live in rural New England! Maple syrup is a treat any time and anywhere. And we've got ways to use it you may have never imagined. We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and…
 
Parmigiano-Reggiano. Parmesan. Not the stuff in the can. The real stuff. You may have it in the fridge. But there's way more to do with it besides grating it onto pasta. Have a listen to this episode in which we bat back and forth ideas for one of the world's favorite cheeses.بقلم bruce weinstein and mark scarbrough
 
What happened to hummus? It went from being this exotic spread to a North American staple. Most of us have hummus in the fridge. And most of us slather it on crackers or in wraps. But we've got ideas for hummus way beyond the ordinary! Here's how to turn our favorite condiment into an essential part of cooking, not just snacking!…
 
We'll bet everyone has a can of tuna fish in the pantry. And what do you do with it? Make a sandwich? Make tuna fish salad? That's only the start! Listen in and have a laugh with us as we talk through our favorite ideas for that can. Hey, we might even inspire you to go beyond the can. Way beyond the can. Out into unchartered culinary territory. Ju…
 
We bet everybody's got a bottle of mustard in the fridge. And maybe an unopened one in the pantry. What to do with all that mustard? We've got some great ideas for using a favorite condiment, more than just putting it on a bun! Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your kitchen. Have a listen and ma…
 
We all have a container or raisins in our pantry. Some full, some with just a handful. Golden or black, there i so much more to do with raisins than just grab a quick snack and we'll fill you in on our culinary secrets. Indeed, raisins are the secret ingredient to make everything taste better from meatballs to salsa. We'll even offer up a recipe fo…
 
Imagine super fast and super easy 2-ingredient sweet and creamy frozen yogurt. Or super simple curried chicken. An d half dozen other yogurt recipes -- well, we have them in today's episode. Whether you like Greek yogurt or regular-style, vanilla or plain, low fat, fat-free, or full-fat, we have you covered with incredible ideas and lots of laughs …
 
As hard as it is to come to grips with, sometimes we all have a tiny bit of booze in the bottle that's either not enough for a couple of cocktails or the beer's gone flat, or some other horror. In today's episode we give you great culinary ideas for that tiny bit of vodka, the drop of tequila, and all those half bottles of flat beer. Plus we tell y…
 
Typically, these little oily fish are packed cheek to jowl in tiny cans and topped with olive oil. And yes, they're good for you. But not everyone is in love with them right out of the can. We've got some ideas that use these tasty little filets in ways you may never have thought of. So listen in and discover the culinary secret chefs (and pretty m…
 
We all have a jar of honey in our pantry. And aside from putting some in our tea, spreading some on toast, and sweetening our smoothies, most of us rarely touch it. The good thing is honey lasts forever. The other good thing is that we have 10 ideas to use honey in cooking that will have you falling in love with this sweet sticky liquid all over ag…
 
We all have a bottle of ketchup in our fridge. And mostly it's reserved for french fries or burgers. In today's episode we'll offer up ideas for using this sweet and tangy condiment in ways you may never have thought of. And you know those little ketchup packets you get at fast food restaurants? We even have a few tricks for those as well!…
 
Here is part 4 (the final episode) of our series So You Want To Write A Cook Book. The recipe testing is done. The kitchen work is over. And now it's time to sit down and write the book. In this episode Mark offers tips and advice on writing - the discipline of writing stay the same whether it's recipes, fiction, or memoir. It's creative process bu…
 
In the third installment of So, You Want To Write A Cook Book, we take you into the kitchen. You'll see how we approach flavors and recipes and how we go about the day to day testing of recipes and structuring them into a book. Too many soups? Not enough noodles? We cover how we make those decisions and offer up some advice that will help with your…
 
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