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.

Keeping Purchased Condiments, Our One-Minute Cooking Tip, An Interview with Lauren Chitwood, Haiga Rice, Coconut Water & More!

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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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 TO OUR KITCHEN: We're discussing food in the news!

Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years. We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:09]	One-minute cooking tip: Pick the smallest chicken. [03:40]	What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive. [19:32]	What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).

WELCOME TO OUR KITCHEN: We're talking about photography in cookbooks!

Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:56]	Our one-minute cooking tip: Rent a tablescape! [04:15]	Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA. [18:44]	What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.

WELCOME TO OUR KITCHEN: We're talking about genetics and food preferences!

Chocolate coconut macaroons. Not almond cookies. But very simple cookies loaded with coconut and almost fudgy at the center. A true treat. And we're making them in our kitchen for this episode of COOKING WITH BRUCE & MARK. Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us! Here are the segments for this podcast episode: [00:55]	Our one-minute cooking tip: Always use kosher salt for brines and marinades. [03:12]	We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe: Heat the oven to 350F/175 C fan or convection. Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper. Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form. Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers. Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut. Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined. Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying. [14:57]	What’s making us happy in food this week: jammy oat bars and dried pears.

WELCOME TO OUR KITCHEN: We're making chocolate coconut macaroons!

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).

Keeping Purchased Condiments, Our One-Minute Cooking Tip, An Interview with Lauren Chitwood, Haiga Rice, Coconut Water & More!

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