Cooking with Bruce and Mark

Who doesn't love brownies? But there are so many mixes on the market. We thought we'd give a bunch of them a shot and see which comes out on top.

Want to try our favorite mix? It's right here.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks to our names, not counting the ones ghost-written for celebrities. We live for food and cooking, as you can imagine. If you'd like to check out our latest cookbook, THE LOOK & COOK AIR FRYER BIBLE, please go to this link here.

Besides brownies in this show, we've also got a one-minute cooking tip ahead. And we'll let you know what's making us happy in food this week.

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

[00:59] Our one-minute cooking tip: Cut potatoes into smaller bits for faster cooking.

[02:37] Our taste test of brownies from boxed mixes. You won't want to miss the fun!

[16:51] What’s making us happy in food this week? Finger Lakes wine-tastings and a Finger Lakes fry bar for lunch!

Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. With over three dozen titles to our names, our latest is THE LOOK & COOK AIR FRYER BIBLE. You can find it here.

On this episode of our food and cooking podcast, Bruce interviews Sandra Gutierrez, author of the brand-new cookbook LATINÍSIMO. You can find that book at this link.

We've also got a one-minute cooking tip about skewers. And we'll tell you what's making us happy in food this week.

[01:00] Our one-minute cooking tip: Use two skewers for grilled items so the foods don't spin around on the skewer when you turn it.

[02:53] Bruce's interview with Sandra Gutierrez, author of of the brand-new cookbook LATINÍSIMO.

[24:25] What’s making us happy in food this week? Bourbon and freshly dug fall vegetables.

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're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!

In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.

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

[00:57] Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.

[02:38] We're making garlic chili noodles!

Here's the recipe. For ingredient links, scroll down a bit.

For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).

Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.

Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).

Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.

For the dried, wide, "hand-cut" noodles we used, click here.

For the dark soy sauce, click here.

For the black vinegar, click here.

And for the Sichuan chili flakes, click here.

[16:48] What’s making us happy in food this week: fall raspberries and MOD Pizza.

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.

Welcome! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with more than a million copies sold over the years.

Our latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE. It's a comprehensive look at using your air fryer to its full potential with over 700 photographs, one for every step of every recipe. You can find it here.

In this episode of our food and cooking podcast, we're taste-testing store-bought chocolate chip cookies. See which we think are worth the calories (and money) and which are best given a pass.

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:

[01:10] Our one-minute cooking tip: Fry in tall or deep pots to reduce the splatters.

[05:31] Our taste-tests of store-bought chocolate chip cookies. We'll rate them and let you know how the stand up to each other. Join in the fun!

[15:55] What’s making us happy in food this week? Pork ribs and half sour pickles!

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!

As part of our new format for this long-running podcast, we now have segments in which we taste-test and rate common foods or ingredients.

We've spent over two decades in the kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've sold over 1 million (!) copies of our cookbooks. Out latest, out in November, 2023, is THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.

We're not talking about that book in this podcast episode. We're taste-testing Parmigiano-Reggiano (or "Parmesan cheese," as it's sometimes misnamed.) We got many of the cheeses we're trying from this website. Check it out!

We also want to tell you about our one-minute cooking tip, as well as what's making us happy in food this week.

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

[01:39] Our one-minute cooking tip: Use a salad spinner. If you'd like to find the one we recommend, click this link.

[03:53] We're taste-testing Parmigiano-Reggiano. We got ours (mostly--except for the U. S. supermarket standard--here).

[19:22] What’s making us happy in food this week? New England apples and baklava.

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.

Homemade Worcestershire sauce? You haven't lived until you've tried it. It'll make you unfit for the bought bottle. And it's such a terrific marinade on its own, right over a steak or chicken breasts for thirty minutes before they hit the grill or skillet.

Plus, it's a great holiday gift, bottled in little one-pint containers for friends.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with thirty-six titles to our names, including our latest, THE LOOK AND COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.

If you want the complete recipe for this incredible concoction, please go to our website, cookingwithbruceandmark.com.

Otherwise, let's dig in! Here are segments for this episode of the podcast:

[00:47] Our one minute cooking tip: use a rack in the saucepan for the best hard-cooked eggs.

[02:03] We're making Worcestershire sauce! Get ready. It's a long list of ingredients AND it needs to ripen for a while in the fridge before it's ready.

[19:10] What’s making us happy in food this week? Toasted coconut-covered marshmallows and chopped salads.