Cooking with Bruce and Mark

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and we love chili crisp more than we can say. No wonder we were so excited to talk to beloved internet sensation James Park, the author of the new book CHILI CRISP.

If you want to get your copy, you can order it here.

We'll also give you a one-minute cooking tip and we'll tell you what's making us happy in food this week.

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

[01:00] Our one-minute cooking tip: a little mashed up tinned or jarred boneless anchovies makes so many dishes more savory.

[03:41] Bruce's interview with "emotional eater" and internet sensation James Park, author of the new book CHILI CRISP.

[22:53] What's making us happy in food this week? Spatchcocked chicken on the grill and a Middle Eastern restaurant in West Hartford, Connecticut: Zohara.

Welcome to the fourth season of the podcast COOKING WITH BRUCE & MARK. We've changed things up a bit. We've still got a one-minute cooking tip. And we'll still let you know what's making us happy in food. Otherwise, we're focusing each podcast episode on an interview, a recipe, or a taste-test.

This week, come into our kitchen as we make chicken "char siu" in an air fryer. Admittedly, we're a bit crazy: turning a classic Chinese barbecued pork into one for boneless skinless chicken thighs--and then getting them crunchy in an air fryer.

We love that classic flavor, which we can only get with a classic Chinese ingredient: fermented red bean curd. You'll probably need to find it at an Asian grocery store, although we've found it at Walmart! Or you can order it here.

Speaking of ordering, our brand-new cookbook is THE LOOK & COOK AIR FRYER BIBLE: 125 recipes with 704 step-by-step photos. Click the title to get your copy!

Thanks for being with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:58] Our one-minute cooking tip: Whenever you turn the oven on, think about what else you can cook at the same time.

[01:30] We're making chicken "char siu." For the recipe, please sign up for our newsletter on the splash page our website here. Or find the recipe on our website under the blog for these podcast episodes.

[17:19] What's making us happy in food this week: homemade crème de cassis and French press coffee.

Lobsters and soft-shell crabs. In our part of the world, they spell "summer." But how do you know how to buy the best?

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and hundreds of magazine articles and columns. We've developed over 12,000 original recipes in our career. And yes, a few of them have been about lobsters and soft-shell crabs! You might want to check some of them out in our 900-recipe tome, THE ULTIMATE COOK BOOK.

Join us as we talk about how to buy the best. And then listen to the finale for the third season of our podcast. We're going on hiatus and revamping the show. When we return, we'll have more live cooking shows, more interviews with new authors, and a new feature you won't want to miss: the taste test.

Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[02:42] All about choosing and cooking lobsters.

[13:50] All about choosing and cooking soft-shell crabs.

We introduce our new cookbook: THE LOOK & COOK AIR FRYER BIBLE.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and even after over three dozen cookbooks, we're still excited about the latest. It has over 700 photos! One for every step of every recipe! You can check it out here.

Plus, we've got a one-minute cooking tip for baking more flavorful treats. Bruce interviews Carolina Doriti about her cookbook on Greek cuisine and culture, SALT OF THE EARTH. And we tell you what's making us happy in food this week.

Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:00] How we shot 700 photos for our new book, THE LOOK AND COOK AIR FRYER BIBLE.

[09:59] Our one-minute cooking tip: For baking recipes, don't add dried spices with the dry ingredients but with the wet ones.

[12:43] Bruce interviews Carolina Doriti, author of SALT OF THE EARTH: SECRETS AND STORIES FROM A GREEK KITCHEN.

[25:19] What’s making us happy in food this week? A great pilsner and summer pudding.

Pies from all over the United States! Plus, ways to get over your reluctance to cook. And a one-minute cooking tip.

We've got it all. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three cookbooks including THE LOOK AND COOK AIR FRYER BIBLE (which you can find here).

We've got a packed show this week. Tips on getting over your not-cooking vibe. A one-minute cooking tip about salt. An interview with Stacey Mei Yan Fong about her book 50 PIES 50 STATES. And we tell you what's making us happy in food this week.

Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:57] How to get over your reluctance to cook.

[14:50] Our one-minute cooking tip: Use a salt cellar in the kitchen, rather than a salt shaker.

[16:35] Bruce interviews Stacey Mei Yan Fong, the author of 50 PIES 50 STATES.

[31:58] What's making us happy in food this week? Hunan preserved mushrooms and fermented Sichuan chilis.

Fried chicken. There must be as many ways to make this U. S. favorite as there are people in the U. S. who still make it.

We've written quite a few recipes for fried chicken. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Lately, we've been all into air-frying chicken. You can check out some of our recipes by clicking on THE ESSENTIAL AIR FRYER COOKBOOK, THE INSTANT AIR FRYER BIBLE, and THE LOOK & COOK AIR FRYER BIBLE.

Come along with us as we explore the world of fried chicken, not only through our own experiences but also with Susan Jung, author of the new book KUNG PAO AND BEYOND. We've also got a one-minute cooking tip. And we tell you what's making us happy in food this week.

Thanks for spending time with us! Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:26] All about fried chicken from our cooking adventures and our lives

[11:55] Our one-minute cooking tip: If you don't weigh your ingredients for cookies, bake one cookie first to understand how your dough cooks.

[14:04] Bruce's interview with Susan Jung, author of the brand-new Kung Pao And Beyond.

[28:27] What’s making us happy in food this week? Suze and tinned smoked salmon by Fishwife Tinned Fish Company

We love farmers' markets. They may not be quite as hip as they once were, but they're still a great place to shop, meet people, and try new foods.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors to COOKING LIGHT and EATING WELL. If you'd like to check out some of our books, click on THE KITCHEN SHORTCUT BIBLE, THE LOOK & COOK AIR FRYER BIBLE, or THE INSTANT POT BIBLE.

In this episode, we're talking about why you should still seek out your local farmers' market. We've got a one-minute cooking tip about better vinaigrettes. Bruce interviews Leslie Wilcott-Henrie, the president of the Lexington, Massachusetts, farmers' market. And we tell you what's making us happy in food this week.

Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:20] Let's talk about farmers' markets. Why should you still seek them out? What should you be looking for? How do you find the bargains?

[13:47] Our one-minute cooking tip: Don't wash jars of preserves but make a vinaigrette with the leftovers.

[15:03] Bruce interviews Leslie Wilcott-Henrie, head of the Lexington, Massachusetts, Farmers' Market

[32:02] What’s making us happy in food this week? Shanghai leek sauce and Sichuan xing bing!

Food allergies. They prove important if sometimes difficult when you've got guests. We've got lots of answers.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about food allergies and how to handle them when you're cooking for others. We've got a one-minute cooking tip for better burgers. Bruce interviews Kayla Cappiello, a cookbook author who specializes in allergy-free cooking. And we let you know what's making us happy in food this week.

Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:03] Cooking for people who can’t eat certain things.

[12:39] Our one-minute cooking tip: Pile potato chips for a hamburger.

[13:48] Bruce interviews Kayla Cappiello, the author of EASY ALLERGY-FREE COOKING.

[29:51] What’s making us happy in food this week? Pizza bagels (a recipe on our new TikTok channel) and Mark's standard breakfast: a piece of hard cheese and a handful of berries.

We're talking cocktails! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including a few about cocktails, like THE ULTIMATE PARTY DRINK BOOK (which you can find here).

We've got the details on the history of the word "cocktail." We've got a one-minute cooking tip for cooking prep. Bruce interviews the legendary Michael Ruhlman about his book, THE BOOK OF COCKTAIL RATIOS. And we tell you what's making us happy in food this week.

We're so glad you're with us on culinary journey. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:15] Our quick history of the word "cocktail."

[13:02] Our one-minute cooking tip: Buy a bunch of plastic takeout containers for storing leftovers and prepped ingredients.

[14:52] Bruce interviews Michael Ruhlman about THE BOOK OF COCKTAIL RATIOS.

[27:14] What’s making us happy in food this week? Potato chips and pinto beans.

New, of-the-moment kitchen design trends? We've gathered the best from lots of sources to let you know what's in and what's out when it comes to kitchen design.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors for EATING WELL and COOKING LIGHT. We've become known for giant tomes like THE GREAT BIG PRESSURE COOKER BOOK with over 500 recipes calibrated for both stovetop and electric pressure cookers and THE INSTANT POT BIBLE, with every recipe proportioned for every size of Instant Pot. (Click on those titles to learn more.)

After we're done talking about kitchen design trends, we've got a one-minute cooking tip for better cocktails. Then Bruce interviews bagel (and food) entrepreneur Lia Safalow, owner of Blue House Bagels in Connecticut. And we tell you what's making us happy in food this week.

We're happy you've found us! Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:32] What are the latest kitchen trends? What's in and what's out when you're designing or even redesigning your kitchen?

[12:52] Our one-minute cooking tip: Better cocktails start with better ice.

[15:40] Bruce interviews bagel (and food) entrepreneur Lia Safalow, owner of Blue House Bagels in Canton, Connecticut.

[25:15] What’s making us happy in food this week? Shallots roasted in chicken fat and hard cider!