Cooking with Bruce and Mark

Let's talk grills. How to tune them up for the summer season. And let's talk to one of the best pit masters in the U. S.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and developed over 12,000 original recipes in our career. If you'd like to check out some of our work, click on the titles to see our 900-recipe ULTIMATE COOK BOOK or the inventive KITCHEN SHORTCUT BIBLE.

We let you know how to tune up your grill for summer. We've got a one-minute cooking tip about charcoal. Bruce interviews Ryan Mitchell, co-author of Ed Mitchell's Barbecue and king pit master of North Carolina barbecue. Plus, 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] How to tune up your grill for summer, whether you're using a gas or a charcoal grill.

[12:35] Our one-minute cooking tip: Use lump hardwood charcoal, rather than charcoal briquettes.

[14:47] Bruce interviews Ryan Mitchell, co-author of the book Ed Mitchell’s Barbecue. Our podcast scored the first (!) national interview with Ryan, long before he hit the morning TV shows and NPR.

[27:45] What’s making us happy in food this week? Pork posole!

Grandmothers! Some of them are great cooks. And others? Well, there's no nostalgia like "grandmother's cooking." So we've got a podcast episode devoted to it.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We'd like to tell you about our grandmothers' cooking--the good and the bad. We've also got a one-minute cooking tip on spices. Bruce interviews Karla Salinari about her book, Abuela's Plant-Based Kitchen. And we let you know what's making us happy in food this week.

Thanks for joining us for our podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:51] Our grandmothers' cooking

[14:17] Our one-minute cooking tip: toast spices to make them more flavorful.

[15:16] Bruce interview Karla Salinari about her cookbook Abuela’s Plant-Based Kitchen.

[32:41] What’s making us happy in food this week? Kale Caesar salad and Jewish "appetizing."

Seasonality. We're talking about in this podcast episode.

Everybody talks about eating in season. But what does that really mean? And what happens when you live in a place without all the seasons? Or like us, in a place where winter lasts for six months?

Welcome to our food and cooking podcast. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks and been contributing editors to COOKING LIGHT and EATING WELL. Check out one of our favorite cookbooks, THE KITCHEN SHORTCUT BIBLE.

After we talk about eating in (and out of) season, we've got a one-minute cooking tip about shrimp. Then Bruce interviews Nevada Berg about her book NORWEGIAN BAKING THROUGH THE SEASONS. And we tell you what's making us happy in food this week.

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

[00:59] Eating and cooking out of season

[12:25] Our one-minute cooking tip: the benefits of frozen shrimp.

[14:03] Bruce's interview with Nevada Berg, author of NORWEGIAN BAKING THROUGH THE SEASONS.

[31:05] What’s making us happy in food this week? Pork rinds and vindaloo!

Why don't people cook much anymore? We've got some answers, backed up by recent research.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published more than three dozen cookbooks. Check out one of our favorites: THE KITCHEN SHORTCUT BIBLE.

After we talk through the reasons people don't cook, we've got a one-minute cooking tip about pie plates. Bruce interviews Uyen Luu about her cookbook, VIETNAMESE VEGETARIAN. And we tell you know what's making us happy in food this week.

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

[01:45] Why don't people cook much anymore? Here's a recent survey and our thoughts on how to solve the problems.

[14:14] Our one-minute cooking tip: Ditch the metal pie plates for Pyrex ones.

[15:26] Bruce interviews Uyen Luu about her book, VIETNAMESE VEGETARIAN.

[32:40] What’s making us happy in food this week? Tapioca starch dumplings and katsu curry!

We all want to cut down on food waste. We've got great ideas.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been contributing editors for both COOKING LIGHT and EATING WELL. We've written extensively about the Instant Pot with books like THE INSTANT POT BIBLE, FREEZER TO INSTANT POT: THE COOKBOOK, and INSTANT POT BIBLE: COPYCAT RECIPES.

If you want to cut down on food waste, we've got three apps you've got to try. They'll also help you save money on food and discover new ways to find lots to eat at surprising food establishments. Plus, we've got a one-minute cooking tip on when to improvise in the kitchen. Bruce interviews Matt Moore, author of BUTCHER ON THE BLOCK. And we tell you what's making us happy in food this week.

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

[01:12] Three food sharing and food waste apps that can help you save money and the planet

[14:21] Our one-minute cooking tip: Improvise in cooking, not baking.

[16:02] Bruce interviews author Matt Moore about his book BUTCHER ON THE BLOCK

[32:08] What's making us happy in food this week? Watermelon and snickerdoodle cookies!

We love dinner parties. We throw a lot of them, sometimes several times a month. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer tips on how to throw a great dinner party.

We've also got a one-minute cooking tip on how to keep baked goods fresh. Bruce interviews internet sensation and all-around great guy Max La Manna about his cookbook YOU CAN COOK THIS. And we tell you what's making us happy in food this week.

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

[01:09] Our best dinner party tips

[12:48] Our one-minute cooking tip: Wrap baked goods to keep them fresh at room temperature.

[14:11] Bruce interviews Max La Manna, the author of YOU CAN COOK THIS!

[31:18] What’s making us happy in food this week? Sorghum syrup and charcuterie boards!

We're our comfort-food jag on our podcast. We have some ideas about how to make comfort foods better--or at least not so guilt-ridden.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks and developed over 12,000 original recipes in our career. One of our latest books is THE LOOK & COOK AIR FRYER BIBLE.

We love a creamy casserole but we don't always love the way we feel after we enjoy a serving (or three). Here are some tips for renovating standard comfort foods to make them just as delicious but less guilt-ridden. Plus, we've got a one-minute cooking tip about kitchen appliances. Then Bruce interviews Brittany Mullens, founder of Eating Bird Food, about her cookbook MOSTLY VEGGIES. And we tell you what's making us happy in food this week.

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

[00:55] How to renovate comfort food so it's not quite so guilt-ridden.

[14:10] Our one-minute cooking tip: Don't hide common cooking appliances in a back counter.

[17:06] Bruce interviews Brittany Mullens, author MOSTLY VEGGIES.

[28:14] What’s making us happy in food this week? Grapes for Bruce and, well, nothing for Mark!

For most of us, our ideas about comfort food have changed dramatically over the years. We've gone from its being "sick food" to now being "blow-the-diet" treats.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the changing notions of comfort food over the course of their thirty-six cookbook career. We've got a one-minute cooking tip about coatings in an air fryer. Bruce interviews Sena Wheeler of Sena Sea Wild Alaskan Fish about the Alaskan fishing industry and how you can bring the wild and tasty fare to your table. And we tell you what's making us happy in food this week.

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

[01:03] How we've watched the notion of comfort food change over the many years of our thirty-six-cookbook career.

[13:32] Our one-minute cooking tip: Think beyond bread crumbs for coating foods in an air fryer.

[15:31] Bruce interviews Sena Wheeler of Sena Sea Wild Alaskan Fish. If you want to find out more or order a box to try, click here.

[30:17] What's making us happy in food this week? Candied jalapeños and smoked whitefish salad!

Welcome to our food and cooking podcast! We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks. We'd love for you to check out one of our latest, THE LOOK & COOK AIR FRYER BIBLE. Or maybe our 900-recipe tome from a while back, THE ULTIMATE COOK BOOK.

In this episode, we're talking about why you should eat foods that make you happy. We've got a one-minute cooking tip about cooking times. Bruce interviews food entrepreneur, cookbook author, and longtime friend Maya Kaimal. And we tell you about what's making us happy in food this week.

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

[00:58] Eating food that makes us happy--and why it's important to come back to your happy foods often.

[13:18] Our one-minute cooking tip: Food continues to cook after it leaves the heat.

[14:41] Bruce interviews food entrepreneur and cookbook author Maya Kaimal about her book INDIAN FLAVOR EVERY DAY.

[37:28] What’s making us happy in food this week? Canadian ice wine and a curry made from ground turkey, sweet potatoes, and peas--that is, a recipe from Maya Kaimal's book!

Oysters. Cookbooks. Cooking tips. We've got it all in our magazine-format podcast on food and cooking.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written more than three dozen cookbooks. We've been contributing editors to EATING WELL and COOKING LIGHT. And we once had the longest-standing column on weightwatchers. No wonder we love talking about food and cooking!

We're talking today about farmed oysters. Then we have a one-minute cooking tip about better-tasting nuts. Bruce interviews author Cheuk Kwan about this book, HAVE YOU EATEN YET? It's about stories and dishes from around the world of Chinese restaurants. And we tell you what's making us happy in food this week.

Thank you for being on this journey with us. Want to help support this podcast? Check out one of our latest books, THE INSTANT AIR FRYER BIBLE, available here.

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

[01:01] About oyster farming. Here's some of the information about how oysters are raised these days.

[13:46] Our one-minute cooking tip: Toasted nuts have a deeper, richer flavor than raw nuts.

[15:06] Bruce interviews author Cheuk Kwan on his book HAVE YOU EATEN YET?

[31:05] What’s making us happy in food this week? Casamara Club Sodas and coconut custard pie!