Cooking with Bruce and Mark

Who doesn't get tired of cooking? Sometimes, even for established food writers, the kitchen is just too much to handle.

We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks--so we've experienced a lot of burnout! One of our latest, by the way, is THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. We were super burned out after those photo shoots!

After our suggestions for avoiding cooking and kitchen burnout, we've got a one-minute cooking tip about sugar and proteins. Bruce interviews author Katie Parla about her book FOOD OF THE ITALIAN ISLANDS. 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:

[01:09] Avoiding cooking and kitchen burnout: our best tips.

[18:10] Our one-minute cooking tip: A tiny sprinkle of sugar makes lean proteins brown better.

[19:25] Bruce interviews author Katie Parla about her book FOOD OF THE ITALIAN ISLANDS.

[35:17] What’s making us happy in food this week? Chinese sesame paste and great spicy noodles!

Want to check out our latest cooking, THE INSTANT AIR FRYER BIBLE? It's here.

Hi! We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. If you want to check out our latest, it's here.

This is our food and cooking podcast. We're delighted you've chosen to spend some time with us.

In this episode, we're talking about spicy, hot food, now a global taste, although it wasn't for centuries. We've got a one-minute cooking tip about cooking with wine. Then we debunk some common food myths. And we let you know what's making us happy in food this week.

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

[01:02] We love spicy food--and so does most of the world!

[14:35] Our one-minute cooking tip: Skip the cooking wine.

[16:53] We debunk some common food myths.

[26:27] What’s making us happy in food this week: rice cookers and duck eggs!

If you want to watch a video of Bruce making his chili oil, check it out here.

Let's talk libations, with and without the buzz.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published over three dozen cookbooks including several about cocktails and drinks, like THE ULTIMATE PARTY DRINK BOOK.

We're talking about sake, offering you some ways to discover the venerated brewed drink. We've got a one-minute cooking tip about storing potatoes. Then Bruce interviews entrepreneur Jack Hollihan, an owner of Jukes Cordialities, one of our favorite non-alcoholic wine alternatives. And we tell you what's making us happy in food this week. Thanks for being with us!

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

[01:16] An introduction to sake, a storied, brewed beverage from Japan.

[13:55] Our one-minute cooking tip: how to store potatoes properly.

[15:54] Bruce interviews Jack Hollihan, one of the creators and owners of Jukes Cordialities, a wine alternative that we think pairs perfectly with food.

[27:13] What’s making us happy in food this week? Duck eggs and chestnuts!

Inflation's up. Maybe it's stabilizing. But for now, it's holding steady. Eggs are expensive. So's milk. And ground beef.

But there are ways to save. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including a terrific resource for cooking know-how, THE KITCHEN SHORTCUT BIBLE (which you can find here).

After we're done talking about how to save money at the supermarket, we've got a one-minute cooking tip about fresh herbs and greens. Then Bruce interviews Food Network star Gesine Bullock-Prado on her book about her Vermont life. (We live in New England and even we're jealous of her life!) Plus, we tell you what's making us happy in food this week.

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

[00:54] Our tips on how to save money at the supermarket.

[13:04] Our one-minute cooking tip: Treat cut greens like flowers!

[15:33] Bruce interviews Food Network star Gesine Bullock-Prado about her book MY VERMONT TABLE.

[36:56] What’s making us happy in food this week? Smoky-sweet salmon bites from Butcher Box and Bruce's homemade lemon marmalade!

Want to buy one of our latest cookbooks, THE INSTANT AIR FRYER BIBLE. Click here.

Mushrooms are a super food!They're packed with essential minerals--and pretty sustainable, to boot.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about mushrooms and how you can get more of them into your weekly food routines. We've written a lot of mushroom recipes in our career that's spanned over three dozen cookbooks and countless magazine articles.

Beyond mushrooms, we've got a one-minute cooking tip about making substitutions. Then Bruce interviews Susan Gravely, the author of ITALY ON A PLATE and the owner of Vietri, an importer of glorious Italian tableware and home goods. Plus, we tell you what's making us happy in food this week.

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

[01:00] All about mushrooms--and why you should consider getting more of them into your meals.

[13:32] Our one-minute cooking tip: how to make cooking substitutions.

[16:10] Bruce interviews Susan Gravely, the owner of Vietri, an Italian tableware and home good importer, and the author of ITALY ON A PLATE.

[33:02] What’s making us happy in food this week? Instant-pot chili and Butcher Box Meats.

This week, we're talking about food traditions--not cultural, necessarily, although they might be a part of our discussion. Instead, those from your childhood. Ours, too, of course. Why are these food traditions so important to us? Why do they leave such an imprint on us? Is it just nostalgia? Or more?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including one of our favorites THE KITCHEN SHORTCUT BIBLE.

After we talk about childhood food traditions, we've got a a one-minute cooking tip for making perfect ramen eggs. Bruce interviews celebrity chef Kwoklyn Wan on his book ONE WOK ONE POT. 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:

[01:07] Food traditions from childhood. Why do these leave such a mark on us?

[13:31] Our one-minute cooking tip: how to make perfect ramen eggs.

[15:08] An interview with celebrity chef Kwoklyn Wan, author of ONE POT ONE WOK, all about Chinese comfort food.

[31:36] What’s making us happy in food this week? Salsa macha and perfect brown rice!

First things first! Bubbles! Our favorite kind of wine. Champagne, prosecco, cava, and pet nat.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We may have written over three dozen cookbooks but we love bubbles! Every day should be a celebration, right?

After we're done being enthusiastic for bubbly wine, we've got a one-minute cooking tip about a common kitchen tool. Then Bruce interviews former race-car engineer and now croissant queen Kate Reid about her book LUNE. And we tell you what's making us happy in food this week.

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

[01:07] All about bubbles: champagne, prosecco, cava, and pet nat.

[19:11] Our one-minute cooking tip: Get yourself a serrated vegetable peeler!

[21:35] Bruce interviews Kate Reid from Lune croissant bakery and the author of the LUNE, the ultimate guide to engineering perfect croissants.

[41:27] What’s making us happy in food this week? Braised brisket!

Buy our latest cookbook, THE INSTANT AIR FRYER BIBLE, here.

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.

There's a lot about gas stoves in the news these days. And the matter is more complicated than you might first think. Don't listen to the screaming pundits. Let us help you make sense of the noise.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks including THE GREAT BIG PRESSURE COOKER BOOK, with over 500 recipes written for BOTH electric and stovetop pressure cookers. (You can find it here.)

We're talking about the controversy surrounding gas stoves in the United States right now. We've got a one-minute cooking tip for steaks. Bruce interviews entrepreneur Nils Johnson, one of the new owners of the Little Red Barn Brewery in Winsted, CT. And we tell you what's making us happy in food this week.

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

[00:58] Our thoughts on the controversy about gas stoves. 


[17:01] Our one-minute cooking tip: a shortcut to make store-bought steaks taste like steakhouse, dry-aged steaks. 


[18:28] Bruce interviews entrepreneur Nils Johnson, one of the owners of Little Red Barn Brewery in Winsted, Connecticut. 


[27:30] What's making us happy in food this week? Better hard-cooked eggs and strip steaks!

Dry January? What's up with that?

We've got some answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT BIG PRESSURE COOKER BOOK with over 500 recipes proportioned for every size of pressure cooker on the market. (You can find it here.)

Besides talking about dry January, we have a one-minute cooking tip about a little considered kitchen staple the waffle iron. Bruce interview Nicole Niman about her book DEFENDING BEEF. 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:

[01:09] Our thoughts on dry January--what is it, why is it, and what's the problem?

[13:51] Our one-minute cooking tip: Pull out your waffle iron.

[15:14] Bruce interviews rancher and food advocate Nicolette Hahn Niman about her book DEFENDING BEEF.

[39:18] What's making us happy in food this week? Sumo oranges and Sri Lankan curry!