Cooking with Bruce and Mark

Throwing food at fine art? We've wanted to a few times. (We're looking at you, late-period Picasso.) But we never have. Yet it's happening now as a global phenomenon.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the duo who have published over three dozen cookbooks, not counting those ghost-written for celebs.

In this episode, we talk about the current controversy of throwing food on art--but mostly, about small things you can do to help the climate crisis already affecting food production world-wide.

We also have a one-minute cooking tip for better cookies. We can't wait to introduce you to our air-fryer cookbook. And we're talking the best Halloween candy (on sale now!) and savory winter squash.

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

[00:57] Climate change and food thrown at art: our thoughts and small things you can do to help with the growing global food crisis.

[19:38] Our one-minute cooking tip: In most cases, chill cookie dough before baking it.

[21:26] Our new air-fryer book is going on sale! Here's what to look for in THE INSTANT AIR FRYER BIBLE. And you can get your copy here.

[32:16] What’s making us happy in food this week? Dark KitKats and winter squash!

There are recipes online everywhere these days! But many of those were developed by food writers and cookbook authors--and may even be copywritten. Let's dig into the facts.

We should know! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including one of our latest, THE LOOK & COOK AIR FRYER BIBLE.

After our thoughts on the ethics of sharing recipes online, we offer a one-minute cooking tip to make a lot of savory dishes better. Then Bruce interviews blue-ribbon queen and viral sensation Linda Skeens. And we talk about what's making us happy in food this week.

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

[01:16] Why we share recipes--and the ethics of sharing copywritten recipes.

[13:49] Our one-minute cooking tip: Don’t be afraid of anchovies!

[15:36] Bruce interviews blue-ribbon queen and viral sensation Linda Skeens, winner of more state-fair blue ribbons than anyone else.

[24: 53] What’s making us happy in food this week? Meatballs in puttanesca sauce and grape jelly!

Why is the food so bad on airlines? What's happened over the years?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with more than three dozen cookbooks to our names, as we share out thoughts on airline food.

We have a one-minute cooking tip about making better meatloaf. Then Bruce interviews with Jorge Gavaria, author of MASA and the maker of some of the best masa we've ever tasted. 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:

[01:04] Our thoughts about getting better food on an airplane. We realize there's very little food service, except on long-haul flights. But there are ways to get better food when you fly, even if you buy it before you board.

[12:35] Our one-minute cooking tip: A stand mixer makes the best meatballs or meatloaf!

[14:04] Bruce interviews Jorge Gavaria, the owner of Masienda and author of MASA.

[37:10] What’s making us happy in food this week? Fresh chestnuts and air-fried parsnips!

Gin and photo shoots! Two of our favorite things! And we've got them both in this podcast episode.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks. One of our latest is THE INSTANT AIR FRYER BIBLE. You can find it here.

In this episode, we take you behind the scenes of one of our cookbook photo shoots. We've also got our one-minute cooking tip about knives. And Bruce interviews Anna Wikner, owner of Stockholm's absolutely fabulous Bränneri distillery, the maker of Mark's favorite gin. Plus, we tell you what's making us happy in food this week.

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

[01:18] Behind the scenes at a photo shoot for one of our cookbooks.

[18:39] Our one-minute cooking tip: Sharpen your knives!

[20:30] Bruce interviews Anna Wikner of Stockholm's Bränneri Distillery (and the maker of Mark's favorite gin).

[30:36] What’s making us happy in food this week? Homemade Worcestershire sauce and local apples!

Have you ever used an induction burner? We have! We used to do cooking demos on Holland America cruise ships. You can't have an open flame on a ship! So we got very comfortable with induction burners.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Although we've never written a book specifically for induction burners, we have written over three dozen cookbooks including one of our favorites, THE INSTANT AIR FRYER BIBLE. You can find out more about it here.

We let you in our thoughts about induction burners. We have a one-minute cooking tip about taming the heat in chiles. We talk about the craze for butter boards. And we tell you what's making us happy in food this week.

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

.[00:50] All about induction cooking.

[18:00] Our one-minute cooking tip: taming the heat in chiles.

[18:56] Our thoughts about butter boards.

[24:37] What's making us happy in food this week? Champagne and jalapeño poppers from an air fryer!

Have you ever wondered what's served at White House banquets. We're looking at the menus over the years!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks including one of our favorites, THE ESSENTIAL AIR FRYER BOOK with every recipe sized for every size of machine.

In this episode, we've got a look at fancy dinners at the White House over the years. We have a one-minute cooking tip about slow cookers. Mark takes over the interviewer's chair and chats with cocktail maven JM Hirsch, author of POUR ME ANOTHER. And we tell you what's making us happy in food this week.

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

[01:27] Amazing menus over the years at the United States' White House.

[13:33] Our one-minute cooking tip: Line the lid of a slow cooker with paper towels to absorb drips on "baked" goods.

[14:54] Mark's interview with JM Hirsch, author of the cocktail book POUR ME ANOTHER.

[39:04] What’s making us happy in food this week? Toasted coconut marshmallows and sparkling Malbec!

Do you eat in your car? Seems everyone does. We drive down our rural New England roads and see people eating a hamburger as they pass us and cows. What do we think about that?

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including a collection of Instant Pot books, like our national best-seller THE INSTANT POT BIBLE; its sequel, INSTANT POT BIBLE: THE NEXT GENERATION; and INSTANT POT BIBLE: COPYCAT RECIPES.

We're talking about eating in your car. Why or why not? We've got a one-minute cooking tip about making jarred pasta sauce better. Then Bruce interviews Venetian culinary expert Emiko Davies, author of CINNAMON AND SALT. 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:

[01:00] Our thoughts about eating in the car.

[13:34] Our one-minute cooking tip: add butter to jarred pasta sauce to make it better.

[14:31] Bruce interviews Venetian culinary expert Emiko Davies, author of CINNAMON AND SALT.

[34:52] What’s making us happy in food this week? Quail legs and wild grouse!

Is everything pumpkin spice right now? Seems so. And boy, do we have something to say about that!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including THE INSTANT AIR FRYER BIBLE (which doesn't have a single recipe with pumpkin spice in it).

We're sharing our thoughts on the pumpkin spice craze. We've got a one-minute cooking tip on kitchen safety. We run down some of the latest food news. 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:

[01:02] Our thoughts about pumpkin spice.

[09:21] Our one-minute cooking tip: how to stay safe in the kitchen.

[10:19] Our thoughts on some of the latest food news.

[26:05] What’s making us happy in food this week? Granola and chocolate sourdough bread.

We love an air fryer. We think it's one of the greatest kitchen appliances in our culinary lives. We have one on the counter all the time.

No wonder we've written three cookbooks on this machine. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've here to introduce you to one of latest air-fryer cookbooks, THE INSTANT AIR FRYER BIBLE.

We also have a one-minute cooking tip about baked potato chips. Bruce interviews Australian-Sri Lankan chef O Tama CareyPlus. 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:

[01:00] All about our brand-new cookbook, THE INSTANT AIR FRYER BIBLE!

[14:24] Our one-minute cooking tip: how to make super thick and crunchy baked potato chips.

[15:59] Bruce interview O Tama Carey, an Australian chef with Sri Lankan roots and the author of LANKA FOOD.

[33:12] What’s making us happy in food this week? Candied pine nuts and Sichuan meat pies.

Does anything spell summer more than fresh tomatoes? We doubt it, even though we live in New England where tomatoes peak for about two weeks before fall hits us and the cold begins to build.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and developed over 12,000 original recipes in our long career. You can some of our favorites in our 900-recipe tome THE ULTIMATE COOK BOOK.

We've got a tomato primer in this episode. Then a one-minute cooking tip about canned or boxed broth that'll up your cooking game. We're taste-testing some weird new foods on the market. And we tell you what's making us happy in food this week.

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

[00:51] All about summer-ripe, fresh tomatoes.

[11:48] Our one-minute cooking tip: Taste various brands of canned broth.

[13:06] Taste-testing weird new foods: flavored candy corn, Neapolitan Oreos, and dream-flavored (?!?!) cola.

[23:12] What’s making us happy in food this week? Bourbon and veal chops!