Cooking with Bruce and Mark

Hey there! Let's eat some flowers! You can, if you know which kind. After all, you've been eating flowers for years. Cauliflower, for example.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks and former Contributing Editors for EATING WELL and COOKING LIGHT. (Remember print magazines?)

We're talking about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We also have a one-minute cooking tip about rhubarb. Then Bruce interviews author Cassie Winslow about her book FLORAL PROVISIONS. (See what we did there?) 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] Eating flowers from your garden--or the edible flowers you might find at some upscale supermarkets.

[11:07] Our one-minute cooking tip: Cut down the amount of sugar when you cook with rhubarb!

[12:34] Bruce's interview with Cassie Winslow, author of FLORAL PROVISIONS.

[24:11] What’s making us happy in food this week? Pickled jalapeños on air-fried cauliflower and grilled skirt steaks.

Pasta. So beloved. We've got tips, tricks, and secrets to making the best. And an interview with Vicky Bennison of the beloved YouTube show PASTA GRANNIES and her new cookbook.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. True, none specifically about pasta. But you should check out our recipes for lasagna in every season in our tome, the 900-recipe ULTIMATE COOK BOOK.

We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love).

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

[00:51] A lot about pasta: favorite shapes, questions about those shapes, and our best new find, gluten-free yellow lentil pasta (yum!).

[13:45] Our one-minute cooking tip: Don't put oil in the water when you boil it for pasta, dried or fresh.

[15:14] Bruce's interview with Vicky Bennison, producer of the super popular YouTube channel PASTA GRANNIES and author of the cookbook PASTA GRANNIES: COMFORT COOKING.

[28:37] What's making us happy in food this week? Sichuan mala (hot and numbing) hot pot potato chips!

We love chilis. Not the dish. Nor the restaurant. But the ingredient. That is, the fruit. A chili. Or as some spell it, a chile. We're so crazed about them that we bring an empty suitcase when we travel to Texas or New Mexico.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including the best-selling INSTANT POT BIBLE as well as its follow-up, INSTANT POT BIBLE: THE NEXT GENERATION.

In this episode, we're talking about chilis. (Or chiles, depending on how you spell the word.) What types are there? How do you choose chilis at the supermarket? Then we've got a one-minute cooking tip for seeding chilis. Bruce interviews author and famous food blogger Tara "Teaspoon" Bench about her book DELICIOUS GATHERINGS. 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

[01:12] All about chilis--the ingredient, not the restaurant!

[12:36] Our one-minute cooking tip: Wear surgical gloves when dealing with chilis.

[13:35] Bruce interviews Tara "Teaspoon" Bench, author of DELICIOUS GATHERINGS.

[22:36] What’s making us happy in food this week? Horseradish cheddar and er jing tiao chilis.

Here's a common ingredient nobody talks about: ice. It's not "just" frozen water. It can make or break some concoctions.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK.

In this episode, we talk a culinary ingredient most never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails.

We have a one-minute cooking tip about, yep, ice. Then Bruce interviews Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR. 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:

[00:59] You’re putting ice in that? A frank discussion about a culinary ingredient nobody talks about!

[14:17] Our one-minute cooking tip: how to make better ice.

[16:00] Bruce’s interview with Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR.

[39:20] What’s making us happy in food this week? Spiced pickled peaches and champagne!

Hi, we're Bruce Weinstein and Mark Scarbrough. And we're on vacation this week. So we're rerunning a listener favorite (at least, if we can trust the download numbers).

We're offering up our answers to some of the most common cooking mistakes we all make.

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

[00:50] Softening cream cheese when baking with it

[4:02] Softening butter for baking

[6:15] Testing meat to see if it's properly cooked

[8:33] Cooking with the right heat

[9:54] Measuring flour

[12:31] Adding salt

Mayonnaise. It's not just a condiment. It can be an ingredient. Grossed out? Don't be! Mayonnaise is a powerful tool in cooking.

We should know we're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, as well as lots of celebrity cookbooks (no tells--confidentiality agreements!). In all, we've developed over 12,000 original recipes in our joint career. And they say marriage is hard!

This episode is all about cooking with mayonnaise. Find out how this condiment is more than just a sandwich spread. We've got a one-minute cooking tip for better toast. Bruce interviews author Cathy Barrow about her book, BAGELS, SCHMEARS, & A NICE PIECE OF FISH. 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:

[00:49] Cooking with mayonnaise: It's not just a condiment!

[10:35] Our one-minute cooking tip: how to make better toast in the morning.

[12:43] Bruce interviews cookbook author Cathy Barrow about her book BAGELS, SCHMEARS & A NICE PIECE OF FISH.

[25:10] What’s making us happy in food this week? Yucca fries and homemade Worcestershire sauce.

We love apples. And maybe boozy apples even more. That is, hard cider and even vodka distilled from apples. We recently went on a hard cider tasting tour around Ashville, North Carolina. We came back to New England with cases.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers. Check out one of our latest, THE INSTANT AIR FRYER BIBLE, here.

This episode is mostly about apples. Not eating them. Fermenting them into hard cider and distilling them into vodka. We love apples in the fall. But we drink them in the summer.

We've also got a one-minute cooking tip about caramelizing onions. 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 AND MARK:

[00:47] Our experiences with the growing number of cideries in the United States.

[14:26] Our one-minute cooking tip: Add a tiny bit of baking soda to the pan to make onions caramelize faster.

[15:54] Bruce's interview with Ken Wurtz of New York's Sauvage distillers, makers of UPSTATE VODKA.

[30:31] What’s making us happy in food this week? Marked-down Passover candy and dinner parties!

There have been some wild food scandals--in the past and recently. We've got the low-down on them.

Even though we haven't been involved in any! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen titles, including THE ULTIMATE COOKBOOK with over 900 recipes which still represents the way we cook at home.

Join us for this episode in which we talk about some recent scandals in the food world, offer a one-minute cooking tip about reducing wine, talk about our favorite frosting (buttercream!) and let you in on what's making us happy in food this week.

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

[00:52] Some recent food "scandals" that caused quite a bit of churn in the world.

[12:02] Our one-minute cooking tip: Reduce wine to concentrate its flavors BEFORE you add it to a stew, soup, or braise.

[13:33] A buttercream primer. We'll let you in on the three types of buttercream (yep, three) and give you the skinny (hardly!) on the frosting that makes a cake, well, a cake.

[21:32] What’s making us happy in food this week? Kosher Chinese food and flavorful spiced chili oil!

Living in the country is great. Except when it comes to sourcing ingredients. How do you do it when the nearest big supermarket is an hour away.

We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one of our latest: THE INSTANT AIR FRYER BIBLE.

But we live deep in the New England countryside. Rural, to say the least. A great large supermarket is up to an hour away. And on frozen roads.

In this episode, we talk about what it's like to live in a rural area and still eat well, despite being in a food desert. We also have a one-minute cooking tip about kitchen timers. Bruce interviews about author Maria Provenzano about her book EVERYDAY CELEBRATIONS FROM SCRATCH. 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:

[00:58] Here's what we've learned about eating well while we live in such a rural area.

[14:50] Our one-minute cooking tip: Have more than one kitchen timer.

[16:24] Bruce interviews Maria Provenzano, author of EVERYDAY CELEBTRATIONS FROM SCRATCH.

[30:11] What’s making us happy in food this week? Stockholm gin and ham sui gok, the best Cantonese dumplings!

Cooking for your dogs? Do you? Do you want to try? We've got answers: our own as well as those from a certified pet nutritionist.

We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. Although we've published over three dozen titles, we've never written one for dogs! But we're eager to learn. And Mark has made some great dog biscuits from scratch over the years.

We've got a new cookbook coming out: THE INSTANT AIR FRYER BIBLE. Check it out!

In this episode, we share some tips and tricks of feeding your pets. We have a one-minute cooking tip for better canned tomato sauce. Then Bruce interviews certified pet nutritionist Debbie Brookham. 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:

[00:37] Feeding your pets and our problems with our picky collies, Dreydl, Spritz, and Nosh.

[12:00] Our one-minute cooking tip: Add baking soda to canned tomato sauce and even canned tomatoes to reduce their acidity.

[13:38] Bruce's interview with certified pet nutritionist Debbie Brookham. 

[22:41] What’s making us happy in food this week? Potato chips and our brand-new book, The Instant Air Fryer Bible!