Cooking with Bruce and Mark

Vodka. It summons up cold winter nights. (If you're Russian.) Or party drinks on the deck in the summer. Or just a cocktail, usually with a mixer.

We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We have over three dozen titles to our names, including THE ULTIMATE PARTY DRINK BOOK. This is our food and cooking podcast.

This show is all about vodka. We give you the skinny on the basics. We have a one-minute cooking tip about better cocktails. And Bruce interviews Ryan Christiansen, co-owner of the fabulous Bar Hill Distillery. We love his gin. But did you know Bar Hill makes vodka, too? Find out the secrets before 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:

[00:41] All about vodka!

[16:08] Our one-minute cooking tip: Chill your glasses for a better cocktail.

[17:48] Bruce's interview with Ryan Christiansen, co-owner and master distiller at Barr Hill, makers of terrific gin . . . and now vodka!

[34:42] What’s making us happy in food this week? Babka and raw (yes, raw!) venison tenderloin.

Picky eaters. We were among them. We may have written over three dozen cookbooks but we didn't start out eating everything in sight. We had to learn.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We know a thing or two about being a picky eater.

We share our stories of learning to be omnivores. We have a one-minute cooking tip about cleaner work surfaces in your kitchen. We also share some tips about having picky kids at the table. 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:

[00:39] How we learned to eat the foods we didn’t like.

[10:51] Our one-minute cooking tip: a bench scraper.

[12:03] Tips for dealing with your kids when they're picky eaters.

[22:15] What’s making us happy in food this week? Spiced peaches and sourwood honey!

Let's keep talking about grills. This episode is the second part of our two-parter on how to buy the best grill for you.

Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks and featured instructors on craftsy courses. During our career, we've worked with several grill manufacturers, hosted grilling events, and even ghost-written recipes and cookbooks for them.

We want to share our best tips for buying the grill that's right for you. Plus, we have a one-minute cooking tip about a great kitchen tool (butchers' twine). We play a fun culinary trivia game with each other. And we tell you what's making us happy in food this week.

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

[00:37] Our guide to buying a grill (part two): accessories for both gas and charcoal grills.

[12:59] Our one-minute cooking tip: Keep a roll of butchers' twine in your kitchen.

[14:02] Do you know more than a chef? Mark gives a trivia challenge to Bruce about strange foods that have lately shown up in our supermarkets and high-end grocery stores.

[28:52] What’s making us happy in food this week? Beef picanha roasts!

Grilling. Let's get to it. We've got the first of a two-parter on how to buy the right grill for you. And Bruce interviews a beef maven who's got great tips for grilling.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos.

Over our career, we've worked with many grill manufacturers. We've developed recipes for them and even ghost-written a few cookbooks. We want to tell you our tips for buying the best grill for you (in this first part of a two-part series).

We also have a one-minute cooking tip about greasing or oiling your grill. Bruce interviews beef maven Jessica Formicola, founder of the website SAVORY EXPERIMENTS and author of BEEF IT UP! 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:

[00:56] Our guide to buying a new grill (part one): features to look for, features to forget.

[12:10] Our one-minute cooking tip: how to safely grease or oil grill grates.

[13:32] Bruce's Interview with meat maven Jessica Formicola, author BEEF IT UP!

[31:00] What’s making us happy in food this week? Satsuma oranges and a terrific salad from our cookbook VEGETARIAN DINNER PARTIES.

We love movies about food. Or just the food served in movies. It's always so gorgeous. In this episode, we're going to talk about it from both sides of the camera!

Hi! We're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks including THE LOOK & COOK AIR FRYER BIBLE with over 700 photographs.

In this episode, we're talking about our favorite food scenes in movies. We offer you a one-minute cooking tip about olive oil. Bruce interviews Zoe Hegedus, a working movie food stylist while she's on set in Hungary. 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:

[00:55] Food in movies. Why does it look so much better than the food on TV cooking shows?

[16:10] Our one-minute cooking tip: how to spice up inferior olive oil.

[17:32] Bruce's interview with real-life movie food stylist Zoe Hegedus while she's on set in Hungary.

[28:52] What’s making us happy in food this week? Salty tortilla chips and crème mousseline!

Passover is almost here! Let's talk about the difference between "Jewish" and "kosher" food. And talk to an expert, an author of several kosher cookbooks.

We're Bruce Weinstein & Mark Scarbrough. On our own, we've published over three dozen cookbooks, developed over 12,000 original recipes, and been Contributing Editors to EATING WELL and COOKING LIGHT.

We're talking about Jewish and kosher foods in this episode of our magazine-format food and cooking podcast. We'll give you a one-minute cooking tip about recipe timing. Bruce interviews Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS. And we'll tell you what's making us happy in food this week.

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

[01:15] What is "Jewish food"? And how is that different from kosher food?

[18:12] Our one-minute cooking tip: Always set a timer for less time than a recipe requires.

[19:35] Bruce's interview with Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS.

[30:38] What’s making us happy in food this week? Duck sauce & homemade jam!

We've got a legend on today's show. Leni Sorensen. We first met here when she was a culinary historian of African-American culture at Jefferson's Monticello. Now, she teaches sustainability farming and cooking in rural Virginia.

We're delighted she came on COOKING WITH BRUCE & MARK. In addition, we've got a segment on the hard problems of food sustainability in a mass-produced world. We give you a one-minute cooking tip about potholders. And we tell you what's making us happy in food this week.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our best-selling INSTANT POT BIBLE and FREEZER TO INSTANT POT: THE COOKBOOK.

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

[00:46] Our thoughts about the hard question of food sustainability.

[10:54] Our one-minute cooking tip: Never use wet potholders!

[12:33] Bruce's interview with the culinary historian and cooking teacher Leni Sorensen.

[27:37] What’s making us happy in food this week? Laksa curry and salty brown rice crackers!

The good and the bad. We've got it all. Foods that are for the rich & powerful. And gross foods that brands created and that have thankfully gone away.

Hi! We're Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks under our own names, plus more for celebs, plus two knitting books for Bruce and a bookish memoir for Mark. Check out Bruce's book KNITS MEN WANT. And check out Mark's memoir, BOOKMARKED.

In this podcast episode, we're talking about foods favored by the rich & powerful. We've got a one-minute cooking tip about maple syrup. We're talking about gross and disgusting foods that brands have created and thankfully retired. 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:

[00:59] Foods of the rich & powerful. Here are some of the favorites of the robber barons of our day.

[14:02] Our one-minute cooking tip: how to store real maple syrup.

[15:42] What were they thinking with these foods? We do love a good gross-out segment. Here are some disgusting food products that brands have thankfully retired from our supermarket's shelves.

[23:08] What’s making us happy in food this week? Pappadums and rice cookers!

Pantry staples. Some of them can last a very long time. Almost indefinitely.

We should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including one that best represents our method of cooking: THE ULTIMATE COOK BOOK with over 900 recipes!

In this podcast episode, we're talking about long-lasting pantry staples you should keep on hand. We've got a one-minute cooking tip about egg shells in a bowl of eggs. Bruce interviews Sophie Minchilli, author of THE SWEETNESS OF DOING NOTHING. 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:

[00:43] Pantry staples that can last almost (!) forever.

[18:23] Our one-minute cooking tip: how to get bits of egg shell out of the bowl.

[20:02] Bruce's interview with Sophie Minchilli, the author of THE SWEETNESS OF DOING NOTHING.

[32:06] What’s making us happy in food this week? Sumo mandarins & frozen cranberries!

Bagels are battlefields. People go to war over the right sort of bagel. We're talking about bagels as well as seafood with author Craig Fear.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. And we've developed over 12,000 original recipes in our joint career. How's that for marriage?

In this episode, we're talking about bagels and the wars they cause. We've got a one-minute cooking tip for crystallized honey. Bruce interviews Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. And we'll let you know what's making us happy in food this week.

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

[00:28] Oh, bagels. Always a great war among the mavens over what's the best. Let's get in the thick of the battle about what a bagel is.

[09:15] Our one-minute cooking tip: how to liquefy crystalized honey.

[10:31] Bruce's interview with Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA.

[27:16] What’s making us happy in food this week? Crunchy vegan chocolate chip cookies and gallberry honey!