Cooking with Bruce and Mark

Eggs. They're for breakfast, lunch, and dinner at our house. In fact, a fried egg is a favored lunch around here.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles including what may well be our favorite: THE ULTIMATE COOKBOOK, which best fulfills our notion of great food. (You can find it here.)

Let's talk about eggs. We'll let you know the facts about them for the United States' market. Bruce will also interview popular influencer and blogger Lisa Steele, a self-proclaimed chicken wrangler, about her new cookbook THE FRESH EGGS DAILY COOKBOOK.

We've got a one-minute cooking tip about separating eggs. 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 & MARK:

[00:21] Here's everything you need to know about eggs, particularly geared to the U. S. market.

[11:20] Our one-minute cooking tip: The best ways to separate eggs when you need the yolks and whites in different bowls.

[12:21] Bruce's interview with chicken wrangler and egg expert Lisa Steele of fresheggsdaily.com and author of THE FRESH EGGS DAILY COOKBOOK.

[22:35] What’s making us happy in food this week? Oreos and turkey!

Food debates. Controveries. Arguments. We've got opinions!

No wonder. We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including our latest: INSTANT POT BIBLE--COPYCAT RECIPES.

We've going to give the debates our own rounds. Let's talk through some of the big controversies these days.

Then we'll give you a one-minute cooking tip. Bruce will interview Dan Richer, owner of the beloved Razza Pizza and author of THE JOY OF PIZZA. (And a guy who completely changed our pizza game!). 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 & MARK:

[00:30] Our own food debate. Which of us is right about the biggest controversies on our food universe?

[07:29] Our one-minute cooking tip: Season cold food more heavily than warm food.

[08:32] Bruce’s interview with Dan Richer, author of THE JOY OF PIZZA and owner of the beloved Razza Pizza.

[21:21] What’s making us happy in food this week? Fudgy the beer and pickled herring (but not together!).

Whole grains. You eat them to eat whipped cream, too.

Not really! But we love whole grains. We even wrote a whole cookbook about how to turn whole grains into the main course: GRAIN MAINS.

Let's talk about whole grains and how to get them into your meals. We've also got a one-minute cooking tip about garlic.

And we've got a food find: some of the best phyllo we've ever had (outside of homemade). Plus, we'll tell you what's making us happy in food this week.

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

[00:40] All about whole grains. Catch our banter about whole grains and get more of them into your meals.

[12:38] Our one-minute cooking tip: Don't add garlic along with the onions to a skillet!

[13:30] A great food find: better phyllo (or filo) from the Phyllo Factory.

[16:53] What’s making us happy in food this week? Pear jam and perfect whipped cream!

We've got a new cookbook of copycat recipes for the Instant Pot. If you've got a pot, you need this book to make your restaurant favorites at home--INSTANT POT BIBLE: COPYCAT RECIPES. You can find it here.

We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five more cookbooks. But boy, do we love our Instant Pot. So much so that this new book is actually our fourth for the IP. (Check out FREEZER TO INSTANT POT: THE COOKBOOK here!)

We'd like to introduce you to our new book of copycat recipes. We've also got a great one-minute cooking tip about ice cube trays. (You've gotta be our age to know what those are.)

Then Bruce interviews Kim Reed about her book WORKHORSE, a memoir about working in kitchens around the world. 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 & MARK:

[00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES.

[08:16] Our one-minute cooking tip: Use ice cube trays for lots of things

[09:54] Bruce interviews Kim Reed, author of the WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs in the world.

[21:24] What's making us happy in food this week? Chestnuts and going out to eat again!

Who doesn't love pizza? We sure do! We've even written a book on it--PIZZA: GRILL IT, BAKE IT, LOVE IT! (You can find it here).

We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five other cookbooks. This is our food and cooking podcast.

And this episode is al about pizza. We'll give your our best tips for making great pizza. Bruce then interviews Francisco Migoya, co-author of MODERNIST PIZZA.

We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.

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

[00:22] Our tips for making the best pizza.

[10:07] Our one-minute cooking tip: Use kitchen shears (not a knife) for lots of jobs in the kitchen.

[11:23] Bruce's interview with Francisco Migoya, co-author of MODERNIST PIZZA

[28:27] What's making us happy in food this week? MALK and dinner parties with foie gras!

Mindfulness. It can even extend to what you eat. And how you eat. Let's talk about mindfulness at the table--and speak with a nutritionist to figure out the best ways to continue to eat mindfully.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've even written a simple step-by-step plan to get the processed food out of your life: REAL FOOD HAS CURVES. (You can find it here.)

As former columnists for both weightwatchers and EATING WELL magazine, and contributing editors to COOKING LIGHT, we know a lot about eating mindfully to help you maintain your goals. We'll share some of those tips, as well as a one-minute cooking tip about peeling vegetables.

Then Bruce interviews EATING WELL's nutritionist Jessica Ball to find out more about mindful eating. And we'll tell you what's making us happy in food this week. (Happiness is part of mindfulness!)

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

[00:23] Our best tips on mindful eating

[12:04] Our one-minute cooking tip: a better way to peel vegetables

[13:20] Bruce’s interview with EATING WELL's nutritionist Jessica Ball

[21:54] What’s making us happy in food this week? New England apples and Kewpie mayonnaise.

Remodeling your kitchen? It doesn't have to be a nightmare. We've got tips and an interview with a kitchen designer from Denver.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the duo who's written almost three dozen cookbooks. In this episode, we'll give you our top tips for remodeling a kitchen (and what we'd do differently if we did it again). We'll also interview kitchen designer Bill Mickelsen to get his take on what you need to do in a kitchen remodel.

We've also got a one-minute cooking tip to keep your fingers safe in the kitchen. And we'll tell you what's making us happy in food this week.

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

[00:27] Our best kitchen remodel tips. If you're remodeling your kitchen, should you go it alone, hire a designer, or go all the way with an architect?

[12:45] Our one-minute cooking tip: Get yourself a cut-proof glove for the kitchen.

[14:06] Bruce interviews Denver kitchen designer Bill Mickelsen.

[20:56] What’s making us happy in food this week? Smoked scallops and hen of the woods mushrooms.

Everybody's taking pictures of food! Social media is packed with shots. But what can you do to up your game?

We might know a little about it. We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've produced photo shoots for many of our over three dozen cookbooks for several New York publishers.

In this show, we've got some tips for great food photography. And Bruce interviews professional photographer Eric Medsker, who has shot over a dozen of our cookbooks.

We've also go a one-minute cooking tip about cookbooks. And we'll tell you what's making us happy this week . . . including the publication of Mark's memoir, BOOKMARKED! If you'd like to get a copy or hear the audio book (which he reads!), you can check it out here.

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

[00:19] Our best food photography tips

[09:26] Our one-minute cooking tip: Write in your cookbooks!

[10:57] Bruce's interview with Brooklyn-based food and drink photographer Eric Medsker

[23:25] What's making us happy this week? New England apples and Mark's new memoir, BOOKMARKED!

Food waste and world hunger. Huge problems with difficult solutions. Let's talk about the issues, then turn our attention to cooking tips and an interview with the ever-fabulous Abby Dodge about her new cookbook.

Welcome to COOKING WITH BRUCE AND MARK! Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names.

Want to up your game in the Instant Pot. Try our cookbook INSTANT POT BIBLE: THE NEXT GENERATION (you can find it here).

In this podcast, let's talk through the news about food waste and how you can help alleviate a global problem.

Then we've got a one-minute cooking tip that should be a rule in your house (oh, those nonstick skillets!).

Bruce interviews the fabulous Abby Dodge about her new cookbook on sheet cakes.

And we'll tell you what's making us happy in food this week.

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

[00:28] How to feed the world and deal with food waste

[11:19] Our one-minute cooking tip: replace your nonstick cookware!

[12:08] Bruce's interview with cookbook legend Abby Dodge about her new book for sheet cakes.

[23:50] What's making us happy in food this week? Raw (yep) scallops and beef jerky from Herring Brothers in Maine.

Food trucks. A trend!

Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names, as we talk about the pros and cons of food trucks.

We've also got a one-minute cooking tip about measuring cups. Bruce interviews Ghanaian chef Zoe Adonjonyoh about her new book, THE FLAVORS OF WEST AFRICA. 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 & MARK:

[00:37] Food trucks: the pros and cons, how to endure and enjoy the fad.

[10:38] Our one-minute cooking tip: Spray those measuring cups!

[11:49] Bruce's interview with Ghanaian chef Zoe Adjonyoh, author of THE FLAVORS OF WEST AFRICA

[31:37] What's making us happy in food this week? Pork belly and lobster rolls!