Cooking with Bruce and Mark

Join us, Bruce Weinstein and Mark Scarbrough, as we present this packed podcast episode in our magazine-style format. We’ve got lots of tips and tricks—and an interview straight from a barnyard!

Here are the segments of this show:

[00:33] Restaurants in the time of Covid. How to deal with eating out, how to make good choices, and how to stay safe.

[08:32] Our one-minute cooking tip: read your recipe!

[10:46] Bruce’s interview with farmer Kelley Babbin of Howling Flats Farm

[21:42] What’s making us happy in food: great burgers and sharp knives!

Picky eaters. Maybe you're one. But there are ways to expand what your palate, to discover new things to eat without going nuts.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including our national best-seller: THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).

We've also got a one-minute cooking tip about ice cream. And we've got lots of info on our favorite condiment: chili crisp. It's not one thing. It's a category!

Plus, we'll tell you what's making us happy in food this week, even sharing Bruce's recipe for miso-cured salmon.

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

[00:30] How to expand your palate and enjoy food more.

[08:15] Our one-minute cooking tip: Prescoop ice cream before a party.

[09:40] Food Finds: We love chili crisp. But did you know there's so much more than the one bottling we've all come to love!

[14:14] What's making us happy in food this week? Grilled steamed potaotes with chipotle and bacon, as well as miso-cured salmon (plus, a recipe for it).

What makes a food video viral? What's hot in food videos?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the latest in viral food trends.

We've also got a one-minute cooking tip. And Bruce interviews Lucy Schaeffer, a food photographer who has shot many of our books and who has now authored her own cookbook: SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.

Plus, we'll tell you what's making us happy in food this week!

Want even more of us? Try our crazy-new cookbook THE LOOK & COOK AIR FRYER BIBLE. It's available here.

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

[00:25] Viral food videos: the good, the bad, and the delicious.

[09:10] Our one-minute cooking tip: Cold food on cold plates and hot food on warm plates.

[10:51] An Interview with food photographer Lucy Schaeffer, newly-minted author of SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.

[27:15] What's making us happy in food this week? A liquor store (WTF?) and the people who grow and produce our food.

Lots of food recalls lately. What can you do? Plus, we've got the first interview that Dorie Greenspan gave for her cookbook, BAKING WITH DORIE.

We've also got a one-minute cooking tip about cooking with your hands!.

Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, for our magazine-format food podcast!

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

[00:23] The latest on food safety recalls: what they mean, how they happen, and how you can stay on top of them.

[08:04] Our one-minute cooking tip: Use your hands in the kitchen! (Your CLEANED hands, of course!)

[09:10] Bruce's exclusive first interview with Dorie Greenspan on her new book BAKING WITH DORIE.

[29:57] What's making us happy in food this week? Hrilled sausages and fresh blueberries!

Do you love to eat as much as we do? Then you need our tips on staying trim and healthy, even when you love food.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbooks and over 12,000 original recipes, we know a thing or two about staying healthy when food is in abundance.

Plus, we've got a one-minute cooking tip about the right oil for your cooking. And Bruce interviews long-time food professional, editor, and marketer Denise Mickelsen. 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:

[00:20] Tips for staying health as a foodie--or if you just love to eat.

[14:10] Our one-minute cooking tip: Don't waste calories on flavorless oils!

[15:10] Bruce's interview with long-time professional foodie, former chef, former FINE COOKING editor, and Denver's 5280 Magazine's restaurant reviewer Denise Mickelsen.

[31:09] What's making us happy in food this week? Vegan ice cream and fresh summer corn.

Plastic and food: are they a good combo? What's the best way to peel ginger? And what's Cassy Joy Garcia up to? (Her new cookbook! COOK ONCE: DINNER FIX).

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've published over 12,000 original recipes, some of which you can find in our latest book THE LOOK & COOK AIR FRYER BIBLE.

In this magazine-style episode of the podcast COOKING WITH BRUCE AND MARK, we've got some the skinny on food and plastic. Plus, we've got a one-minute cooking tip on how to peel fresh ginger. And Bruce interviews Cassy Joy Garcia, about her brand-new cookbook, COOK ONCE: DINNER FIX.

Plus, 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:

[00:30] Plastic and food: why they're a bad combo and what you can do about it.

[07:05] Our one-minute cooking tip: the easiest way to peel fresh ginger.

[08:21] Bruce's interview with Cassy Joy Garcia, author of COOK ONCE DINNER FIX.

[21:30] What's making each of us happy in food this week.

Oysters! Grilling! And more! We've got it on this episode.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles, including the latest: THE LOOK & COOK AIR FRYER BIBLE (which you can find here).

On today's magazine-format podcast, we delve into a mollusk much into the news. Plus, we offer our one-minute cooking tip and Bruce has a lovely chat with Susie Bulloch, a grill master par excellence.

Join us as we fill you in on the latest and offer you great tips and tricks to make cooking as fun as we can.

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

[00:25] Oysters are in the news this week, both from the Pacific Northwest of the United States and from the Olympics.

[08:41] Our one-minute cooking tip: Don't throw out that brine when you're done with a jar of pickles!

[09:55] Bruce's interview with grill master Susie Bulloch! Check out much more about her on her website: https://heygrillhey.com.

[27:13] What's making us happy in food this week?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about grilling pizza. We've got a one-minute cooking tip that has to do with coffee beans. We'll let you in on a great food find: Brooklyn Miso Maru. And we'll tell you what's making us happy in food this week.

Want more from us? How about our cookbook THE ESSENTIAL AIR FRYER COOKBOOK.

Here's the breakdown of this episode of COOKING WITH BRUCE & MARK:

[00:22] It's grilling season in North American and we have all sorts of tips about how to make the best pizza on the grate. We love grilled pizza. But wow, can it be temperamental! Find out the tricks we learned while writing PIZZA: GRILL IT, BAKE IT, LOVE IT. (You can find that book here.)

[10:49] Our one-minute cooking tip! This week, it's all about how to preserve the best flavor in coffee beans.

[12:05] We've got a great food find. It's Brooklyn Miso Maru: gorgeous little balls, coated in dried flowers and herbs. Drop them in hot water and you've got miso soup. Plus, the packaging is so gorgeous, you'll want these to give as house gifts this summer and into the fall.

[15:48] Finally, what’s making us happy in food this week?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about one of our favorite things: tinned fish. We've also got a one-minute cooking tip as well as an interview with cookbook author Ali Rosen. And we'll tell you what's making us happy in food this week.

Here's the rundown of the segments of this episode of COOKING WITH BRUCE & MARK:

[00:17] Tinned fish! There's more to it than those yucky sardines from the supermarket. Here's our take on one of the most overlooked foods in North America.

[07:40] Our one-minute cooking tip: Don’t smash burger patties on the grill.

[09:09] Bruce's interview with Ali Rosen, author of MODERN FREEZER MEALS. Find out more about her at potluckwithali.com.

[24:20] What’s making us happy in food this week?

We've changed the format of our podcast to a magazine-type show. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode.

We've got tips on kitchen remodeling, based on the latest trends and the latest stats on what can bring you the biggest return on your investment.

We've also got a one-minute cooking tip. And an interview with long-time food blogger Devany Vickery-Davidson. Plus, we'll tell you what's making us happy in food this week.

Join us, Bruce Weinstein and Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK!

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

[00:37] What are the the best investments for kitchen remodels?

[11:12] Our one-minute cooking tip: throw out old spices!

[12:53] An interview with food and YouTube blogger Devany Vickery-Davidson

[19:58] What's making us happy in food this week