We go through olives by the truckload. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better.

Join us, veteran authors Bruce Weinstein & Mark Scarbrough, as we give you lots of ways to use olives. They make a great addition to an easy pasta sauce. They can be blitzed in a food processor for a savory dip. And many more ways to use up that container of olives you might in your fridge. Just remember to remove the pits when necessary!

Marinara sauce is a pantry staple in our house. We use it to make easy lasagnas and great Instant Pot braises.

Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles. We know a thing or two about using marinara for more than just pasta.

We've got ideas for turning that jar into all sorts of meals. But do remember: a jar of marinara sauce should have the same ingredients you'd use if you made it from scratch. Get the best, then get dinner on the table with lots of easy ideas for a jar of marinara sauce.

What can you do with canned salmon besides make patties or croquettes?

Lots! Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of ideas for canned salmon. Enough that it might become a pantry staple in your house.

We'll tell you how to buy the best and how to use it to its full potential. We love canned salmon. We hope you do, too.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who live in rural New England. We can get pretty excited about maple syrup. We have people "sugaring" within a short walk of our house.

A lot of people don't use maple syrup as a culinary ingredient, only as a "condiment" on pancakes or waffles. We think it's high time everyone understands the culinary power of this New England staple.

Listen in for ideas and laughs as we talk about one of our favorite things: maple syrup..

Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal.

We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes.

And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey.

Join us as in this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite cheeses. Just don't bring the can into the conversation!

What happened to hummus? It went from being this exotic spread to a North American staple.

At this point, most of us have hummus in the fridge. And most of us slather it on crackers or in wraps. But we've got ideas for hummus way beyond the ordinary!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've published over three dozen cookbooks. We've also been Contributing Editors to EATING WELL and COOKING LIGHT. We've worked with hummus for years. And we've got lots of ideas for hummus beyond just a spread for crackers!

What can you do with canned tuna fish besides make a sandwich?

We've got lots of answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including THE KITCHEN SHORTCUT BIBLE (which you can find here). We've developed over 10,000 original recipes in our career--so we know a thing or two about a can of tuna fish.

Listen in and have a laugh with us as we talk through our favorite ideas for canned tuna fish. We've got lots of ideas. Just don't mix the tuna fish with peanut butter. (That's a joke from the movie "Auntie Mame." If you don't get it, ask another other gay couple.)

Mustard. What do you do with it beyond sandwiches and burgers?

We've got the answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. We've developed more than 10,000 original recipes. And we know a thing or two about using mustard.

Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your kitchen. Have a listen to and maybe a laugh over our show about mustard, a condiment that gets too little respect!

Who doesn't have a box or container of raisins in the pantry? What do you do with those raisins, other than eat them by the handful for a snack.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of idea for those raisins in your pantry.

They're the secret ingredient to make everything from meatballs to salsa taste better. We'll even offer up a recipe for an easy spreadable raisin jam. 

Yogurt is a way more versatile ingredient than you might imagine. It's not just for smoothies. Or for topping granola.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk you through the incredibly versatile ways you can use yogurt to take your cooking came to the next level.

Imagine a fast and easy two-ingredient frozen yogurt. Or a super simple curried chicken dish. We've got those plus half a dozen other recipes that use yogurt in this episode of COOKING WITH BRUCE & MARK.

Whether you prefer Greek yogurt or regular-style, whether you use full-fat, low-fat, fat-free, we've got you covered with incredible ideas and lots of laughs.