There's a tiny bit of booze left in that bottle. What can you do with it, other than chugging it?

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 recipes in over three dozen cookbooks. We've learned lots of ways to handle that little bit of booze at the bottom of a bottle beyond just drinking it.

In this episode of COOKING WITH BRUCE & MARK, we'll give you great culinary ideas for that tiny bit of vodka, that drop of tequila, and those half-empty bottles of flat beer.  

Love them or hate them, tinned sardines are culinary gold. They add incredible depth of flavor to stews, casseroles, and braises, way beyond the mere fishy taste most of us expect.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the culinary delights of tinned sardines. We've got lots of ideas that use these tasty filets in ways you may have never considered.

Listen in, join the fun, and discover the culinary secret chefs already know. 

Honey is for way more than toast or tea.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've worked with honey in dozens of recipes beyond the standards.

Join us in this episode of COOKING WITH BRUCE & MARK as we talk through ten ways to use honey beyond the expected ones.

We'll also talk about how to store honey and how to get it back from crystallization.

We love honey! Get it off the pantry shelf and start cooking with us!

Salsa is for a lot more than chips.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbook, we know a thing or two about adding salsa to sauces, stews, braises, and more.

We'll give you ways to use that bottle of salsa beyond chips. Listen in to the fun and get more salsa in your cooking!

Ketchup is more than a sauce for fries. It's actually a versatile condiment that can be used in lots of recipes.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've even been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for weightwatchers and EATING WELL.

Along the way, we've learned lots of great ways to use ketchup beyond fries. Join in the fun as we talk all things ketchup.

What happens when it comes to actually writing a cookbook? The process of putting the word onto a computer and generating a document? And then what happens to that manuscript once you turn it in? (Well, for one thing, it turns from a document into a manuscript!)

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the actual steps of writing a cookbook. Mark is the writer in our team. He'll tell you what it takes to get the manuscript completed--and then what the steps are after that, through editorial and beyond.

In the third installment of on how to write a cookbook, veteran cookbook authors Bruce Weinstein & Mark Scarbrough take you into the kitchen to answer the crucial and difficult questions about recipe development.

How should you approach flavors? How do you go about the day-to-day task of testing recipes? How do you know which recipes to include and which to cut?

We discuss how we make those decisions and offer advice that will may even help with your day-to-day cooking, even if you never intend to write a cookbook. 

In the second installment of our four-part series on how to write a cookbook, we take on the question of platform, crucial to today's publishing success.

What is a platform? How do you get one? Why is it so important?

Join us, Bruce Weinstein & Mark Scarbrough, as we discuss the nature of platforms and why they're so crucial to modern publishing. Writing a cookbook is one thing. Selling it is another matter entirely. And you won't be a success without a platform.

As veteran cookbook authors, we've know a lot about the publishing industry: how it's changed, what it requires, how you need to go about writing a cookbook.

Join us, Bruce Weinstein & Mark Scarbrough, as we begin a four-part series on writing cookbooks. It's the very heart of our business: selling a book, writing it, publishing it, and marketing it. We'll start you down the road with our secrets that have led to a three-dozen cookbook career.