Cooking with Bruce and Mark

Cooking with Bruce and Mark

By Bruce Weinstein & Mark ScarbroughEducationArtsLeisureHow ToFoodHobbies
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Cooking with Bruce and Mark episodes

  • I Made That! Homemade Bagels

    Making bagels from scratch? Why not? No, even we veteran cookbook authors wouldn't do it every day. But once in a while? It's a lot of fun.

    Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we pull together homemade bagels. We make a fairly simple yeast dough in a food processor and let that dough rise. Next, we it and boil the rounds for 1 minute. Then we bake them.

    We're having a blast with bagels. You can, too. Come along. We might even convince you to try your hand at them. 

    15 min
  • Common Cooking Mistakes #16: Opening the oven door too frequently.
    Every time you open that oven door you can drop the temperature between 25 and 75 degrees F. And that can kill your muffins, rolls, breads, and cookies. We have a few solutions other than looking through the glass door - yes, we know not every oven has a peek a boo window. So listen in and find out what you can do that will make your baking even better, without really doing much at all!
    4 min
  • I Made That! The Perfect Prime Rib Roast

    A recipe from the now sadly gone FINE COOKING magazine for perfect prime rib roast, a holiday treat.

    We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who developed this recipe for a holiday issue of the magazine. And we're in the kitchen to show you how to make the best prime rib roast (or "standing rib roast") you've ever had.

    Our technique is to start it at a very low temperature for a very long time. This way, we can get a spice rub on it, full of seeds and other herbs that would burn at higher temperatures. The beef rib roast cooks for a long time, then you take it out to rest for an hour or so. When you're ready to serve it, you put it back in a very hot oven for just a few minutes to get a crust on it before slicing it. It'll be rare all the way to the edges, no brown line around the outside of the eye of meat.

    Join us in the kitchen as we make this holiday favorite.

    15 min
  • Common Cooking Mistakes #15: What should be kept in the refrigerator vs the pantry.
    This is less a cooking mistake than a food storage mistake, but storing items in the wrong place can become a cooking mistake when you find out that your oil has gone rancid, your lime juice as oxidized, or your olive oil has solidified and can't be poured. In this episode we'll give you the run down on what should be stored where and why - from nut butters to flour, oils to worcestershire sauce.
    7 min
  • Thanksgiving
    Thanksgiving is the one holiday that everyone cooks for. Even if you don't cook any other time of the year. But sadly, it's also the one holiday that everyone stresses out over. People even practice cook for Thanksgiving. They do a run through. And as food writers having written many articles about cooking for Thanksgiving we feel a little responsible for your stress. So we're here today to help you understand that Thanksgiving is just another meal. Listen and find out why it's really easier than you think.
    10 min
  • I Made That! Vegan Chili

    Vegan chili. Let's face it: it can be dull. And a recipe can use too much chili powder to bump up the flavors without much depth.

    We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles under our names. We've got a great new recipe for vegan chili--and we're cooking it with you so you can get it right.

    Yes, this recipe does use chili powder--but not the standard blend. Rather, we're using pure chili powder, three kinds of beans, grains, and legumes, and lots of tasty ingredients to make the best vegan chili without any soy crumbles or meat substitutes.

    Join us in the kitchen to learn the secrets of the best vegan chili.

    20 min
  • Common Cooking Mistakes: #14: Not Salting Pasta Water
    Why is it that pasta dishes always taste so much better when you eat them out in an Italian restaurant? There is a simple answer, but it's not that a chef made the sauce. It's that any chef worth their salt will salt the water they boil the pasta in. And while that may seem like a fussy step, it's terribly important. Listen in and find our why.
    4 min
  • The Problem With Dinner
    For most people, getting dinner on the table night after night is not an easy task. As cookbook writers we have in the past contributed to this dilemma. Calling for ingredients that no one can find, or even know what it is. Since leaving New York City and moving to rural New England we have a new take on how hard it is to make dinner every night. And we understand the ongoing struggle that most people face and have faced for decades.
    13 min
  • I Made That! Cinnamon-Sour Cream Coffee Cake Sheet Cake

    If like Bruce, you grew up in the Northeastern United States, then you may well remember Drake's coffee cake.

    Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we work through a recipe we developed to recreate that classic taste as a sheet cake.

    We've got the tips and tricks for better baking along with way. And a few laughs, too. Plus, an incredibly easy recipe for a cake that you will want to make for company this fall and holiday season.

    We'd love to have you in the kitchen with us! It makes it all the more fun.

    13 min
  • Common Cooking Mistakes #13: Adding garlic too soon.
    Installment #13 in our series on common cooking mistakes and how to avoid them, we're tackling garlic. Most people throw it in a pan along with the onions and that's just not a great idea. Garlic has a tendency to burn and adding it upfront can cause that to happen imparting a bitter taste to your dish. Garlic is actually a sweet flavor and adding it at the right time can make all the difference in your cooking. Listen and find out why and how.
    4 min

About Cooking with Bruce and Mark

From the publisher's feed

Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless…

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