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! Chocolate Peanut Candy Bar Sheet Cake

    Join us, Bruce Weinstein & Mark Scarbrough, as we make a recipe in honor of our cookbook, ALL TIME FAVORITE SHEET CAKES AND SLAB PIES.

    We're in the kitchen--and you can be with us. We're baking but a sheet cake that's a bit like a candy bar. It's shortbread, peanut candy, and rich chocolate fudge all in one.

    You'll need an 18 x 13-inch baking sheet. After that, the sheet cake is super easy and absurdly addictive. Invite crowds over! But first, join us in the kitchen.

     

    15 min
  • Common Cooking Mistakes #12: Overcrowding Your Pan
    One of the worst mistakes in cooking is one of the easiest to fix. Don't overcrowd your pan when you're browning meat for a stew or braise. If your meat is all bunched up together in the pan, that liquid doesn't hit the bottom of the pan to evaporate, it pools around and on top of the meat and all that meat in the pan steams instead of browns. So give it some room and let it sit there searing away and you'll have upped your cooking game like a pro.
    3 min
  • I Made That! Gingerbread Sheet Cake with Hard Sauce Buttercream

    We love sheet cakes. No wonder: we wrote a book on them--ALL TIME FAVORITE SHEET CAKES AND SLAB PIES--which sold out on QVC. We even got two (!) happy dances from Dave Venable on air for our recipes!

    We're Bruce Weinstein & Mark Scarbough, veteran cookbook authors with more than three dozen titles to our names. This recipe on our podcast isn't one from our book. It's exclusive to this podcast!

    Join us in the kitchen as we make it and taste it. It's a soft and spicy dark molasses cake with a creamy white frosting with just a hint of whiskey in the mix. 

    Get the recipe and have a few laughs. Dave certainly did!

    20 min
  • I Made That! Chicken Braise With Dried Black Limes, Tamarind, And Tons Of Spices

    Want big flavors in sheer comfort food. Try this Middle Eastern-inspired stew, something right out of Bruce's childhood since his uncle was from Iran.

    Hi! We're Bruce Weinstein & Mark Scarbrough. Together, we've written dozens of cookbooks for New York publishers. But we've never published this recipe since it came to Bruce through his family. We're offering it here on the podcast as an exclusive!

    Join us in the kitchen as we make this chicken braise with dried black limes. You'll need to go to a Middle Eastern grocery store to find them--or order them online. In a cool dark pantry, they'll keep up to a year. Except you'll make this braise again and again.

    It's also got tamarind concentrate for a sour pop and cashews for sheer richness. You must marinate the chicken overnight in a spice paste and after that the hard part is over.

    Served this braise with cooked white rice. You won't regret it!

    15 min
  • Common Cooking Mistakes #11: Not Tasting Our Food While We Cook
    Like all chefs in restaurants, we taste what's going on inside our pots long before we serve them to company. But most home cooks, don't taste along the way. So does it need more salt, pepper, lemon, cream, thyme, or dijon? The only way to know is to taste it long before it gets to the table to serve. Sitting down to eat with your family or company is not the time to discover that your stew, soup, or chicken salad needs a flavor adjustment.
    5 min
  • I Made That! Green Curry Fish Fillets

    We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles at several New York publishers.

    Join us in the kitchen as we whip up green-curry fish fillets with ginger, lemongrass, green curry paste, and turmeric.

    This dish is super fast: about 15 minutes for the sauce before youu add the fish fillets which cook for about 10 minutes.

    We love a good fish curry. Learn the secrets for this spicy dish as you cook with us in the kitchen.

    14 min
  • Common Cooking Mistakes #10: Over-Beating Batter
    This is common cooking mistakes, the short version of Cooking With Bruce and Mark that comes out every Tuesday. Today, we're going to help you improve your baking game. Your cakes will be more tender. They will be lighter. And they will be more delicious. The answer is as simple as don't beat the flour into the batter for very long. The longer you do, the more gluten you develop and the tougher your cake gets. Listen in and well explain the perfect way to make light and tender cakes every time.
    5 min
  • Is Your Olive Oil Fake?
    Extra Virgin, Virgin, Pure. These are just a few categories given to olive oil. We'll tell you what they mean, what they should taste like and put to bed the myth that imported olive oil is faked. It's real olive oil and there are some really cool things you can learn to help you make great decisions when staring at a wall of olive oil at the store.
    16 min
  • Common Cooking Mistakes #9: Turning Your Meat Too Soon
    This short episode talks a bit about patience. The patience to put a cold piece of meat in a hot skillet and then let it be. Don't mess with it if you want a good crust. It takes time, 3 or 4 minutes. And that time will pay off since a good crust will pop right off a hot skillet. Truth be told, you only need to turn that piece of meat once. That's right, no flipping and flipping and flipping. Let it be. Then turn it once. Listen and find out why this works.
    5 min
  • I Made That! Pressure-Cooker Whole-Grain Laarb Lettuce Wraps

    We love our pressure cookers, electric or stove top. And we love them to make whole grains.

    We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who wrote the best-selling INSTANT POT BIBLE--which you can find here.

    Join us in the kitchen. We're using the pressure cooker to cook wheat berries in half the time they'd require in a stove-top pot. We're then turning those tender whole grains into a spicy and flavorful South East Asian salad with ground pork, fish sauce, palm sugar, lime juice, and herbs, all to be served in Boston lettuce leaves.

    Wheat berry laarb? You bet! With a pressure cooker, this healthy meal is ready in a snap. Join us in the fun of making one of our favorite recipes.

    14 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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