Cooking with Bruce and Mark

Cooking with Bruce and Mark

By Bruce Weinstein & Mark ScarbroughEducationArtsLeisureHow ToFoodHobbies
Download on the App Store

Cooking with Bruce and Mark episodes

  • Pear Preserves
    We love jam and preserves around here. Strawberry in June, Peach and Apricot in July. But in September only one fruit makes it into our preserving pot and that's PEARS. We love em. Big chunks of pear in a thick sweet and floral jam. It's something most people don't know about and never tried. But we'll tale you through it step by step. Listen to us make the best pear preserves ever and try yourself.
    18 min
  • Culinary Myth #46: Peeling a potato removes its nutrients
    Like most kids, when we were served baked potatoes we only liked the white fluffy filling with lots of butter. But our grandmothers always yelled at us to eat the skins for the vitamins. It's a common belief, which is why even potato chip companies started making chips with the skin on to convince people that their chips are healthier than others. But none of it is true. The vitamins and nutrients in potatoes are concentrated in a layer of the flesh just below the skin. So peel away if you like. Just don[t peel too deeply.
    6 min
  • Appliance Fridays: Internet Toaster Meme
    If you've ever been on Facebook, then you've seen a bunch of cooking memes. Sped up recipes that are shot from above. Sometimes making something fun, sometimes making something horrible. And sometimes making something dangerous. A while back an Australian woman tweeted about a new recipe she did, making toasted cheese in her toaster by placing the toaster on its side. Well people made it and many people burned down their kitchens in the process. It was so bad that even Woman's Day magazine ran a notice telling readers not to try this. This week we're talking about these ever present internet cooking memes and why they may not be as benign as they seem.
    12 min
  • Culinary Myth #45: Spinach is a good source of iron.
    For years we've all been saying that spinach has a ton of iron. Why? Because Popeye would eat a can of spinach, build his muscles, and pummel Brutus to save Olive Oyle. The trouble is that spinach only has a small amount of iron but has a large amount of oxalic acid, which inhibits iron uptake, whoops! Find out how the whole mess started and what you can do to actually get more iron in your diet on today's episode.
    5 min
  • Appliance and Gadget Fridays: Cold Brew
    You love the cold brew at Starbucks and at Whole Foods. But it's super easy to make at home. We'll take you through the ins and outs, tell you about all the best tools you need for it and get you started on the road to the perfect cup of cold brew coffee Iced or Hot!
    19 min
  • Culinary Myth #44: Marco Polo brought pasta to Italy from China
    We learned it in 2nd grade, Maybe third. The great Venetian explorer, Marco Polo, traveled to China and brought back pasta. So did the Chinese invent pasta? Well, they were making some sort of millet based pasta for a thousand years. But wheat pasta was made in many other parts of the world long before Marco Polo's famed trip. It's a fascinating story and without it, we might still have pasta but we wouldn't have one of the most beloved kids' pol games in history... "MARCO..... MARCO..... MARCO....."
    6 min
  • I Made That! Coffee Granita

    Even if summer is winding down where you are, we've got you covered with a classic cold treat that's best even in the winter after a braise.

    Coffee granita. If you don't know, granita is like little sweet shaved ice crystals. If you really want to go all out, you scrape them up and fold them into whipped cream. Don't you dare use the canned stuff!

    Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of books to our names. We'll teach you how to make the perfect coffee granita, a welcome cold treat even in the dead of winter.

    12 min
  • Frozen Fridays: Coffee Granita
    It's time to say goodbye to summer with our final installment of Frozen Fridays. We've made ice creams, sorbets, frozen drinks, and gelatos. Now we're making granita. That icy dessert that's not quite sorbet, not quite snow cones, but better than both combined. Granita actually means little grains, and in this case it's little grains of ice. After freezing your sweet liquid, in this case coffee flavored, you scrape it with a fork to create crystals that fill a bowl. Then we're going take those coffee ice crystals and serve them with whipped cream, just like they do in Sicily. Listen in and add this amazing frozen Italian dessert to your repertoire.
    12 min
  • Culinary Myth #43: Mayo Goes Bad In The Sun
    It's Tuesday and it's time for Bruce and Mark to relieve you of another culinary myth you've probably though was true since childhood. This time, it's that the mayonnaise in the egg salad/chicken salad/pasta salad at your family picnics is what what ends up making everyone sick. Sure those salads sat in the sun for an hour. But store-bought mayo is fairly acidic and doesn't go bad quite so fast. Chances are if everyone gets sick. it's from the chicken, the tuna, or other protein sitting in that mayonnaise. Those things have a much higher Ph and lower acid content which makes them prime candidates for turning bad in the sun. We're not saying there's any other answer rather than keep your food cold, that is under 40 degrees F or under 4 degrees C. But if you do get sick, it probably wasn't the mayonnaise that did it to you.
    6 min
  • I Made That! Raspberry Sherbet

    Raspberry sherbet. One of our favorite things!

    When we were kids, sherbet came in all sort of colors. Red. Green. Orange. They weren't necessarily flavors because the sherbets were so sweet. It was hard to taste much more than sugar.

    These days, we've got the tips and tricks to making better sherbet. Join us, Bruce Weinstein & Mark Scarbrough, as we craft a sherbet that's sure to cool you down on a hot summer day.

    Raspberries, whole milk, and sugar, plus a little secret ingredient for just the right texture.

    In this episode of COOKING WITH BRUCE & MARK, we're making a raspberry sherbet that will change the way you look at frozen desserts. Listen in and give the recipe a try.

    And maybe check out our first cookbook: THE ULTIMATE ICE CREAM BOOK.

    12 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…

More shows like Cooking with Bruce and Mark

Radiolab by WNYC Studios

Radiolab

43,814 Listeners

The Ezra Klein Show by New York Times Opinion

The Ezra Klein Show

15,896 Listeners