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

  • Frozen Fridays: Raspberry Sherbet
    When we were kids, sherbet came in colors, not flavors. Red. Green. Orange (well, okay, that one's a flavor and a color. They were overly sweetened not very rich frozen desserts which we would ever chosen but our grandmothers seem to have a penchant for them.But sherbet has a delicious bright side if it's made correctly. Fruit, whole milk sugar, and a little something for a silken mouth feel - usually gelatin or corn syrup. IN today's episode we're making a raspberry sherbet that will change the way you look at frozen desserts. Listen in and try the recipe. Even if it's not Friday when you do. Even if it's no longer summer.
    12 min
  • Culinary Myth #42: Eating Candy Causes Acne
    It's another Tuesday and Bruce and Mark are takin down another culinary myth. This time is the connection people have between eating candy and breaking out. Yup, most people think that chocolate and other sweets cause acne. Nope, that's not the way it happens. Acne can be caused by hormones, stress, and hygiene. And we don't think it' fair to throw the blame on the entire confectionary industry. Listen in and hear how acne really happens and why one-too-many three musketeers bars can't make you break out.
    5 min
  • I Made That! No-Churn Strawberry Ice Cream

    We love frozen desserts. We've written hundreds of recipes for them. And we've learned a trick or two. Including how to make great ice cream at home without an ice-cream marker.

    Join us, Bruce Weinstein & Mark Scarbrough, as we walk you through the steps of making no-churn strawberry ice cream.

    All it takes is whipped cream and sweetened condensed milk. Plus strawberries, of course. It's a great summer treat without a lot of work.

    Do you like ice cream? Check out our first cookbook here: THE ULTIMATE ICE CREAM BOOK. We wrote before Mark's name was even on the cover. He was writing our books behind the scenes. These days, we're out in the open! But that book is still one of the best-selling ice cream books on the market.

    14 min
  • Frozen Fridays: No-Churn Strawberry Ice Cream
    Bruce and Mark know ice cream: they've written three books on the subject! They also know that not everyone wants to drag out the ice cream machine to whip up a batch of homemade frozen yumminess. So in today's episode, you'll learn how to make ice cream with no machine, no churning, no work. All it takes is whipped cream and sweetened condensed milk.
    14 min
  • Culinary Myth #41: Avocado pits keep guacamole from turning brown
    This one really gets our goat. We've all heard tell that if you put the avocado pit in your guacamole, your guacamole will stay green. We've read that in magazine articles and even found it in a big cookbook author's best selling book. And you know what? It's just wrong. Avocados turn brown for the same reason the apples, bananas, and even potatoes turn brown when you slice them. They are in contact with air and the oxygen in the air starts it's work breaking it down. So how do you keep the air out and thereby keep the oxygen from wreaking havoc so fast? Easy... Refrigeration and acid. In other words add lemon juice and keep that guacamole cold. It will slow things down but it can't stop it completely. Listen and find out the details of how this all works and how you can always have the greenest guacamole on the block.
    6 min
  • I Made That! Vietnamese Coffee Frozen Custard

    Welcome to a recipe from our book À LA MODE: Vietnamese Coffee Frozen Custard.

    We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've created tens of thousands of recipes. We love ice creams and frozen treats. Our career started with THE ULTIMATE ICE CREAM BOOK.

    As in traditional Vietnamese coffee, we use sweetened condensed milk in the custard for this ice cream. We steep it with coffee and cinnamon flavor. And no artificial flavors in the mix! without any extracts or short cuts.

    Join us for all the tips and tricks to make this unusual frozen custard perfect every time. 

    12 min
  • Frozen Fridays: Vietnamese Coffee Frozen Custard
    We're coming to the end of Frozen Fridays for the summer of 2016 but Bruce and Mark still have a few incredibly delicious ways to beat the end of summer heat. This episode it's with a recipe from their book A LA MODE: Vietnamese Coffee Frozen Custard. You learn the secret to using sweetened condensed milk in the ice cream custard and how to steep the perfect amount of coffee and cinnamon flavor into the mix without any extracts or short cuts. Plus you'll get, as always, tips and tricks for making the perfect ice cream every time.
    12 min
  • I Made That! Frozen Plum Daiquiri

    Frozen, slushy, icy, plummy goodness in a glass. What's a better frozen cocktail for a hot afternoon? Just sit back and chill out.

    We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including several on cocktails and drinks. In this episode of COOKING WITH BRUCE & MARK, we're making a summery libation that needs some corn chips and hot salsa on the side.

    This frozen cocktail is a sweet/tart take on an old favorite, the frozen daiquiri. If you've only ever tasted sloe gin in a sloe gin fizz, it's time to upgrade your cocktail and sip on these newfangled frozen daiquiris.

    11 min
  • Frozen Fridays: Frozen Plum Daiquiri
    It's still summer and we're still celebrating the heat with Frozen Fridays. Today's episode is a a new sweet/tart take on an old favorite, the frozen daiquiri. If you've only ever tasted sloe gin in a sloe gin fizz, it's time to upgrade your cocktail palette and sip on these daiquiris.
    11 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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