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: All About Suze
    We're not really frozen this Friday, just cool and refreshing with Suze, created in Switzerland and now made in France. It's a gentian based bitter-sweet aperitif that has the flavor of grass clippings, orange trees, and vanilla beans. Bruce and Mark explore this incredible European import and share some delicious cocktail recipes that run from the simple to the sublime. Get your cocktail shaker ready!
    19 min
  • Culinary Myth #35: Peanut Oil is a Tasteless Fat
    People think about peanut oil as a great frying oil with a high smoke point. But in the US, the way we get that high smoke point and turn peanut oil into this great frying oil is by processing it. And in the process we remove all the amazing fragrant and delicious qualities that make peanut oil so popular around the world, especially throughout Asia.
    6 min
  • Frozen Friday: How to choose the perfect ice cream for the best a la mode dessert.
    Pie and ice cream. Cake and frozen custard. Cookies and gelato. The choices are endlessly delicious. But what frozen deliciousness goes best with what baked dessert? Bruce and Mark will give you the run down on how to make the most perfect summer pairings. They are the experts with their new book A LA MODE. On sale now. It's a celebration of everything ice cream on top of everything delicious. Listen in and learn how to best pair your favorite ice creams with your favorite pies, cakes, and more.
    14 min
  • Culinary Myth #34: You Can Tell How A Steak Is Cooked By How It Feels
    It's always amazing to us that some famous BBQ gurus still tell people to pinch steaks to see if they're done. A rare steak is supposed to feel like the flesh between your thumb and forefinger. Medium feels like the meat farther down your thumb, and so on. But we say stop pinching yourself! Instead, buy an instant-read meat thermometer, the only way to know if a steak is done. Listen in and find out the right temperature for your liking.
    9 min
  • Frozen Fridays: The Perfectly Balanced Margarita
    Every Friday this summer, Bruce and Mark are taming the heat with a cooling recipe for an ice Cream or an icy drink. This week, it's the most perfectly balanced margarita. It may be the easiest recipe we've presented on this podcast! But you'll also discover some tips and tricks for this refreshing libation. So sit back and toast the summer with this frosty delight.
    16 min
  • I Made That! The Perfect Margarita

    The perfect margarita? The formula is so easy.

    We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, even a few cocktail books.

    We've got the perfect ratio to beat the heat for our favorite tequila drink. You can even use this ratio to make pitchers of margaritas. Call your friends and start a party! Make sure you have plenty of ice on hand!

    16 min
  • Culinary Myth #33: Squeeze a Peach to See if it's Ripe
    Maybe your grandmother told you to squeeze the fruit to see if it's ripe? No? Then your mother must have. Well someone did, because half the world goes into the supermarket and squeezes all the fruit to see if it's ripe. And quite honestly, we're disgusted by it. First, we don't want you touching our fruit. Second, you're bruising it with all the squeezing. And third, squeezing doesn't tell you anything about the fruit except wither it's soft or not. And soft does not equal sweet nor peachy. So stop squeezing the fruit and listen to Bruce and Mark explain the best way to shop for the sweetest ripest fruit.
    6 min
  • I Made That! Chocolate Sorbet

    Bruce Weinstein & Mark Scarbrough started their food-writing career with the best-selling ULTIMATE ICE CREAM BOOK, a book that sold out multiple times on QVC.

    In this episode of COOKING WITH BRUCE & MARK, they're making this very rich, chocolate, dairy-free sorbet. It's so dense, cold, and even chewy, it'll win over the most diehard ice cream lover.

    It's made with both cocoa powder and melted chocolate for a creamy smooth finish. Plus you'll learn a few more secrets to making all kinds of frozen desserts perfectly all summer long.

    9 min
  • Chocolate Sorbet
    It's another Frozen Friday and this time Bruce and Mark are offering up a classic recipe form their best-selling book THE ULTIMATE ICE CREAM BOOK. It's a dairy-free sorbet that will win over the most diehard ice cream lover. It's rich and creamy chocolate sorbet that's made with cocoa and chocolate for a creamy smooth mouthfeel. Plus you'll learn a few more secrets to making all kinds of frozen desserts perfectly all summer long.
    9 min
  • Culinary Myth #32: Store Coffee Beans in the Freezer
    Once again Bruce and Mark destroy another long held culinary belief. This one is all about coffee beans. Too many people buy gorgeous single origin hand roasted beans only to destroy all their flavor by storing those beans in the freezer. Listen and find out why that's absolutely the worst place to keep your beans. Bruce and Mark will give you the dope on why this cold environment will kill your coffee's flavor and explain the best way to shop for and store those precious beans.
    7 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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