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

  • Frozen Fridays: Siberian Fruit Salad
    Every Friday this summer Bruce and Mark are celebrating the heat with icy frozen treats. This week it's a cocktail guaranteed to take the edge off your summer. It's a recipe form their book THE BOOZY BLENDER and it's the most refreshing fruity frozen concoction you've ever tasted. Plus they offer hints tricks and tips for making perfect frozen drinks every time
    16 min
  • I Made That! The Siberian Fruit Salad Cocktail

    Bruce Weinstein & Mark Scarbrough are celebrating the summer heat with this icy frozen treat. In this episode of COOKING WITH BRUCE & MARK, they're making it'a cocktail from their book THE BOOZY BLENDER.

    It's a refreshing, fruity, frozen concoction, perfect for your next deck or patio party.

    Plus, Bruce & Mark offer hints tricks and tips for making perfect frozen drinks every time.

    16 min
  • Culinary Myth #31: Does red wine breathe in an open bottle?
    Every tuesday Bruce and Mark dispel another long held culinary belief. Today they're going after red wine. Especially fine aged red wine. You open a bottle for an hour or so to let it breathe. But that poor wine is suffocating inside that stuffy bottle. Bruce and Mark explain what's going on in the wine and the bottle.
    8 min
  • I Made That! Malt Frozen Custard

    Veteran cookbook authors Bruce Weinstein & Mark Scarbrough wrote À LA MODE, a book of dessert and frozen treat pairings: one hundred and twenty recipes with sixty desserts paired with sixty ice creams, sherbets, sorbets, and other frozen concoctions.

    In this episode, they're making a recipe from that book: Malt Frozen Custard. As you may know, Bruce is the chef in our duo; Mark, the writer. Mark doesn't cook much anymore. He's too busy editing and creating our cookbooks. But in this episode of COOKING WITH BRUCE & MARK, he takes on the challenge of malt frozen custard, a perfect cold treat for anyone who loves that nutty, savory flavor of malt. It's like a scoop-able vanilla malt.

    Bruce & Mark also talk about their favorite pairing for this dessert. Hint: It involves bacon. Of course! 

    19 min
  • Frozen Fridays: Malt Frozen Custard
    On June 7th Bruce and Mark's 26th book is published: A LA MODE. In this volume, they take a new look at frozen desserts. They've paired each with an incredible baked treat. With combinations like Popcorn Ice Cream with Peanut Brittle Tart and Frozen Bavarian Cream with Blueberry Slump, you'll be drooling from page one. This episode is the second in a series Bruce and Mark call "Frozen Fridays." They will feature an ice cream, sorbet, gelato, or icy cocktail every week for the rest of the summer. Today's treat is Malt Frozen Custard. Mark makes it, Bruce loves it, and just wait until you hear what dessert this one gets paired with. Hint: It involves bacon.
    19 min
  • Culinary Myth #30: You can avoid crying when you chop onions by not opening your mouth!
    You can freeze the onions. You can freeze you head. You can wear goggles, You can light a candle, suck on a lemon, or any number of other methods to keep from crying when you chop an onion. But aside from not chopping, you are going to shed a tear or two for the sake of dinner. Or else cut your finger off. Bruce and Mark will tell you why and what the best methods are to cut down on the tears as much as possible.
    6 min
  • Frozen Fridays: Frozen Aperol Spritz
    It's hot out there! You want to cool down with a refreshing frozen cocktail. Bruce and Mark have it for you all summer long. This first recipe is form their book THE BOOZY BLENDER. It uses the Italian aperitif Aperol along with sparkling wine and lemon sorbet. So listen in and get your blender ready for some cool summer fun.
    14 min
  • I Made That! Frozen Aperol Spritz

    It's hot out there! You want to cool down with a refreshing frozen cocktail. Bruce Weinstein & Mark Scarbrough have got your covered.

    Here's a recipe from their cookbook THE BOOZY BLENDER. It uses the Italian aperitif Aperol along with sparkling wine and lemon sorbet to create a crazy twist on a classic spritz, this time frozen and served up in a glass. Have a spoon in hand and get your blender ready for some cool summer fun.

    14 min
  • Culinary Myth #29: Does drinking red wine reduce your cholesterol?
    Every week Bruce and Mark take down a culinary myth. This time they turn their attention turns to drinking red wine. Many people believe that this will help lower their cholesterol and thereby lower their risk for heat disease. Listen in and find out why that might not be the case--and why you should never put a medical benefit on something as delicious as a 1990 Gigondas.
    8 min
  • I Made That! Pressure-Cooker Sweet-And-Spicy Baked Beans

    Bruce Weinstein & Mark Scarbrough are the authors of the runaway best-seller, THE GREAT BIG PRESSURE COOKER BOOK. It sold out three times on QVC. It's the only pressure-cooker book written with instructions for every recipes to be made in either a stovetop pressure cooker or an electric one.

    Here's a sweet and spicy side dish, ready for this summer's barbecue. Mark sets in to make delicious baked beans with a nice kick under chef Bruce's watchful eye.

    Listen in, have a few laughs, and get cooking!

    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…

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