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

  • Sweet-And-Spicy Baked Beans From A Pressure Cooker
    Bruce and Mark wrote the runaway best selling THE GREAT BIG
    PRESSURE COOKER BOOK, so they know a thing or two about making
    great dishes fast. Here's a sweet and spicy side dish, ready for
    this summer's barbecue. Listen in, have a few laughs,and get
    cooking!
    14 min
  • Culinary Myth #28: Dried spices last indefinitely.
    Nothing lasts for ever. Not even paprika. Bruce and Mark prove it this week as they take down the myth that dried herbs and spices last forever. Time to clean out your pantry, your cupboards, and your spice racks. With fresh cinnamon, your baked goods will be worth the effort. With fresh dried oregano, your tomato sauce won't be tasteless. And with fresh coriander, your curries will be the envy of everyone. Listen in and find out why keeping your spices for years, or even less if you're storing them incorrectly, is a bad idea.
    7 min
  • I Made That! Brown-Butter Butter Pecan Ice Cream

    Veteran cookbook writers Bruce Weinstein & Mark Scarbrough wrote a book called À LA MODE: one hundred and twenty desserts in six pairings, each dessert with its ice cream, gelato, sherbet, or sorbet.

    In this episode, Mark, the writer in our duo, is going to whip up a batch of butter pecan ice cream. Except he's going to make it even better by using brown butter in the custard for a richer, nuttier flavor.

    In the previous episode, he made brown-butter graham crackers under Bruce's watchful eye. Ever the chef, Bruce has lots of critiques for Mark, the writer. But the results are fantastically tasty!

    Brown-butter butter pecan ice cream? What could be better?

    18 min
  • Browned Butter Butter Pecan Ice Cream
    Bruce and Mark have a new book coming out on June: sixty ice
    creams and the sixty desserts they need as a match. In this week's
    and last week's episodes, you get one of the finest pairings in the
    book: Browned Butter Graham Crackers with Browned Butter Butter
    Pecan Ice Cream. This duo comes from the guys who wrote the
    best-selling ice cream book ever, THE ULTIMATE ICE CREAM BOOK.
    Listen in, then go make your own browned butter butter pecan ice
    cream. You're welcome.
    18 min
  • Culinary Myth #27: The Five-Second Rule
    Every Tuesday, Bruce and Mark take down another culinarymyth. This week it's the 5-second rule: if food is on the floor, you've got five seconds to get it up and into your mouth. Listen in and find out why eating off the floor might just make you sicker than you thought. What's a piece of pie worth to you?
    6 min
  • I Made That! Brown-Butter Graham Crackers

    Veteran food writers Bruce Weinstein & Mark Scarbrough wrote a cookbook called À LA MODE, lots of desserts with an ice cream, gelato, or sorbet pairing for each. That is, 120 recipes in sixty pairings: ice creams and their desserts.

    In this episode, Mark's going to try his hand at brown-butter graham crackers.

    They're easier to make than you think. Mark pulls them off without a hitch. Listen in, get the recipe, and change your life (maybe).

    14 min
  • Browned Butter Graham Crackers
    Bruce and Mark's next book A La Mode will be on sale June 7th.
    It's got 120 recipes in 60 pairings: ice creams and the desserts
    they need. This is the first in a 2-part preview of the book in
    which Mark will make Browned Butter Graham Crackers to be served
    with Browned Butter Butter Pecan Ice Cream (in the next episode).
    They're easier to make than you think. Mark pulls them off without
    a hitch. Listen in, get the recipe, and change your life
    (maybe).
    14 min
  • I Made That! Rødgrød Med Fløde

    Bruce Weinstein & Mark Scarbrough are always up for a challenge. In this episode, Mark makes this classic Danish dessert, a tapioca pudding made with red currants.

    Fortunately, we live in New England and can grow our own (or buy them at local farmers' markets). In traditional fashion, you let this "pudding" set up, then pour cream over the top. It's absurdly summery and delicious.

    And easy, too. Maybe the hardest thing about it is pronouncing it. "Rødgrød med fløde" means something like "red pudding with cream."

    Listen in and find out how to make this delicious make-ahead dessert--but maybe not how to pronounce it. (Danes, beware of bad sounds!)

    11 min
  • RØDGRØD MED FLØDE
    In this episode Mark tries his hand at this fruity red tapioca
    pudding from Denmark. The hardest thing about this dessert is
    pronouncing it. Rødgrød med fløde. It means "red pudding with
    cream. Listen in and find out how to make this delicious make-ahead
    dessert - and how NOT to pronounce it.
    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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