Cooking with Bruce and Mark

Did you know the best way to blend the ingredients for meatballs is with a mixer? You'll get the best consistency and texture with this easy technique.

Listen in as Chef Bruce Weinstein and veteran writer Mark Scarbrough make meatballs with a mixer in real time. And the results are utterly decadent, totally fabulous. What else do you expect from two guys who've published dozens of cookbooks?

We've got a problem. Bruce eats too much watermelon. Like, all the time.

But there's a solution to the inevitable waste (if not the watermelon obsession). Listen in as Bruce Weinstein and Mark Scarbrough make ginger watermelon pickles, a summer treat you can serve with burgers and dogs--or just have out with some runny cheese to go with drinks out on the deck or the patio.

We love sheet cakes. We've written whole books on them. In this episode of our podcast, Mark is going to make a devil's food sheet cake in real time--a throw-back recipe that hits all the marks for a delicious treat.

Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks, won lots of awards, and been on several best-seller lists. In this episode, they're cooking from scratch together, something no married couple should ever do.

Lemon. And ice cream. Together at last! Catch the best way to get that sour pop in ice cream without curdling the milk with Bruce Weinstein and Mark Scarbrough, cooking live and in real time on this episode of their podcast.

Here's the recipe for Lemon Ice Cream:

Whisk two large eggs, 1 cup of sugar, 1/2 cup of lemon juice, and two tablespoons of butter in a double boiler over simmering water until thickened and glossy. Whisk in 2 cups of cream and remove from the heat. Chill, covered, in the fridge; then freeze in your ice cream machine according to your manufacturer's instructions.