Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal.

We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes.

And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey.

Join us as in this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite cheeses. Just don't bring the can into the conversation!