Chaos cooking. A new trend. Well, sort of new. About two years old at this point, but it's found it's way into restaurants across the country. What started as a "throw it from the pantry into a pot" technique has morphed into the new version of culinary fusion.

We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks, including our latest: COLD CANNING, a guide to turning small batches of fresh produce into jams, chutneys, conserves, sauces, chili crisps, dessert toppings, and more, without a steam- or pressure-canner in sight.

We have lived through the ages of fusion cuisine and are really intrigued by this new take. It's sloppier and messier, but it's also sort of fun. Plus, we've got a one-minute cooking tip about how to cook faster. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:12] Our one-minute cooking tip. Smaller things cook faster!

[04:41] Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?

[23:10] What’s making us happy in food this week: fresh New England corn on the cob!