Veteran cookbook authors Bruce Weinstein & Mark Scarbrough rode the Instant Pot roller coaster through several books. They watched this electric pressure cooker morph from a curiosity to an internet sensation . . . and then fall off its popularity. They talk about what they experienced and how they saw the arc of the pot. Plus, a one-minute cooking tip about grating garlic. And lemon marmalade!
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough have an interview with JM Hirsch about his brand-new book, FREEZER DOOR COCKTAILS, all about making a large batch of a cocktail you can keep in your freezer door. Plus, a one-minute cooking tip about toasting nuts (in a microwave!). And smoked knackwurst and Bruce’s homemade kimchi.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough are making meatballs. They’ve got the tips and the one secret ingredient you must have to make the best pot of meatballs. Plus, they’ve got a one-minute cooking tip about white chocolate. (Roast it!) And they’ll tell you what’s making them happy in food this week: Santa Rosa plums and ice cream.
Read moreBruce Weinstein & Mark Scarbrough talk about hot sauces, chili sauces, and spicy condiments, from the standards like Sriracha to a fermented chili sauce from the MIddle East that’s become a staple in their kitchen. They’ve also got a one-minute cooking tip about better grilling. And they’re talking about finned fish (cheap!) and goat birria (exquisite!)
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough are making cross-cut, beef short ribs on the grill with a sweet, salty, and irresistible marinade, inspired by Korean barbecue. They’ve got a one-minute cooking tip about cleaning your grill. And they’re talking homemade kimchi, one of their favorite summer things.
Read moreVeteran cookbook authors Bruce Weinstein and Mark Scarbrough invite Renato Poliafito to their kitchen. He’s the owner of a Brooklyn bakeshop and the author of the brand-new cookbook DOLCI!: AMERICAN BAKING WITH AN ITALIAN ACCENT. They also offer a one-minute cooking tip for grilling and talk both curried lentils and canoli.
Read moreBeef chow fun: a take-out favorite. We’re making it in our kitchen. Join us at the wok for this delicious (and relatively easy) recipe. Plus, we’ve got a one-minute cooking tip about bacon (streaky, please). And we’re talking about pickles, both rhubarb and bread-and-butter. We’re Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
Read morePotato salad! With pasta! We’re making something of a U. S. classic in this episode of our podcast. And a recipe suggested by a listener in our Facebook group. It’s a loaded side dish that’s a cross between traditional North American potato salad and macaroni salad. The recipe is in the player for this episode. Plus, we’ve got a one-minute cooking tip about storing potatoes.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the modern supermarket: not what’s there, nor how to select the best, but how did we get grocery stores that look as they do across North American and even Europe. They’ve also got a one-minute cooking tip on keeping your hands clean when eating greasy or coated chips. And they’ll tell you what’s making them happy in food this week.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about how to up your pizza game at home . . . and even with pizza that you bring in. They’ve got tips and tricks for better crusts and more varied toppings. Plus, they’ll tell you what’s making them happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough do a taste-test of purchased, bottled cold brew coffees—which are worth the cost and worth the calories (if you add cream!). They also offer a one-minute cooking tip . . . about ice! And they tell you what’s making them happy in food this week.
Read moreVeteran cookbook authors Bruce Weinstein and Mark Scarbrough offer a one-minute cooking tip about running the dishwasher, talk about food in the news (including EXPENSIVE pink pineapples and the Italian government’s latest regulations on food consumption and production), and tell you what’s making them happy in food this week: jalapeno relish and fig jam!
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the changes in food photography over their twenty-five years (and three dozen books) in the cookbook business. They’ll also share a one-minute cooking tip about buying whole chickens. And they’re really enthusiastic for both China China and tomato conserves.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the latest research which may indicate that 1) your food preferences are part of your genetic makeup and 2) you can actually learn to override your genes. They’ll also talk about renting (!) tablescapes and tell you what’s making them happy in food this week (hint: kasha).
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk kosher salt, make chocolate coconut macaroons, and relish both jam oat bars and dried pears (of all the things!). Join in on the fun in this food and cooking podcast.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk condiments . . . and how to fill your fridge with the best. They’ve got a one-minute cooking tip about heat on the stove and in the oven. And they’ll tell you what’s making them happy in food this week: Calabrian passata and high-fiber pasta!
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough head to the kitchen to make jammy oat bar cookies. They’ve also got a one-minute cooking tip about storing cheese with plastic wrap. And they’ll tell you what’s making them happy in food this week: pretzels with grapes (!) and quince paste.
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough make vegetable pancakes, Mark’s twist on a Korean classic . . . and a great lunch or snack, or even an easy dinner. They also offer a one-minute cooking tip about getting more flavor out of whole spices. And they tell you what’s making them happy in food this week: mushroom ketchup and a game dinner!
Read moreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough share a one-minute cooking tip about how to handle people who want to help in the kitchen, talk about finding the best internet recipes (and making sure they work), and tell you what’s making them happy in food this week: Bonchon Chicken and veal marengo.
Read moreVeteran cookbook authors Bruce Weinstein and Mark Scarbrough take on some of the most common cooking myths. They also offer a one-minute cooking tip about the cooking process. And they tell you what’s making them happy in food this week: “drunken” rice noodles (with basil and chicken) and spicy fresh red Fresno chilis.
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