It’s the holidays! And the time of year when we all love candy. Veteran cookbook authors Bruce Weinstein & Mark Scarbrough take a trek down memory lane of the candies from their childhoods. Plus, a one-minute cooking tip to keep people out of your kitchen this holiday. And turkey rice soup from an Instant Pot!
Read moreWELCOME TO OUR KITCHEN: We're laughing about our career in food magazines!
Bruce Weinstein & Mark Scarbrough laugh through our stories about writing for some of the biggest food magazines back in the day. Plus, a one-minute cooking tip about shrink-wrapped meat at the supermarket. And what’s making us happy in food this week: our brand-new cookbook and vintage port.
Read moreWELCOME TO OUR KITCHEN: We're talking about things to do with leftover turkey!
Leftover turkey ideas. Recipes and suggestions. A one-minute cooking tip on shaping burger patties. Plus, air-fried cauliflower and fresh jalapeño rings. From Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks in twenty-five years.
Read moreWELCOME TO OUR KITCHEN: We're talking about how to cook a turkey!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk all things turkey: how to brine it, how to cook it from frozen, how to deep-fry it. Plus, a (gross) bit about a gravy thermos. Plus, turkey-rice soup as well as pear jam and almond butter. And a one-minute cooking tip.
Read moreWELCOME TO OUR KITCHEN: We're talking about what's happened to Chinese food in North America over the last thirty years!
Join veteran cookbook authors Bruce Weinstein & Mark Scarbrough as they talk about what’s happened to Chinese food in North America over the last thirty years. They’ve got a one-minute cooking tip about hidden caffeine. And they’ll tell you what’s making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about soy sauce!
The many types of soy sauce. It’s not one thing but an entire category, including national, regional, and culinary variations. Let’s talk about the vast scope of this condiment/ingredient. Plus, a one-minute cooking tip (about boiling water!). And sweet red chili sauce!
Read moreWELCOME TO OUR KITCHEN: We're talking about beverages for the holidays!
What do you serve to drink for Thanksgiving . . . and the winter holidays ahead? Veteran cookbook authors Bruce Weinstein & Mark Scarbrough offer you lots of suggestions, including mocktails, to make your holiday meal festive. Plus, our one-minute cooking tip. And chocolate almond horns!
Read moreWELCOME TO OUR KITCHEN: We're talking about all sorts of syrups!
Tree syrups. Maple, black walnut, birch, and beech. We’re Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. We’re talking about how to use tree syrups. And give you our tasting notes. Plus, a one-minute cooking tip about syrup. And what’s making us happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about apples!
Bruce Weinstein & Mark Scarbrough talk about apples, the great fall treat in New England. They've got a one-minute cooking tip about refreshing glazed donuts. Plus, chestnuts, as well as rice + kimchi, Mark's great comfort food favorite.
Read moreWELCOME TO OUR KITCHEN: It's the mustard-ketchup showdown!
Mustard or ketchup? Which camp are you in? We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're a divided household, as many in North America are. We're talking about our personal histories with these condiments . . . and their cultural histories. Plus, a one-minute cooking tip to make ketchup better!
Read moreWELCOME TO OUR KITCHEN: We're talking about the great pizza debate!
We're talking about pizza. Seems simple, right? But there are so many debates: its origins, its crust, the toppings, grilling v. baking. Bruce Weinstein & Mark Scarbrough get into the debates. Plus, they've got a one-minute cooking tip about food safety. And they'll tell you what's making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about what's happened with the slow cooker!
One of our big best-sellers, a hit on QVC!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the history, the fads, and the new mechanics of slow cookers, on and off one of the favorite countertop appliances in the U. S. They've also got a one-minute cooking tip about better braises and stews. Plus, lamb kofta and lemon marmalade.
Read moreWELCOME TO OUR KITCHEN: We're talking about donuts and the debate they provoke!
Let's hear it for donuts! Bruce Weinstein & Mark Scarbrough talk about the history of this fried treat and wade into the great donut debate: glazed (or yeast-raised) vs. cake. They've also got a one-minute cooking tip on sweetening your drinks. And they'll tell you what's making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about Girl Scout cookies!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk through the history of Girl Scout cookies and then have a taste-test of several of the most popular types. There's also a one-minute cooking tip about a must-have kitchen tool. Plus, grilled peaches and kimchi (but not together!).
Read moreWELCOME TO OUR KITCHEN: We're making plum chutney!
Bruce Weinstein & Mark Scarbrough make plum chutney in the kitchen! Come join us. We've also got a one-minute cooking tip on how to make easy hot chocolate (with store-bought truffles!). And we'll tell you what's making us happy in food this week: Italian meringue on cake and smoked beef chuck stew.
Read moreWELCOME TO OUR KITCHEN: We're talking about what happened to the Instant Pot!
Our best-selling cookbook on all things Instant Pot!
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 moreWELCOME TO OUR KITCHEN: JM Hirsch, author of FREEZER DOOR COCKTAILS
Veteran 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 moreWELCOME TO OUR KITCHEN: We're talking about hot sauces and spicy condiments!
Bruce 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 moreWELCOME TO OUR KITCHEN: We're talking about the trap of authenticity in recipes.
Our collection of cookbooks from twenty-five years in the business.
Bruce Weinstein & Mark Scarbrough talk about the problems of authenticity and ethnic identification in recipes and recipe titles, based on their twenty-five years in the cookbook business. They’ll tell you how things have changed and the distinct problems with the trap of authenticity that has both opened up and closed down recipe-writing in our contemporary world.
Read moreWELCOME TO OUR KITCHEN: We're making grilled beef short ribs
Veteran 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.
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