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: 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 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 chocolate coconut macaroons!
Veteran 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 moreWELCOME TO OUR KITCHEN: We're making soft chocolate tahini cookies
Cookbook authors Bruce Weinstein & Mark Scarbrough share a one-minute tip for perfect sunny-side-up fried eggs, make soft, warm, luxurious chocolate tahini cookies (that are also vegan!), and talk about what’s making them happy in food this week: cold, hacked pheasant in chili sauce and air-fried root vegetables.
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