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 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 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 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: An Interview With Anne Byrne, author of BAKING IN THE AMERICAN SOUTH
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough welcome Anne Byrne to our show. The cake mix doctor has got a new cookbook out: BAKING IN THE AMERICAN SOUTH. Plus, a one-minute cooking tip about soy sauce in savory recipes. And ripe, fall pears!
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 talking about the evolution of cooking videos!
Everybody seems to love cooking videos. But in our twenty-five years in the food business, we've seen them change dramatically from Julia Child's original shows to modern TikTok cooking videos. Let's talk about those changes! We've also got a one-minute cooking tip about purchased cakes. Plus, bagels and egg salad (but maybe not together!).
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 making meatballs!
Veteran 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 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.
Read moreWELCOME TO OUR KITCHEN: We're making potato salad!
Potato 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 moreWELCOME TO OUR KITCHEN: We're talking about how to up your pizza game!
Veteran 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.
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