Cooking with Bruce and Mark

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about grilling pizza. We've got a one-minute cooking tip that has to do with coffee beans. We'll let you in on a great food find: Brooklyn Miso Maru. And we'll tell you what's making us happy in food this week. Want more from us? How about our cookbook THE ESSENTIAL AIR FRYER COOKBOOK . Here's the breakdown of this...

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about one of our favorite things: tinned fish. We've also got a one-minute cooking tip as well as an interview with cookbook author Ali Rosen. And we'll tell you what's making us happy in food this week. Here's the rundown of the segments of this episode of COOKING WITH BRUCE & MARK: [00:17] Tinned fish! There's...

We've changed the format of our podcast to a magazine-type show. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode. We've got tips on kitchen remodeling, based on the latest trends and the latest stats on what can bring you the biggest return on your investment. We've also got a one-minute cooking tip. And an interview with long-time fo...

We've changed the format of our podcast and gone to a magazine show. We're so excited to have made this switch. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode. Join us, Bruce Weinstein & Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK! Here are the segments (truly!) of this new magazine format episod...

Even veteran cookbook authors can be embarrassed by the recipes they've developed AND PUBLISHED! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and countless articles for magazines and online sites. Recently, we crossed over a line. We've now developed and published over 12,000 original recipes in a career that has lasted over twenty years. But even we have reci...

We're Bruce Weinstein & Mark Scarbrough. As veteran cookbook authors, we've been hired to clean up if not completely rewrite cookbooks, replete with wild mistakes and mistaken notions of what people want to cook at home. We've seen a few big mistakes over the years. Here are our favorites: [00:15] Sometimes, we get hired to fix other authors' recipes [00:55] Stuffed spleen? [05:38] Don't you k...

Even after over three dozen cookbooks, tens of thousands of original recipes, and countless dinner parties, we've had some true kitchen and cooking disasters. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've had food fails. Dinner fails. Even dessert fails. Don’t judge! Here are our favorite failures: things we’ve seen, things we’ve done. It’s not pretty. But it’s life....

Looking to buy a new refrigerator? We've got tips and ideas. Join us, Bruce Weinstein and Mark Scarbrough, as we look at some of the tricks and secrets of buying a fridge these days. These are the main concerns you should address: [00:41] Do you want a built-in or free-standing refrigerator? [01:23] How much space do you really have? [04:05] What's better: freezer on the top, freezer on the bottom...

The conclusion of a two-part series on how to buy the right Instant Pot model for your needs. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here ), THE INSTANT POT BIBLE: THE NEXT GENERATION (which you can find here ) FROM FREEZER TO INSTANT POT: THE COOKBOOK (wh...

Instant Pots are the rage. Have been, still are. No doubt about it. But there are so many models on the market, how do you know the one that's right for you. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here ), THE INSTANT POT BIBLE: THE NEXT GENERATION (which y...

The second in a two-part series about pushing up your cocktail game at home. We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK (which you can find here ). In the previous episode, we walked about ingredients for better cocktails. In this episode, we move on to talk about three techniques to improve...

The first of a two-part series on how to make better cocktails at home. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen titles for several New York publishers, including THE ULTIMATE PARTY DRINK BOOK (which you can find here ). In this episode of COOKING WITH BRUCE & MARK, we'll offer three simple tips to make every cocktail you prepare bett...

Slow cookers have come in and out of vogue. But we love ours. In fact, we have more than one. We even use our Instant Pots as slow cookers sometimes. We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for several New York publishers, including THE GREAT AMERICAN SLOW COOKER BOOK (which you can find here ). That tome has over 500 recipes with ever...

In this last segment of our three-part series on how to freshen up take-out, we're getting down to the nitty-gritty and talking about specifics--what things can you do at home to make whatever you've ordered better? We're veteran cookbook authors and food writers Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes in our career. But we've also taken out or called in...

The second in our three-part series on how to make take-out better. We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks but also veteran take-out diners. We love calling in food when we're too tired to cook. But take-out can lose its oomph in transit. And prepared foods suffer after a day or two in the fridge. How do you bring back all those great flavors? In this se...

The first in a three-part series on how to freshen up take-out. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. But we've taken out a lot of food, too. And let's face it: Take-out is not always great. How can you make it better? Join us as we offer you our first (maybe surprising) answer: eggs. Fried, poached, scrambled, hard-boiled:...

Brining is the key to success on the grill, in the oven, and often in a skillet. Brined meat is tastier, juicier, and more tender. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes. We've written over three dozen cookbooks. We've developed over 10,000 original recipes. We've been Contributing...

Olive oil. It's now a global standard. But finding the best is tricky without shelling out tons of money. Here's a podcast episode based on a listener's request. Someone wrote us in the Facebook group "Cooking with Bruce and Mark" and asked if we'd do a deep dive into olive oil. We were only too happy to oblige! Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk abo...

Rice is a global staple--and a U.S. success story. Rice farmers in California's central valley and the lowlands of the American south have turned rice into a staple crop. There's a lot to know about rice: types, grain sizes, cooking tips. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. We know quite a bit about the ins and outs of...

Every winter in the northern hemisphere, citrus fruits show up in abundance in our supermarkets. Join us, veteran cookbook Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names, as we walk you through what you need to know to pick the best citrus and get the most flavor for your money. Citrus is one of the best reasons for the weather to turn cold: that refreshing bite of...

Here's the second part of our two-parter on smaller holiday meals. This episode of COOKING WITH BRUCE & MARK was recorded during the COVID pandemic lockdown. We were thinking about ways to make a comfy, cozy holiday meal for just the two of us. But what we learned says a lot for anyone who doesn't necessarily want or need a crowd for the holidays. Sometimes, it's nice to have a very small meal...

You don't have to make a holiday meal for a crowd. This episode of COOKING WITH BRUCE & MARK was recorded during the COVID pandemic lockdown. We couldn't visit our families because we had immunocompromised family members before any vaccine was available. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, for the first part of a two-part series on how to make a smaller hol...

Sure, even we veteran food writers cut grocery costs. We grab sales. We look to stock up on frozen items. And the week after Thanksgiving? The turkeys at twenty-cents a pound! But there ARE things at the supermarket that are worth the splurge. Join us, cookbook authors Bruce Weinstein & Mark Scarbough, as we talk about our favorite splurges at the supermarket.

Fall may be the best season for grilling. Sure, we fire up the grill all summer, mostly to keep the indoors of the house cooler. But let's face it: It's hot work in the summer! Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the pleasures of grilling in the fall. We've written lots of recipes for various grilling manufacturers. Even ghost-wrote a couple of...

Cranberry sauce isn't just for the holidays. Whether you make your own or buy it in the jar or can, cranberry sauce is a versatile culinary ingredient year round. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we show you why cranberry sauce is not just a side dish at the holiday table. It's a terrific, full-flavored ingredient as well!