Ketchup. We all think we know what it is. Except it’s not a thing. It’s a category. Although we mostly think of it as a sweet, thick, tomato-based condiment, that version is a long way from its roots. What was the original recipe? Where did the name come from? Plus, a one-minute cooking tip. And Sichuan fish stew!
Read MoreWhat are the top chain restaurants in the United States? Have we been to them? What do we think about them? We’re Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. We’ll read the list. We’ve also got a one-minute cooking tip about batters. And we’re very happy about pork belly!
Read MoreChaos cooking. What is it? How did it become a trend? And how did this trend end up in restaurants . . . and even in our latest cookbook, COLD CANNING? We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We’ve also got a one-minute cooking tip. And we’ll tell you what’s making us happy in food this week.
Read MoreFiber-maxxing. It’s the latest social-media craze from influencers. Join veteran cookbook authors Bruce Weinstein & Mark Scarbrough to find out about this wild trend . . . and why it may be touching on something that’s quite important in our foods. Plus, a one-minute cooking tip about chimichurri. Plus, summer corn and a wild take on chili crisp.
Read MoreWhat happened to the Instant Pot? It’s still selling well, still around. But it’s fallen from its heights. We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who wrote four Instant Pot books. We’d like to tell you the story of this favorite kitchen appliance: how it started and how it descended into the clutches of private equity.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough share the lessons they’ve learned after publishing thirty-seven cookbooks. Plus, a one-minute cooking tip about garlic. And their passions for melon and slow-roasted goat!
Read MoreNostalgia is a huge part of food and cooking trends. Let’s talk about why that is and how it’s worked out over our career of thirty-seven cookbooks. We’ve also got a one-minute cooking tip about cooking safety. And we’ll tell you what’s making us happy in food this week!
Read MoreBurger toppings! What are the biggest trends for 2025? Also, a one-minute cooking tip for better drinks this summer. Plus, sour cherry preserves and home-grown currants. All from Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with thirty-seven titles to their names.
Read MoreWhat are the ice cream trends for the summer of 2025? It’s not only about the hot, new flavors; it’s also about packaging and even the way ice cream is sold. Veteran cookbook authors Bruce Weinstein & Mark Scarbrough do the research. Plus, a one-minute cooking tip about cooking with someone else. And smash burgers!
Read MoreSide quests. Why are they important in our modern world? How did we, veteran cookbook authors, find ourselves in this career which was originally a side quest for each of us? What are our current side quests?
Read MoreAI-generated recipes. It’s not all bad. We’ll tell you how to use AI to up your kitchen game. And we’ll tell you the dangers of AI recipes . . . and how to spot them on the internet. Plus, we’ve got a one-minute cooking tip about why you need a stick blender. And we’ll tell you what’s making us happy in food this week: chili crisp and potato salad with broccoli.
Read MoreFood substitutions. What can you swap out for what you’re missing in the kitchen. Bruce Weinstein & Mark Scarbrough have some easy ideas. Plus, a one-minute cooking tip. And what’s making us happy in food this week? Knackwurst and nectarines from Costco!
Read MoreFood recalls. How do we know when they happen? And what can we do to keep ourselves safe? We’ve got some tips and tricks. We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks. Plus, a one-minute cooking tip from our listeners—as well as vegan chili and sheet cakes!
Read MoreWe’re making bread-and-butter pickles in a small batch without a pressure or steam canner in sight. It’s a recipe from our new book, COLD CANNING. Plus, a one-minute cooking tip about pesky bits of egg shell in a cracked egg. And we’re talking about rhubarb jam and ground pecan brownies.
Read MoreOur recipe for eighteen-spice curry oil. From our book COLD CANNING. A delicate, aromatic, and irresistible finishing oil, part of the bounty you can make with cold canning. Plus, a one-minute cooking tip for grilling. As well as smoked venison and perfect cornbread.
Read MoreWe’re making Cowboy Candy: sweet preserved jalapeño rings. A recipe from COLD CANNING. Bruce Weinstein & Mark Scarbrough head to the kitchen. Plus, a one-minute cooking tip about better burgers. As well as massaman curry and raisinets!
Read MoreKorean food. Korean restaurants. Our journey to discover this cuisine in North America. Plus, chopstick etiquette as a one-minute tip. And crab apple cider and lemon tart as things making us happy this week. We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors exploring our passion for food.
Read MoreSoy sauce. It’s not one thing. It’s a big category of sauces. Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about soy sauces. Plus, a one-minute cooking tip. And the Ithaca NY farmers’ market.
Read MoreKitchen updates and remodeling ideas. Bruce Weinstein & Mark Scarbrough’s thoughts on the latest trends. And a one-minute cooking tip about pantry shopping. Plus, the pleasures of great homemade ketchup and the irritation of really bad pizza.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about three ways to pickle: room-temp lacto-fermentation, short-cut fermentation, and refrigerator pickling. All ways explored in their new book COLD CANNING. Plus, a one-minute cooking tip about soy sauce. And bagels with blackberry conserve!
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