Nostalgia 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 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!
Read MoreThe full process of writing a cookbook: from proposal to publication. Bruce Weinstein & Mark Scarbrough give you an insider’s guide to the full process, a behind-the-scenes look at how a cookbook finally gets to a bookstore. Plus, a one-minute cooking tip about keeping ginger fresh. And what’s making us happy in food this week!
Read MorePreserves, jams, jellies, savory jams, conserves, and chutneys. Bruce Weinstein and Mark Scarbrough talk about preserving sweet things, partly because we’re excited about our new cookbook COLD CANNING. Plus, a one-minute cooking tip about cutting boards. And what’s making us happy this week.
Read MoreOur latest cookbook, out in the summer of 2025: COLD CANNING. Small batches, no pressure or steam canning needed, a few jars of the best jams, chutneys, chili crisps, salsas, marmalades, ketchups, barbecue sauces, relishes, pickles, and more. Save the best of the season without much work at all!
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the best snacks for a road trip: what to pick, our favorites, and tips for those long drives. Plus, a one-minute cooking tip about better shopping. And what’s making them happy in food this week: loaded baked potatoes and a glorious trifle for dessert.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough tell you about the foods they each hate and the foods they each love. Plus, a one-minute cooking tip. And what’s making them happy in food this week (Fresca and jam oat bars!).
Read MoreLong-time cookbook authors Bruce Weinstein & Mark Scarbrough have very set tastes: foods they each love and foods they each hate! Join them as they talk about their passions in the kitchen. Plus, a one-minute cooking tip . . . as well as Cantonese fried turnip cakes and Italian passata.
Read MoreHow do the professionals develop new recipes? Bruce Weinstein & Mark Scarbrough have got an inside look at the process it takes to come up with a new recipe, using the fabulous dessert, a trifle, as their hypothetical. They’ve also got a one-minute cooking tip about butter. And they’ll tell you what’s making them happy in food this week.
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