Our 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 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 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 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.
Read MoreBruce Weinstein talks about the problem with eggs in the U. S. —and why eggs are not a problem in other countries. He’s got a one-minute cooking tip about baking really crunchy bread. And he’ll tell you about the best decaffeinated coffee from Mexico!
Read MoreBruce talks about how a Jewish kid from New York City fell in love with pork belly, something beyond forbidden in kosher culture. Plus, he’s got a one-minute cooking tip about using a toothbrush in the kitchen (not for your mouth!). And he’ll tell you what’s making him happy in food this week.
Read MoreBruce Weinstein is still on his own with our podcast as Mark recovers from his broken leg. Bruce has a one-minute cooking tip. He’s got tips and tricks for cooking for those who are healing. And he’s very happy about chocolate chip peanut butter biscotti.
Read MoreWhere have we been? It’s a long story . . . and Mark is still not back. But Bruce is here to let you know what’s gone on and why the podcast has been on hold for over a month. He’s also got a one-minute cooking tip about winter grilling. He’ll tell you about a new website to help figure out which are the best food choices at major food stores. And he’ll let you know what’s making him happy in food this week.
Read MoreIt’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 MoreBruce 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 MoreLeftover 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 MoreJoin 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 MoreThe 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 MoreWhat 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 MoreBruce 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 MoreMustard 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 MoreVeteran 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.
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