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 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 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 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 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.
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