What 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 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 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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