Chaos cooking. It’s one of the newest trends, around a couple of years in the influencer world but now making its way even onto restaurant menus. What had started as a way to throw whatever you’ve got into the pot to make dinner has become a sloppy, goopy, wild way to rethink the notion of “fusion” cuisine.

We’ve been around the block on this one! We remember when Jean-Georges Vongerichten got famous for putting lemongrass with braised beef! So what’s up with this latest take on fusion?

Plus, a one-minute cooking tip about cooking faster. And what’s making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:12] Our one-minute cooking tip. Smaller things cook faster!

[04:41] Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?

[23:10] What’s making us happy in food this week: fresh New England corn on the cob!