Bruce 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 moreWELCOME TO OUR KITCHEN: It's the mustard-ketchup showdown!
Mustard 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 moreWELCOME TO OUR KITCHEN: We're talking about the great pizza debate!
We're talking about pizza. Seems simple, right? But there are so many debates: its origins, its crust, the toppings, grilling v. baking. Bruce Weinstein & Mark Scarbrough get into the debates. Plus, they've got a one-minute cooking tip about food safety. And they'll tell you what's making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about what's happened with the slow cooker!
One of our big best-sellers, a hit on QVC!
Veteran 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.
Read moreWELCOME TO OUR KITCHEN: We're talking about donuts and the debate they provoke!
Let's hear it for donuts! Bruce Weinstein & Mark Scarbrough talk about the history of this fried treat and wade into the great donut debate: glazed (or yeast-raised) vs. cake. They've also got a one-minute cooking tip on sweetening your drinks. And they'll tell you what's making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: An Interview With Anne Byrne, author of BAKING IN THE AMERICAN SOUTH
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough welcome Anne Byrne to our show. The cake mix doctor has got a new cookbook out: BAKING IN THE AMERICAN SOUTH. Plus, a one-minute cooking tip about soy sauce in savory recipes. And ripe, fall pears!
Read moreWELCOME TO OUR KITCHEN: We're talking about Girl Scout cookies!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk through the history of Girl Scout cookies and then have a taste-test of several of the most popular types. There's also a one-minute cooking tip about a must-have kitchen tool. Plus, grilled peaches and kimchi (but not together!).
Read moreWELCOME TO OUR KITCHEN: We're talking about the evolution of cooking videos!
Everybody seems to love cooking videos. But in our twenty-five years in the food business, we've seen them change dramatically from Julia Child's original shows to modern TikTok cooking videos. Let's talk about those changes! We've also got a one-minute cooking tip about purchased cakes. Plus, bagels and egg salad (but maybe not together!).
Read moreWELCOME TO OUR KITCHEN: We're making plum chutney!
Bruce Weinstein & Mark Scarbrough make plum chutney in the kitchen! Come join us. We've also got a one-minute cooking tip on how to make easy hot chocolate (with store-bought truffles!). And we'll tell you what's making us happy in food this week: Italian meringue on cake and smoked beef chuck stew.
Read moreWELCOME TO OUR KITCHEN: We're talking about what happened to the Instant Pot!
Our best-selling cookbook on all things Instant Pot!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough rode the Instant Pot roller coaster through several books. They watched this electric pressure cooker morph from a curiosity to an internet sensation . . . and then fall off its popularity. They talk about what they experienced and how they saw the arc of the pot. Plus, a one-minute cooking tip about grating garlic. And lemon marmalade!
Read moreWELCOME TO OUR KITCHEN: JM Hirsch, author of FREEZER DOOR COCKTAILS
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough have an interview with JM Hirsch about his brand-new book, FREEZER DOOR COCKTAILS, all about making a large batch of a cocktail you can keep in your freezer door. Plus, a one-minute cooking tip about toasting nuts (in a microwave!). And smoked knackwurst and Bruce’s homemade kimchi.
Read moreWELCOME TO OUR KITCHEN: We're making meatballs!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough are making meatballs. They’ve got the tips and the one secret ingredient you must have to make the best pot of meatballs. Plus, they’ve got a one-minute cooking tip about white chocolate. (Roast it!) And they’ll tell you what’s making them happy in food this week: Santa Rosa plums and ice cream.
Read moreWELCOME TO OUR KITCHEN: We're talking about hot sauces and spicy condiments!
Bruce Weinstein & Mark Scarbrough talk about hot sauces, chili sauces, and spicy condiments, from the standards like Sriracha to a fermented chili sauce from the MIddle East that’s become a staple in their kitchen. They’ve also got a one-minute cooking tip about better grilling. And they’re talking about finned fish (cheap!) and goat birria (exquisite!)
Read moreWELCOME TO OUR KITCHEN: We're talking about the trap of authenticity in recipes.
Our collection of cookbooks from twenty-five years in the business.
Bruce Weinstein & Mark Scarbrough talk about the problems of authenticity and ethnic identification in recipes and recipe titles, based on their twenty-five years in the cookbook business. They’ll tell you how things have changed and the distinct problems with the trap of authenticity that has both opened up and closed down recipe-writing in our contemporary world.
Read moreWELCOME TO OUR KITCHEN: We're making grilled beef short ribs
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough are making cross-cut, beef short ribs on the grill with a sweet, salty, and irresistible marinade, inspired by Korean barbecue. They’ve got a one-minute cooking tip about cleaning your grill. And they’re talking homemade kimchi, one of their favorite summer things.
Read moreWELCOME TO OUR KITCHEN: Renato Poliafito, author of DOLCI!
Veteran cookbook authors Bruce Weinstein and Mark Scarbrough invite Renato Poliafito to their kitchen. He’s the owner of a Brooklyn bakeshop and the author of the brand-new cookbook DOLCI!: AMERICAN BAKING WITH AN ITALIAN ACCENT. They also offer a one-minute cooking tip for grilling and talk both curried lentils and canoli.
Read moreWELCOME TO OUR KITCHEN: We're making beef chow fun!
Beef chow fun: a take-out favorite. We’re making it in our kitchen. Join us at the wok for this delicious (and relatively easy) recipe. Plus, we’ve got a one-minute cooking tip about bacon (streaky, please). And we’re talking about pickles, both rhubarb and bread-and-butter. We’re Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
Read moreWELCOME TO OUR KITCHEN: We're making potato salad!
Potato salad! With pasta! We’re making something of a U. S. classic in this episode of our podcast. And a recipe suggested by a listener in our Facebook group. It’s a loaded side dish that’s a cross between traditional North American potato salad and macaroni salad. The recipe is in the player for this episode. Plus, we’ve got a one-minute cooking tip about storing potatoes.
Read moreWELCOME TO OUR KITCHEN: We're talking about the evolution of the modern grocery store!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the modern supermarket: not what’s there, nor how to select the best, but how did we get grocery stores that look as they do across North American and even Europe. They’ve also got a one-minute cooking tip on keeping your hands clean when eating greasy or coated chips. And they’ll tell you what’s making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about how to up your pizza game!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about how to up your pizza game at home . . . and even with pizza that you bring in. They’ve got tips and tricks for better crusts and more varied toppings. Plus, they’ll tell you what’s making them happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.
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