Cooking with Bruce and Mark – Details, episodes & analysis

Who doesn't love donuts? They're the treat many of us crave. But they do have a storied history. And they do inspire a great debate: glazed (or yeast-raised) vs. cake donuts.

We're Bruce Weinstein & Mark Scarbrough. We want to talk about all things donuts! We want to hear your favorites, too. We've also got a one-minute cooking tip about simple syrup. And we'll tell you what's making us happy in food this week.

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

[00:46] Our one-minute cooking tip: Consider simple syrup your go-to sweetener for drinks.

[02:44] The history of donuts and the debates they inspire: glazed vs. cake donuts.

[16:45] What’s making us happy in food this week: fresh corn and plum tomatoes.

We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a professional baker.

Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a copy, here's a link for it.

We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks (and counting!), not to mention Bruce's two knitting books, Mark's memoir (available with his own reading of it on Audible), and several books ghost-written for celebrities.

This is our podcast about food and cooking. Thank you for joining us.

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

[00:53] Our one-minute cooking tip: consider soy sauce as an alternative to salt in savory recipes.

[02:48] Bruce's interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH.

[22:40] What’s making us happy in food this week: pears from Costco and veal stew.

It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.

This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)

We're glad you're with us. Thanks for being a part of our journey.

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

[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.

[02:32] We're making grilled, cross-cut, beef short ribs!

Here's how:

Put all of this in a turbo blender or a food processor to make a marinade:

1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;

1 medium Asian pear (about 6 ounces or 170 grams);

5 peeled, medium garlic cloves;

one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;

1 cup or 250 milliliters soy sauce;

1/2 cup or 125 milliliters water;

1/4 cup or 55 grams packed light brown sugar;

2 tablespoons or 30 milliliters mirin;

and 1 tablespoon or 4 grams freshly ground black pepper.

Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.

Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.

Garnish with minced scallions and sesame seeds.

[13:52] What’s making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!

Ice cream: We've practically made a career out of it after so many books. In fact, we got into the cookbook business in 1999 with THE ULTIMATE ICE CREAM BOOK, which is still in print and has sold almost half a million copies. (You can find it here.)

No wonder we want to gush about ice cream! But we've also got a one-minute cooking tip on how to keep herbs and greens fresh.

Then Bruce interviews author Yasmin Fahr about her cookbook BOARDS AND SPREADS. Plus, we tell you what's making us happy in food this week.

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

[01:16] Why we love ice cream so much!

[12:26] Our one-minute cooking tip: how to keep herbs and leafy greens fresh.

[13:45] Bruce interviews author Yasmin Fahr about her book BOARDS AND SPREADS.

[23:42] What’s making us happy in food this week? Gyoza and butter burgers!

Kitchens are getting "smart." And kitchen gadgets, high tech. We're here to fill you in.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, many of them about gadgets, like FROM FREEZER TO INSTANT POT: THE COOKBOOK and THE LOOK & COOK AIR FRYER BIBLE.

After talking about new, high-tech gadgets for your kitche, we've got a one-minute cooking tip about Meyer lemons. Bruce interviews culinary legend Nancy Baggett about her love of lavender and her cookbooks on her favored ingredient. And we tell you what's making us happy in food this week.

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

[00:40] Our thoughts on the new high-tech cooking gadgets.

[20:12] Our one-minute cooking tip: how to make a substitution for the ever-popular but hard-to-find meyer lemon.

[21:18] Bruce interviews culinary legend and the queen of all things lavender Nancy Baggett.

[40:44] What’s making s happy in food this week? Waffle cones and fried chicken!

We all have culinary journeys: the ways we find what we like, what we don't care for, and what we're passionate about.

We certainly do! We made a career out of ours. We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've published over three dozen cookbooks, developed over 12,000 original recipes, and been columnists for several national publications like EATING WELL.

We want to tell you about our personal culinary journeys: How did we get to be cookbook authors? We've also got a one-minute cooking tip about softening butter.

Then Bruce interviews Aleksandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES. And we tell you what's making us happy in food this week.

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

[01:14] Our personal culinary journeys: the stories of how we got to be the authors of over three dozen cookbooks.

[15:25] Our one-minute cooking tip: Soften butter with a rolling pin.

[16:35] Bruce interviews Alexsandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES.

[33:20] What’s making us happy in food this week? Fresh summer melons!

Go to the Fancy Food Show in New York City and you'll learn the latest food trends. Or what manufacturers and marketers hope will be the hot new trends.

We checked it out for you. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks. Check out one of our favorites: THE INSTANT POT BIBLE.

After our news about the hot new food trends (or the hoped-for ones!), we have a one-minute cooking tip for peeling tomatoes and peaches. Bruce interviews brother-sister duo Aubry and Kale Walch, the owners of The Herbivorous Butcher and now authors of their first cookbook by the same name. And we tell you what's making us happy in food this week.

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

[00:37] Our take on the latest food trends, gleaned from this year's FANCY FOOD SHOW in New York City.

[12:34] Our one-minute cooking tip: a better way to peel tomatoes and peaches.

[13:58] Bruce interviews Aubry and Kale Walch, the duo behind The Herbivorous Butcher (both the shop and the cookbook).

[27:52] What’s making us happen food this week? Sweet plums and melty ice cream!

We love air frying. You probably know that. We've written three books on it: THE ESSENTIAL AIR FRYER COOKBOOK (with every recipe sized for every size of machine), THE INSTANT AIR FRYER BIBLE (for Instant Brand air fryers), and THE LOOK & COOK AIR FRYER BIBLE (with over 700 photos, one for every step of every recipe).

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Besides air-frying, we've been into things as different as the Instant Pot, ice cream, and party drinks.

In this episode, we'll tell you what we've learned from being in the cookbook business for over twenty years. Why are print cookbooks still more popular than e-cookbooks? How are cookbooks created once the manuscript is turned in?

We also have a one-minute cooking tip about spices and we offer our best air-frying tricks. Plus, we tell you what's making us happy in food this week.

These are the segments for this episode of COOKING WITH BRUCE AND MARK:

[1:06] Some of our thoughts after over twenty years in the cookbook business.

[11:41] Our one-minute cooking tip: Get your spices away from your stove!

[12:51] After three cookbooks and two craftsy classes, we've got tons of air-fryer tips so that you can get the most out of your machine.

[19:08] What’s making us happy in food this week? Summer-fresh strawberries and packaged cold brew!

There's been some crazy food news lately! Bordeaux wine hijinks, vegan meat labeling problems, and a global shortage of frog legs.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our latest, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. You can find it here.

In this episode, we'll talk about some of the latest crazy food news. We have a one-minute cooking tip on using a Bundt pan as a vertical roaster. (We were just on Portland, Oregon, morning TV demonstrating this technique!)

Bruce interviews two guys who've opened a new food business in this challenging economy and in our very rural New England town. What does it take to be a food entrepreneur these days. And we tell you what's making us happy in food this week.

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

[00:48] Our take on some of the latest crazy food news

[14:32] Our one-minute cooking tip: Use a Bundt pan as a vertical roaster for chicken.

[16:11] Bruce's interview with Alan Thayer and Richard Marchesseault, the owners of Spice320, for an in-depth discussion about following your dream to open a food business in this challenging environment.

[27:26] What’s making us happy in food this week? Hot brown and char siu!

Hard seltzer has taken over the market! It's everywhere. And we're doing a live taste test of several brands.

Join in the fun! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough with over three dozen titles to our names, not to mention knitting books from Bruce and a memoir from Mark. Check out one of our favorites: THE ULTIMATE PARTY DRINK BOOK.

After our hard seltzer taste test, we've got a one-minute cooking tip on choosing a great watermelon. The Bruce interviews author Lauren Thomas about her book THE MODERN HIPPIE TABLE. And we tell you what's making us happy in food this week.

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

[00:51] Our take on the latest craze: hard seltzer--plus, a taste test on air!

[12:56] Our one-minute cooking tip: how to choose a watermelon.

[15:10] Bruce interviews Lauren Thomas, author of THE MODERN HIPPIE TABLE.

[28:13] What’s making us happy in food this week? kimchi and potato salad with lots of bacon!