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!

How do you find a good restaurant? We've been around the block on this one. For years, Mark wrote the "Report From New York" on the restaurant scene in the city for PASSPORT.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK with every recipe sized out for every size of machine. (You can find it here.)

In this episode, we talk about ways to find a great restaurant. We offer a one-minute cooking tip about restaurants. Bruce interviews Molly Gilbert, author of SHEET PAN SWEETS. 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:

[00:30] How do we find a good restaurant?

[15:22] Our one-minute cooking tip: When ordering, lead with any issues you have.

[16:48] Bruce interviews Molly Gilbert, author of SHEET PAN SWEETS.

[25:04] What's making us happy in food this week? Homemade rice noodles and smoked ham!

Food shortages. They were a fact of the pandemic. And then they stuck around. What's the deal?

We'll let you know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK, with every recipe sized for every size of machine. You can find it here.

Besides our discussion of the current food shortages, we've got a one-minute cooking tip about making steak fries. We've got a great interview with the sensational Lukas Volger, author of SNACKS FOR DINNER. And we tell you what's making us happy in food this week.

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

[01:10] Some current food shortages around North America.

[08:15] Our one-minute cooking tip: Use an apple corer to cut a potatoes into perfect steak fries.

[09:56] Bruce interviews Instagram sensation Lukas Volger, author of SNACKS FOR DINNER.

[23:57] What’s making us happy in food this week? Sheet cakes and summer-sweet watermelon!

Hey there! Let's eat some flowers! You can, if you know which kind. After all, you've been eating flowers for years. Cauliflower, for example.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks and former Contributing Editors for EATING WELL and COOKING LIGHT. (Remember print magazines?)

We're talking about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We also have a one-minute cooking tip about rhubarb. Then Bruce interviews author Cassie Winslow about her book FLORAL PROVISIONS. (See what we did there?) And we tell you what's making us happy in food this week.

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

[00:58] Eating flowers from your garden--or the edible flowers you might find at some upscale supermarkets.

[11:07] Our one-minute cooking tip: Cut down the amount of sugar when you cook with rhubarb!

[12:34] Bruce's interview with Cassie Winslow, author of FLORAL PROVISIONS.

[24:11] What’s making us happy in food this week? Pickled jalapeños on air-fried cauliflower and grilled skirt steaks.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com.

This podcast is about our passion: food and cooking. We're so happy you joined us. Thank you for that.

If you'd like to buy Renato's new baking book, DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT, you can find it here.

Here are the segments for this episode of this podcast:

[00:52] Our one-minute cooking tip: Cover a cutting board with plastic wrap to carry raw meats out to the grill.

[01:59] Bruce interviews Renato Poliafito, owner of a Brooklyn bakeshop and author of the brand-new cookbook DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT.

[18:37] What’s making us happy in food this week: curried lentils and cannoli. (Bruce says "cannoli" for one. Don't write in. We've hashed it out enough!)

Pasta. So beloved. We've got tips, tricks, and secrets to making the best. And an interview with Vicky Bennison of the beloved YouTube show PASTA GRANNIES and her new cookbook.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. True, none specifically about pasta. But you should check out our recipes for lasagna in every season in our tome, the 900-recipe ULTIMATE COOK BOOK.

We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love).

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

[00:51] A lot about pasta: favorite shapes, questions about those shapes, and our best new find, gluten-free yellow lentil pasta (yum!).

[13:45] Our one-minute cooking tip: Don't put oil in the water when you boil it for pasta, dried or fresh.

[15:14] Bruce's interview with Vicky Bennison, producer of the super popular YouTube channel PASTA GRANNIES and author of the cookbook PASTA GRANNIES: COMFORT COOKING.

[28:37] What's making us happy in food this week? Sichuan mala (hot and numbing) hot pot potato chips!

We love chilis. Not the dish. Nor the restaurant. But the ingredient. That is, the fruit. A chili. Or as some spell it, a chile. We're so crazed about them that we bring an empty suitcase when we travel to Texas or New Mexico.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including the best-selling INSTANT POT BIBLE as well as its follow-up, INSTANT POT BIBLE: THE NEXT GENERATION.

In this episode, we're talking about chilis. (Or chiles, depending on how you spell the word.) What types are there? How do you choose chilis at the supermarket? Then we've got a one-minute cooking tip for seeding chilis. Bruce interviews author and famous food blogger Tara "Teaspoon" Bench about her book DELICIOUS GATHERINGS. And we tell you what's making us happy in food this week.

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

[01:12] All about chilis--the ingredient, not the restaurant!

[12:36] Our one-minute cooking tip: Wear surgical gloves when dealing with chilis.

[13:35] Bruce interviews Tara "Teaspoon" Bench, author of DELICIOUS GATHERINGS.

[22:36] What’s making us happy in food this week? Horseradish cheddar and er jing tiao chilis.

Here's a common ingredient nobody talks about: ice. It's not "just" frozen water. It can make or break some concoctions.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK.

In this episode, we talk a culinary ingredient most never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails.

We have a one-minute cooking tip about, yep, ice. Then Bruce interviews Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR. 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:

[00:59] You’re putting ice in that? A frank discussion about a culinary ingredient nobody talks about!

[14:17] Our one-minute cooking tip: how to make better ice.

[16:00] Bruce’s interview with Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR.

[39:20] What’s making us happy in food this week? Spiced pickled peaches and champagne!

Mayonnaise. It's not just a condiment. It can be an ingredient. Grossed out? Don't be! Mayonnaise is a powerful tool in cooking.

We should know we're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, as well as lots of celebrity cookbooks (no tells--confidentiality agreements!). In all, we've developed over 12,000 original recipes in our joint career. And they say marriage is hard!

This episode is all about cooking with mayonnaise. Find out how this condiment is more than just a sandwich spread. We've got a one-minute cooking tip for better toast. Bruce interviews author Cathy Barrow about her book, BAGELS, SCHMEARS, & A NICE PIECE OF FISH. 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:

[00:49] Cooking with mayonnaise: It's not just a condiment!

[10:35] Our one-minute cooking tip: how to make better toast in the morning.

[12:43] Bruce interviews cookbook author Cathy Barrow about her book BAGELS, SCHMEARS & A NICE PIECE OF FISH.

[25:10] What’s making us happy in food this week? Yucca fries and homemade Worcestershire sauce.

We love apples. And maybe boozy apples even more. That is, hard cider and even vodka distilled from apples. We recently went on a hard cider tasting tour around Ashville, North Carolina. We came back to New England with cases.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers. Check out one of our latest, THE INSTANT AIR FRYER BIBLE, here.

This episode is mostly about apples. Not eating them. Fermenting them into hard cider and distilling them into vodka. We love apples in the fall. But we drink them in the summer.

We've also got a one-minute cooking tip about caramelizing onions. 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 AND MARK:

[00:47] Our experiences with the growing number of cideries in the United States.

[14:26] Our one-minute cooking tip: Add a tiny bit of baking soda to the pan to make onions caramelize faster.

[15:54] Bruce's interview with Ken Wurtz of New York's Sauvage distillers, makers of UPSTATE VODKA.

[30:31] What’s making us happy in food this week? Marked-down Passover candy and dinner parties!

There have been some wild food scandals--in the past and recently. We've got the low-down on them.

Even though we haven't been involved in any! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen titles, including THE ULTIMATE COOKBOOK with over 900 recipes which still represents the way we cook at home.

Join us for this episode in which we talk about some recent scandals in the food world, offer a one-minute cooking tip about reducing wine, talk about our favorite frosting (buttercream!) and let you in on what's making us happy in food this week.

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

[00:52] Some recent food "scandals" that caused quite a bit of churn in the world.

[12:02] Our one-minute cooking tip: Reduce wine to concentrate its flavors BEFORE you add it to a stew, soup, or braise.

[13:33] A buttercream primer. We'll let you in on the three types of buttercream (yep, three) and give you the skinny (hardly!) on the frosting that makes a cake, well, a cake.

[21:32] What’s making us happy in food this week? Kosher Chinese food and flavorful spiced chili oil!

Living in the country is great. Except when it comes to sourcing ingredients. How do you do it when the nearest big supermarket is an hour away.

We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one of our latest: THE INSTANT AIR FRYER BIBLE.

But we live deep in the New England countryside. Rural, to say the least. A great large supermarket is up to an hour away. And on frozen roads.

In this episode, we talk about what it's like to live in a rural area and still eat well, despite being in a food desert. We also have a one-minute cooking tip about kitchen timers. Bruce interviews about author Maria Provenzano about her book EVERYDAY CELEBRATIONS FROM SCRATCH. 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:

[00:58] Here's what we've learned about eating well while we live in such a rural area.

[14:50] Our one-minute cooking tip: Have more than one kitchen timer.

[16:24] Bruce interviews Maria Provenzano, author of EVERYDAY CELEBTRATIONS FROM SCRATCH.

[30:11] What’s making us happy in food this week? Stockholm gin and ham sui gok, the best Cantonese dumplings!

Cooking for your dogs? Do you? Do you want to try? We've got answers: our own as well as those from a certified pet nutritionist.

We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. Although we've published over three dozen titles, we've never written one for dogs! But we're eager to learn. And Mark has made some great dog biscuits from scratch over the years.

We've got a new cookbook coming out: THE INSTANT AIR FRYER BIBLE. Check it out!

In this episode, we share some tips and tricks of feeding your pets. We have a one-minute cooking tip for better canned tomato sauce. Then Bruce interviews certified pet nutritionist Debbie Brookham. 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] Feeding your pets and our problems with our picky collies, Dreydl, Spritz, and Nosh.

[12:00] Our one-minute cooking tip: Add baking soda to canned tomato sauce and even canned tomatoes to reduce their acidity.

[13:38] Bruce's interview with certified pet nutritionist Debbie Brookham. 

[22:41] What’s making us happy in food this week? Potato chips and our brand-new book, The Instant Air Fryer Bible!

Vodka. It summons up cold winter nights. (If you're Russian.) Or party drinks on the deck in the summer. Or just a cocktail, usually with a mixer.

We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We have over three dozen titles to our names, including THE ULTIMATE PARTY DRINK BOOK. This is our food and cooking podcast.

This show is all about vodka. We give you the skinny on the basics. We have a one-minute cooking tip about better cocktails. And Bruce interviews Ryan Christiansen, co-owner of the fabulous Bar Hill Distillery. We love his gin. But did you know Bar Hill makes vodka, too? Find out the secrets before 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:

[00:41] All about vodka!

[16:08] Our one-minute cooking tip: Chill your glasses for a better cocktail.

[17:48] Bruce's interview with Ryan Christiansen, co-owner and master distiller at Barr Hill, makers of terrific gin . . . and now vodka!

[34:42] What’s making us happy in food this week? Babka and raw (yes, raw!) venison tenderloin.

Picky eaters. We were among them. We may have written over three dozen cookbooks but we didn't start out eating everything in sight. We had to learn.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We know a thing or two about being a picky eater.

We share our stories of learning to be omnivores. We have a one-minute cooking tip about cleaner work surfaces in your kitchen. We also share some tips about having picky kids at the 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:

[00:39] How we learned to eat the foods we didn’t like.

[10:51] Our one-minute cooking tip: a bench scraper.

[12:03] Tips for dealing with your kids when they're picky eaters.

[22:15] What’s making us happy in food this week? Spiced peaches and sourwood honey!

Beef chow fun! Is there better take-out? (Or take-away?) It's always been one of our favorites. But we live in rural New England . . . so we have to make our own.

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks and been contributing editors and/or columnists at a host of magazines (back in the day). We're working on our 37th cookbook right now! But in this episode, we're making that chow fun, one of our go-to dinners.

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

[00:44] Our one-minute cooking tip: Start cooking thin strips of bacon (or streaky bacon) in a cold skillet (or "pan," as Bruce would say).

[02:33] We're making beef chow fun at home.

Here's the recipe: soak 10 ounces or 285 grams of wide dry rice noodles in a bowl of water overnight (or at least 12 hours--yep, that long).

Slice an 8-ounce or 225-gram beef flank steak into thin strips (angle your knife and cut thin strips sort of on the diagonal). Put these strips in a bowl and add 1 teaspoon soy sauce, 1 teaspoon Shaoxing (a rice wine for cooking) or dry sherry, 1 teaspoon vegetable oil, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch (or cornflour). Mix well and set aside for 20 minutes.

Meanwhile, whisk together the sauce in a small bowl: 2 tablespoons (30 ml) standard soy sauce, 2 tablespoons (30 ml) Shaoxing (as above), 1 tablespoon (15 ml) dark soy sauce, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon granulated white or caster sugar.

Drain the noodles in a colander set in the sink.

Set a wok over high heat until smoking. Add 1 1/2 tablespoons (23 ml) refined vegatable or peanut oil. Add the beef strips and any juice in the bowl. Spread out the slices all across the wok (even up the sides) to brown on one side.

Char for about 1 minute, then add 2 tablespoons (26 grams) julienned or minced fresh peeled ginger and 4 medium scallions, trimmed and cut into 2-inch (5-centimeter) segments.

Stir-fry for 1 minute, gathering all the beef strips together as you do. Spread the drained noodles over the top. Then pour the sauce all around the inner edge of the wok (so it runs down). Stir-fry gently until everything is coated (without breaking up the noodles).

Add 6 ounces (170 grams) of bean sprouts and a big pinch of ground white pepper. Serve it up!

[15:10] What’s making us happy in food this week: rhubarb pickles (look for a video on how to make these on TikTok and Istagram) and bread-and-butter pickles (for our recipe, see our YouTube channel: COOKING WITH BRUCE & MARK).

Let's keep talking about grills. This episode is the second part of our two-parter on how to buy the best grill for you.

Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks and featured instructors on craftsy courses. During our career, we've worked with several grill manufacturers, hosted grilling events, and even ghost-written recipes and cookbooks for them.

We want to share our best tips for buying the grill that's right for you. Plus, we have a one-minute cooking tip about a great kitchen tool (butchers' twine). We play a fun culinary trivia game with each other. And we tell you what's making us happy in food this week.

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

[00:37] Our guide to buying a grill (part two): accessories for both gas and charcoal grills.

[12:59] Our one-minute cooking tip: Keep a roll of butchers' twine in your kitchen.

[14:02] Do you know more than a chef? Mark gives a trivia challenge to Bruce about strange foods that have lately shown up in our supermarkets and high-end grocery stores.

[28:52] What’s making us happy in food this week? Beef picanha roasts!

Grilling. Let's get to it. We've got the first of a two-parter on how to buy the right grill for you. And Bruce interviews a beef maven who's got great tips for grilling.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos.

Over our career, we've worked with many grill manufacturers. We've developed recipes for them and even ghost-written a few cookbooks. We want to tell you our tips for buying the best grill for you (in this first part of a two-part series).

We also have a one-minute cooking tip about greasing or oiling your grill. Bruce interviews beef maven Jessica Formicola, founder of the website SAVORY EXPERIMENTS and author of BEEF IT UP! 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:

[00:56] Our guide to buying a new grill (part one): features to look for, features to forget.

[12:10] Our one-minute cooking tip: how to safely grease or oil grill grates.

[13:32] Bruce's Interview with meat maven Jessica Formicola, author BEEF IT UP!

[31:00] What’s making us happy in food this week? Satsuma oranges and a terrific salad from our cookbook VEGETARIAN DINNER PARTIES.

We love movies about food. Or just the food served in movies. It's always so gorgeous. In this episode, we're going to talk about it from both sides of the camera!

Hi! We're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks including THE LOOK & COOK AIR FRYER BIBLE with over 700 photographs.

In this episode, we're talking about our favorite food scenes in movies. We offer you a one-minute cooking tip about olive oil. Bruce interviews Zoe Hegedus, a working movie food stylist while she's on set in Hungary. 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:

[00:55] Food in movies. Why does it look so much better than the food on TV cooking shows?

[16:10] Our one-minute cooking tip: how to spice up inferior olive oil.

[17:32] Bruce's interview with real-life movie food stylist Zoe Hegedus while she's on set in Hungary.

[28:52] What’s making us happy in food this week? Salty tortilla chips and crème mousseline!

Passover is almost here! Let's talk about the difference between "Jewish" and "kosher" food. And talk to an expert, an author of several kosher cookbooks.

We're Bruce Weinstein & Mark Scarbrough. On our own, we've published over three dozen cookbooks, developed over 12,000 original recipes, and been Contributing Editors to EATING WELL and COOKING LIGHT.

We're talking about Jewish and kosher foods in this episode of our magazine-format food and cooking podcast. We'll give you a one-minute cooking tip about recipe timing. Bruce interviews Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS. And we'll tell you what's making us happy in food this week.

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

[01:15] What is "Jewish food"? And how is that different from kosher food?

[18:12] Our one-minute cooking tip: Always set a timer for less time than a recipe requires.

[19:35] Bruce's interview with Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS.

[30:38] What’s making us happy in food this week? Duck sauce & homemade jam!

We've got a legend on today's show. Leni Sorensen. We first met here when she was a culinary historian of African-American culture at Jefferson's Monticello. Now, she teaches sustainability farming and cooking in rural Virginia.

We're delighted she came on COOKING WITH BRUCE & MARK. In addition, we've got a segment on the hard problems of food sustainability in a mass-produced world. We give you a one-minute cooking tip about potholders. And we tell you what's making us happy in food this week.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our best-selling INSTANT POT BIBLE and FREEZER TO INSTANT POT: THE COOKBOOK.

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

[00:46] Our thoughts about the hard question of food sustainability.

[10:54] Our one-minute cooking tip: Never use wet potholders!

[12:33] Bruce's interview with the culinary historian and cooking teacher Leni Sorensen.

[27:37] What’s making us happy in food this week? Laksa curry and salty brown rice crackers!

The good and the bad. We've got it all. Foods that are for the rich & powerful. And gross foods that brands created and that have thankfully gone away.

Hi! We're Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks under our own names, plus more for celebs, plus two knitting books for Bruce and a bookish memoir for Mark. Check out Bruce's book KNITS MEN WANT. And check out Mark's memoir, BOOKMARKED.

In this podcast episode, we're talking about foods favored by the rich & powerful. We've got a one-minute cooking tip about maple syrup. We're talking about gross and disgusting foods that brands have created and thankfully retired. And we tell you what's making us happy in food this week.

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

[00:59] Foods of the rich & powerful. Here are some of the favorites of the robber barons of our day.

[14:02] Our one-minute cooking tip: how to store real maple syrup.

[15:42] What were they thinking with these foods? We do love a good gross-out segment. Here are some disgusting food products that brands have thankfully retired from our supermarket's shelves.

[23:08] What’s making us happy in food this week? Pappadums and rice cookers!

Pantry staples. Some of them can last a very long time. Almost indefinitely.

We should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including one that best represents our method of cooking: THE ULTIMATE COOK BOOK with over 900 recipes!

In this podcast episode, we're talking about long-lasting pantry staples you should keep on hand. We've got a one-minute cooking tip about egg shells in a bowl of eggs. Bruce interviews Sophie Minchilli, author of THE SWEETNESS OF DOING NOTHING. 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:

[00:43] Pantry staples that can last almost (!) forever.

[18:23] Our one-minute cooking tip: how to get bits of egg shell out of the bowl.

[20:02] Bruce's interview with Sophie Minchilli, the author of THE SWEETNESS OF DOING NOTHING.

[32:06] What’s making us happy in food this week? Sumo mandarins & frozen cranberries!

Bagels are battlefields. People go to war over the right sort of bagel. We're talking about bagels as well as seafood with author Craig Fear.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. And we've developed over 12,000 original recipes in our joint career. How's that for marriage?

In this episode, we're talking about bagels and the wars they cause. We've got a one-minute cooking tip for crystallized honey. Bruce interviews Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. And we'll let you know what's making us happy in food this week.

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

[00:28] Oh, bagels. Always a great war among the mavens over what's the best. Let's get in the thick of the battle about what a bagel is.

[09:15] Our one-minute cooking tip: how to liquefy crystalized honey.

[10:31] Bruce's interview with Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA.

[27:16] What’s making us happy in food this week? Crunchy vegan chocolate chip cookies and gallberry honey!

Food heists. Some are the stuff of legend. And speaking of legends, we've got author and Chinatown advocate Grace Young on this episode of our podcast.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe.

In this show, we're talking about strange food thefts from around the world. We've got a one-minute about cutting boards. Bruce interviews the legendary Grace Young. And we'll let you know what's making us happy in food this week.

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

[00:54] Food heists from around the world!

[11:20] Our one-minute cooking tip: Put a damp paper towel under your cutting board.

[12:51] Bruce's interview with a culinary legend, Chinatown advocate and wok master: Grace Young.

[28:15] What’s making us happy in food this week? Creème fraîche ice cream!

Cooking slumps. We all get in them. Hey, after over three dozen cookbooks, even we can't face a simple chicken breast on the grill.

We're Bruce Weinstein and Mark Scarbrough. This is our magazine-format podcast.

In this episode, we're talking about Dionne Warwick's feud with Nabisco. We give you our best tips to get over a cooking slump. And Bruce interviews Michelle Tam, from NOM NOM PALEO. Plus, we'll tell you what's making us happy in food this week.

Smash that subscribe button. Give us a like or a comment. Take a look at one of our cookbooks, like THE ESSENTIAL AIR FRYER COOKBOOK. And settle in.

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

[00:50] Dionne Warwick's feud with Nabisco

[02:59] Our tips for getting out of a cooking slump

[11:10] Our one-minute cooking tip: plastic wrap + the fridge = success.

[12:30] Bruce's interview with Michelle Tam of NOM NOM PALEO.

[23:49] What’s making us happy in food this week? Air-fried parsnips and terrific prepared food counters at local supermarkets!

Who doesn't love potato salad? We're making a recipe that was mentioned on our Facebook group (COOKING WITH BRUCE & MARK) by a listener: potato, pasta, a combo of potato and macaroni salad. A great treat.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now there are some stories.) This is our podcast about our food and cooking passion . . . and mostly about potatoes this time around.

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

[00:39] Our one-minute cooking tip: store potatoes in a cool, dark place at room temperature.

[01:50] We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:

Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.

Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.

Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.

Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.

[13:47] What’s making us happy in food this week: cherimoya and rhubarb pie!

People make resolutions about eating and cooking as each new year starts. But they shouldn't! Resolutions are mostly meaningless.

We should know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been columnists and contributing editors for EATING WELL, COOKING LIGHT, and weightwatchers.

We've seen all the resolutions you can imagine. And we've seen most of them fail. Here's our take on bad resolutions.

We've also got a one-minute cooking tip about grating softer cheeses. We've found some disgusting food items that should never have been. And we'll counter those by telling you what's making us happy in food this week.

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

[00:25] Don't make a new year's resolution about your eating or cooking. Instead, make one simple change in what you eat. Here are a few suggestions. Remember: Make one! Not all!

[11:30] Our one-minute cooking tip: Put semi-soft cheeses in the freezer for thirty minutes before grating.

[12:47] Disgusting food finds. What were they thinking? Foods we're glad aren't around anymore.

[17:57] What’s making us happy in food this week? Veal chops! (Don't @ us.)

What's in your pantry? Ours is pretty stocked. Still, there are must-haves, things we always keep on hand for better meals.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and developed over 12,000 original recipes across our careers. We know a thing or two about stocking a pantry! We'll let you in on our secrets.

Then we've got a one-minute cooking tip about (!) boiling water. And we'll share one of our great kitchen gadget finds: wide, flat, metal skewers. Plus, we'll tell you what's making us happy in food this week.

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

[00:30] Our list of must-have pantry items: what we think you should always have on hand.

[09:09] Our one-minute cooking tip: Keep the lid on your pot to get your water to boil faster!

[09:57] A great kitchen tool find: wide flat skewers.

[13:07] What’s making us happy in food this week? Harney teas and being cooked for by someone you love.

What food traditions are celebrated around the world for the new year? We've got the answers!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. Check out one of our latest: THE ESSENTIAL AIR FRYER COOKBOOK.

In this episode, we explore new year's food traditions from around the world. We also offer you a one-minute cooking tip for waffle irons.

Then Bruce interviews Mona Dolgov, author of the book SATISFY. And we'll tell you what's making us happy in food this week.

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

[00:25] New year’s food traditions from around the world

[10:22] Our one-minute cooking tip: Use your waffle iron more often!

[12:29] Bruce's interview with Mona Dolgov, author of the cookbook SATISFY

[24:46] What's making us happy in food this week? Marmalade and local bakeries

New Year's Eve is on its way. Do you have a party planned? Even if you don't, we've got great ideas to make your celebration bright this year.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and developed over 12,000 original recipes in our joint career. We'd love you to check out one of our favorite cookbooks: THE ULTIMATE COOKBOOK. (Bruce claims it fully represents the way he thinks about food. With 900 recipes, it should!)

In this episode, we're talking about ideas for New Year's Eve. We've got a one-minute cooking tip to keep nonstick spray from being a mess.

Then Bruce interviews Makenna Held, who bought Julia Child's summer home in France and turned it into a cooking school. And we'll let you know what's making us happy in food this week.

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

[00:38] What to serve on New Year's Eve. We've got ideas to keep the party simple and delicious!

[13:53] Our one-minute cooking tip: Work with nonstick spray in the sink for the easiest clean-up.

[15:36] Bruce's interview with Makenna Held, who bought Julia Child’s summer home in France and now runs it as a cooking school.

[28:52] What’s making us happy in food this week? Air-fried parsnips and roast duck!

More holiday gifts. In the last episode of COOKING WITH BRUCE & MARK, we gave you some ideas for the food lovers and cooks in your life. And we're back with more!

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers and developed over 12,000 original recipes in our career. Check out one of our latest, INSTANT POT BIBLE: COPYCAT RECIPES.

We're here to give you great holiday gift ideas for the food lovers and home chefs in your life. We've also got a one-minute cooking tip on making perfect whipped cream.

Then we'll talk about the next milk alternative which may become quite the craze: potato milk. And we'll tell you what's making us happy in food this week.

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

[00:27] More holiday food gift ideas! We've already had one podcast devoted to the best food gifts. Let's offer up some more!

[11:26] Our one-minute cooking tip: how to make perfect whipped cream.

[13:06] A new food find: potentially the next milk alternative--potato milk!

[15:49] What’s making us happy in food this week? Moon cakes and pork buns.

Great holiday food gifts. We've got a list you might want to keep for birthdays and other celebrations all year.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE (which you can find here).

In this episode, we'll offer our ideas for holiday food gifts, give you a one-minute cooking tip to get your holiday meals running smoothly, interview author Carrie Morey about her new book HOT LITTLE SUPPERS, and tell you what's making us happy in food this week.

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

[00:31] A holiday food gift guide. We've got a list of four don't-miss items for every food lover on your list.

[10:24] Our one-minute cooking tip: Use a muffin as a way to streamline your prep.

[12:33] Bruce's interview with Carrie Morey, author of the cookbook HOT LITTLE SUPPERS!

[21:40] What’s making us happy in food this week? Cranberries and sheet cakes.

Eggs. They're for breakfast, lunch, and dinner at our house. In fact, a fried egg is a favored lunch around here.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles including what may well be our favorite: THE ULTIMATE COOKBOOK, which best fulfills our notion of great food. (You can find it here.)

Let's talk about eggs. We'll let you know the facts about them for the United States' market. Bruce will also interview popular influencer and blogger Lisa Steele, a self-proclaimed chicken wrangler, about her new cookbook THE FRESH EGGS DAILY COOKBOOK.

We've got a one-minute cooking tip about separating eggs. 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:

[00:21] Here's everything you need to know about eggs, particularly geared to the U. S. market.

[11:20] Our one-minute cooking tip: The best ways to separate eggs when you need the yolks and whites in different bowls.

[12:21] Bruce's interview with chicken wrangler and egg expert Lisa Steele of fresheggsdaily.com and author of THE FRESH EGGS DAILY COOKBOOK.

[22:35] What’s making us happy in food this week? Oreos and turkey!

Food debates. Controveries. Arguments. We've got opinions!

No wonder. We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including our latest: INSTANT POT BIBLE--COPYCAT RECIPES.

We've going to give the debates our own rounds. Let's talk through some of the big controversies these days.

Then we'll give you a one-minute cooking tip. Bruce will interview Dan Richer, owner of the beloved Razza Pizza and author of THE JOY OF PIZZA. (And a guy who completely changed our pizza game!). 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:

[00:30] Our own food debate. Which of us is right about the biggest controversies on our food universe?

[07:29] Our one-minute cooking tip: Season cold food more heavily than warm food.

[08:32] Bruce’s interview with Dan Richer, author of THE JOY OF PIZZA and owner of the beloved Razza Pizza.

[21:21] What’s making us happy in food this week? Fudgy the beer and pickled herring (but not together!).

Whole grains. You eat them to eat whipped cream, too.

Not really! But we love whole grains. We even wrote a whole cookbook about how to turn whole grains into the main course: GRAIN MAINS.

Let's talk about whole grains and how to get them into your meals. We've also got a one-minute cooking tip about garlic.

And we've got a food find: some of the best phyllo we've ever had (outside of homemade). Plus, we'll tell you what's making us happy in food this week.

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

[00:40] All about whole grains. Catch our banter about whole grains and get more of them into your meals.

[12:38] Our one-minute cooking tip: Don't add garlic along with the onions to a skillet!

[13:30] A great food find: better phyllo (or filo) from the Phyllo Factory.

[16:53] What’s making us happy in food this week? Pear jam and perfect whipped cream!

We've got a new cookbook of copycat recipes for the Instant Pot. If you've got a pot, you need this book to make your restaurant favorites at home--INSTANT POT BIBLE: COPYCAT RECIPES. You can find it here.

We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five more cookbooks. But boy, do we love our Instant Pot. So much so that this new book is actually our fourth for the IP. (Check out FREEZER TO INSTANT POT: THE COOKBOOK here!)

We'd like to introduce you to our new book of copycat recipes. We've also got a great one-minute cooking tip about ice cube trays. (You've gotta be our age to know what those are.)

Then Bruce interviews Kim Reed about her book WORKHORSE, a memoir about working in kitchens around the world. 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:

[00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES.

[08:16] Our one-minute cooking tip: Use ice cube trays for lots of things

[09:54] Bruce interviews Kim Reed, author of the WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs in the world.

[21:24] What's making us happy in food this week? Chestnuts and going out to eat again!

Let's talk about the grocery store! Not about what's there or how to find the best that's there. Instead, about how the modern grocery store got to be the way it is . . . and maybe some notions of where it's headed.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks through several New York publishers. This podcast is about our passion: food and cooking.]

Want to see our latest cookbook? It's THE LOOK & COOK AIR FRYER BIBLE. Over seven hundred photographs, one for every step of every recipe. You can find it here.

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

[01:04] Our one-minute cooking tip: Eat greasy or coated chips with chopsticks to keep your fingers clean.

[03:38] The evolution of the modern grocery store: from self-serving to its modern incarnation with our thoughts of where things may be headed.

[25:38] What’s making us happy in food this week: a game to help you learn how to use chopsticks and ramen in New Haven, CT, at Mecha Noodle Bar.

Who doesn't love pizza? We sure do! We've even written a book on it--PIZZA: GRILL IT, BAKE IT, LOVE IT! (You can find it here).

We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five other cookbooks. This is our food and cooking podcast.

And this episode is al about pizza. We'll give your our best tips for making great pizza. Bruce then interviews Francisco Migoya, co-author of MODERNIST PIZZA.

We've also got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.

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

[00:22] Our tips for making the best pizza.

[10:07] Our one-minute cooking tip: Use kitchen shears (not a knife) for lots of jobs in the kitchen.

[11:23] Bruce's interview with Francisco Migoya, co-author of MODERNIST PIZZA

[28:27] What's making us happy in food this week? MALK and dinner parties with foie gras!

Mindfulness. It can even extend to what you eat. And how you eat. Let's talk about mindfulness at the table--and speak with a nutritionist to figure out the best ways to continue to eat mindfully.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've even written a simple step-by-step plan to get the processed food out of your life: REAL FOOD HAS CURVES. (You can find it here.)

As former columnists for both weightwatchers and EATING WELL magazine, and contributing editors to COOKING LIGHT, we know a lot about eating mindfully to help you maintain your goals. We'll share some of those tips, as well as a one-minute cooking tip about peeling vegetables.

Then Bruce interviews EATING WELL's nutritionist Jessica Ball to find out more about mindful eating. And we'll tell you what's making us happy in food this week. (Happiness is part of mindfulness!)

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

[00:23] Our best tips on mindful eating

[12:04] Our one-minute cooking tip: a better way to peel vegetables

[13:20] Bruce’s interview with EATING WELL's nutritionist Jessica Ball

[21:54] What’s making us happy in food this week? New England apples and Kewpie mayonnaise.

Remodeling your kitchen? It doesn't have to be a nightmare. We've got tips and an interview with a kitchen designer from Denver.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the duo who's written almost three dozen cookbooks. In this episode, we'll give you our top tips for remodeling a kitchen (and what we'd do differently if we did it again). We'll also interview kitchen designer Bill Mickelsen to get his take on what you need to do in a kitchen remodel.

We've also got a one-minute cooking tip to keep your fingers safe in the kitchen. And we'll tell you what's making us happy in food this week.

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

[00:27] Our best kitchen remodel tips. If you're remodeling your kitchen, should you go it alone, hire a designer, or go all the way with an architect?

[12:45] Our one-minute cooking tip: Get yourself a cut-proof glove for the kitchen.

[14:06] Bruce interviews Denver kitchen designer Bill Mickelsen.

[20:56] What’s making us happy in food this week? Smoked scallops and hen of the woods mushrooms.