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PODCAST

Cooking with Bruce and Mark

Bruce Weinstein & Mark Scarbrough

Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we"ve got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you"ve got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There"s plenty of room!

arts food

All Episodes

16:56

I Made That! Blondie Sheet Cake with Maple Glaze

Cooking with Bruce and Mark ·

2017/08/17

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks including ALL TIME FAVORITE SHEET CAKES AND SLAB PIES. We were on QVC with that one for a sold-out appearance!In this episode of COOKING WITH BRUCE & MARK, we developed an exclusive recipe for a sheet cake, a recipe that's not in the book just for our podcast.Join us in the kitchen as we make a blondie sheet cake with a maple glaze. You'll need an 18 x 13-inch sheet pan. Be ready to feed a bunch of people. But we

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16:25

I Made That! Vegan Cashew Ginger Ice Cream

Cooking with Bruce and Mark ·

2017/08/10

Vegan ice cream gets a bad rap. It's too often not creamy, only icy. But trust us to fix the problems.We're Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks which include three books on ice cream and other frozen desserts.We've developed this recipe to beat the vegan ice cream rap. Ours includes coconut milk, cashew milk, and a sugar syrup (flavored with ginger) to create a rich, creamy and satisfying vegan ice cream.Join us in our kitchen as we cook through this

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10:16

I Made That! Kibbeh

Cooking with Bruce and Mark ·

2017/08/03

Kibbeh is one of our favorite Middle Eastern dishes. It's made with ground meat and bulgur wheat, seasoned with cumin, coriander, ground sumac, sage, and allspice. Think of it as a spiced meatloaf with fried onions and pine nuts.And we're giving you a recipe for a rich and savory tahini sauce to go with it.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We'd love to have you in the kitchen with us as we make this fine savory dish. It's

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08:51

I Made That! Cherry Cheesecake Ice Cream

Cooking with Bruce and Mark ·

2017/07/27

We're Bruce Weinstein & Mark Scarbrough. We've written three ice-cream and frozen-dessert cookbooks. So we were recently asked to celebrate National Ice Cream Month on one of the national (U.S.) morning news shows.We went on the air and tasted some absolutely delicious browned butter butter pecan ice cream (which you can find on another episode of this podcast) as well as cherry cheesecake ice cream.Both flavors are from our book À LA MODE: one hundred and twenty desserts, with sixty cakes,

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14:54

I Made That! Mixed Berry Summer Pudding

Cooking with Bruce and Mark ·

2017/07/20

Hi there! Welcome to our kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles under our expanding belts.This week, we're tackling a classic British dessert, a perfect summer treat: summer pudding.If you like bread and jam, you're going to love summer pudding. First, mix a ton of fresh (or frozen) berries and sugar in a sauce pan and cook it 5 minutesuntil it's jam-like. Then layer that jam mixture with slices of white bread in a soufflé dish. Then

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10:07

I Made That! Turbo Blender Snickers Bar Ice Cream

Cooking with Bruce and Mark ·

2017/07/13

Use a turbo blender like a VitaMix or a BlendTec to make the custard for this decadent ice cream. You don't even need to heat up the stove. The friction of the blades will help set the custard before it goes into an ice-cream machine.You MUST use a high horsepower, high RPM blender for this recipe.We're Bruce Weinstein & Mark Scarbrough, authors of several dozen (!) cookbooks. In this episode of COOKING WITH BRUCE & MARK, we're using a turbo blender to create the custard for an ice cream

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17:03

I Made That! Pressure-Cooker Garlic Confit

Cooking with Bruce and Mark ·

2017/06/30

Let's use the pressure cooker to make something that will up your cooking game dramatically. Garlic Confit.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of dozens of books including THE INSTANT POT BIBLE, which you can find here.We love a pressure cooker! This machine can turn garlic, submerged in olive in jars,a rich golden brown. The garlic becomes incredibly sweet and aromatic.It also infuses the oil with flavor that you just can't get in purchased garlic olive oils.On

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12:10

I Made That! Waffle-Iron Banana Bread

Cooking with Bruce and Mark ·

2017/06/09

Ever made banana bread in a waffle iron? You haven't lived!We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including THE KITCHEN SHORT CUT BIBLE which you can find here.Sure, we make waffles in a waffleiron. But we can make much more, including this easy banana bread that has with much less sugar than the kind you might need if you were to bake it the traditional way in an oven.The waffle iron turns this batter into crunchy tender not too sweet rounds of banana bread in

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18:02

I Made That! Apricot Cheesecake Slab Pie

Cooking with Bruce and Mark ·

2017/06/02

Slab pies are almost as good as sheet cakes. Maybe better. They're giant pies, almost cafeteria-style, that you can make to feed crowds at your next family reunion, dessert party, committee meeting, or afternoon get-together.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen cookbooks from multiple New York publishing houses under our ample belts. We wrote ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES a while back and here's one of our favorite recipes.Join us as

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18:46

I Made That! Matzo Brei

Cooking with Bruce and Mark ·

2017/04/16

If it's Passover, you might well be enjoying matzo brei.Hi! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are stepping into a big controversy. If you don't know, matzo brei is made with matzo and eggs. But there's a huge controversy in HOW it's made.For Bruce, the chef in our duo, it's always made pancake style. Some people like it "scrambled" style. But Bruce is only too happy to defend his turf.Listen in as we make matzo brei "pancake style"--that is, somewhere between

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17:36

I Made That! Cinnamon-Roll Sheet Cake

Cooking with Bruce and Mark ·

2017/03/31

Sheet cakes are fantastic treats: crowd-pleasers, big desserts, more cake than anyone can imagine.We're Bruce Weinstein & Mark Scarbrough, the authors of several dozen cookbooks including ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES.We're excited to share this recipe with you. It made an appearance with us on QVC when our book sold out in just a few minutes.In this episode, we're making a Cinnamon-Roll Sheet Cake, a rich buttery cake with lots of cinnamon sugar swirls and a vanilla glaze. It's

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13:29

I Made That! Dry-Fried Chicken Wings

Cooking with Bruce and Mark ·

2017/02/10

We're continuing our celebration of Chinese new year in this episode of COOKING WITH BRUCE & MARK with Dry-Fried Chicken Wings.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who both come a long ways away from Chinese cultural heritages. But we love this preparation for chicken wings from the Sichuan province.The wings are fist deep-fried, then stir-fried in a spicy, sweet-sticky sauce.One great thing about this recipe: the ingredients are all available at your local

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17:19

I Made That! Dong'an Chicken

Cooking with Bruce and Mark ·

2017/02/03

When we recorded this episode, it was Chinese new year. And we love Dong'an chicken, partly because it's so comforting in the chilly months where we live in rural New England.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of cookbooks from several New York publishers under our belts. We're both culturally a long way from Chinese cooking but we do know a thing or two about Dong'an chicken, if only because we make it so much.Chicken is first poached in an aromatic

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11:17

I Made That! Dried Fruit Pie

Cooking with Bruce and Mark ·

2016/12/09

Dried fruit pie. It doesn't sound too appetizing. But it's a true holiday treat, best served with vanilla ice cream or a vanilla sauce.We're Bruce Weinstein & Mark Scarbrough. We developed this recipe for our compendium cookbook, THE ULTIMATE COOKBOOK, which you can find here. Inspired by the rich fruity sweetness of mincemeat but without the suet (or beef fat), our version uses a ton of dried fruit, a smattering of winter spices, and the flakiest crust you've ever tasted.It's a lot easier than

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13:00

I Made That! Pressure-Cooker Red Lentil, White Bean,...

Cooking with Bruce and Mark ·

2016/12/02

Bruce Weinstein & Mark Scarbrough offer you a lighter, easy meal. It's a great main course after heavy holiday cooking. Or after weekend guests have finally decamped.A pressure cooker makes this stew so fast. It also blends the flavors in a marvelous balance. We got a little cross-cultural with flavors from North African, the Middle East, and India, all blended together to create a fabulous stew that takes under ten minutes in the pressure cooker. You can use an electric or a stovetop model and

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13:46

I Made That! Eggnog

Cooking with Bruce and Mark ·

2016/11/28

In most of the episodes of COOKING WITH BRUCE & MARK, Mark Scarbrough, the writer in our team, cooks while Bruce Weinstein, the chef, watches and critiques. But in this episode, Mark, the goy, teaches Bruce how to make eggnog, the most Christian of all your holiday beverages.Eggnog is actually quite simple to make. There's no cooking, just a lot of whisking. Plus, a lot of milk, a lot of cream, a lot of sugar, and a lot--and we mean a lot--of brandy, rum, and bourbon. And you have to get started

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14:44

I Made That! Turbo Blender Fudgy Gluten-Free Brownies

Cooking with Bruce and Mark ·

2016/11/20

We're Bruce Weinstein & Mark Scarbrough. A long time ago--over ten years ago!--we wrote THE ULTIMATE BROWNIE BOOK. We love all things brownie but we never considered making brownies in a turbo blender like a VitaMix or a BlendTec.In this episode of COOKING WITH BRUCE & MARK, Mark's going to make easy, gluten-free, fudgy brownies using only the turbo blender and the oven. It's simple, quick, and so delicious, particularly with (gluten-free? or vegan?) vanilla ice cream.Listen in, copy down

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18:19

I Made That! Cranberry Walnut Pumpkin Bundt Cake

Cooking with Bruce and Mark ·

2016/11/12

Bundt cake? We're going old school with this cranberry walnut one that's got pumpkin in the mix.We're Bruce Weinstein & Mark Scarbrough. If you don't know, Bruce is the chef and Mark, the writer. Mark doesn't cook much, what with two books published a year, plus the ones ghost-written for celebrities. (Shhhh . . . confidentiality agreements.)Mark is back in the kitchen with cranberry walnut pumpkin Bundt cake. Bruce is watching, helping, judging, and making color commentary on this autumnal

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13:34

I Made That! Slow-Cooker Chicken with Figs and Parsnips

Cooking with Bruce and Mark ·

2016/11/04

We're Bruce Weinstein & Mark Scarbrough, authors of the best-selling GREAT AMERICAN SLOW COOKER BOOK.We love slow cookers, mostly because we can create a complicated braise with intense flavors without a lot of work. And because we can set it and walk away to your day to come home to a wonderful braise, soup, or stew.Mark recently made this complex and rich stew for company. It's made with chicken thighs, parsnips, dried figs, autumnal spices, and orange zest for a little zip.Listen in and get

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11:48

I Made That! Turbo Blender Lemon Pudding

Cooking with Bruce and Mark ·

2016/10/28

Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horsepower, high RPM blender? Then you need this recipe for super easy lemon pudding.We're Bruce Weinstein & Mark Scarbrough. We love turbo blenders. So much so that we even wrote a book about using them to make much more than smoothies: THE TURBO BLENDER DESSERT REVOLUTION.In this episode of COOKING WITH BRUCE & MARK, we use the heat from the blades, brought on by the high-powered friction, to create a

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