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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

20:09

WELCOME TO OUR KITCHEN: We're talking about childhood...

Cooking with Bruce and Mark ·

2025/10/06

Are there foods from your childhood you can't make better, even with all you know about cooking? We've got a list, despite our current snobbery. We may have written for WINE SPECTATOR and FINE COOKING, but there are some things we crave, even though we know how to make them better.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. If you'd like to see our latest, COLD CANNING, please check it out at this link right here.Plus, we've got a one-minute cooking tip. And

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24:51

WELCOME TO OUR KITCHEN: We're talking about the...

Cooking with Bruce and Mark ·

2025/09/15

We've been in the food business for over twenty-five years . . . and we're involved with food long before we started to writing about it. We've eaten a lot of weird things. So here are some of the strangest things we've dared to eat. (Beware: The list includes a lot of innards.)We've also got a one-minute cooking tip about packaged poultry from the supermarket. And we'll tell you what's making us happy in food this week!If you'd like to see our latest cookbook, COLD CANNING, check it out at this

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24:11

WELCOME TO OUR KITCHEN: We're talking about ketchup!

Cooking with Bruce and Mark ·

2025/09/08

Ketchup. We all know what it is. But do we? It's not a thing. It's actually a category.Where's the word come from? How was it originally used? When was the first ketchup recipe? How has it become the condiment we know today?We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. This podcast is about our major passion in life: food and cooking.If you'd like to check out our latest cookbook, COLD CANNING, please click here.[00:55] Our one-minute cooking tip: Click on

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30:53

WELCOME TO OUR KITCHEN: We're reacting to a list of...

Cooking with Bruce and Mark ·

2025/09/01

What are the top chain restaurants in the United States? Have we been to them? What do we think about them? You might be surprised by how many we have (or haven't!) been to.We've also got a one-minute cooking tip about better batters for pancakes or cakes. And we're very happy about pork belly this week.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. Our latest is COLD CANNING: small batch preserving and canning without the need of any canner at all. If you'd like

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29:35

WELCOME TO OUR KITCHEN: We're talking about the rise...

Cooking with Bruce and Mark ·

2025/08/11

What happened to the Instant Pot? It's come off its highs and changed dramatically. Its story is not one of overproduction or the whims of popularity. It's a more complicated story that involves investment finance and private equity.Join us, Bruce Weinstein & Mark Scarbrough, authors of four Instant Pot books, including THE INSTANT POT BIBLE. We want to talk about what happened to this favorite kitchen appliance. Plus, a one-minute cooking tip on vinegar. And our favorites this week: head-on

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26:31

WELCOME TO OUR KITCHEN: What have we learned after...

Cooking with Bruce and Mark ·

2025/08/04

We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a

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29:37

WELCOME TO OUR KITCHEN: What's with so much nostalgia...

Cooking with Bruce and Mark ·

2025/07/28

Nostalgia is such a big part of food trends. It shows up in dining, cooking, cookbooks, food writing, even food packaging. Think of that old-fashioned truck on the Peach Truck boxes!Why is nostalgia such a big part of food trends, dining options, and even flash-popular things in North American cooking? Let's talk about the part of nostalgia in both our career and even in the books we've written.We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks. Our latest is COLD

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31:57

WELCOME TO OUR KITCHEN: We're talking about...

Cooking with Bruce and Mark ·

2025/06/30

No doubt, the internet is being flooded with AI recipes. In fact, even unscrupulous publishing is being flooded by these generated recipes as small, independent publishers pop up who take advantage of the "free" content to package it as a book.But there's some hope. AI recipes aren't all bad. And there are ways to identify them before you caught in the trap of making, oh, lemon meringue trout pie.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen

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24:27

WELCOME TO OUR KITCHEN: We're talking about simple...

Cooking with Bruce and Mark ·

2025/06/23

What happens when you don't have on hand what a recipe requires?We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks (not counting the ones we ghostwrote for celebs). This podcast is part of food and cooking passion.We've got a one-minute cooking tip about getting more flavor in your food. We're also talking about various easy food substitutions. And we'll tell you what's making us happy in food this week.Our latest cookbook is COLD CANNING: small-batch

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24:13

WELCOME TO OUR KITCHEN: We're talking about food...

Cooking with Bruce and Mark ·

2025/06/16

Food recalls! They happen all the time. It seems there's always another one announced. What are some of the latest? And what are steps we can take to make sure we're safe at the table?We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks including the latest, COLD CANNING! To find that book, please click on this link.We've also got a one-minute cooking tip (that's not really a trick but a call-out to you guys). And what's making us happy this week.Here are the segments for

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24:31

WELCOME TO OUR KITCHEN: We're making eighteen-spice...

Cooking with Bruce and Mark ·

2025/06/02

Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible.We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here.This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here.We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of

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33:44

WELCOME TO OUR KITCHEN: We're talking about the...

Cooking with Bruce and Mark ·

2025/04/14

Writing a cookbook is only one part of the process. And we should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks under our own names, plus more for celebrities and GI doctors.It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale.Join us for an insider look at the steps to creating and publishing a cookbook. Plus, a

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30:02

WELCOME TO OUR KITCHEN: We're talking about all sweet...

Cooking with Bruce and Mark ·

2025/04/07

Jams, jellies, preserves, savory jams, conserves, and chutneys! You know that with the publication of our revolutionary book COLD CANNING we're all about these things. Let's talk through the differences among them: what's a jam vs. a preserve? What's a chutney and how has it changed in the modern world?We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen (and almost "plus one") cookbooks. We're here to share our passion for food and cooking with you. Thanks for being with us.Want

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22:29

WELCOME TO OUR KITCHEN: Introducing Cold Canning, our...

Cooking with Bruce and Mark ·

2025/03/31

COLD CANNING. It's our new cookbook out in the summer of 2025. We're so excited about it.Get this: small batches, no steam canner needed, no pressure canning, a few jars to preserve, well, jams, jellies, chutneys, chili crisps, conserves, ketchups, salsas, mustards, dessert sauces, sauerkrauts, kimchi, pickles, relishes, and much more!We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. And maybe our best one yet. We can't wait

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27:13

WELCOME TO OUR KITCHEN: We're talking about...

Cooking with Bruce and Mark ·

2025/03/03

We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published recipes. Here's a look inside what we do on an almost daily basis.Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short crust, a roast, a pastry cream. You accept the frame, then begin to work inside it to create something new.In this episode, we're going to take on the hypothetical of developing a trifle, a layered

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12:25

WELCOME TO OUR KITCHEN: Bruce is still cooking for...

Cooking with Bruce and Mark ·

2025/02/10

Mark is still recovering from his broken leg . . . so Bruce is in charge of the podcast again. So he's up for telling you about all the cooking he's been doing in the past month as Mark heals.Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:27] One-minute cooking tip: don't break your leg! [01:21] What I am making mark while he’s recovering[11:12] What’s making me happy in food this

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08:37

WELCOME TO OUR KITCHEN: Where have we been? And a...

Cooking with Bruce and Mark ·

2025/01/22

New Year's resolutions. They're not easy to keep. Especially when it comes to food, which is so habitual, almost ritualized in our culture. How do you break the cycle?We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared for a month and why it may disappear for a bit more before we can both be back at it.But in the meantime, Bruce has a one-minute cooking tip for you, he's got a primer on ultra-processed foods, and he'll tell

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03:22

COOKING WITH BRUCE & MARK is going on a brief hiatus

Cooking with Bruce and Mark ·

2024/12/23

Hey there. You know how much we love to talk about food and drink.No wonder, we're veteran cookbook authors Bruce Weinstein & Mark Scarbrough.This is our podcast about our passion. But we're going on a brief hiatus until mid-January. We hope to back with you in the new year!In the meantime, our best to you and yours.

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24:42

WELCOME TO OUR KITCHEN: We're talking about our...

Cooking with Bruce and Mark ·

2024/12/16

Candy. It's the holidays. Who doesn't love candy?We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us!Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:01] Our one-minute cooking tip: serve appetizers to keep people out of the kitchen.[03:00] Our holiday candy memories! Divinity to toffee, cut candy to French nougat

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20:41

WELCOME TO OUR KITCHEN: We’re talking about champagne...

Cooking with Bruce and Mark ·

2024/12/02

Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very.We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed salad.[02:35] Champagne alternatives for the holidays: Cava, Prosecco,

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