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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.
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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.
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Fehlende Folgen?
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Girl Scout cookies! We can't resist. They've got a storied history. And they've changed over the years.
We're Bruce Weinstein & Mark Scarbrough. We've written three dozen (and counting!) cookbooks. We're up for anything food and cooking. And this is our podcast to explore that passion--including Girl Scout cookies! Thanks for coming along on our journey.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:52] Our-minute cooking tip: Use tweezers in the kitchen!
[02:38] All about Girl Scout cookies. Where they came from. What happened to them. And how they taste now.
[14:57] What’s making us happy in food this week: grilled peaches and homemade kimchi.
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Everybody seems to love cooking shows and now cooking videos. We've been in the food business for twenty-five years and have seen the major changes in these videos firsthand.
Shows have moved from instruction to almost shorthand entertainment on TikTok. We've made them all, appearing on PBS shows and even The View, then creating instructional videos for craftsy, and now creating lots of videos on TikTok and Instagram reels.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're happy to share our passion for food and cooking with you. Thank you for being with us.
[00:54] Our one-minute cooking tip: Wrap boxed cakes in their boxes.
[02:25] What has happened to cooking videos from Julia Child to TikTok.
[20:07] What’s making us happy in food this week: bagels and egg salad.
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Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too.
We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:47] Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.
[02:24] We’re making plum chutney!
Here's the recipe:
Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.
8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do2 1/2 cups or 600 milliliters apple cider vinegar2 1/2 cups or 540 grams demerara sugar2 cups or 400 grams granulated white or caster sugar9 medium garlic cloves, peeled and mincedOne small-hand-sized piece of fresh ginger, peeled andminced (about 1/2 cup)1/2 cup or 60 grams finely chopped crystallized or candied ginger2 tablespoons red pepper flakes1 tablespoon brown mustard seeds1 tablespoon yellow mustard seeds2 teaspoons garam masala1 teaspoon kosher salt1 cup or 150 grams raisins
First, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you’ll make. You need a pot about a third larger than this for boiling. And notice where the water is—you’ll need this mark for later.Pour out the water. Mix the plums, vinegar, and both sugars in the pot.Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.[16:48] What’s making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!
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The Instant Pot became a true craze. Even an international craze. At one point, a major department store was selling up to sixty Instant Pots per minute.
But things have dramatically changed. And we know why. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks including THE INSTANT POT BIBLE and THE INSTANT POT BIBLE: COPYCAT RECIPES. (Click those links if you're interested.)
We rode the Instant Pot roller coaster. And we're here to report back what happened. Join us for our food and cooking podcast. We're glad you're here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:50] Our one-minute cooking tip: Trash your garlic press and use a small hand-held grater.
[03:27] What happened to the Instant Pot? It went from an international craze to a much smaller presence. We rode this roller coaster. We're here to report back, from our initial reserve about the pressure cooker to our giant, big-selling Instant Pot bibles!
[23:31] What’s making us happy in food this week: unexpected food pleasures and lemon marmalade.
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JM Hirsch is no stranger to this podcast. He's got a new book out, all about building cocktails you can keep in your freezer door, ice cold for when friends drop over or you want to kick back. Join us as we welcome him back to our show.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (with more coming!). We've been contributing editors and columnists for the likes of COOKING LIGHT and EATING WELL. We've written for WINE SPECTATOR and THE WASHINGTON POST. And we've developed tens of thousands of original recipes during our twenty-five-year tenure in the food and cooking business.
This is our podcast about our passion. Thank you for being a part of it.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09] Our one-minute cooking tip: toasting nuts in a microwave.
[03:22] Bruce's interview with JM Hirsch, author of the new book, FREEZER DOOR COCKTAILS. If you'd like to get a copy, you can find the book at this link.
[22:00] What's making us happy in food this week: smoked knackwurst and kimchi!
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Who doesn't love meatballs? Well, maybe Mark, as you'll hear. But we're making meatballs even Mark will eat!
We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks and tens of thousands of original recipes. We've been in the food business for almost twenty-five years. This is our podcast about our passions: food and cooking.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:32] Our one-minute cooking tip: Try roasting white chocolate for a deeper, more caramelized flavor.
[02:48] We’re making meatballs! Here's the recipe:
Start by soaking 1/2 cup or 45 grams FRESH bread crumbs in 1/4 cup or 60 milliliters milk (of any sort) for about 20 minutes in the bowl of a stand mixer or a large bowl you'll use with an electric mixer.
Crumble in 1 pound or 450 grams lean ground beef, 1 pound or 450 grams sweet Italian sausage meat (no casings), 1 large egg, 2 tablespoons dried minced parsley, 2 teaspoons dried oregano, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground black pepper. Mix at low speed until well and evenly combined.
Clean and dry your hands, then oil them with olive oil. Form the meat mixture into 12 balls, each about the size of a golf ball.
Put them on a lipped baking sheet and roast in a 375F or 190C convection or fan-on oven until brown, turning occasionally, about 20 minutes.
Meanwhile, finely chop 1 small yellow or white onion (peeled), 1 large cubanelle or Italian frying pepper (stemmed and seeded), and 2 medium garlic cloves (peeled).
Warm 3 tablespoons or 45 milliliters of olive oil in a Dutch oven set over medium heat. Add 1 tablespoon chopped FRESH rosemary leaves, 1 1/2 teaspoons fennel seeds, 1 teaspoon red pepper flakes, and 1 teaspoon anchovy paste. Stir until fragrant, then add the chopped vegetables. Cook, stirring often, until softened, about 3 minutes.
Add 1 pound or 450 grams sliced brown button or cremini mushrooms plus 1/2 teaspoon table salt. Cook, stirring often, until the mushrooms give off their moisture and evaporates to a glaze, about 5 minutes.
Add 1/2 cup or 120 milliliters of dry vermouth, dry white wine, dry sherry, or unsweetened apple juice. Scrape up all the brown bits, then pour in one 24 1/2-ounce or 700-gram jar of tomato passata, preferably the Mutti brand. Fill the jar of Mutti with water, swirl it around to get every speck of passata, and pour it into the pot as well.
Bring to a simmer, add the browned meatballs, and reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally but very gently.
To finish off, add 12 torn-up FRESH basil leaves and lots of ground black pepper. Taste for salt and dish it up.
[17:53] What’s making us happy in food this week: Santa Rosa plums and ice cream.
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Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.
We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.
Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.
[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love.
[23:58] What’s making us happy in food this week: tinned fish and goat birria.
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What's authentic? How do you label that authenticity, particularly when it comes to recipes from cultures other than your own?
These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we two writers don't live in Thailand or have any connection to Southeast Asian culture?
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with one more now in production for 2025! This is our podcast about our passion: food and cooking.
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 COOKING WITH BRUCE & MARK:
[00:45] Our one-minute cooking tip: Don't flip meat too often on a grill.
[03:00] The on-going and very difficult questions about ethnicity and authenticity in recipes. Also, how the matter has changed in our twenty-five years of writing cookbooks.
[24:16] What’s making us happy in food this week: potato chip chocolate chip cookies and white currant jelly.
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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!
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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!)
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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).
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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!
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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.
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Who doesn't love pizza? With better crusts, even gluten-free crusts, and a bigger range of toppings than years past, pizza has become almost a food category in and of itself.
So let's talk about how to up your pizza game! We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've even written a book about pizza. But this podcast isn't about our book (although you can check out PIZZA: GRILL IT, BAKE IT LOVE IT! here). It's about having better pizza at home.
Fire up the grill or the oven and listen to these segments of the podcast COOKING WITH BRUCE & MARK:
[01 :00] Our one-minute cooking tip: If you buy one pizza, buy a second one to freeze for later.
[3:39] All about how to up your pizza game at home: tricks for better crusts and ideas for better and more varied toppings.
[20:14] What’s making us happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.
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Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.
[04:44] We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.
[22:06] What’s making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.
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There's lots of food news these days. We've got the latest on McDonald's plans, on new pink pineapples, on the Italian government's regulations, and on what may be the newest ice cream craze . . . which involves fried chicken skin.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written thirty-six cookbooks, are working on number thirty-seven, and are passionate about food and cooking. Thanks for being on this journey with us. We're so glad you've joined us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:04] Our one-minute cooking tip: Run the dishwasher BEFORE company comes over.
[04:21] Our take on the latest food news: a new, EXPENSIVE pineapple on the market, McDonald's plans to offer a bigger burger, the Italian government's attempts to regulate food consumption and even gelato, and the wildest ice cream flavor we've ever seen.
[20:02] What’s making us happy in food this week: guacamole with jalapeño relish and dried fig and lemon jam.
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Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years.
We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:09] One-minute cooking tip: Pick the smallest chicken.
[03:40] What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.
[19:32] What’s making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).
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Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:56] Our one-minute cooking tip: Rent a tablescape!
[04:15] Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA.
[18:44] What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.
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