Cooking with Bruce and Mark

WELCOME TO OUR KITCHEN: We're talking about childhood favorites that even we food snobs can't make better!

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 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:[01:26] Our one-minute cooking tip: the best way to prep hard winter squash.[03:55] The foods from our childhoods we could never change, despite our current food snobbery.[17:15] What’s making us happy in food this week? Chili con queso and banoffee pie!

WELCOME TO OUR KITCHEN: We're talking about fall grilling!

It's not too late in the year for grilling! Although we're starting to tip to autumnal colors and although Mark is busy taking down our gardens, we're still firing up both the charcoal and the gas grill for great dinners after the shorter and shorter days.Mark, the writer, has a list of great things to match the season on the grill. Bruce, the writer, will add how he believes you can turn these things wonderful on the grill.Plus, our one-minute cooking tip about apples. 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:[00:47] Our one-minute cooking tip: Buy apples both for the fridge and for display.[02:22] A list of things that are great to grill in the fall (or autumn, for you UK friends). Mark has a list of things he thinks are perfect for the grill. Bruce, the chef, will tell you how to grill them perfectly. [17:00] What’s making us happy in food this week? Hen of the woods mushrooms and sour cherry margaritas.

WELCOME TO OUR KITCHEN: We're talking about secret ingredients to up your cooking game!

Did you know there are simple additions to recipes that can take your favorite dishes over the top? We've got a list of single ingredients that up the game for all sorts of foods (or even take-out fare).We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks and over twenty thousand original recipes. We've made a career out of food and cooking. This podcast is about our passion.We've also got a one-minute cooking tip about farm stands. And we'll tell you what's making us happy in food this week!If you'd like to check out our latest cookbook, COLD CANNING, please click this link.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:43] Our one-minute cooking tip: Beware of farm stands or farmers' markets with out-of-season produce.[03:12] What's a single ingredients than can improve a recipe? We've got a list of ingredients you can add to individual recipes to make them much better.[14:50] What’s making us happy in food this week? Farm-stand tomatoes and Claire's Cornercopia in New Haven, Connecticut.

WELCOME TO OUR KITCHEN: We're talking about the weirdest foods we've ever eaten!

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 link here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:42] Our one-minute cooking tip: Watch for added salt in packaged poultry from the supermarket.[02:31] What's the weirdest things we’ve eaten? We've been writing about food and cooking for over twenty-five years . . . and have been involved with food long before it became our career. So here are some of the strangest things we've eaten over the years![22:57] What’s making us happy in food this week? Chicken and root vegetable stew as well as Italian prune plums.

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

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 "like" for any online content you in fact like.[02:18] All about ketchup! Where'd it come from? Where's the word come from? It's not a thing. It's a category of things. How'd it get to be the stick, thick tomato sauce we know today?[22:02] What’s making us happy in food this week: Sichuan fish stew and Chinese food demystified!