Cooking with Bruce and Mark Bruce Weinstein & Mark Scarbrough

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? 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.

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.

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.

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).

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.