Cooking with Bruce and Mark Bruce Weinstein & Mark Scarbrough

Homemade Worcestershire sauce? You haven't lived until you've tried it. It'll make you unfit for the bought bottle. And it's such a terrific marinade on its own, right over a steak or chicken breasts for thirty minutes before they hit the grill or skillet.
Plus, it's a great holiday gift, bottled in little one-pint containers for friends.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with thirty-six titles to our names, including our latest, THE LOOK AND COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.
If you want the complete recipe for this incredible concoction, please go to our website, cookingwithbruceandmark.com.
Otherwise, let's dig in! Here are segments for this episode of the podcast:
[00:47] Our one minute cooking tip: use a rack in the saucepan for the best hard-cooked eggs.
[02:03] We're making Worcestershire sauce! Get ready. It's a long list of ingredients AND it needs to ripen for a while in the fridge before it's ready.
[19:10] What’s making us happy in food this week? Toasted coconut-covered marshmallows and chopped salads.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and we love chili crisp more than we can say. No wonder we were so excited to talk to beloved internet sensation James Park, the author of the new book CHILI CRISP.
If you want to get your copy, you can order it here.
We'll also give you a one-minute cooking tip and we'll tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[01:00] Our one-minute cooking tip: a little mashed up tinned or jarred boneless anchovies makes so many dishes more savory.
[03:41] Bruce's interview with "emotional eater" and internet sensation James Park, author of the new book CHILI CRISP.
[22:53] What's making us happy in food this week? Spatchcocked chicken on the grill and a Middle Eastern restaurant in West Hartford, Connecticut: Zohara.

Welcome to the fourth season of the podcast COOKING WITH BRUCE & MARK. We've changed things up a bit. We've still got a one-minute cooking tip. And we'll still let you know what's making us happy in food. Otherwise, we're focusing each podcast episode on an interview, a recipe, or a taste-test.
This week, come into our kitchen as we make chicken "char siu" in an air fryer. Admittedly, we're a bit crazy: turning a classic Chinese barbecued pork into one for boneless skinless chicken thighs--and then getting them crunchy in an air fryer.
We love that classic flavor, which we can only get with a classic Chinese ingredient: fermented red bean curd. You'll probably need to find it at an Asian grocery store, although we've found it at Walmart! Or you can order it here.
Speaking of ordering, our brand-new cookbook is THE LOOK & COOK AIR FRYER BIBLE: 125 recipes with 704 step-by-step photos. Click the title to get your copy!
Thanks for being with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:58] Our one-minute cooking tip: Whenever you turn the oven on, think about what else you can cook at the same time.
[01:30] We're making chicken "char siu." For the recipe, please sign up for our newsletter on the splash page our website here. Or find the recipe on our website under the blog for these podcast episodes.
[17:19] What's making us happy in food this week: homemade crème de cassis and French press coffee.

Lobsters and soft-shell crabs. In our part of the world, they spell "summer." But how do you know how to buy the best?
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and hundreds of magazine articles and columns. We've developed over 12,000 original recipes in our career. And yes, a few of them have been about lobsters and soft-shell crabs! You might want to check some of them out in our 900-recipe tome, THE ULTIMATE COOK BOOK.
Join us as we talk about how to buy the best. And then listen to the finale for the third season of our podcast. We're going on hiatus and revamping the show. When we return, we'll have more live cooking shows, more interviews with new authors, and a new feature you won't want to miss: the taste test.
Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[02:42] All about choosing and cooking lobsters.
[13:50] All about choosing and cooking soft-shell crabs.

We introduce our new cookbook: THE LOOK & COOK AIR FRYER BIBLE.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and even after over three dozen cookbooks, we're still excited about the latest. It has over 700 photos! One for every step of every recipe! You can check it out here.
Plus, we've got a one-minute cooking tip for baking more flavorful treats. Bruce interviews Carolina Doriti about her cookbook on Greek cuisine and culture, SALT OF THE EARTH. And we tell you what's making us happy in food this week.
Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:00] How we shot 700 photos for our new book, THE LOOK AND COOK AIR FRYER BIBLE.
[09:59] Our one-minute cooking tip: For baking recipes, don't add dried spices with the dry ingredients but with the wet ones.
[12:43] Bruce interviews Carolina Doriti, author of SALT OF THE EARTH: SECRETS AND STORIES FROM A GREEK KITCHEN.
[25:19] What’s making us happy in food this week? A great pilsner and summer pudding.

Pies from all over the United States! Plus, ways to get over your reluctance to cook. And a one-minute cooking tip.
We've got it all. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three cookbooks including THE LOOK AND COOK AIR FRYER BIBLE (which you can find here).
We've got a packed show this week. Tips on getting over your not-cooking vibe. A one-minute cooking tip about salt. An interview with Stacey Mei Yan Fong about her book 50 PIES 50 STATES. And we tell you what's making us happy in food this week.
Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57] How to get over your reluctance to cook.
[14:50] Our one-minute cooking tip: Use a salt cellar in the kitchen, rather than a salt shaker.
[16:35] Bruce interviews Stacey Mei Yan Fong, the author of 50 PIES 50 STATES.
[31:58] What's making us happy in food this week? Hunan preserved mushrooms and fermented Sichuan chilis.