Cooking with Bruce and Mark Bruce Weinstein & Mark Scarbrough

We've got one more classic episode up before we present our brand-new podcast format.
This is one of our listener favorites: eight kitchen gadgets and tools that we can't live without. There have been thousands of downloads of this episode--and we wanted to re-up it to share it with more of you. We hope you enjoy this classic episode of COOKING WITH BRUCE AND MARK!
Here are the segments of this episode:
[01:30] An instant-read meat thermometer
[03:40] An electronic kitchen scale
[05:51] A knife sharpener
[06:42] A fine-mesh sieve
[08:12] BIG mixing bowls
[10:05] A potato masher
[11:50] Kitchen shears
[13:00] And finally, good kitchen tongs

Here's a classic episode of COOKING WITH BRUCE AND MARK, while we retool our podcast into a new venture with lots more features. We can't wait for you to hear the new format! Interviews! Features! A radio show unto itself.
But until then, let's make ramen in an INSTANT POT. Here are the segments of this episode:
[03:58] It starts with kelp.
[05:11] Then we add the meats - smoked pork, pork bones, and bony chicken parts.
[07:25] Then the seasonings: scallions, ginger, soy, and mirin.
[11:40] Now the cooking instructions for the Instant Pot.
[17:35] And finally, tasting it.

Here are the segments to this look-back podcast episode of COOKING WITH BRUCE AND MARK.
Join us, Bruce Weinstein and Mark Scarbrough, for this classic episode.
[01:29] A listener wants to know how to avoid getting the burn notice on their Instant Pot.
[05:57] Another listener wants to know the difference between the drawer-style and basket-style air fryers.
[08:58] A third listener wants to know how we deal with hard-to-find ingredients.

We've crossed over a line! We've developed and published over 12,000 original recipes in a career that has lasted over twenty years.
But even we have recipes we regret. Hey, sometimes you look back in shame. That's what we're doing on this episode of the podcast COOKING WITH BRUCE AND MARK.
Here are the segments of this episode:
[00:42] We wrote a peanut butter book and Mark, who didn't go to chef school (AHEM!), came up with this embarrassing recipe. He called it "Elvis spread."
[04:16] And another from Mark. It's not really about the recipe. It's about it's title. He took a delicious fig ice cream recipe and turned into something . . . . well, we'll let you decide.
[09:52] Bruce's most embarrassing recipe was in an article we wrote for Eating Well magazine about Hanukkah dinner. He should have known better!

We thought we'd tell you the story of the time we were on THE VIEW--and brought the house down. It was our most fun television appearance because we got to be so outrageous. They egged us on!
And we had to do something! The guest before us was Mr. Downer. He made the audience have a sad. What are two cookbook authors to do?
Here are the segments of this episode:
[01:05] Here's how we ended up on THE VIEW: It started with an appearance on THE TODAY SHOW.
[02:39] And here's what happened in the green room.
[05:25] On camera, we taught the cast how to make peanut butter. And brought the house down.
[07:34] And here's maybe why we never were invited back: Mark grabbed a cocktail out of Barbara Walters' hand.

We have a new cookbook coming out this November--and every recipe is a restaurant copycat for the Instant Pot.
True, no restaurant uses an Instant Pot. At least, that we know of. So we can't get exact copycats in the book for many things. Some, sure, like queso dips and classic chilis or baked beans. But others are our adaptations of the dishes we love at popular restaurants, all recreated for North America's favorite appliance.
Here are the segments of this episode:
[01:12] Why do people want restaurant copycat recipes?
[03:26] Our challenges for adapting these sorts of recipes
[07:08] Passing our "surety" test
[08:12] How we went about recreating Taco Bell's Taco Meat
[11:53] A bit about the legal issues