Cooking with Bruce and Mark artwork

Introducing Our New Cookbook, Our One-Minute Cooking Tip, An Interview With Kim Reed (author of Workhorse), Chestnuts, Eating Out Again, & More!

Cooking with Bruce and Mark

English - October 25, 2021 14:00 - 24 minutes - 28.7 MB - ★★★★★ - 109 ratings
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Previous Episode: All About Making The Best Pizza, Our One-Minute Cooking Tip, An Interview with Francisco Migoya, MALK, Foie Gras, And More!
Next Episode: All About Whole Grains, Our One-Minute Cooking Tip, A Food Find For Phyllo, Pear Jam, Whipped Cream, & More!

Welcome to our magazine-format podcast, packed with all sorts of segments about the thing we love most: food.
Join us, Bruce Weinstein and Mark Scarbrough, as we have a great time talking Instant Pots, copycat recipes, and interviewing the best and brightest in today's cookbook and restaurant world.
Here are the segments for this episode of Cooking With Bruce And Mark:
[00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES. It's out in two weeks and we couldn't be more excited. Find out more about how we wrote a book of restaurant copycats during the pandemic!
[08:16] Our one-minute cooking tip: use ice cube trays for lots of things
[09:54] Bruce's interview with Kim Reed, author of the new book WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs around.
[21:24] What's making us happy in food this week: chestnuts and going out to eat again!

Welcome to our magazine-format podcast, packed with all sorts of segments about the thing we love most: food.

Join us, Bruce Weinstein and Mark Scarbrough, as we have a great time talking Instant Pots, copycat recipes, and interviewing the best and brightest in today's cookbook and restaurant world.

Here are the segments for this episode of Cooking With Bruce And Mark:

[00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES. It's out in two weeks and we couldn't be more excited. Find out more about how we wrote a book of restaurant copycats during the pandemic!

[08:16] Our one-minute cooking tip: use ice cube trays for lots of things

[09:54] Bruce's interview with Kim Reed, author of the new book WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs around.

[21:24] What's making us happy in food this week: chestnuts and going out to eat again!