WELCOME TO OUR KITCHEN: We're talking about the trap of authenticity in recipes.

What's authentic? How do you label that authenticity, particularly when it comes to recipes from cultures other than your own?

These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we two writers don't live in Thailand or have any connection to Southeast Asian culture?

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with one more now in production for 2025! This is our podcast about our passion: food and cooking.

We've also got a one-minute cooking tip about grilling. 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:

[00:45] Our one-minute cooking tip: Don't flip meat too often on a grill.

[03:00] The on-going and very difficult questions about ethnicity and authenticity in recipes. Also, how the matter has changed in our twenty-five years of writing cookbooks.

[24:16] What’s making us happy in food this week: potato chip chocolate chip cookies and white currant jelly.