Cooking with Bruce and Mark
650 episodes - English - Latest episode: 7 days ago - ★★★★★ - 109 ratingsJoin us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!
Homepage Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Episodes
Culinary Myth #29: Does drinking red wine reduce your cholesterol?
May 24, 2016 18:18 - 7 minutes - 8.49 MBEvery week Bruce and Mark take down a culinary myth. This time they turn their attention turns to drinking red wine. Many people believe that this will help lower their cholesterol and thereby lower their risk for heat disease. Listen in and find out why that might not be the case--and why you should never put a medical benefit on something as delicious as a 1990 Gigondas.
Sweet-And-Spicy Baked Beans From A Pressure Cooker
May 20, 2016 17:00 - 13 minutes - 15.4 MBBruce and Mark wrote the runaway best selling THE GREAT BIG PRESSURE COOKER BOOK, so they know a thing or two about making great dishes fast. Here's a sweet and spicy side dish, ready for this summer's barbecue. Listen in, have a few laughs,and get cooking!
I Made That! Pressure-Cooker Sweet-And-Spicy Baked Beans
May 20, 2016 16:00 - 13 minutes - 15.4 MBBruce Weinstein & Mark Scarbrough are the authors of the runaway best-seller, THE GREAT BIG PRESSURE COOKER BOOK. It sold out three times on QVC. It's the only pressure-cooker book written with instructions for every recipes to be made in either a stovetop pressure cooker or an electric one. Here's a sweet and spicy side dish, ready for this summer's barbecue. Mark sets in to make delicious baked beans with a nice kick under chef Bruce's watchful eye. Listen in, have a few laughs, and get ...
Culinary Myth #28: Dried spices last indefinitely.
May 17, 2016 17:00 - 6 minutes - 7.29 MBNothing lasts for ever. Not even paprika. Bruce and Mark prove it this week as they take down the myth that dried herbs and spices last forever. Time to clean out your pantry, your cupboards, and your spice racks. With fresh cinnamon, your baked goods will be worth the effort. With fresh dried oregano, your tomato sauce won't be tasteless. And with fresh coriander, your curries will be the envy of everyone. Listen in and find out why keeping your spices for years, or even less if you're stori...
Browned Butter Butter Pecan Ice Cream
May 13, 2016 17:00 - 17 minutes - 20.2 MBBruce and Mark have a new book coming out on June: sixty ice creams and the sixty desserts they need as a match. In this week's and last week's episodes, you get one of the finest pairings in the book: Browned Butter Graham Crackers with Browned Butter Butter Pecan Ice Cream. This duo comes from the guys who wrote the best-selling ice cream book ever, THE ULTIMATE ICE CREAM BOOK. Listen in, then go make your own browned butter butter pecan ice cream. You're welcome.
I Made That! Brown-Butter Butter Pecan Ice Cream
May 13, 2016 16:00 - 17 minutes - 20.2 MBVeteran cookbook writers Bruce Weinstein & Mark Scarbrough wrote a book called À LA MODE: one hundred and twenty desserts in six pairings, each dessert with its ice cream, gelato, sherbet, or sorbet. In this episode, Mark, the writer in our duo, is going to whip up a batch of butter pecan ice cream. Except he's going to make it even better by using brown butter in the custard for a richer, nuttier flavor. In the previous episode, he made brown-butter graham crackers under Bruce's watchful ...
Culinary Myth #27: The Five-Second Rule
May 10, 2016 17:00 - 5 minutes - 6.16 MBEvery Tuesday, Bruce and Mark take down another culinarymyth. This week it's the 5-second rule: if food is on the floor, you've got five seconds to get it up and into your mouth. Listen in and find out why eating off the floor might just make you sicker than you thought. What's a piece of pie worth to you?
Browned Butter Graham Crackers
May 06, 2016 17:00 - 13 minutes - 15 MBBruce and Mark's next book A La Mode will be on sale June 7th. It's got 120 recipes in 60 pairings: ice creams and the desserts they need. This is the first in a 2-part preview of the book in which Mark will make Browned Butter Graham Crackers to be served with Browned Butter Butter Pecan Ice Cream (in the next episode). They're easier to make than you think. Mark pulls them off without a hitch. Listen in, get the recipe, and change your life (maybe).
I Made That! Brown-Butter Graham Crackers
May 06, 2016 16:00 - 13 minutes - 15 MBVeteran food writers Bruce Weinstein & Mark Scarbrough wrote a cookbook called À LA MODE, lots of desserts with an ice cream, gelato, or sorbet pairing for each. That is, 120 recipes in sixty pairings: ice creams and their desserts. In this episode, Mark's going to try his hand at brown-butter graham crackers. They're easier to make than you think. Mark pulls them off without a hitch. Listen in, get the recipe, and change your life (maybe).
Culinary Myth #26: Swallowed gum stays in your colon for. . . .
May 03, 2016 17:00 - 6 minutes - 7.01 MBEvery Tuesday Bruce and Mark debunk a culinary This week, they discuss a doozy. We've been told our whole lives that if you swallow gum it will stay in your gut for weeks, months, years, centuries. That's hogwash. It all has to do with how your colon works. Listen in a find out, um, more.
I Made That! Rødgrød Med Fløde
April 29, 2016 16:00 - 10 minutes - 12.5 MBBruce Weinstein & Mark Scarbrough are always up for a challenge. In this episode, Mark makes this classic Danish dessert, a tapioca pudding made with red currants. Fortunately, we live in New England and can grow our own (or buy them at local farmers' markets). In traditional fashion, you let this "pudding" set up, then pour cream over the top. It's absurdly summery and delicious. And easy, too. Maybe the hardest thing about it is pronouncing it. "Rødgrød med fløde" means something like "r...
RØDGRØD MED FLØDE
April 29, 2016 16:00 - 10 minutes - 12.5 MBIn this episode Mark tries his hand at this fruity red tapioca pudding from Denmark. The hardest thing about this dessert is pronouncing it. Rødgrød med fløde. It means "red pudding with cream. Listen in and find out how to make this delicious make-ahead dessert - and how NOT to pronounce it.
Culinary Myth #25: Lobsters Scream When You Boil Them
April 26, 2016 16:00 - 4 minutes - 4.82 MBBruce and Mark wrote LOBSTERS SCREAM WHEN YOU BOIL THEM, the book that takes down 101 Culinary Myths. The title myth is the one they explain in this episode of "Cooking With Bruce and Mark." Can a lobster scream? Can it feel pain? Will Bruce and Mark's relationship survive this episode? These questions and more will be answered in a short 5 minutes.
I Made That! Homemade Matzoh
April 21, 2016 16:00 - 10 minutes - 11.6 MBBruce Weinstein & Mark Scarbrough try their hand at classic matzoh for Passover. Well, Mark does. He's the writer in our duo. In other words, the goy will try to make it like he's back on the shtetl. Crunchy, salty, wheaty, and kosher for Passover--what more do you want? Listen and find out while you learn how to make the most amazing "cracker" of all time.
Homemade Matzoh
April 21, 2016 16:00 - 10 minutes - 11.6 MBMark and Bruce tackled an Easter dinner in three episodes and now it's time for Passover. What's on the menu? Homemade matzoh. Mark the goy will make it like he's back on the shtetl. Or something. Crunchy, salty, wheaty, and almost kosher for Passover--what more do you want? Listen and find out while you learn how to make the most amazing "cracker" of all time.
Culinary Myth #24: Does "all the alcohol" cook out of a dish?
April 19, 2016 15:45 - 5 minutes - 5.76 MBBruce and Mark knock down yet another myth in today's short episode. This time it's all about the hooch we add to our cooking. We're taught that it's okay to cook with wine and beer and bourbon and rum since all the alcohol will cook out while the dish simmers. Too bad that notion is about as good as the one about a flat earth. Listen in and find out why.
I Made That! Pain D'Epices
April 15, 2016 16:00 - 15 minutes - 18.3 MBVeteran cookbook writers Bruce Weinstein & Mark Scarbrough live in a very rural part of New England--which means they have house guests from all over the world for about six months of the year. (No one wants to brave the snow!) In this episode, they make pain d'epices to go with some delicious cheeses that friends brought up from Murray's in Manhattan. Learn the secrets to making this French classic, a perfect sweet accompaniment for a dessert that includes soft, luscious cheeses like Came...
Pain D'Epices
April 15, 2016 16:00 - 15 minutes - 18.3 MBBruce and Mark live in the country. Bruce and Mark have weekend guests almost every weekend. Bruce and Mark were lucky enough that their last guests brought cheeses from Murray's in Manhattan. Bruce and Mark made things even better serving that cheese for dessert with the Pain D'Epices they make in today's podcast. It's amazing, Try It.
Culinary Myth #23: Organic Veggies are more nutritious
April 12, 2016 16:41 - 5 minutes - 5.96 MBAre organic vegetables and fruits healthier for you than conventional fruits and veggies? Well, maybe but it has nothing to do with nutrition. Listen in as Bruce and Mark spread some truth about organic vs conventional produce.
I Made That! Coconut Curd Bars
April 08, 2016 16:00 - 11 minutes - 12.7 MBBruce Weinstein & Mark Scarbrough have written dozens of cookbooks. Bruce is the chef; Mark, the writer. Which means Mark doesn't cook all that much anymore. At two cookbooks a year, it's hard to get in the kitchen. In this episode, Mark uses Bruce's mixer to try his hand at some delicious coconut curd bars: crispy but tender coconut shortbread curst, topped with a creamy rich coconut curd and crunchy toasted coconut. Can Mark get it right? Can he do it without too much complaining becaus...
Coconut Curd Bars
April 08, 2016 16:00 - 11 minutes - 12.7 MBMark wants to use Bruce's OXO mixer, so he's trying his hand at some delicious coconut curd bars. Crispy coconut shortbread curst is topped with a creamy rich coconut curd and crunchy toasted coconut. Can he get it right? Can he do it without too much complaining? Listen in for this recipe that you will want to make over and over plus learn how you can enter to win an OXO digital electric hand mixer of your very own.
Culinary Myth #22: Should you oil the bowl before the dough rises?
April 04, 2016 16:00 - 4 minutes - 4.77 MBAnother Tuesday, another short podcast from Cooking with Bruce and Mark. This time we take down the myth about oiling a bowl before setting dough to rise. We all do it. Every cookbook tells you to. But it's not necessary. We'll tell you why--and why you shouldn't (in most cases).
I Made That! Pressure-Cooker Pasta Salad With Peanut Sauce
April 01, 2016 16:00 - 10 minutes - 11.6 MBWe're Bruce Weinstein & Mark Scarbrough and we've got a terrific pasta salad that's got a Chinese-inspired dressing, a great summer treat. Bruce is the chef in our duo; Mark, the writer. Mark hasn't cooked in years. Why should he? He married the chef. But this time, Mark breaks out the pressure cooker to make this tasty pasta salad. Did you know you can cook your pasta right in the pressure cooker? You can--and you can even add the chicken right along with it. While it cooks, Mark mixes u...
Chinese-Style Pasta Salad with Peanut Sauce - in the Pressure Cooker
April 01, 2016 16:00 - 10 minutes - 11.6 MBIt's Friday. Time for another Cooking with Bruce and Mark master recipe. This time Mark breaks out the pressure cooker to make pasta salad. Did you know you can cook your pasta right in the pressure cooker? You can, add we add the chicken right along with it. While it cooks, Mark mixes up a savory Chinese style peanut sauce and tosses it all together for a lunch that he and Bruce devour in 5 minutes flat.
Culinary Myth #21: Never Wash Mushrooms? Seriously?
March 29, 2016 16:00 - 3 minutes - 4.19 MBIn this short episode of Cooking with Bruce and Mark, we take down a culinary myth about mushrooms. You've probably been told never to wash them. Humbug. Where do mushrooms grow? Yup, compost rich dirt. Do you want to eat compost--or worse? Listen in and find out the real truth behind cooking with mushrooms. .
Three Sauces for Lamb
March 25, 2016 16:00 - 11 minutes - 12.7 MBThis is the third in our Easter series. First came lamb schwarma, them homemade pita on the grill, and now three delicious, no-cook sauces: tzaziki, tahini sauce, and harissa aioli. Mark is really getting off easy this week with these sauces. All he's got to do is squeeze, whisk, and stir. So why's he complaining?
Culinary Myth #20: Jumbo shrimp are jumbo.
March 22, 2016 16:00 - 4 minutes - 5.22 MBWe've all tried to cook a shrimp recipe that calls for one pound of small shrimp or two pounds of jumbo shrimp. And you know what? Those are meaningless descriptions. One store's jumbo is another store's medium. Bruce and Mark explain it all to you in this latest installment of their podcast where they take down yet another culinary myth,
I Made That! Homemade Pita Bread
March 18, 2016 16:00 - 15 minutes - 18 MBIn the second part of our Easter dinner, we take on the wild part of making pita bread from scratch. It's the best thing to go with our shawarma-style leg of lamb from the last episode of our podcast, COOKING WITH BRUCE & MARK. Baked outdoors on the grill (or maybe in an oven, if you must), we love homemade pita, one of the easiest breads to make from scratch. The shaping is pretty simple: just flatten balls of dough. Then grill them on a hot pizza stone. And while regular bread takes to 5...
Homemade Pita Bread
March 18, 2016 16:00 - 15 minutes - 18 MBThis pita recipe goes with our schwarma-style leg of lamb from the last episode. They are two parts of a three-fer that leads up to Easter. (Next week, the sauces.) Baked outdoors on the grill (or in your oven), we love homemade pita, one of the easiest breads. The shaping is so simple: roll out balls of dough into rounds and grill them on a hot pizza stone. And while regular bread takes to 50 minutes in the oven, pita is done in just 3. So listen in as Bruce and Mark make part two of their E...
Culinary Myth #19: Espresso has more caffeine than drip coffee
March 15, 2016 16:00 - 4 minutes - 5.53 MBBruce and Mark kill another culinary myth this week. Learn why drinking regular drip coffee will give you a bigger caffeine hit than drinking espresso, You'll never look at that grande latte the same way again.
I Made That! Shawarma-Style Leg Of Lamb
March 11, 2016 17:00 - 11 minutes - 13.7 MBBruce Weinstein & Mark Scarbrough are a veteran cookbook team who've been Contributing Editors to several national publications. Bruce is the chef; Mark, the writer. Mark rarely cooks. Why should he? He married the chef! In this episode of our podcast, COOKING WITH BRUCE & MARK, Mark begins a two-part journey to make the perfect Easter dinner. First up, a leg of lamb shawarma-style.
Schwarma-Style Lamb
March 11, 2016 17:00 - 11 minutes - 13.7 MBThis is the first in a three-part series on the perfect Mark attempts to make a great Easter dinner. Step one is a leg of lamb schwarma-style. Stay tuned for homemade Pita bread and three incredible sauces to go with this incredible roasted lamb.
Culinary Myth #18: You have four kinds of tastebuds. Nope!
March 08, 2016 17:00 - 4 minutes - 5.46 MBRemember elementary school? No, not the punching. The chart with the four quadrants on your tongue. It's BS. (The punching is, too.) Bruce and Mark are about to tell you all about it.
Vegan Chocolate Chip Cookies
March 04, 2016 17:00 - 12 minutes - 14.3 MBFinally, a vegan cookie that's crunchy and tastes like a real chocolate chip cookie. in fact, it's better than any other chocolate chip cookie you've ever had.... seriously.
I Made That! Vegan Chocolate Chip Cookies
March 04, 2016 17:00 - 12 minutes - 14.3 MBBruce Weinstein & Mark Scarbrough are veteran cookbook writers who've been Contributing Editors to several publications. They've developed lots of recipes but none they love quite so much as this recipe for vegan chocolate chip cookies they created for their book, THE ULTIMATE COOKBOOK. They're crunchy from tahini and oats. They taste maybe even better than a traditional chocolate chip cookies. (Or maybe we're just prejudiced in their favor.) Join us as we make vegan chocolate chip cookies...
Vegan Chocolate Chip COokies
March 04, 2016 13:00Finally, a vegan cookie that's crunchy and tastes like a real chocolate chip cookie. in fact, it's better than any other chocolate chip cookie you've ever had.... seriously.
Culinary Myth #17: Cold oil in a hot skillet? Um, not really.
March 01, 2016 17:00 - 3 minutes - 4.32 MBBruce and Mark wrote the entertaining and informative LOBSTERS SCREAM WHEN YOU BOIL THEM and 100 OTHER CULINARY MYTHS. In these short episodes of their podcast they debunk another piece of kitchen wisdom that's been handed down but has nothing to back it up. This episode tackles the theory that you're always supposed to add cold oil to a hot skillet.
Toasted Oat Brownies
February 26, 2016 17:00 - 11 minutes - 12.6 MBThis week, Mark makes chewy rich brownies in one bowl with no mixer. You'd think he'd be happy about that. Hmmm, well, maybe. He's sure happy about eating them. These brownies are not only easy but the oats make them healthy...sort of. Listen in as Bruce gives Mark a lesson in baking. You'll come away with one of the easiest and best brownie recipes you've ever tried.
I Made That! Toasted Oat Brownies
February 26, 2016 17:00 - 11 minutes - 12.6 MBIn this episode, Mark Scarbrough, the writer in our duo, makes chewy rich brownies in one bowl with no mixer. You'd think he'd be happy about that. Hmmm, well, maybe. He's sure happy about eating them. These oat brownies are not only easy but the oats make them healthy . . . sort of. Listen in as the chef in our duo, Bruce Weinstein, gives Mark a lesson in baking. You'll come away with one of the easiest and best brownie recipes you've ever tried.
Culinary Myth #16: Microwaves Cook From The Inside Out? Um, no, sort of, not really, no.
February 23, 2016 17:00 - 3 minutes - 4.17 MBEvery Tuesday Bruce and Mark take down a well ingrained culinary myth. This week, it's all about the way microwaves cook. Listen and find our how they really work--and why you always have melted butter or ridiculously hot chocolate sauce all over the inside of your machine.
I Made That! Pressure-Cooker Sweet Potato Hash
February 19, 2016 17:00 - 9 minutes - 11.4 MBBruce Weinstein & Mark Scarbrough never knew that when they were writing the GREAT BIG PRESSURE COOKER BOOK that the book would hit the best-seller lists. Sure enough, it made it! And here's a recipe from the book that sold out three times on QVC. Why? Maybe because it's the only cookbook written so that each recipe can be made in a stovetop pressure cooker or in an electric one. Or maybe because of recipes like this sweet potato hash, made with sausage and dried cranberries. Mark, the wri...
Pressure Cooker Sweet Potato Hash
February 19, 2016 17:00 - 9 minutes - 11.4 MBWe never knew that when we were writing the GREAT BIG PRESSURE COOKER BOOK that we'd hit the best-seller lists. And that we'd sell out out 3 times on QVC. Why? Maybe it's because of recipes like this sweet potato hash made with sausage and dried cranberries. Mark's gonna make it in an electric pressure cooker and Bruce is going to make sure he does it right.
Culinary Myth #15: Baking soda makes your refrigerator smell better. Yeah, right.
February 16, 2016 17:00 - 4 minutes - 4.59 MBEvery Tuesday Bruce and Mark debunk another long held culinary belief. This week, they take down a myth created by some of the best advertising and marketing minds of the 70s. Put a box of baking soda in the fridge to keep it smelling nice? NOPE!
I Made That! Beef Stew with White Wine and Hazelnuts
February 12, 2016 17:00 - 12 minutes - 14.2 MBMark Scarbrough, the writer in our team, is making recipes while Bruce Weinstein, the chef, watches and critiques his technique. Mark's picked this recipe from our book THE ULTIMATE COOK BOOK. Beef chuck braises in a bottle of white wine and gets a thickener in the ground mixture of bread crumbs, toasted hazelnuts, capers, olives, and fresh parsley. Ours a North American take on a Spanish-inspired stew. It's also a beef dish that needs a glass of cold white wine. Or maybe Cava. Definitely ...
Spanish-Inspired Beef Stew with White Wine and Hazelnuts
February 12, 2016 17:00 - 12 minutes - 14.2 MBMark picked this recipe from our book THE ULTIMATE COOK BOOK. Beef chuck braises in a bottle of white wine and gets a thickener in the bowl of breadcrumbs, hazelnuts, olives, and parsley. You don't want to miss this recipe or this episode as Bruce and Mark cook their way through their relationship and through the 28 cookbooks they've written and published.
Culinary Myth #14: Shop the perimeter of your supermarket for real food. NO, NO and NO!
February 09, 2016 17:00 - 4 minutes - 5.32 MBThe big names in food are in love with this one. They say you'll eat better if you only shop the perimeter of your supermarket. That's bogus. Absurd. Find out why and how you can eat better shopping in all the aisles of the store.
Sugar-Crusted Triple-Ginger Pound Cake
February 05, 2016 17:00 - 11 minutes - 13.5 MBWe love Abby Dodge. She''s written a fantastic new book called The Every Day Baker and we picked out one of our favorite recipes. Or at least Mark did and he's going to make it as Bruce watches in the latest episode of COOKING WITH BRUCE AND MARK. You do not want to miss this pound cake recipe. It is one of the best. Consider it pound-cake-donuts. You read that right.
I Made That! Sugar-Crusted Triple-Ginger Pound Cake
February 05, 2016 17:00 - 11 minutes - 13.5 MBAbby Dodge has written a fantastic new book called THE EVERY DAY BAKER. We picked one of our favorite recipes for a super gingery pound cake that's got a sugary crust. Irresistible! Join Bruce Weinstein & Mark Scarbrough as they make this recipe from her book. Mark picked out the cake. A Southern boy loves pound cake. Mark's going to make the dessert as Bruce watches in the latest episode of COOKING WITH BRUCE AND MARK. Do not want to miss this pound cake recipe. It is one of the best. Con...
Culinary Myth #13: You should rinse rice before cooking it. Seriously?
February 02, 2016 17:00 - 3 minutes - 4.06 MBHere's a culinary myth that used to be a fact. Bruce and Mark explain why you used to have to rinse rice before cooking and why you don't need to - and in most cases why you shouldn't - today. Most cases. Ah, the exceptions. They're everything.
I Made That! Kamut And White Bean Burgers
January 29, 2016 17:00 - 11 minutes - 13.4 MBGrain and bean burgers are so easy. They're done in minutes and delicious with lots of toppings, particularly chutney, grainy mustard, and sliced tomatoes. Bruce has had dental surgery. Well, that's not what this podcast is about. But while he's at the oral surgeon's, Mark makes him a delicious dinner that won't tax Bruce's tender mouth. Mark whips up Kamut And White Bean Burgers, laced with lemon zest, toasted pecans, and shallots. Listen in for the recipe and the "fun" (not the dental su...