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!
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Episodes
Kamut And White Bean Burgers
January 29, 2016 17:00 - 11 minutes - 13.4 MBBruce has 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 his tender mouth. Mark whips up some Kamut And White Bean Burgers, laced with lemon zest, toasted pecans, and shallots. Listen in for the recipe and the "fun" (not the dental surgery).
Culinary Myth #12: Eating Spicy Food Cools You Down
January 26, 2016 17:00 - 2 minutes - 2.72 MBPeople always say that if you eat spicy food, you feel cooler. Does it work? Well, sort of and no and then sort of. Listen in as Bruce and Mark explain the science behind how chilies appear to BUT REALLY DON'T cool you off.
I Made That! Pressure Cooker Shrimp Creole
January 22, 2016 17:00 - 10 minutes - 12.3 MBShrimp creole. You don't have to simmer the sauce for hours before you add the shrimp for a deep, complex flavor. You can let a pressure-cooker do the work for you. By the way, Bruce sings baroque music. And what does that have to do with making shrimp creole? On rehearsal nights, Mark takes to the kitchen to make shrimp creole that will see Bruce through three hours of Bach. Listen and learn how to make the richest most flavor creole sauce in the pressure cooker in minutes. The shrimp go ...
Shrimp Creole: In the Pressure Cooker
January 22, 2016 17:00 - 10 minutes - 12.3 MBBruce sings baroque music. And what does that have to do with cooking? Well on rehearsal nights Mark takes to the kitchen to make dinner that will see Bruce through 3 hours of Bach. This week, it's Shrimp Creole. And before you say that shrimp cooks too fast for the pressure cooker, listen in and learn how to make the richest most flavor creole sauce in the pressure cooker in minutes. The shrimp only goes in at the last minute. Mark's got this one down pat!
Culinary Myth #11: Oysters are an aphrodisiac
January 19, 2016 17:00 - 2 minutes - 2.87 MBWe're all looking for the miracle food. Especially the one that not only tastes delicious but will make us supermen and superwomen in bed. Oysters are said to one of these viagra-laden culinary delights. Listen as we do a scene from Spartacus (you read that right) and then explain how this idea got started and tell you the true aphrodisiac that's already in your hands . . . sort of.
Short Rib and Bean Soup- Three ways
January 15, 2016 17:00 - 14 minutes - 16.9 MBWe know you love choices. And this week Mark makes one of Bruce's most delicious soups made from beef short ribs and white beans, And he offers it up three ways. On the stove top, in the pressure cooker, and in the slow cooker.
Culinary Myth #10: Butter makes flakier crusts? Not really.
January 12, 2016 17:00 - 3 minutes - 4.28 MBAlthough everyone loves a buttery crust, butter alone just doesn't give you the shardy, crunchy flakiness you crave. Bruce and Mark explain the science behind their butter heresy and tell you the best way to get both good flavor and a crisp texture.
I Made That! Whole Grain Waffles
January 08, 2016 17:00 - 10 minutes - 12.6 MBBruce and Mark long ago decamped from New York City to the country. Problem is, Bruce and Mark's friends live in the city and want to visit the country. Anyone for running a B&B? Fortunately, Mark is going to make a whole grain waffle mix that can feed guests all winter long. It's easy to put to together the mix. Just don't forget to write out a note with the necessary liquid ingredients. You can stick that note in the container with the dry waffle mix so you're ready to make them anytime.
Whole Grain Waffles
January 08, 2016 17:00 - 10 minutes - 12.6 MBBruce and Mark long ago decamped from New York City to the country. Problem is, Bruce and Mark's friends live in the city and want to visit the country. Anyone for running a B&B? Fortunately, Mark is going to make a whole grain waffle mix that can feed guests all winter long.
Culinary Myth #9: Does celery have negative calories? Well, sort of.
January 05, 2016 17:00 - 3 minutes - 4.19 MBImagine a world where you actually burn more calories eating food than consuming it. Sounds pretty good, huh? Sounds too good to be true, right? Well, under very specific conditions, celery does indeed have negative calories. But VERY SPECIFIC CONDITIONS. Find out if your celery eating qualifies. (Spoiler alert: it doesn't.)
Steak Tartare
January 01, 2016 17:00 - 12 minutes - 13.8 MBEvery New Years' Eve, Bruce and Mark play bridge with two friends--while drinking tons of red wine and indulging in heaping plates of steak tartare. In this episode, Mark nails down Bruce's recipe for terrific tartare. As good as any in Paris. Ahem! Discover how to prepare this gorgeous recipe in no time flat.
I Made That! Steak Tartare
January 01, 2016 17:00 - 12 minutes - 13.8 MBEvery New Years' Eve, Bruce and Mark play bridge with two friends--while drinking tons of red wine and indulging in heaping plates of steak tartare. In this episode, Mark nails down Bruce's recipe for a terrific plate of tartare. Needs crunchy bread. And a vinegary salad. And of course, red wine. Lots of wine. Then it's as good as any the dish in any Paris bistro. Ahem! Discover how Bruce Weinstein & Mark Scarbrough prepare this gorgeous recipe in no time flat.
Culinary Myth #8: French women don't get fat? HA!
December 29, 2015 17:00 - 2 minutes - 3.11 MB"French Women Don't Get Fat" was a New York Times best-seller. We suppose it had more sales appeal than "French Women are Big Fat Slobs," though maybe not. But the truth is the French obesity rates are on the rise. Fast. Listen in and find out why.
Peanut Butter Dog Biscuits
December 25, 2015 18:00 - 9 minutes - 10.5 MBIt's the middle of February, we're iced in working hard on a new book due to our publisher in 12 weeks. So like any sane couple, we decded this was the perfect time to get a new puppy. And in honor of our new family member, Nosh, and since we had no time this week to record a new episode, we are rerunning one of our favorites to celebrate our canine companions. We swore we would never make our own dog food or treats. But how can you look into your sweet collies' eyes and not crumble. Mark s...
I Made That! Peanut Butter Dog Biscuits
December 25, 2015 17:00 - 9 minutes - 10.5 MBIt's the middle of February, we're iced in working hard on a new book due to our publisher in 12 weeks. So like any sane couple, we decded this was the perfect time to get a new puppy. And in honor of our new family member, Nosh, and since we had no time this week to record a new episode, we are rerunning one of our favorites to celebrate our canine companions. We swore we would never make our own dog food or treats. But how can you look into your sweet collies' eyes and not crumble. Mark ...
Culinary Myth #7: Will a lower temperature oil make food greasier?
December 22, 2015 18:00 - 5 minutes - 6.22 MBHot oil makes food sizzle, crunch and taste great. But it won't make your food less greasy than frying in low temp oil. Bruce and Mark explain the whys and why nots in his latest episode of their culinary myth-busting podcasts.
Turkish Red Lentil and Bulgur Soup
December 18, 2015 18:00 - 9 minutes - 11.1 MBMark begs for this soup, year round. But it's a holiday spectacular at our house. One pot, rich, smooth, deeply flavored with dill, thyme, and butter. And what's more, you can make it in under 45 minutes. But this time Mark has to make it - under Bruce's watchful eye. Remember, Mark's the writer and he;s easily disctracted, usually by bourbon. But together these two will share with you some amazing recipes and quite a few laughs.
I Made That! Red Lentil and Bulgur Soup
December 18, 2015 17:00 - 9 minutes - 11.1 MBMark begs for this hearty soup, year round. Red lentils, bulgur: it needs some crunchy bread to "fall" into the bowls. It's a holiday spectacular at our house. One pot, rich, smooth, deeply flavored with dill, thyme, and butter. And what's more, you can make it in under 45 minutes. Mark has to make it under Bruce's watchful eye. Remember, Mark's the writer and he;s easily disctracted, usually by bourbon. But together these two will share with you some amazing recipes and quite a few laug...
Culinary Myth #6: Does snacking at night make you fatter?
December 15, 2015 18:00 - 4 minutes - 5.23 MBYou're watching TV and get a craving for peanut butter fudge ripple ice cream. It's okay, we all get those cravings. But eating the ice cream at 10pm isn't any worse for you than eating it at 10am. Bruce and Mark explain the science and logic as they bust the myth that snacking at night can get you fatter than snacking during the day.
Lebkuchen (or To-Die-For Fruitcake Cookies)
December 11, 2015 18:00 - 11 minutes - 12.9 MBWe're in upside down world this week on "Cooking with Bruce and Mark." This time, Bruce, a bar-mitzvah'd New Yorker, tackles the most Goyisha of all Christmas cookies, Lebkuchen. Mark eggs him on to make these holiday miracles. The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COOKIE BOOK.
I Made That! Lebkuchen
December 11, 2015 17:00 - 11 minutes - 12.9 MBWe're in upside down world this week on "Cooking with Bruce and Mark." This time, Bruce, a bar-mitzvah'd New Yorker, tackles the most Goyisha of all Christmas cookies, Lebkuchen. Mark eggs him on to make these holiday miracles. They're like the best fruitcake cookies. Don't jump away from us. Trust us. And boil some water for hot tea. The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COOKIE BOOK.
Culinary Myth #5: Can you refreeze meat?
December 08, 2015 18:00 - 3 minutes - 3.86 MBIt was one of the biggest fears our parents had - refreeze neat and you might poison yourself. Well, in some sense they were right, but in another sense they were wrong. You can refreeze meat and we'll explain the safe hows and whys about it on this week's myth busting episode.
Sauerbraten
December 04, 2015 18:00 - 8 minutes - 9.58 MBOkay, it takes four days to make, but sauerbraten's worth it! Take a beef bottom round roast and marinate it in wine, vinegar, and spices for 4 days. Then braise it with bacon and onions and a ton more spices. What could be bad? Mark will attempt sauerbraten - funny that, he's from a German background and never made it before while Bruce is a New York Jew who's made it tons of times. Well, let's see how Mark does with Bruce watching. And we'll keep the Hitler jokes to a minimum. Maybe. Bru...
I Made That! Sauerbraten
December 04, 2015 17:00 - 8 minutes - 9.58 MBOkay, it takes four days to make, but sauerbraten's worth it! Take a beef bottom round roast and marinate it in wine, vinegar, and spices for 4 days. Then braise it with bacon and onions and a ton more spices. What could be bad? Mark will attempt sauerbraten - funny that, he's from a German background and never made it before while Bruce is a New York Jew who's made it tons of times. Well, let's see how Mark does with Bruce watching. And we'll keep the Hitler jokes to a minimum. Maybe. Br...
Culinary Myth #4: Mix Alcohol? Get Drunker Faster? Nope.
December 01, 2015 18:00 - 3 minutes - 4.28 MBThere's a longstanding myth that mixing types of booze will make you blotto faster. No way! We'll explain why that can't be so--but give you a warning about how you can get sicker faster (and longer) with a bunch of hooch. So go ahead and make a punch with gin, bourbon, rye, and rum for the holidays. Just don't ask us to drink the stuff.
Jam Oat Bars
November 27, 2015 18:00 - 10 minutes - 12.2 MBImagine a cookie that is a cross between a blondie, an oatmeal cookie, granola, and yes, even a hammentashen. This recipe for oat jam bars fits the bill and is from our book THE ULTIMATE COOK BOOK. Mark will make these cookies for his book group in Connecticut and Bruce will watch and taste and judge. Bruce is the chef and mark's the writer. Together they've published almost 30 books a won numerous awards and even hit the Washington Post Best-Seller List. But sadly, Mark doesn't ever cook...
I Made That! Jam Oat Bars
November 27, 2015 17:00 - 10 minutes - 12.2 MBImagine a cookie that is a cross between a blondie, an oatmeal cookie, granola, and yes, even a hammentashen. This recipe for oat jam bars fits the bill and is from our book THE ULTIMATE COOK BOOK. Mark will make these cookies for his book group in Connecticut and Bruce will watch and taste and judge. Bruce is the chef and mark's the writer. Together they've published almost 30 books a won numerous awards and even hit the Washington Post Best-Seller List. But sadly, Mark doesn't ever coo...
Culinary Myth #3: Butter And Baking
November 24, 2015 18:00 - 4 minutes - 4.89 MBBetter cookies? Better cakes? Here's how! Almost every recipe calls for room temperature butter when baking cookies and cakes. That's just outright wrong. Cold butter works best! We'll explain why in our latest episode of our weekly cooking-myth-busting podcast.
Spicy Pork and Peanut Stew (in the pressure cooker)
November 20, 2015 18:00 - 12 minutes - 14.4 MBMark uses a pressure cooker. Well he did write the national bestseller THE GREAT BIG PRESSURE COOKER BOOK. But he's not often allowed to play with the ting! So he makes Bruce one of his favorite recipes from the book: a North African-inspired pork and peanut stew. Mark is the writer and Bruce is the chef. Together, they've published twenty-seven cookbooks. But Mark doesn't cook much . . . until now. Join Bruce Weinstein and Mark Scarbrough in the kitchen and learn a great new recipe, discov...
I Made That! Pressure-Cooker Spicy Pork and Peanut Stew
November 20, 2015 17:00 - 12 minutes - 14.4 MBBruce Weinstein and Mark Scarbrough have written six cookbooks for the pressure cooker, everything from stovetop models to the popular Instant Pots. In this episode of their podcast, Mark is making a spicy pork and peanut stew in the cooker as Bruce looks on. Bruce Weinstein is the chef in their duo. Mark is the writer. Together, they'll make this recipe live on air and figure out the tricks to make it perfect every time. This is a recipe from their best-seller, THE GREAT BIG PRESSURE COOK...
Culinary Myth #2: Poison Bananas!
November 17, 2015 18:00 - 3 minutes - 4.12 MBNo, you cannot be poisoned by a banana stored in the fridge--even if the skin has turned black. How do these stupid internet rumors get started? We'll tell you what's really going on and why sometimes it's best to store your bananas in the refrigerator.
Chocolate Chip Meringue Cookies
November 13, 2015 18:00 - 8 minutes - 9.64 MBCookie swap, anyone? How about chocolate chip meringue cookies? Mark has never made them before. They can be tricky. But he's got Bruce there to make sure these holiday cookies come out right. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.
I Made That! Chocolate Chip Meringue Cookies
November 13, 2015 17:00 - 8 minutes - 9.64 MBCookie swap, anyone? How about chocolate chip meringue cookies? They can be tricky. Mark's gonna give it his best. But he's got Bruce there to make sure these holiday cookies come out right. Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer as they work out the kinks in this cookie favorite. Listen along as they make these light, air cookies and turn out the perfect batch.
Culinary Myth #1: Bones And Flavor
November 10, 2015 18:00 - 4 minutes - 4.95 MBYou've heard people say it. You may even think it yourself. But bones do not infuse their flavor into meat. We'll explain why not but also explain why meat does taste better when it is cooked with the bone. It's this week's subject as we debunk more cooking myths every Tuesday.
Kamut Chili
November 07, 2015 00:11 - 14 minutes - 16.6 MBChili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain.. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15...
I Made That! Kamut Chili
November 06, 2015 23:11 - 14 minutes - 16.6 MBChili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain whole grain, an ancient form of wheat really, that's been resurrected and trademarked so it can only be grown organically. It makes a rich, satisfying, and surprisingly delicious chili. In our duo, Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens cookbooks, won lots of aw...
Chocolate Crinkle Cookies
October 30, 2015 18:01 - 9 minutes - 10.7 MBBruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attem...
I Made That! Chocolate Crinkle Cookies
October 30, 2015 17:01 - 9 minutes - 10.7 MBWelcome to our food and cooking podcast. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens of cookbooks, won lots of awards, and been on severval national best-seller lists. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under chef Bruce's watchful and critical eye, Mark is going to bake an old fashioned cookie: Chocolate Crinkle Cookies. So come into our kitchen, hear us mak...
Apple Cranberry Slump
October 23, 2015 17:25 - 11 minutes - 13.5 MBBruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attem...
I Made That! Apple Cranberry Slump
October 23, 2015 16:25 - 11 minutes - 13.5 MBBruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and atte...
Basil Garlic Bread
October 19, 2015 23:21 - 13 minutes - 15.6 MBBruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attem...
I Made That! Basil Garlic Bread
October 19, 2015 22:21 - 13 minutes - 15.6 MBBruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and atte...
Mixer Meatballs
October 04, 2015 23:38 - 11 minutes - 13.6 MBChef Bruce has got a few tricks up his sleeves to make the best meatballs. And there's even something he doesn't want you to know. He often uses jarred marinara sauce. Don't tell. Just make 'em.
I Made That! Mixer Meatballs
October 04, 2015 23:38 - 11 minutes - 13.6 MBDid you know the best way to blend the ingredients for meatballs is with a mixer? You'll get the best consistency and texture with this easy technique. Listen in as Chef Bruce Weinstein and veteran writer Mark Scarbrough make meatballs with a mixer in real time. And the results are utterly decadent, totally fabulous. What else do you expect from two guys who've published dozens of cookbooks?
Ginger Watermelon Pickles
September 19, 2015 23:04 - 10 minutes - 12 MBMark complains about how much watermelon Bruce eats--and then ends up having to make watermelon pickles from the rind. Sure, those are a great condiment for burgers and such. But how in the world could that be fair? Complaining is supposed to have no side effects.
I Made That! Ginger Watermelon Pickles
September 19, 2015 23:04 - 10 minutes - 12 MBWe've got a problem. Bruce eats too much watermelon. Like, all the time. But there's a solution to the inevitable waste (if not the watermelon obsession). Listen in as Bruce Weinstein and Mark Scarbrough make ginger watermelon pickles, a summer treat you can serve with burgers and dogs--or just have out with some runny cheese to go with drinks out on the deck or the patio.
Devil's Food Cake
September 15, 2015 00:17 - 15 minutes - 17.2 MBMark tries his hand at a devil's food sheet cake, a great thing to bring for crowds--since the thing serves, oh, a Texas family reunion with plenty of leftovers. Chocolate frosting, too. Of course, you could eat the whole thing yourself. We won't judge.
I Made That! Devil's Food Sheet Cake
September 15, 2015 00:17 - 15 minutes - 17.2 MBWe love sheet cakes. We've written whole books on them. In this episode of our podcast, Mark is going to make a devil's food sheet cake in real time--a throw-back recipe that hits all the marks for a delicious treat. Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks, won lots of awards, and been on several best-seller lists. In this episode, they're cooking from scratch together, something no married couple should ever do.
Lemon Ice Cream
September 08, 2015 16:47 - 12 minutes - 13.7 MBLemon. And ice cream. Together at last! Catch the best way to get that sour pop in ice cream without curdling the milk. You better make this, even if it's a billion degrees below zero, the way it is at our New England home forty-seven weeks out of the year.
I Made That! Lemon Ice Cream
September 08, 2015 16:47 - 12 minutes - 13.7 MBLemon. And ice cream. Together at last! Catch the best way to get that sour pop in ice cream without curdling the milk with Bruce Weinstein and Mark Scarbrough, cooking live and in real time on this episode of their podcast. Here's the recipe for Lemon Ice Cream: Whisk two large eggs, 1 cup of sugar, 1/2 cup of lemon juice, and two tablespoons of butter in a double boiler over simmering water until thickened and glossy. Whisk in 2 cups of cream and remove from the heat. Chill, covered, in ...