No doubt, the internet is being flooded with AI recipes. In fact, even unscrupulous publishing is being flooded by these generated recipes as small, independent publishers pop up who take advantage of the "free" content to package it as a book. But there's some hope. AI recipes aren't all bad. And there are ways to identify them before you caught in the trap of making, oh, lemon meringue trout pie. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three do...
Jun 30, 2025•32 min•Season 4Ep. 86
What happens when you don't have on hand what a recipe requires? We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks (not counting the ones we ghostwrote for celebs). This podcast is part of food and cooking passion. We've got a one-minute cooking tip about getting more flavor in your food. We're also talking about various easy food substitutions. And we'll tell you what's making us happy in food this week. Our latest cookbook is COLD CANNING: smal...
Jun 23, 2025•24 min•Season 4Ep. 85
Food recalls! They happen all the time. It seems there's always another one announced. What are some of the latest? And what are steps we can take to make sure we're safe at the table? We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks including the latest, COLD CANNING ! To find that book, please click on this link . We've also got a one-minute cooking tip (that's not really a trick but a call-out to you guys). And what's making us happy this week. Here are the segme...
Jun 16, 2025•24 min•Season 4Ep. 84
Bread-and-butter pickles. Always in our fridge all summer long. But we don't want to go to the hassle of canning them in huge batches. We don't need to survive the apocalypse with pickles! This recipe is from our book COLD CANNING, which you can find at this link . We hope you'll make a small batch of this pickles. And no need to copy this recipe down as you listen to this episode. You can find the recipe on our website at this link . Plus, we've got a one-minute cooking tip about the irritating...
Jun 09, 2025•20 min•Season 4Ep. 83
Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible. We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here . This is a recipe from our new cookbook COLD CANNING . If you'd like a copy of that book, please click here . 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 episo...
Jun 02, 2025•25 min•Season 4Ep. 82
Cowboy candy: sweet, spicy jalapeño rings. They're a part of Mark's childhood. We're headed to the kitchen to make a small batch without any need of a steam- or pressure-canner. This recipe comes from our book, COLD CANNING . It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link . We're Bruce Weinstein & Mark Scarbrough, authors of mor...
May 26, 2025•26 min•Season 4Ep. 81
Do you have a favorite Korean restaurant? Or a favorite dish? Or a favorite ingredient? We do! To all! We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus one forthcoming this summer: COLD CANNING . You can click that link to order your copy. Learn how to preserve the seasons in small batches without any pressure or steam canning. We've also got a one-minute cooking tip about chopsticks. And we'll tell you what's making us what's happy in food this week: crab apple...
May 19, 2025•33 min•Season 4Ep. 80
Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures. Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:07] Our...
May 12, 2025•24 min•Season 4Ep. 79
Kitchen updates? Or remodels? What's in and what's not? Recently, SOUTHERN LIVING offered a list of ten items that are out of date in kitchens and "need" to be rethought. We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six (and counting!) cookbook. Here's our take on the list of updates and remodeling ideas. We've also got a one-minute cooking tip about shopping your own pantry. And what's making us happy in food this week. Here are the segments for this episode of COOKING WITH BR...
May 05, 2025•25 min•Season 4Ep. 78
Pickles. Sounds easy, right? But pickles and pickling are more complicated than you might expect. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks . . . plus a new one out this summer: COLD CANNING . Small-batch canning without a steam or pressure canner, everything designed to make a few jars for the fridge or freezer. If you'd like a copy, you can buy one with this link . We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: ...
Apr 29, 2025•26 min•Season 4Ep. 77
Writing a cookbook is only one part of the process. And we should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks under our own names, plus more for celebrities and GI doctors. It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale. Join us for an insider look at the steps to creating and publishing a cookbook. Plu...
Apr 14, 2025•34 min•Season 4Ep. 76
Jams, jellies, preserves, savory jams, conserves, and chutneys! You know that with the publication of our revolutionary book COLD CANNING we're all about these things. Let's talk through the differences among them: what's a jam vs. a preserve? What's a chutney and how has it changed in the modern world? We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen (and almost "plus one") cookbooks. We're here to share our passion for food and cooking with you. Thanks for being with us....
Apr 07, 2025•30 min•Season 4Ep. 75
COLD CANNING. It's our new cookbook out in the summer of 2025. We're so excited about it. Get this: small batches, no steam canner needed, no pressure canning, a few jars to preserve, well, jams, jellies, chutneys, chili crisps, conserves, ketchups, salsas, mustards, dessert sauces, sauerkrauts, kimchi, pickles, relishes, and much more! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. And maybe our best one yet. We can't ...
Mar 31, 2025•22 min•Season 4Ep. 74
The best part about road trips? Snacks in the car! We have a list of our favorites. Maybe you can add them to yours. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. We've got a passion for food and cooking that we'd like to share with you. Plus, a one-minute cooking tip about coolers. And what's making us happy in food this week. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:39] Our one-min...
Mar 24, 2025•20 min•Season 4Ep. 73
We're still on our kick about personal tastes. After three dozen cookbooks, we're nothing but opinionated about food! It's our passion, after all. We'll let you know our preferences in the hopes we can hear more about yours. We've also got a one-minute cooking tip. 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: [00:54] Our one-minute cooking tip: keep a dry-erase white board by your freezer. [02:43] Part two o...
Mar 17, 2025•29 min•Season 4Ep. 72
We all have our likes and dislikes, even our loves and hates, when it comes to what we eat. We want to share ours with you! You might be surprised what two long-time cookbook authors can't stand . . . and what they love. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks. This is our podcast about our passion for food. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:35] Our one-minute cooking tip: Use a spatula (not tongs) to turn chicken i...
Mar 10, 2025•27 min•Season 4Ep. 71
We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published recipes. Here's a look inside what we do on an almost daily basis. Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short crust, a roast, a pastry cream. You accept the frame, then begin to work inside it to create something new. In this episode, we're going to take on the hypothetical of developing a trifle, a layered cak...
Mar 03, 2025•27 min•Season 4Ep. 70
What's up with eggs? What's happened to the supermarket? Bruce is on his own for this episode, since Mark is still recovering from his broken leg. Join us for a fun and informative podcast about food and cooking! Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:36] Our one-minute cooking tip: bake some breads in a heavy, superheated Dutch oven. [02:31] What’s going on with eggs? [12:56] What’s making Bruce happy in food this week? Decaffeinated coffee from Mexico!...
Feb 24, 2025•15 min•Season 4Ep. 69
How did a Jewish boy from New York become so enamored with pork belly? Well, you probably know some of the answers. But Bruce is here (without Mark, who still has a broken leg) to tell you about his crush on pork belly, the most luxurious of all pork cuts. He's also got a one-minute cooking tip as well as something that's making him happy in food this week. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:25] Our one-minute cooking tip: Keep a toothbrush in the kitche...
Feb 17, 2025•17 min•Season 4Ep. 68
Mark is still recovering from his broken leg . . . so Bruce is in charge of the podcast again. So he's up for telling you about all the cooking he's been doing in the past month as Mark heals. Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:27] One-minute cooking tip: don't break your leg! [01:21] What I am making mark while he’s recovering [11:12] What’s making me happy in foo...
Feb 10, 2025•12 min•Season 4Ep. 67
New Year's resolutions. They're not easy to keep. Especially when it comes to food, which is so habitual, almost ritualized in our culture. How do you break the cycle? We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared for a month and why it may disappear for a bit more before we can both be back at it. But in the meantime, Bruce has a one-minute cooking tip for you, he's got a primer on ultra-processed foods, and he'l...
Jan 22, 2025•9 min•Season 4Ep. 66
Candy. It's the holidays. Who doesn't love candy? We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us! Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:01] Our one-minute cooking tip: serve appetizers to keep people out of the kitchen. [03:00] Our holiday candy memories! Divinity to toffee, cut candy to French n...
Dec 16, 2024•25 min•Season 4Ep. 65
Food magazines? Remember them? Sure, there are still a few around. But the print versions have certainly fallen off. Back in the day, we had a long, full career with food magazines, including being contributing editors and columnists for some of the biggest. Do we have stories to tell! We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've written over ten thousand recipes for magazines. And we're so glad you're willing to share our passion for food a...
Dec 09, 2024•27 min•Season 4Ep. 64
Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very. We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed salad. [02:35] Champagne alternatives for the holidays: Cava, Pros...
Dec 02, 2024•21 min•Season 4Ep. 63
If you're like us, you end up with leftover turkey at the holidays. (Bruce has a poultry theory: You start with one chicken per person and build from there.) After twenty-five-year career in the cookbook business, we've got lots of ideas for leftover turkey. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting) cookbooks. We've published tens of thousands of original recipes in our career. So yep, we know a thing or two about turkey. Thanks for joining us. Here are t...
Nov 25, 2024•19 min•Season 4Ep. 62
It's that time of year: turkey time! Or at least in the U. S. But really anywhere, given that a roasted turkey is such a treat, summer or winter. Great for sandwiches, great for hot meals on cold nights. We're here to help. We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks (not counting the ones ghost-written for celebrities). We've been talking Thanksgiving for a long time in our career. We've got some tips and tricks to make that turkey the best it can...
Nov 18, 2024•31 min•Season 4Ep. 61
In North America, Chinese food has changed soooo much over the last thirty years. Let's talk about what's gone on, from Sweet And Sour Pork to the crazy-good range of Szechwan food available now. We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and this is our podcast about that passion. We've developed tens of thousands of original recipes in our career and even ghost-written several cookbooks for celebrities. Thanks for being on this journey with us. Here a...
Nov 11, 2024•27 min•Season 4Ep. 60
Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce. Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a co...
Nov 04, 2024•27 min•Season 4Ep. 59
A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink? A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal. Thanks for joining us. Here are...
Oct 28, 2024•16 min•Season 4Ep. 58
Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you. So let's talk tree syrups! Here are the segments for this episode of COOKING WITH BRUCE & MARK...
Oct 21, 2024•22 min•Season 4Ep. 57
