Cooking with Bruce and Mark

We all have culinary journeys: the ways we find what we like, what we don't care for, and what we're passionate about.We certainly do! We made a career out of ours. We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've published over three dozen cookbooks, developed over 12,000 original recipes, and been columnists for several national publications like EATING WELL.We want to tell you about our personal culinary journeys: How did we get to be cookbook authors? We've also got a one-minute cooking tip about softening butter.Then Bruce interviews Aleksandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[01:14] Our personal culinary journeys: the stories of how we got to be the authors of over three dozen cookbooks.[15:25] Our one-minute cooking tip: Soften butter with a rolling pin.[16:35] Bruce interviews Alexsandra Crapanzano, author of GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES.[33:20] What’s making us happy in food this week? Fresh summer melons!

Go to the Fancy Food Show in New York City and you'll learn the latest food trends. Or what manufacturers and marketers hope will be the hot new trends.We checked it out for you. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks. Check out one of our favorites: THE INSTANT POT BIBLE.After our news about the hot new food trends (or the hoped-for ones!), we have a one-minute cooking tip for peeling tomatoes and peaches. Bruce interviews brother-sister duo Aubry and Kale Walch, the owners of The Herbivorous Butcher and now authors of their first cookbook by the same name. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:37] Our take on the latest food trends, gleaned from this year's FANCY FOOD SHOW in New York City.[12:34] Our one-minute cooking tip: a better way to peel tomatoes and peaches.[13:58] Bruce interviews Aubry and Kale Walch, the duo behind The Herbivorous Butcher (both the shop and the cookbook).[27:52] What’s making us happen food this week? Sweet plums and melty ice cream!

We love air frying. You probably know that. We've written three books on it: THE ESSENTIAL AIR FRYER COOKBOOK (with every recipe sized for every size of machine), THE INSTANT AIR FRYER BIBLE (for Instant Brand air fryers), and THE LOOK & COOK AIR FRYER BIBLE (with over 700 photos, one for every step of every recipe).We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Besides air-frying, we've been into things as different as the Instant Pot, ice cream, and party drinks.In this episode, we'll tell you what we've learned from being in the cookbook business for over twenty years. Why are print cookbooks still more popular than e-cookbooks? How are cookbooks created once the manuscript is turned in?We also have a one-minute cooking tip about spices and we offer our best air-frying tricks. Plus, we tell you what's making us happy in food this week.These are the segments for this episode of COOKING WITH BRUCE AND MARK:[1:06] Some of our thoughts after over twenty years in the cookbook business.[11:41] Our one-minute cooking tip: Get your spices away from your stove![12:51] After three cookbooks and two craftsy classes, we've got tons of air-fryer tips so that you can get the most out of your machine.[19:08] What’s making us happy in food this week? Summer-fresh strawberries and packaged cold brew!

There's been some crazy food news lately! Bordeaux wine hijinks, vegan meat labeling problems, and a global shortage of frog legs.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our latest, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. You can find it here.In this episode, we'll talk about some of the latest crazy food news. We have a one-minute cooking tip on using a Bundt pan as a vertical roaster. (We were just on Portland, Oregon, morning TV demonstrating this technique!)Bruce interviews two guys who've opened a new food business in this challenging economy and in our very rural New England town. What does it take to be a food entrepreneur these days. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:48] Our take on some of the latest crazy food news[14:32] Our one-minute cooking tip: Use a Bundt pan as a vertical roaster for chicken.[16:11] Bruce's interview with Alan Thayer and Richard Marchesseault, the owners of Spice320, for an in-depth discussion about following your dream to open a food business in this challenging environment.[27:26] What’s making us happy in food this week? Hot brown and char siu!

Hard seltzer has taken over the market! It's everywhere. And we're doing a live taste test of several brands.Join in the fun! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough with over three dozen titles to our names, not to mention knitting books from Bruce and a memoir from Mark. Check out one of our favorites: THE ULTIMATE PARTY DRINK BOOK.After our hard seltzer taste test, we've got a one-minute cooking tip on choosing a great watermelon. The Bruce interviews author Lauren Thomas about her book THE MODERN HIPPIE TABLE. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:51] Our take on the latest craze: hard seltzer--plus, a taste test on air![12:56] Our one-minute cooking tip: how to choose a watermelon.[15:10] Bruce interviews Lauren Thomas, author of THE MODERN HIPPIE TABLE.[28:13] What’s making us happy in food this week? kimchi and potato salad with lots of bacon!

How do you find a good restaurant? We've been around the block on this one. For years, Mark wrote the "Report From New York" on the restaurant scene in the city for PASSPORT.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK with every recipe sized out for every size of machine. (You can find it here.)In this episode, we talk about ways to find a great restaurant. We offer a one-minute cooking tip about restaurants. Bruce interviews Molly Gilbert, author of SHEET PAN SWEETS. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:30] How do we find a good restaurant?[15:22] Our one-minute cooking tip: When ordering, lead with any issues you have.[16:48] Bruce interviews Molly Gilbert, author of SHEET PAN SWEETS. [25:04] What's making us happy in food this week? Homemade rice noodles and smoked ham!

Food shortages. They were a fact of the pandemic. And then they stuck around. What's the deal?We'll let you know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE ESSENTIAL AIR FRYER COOKBOOK, with every recipe sized for every size of machine. You can find it here.Besides our discussion of the current food shortages, we've got a one-minute cooking tip about making steak fries. We've got a great interview with the sensational Lukas Volger, author of SNACKS FOR DINNER. And we tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:10] Some current food shortages around North America.[08:15] Our one-minute cooking tip: Use an apple corer to cut a potatoes into perfect steak fries. [09:56] Bruce interviews Instagram sensation Lukas Volger, author of SNACKS FOR DINNER.[23:57] What’s making us happy in food this week? Sheet cakes and summer-sweet watermelon!

Hey there! Let's eat some flowers! You can, if you know which kind. After all, you've been eating flowers for years. Cauliflower, for example.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks and former Contributing Editors for EATING WELL and COOKING LIGHT. (Remember print magazines?)We're talking about eating things from your garden: flowers you might grow, as well as the weed we call rhubarb! We also have a one-minute cooking tip about rhubarb. Then Bruce interviews author Cassie Winslow about her book FLORAL PROVISIONS. (See what we did there?) And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & Mark:[00:58] Eating flowers from your garden--or the edible flowers you might find at some upscale supermarkets.[11:07] Our one-minute cooking tip: Cut down the amount of sugar when you cook with rhubarb![12:34] Bruce's interview with Cassie Winslow, author of FLORAL PROVISIONS.[24:11] What’s making us happy in food this week? Pickled jalapeños on air-fried cauliflower and grilled skirt steaks.

Pasta. So beloved. We've got tips, tricks, and secrets to making the best. And an interview with Vicky Bennison of the beloved YouTube show PASTA GRANNIES and her new cookbook.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. True, none specifically about pasta. But you should check out our recipes for lasagna in every season in our tome, the 900-recipe ULTIMATE COOK BOOK.We're all about pasta in this episode. Plus, some weird potato chips we've found (and hope to love).Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:51] A lot about pasta: favorite shapes, questions about those shapes, and our best new find, gluten-free yellow lentil pasta (yum!).[13:45] Our one-minute cooking tip: Don't put oil in the water when you boil it for pasta, dried or fresh.[15:14] Bruce's interview with Vicky Bennison, producer of the super popular YouTube channel PASTA GRANNIES and author of the cookbook PASTA GRANNIES: COMFORT COOKING.[28:37] What's making us happy in food this week? Sichuan mala (hot and numbing) hot pot potato chips!

We love chilis. Not the dish. Nor the restaurant. But the ingredient. That is, the fruit. A chili. Or as some spell it, a chile. We're so crazed about them that we bring an empty suitcase when we travel to Texas or New Mexico.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks, including the best-selling INSTANT POT BIBLE as well as its follow-up, INSTANT POT BIBLE: THE NEXT GENERATION.In this episode, we're talking about chilis. (Or chiles, depending on how you spell the word.) What types are there? How do you choose chilis at the supermarket? Then we've got a one-minute cooking tip for seeding chilis. Bruce interviews author and famous food blogger Tara "Teaspoon" Bench about her book DELICIOUS GATHERINGS. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK[01:12] All about chilis--the ingredient, not the restaurant![12:36] Our one-minute cooking tip: Wear surgical gloves when dealing with chilis.[13:35] Bruce interviews Tara "Teaspoon" Bench, author of DELICIOUS GATHERINGS.[22:36] What’s making us happy in food this week? Horseradish cheddar and er jing tiao chilis.

Here's a common ingredient nobody talks about: ice. It's not "just" frozen water. It can make or break some concoctions.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK. In this episode, we talk a culinary ingredient most never consider: ice There's more to it than just freezing water. We'll talk about making perfect ice cubes and using ice properly in cocktails.We have a one-minute cooking tip about, yep, ice. Then Bruce interviews Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:59] You’re putting ice in that? A frank discussion about a culinary ingredient nobody talks about![14:17] Our one-minute cooking tip: how to make better ice.[16:00] Bruce’s interview with Emmanuel Laroche, author of CONVERSATIONS BEHIND THE KITCHEN DOOR.[39:20] What’s making us happy in food this week? Spiced pickled peaches and champagne!

Mayonnaise. It's not just a condiment. It can be an ingredient. Grossed out? Don't be! Mayonnaise is a powerful tool in cooking.We should know we're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, as well as lots of celebrity cookbooks (no tells--confidentiality agreements!). In all, we've developed over 12,000 original recipes in our joint career. And they say marriage is hard!This episode is all about cooking with mayonnaise. Find out how this condiment is more than just a sandwich spread. We've got a one-minute cooking tip for better toast. Bruce interviews author Cathy Barrow about her book, BAGELS, SCHMEARS, & A NICE PIECE OF FISH. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:49] Cooking with mayonnaise: It's not just a condiment![10:35] Our one-minute cooking tip: how to make better toast in the morning.[12:43] Bruce interviews cookbook author Cathy Barrow about her book BAGELS, SCHMEARS & A NICE PIECE OF FISH.[25:10] What’s making us happy in food this week? Yucca fries and homemade Worcestershire sauce.

We love apples. And maybe boozy apples even more. That is, hard cider and even vodka distilled from apples. We recently went on a hard cider tasting tour around Ashville, North Carolina. We came back to New England with cases.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers. Check out one of our latest, THE INSTANT AIR FRYER BIBLE, here.This episode is mostly about apples. Not eating them. Fermenting them into hard cider and distilling them into vodka. We love apples in the fall. But we drink them in the summer.We've also got a one-minute cooking tip about caramelizing onions. 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 AND MARK:[00:47] Our experiences with the growing number of cideries in the United States.[14:26] Our one-minute cooking tip: Add a tiny bit of baking soda to the pan to make onions caramelize faster.[15:54] Bruce's interview with Ken Wurtz of New York's Sauvage distillers, makers of UPSTATE VODKA.[30:31] What’s making us happy in food this week? Marked-down Passover candy and dinner parties!

There have been some wild food scandals--in the past and recently. We've got the low-down on them.Even though we haven't been involved in any! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen titles, including THE ULTIMATE COOKBOOK with over 900 recipes which still represents the way we cook at home.Join us for this episode in which we talk about some recent scandals in the food world, offer a one-minute cooking tip about reducing wine, talk about our favorite frosting (buttercream!) and let you in on what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:52] Some recent food "scandals" that caused quite a bit of churn in the world.[12:02] Our one-minute cooking tip: Reduce wine to concentrate its flavors BEFORE you add it to a stew, soup, or braise.[13:33] A buttercream primer. We'll let you in on the three types of buttercream (yep, three) and give you the skinny (hardly!) on the frosting that makes a cake, well, a cake. [21:32] What’s making us happy in food this week? Kosher Chinese food and flavorful spiced chili oil!

Living in the country is great. Except when it comes to sourcing ingredients. How do you do it when the nearest big supermarket is an hour away.We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including one of our latest: THE INSTANT AIR FRYER BIBLE.But we live deep in the New England countryside. Rural, to say the least. A great large supermarket is up to an hour away. And on frozen roads.In this episode, we talk about what it's like to live in a rural area and still eat well, despite being in a food desert. We also have a one-minute cooking tip about kitchen timers. Bruce interviews about author Maria Provenzano about her book EVERYDAY CELEBRATIONS FROM SCRATCH. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:58] Here's what we've learned about eating well while we live in such a rural area.[14:50] Our one-minute cooking tip: Have more than one kitchen timer.[16:24] Bruce interviews Maria Provenzano, author of EVERYDAY CELEBTRATIONS FROM SCRATCH.[30:11] What’s making us happy in food this week? Stockholm gin and ham sui gok, the best Cantonese dumplings!

Cooking for your dogs? Do you? Do you want to try? We've got answers: our own as well as those from a certified pet nutritionist.We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. Although we've published over three dozen titles, we've never written one for dogs! But we're eager to learn. And Mark has made some great dog biscuits from scratch over the years.We've got a new cookbook coming out: THE INSTANT AIR FRYER BIBLE. Check it out!In this episode, we share some tips and tricks of feeding your pets. We have a one-minute cooking tip for better canned tomato sauce. Then Bruce interviews certified pet nutritionist Debbie Brookham. And we tell you what's making us happy in food this week!Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:37] Feeding your pets and our problems with our picky collies, Dreydl, Spritz, and Nosh.[12:00] Our one-minute cooking tip: Add baking soda to canned tomato sauce and even canned tomatoes to reduce their acidity.[13:38] Bruce's interview with certified pet nutritionist Debbie Brookham. [22:41] What’s making us happy in food this week? Potato chips and our brand-new book, The Instant Air Fryer Bible!

Vodka. It summons up cold winter nights. (If you're Russian.) Or party drinks on the deck in the summer. Or just a cocktail, usually with a mixer.We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We have over three dozen titles to our names, including THE ULTIMATE PARTY DRINK BOOK. This is our food and cooking podcast.This show is all about vodka. We give you the skinny on the basics. We have a one-minute cooking tip about better cocktails. And Bruce interviews Ryan Christiansen, co-owner of the fabulous Bar Hill Distillery. We love his gin. But did you know Bar Hill makes vodka, too? Find out the secrets before we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:41] All about vodka![16:08] Our one-minute cooking tip: Chill your glasses for a better cocktail.[17:48] Bruce's interview with Ryan Christiansen, co-owner and master distiller at Barr Hill, makers of terrific gin . . . and now vodka![34:42] What’s making us happy in food this week? Babka and raw (yes, raw!) venison tenderloin.

Picky eaters. We were among them. We may have written over three dozen cookbooks but we didn't start out eating everything in sight. We had to learn.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We know a thing or two about being a picky eater.We share our stories of learning to be omnivores. We have a one-minute cooking tip about cleaner work surfaces in your kitchen. We also share some tips about having picky kids at the table. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:39] How we learned to eat the foods we didn’t like.[10:51] Our one-minute cooking tip: a bench scraper.[12:03] Tips for dealing with your kids when they're picky eaters.[22:15] What’s making us happy in food this week? Spiced peaches and sourwood honey!

Let's keep talking about grills. This episode is the second part of our two-parter on how to buy the best grill for you.Hi, we're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks and featured instructors on craftsy courses. During our career, we've worked with several grill manufacturers, hosted grilling events, and even ghost-written recipes and cookbooks for them.We want to share our best tips for buying the grill that's right for you. Plus, we have a one-minute cooking tip about a great kitchen tool (butchers' twine). We play a fun culinary trivia game with each other. And we tell you what's making us happy in food this week.Here are the segment of this episode of COOKING WITH BRUCE AND MARK:[00:37] Our guide to buying a grill (part two): accessories for both gas and charcoal grills.[12:59] Our one-minute cooking tip: Keep a roll of butchers' twine in your kitchen.[14:02] Do you know more than a chef? Mark gives a trivia challenge to Bruce about strange foods that have lately shown up in our supermarkets and high-end grocery stores.[28:52] What’s making us happy in food this week? Beef picanha roasts!

Grilling. Let's get to it. We've got the first of a two-parter on how to buy the right grill for you. And Bruce interviews a beef maven who's got great tips for grilling.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos.Over our career, we've worked with many grill manufacturers. We've developed recipes for them and even ghost-written a few cookbooks. We want to tell you our tips for buying the best grill for you (in this first part of a two-part series).We also have a one-minute cooking tip about greasing or oiling your grill. Bruce interviews beef maven Jessica Formicola, founder of the website SAVORY EXPERIMENTS and author of BEEF IT UP! And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:56] Our guide to buying a new grill (part one): features to look for, features to forget.[12:10] Our one-minute cooking tip: how to safely grease or oil grill grates.[13:32] Bruce's Interview with meat maven Jessica Formicola, author BEEF IT UP![31:00] What’s making us happy in food this week? Satsuma oranges and a terrific salad from our cookbook VEGETARIAN DINNER PARTIES.

We love movies about food. Or just the food served in movies. It's always so gorgeous. In this episode, we're going to talk about it from both sides of the camera!Hi! We're Bruce Weinstein and Mark Scarbrough, authors of over three dozen cookbooks including THE LOOK & COOK AIR FRYER BIBLE with over 700 photographs.In this episode, we're talking about our favorite food scenes in movies. We offer you a one-minute cooking tip about olive oil. Bruce interviews Zoe Hegedus, a working movie food stylist while she's on set in Hungary. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:55] Food in movies. Why does it look so much better than the food on TV cooking shows?[16:10] Our one-minute cooking tip: how to spice up inferior olive oil.[17:32] Bruce's interview with real-life movie food stylist Zoe Hegedus while she's on set in Hungary.[28:52] What’s making us happy in food this week? Salty tortilla chips and crème mousseline!

Passover is almost here! Let's talk about the difference between "Jewish" and "kosher" food. And talk to an expert, an author of several kosher cookbooks.We're Bruce Weinstein & Mark Scarbrough. On our own, we've published over three dozen cookbooks, developed over 12,000 original recipes, and been Contributing Editors to EATING WELL and COOKING LIGHT.We're talking about Jewish and kosher foods in this episode of our magazine-format food and cooking podcast. We'll give you a one-minute cooking tip about recipe timing. Bruce interviews Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS. And we'll tell you what's making us happy in food this week.Here are the segments of this episode COOKING WITH BRUCE AND MARK:[01:15] What is "Jewish food"? And how is that different from kosher food?[18:12] Our one-minute cooking tip: Always set a timer for less time than a recipe requires.[19:35] Bruce's interview with Kim Kushner, author of I HEART KOSHER and MODERN TABLE: KOSHER RECIPES FOR EVERYDAY GATHERINGS.[30:38] What’s making us happy in food this week? Duck sauce & homemade jam!

We've got a legend on today's show. Leni Sorensen. We first met here when she was a culinary historian of African-American culture at Jefferson's Monticello. Now, she teaches sustainability farming and cooking in rural Virginia.We're delighted she came on COOKING WITH BRUCE & MARK. In addition, we've got a segment on the hard problems of food sustainability in a mass-produced world. We give you a one-minute cooking tip about potholders. And we tell you what's making us happy in food this week.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our best-selling INSTANT POT BIBLE and FREEZER TO INSTANT POT: THE COOKBOOK.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:46] Our thoughts about the hard question of food sustainability.[10:54] Our one-minute cooking tip: Never use wet potholders![12:33] Bruce's interview with the culinary historian and cooking teacher Leni Sorensen.[27:37] What’s making us happy in food this week? Laksa curry and salty brown rice crackers!

The good and the bad. We've got it all. Foods that are for the rich & powerful. And gross foods that brands created and that have thankfully gone away.Hi! We're Bruce Weinstein & Mark Scarbrough, the authors of over three dozen cookbooks under our own names, plus more for celebs, plus two knitting books for Bruce and a bookish memoir for Mark. Check out Bruce's book KNITS MEN WANT. And check out Mark's memoir, BOOKMARKED.In this podcast episode, we're talking about foods favored by the rich & powerful. We've got a one-minute cooking tip about maple syrup. We're talking about gross and disgusting foods that brands have created and thankfully retired. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:59] Foods of the rich & powerful. Here are some of the favorites of the robber barons of our day.[14:02] Our one-minute cooking tip: how to store real maple syrup.[15:42] What were they thinking with these foods? We do love a good gross-out segment. Here are some disgusting food products that brands have thankfully retired from our supermarket's shelves.[23:08] What’s making us happy in food this week? Pappadums and rice cookers!

Pantry staples. Some of them can last a very long time. Almost indefinitely.We should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including one that best represents our method of cooking: THE ULTIMATE COOK BOOK with over 900 recipes!In this podcast episode, we're talking about long-lasting pantry staples you should keep on hand. We've got a one-minute cooking tip about egg shells in a bowl of eggs. Bruce interviews Sophie Minchilli, author of THE SWEETNESS OF DOING NOTHING. And we tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:43] Pantry staples that can last almost (!) forever.[18:23] Our one-minute cooking tip: how to get bits of egg shell out of the bowl. [20:02] Bruce's interview with Sophie Minchilli, the author of THE SWEETNESS OF DOING NOTHING.[32:06] What’s making us happy in food this week? Sumo mandarins & frozen cranberries!

Bagels are battlefields. People go to war over the right sort of bagel. We're talking about bagels as well as seafood with author Craig Fear.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. And we've developed over 12,000 original recipes in our joint career. How's that for marriage?In this episode, we're talking about bagels and the wars they cause. We've got a one-minute cooking tip for crystallized honey. Bruce interviews Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. And we'll let you know what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:28] Oh, bagels. Always a great war among the mavens over what's the best. Let's get in the thick of the battle about what a bagel is.[09:15] Our one-minute cooking tip: how to liquefy crystalized honey.[10:31] Bruce's interview with Craig Fear, author of NEW ENGLAND SOUPS FROM THE SEA. [27:16] What’s making us happy in food this week? Crunchy vegan chocolate chip cookies and gallberry honey!

Food heists. Some are the stuff of legend. And speaking of legends, we've got author and Chinatown advocate Grace Young on this episode of our podcast.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe.In this show, we're talking about strange food thefts from around the world. We've got a one-minute about cutting boards. Bruce interviews the legendary Grace Young. And we'll let you know what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:54] Food heists from around the world![11:20] Our one-minute cooking tip: Put a damp paper towel under your cutting board.[12:51] Bruce's interview with a culinary legend, Chinatown advocate and wok master: Grace Young.[28:15] What’s making us happy in food this week? Creème fraîche ice cream!

Cooking slumps. We all get in them. Hey, after over three dozen cookbooks, even we can't face a simple chicken breast on the grill.We're Bruce Weinstein and Mark Scarbrough. This is our magazine-format podcast.In this episode, we're talking about Dionne Warwick's feud with Nabisco. We give you our best tips to get over a cooking slump. And Bruce interviews Michelle Tam, from NOM NOM PALEO. Plus, we'll tell you what's making us happy in food this week.Smash that subscribe button. Give us a like or a comment. Take a look at one of our cookbooks, like THE ESSENTIAL AIR FRYER COOKBOOK. And settle in.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:50] Dionne Warwick's feud with Nabisco[02:59] Our tips for getting out of a cooking slump[11:10] Our one-minute cooking tip: plastic wrap + the fridge = success.[12:30] Bruce's interview with Michelle Tam of NOM NOM PALEO.[23:49] What’s making us happy in food this week? Air-fried parsnips and terrific prepared food counters at local supermarkets!

People make resolutions about eating and cooking as each new year starts. But they shouldn't! Resolutions are mostly meaningless.We should know. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and been columnists and contributing editors for EATING WELL, COOKING LIGHT, and weightwatchers.We've seen all the resolutions you can imagine. And we've seen most of them fail. Here's our take on bad resolutions.We've also got a one-minute cooking tip about grating softer cheeses. We've found some disgusting food items that should never have been. And we'll counter those by telling you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:25] Don't make a new year's resolution about your eating or cooking. Instead, make one simple change in what you eat. Here are a few suggestions. Remember: Make one! Not all![11:30] Our one-minute cooking tip: Put semi-soft cheeses in the freezer for thirty minutes before grating.[12:47] Disgusting food finds. What were they thinking? Foods we're glad aren't around anymore.[17:57] What’s making us happy in food this week? Veal chops! (Don't @ us.)

What's in your pantry? Ours is pretty stocked. Still, there are must-haves, things we always keep on hand for better meals.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and developed over 12,000 original recipes across our careers. We know a thing or two about stocking a pantry! We'll let you in on our secrets.Then we've got a one-minute cooking tip about (!) boiling water. And we'll share one of our great kitchen gadget finds: wide, flat, metal skewers. Plus, we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:30] Our list of must-have pantry items: what we think you should always have on hand. [09:09] Our one-minute cooking tip: Keep the lid on your pot to get your water to boil faster! [09:57] A great kitchen tool find: wide flat skewers.[13:07] What’s making us happy in food this week? Harney teas and being cooked for by someone you love.

What food traditions are celebrated around the world for the new year? We've got the answers!We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. Check out one of our latest: THE ESSENTIAL AIR FRYER COOKBOOK.In this episode, we explore new year's food traditions from around the world. We also offer you a one-minute cooking tip for waffle irons.Then Bruce interviews Mona Dolgov, author of the book SATISFY. And we'll tell you what's making us happy in food this week.These are the segments of this episode of COOKING WITH BRUCE & MARK:[00:25] New year’s food traditions from around the world[10:22] Our one-minute cooking tip: Use your waffle iron more often![12:29] Bruce's interview with Mona Dolgov, author of the cookbook SATISFY[24:46] What's making us happy in food this week? Marmalade and local bakeries

New Year's Eve is on its way. Do you have a party planned? Even if you don't, we've got great ideas to make your celebration bright this year.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks and developed over 12,000 original recipes in our joint career. We'd love you to check out one of our favorite cookbooks: THE ULTIMATE COOKBOOK. (Bruce claims it fully represents the way he thinks about food. With 900 recipes, it should!)In this episode, we're talking about ideas for New Year's Eve. We've got a one-minute cooking tip to keep nonstick spray from being a mess.Then Bruce interviews Makenna Held, who bought Julia Child's summer home in France and turned it into a cooking school. And we'll let you know what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:38] What to serve on New Year's Eve. We've got ideas to keep the party simple and delicious![13:53] Our one-minute cooking tip: Work with nonstick spray in the sink for the easiest clean-up.[15:36] Bruce's interview with Makenna Held, who bought Julia Child’s summer home in France and now runs it as a cooking school.[28:52] What’s making us happy in food this week? Air-fried parsnips and roast duck!

More holiday gifts. In the last episode of COOKING WITH BRUCE & MARK, we gave you some ideas for the food lovers and cooks in your life. And we're back with more!We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers and developed over 12,000 original recipes in our career. Check out one of our latest, INSTANT POT BIBLE: COPYCAT RECIPES.We're here to give you great holiday gift ideas for the food lovers and home chefs in your life. We've also got a one-minute cooking tip on making perfect whipped cream.Then we'll talk about the next milk alternative which may become quite the craze: potato milk. And we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:27] More holiday food gift ideas! We've already had one podcast devoted to the best food gifts. Let's offer up some more![11:26] Our one-minute cooking tip: how to make perfect whipped cream.[13:06] A new food find: potentially the next milk alternative--potato milk![15:49] What’s making us happy in food this week? Moon cakes and pork buns.

Great holiday food gifts. We've got a list you might want to keep for birthdays and other celebrations all year.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including THE LOOK & COOK AIR FRYER BIBLE (which you can find here).In this episode, we'll offer our ideas for holiday food gifts, give you a one-minute cooking tip to get your holiday meals running smoothly, interview author Carrie Morey about her new book HOT LITTLE SUPPERS, and tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:31] A holiday food gift guide. We've got a list of four don't-miss items for every food lover on your list.[10:24] Our one-minute cooking tip: Use a muffin as a way to streamline your prep.[12:33] Bruce's interview with Carrie Morey, author of the cookbook HOT LITTLE SUPPERS![21:40] What’s making us happy in food this week? Cranberries and sheet cakes.

Eggs. They're for breakfast, lunch, and dinner at our house. In fact, a fried egg is a favored lunch around here.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles including what may well be our favorite: THE ULTIMATE COOKBOOK, which best fulfills our notion of great food. (You can find it here.)Let's talk about eggs. We'll let you know the facts about them for the United States' market. Bruce will also interview popular influencer and blogger Lisa Steele, a self-proclaimed chicken wrangler, about her new cookbook THE FRESH EGGS DAILY COOKBOOK.We've got a one-minute cooking tip about separating eggs. 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: [00:21] Here's everything you need to know about eggs, particularly geared to the U. S. market.[11:20] Our one-minute cooking tip: The best ways to separate eggs when you need the yolks and whites in different bowls.[12:21] Bruce's interview with chicken wrangler and egg expert Lisa Steele of fresheggsdaily.com and author of THE FRESH EGGS DAILY COOKBOOK.[22:35] What’s making us happy in food this week? Oreos and turkey!

Food debates. Controveries. Arguments. We've got opinions!No wonder. We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks, including our latest: INSTANT POT BIBLE--COPYCAT RECIPES. We've going to give the debates our own rounds. Let's talk through some of the big controversies these days.Then we'll give you a one-minute cooking tip. Bruce will interview Dan Richer, owner of the beloved Razza Pizza and author of THE JOY OF PIZZA. (And a guy who completely changed our pizza game!). 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:[00:30] Our own food debate. Which of us is right about the biggest controversies on our food universe?[07:29] Our one-minute cooking tip: Season cold food more heavily than warm food.[08:32] Bruce’s interview with Dan Richer, author of THE JOY OF PIZZA and owner of the beloved Razza Pizza.[21:21] What’s making us happy in food this week? Fudgy the beer and pickled herring (but not together!).

Whole grains. You eat them to eat whipped cream, too.Not really! But we love whole grains. We even wrote a whole cookbook about how to turn whole grains into the main course: GRAIN MAINS.Let's talk about whole grains and how to get them into your meals. We've also got a one-minute cooking tip about garlic.And we've got a food find: some of the best phyllo we've ever had (outside of homemade). Plus, we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:40] All about whole grains. Catch our banter about whole grains and get more of them into your meals.[12:38] Our one-minute cooking tip: Don't add garlic along with the onions to a skillet![13:30] A great food find: better phyllo (or filo) from the Phyllo Factory.[16:53] What’s making us happy in food this week? Pear jam and perfect whipped cream!

We've got a new cookbook of copycat recipes for the Instant Pot. If you've got a pot, you need this book to make your restaurant favorites at home--INSTANT POT BIBLE: COPYCAT RECIPES. You can find it here.We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five more cookbooks. But boy, do we love our Instant Pot. So much so that this new book is actually our fourth for the IP. (Check out FREEZER TO INSTANT POT: THE COOKBOOK here!)We'd like to introduce you to our new book of copycat recipes. We've also got a great one-minute cooking tip about ice cube trays. (You've gotta be our age to know what those are.)Then Bruce interviews Kim Reed about her book WORKHORSE, a memoir about working in kitchens around the world. 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:[00:24] Introducing our brand-new cookbook: INSTANT POT BIBLE COPYCAT RECIPES.[08:16] Our one-minute cooking tip: Use ice cube trays for lots of things[09:54] Bruce interviews Kim Reed, author of the WORKHORSE, about her experience working front and back of house in the restaurant industry for some of the most famous restauranteurs and chefs in the world.[21:24] What's making us happy in food this week? Chestnuts and going out to eat again!

Who doesn't love pizza? We sure do! We've even written a book on it--PIZZA: GRILL IT, BAKE IT, LOVE IT! (You can find it here).We're Bruce Weinstein & Mark Scarbrough, authors of over thirty-five other cookbooks. This is our food and cooking podcast.And this episode is al about pizza. We'll give your our best tips for making great pizza. Bruce then interviews Francisco Migoya, co-author of MODERNIST PIZZA.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 of this episode of COOKING WITH BRUCE AND MARK:[00:22] Our tips for making the best pizza.[10:07] Our one-minute cooking tip: Use kitchen shears (not a knife) for lots of jobs in the kitchen.[11:23] Bruce's interview with Francisco Migoya, co-author of MODERNIST PIZZA[28:27] What's making us happy in food this week? MALK and dinner parties with foie gras!

Mindfulness. It can even extend to what you eat. And how you eat. Let's talk about mindfulness at the table--and speak with a nutritionist to figure out the best ways to continue to eat mindfully.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've even written a simple step-by-step plan to get the processed food out of your life: REAL FOOD HAS CURVES. (You can find it here.)As former columnists for both weightwatchers and EATING WELL magazine, and contributing editors to COOKING LIGHT, we know a lot about eating mindfully to help you maintain your goals. We'll share some of those tips, as well as a one-minute cooking tip about peeling vegetables.Then Bruce interviews EATING WELL's nutritionist Jessica Ball to find out more about mindful eating. And we'll tell you what's making us happy in food this week. (Happiness is part of mindfulness!)Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:23] Our best tips on mindful eating[12:04] Our one-minute cooking tip: a better way to peel vegetables[13:20] Bruce’s interview with EATING WELL's nutritionist Jessica Ball[21:54] What’s making us happy in food this week? New England apples and Kewpie mayonnaise.

Remodeling your kitchen? It doesn't have to be a nightmare. We've got tips and an interview with a kitchen designer from Denver.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, the duo who's written almost three dozen cookbooks. In this episode, we'll give you our top tips for remodeling a kitchen (and what we'd do differently if we did it again). We'll also interview kitchen designer Bill Mickelsen to get his take on what you need to do in a kitchen remodel.We've also got a one-minute cooking tip to keep your fingers safe in the kitchen. And we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:27] Our best kitchen remodel tips. If you're remodeling your kitchen, should you go it alone, hire a designer, or go all the way with an architect?[12:45] Our one-minute cooking tip: Get yourself a cut-proof glove for the kitchen.[14:06] Bruce interviews Denver kitchen designer Bill Mickelsen.[20:56] What’s making us happy in food this week? Smoked scallops and hen of the woods mushrooms.

Everybody's taking pictures of food! Social media is packed with shots. But what can you do to up your game?We might know a little about it. We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've produced photo shoots for many of our over three dozen cookbooks for several New York publishers.In this show, we've got some tips for great food photography. And Bruce interviews professional photographer Eric Medsker, who has shot over a dozen of our cookbooks.We've also go a one-minute cooking tip about cookbooks. And we'll tell you what's making us happy this week . . . including the publication of Mark's memoir, BOOKMARKED! If you'd like to get a copy or hear the audio book (which he reads!), you can check it out here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:19] Our best food photography tips[09:26] Our one-minute cooking tip: Write in your cookbooks![10:57] Bruce's interview with Brooklyn-based food and drink photographer Eric Medsker[23:25] What's making us happy this week? New England apples and Mark's new memoir, BOOKMARKED!

Food waste and world hunger. Huge problems with difficult solutions. Let's talk about the issues, then turn our attention to cooking tips and an interview with the ever-fabulous Abby Dodge about her new cookbook.Welcome to COOKING WITH BRUCE AND MARK! Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names.Want to up your game in the Instant Pot. Try our cookbook INSTANT POT BIBLE: THE NEXT GENERATION (you can find it here).In this podcast, let's talk through the news about food waste and how you can help alleviate a global problem.Then we've got a one-minute cooking tip that should be a rule in your house (oh, those nonstick skillets!).Bruce interviews the fabulous Abby Dodge about her new cookbook on sheet cakes. And we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:28] How to feed the world and deal with food waste [11:19] Our one-minute cooking tip: replace your nonstick cookware![12:08] Bruce's interview with cookbook legend Abby Dodge about her new book for sheet cakes.[23:50] What's making us happy in food this week? Raw (yep) scallops and beef jerky from Herring Brothers in Maine.

Food trucks. A trend!Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names, as we talk about the pros and cons of food trucks.We've also got a one-minute cooking tip about measuring cups. Bruce interviews Ghanaian chef Zoe Adonjonyoh about her new book, THE FLAVORS OF WEST AFRICA. And we'll let you know what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:37] Food trucks: the pros and cons, how to endure and enjoy the fad.[10:38] Our one-minute cooking tip: Spray those measuring cups![11:49] Bruce's interview with Ghanaian chef Zoe Adjonyoh, author of THE FLAVORS OF WEST AFRICA[31:37] What's making us happy in food this week? Pork belly and lobster rolls!

Picky eaters. Maybe you're one. But there are ways to expand what your palate, to discover new things to eat without going nuts.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including our national best-seller: THE ESSENTIAL AIR FRYER COOKBOOK (which you can find here).We've also got a one-minute cooking tip about ice cream. And we've got lots of info on our favorite condiment: chili crisp. It's not one thing. It's a category!Plus, we'll tell you what's making us happy in food this week, even sharing Bruce's recipe for miso-cured salmon.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:30] How to expand your palate and enjoy food more.[08:15] Our one-minute cooking tip: Prescoop ice cream before a party.[09:40] Food Finds: We love chili crisp. But did you know there's so much more than the one bottling we've all come to love![14:14] What's making us happy in food this week? Grilled steamed potaotes with chipotle and bacon, as well as miso-cured salmon (plus, a recipe for it).

What makes a food video viral? What's hot in food videos?Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the latest in viral food trends.We've also got a one-minute cooking tip. And Bruce interviews Lucy Schaeffer, a food photographer who has shot many of our books and who has now authored her own cookbook: SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.Plus, we'll tell you what's making us happy in food this week!Want even more of us? Try our crazy-new cookbook THE LOOK & COOK AIR FRYER BIBLE. It's available here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:25] Viral food videos: the good, the bad, and the delicious.[09:10] Our one-minute cooking tip: Cold food on cold plates and hot food on warm plates.[10:51] An Interview with food photographer Lucy Schaeffer, newly-minted author of SCHOOL LUNCH: UNPACKING OUR SHARED STORIES.[27:15] What's making us happy in food this week? A liquor store (WTF?) and the people who grow and produce our food.

Lots of food recalls lately. What can you do? Plus, we've got the first interview that Dorie Greenspan gave for her cookbook, BAKING WITH DORIE.We've also got a one-minute cooking tip about cooking with your hands!.Join us, veteran cookbook authors Bruce Weinstein and Mark Scarbrough, for our magazine-format food podcast!Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:23] The latest on food safety recalls: what they mean, how they happen, and how you can stay on top of them.[08:04] Our one-minute cooking tip: Use your hands in the kitchen! (Your CLEANED hands, of course!)[09:10] Bruce's exclusive first interview with Dorie Greenspan on her new book BAKING WITH DORIE.[29:57] What's making us happy in food this week? Hrilled sausages and fresh blueberries!

Do you love to eat as much as we do? Then you need our tips on staying trim and healthy, even when you love food.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbooks and over 12,000 original recipes, we know a thing or two about staying healthy when food is in abundance.Plus, we've got a one-minute cooking tip about the right oil for your cooking. And Bruce interviews long-time food professional, editor, and marketer Denise Mickelsen. Plus, we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:20] Tips for staying health as a foodie--or if you just love to eat.[14:10] Our one-minute cooking tip: Don't waste calories on flavorless oils![15:10] Bruce's interview with long-time professional foodie, former chef, former FINE COOKING editor, and Denver's 5280 Magazine's restaurant reviewer Denise Mickelsen.[31:09] What's making us happy in food this week? Vegan ice cream and fresh summer corn.

Plastic and food: are they a good combo? What's the best way to peel ginger? And what's Cassy Joy Garcia up to? (Her new cookbook! COOK ONCE: DINNER FIX).We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. We've published over 12,000 original recipes, some of which you can find in our latest book THE LOOK & COOK AIR FRYER BIBLE.In this magazine-style episode of the podcast COOKING WITH BRUCE AND MARK, we've got some the skinny on food and plastic. Plus, we've got a one-minute cooking tip on how to peel fresh ginger. And Bruce interviews Cassy Joy Garcia, about her brand-new cookbook, COOK ONCE: DINNER FIX.Plus, we'll let you know what's making us happy in food this week!Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:30] Plastic and food: why they're a bad combo and what you can do about it.[07:05] Our one-minute cooking tip: the easiest way to peel fresh ginger.[08:21] Bruce's interview with Cassy Joy Garcia, author of COOK ONCE DINNER FIX.[21:30] What's making each of us happy in food this week.

Oysters! Grilling! And more! We've got it on this episode.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three dozen titles, including the latest: THE LOOK & COOK AIR FRYER BIBLE (which you can find here).On today's magazine-format podcast, we delve into a mollusk much into the news. Plus, we offer our one-minute cooking tip and Bruce has a lovely chat with Susie Bulloch, a grill master par excellence.Join us as we fill you in on the latest and offer you great tips and tricks to make cooking as fun as we can.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:25] Oysters are in the news this week, both from the Pacific Northwest of the United States and from the Olympics.[08:41] Our one-minute cooking tip: Don't throw out that brine when you're done with a jar of pickles![09:55] Bruce's interview with grill master Susie Bulloch! Check out much more about her on her website: https://heygrillhey.com.[27:13] What's making us happy in food this week?