Cooking with Bruce and Mark

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about grilling pizza. We've got a one-minute cooking tip that has to do with coffee beans. We'll let you in on a great food find: Brooklyn Miso Maru. And we'll tell you what's making us happy in food this week.Want more from us? How about our cookbook THE ESSENTIAL AIR FRYER COOKBOOK.Here's the breakdown of this episode of COOKING WITH BRUCE & MARK:[00:22] It's grilling season in North American and we have all sorts of tips about how to make the best pizza on the grate. We love grilled pizza. But wow, can it be temperamental! Find out the tricks we learned while writing PIZZA: GRILL IT, BAKE IT, LOVE IT. (You can find that book here.)[10:49] Our one-minute cooking tip! This week, it's all about how to preserve the best flavor in coffee beans.[12:05] We've got a great food find. It's Brooklyn Miso Maru: gorgeous little balls, coated in dried flowers and herbs. Drop them in hot water and you've got miso soup. Plus, the packaging is so gorgeous, you'll want these to give as house gifts this summer and into the fall.[15:48] Finally, what’s making us happy in food this week?

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about one of our favorite things: tinned fish. We've also got a one-minute cooking tip as well as an interview with cookbook author Ali Rosen. And we'll tell you what's making us happy in food this week.Here's the rundown of the segments of this episode of COOKING WITH BRUCE & MARK:[00:17] Tinned fish! There's more to it than those yucky sardines from the supermarket. Here's our take on one of the most overlooked foods in North America. [07:40] Our one-minute cooking tip: Don’t smash burger patties on the grill. [09:09] Bruce's interview with Ali Rosen, author of MODERN FREEZER MEALS. Find out more about her at potluckwithali.com. [24:20] What’s making us happy in food this week?

We've changed the format of our podcast to a magazine-type show. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode.We've got tips on kitchen remodeling, based on the latest trends and the latest stats on what can bring you the biggest return on your investment.We've also got a one-minute cooking tip. And an interview with long-time food blogger Devany Vickery-Davidson. Plus, we'll tell you what's making us happy in food this week.Join us, Bruce Weinstein and Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK!Here are the segments of this new magazine format episode of COOKING WITH BRUCE & MARK:[00:37] What are the the best investments for kitchen remodels?[11:12] Our one-minute cooking tip: throw out old spices![12:53] An interview with food and YouTube blogger Devany Vickery-Davidson[19:58] What's making us happy in food this week

We've changed the format of our podcast and gone to a magazine show. We're so excited to have made this switch. We hope we've upped the game for you to give you more fun, more information, and more know-how in every episode.Join us, Bruce Weinstein & Mark Scarbrough, for the newly revised version of COOKING WITH BRUCE AND MARK!Here are the segments (truly!) of this new magazine format episode of COOKING WITH BRUCE & MARK:[00:58] We’re negotiating to write a new cookbook![11:06] Our one minute cooking tip: how to make the best scrambled eggs[12:35] An interview with cookbook author Sandra Gutierrez[26:46] Our finale: what’s making us happy in food this week

Even veteran cookbook authors can be embarrassed by the recipes they've developed AND PUBLISHED!We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and countless articles for magazines and online sites. Recently, we crossed over a line. We've now developed and published over 12,000 original recipes in a career that has lasted over twenty years.But even we have recipes we regret. Hey, sometimes you look back in shame.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:42] We wrote a peanut butter book and Mark, who didn't go to chef school (AHEM!), came up with this embarrassing recipe. He called it "Elvis spread."[04:16] And another from Mark. It's not really about the recipe. It's about it's title. He took a delicious fig ice cream recipe and turned into something . . . . well, we'll let you decide.[09:52] Bruce's most embarrassing recipe was in an article we wrote for Eating Well magazine about Hanukkah dinner. He should have known better!

We're Bruce Weinstein & Mark Scarbrough. As veteran cookbook authors, we've been hired to clean up if not completely rewrite cookbooks, replete with wild mistakes and mistaken notions of what people want to cook at home.We've seen a few big mistakes over the years. Here are our favorites:[00:15] Sometimes, we get hired to fix other authors' recipes[00:55] Stuffed spleen?[05:38] Don't you know how to clean a sea urchin?[07:12] What's the worst thing you can put in a smoothie?[10:13] What really happens when celebrities "write" their own cookbooks?

Even after over three dozen cookbooks, tens of thousands of original recipes, and countless dinner parties, we've had some true kitchen and cooking disasters.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've had food fails. Dinner fails. Even dessert fails.Don’t judge! Here are our favorite failures: things we’ve seen, things we’ve done. It’s not pretty. But it’s life. Stuff (ahem) happens.Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:37] Overbrined turkey[04:15] Disastrous pie crust[08:30] Inedible short ribs[12:19] Roasted pumpkin with soup inside

Looking to buy a new refrigerator? We've got tips and ideas. Join us, Bruce Weinstein and Mark Scarbrough, as we look at some of the tricks and secrets of buying a fridge these days.These are the main concerns you should address:[00:41] Do you want a built-in or free-standing refrigerator?[01:23] How much space do you really have?[04:05] What's better: freezer on the top, freezer on the bottom, or a side-by-side fridge?[06:25] Do you want ice and water inside or outside the door?[09:18] How do you really tell how much space is in a refrigerator?[12:12] How do you choose a quiet fridge?

The conclusion of a two-part series on how to buy the right Instant Pot model for your needs.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here), THE INSTANT POT BIBLE: THE NEXT GENERATION (which you can find here) FROM FREEZER TO INSTANT POT: THE COOKBOOK (which you can find here), and INSTANT POT BIBLE: COPYCAT RECIPES (which you can find here).In the first episode of this series, we covered some of the basics among the models. Now we're getting a little more technical, a little farther into the weeds. Here are some thoughts about IP models you might not have considered.These are the segments of this episode of COOKING WITH BRUCE & MARK:[01:35] Are you tech-savvy? A little wonky about your gear? Here's pot you need.[03:52] Want even more control? If you want to control the temperature of the saute function, you need these models.[09:52] Do you want (or need!) a 10-quart Instant Pot? Here's what you need to know.[16:55] What about that air-fryer lid? Is it right for you? What pot do you need to use it?

Instant Pots are the rage. Have been, still are. No doubt about it. But there are so many models on the market, how do you know the one that's right for you.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of over three-dozen titles, including the national best-seller THE INSTANT POT BIBLE (which you can find here), THE INSTANT POT BIBLE: THE NEXT GENERATION (which you can find here) FROM FREEZER TO INSTANT POT: THE COOKBOOK (which you can find here), and INSTANT POT BIBLE: COPYCAT RECIPES (which you can find here).This podcast episode is the first in a two-part series on choosing the right Instant Pot for you. Here are the segments of this episode of COOKING WITH BRUCE & MARK:[04:07] Are you a beginner? You need a Duo.[05:00] What size do you need, a 3-quart pot, a 6-quart, or an 8-quart?[06:45] Do you want to get cheffy and try out the "sous vide" method of cooking?[09:58] If releasing steam scares you, you need these models.[14:28] These models have indicator lights to measure the remaining time in the cooking process under pressure.

The second in a two-part series about pushing up your cocktail game at home.We're veteran cookbook authors Bruce Weinstein and Mark Scarbrough. We've written over three dozen cookbooks, including THE ULTIMATE PARTY DRINK BOOK (which you can find here).In the previous episode, we walked about ingredients for better cocktails. In this episode, we move on to talk about three techniques to improve your bartending skills at home.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:25] Don't eyeball it. Go for better consistency.[03:19] If you're making an icy cocktail or even a chilled drink of any sort, chill your glass.[06:11] Shaken vs. stirred. Ah, the old riddle. James Bond was wrong. We'll tell you why.

The first of a two-part series on how to make better cocktails at home.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen titles for several New York publishers, including THE ULTIMATE PARTY DRINK BOOK (which you can find here).In this episode of COOKING WITH BRUCE & MARK, we'll offer three simple tips to make every cocktail you prepare better every time. Cocktails are not rocket science. But with a little finesse, they can be even better.Here are the segments of this episode:[01:46] Up the booze you use--but don't go nuts![06:52] Use better mixers all around.[11:51] Improve your ice game!

Slow cookers have come in and out of vogue. But we love ours. In fact, we have more than one. We even use our Instant Pots as slow cookers sometimes.We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for several New York publishers, including THE GREAT AMERICAN SLOW COOKER BOOK (which you can find here). That tome has over 500 recipes with every one sized out for every size of slow cooker.Join in as we discuss how to buy the best slow cooker. We've give you the things you need to look for--and some things that are add-ons you might not expect, if you want them. We love our slow cookers. But we've upped the game with better appliances.Here are the segments to this episode of COOKING WITH BRUCE & MARK:[02:23] Look for durability.[06:35] Consider the best size for your needs. [13:17] Look for multiple settings[14:54] Know the facts about how hot a slow cooker can get.[18:28] A little about safety.[20:20] The most important feature: the lid.[21:31] Three bonus tips for getting the best slow cooker

In this last segment of our three-part series on how to freshen up take-out, we're getting down to the nitty-gritty and talking about specifics--what things can you do at home to make whatever you've ordered better?We're veteran cookbook authors and food writers Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes in our career. But we've also taken out or called in a lot of food when we're just too worn out to cook.In this final installment of our series on freshening up take-out, we're all about specifics that you can do to certain dishes to make them better. Skip the microwave. There are better ways to make take-out terrific!Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:53] How to make take-out pizza better at home.[04:59] How to make grilled sandwiches better at home[06:30] How to make most Asian take-out taste better once it's at your home.[07:43] How to freshen up things with a steamer basket.[09:32] How to freshen up take-out with an air-fryer[11:12] A few tips on how to take the it's-so-depressing factor out of take-out

The second in our three-part series on how to make take-out better.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks but also veteran take-out diners. We love calling in food when we're too tired to cook.But take-out can lose its oomph in transit. And prepared foods suffer after a day or two in the fridge.How do you bring back all those great flavors? In this second part of our series on freshening up take-out, we talk about better condiments. Just because you're ordering in doesn't mean you shouldn't have a few things in the pantry to make your food taste better.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:10] Use a finishing olive oil to brighten up take-out.[02:30] Use better salts, not just table salt, to bring out flavors lost in transit.[04:40] Asian take-out requires its own doctoring[08:35] A great story about what it's like to run a restaurant!

The first in a three-part series on how to freshen up take-out.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. But we've taken out a lot of food, too.And let's face it: Take-out is not always great. How can you make it better?Join us as we offer you our first (maybe surprising) answer: eggs. Fried, poached, scrambled, hard-boiled: they'll make your take-out special every time.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:57] Fried eggs are a great addition to burgers and pizzas![05:57] Scrambled eggs freshen up stir-fries every time![09:24] Hard-boiled eggs make take-out salads or sandwiches much better!

Brining is the key to success on the grill, in the oven, and often in a skillet. Brined meat is tastier, juicier, and more tender.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes.We've written over three dozen cookbooks. We've developed over 10,000 original recipes. We've been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for EATING WELL and weightwatchers. We know a lot about brining. Get ready for all the tricks, tips, and secrets.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:21] What is a brine?[02:42] What to brine-and what not to brine.[06:15] To brine you need a good container. But what kind?[9:39] How does brining work? [14:35] What's basic timing for stuff in a brine?

Olive oil. It's now a global standard. But finding the best is tricky without shelling out tons of money.Here's a podcast episode based on a listener's request. Someone wrote us in the Facebook group "Cooking with Bruce and Mark" and asked if we'd do a deep dive into olive oil. We were only too happy to oblige!Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough as we talk about olive oil: what's changed in its production, what's changed in its marketing, what you need to look for, and what's worth a splurge at the supermarket.

Rice is a global staple--and a U.S. success story. Rice farmers in California's central valley and the lowlands of the American south have turned rice into a staple crop.There's a lot to know about rice: types, grain sizes, cooking tips.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks. We know quite a bit about the ins and outs of rice: shopping for the best, preparing it, and enjoying the most flavor per grain.We promise laughs and know-how. That's what we aim for in our podcast COOKING WITH BRUCE & MARK.

Every winter in the northern hemisphere, citrus fruits show up in abundance in our supermarkets.Join us, veteran cookbook Bruce Weinstein and Mark Scarbrough, with over three dozen titles to our names, as we walk you through what you need to know to pick the best citrus and get the most flavor for your money.Citrus is one of the best reasons for the weather to turn cold: that refreshing bite of summer sun on the coldest days. Tangerines, oranges, limes, grapefruits--up here in New England, we wait impatiently as the snow starts to fall for these to come into our supermarkets.

Here's the second part of our two-parter on smaller holiday meals.This episode of COOKING WITH BRUCE & MARK was recorded during the COVID pandemic lockdown. We were thinking about ways to make a comfy, cozy holiday meal for just the two of us.But what we learned says a lot for anyone who doesn't necessarily want or need a crowd for the holidays. Sometimes, it's nice to have a very small meal when you expect to be doing dishes for hours that night.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, for this second part of our series on how to make a smaller holiday meal that's just as festive and delicious as any you could make for a crowd.

You don't have to make a holiday meal for a crowd.This episode of COOKING WITH BRUCE & MARK was recorded during the COVID pandemic lockdown. We couldn't visit our families because we had immunocompromised family members before any vaccine was available.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, for the first part of a two-part series on how to make a smaller holiday meal.

Sure, even we veteran food writers cut grocery costs. We grab sales. We look to stock up on frozen items. And the week after Thanksgiving? The turkeys at twenty-cents a pound!But there ARE things at the supermarket that are worth the splurge.Join us, cookbook authors Bruce Weinstein & Mark Scarbough, as we talk about our favorite splurges at the supermarket.

Fall may be the best season for grilling. Sure, we fire up the grill all summer, mostly to keep the indoors of the house cooler. But let's face it: It's hot work in the summer!Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the pleasures of grilling in the fall.We've written lots of recipes for various grilling manufacturers. Even ghost-wrote a couple of books for one. And we've written a couple of grilling books under our own names, including PIZZA: GRILL IT, BAKE IT, LOVE IT! (which you can find here).Come along for the fun as we offer ideas for keeping that outdoor fire hot this autumn. And if you don't want to cook outdoors, consider these ideas for a grill pan on the stove on a really chilly night. Join us at the grate!

Cranberry sauce isn't just for the holidays. Whether you make your own or buy it in the jar or can, cranberry sauce is a versatile culinary ingredient year round.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we show you why cranberry sauce is not just a side dish at the holiday table. It's a terrific, full-flavored ingredient as well!

If you've got a bag of cocktail shrimp in the freezer, or if you spot those shrimp on sale at your supermarket, you've got a meal in minutes.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes. And a lot of them have used cocktail shrimp as an easy start to appetizers and main courses galore.In this episode of COOKING WITH BRUCE & MARK, we'll have lots of fun as we offer tons of ideas for cocktail shrimp. Join us for all the laughs and ideas.

Join us, cookbook authors Bruce Weinstein & Mark Scarbrough as we show you lots of ways to use canned black beans, way beyond the expected side dish.Add canned black beans to all sorts of stews, braises, dips, spreads, and sandwiches.

We go through olives by the truckload. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better.Join us, veteran authors Bruce Weinstein & Mark Scarbrough, as we give you lots of ways to use olives. They make a great addition to an easy pasta sauce. They can be blitzed in a food processor for a savory dip. And many more ways to use up that container of olives you might in your fridge. Just remember to remove the pits when necessary!

Marinara sauce is a pantry staple in our house. We use it to make easy lasagnas and great Instant Pot braises.Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles. We know a thing or two about using marinara for more than just pasta.We've got ideas for turning that jar into all sorts of meals. But do remember: a jar of marinara sauce should have the same ingredients you'd use if you made it from scratch. Get the best, then get dinner on the table with lots of easy ideas for a jar of marinara sauce.

What can you do with canned salmon besides make patties or croquettes?Lots! Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of ideas for canned salmon. Enough that it might become a pantry staple in your house.We'll tell you how to buy the best and how to use it to its full potential. We love canned salmon. We hope you do, too.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who live in rural New England. We can get pretty excited about maple syrup. We have people "sugaring" within a short walk of our house.A lot of people don't use maple syrup as a culinary ingredient, only as a "condiment" on pancakes or waffles. We think it's high time everyone understands the culinary power of this New England staple.Listen in for ideas and laughs as we talk about one of our favorite things: maple syrup..

Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal.We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes.And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey.Join us as in this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite cheeses. Just don't bring the can into the conversation!

What happened to hummus? It went from being this exotic spread to a North American staple.At this point, most of us have hummus in the fridge. And most of us slather it on crackers or in wraps. But we've got ideas for hummus way beyond the ordinary! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've published over three dozen cookbooks. We've also been Contributing Editors to EATING WELL and COOKING LIGHT. We've worked with hummus for years. And we've got lots of ideas for hummus beyond just a spread for crackers!

What can you do with canned tuna fish besides make a sandwich?We've got lots of answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including THE KITCHEN SHORTCUT BIBLE (which you can find here). We've developed over 10,000 original recipes in our career--so we know a thing or two about a can of tuna fish.Listen in and have a laugh with us as we talk through our favorite ideas for canned tuna fish. We've got lots of ideas. Just don't mix the tuna fish with peanut butter. (That's a joke from the movie "Auntie Mame." If you don't get it, ask another other gay couple.)

Mustard. What do you do with it beyond sandwiches and burgers?We've got the answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. We've developed more than 10,000 original recipes. And we know a thing or two about using mustard.Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your kitchen. Have a listen to and maybe a laugh over our show about mustard, a condiment that gets too little respect!

Who doesn't have a box or container of raisins in the pantry? What do you do with those raisins, other than eat them by the handful for a snack.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of idea for those raisins in your pantry.They're the secret ingredient to make everything from meatballs to salsa taste better. We'll even offer up a recipe for an easy spreadable raisin jam. 

Yogurt is a way more versatile ingredient than you might imagine. It's not just for smoothies. Or for topping granola.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk you through the incredibly versatile ways you can use yogurt to take your cooking came to the next level.Imagine a fast and easy two-ingredient frozen yogurt. Or a super simple curried chicken dish. We've got those plus half a dozen other recipes that use yogurt in this episode of COOKING WITH BRUCE & MARK.Whether you prefer Greek yogurt or regular-style, whether you use full-fat, low-fat, fat-free, we've got you covered with incredible ideas and lots of laughs.

There's a tiny bit of booze left in that bottle. What can you do with it, other than chugging it?We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 recipes in over three dozen cookbooks. We've learned lots of ways to handle that little bit of booze at the bottom of a bottle beyond just drinking it.In this episode of COOKING WITH BRUCE & MARK, we'll give you great culinary ideas for that tiny bit of vodka, that drop of tequila, and those half-empty bottles of flat beer.  

Love them or hate them, tinned sardines are culinary gold. They add incredible depth of flavor to stews, casseroles, and braises, way beyond the mere fishy taste most of us expect.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the culinary delights of tinned sardines. We've got lots of ideas that use these tasty filets in ways you may have never considered.Listen in, join the fun, and discover the culinary secret chefs already know. 

Honey is for way more than toast or tea.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've worked with honey in dozens of recipes beyond the standards.Join us in this episode of COOKING WITH BRUCE & MARK as we talk through ten ways to use honey beyond the expected ones.We'll also talk about how to store honey and how to get it back from crystallization.We love honey! Get it off the pantry shelf and start cooking with us!

Salsa is for a lot more than chips.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbook, we know a thing or two about adding salsa to sauces, stews, braises, and more.We'll give you ways to use that bottle of salsa beyond chips. Listen in to the fun and get more salsa in your cooking!

Ketchup is more than a sauce for fries. It's actually a versatile condiment that can be used in lots of recipes.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've even been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for weightwatchers and EATING WELL.Along the way, we've learned lots of great ways to use ketchup beyond fries. Join in the fun as we talk all things ketchup.

What happens when it comes to actually writing a cookbook? The process of putting the word onto a computer and generating a document? And then what happens to that manuscript once you turn it in? (Well, for one thing, it turns from a document into a manuscript!)Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the actual steps of writing a cookbook. Mark is the writer in our team. He'll tell you what it takes to get the manuscript completed--and then what the steps are after that, through editorial and beyond.

In the third installment of on how to write a cookbook, veteran cookbook authors Bruce Weinstein & Mark Scarbrough take you into the kitchen to answer the crucial and difficult questions about recipe development.How should you approach flavors? How do you go about the day-to-day task of testing recipes? How do you know which recipes to include and which to cut?We discuss how we make those decisions and offer advice that will may even help with your day-to-day cooking, even if you never intend to write a cookbook. 

In the second installment of our four-part series on how to write a cookbook, we take on the question of platform, crucial to today's publishing success.What is a platform? How do you get one? Why is it so important?Join us, Bruce Weinstein & Mark Scarbrough, as we discuss the nature of platforms and why they're so crucial to modern publishing. Writing a cookbook is one thing. Selling it is another matter entirely. And you won't be a success without a platform.

As veteran cookbook authors, we've know a lot about the publishing industry: how it's changed, what it requires, how you need to go about writing a cookbook.Join us, Bruce Weinstein & Mark Scarbrough, as we begin a four-part series on writing cookbooks. It's the very heart of our business: selling a book, writing it, publishing it, and marketing it. We'll start you down the road with our secrets that have led to a three-dozen cookbook career.

How do you buy the right knife? What sort of knife will work best for your kitchen needs?Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we explore how to buy kitchen knives that will fit your hand and last a long time.This episode of COOKING WITH BRUCE & MARK is the second part in our series about knives. Once you know what you need, how do you buy the right knife to fit those needs?  

If you cook, you pick up a knife. But you may now know the intricacies of this essential tool.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer the first part in a two-part series on kitchen knives.What makes one knife better than another? What's the "anatomy" of a kitchen knife? And how can we use that knowledge to find the knife that's right for the job at hand? 

Sweet, spicy, vinegar-based, mustard-based, or smoky, barbecue sauce is not only great on smoked meats but it's an outstanding condiment. It's too often overlooked in most kitchens. Yet it's a useful tool to brighten up the flavors in stews, braises, even casseroles.Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about ten (maybe?) unexpected ways to use bottled barbecue sauce to take your cooking to the next level. 

So what if you don't want the cow in your meal?We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've always loved milk and cheese, sour cream and yogurt. But we've come to love lots of dairy milk alternatives: almond milk, oat milk, even cashew milk.We're here to get you started in the world of alternative "milks." We love baking with them. And pouring them on our cereal. Here's the "how to" when it comes to dairy milk alternatives.