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- 🇨🇦CA · Food#1395K to 30K
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2.5K to 15K🎙 Weekly cadence·356 episodes·Last published 7mo ago - Monthly Reach
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1.5K to 9K
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WELCOME TO OUR KITCHEN: We're talking about childhood favorites that even we food snobs can't make better!
Oct 6, 2025
Unknown duration
WELCOME TO OUR KITCHEN: We're talking about fall grilling!
Sep 29, 2025
Unknown duration
WELCOME TO OUR KITCHEN: We're talking about secret ingredients to up your cooking game!
Sep 22, 2025
Unknown duration
WELCOME TO OUR KITCHEN: We're talking about the weirdest foods we've ever eaten!
Sep 15, 2025
Unknown duration
WELCOME TO OUR KITCHEN: We're talking about ketchup!
Sep 8, 2025
Unknown duration
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 10/6/25 | WELCOME TO OUR KITCHEN: We're talking about childhood favorites that even we food snobs can't make better! | Are there foods from your childhood you can't make better, even with all you know about cooking? We've got a list, despite our current snobbery. We may have written for WINE SPECTATOR and FINE COOKING, but there are some things we crave, even though we know how to make them better.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. If you'd like to see our latest, COLD CANNING, please check it out at this link right here.Plus, we've 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:[01:26] Our one-minute cooking tip: the best way to prep hard winter squash.[03:55] The foods from our childhoods we could never change, despite our current food snobbery.[17:15] What’s making us happy in food this week? Chili con queso and banoffee pie! | — | ||||||
| 9/29/25 | WELCOME TO OUR KITCHEN: We're talking about fall grilling! | It's not too late in the year for grilling! Although we're starting to tip to autumnal colors and although Mark is busy taking down our gardens, we're still firing up both the charcoal and the gas grill for great dinners after the shorter and shorter days.Mark, the writer, has a list of great things to match the season on the grill. Bruce, the writer, will add how he believes you can turn these things wonderful on the grill.Plus, our one-minute cooking tip about apples. 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:[00:47] Our one-minute cooking tip: Buy apples both for the fridge and for display.[02:22] A list of things that are great to grill in the fall (or autumn, for you UK friends). Mark has a list of things he thinks are perfect for the grill. Bruce, the chef, will tell you how to grill them perfectly. [17:00] What’s making us happy in food this week? Hen of the woods mushrooms and sour cherry margaritas. | — | ||||||
| 9/22/25 | WELCOME TO OUR KITCHEN: We're talking about secret ingredients to up your cooking game! | Did you know there are simple additions to recipes that can take your favorite dishes over the top? We've got a list of single ingredients that up the game for all sorts of foods (or even take-out fare).We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks and over twenty thousand original recipes. We've made a career out of food and cooking. This podcast is about our passion.We've also got a one-minute cooking tip about farm stands. And we'll tell you what's making us happy in food this week!If you'd like to check out our latest cookbook, COLD CANNING, please click this link.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:43] Our one-minute cooking tip: Beware of farm stands or farmers' markets with out-of-season produce.[03:12] What's a single ingredients than can improve a recipe? We've got a list of ingredients you can add to individual recipes to make them much better.[14:50] What’s making us happy in food this week? Farm-stand tomatoes and Claire's Cornercopia in New Haven, Connecticut. | — | ||||||
| 9/15/25 | WELCOME TO OUR KITCHEN: We're talking about the weirdest foods we've ever eaten! | We've been in the food business for over twenty-five years . . . and we're involved with food long before we started to writing about it. We've eaten a lot of weird things. So here are some of the strangest things we've dared to eat. (Beware: The list includes a lot of innards.)We've also got a one-minute cooking tip about packaged poultry from the supermarket. And we'll tell you what's making us happy in food this week!If you'd like to see our latest cookbook, COLD CANNING, check it out at this link here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:42] Our one-minute cooking tip: Watch for added salt in packaged poultry from the supermarket.[02:31] What's the weirdest things we’ve eaten? We've been writing about food and cooking for over twenty-five years . . . and have been involved with food long before it became our career. So here are some of the strangest things we've eaten over the years![22:57] What’s making us happy in food this week? Chicken and root vegetable stew as well as Italian prune plums. | — | ||||||
| 9/8/25 | WELCOME TO OUR KITCHEN: We're talking about ketchup! | Ketchup. We all know what it is. But do we? It's not a thing. It's actually a category.Where's the word come from? How was it originally used? When was the first ketchup recipe? How has it become the condiment we know today?We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. This podcast is about our major passion in life: food and cooking.If you'd like to check out our latest cookbook, COLD CANNING, please click here.[00:55] Our one-minute cooking tip: Click on "like" for any online content you in fact like.[02:18] All about ketchup! Where'd it come from? Where's the word come from? It's not a thing. It's a category of things. How'd it get to be the stick, thick tomato sauce we know today?[22:02] What’s making us happy in food this week: Sichuan fish stew and Chinese food demystified! | — | ||||||
| 9/1/25 | WELCOME TO OUR KITCHEN: We're reacting to a list of the top chain restaurants in the United States! | What are the top chain restaurants in the United States? Have we been to them? What do we think about them? You might be surprised by how many we have (or haven't!) been to.We've also got a one-minute cooking tip about better batters for pancakes or cakes. And we're very happy about pork belly this week.We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. Our latest is COLD CANNING: small batch preserving and canning without the need of any canner at all. If you'd like to check it out, please find it at this link.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:07] Our one-minute cooking tip: Never overmix a batter![03:25] The top fifteen chain restaurants in the United States . . . and what we think about them[28:48] What’s making us happy in food this week? Pork belly two ways! | — | ||||||
| 8/25/25 | WELCOME TO OUR KITCHEN: We're talking about chaos cooking! | Chaos cooking. A new trend. Well, sort of new. About two years old at this point, but it's found it's way into restaurants across the country. What started as a "throw it from the pantry into a pot" technique has morphed into the new version of culinary fusion.We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks, including our latest: COLD CANNING, a guide to turning small batches of fresh produce into jams, chutneys, conserves, sauces, chili crisps, dessert toppings, and more, without a steam- or pressure-canner in sight.We have lived through the ages of fusion cuisine and are really intrigued by this new take. It's sloppier and messier, but it's also sort of fun. Plus, we've got a one-minute cooking tip about how to cook faster. 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:[01:12] Our one-minute cooking tip. Smaller things cook faster![04:41] Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?[23:10] What’s making us happy in food this week: fresh New England corn on the cob! | — | ||||||
| 8/18/25 | WELCOME TO OUR KITCHEN: We're talking about fiber-maxxing, the latest social-media craze! | Fiber-maxxing. It's the latest social-media craze among food and fitness influencers. What is it? Why is it absurd? But also, why does it touch on something very important?We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks (plus Bruce's knitting books and Mark's memoir). Food and cooking are our passions. We're so happy to be able to share that with you.If you'd like to see our latest cookbook, COLD CANNING, please check it out at this link.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:19] Our one-minute cooking tip: how to make better chimichurri![03:33] The latest social-media craze: fiber-maxxing. What is it? And why is fiber important?[17:55] What’s making us happy in food this week? Summer corn and Bruce's wild take on chili crisp. | — | ||||||
| 8/11/25 | WELCOME TO OUR KITCHEN: We're talking about the rise and fall of the Instant Pot. | What happened to the Instant Pot? It's come off its highs and changed dramatically. Its story is not one of overproduction or the whims of popularity. It's a more complicated story that involves investment finance and private equity.Join us, Bruce Weinstein & Mark Scarbrough, authors of four Instant Pot books, including THE INSTANT POT BIBLE. We want to talk about what happened to this favorite kitchen appliance. Plus, a one-minute cooking tip on vinegar. And our favorites this week: head-on shrimp and pickled plums![01:07] Our one-minute cooking tip: Be forewarned that there's been a big change in distilled white vinegar.[03:02] The rise and fall of the Instant Pot: its start, its wild popularity, and its move into private equity firms with all the do in their vulture capitalism. [27:10] What’s making us happy in food this week: head-on shrimp and pickled plums! | — | ||||||
| 8/4/25 | WELCOME TO OUR KITCHEN: What have we learned after publishing thirty-seven cookbooks? | We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:22] Our one-minute cooking tip: Store garlic at room temperature[03:27] What have we learned after writing and publishing thirty-seven cookbooks.[23:27] What’s making us happy in food this week? Melons and goat! | — | ||||||
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| 7/28/25 | WELCOME TO OUR KITCHEN: What's with so much nostalgia in food trends? | Nostalgia is such a big part of food trends. It shows up in dining, cooking, cookbooks, food writing, even food packaging. Think of that old-fashioned truck on the Peach Truck boxes!Why is nostalgia such a big part of food trends, dining options, and even flash-popular things in North American cooking? Let's talk about the part of nostalgia in both our career and even in the books we've written.We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks. Our latest is COLD CANNING: small-batch preserving without the need of a steam or pressure canner. If you'd like to see that book, check out this link right here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:14] Our one-minute cooking tip: Put your small children and pets out of the kitchen when you cook.[02:40] What's with so much nostalgia in food, dining, and cooking trends?[26:38] What’s making us happy in food this week: steamed Chinese riblets! | — | ||||||
| 7/21/25 | WELCOME TO OUR KITCHEN: The biggest trends in burger toppings for 2025! | Burgers! What are they without their toppings? Let's talk about the most popular trends for burger toppings in 2025!We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-seven cookbooks (plus Bruce's knitting books and Mark's memoir!).We're going to get Bruce's honest reactions to the most popular burger topping trends for 2025. Plus, we've got a one-minute cooking tip for better drinks this summer. And all about sour cherry jam and home-grown currants.If you'd like to get a copy of our newest cookbook, COLD CANNING, please check it out at this link right here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:20] Our one-minute cooking tip: Refresh the ice in your ice maker.[03:20] What are the most popular burger toppings for 2025? Mark lists them for Bruce to see his reaction![18:40] What’s making us happy in food this week? Sour cherry jam and home-grown currants! | — | ||||||
| 7/14/25 | WELCOME TO OUR KITCHEN: We're talking about ice cream trends for summer, 2025! | We all love ice cream. As our photographer, Eric Medsker, says: "Even bad ice cream is good ice cream." It's hard to argue with that!What are the trends for ice cream in the summer of 2025. We've done the research and have the answers. Some of them may surprise you! Not only about flavors but even about how ice cream is sold in North America.Plus, we've got a one-minute cooking tip about cooking together. And we'll tell you what's making us happy in food this week.If you'd like to check out our latest cookbook, please find COLD CANNING at this link!Otherwise, here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:20] Our one-minute cooking tip: Buy a second cutting board if you’re cooking with someone else.[03:04] What are the trends for ice cream in the summer of 2025?[19:45] What’s making us happy in food this week? Homemade kimchi and smash burgers! | — | ||||||
| 7/7/25 | WELCOME TO OUR KITCHEN: We're going on side quests! | Side quests. A term from gaming but now a part of cultural moment. Everyone has a side quest, a way to find and fulfill their passions, even as they do whatever they do to pay the bills.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks. We've each found this career as a side quest that became our main quest.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:[01:10] Our one-minute cooking tip: Microwave lemons and limes for a few seconds before juicing them.[02:46] Side quests. What are they? Why are they important? How has our career developed out of our side quests? And what are our current side quests?[25:02] What’s making us happy in food this week? Dried mung bean noodles for Bruce and vegan mozzarella from Three Girls Vegan Creamery in Guilford, Connecticut for Mark. | — | ||||||
| 6/30/25 | WELCOME TO OUR KITCHEN: We're talking about AI-generated recipes! | 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 dozen cookbooks and who've been around the block several times already with AI content. We'll tell you how to spot an AI recipe, how to use AI to help in the kitchen, and what the dangers of AI recipes are.We've also got a one-minute cooking tip about a handy kitchen appliance. 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:[01:05] Our one-minute cooking tip: use a stick blender![03:11] How to spot, use, and stay away from AI-generated recipes.[29:01] What’s making us happy in food this week: curried chili crisp and potato salad! | — | ||||||
| 6/23/25 | WELCOME TO OUR KITCHEN: We're talking about simple food substitutions! | 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: small-batch preserving without any pressure or steam canner. You can check it out at this link.Here are the segments for this episode of COOKING WITH BRUCE & MARK.[01:23] Our one-minute cooking tip: substitute other liquids for water in many boiled or braised dishes. [03:58] Food substitutions: easy swaps to make sure you can create a recipe.[22:26] What’s making us happy in food this week? Knackwurst and fresh nectarines! | — | ||||||
| 6/16/25 | WELCOME TO OUR KITCHEN: We're talking about food recalls! | 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 segments for this episode of COOKING WITH BRUCE & MARK: [01:04] Our one-minute cooking tip? No, actually, what has made you guys happy in the last few weeks![03:27] Foods safety recalls. What are some of the latest? But most importantly, what can we do to keep ourselves safe?[20:57] What’s making us happy in food this week? Vegan chili and sheet cakes! | — | ||||||
| 6/9/25 | WELCOME TO OUR KITCHEN: We're making a cold canning batch of bread-and-butter pickles! | 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 problem of bits of egg shell in a cracked egg. 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:[00:40] Our one-minute cooking tip: an easy way to get egg shells out of cracked egg.[03:13] We’re headed to the kitchen to make bread-and-butter pickles, a recipe from our book COLD CANNING. We can make one jar and keep these fantastic pickles in the fridge for up to a month. If you'd like the recipe, check it out on our website at this link.[17:02] What’s making us happy in food this week? Rhubarb jam and ground pecan brownies! | — | ||||||
| 6/2/25 | WELCOME TO OUR KITCHEN: We're making eighteen-spice curry oil! | 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 episode of COOKING WITH BRUCE & MARK:[01:03] Our one-minute cooking tip: grilling a la plancha)[03:20] We’re making eighteen-spice curry oil. To find the recipe, please go to our website by clicking here.[21:30] What’s making us happy in food this week? Smoked venison neck and perfect corn bread. | — | ||||||
| 5/26/25 | WELCOME TO OUR KITCHEN: We're making Cowboy Candy! | 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 more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!If you'd like this recipe, please find it on our website, bruceandmark.com.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:30] Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.[02:47] We’re making cowboy candy![21:19] What’s making us happy in food this week: Thai massaman curry and raisinets! | — | ||||||
| 5/19/25 | WELCOME TO OUR KITCHEN: We're talking about Korean food! | 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 cider and a lemon tart.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:46] Our one-minute cooking tip: chopstick etiquette.[04:11] What do two North American guys know about Korean food? We'll take you on our journey of discovery for Korean fare.[30:33] What’s making us happy in food this week: crab apple cider and a lemon tart. | — | ||||||
| 5/12/25 | WELCOME TO OUR KITCHEN: We're talking about soy sauce! | 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 one-minute cooking tip: Store opened soy sauce in the fridge.[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market. | — | ||||||
| 5/5/25 | WELCOME TO OUR KITCHEN: We're talking about kitchen updates! | 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 BRUCE & MARK:[00:53] Our one-minute cooking tip: bring a bag or tray into your pantry to help carry stuff to your kitchen.[02:37] Our take on SOUTHERN LIVING's list of ten kitchen remodels and updates.[20:05] What’s making us happy (and unhappy!) in food this week? Homemade ketchup and bad pizza. | — | ||||||
| 4/29/25 | WELCOME TO OUR KITCHEN: We're talking about pickles! | 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: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:11] Our one-minute cooking tip: Don't confuse salt and soy sauce.[03:21] All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling. [26:17] What’s making us happy in food this week: Black lava salt bagels and black berry conserve! | — | ||||||
| 4/14/25 | WELCOME TO OUR KITCHEN: We're talking about the step-by-step process of publishing a cookbook! | 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. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:58] Our one-minute cooking tip: Freeze fresh ginger to keep it tasty![02:54] An insider look at the many steps to get to a cookbook: from proposal all the way to publication. [31:08] What’s making us happy in food this week? Citarella for gefilte fish and goose eggs! | — | ||||||
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Chart Positions
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Chart Positions
1 placement across 1 market.