A Chili Primer, Our One-Minute Cooking Tip, An Interview With Tara "Teaspoon" Bench, Horseradish Cheddar, & More!

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.