WELCOME TO OUR KITCHEN: We're making chicken "char siu"!

Welcome to the fourth season of the podcast COOKING WITH BRUCE & MARK. We've changed things up a bit. We've still got a one-minute cooking tip. And we'll still let you know what's making us happy in food. Otherwise, we're focusing each podcast episode on an interview, a recipe, or a taste-test.This week, come into our kitchen as we make chicken "char siu" in an air fryer. Admittedly, we're a bit crazy: turning a classic Chinese barbecued pork into one for boneless skinless chicken thighs--and then getting them crunchy in an air fryer.We love that classic flavor, which we can only get with a classic Chinese ingredient: fermented red bean curd. You'll probably need to find it at an Asian grocery store, although we've found it at Walmart! Or you can order it here.Speaking of ordering, our brand-new cookbook is THE LOOK & COOK AIR FRYER BIBLE: 125 recipes with 704 step-by-step photos. Click the title to get your copy!Thanks for being with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:58] Our one-minute cooking tip: Whenever you turn the oven on, think about what else you can cook at the same time.[01:30] We're making chicken "char siu." For the recipe, please sign up for our newsletter on the splash page our website here. Or find the recipe on our website under the blog for these podcast episodes.[17:19] What's making us happy in food this week: homemade crème de cassis and French press coffee.