PODCAST · arts
Cooking with Bruce and Mark
by Bruce Weinstein & Mark Scarbrough
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!
Episodes
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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…
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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...
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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.…
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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...
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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!…
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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…
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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…
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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...
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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...
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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...
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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…
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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…
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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...
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WELCOME TO OUR KITCHEN: We're talking about all sweet things preserved!
Jams, jellies, preserves, savory jams, conserves, and chutneys! You know that with the publication of our revolutionary book COLD CANNING we're all about these things. Let's talk through the differences among them: what's a jam vs. a preserve? What's a chutney and how has it changed in the modern...
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WELCOME TO OUR KITCHEN: Introducing Cold Canning, our next cookbook!
COLD CANNING. It's our new cookbook out in the summer of 2025. We're so excited about it. Get this: small batches, no steam canner needed, no pressure canning, a few jars to preserve, well, jams, jellies, chutneys, chili crisps, conserves, ketchups, salsas, mustards, dessert sauces, sauerkrauts,...
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WELCOME TO OUR KITCHEN: Let's talk about snacks for a road trip!
The best part about road trips? Snacks in the car! We have a list of our favorites. Maybe you can add them to yours. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our thirty-seventh cookbook. We've got a passion for food and cooking that we'd like to...
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WELCOME TO OUR KITCHEN: Foods We Love AND Foods We Hate (Part 2)
We're still on our kick about personal tastes. After three dozen cookbooks, we're nothing but opinionated about food! It's our passion, after all. We'll let you know our preferences in the hopes we can hear more about yours. We've also got a one-minute cooking tip. And we'll tell you what's…
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WELCOME TO OUR KITCHEN: Foods We Love AND Foods We Hate (Part I)
We all have our likes and dislikes, even our loves and hates, when it comes to what we eat. We want to share ours with you! You might be surprised what two long-time cookbook authors can't stand . . . and what they love. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks....
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WELCOME TO OUR KITCHEN: We're talking about developing a recipe!
We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published recipes. Here's a look inside what we do on an almost daily basis. Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short...
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WELCOME TO OUR KITCHEN: What's up with eggs?
What's up with eggs? What's happened to the supermarket? Bruce is on his own for this episode, since Mark is still recovering from his broken leg. Join us for a fun and informative podcast about food and cooking! Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:36] Our...
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WELCOME TO OUR KITCHEN: All about pork belly!
How did a Jewish boy from New York become so enamored with pork belly? Well, you probably know some of the answers. But Bruce is here (without Mark, who still has a broken leg) to tell you about his crush on pork belly, the most luxurious of all pork cuts. He's also got a one-minute cooking tip…
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WELCOME TO OUR KITCHEN: Bruce is still cooking for the ailing Mark!
Mark is still recovering from his broken leg . . . so Bruce is in charge of the podcast again. So he's up for telling you about all the cooking he's been doing in the past month as Mark heals. Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets. Here are the...
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WELCOME TO OUR KITCHEN: Where have we been? And a possible New Year's resolution!
New Year's resolutions. They're not easy to keep. Especially when it comes to food, which is so habitual, almost ritualized in our culture. How do you break the cycle? We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared...
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WELCOME TO OUR KITCHEN: We're talking about our memories of holiday candies!
Candy. It's the holidays. Who doesn't love candy? We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us! Here are the segments for this episode…
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WELCOME TO OUR KITCHEN: We're laughing about our career in food magazines!
Food magazines? Remember them? Sure, there are still a few around. But the print versions have certainly fallen off. Back in the day, we had a long, full career with food magazines, including being contributing editors and columnists for some of the biggest. Do we have stories to tell! We're…
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WELCOME TO OUR KITCHEN: We’re talking about champagne alternatives for the holidays!
Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very. We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne. Here are the...
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WELCOME TO OUR KITCHEN: We're talking about things to do with leftover turkey!
If you're like us, you end up with leftover turkey at the holidays. (Bruce has a poultry theory: You start with one chicken per person and build from there.) After twenty-five-year career in the cookbook business, we've got lots of ideas for leftover turkey. We're Bruce Weinstein & Mark…
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WELCOME TO OUR KITCHEN: We're talking about how to cook a turkey!
It's that time of year: turkey time! Or at least in the U. S. But really anywhere, given that a roasted turkey is such a treat, summer or winter. Great for sandwiches, great for hot meals on cold nights. We're here to help. We're Bruce Weinstein & Mark Scarbrough, the authors of more than three...
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WELCOME TO OUR KITCHEN: What happened to Chinese food in North America?
In North America, Chinese food has changed soooo much over the last thirty years. Let's talk about what's gone on, from Sweet And Sour Pork to the crazy-good range of Szechwan food available now. We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and this is our...
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WELCOME TO OUR KITCHEN: We're talking about soy sauce!
Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce. Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many...
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WELCOME TO OUR KITCHEN: We're talking about beverages for the holidays!
A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink? A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and...
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WELCOME TO OUR KITCHEN: We're talking about all sorts of syrups!
Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups...
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WELCOME TO OUR KITCHEN: We're talking about apples!
It's fall in our part of the world . . . which means it's apple season. We love picking apples. And we want to share our passion for apples with you. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus another on the way). We've published tens of thousands of recipes....
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WELCOME TO OUR KITCHEN: It's the mustard-ketchup showdown!
Mustard or ketchup? Which camp are you in? Or are you some sort of envoy between the camps? We're talking about mustard and ketchup, a culinary showdown in many North American homes. We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (and counting). We've developed over ten...
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WELCOME TO OUR KITCHEN: We're talking about the great pizza debate!
Pizza. Seems easy enough. Except it's not. So many choices . . . which lead to so many debates. Thick v. thin. Tomato sauce v. pesto. Meat or not. Parm cheese or not. We've even written a pizza book: PIZZA: GRILL IT, BAKE IT, LOVE IT! It's a collection of recipes in which everyone is made for…
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WELCOME TO OUR KITCHEN: We're talking about what's happened with the slow cooker!
If you're as old as we are, you grew up with a slow cooker on the counter during the day as dinner got made over the long haul. Slow cookers: a history, not just the ways they've come in and out of style, but what's happened mechanically to the machines over the years. We're Bruce Weinstein &…
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WELCOME TO OUR KITCHEN: We're talking about donuts and the debates they provoke!
Who doesn't love donuts? They're the treat many of us crave. But they do have a storied history. And they do inspire a great debate: glazed (or yeast-raised) vs. cake donuts. We're Bruce Weinstein & Mark Scarbrough. We want to talk about all things donuts! We want to hear your favorites, too.…
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WELCOME TO OUR KITCHEN: An interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH
We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a professional baker. Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new...
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ABOUT THIS SHOW
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!
HOSTED BY
Bruce Weinstein & Mark Scarbrough
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Frequently Asked Questions
How many episodes does Cooking with Bruce and Mark have?
Cooking with Bruce and Mark currently has 356 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Cooking with Bruce and Mark about?
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much...
How often does Cooking with Bruce and Mark release new episodes?
Cooking with Bruce and Mark publishes regularly with 356 episodes available. Check the episode list for the typical release schedule.
Where can I listen to Cooking with Bruce and Mark?
You can listen to Cooking with Bruce and Mark on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Cooking with Bruce and Mark?
Cooking with Bruce and Mark is created and hosted by Bruce Weinstein & Mark Scarbrough.
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