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Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer, as they work their way through recipes and culinary myths. Once a week, they'll cook through a recipe in real time--complete...
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 snobb...
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 gard...
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 t...
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...
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 us...
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 ma...
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 countr...
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 to...
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 p...
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 Weinst...
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...
Burgers! What are they without their toppings? Let's talk about the most popular trends for burger toppings in 2025! We're Bruce Weinstein &...
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 a...
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...
No doubt, the internet is being flooded with AI recipes. In fact, even unscrupulous publishing is being flooded by these generated recipes a...
What happens when you don't have on hand what a recipe requires? We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over t...
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 ca...
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 do...
Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible. We're making eighteen-spice curry oil, a great finishing...
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...
Do you have a favorite Korean restaurant? Or a favorite dish? Or a favorite ingredient? We do! To all! We're Bruce Weinstein & Mark Scarbrou...
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....
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 kitche...
Pickles. Sounds easy, right? But pickles and pickling are more complicated than you might expect. We're Bruce Weinstein & Mark Scarbrough, a...
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...
Jams, jellies, preserves, savory jams, conserves, and chutneys! You know that with the publication of our revolutionary book COLD CANNING we...
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, n...
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 &...
We're still on our kick about personal tastes. After three dozen cookbooks, we're nothing but opinionated about food! It's our passion, afte...
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 sur...
We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published...
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 broke...
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 (witho...
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 cook...
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....
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 o...
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...
Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very. We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook auth...
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 b...
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 wi...
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...
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...
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-st...
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 tast...
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...
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 culin...
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 o...
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...
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...
We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a profession...