Cooking with Bruce and Mark

著者: Bruce Weinstein & Mark Scarbrough
  • サマリー

  • 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!
    Copyright 2024 Bruce Weinstein & Mark Scarbrough
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あらすじ・解説

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!
Copyright 2024 Bruce Weinstein & Mark Scarbrough
エピソード
  • WELCOME TO OUR KITCHEN: We're talking about how to cook a turkey!
    2024/11/18

    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 dozen cookbooks (not counting the ones ghost-written for celebrities). We've been talking Thanksgiving for a long time in our career. We've got some tips and tricks to make that turkey the best it can be.

    Here are the segments for this episode of COOKING WITH BRUCE & MARK:

    [01:07] Our one-minute cooking tip: Keep the gravy warm in a thermos. (Seriously?)

    [03:54] How to cook a turkey: with a brine, from frozen, in a deep-fryer. Plus, alternatives to turkey for Thanksgiving.

    [27:47] What’s making us happy in food this week: turkey-rice soup and pear jam with almond butter.

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    31 分
  • WELCOME TO OUR KITCHEN: What happened to Chinese food in North America?
    2024/11/11

    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 podcast about that passion. We've developed tens of thousands of original recipes in our career and even ghost-written several cookbooks for celebrities.

    Thanks for being on this journey with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

    [01:11] Our one-minute cooking tip: Watch out for hidden caffeine in your food.

    [03:38] What’s happened to Chinese food in North America? Let's talk about the incredibly changed landscape of Chinese cooking, from the once-favorite chop suey to today's incredible range of dishes at regional Chinese restaurants in North America.

    [23:00] What’s making us happy in food this week: Korean rice cake carbonara and osso buco.

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    27 分
  • WELCOME TO OUR KITCHEN: We're talking about soy sauce!
    2024/11/04

    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 regional cuisines.

    We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.

    Here are the segments for this episode of COOKING WITH BRUCE & MARK:

    [01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.

    [02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.

    [23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

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    27 分

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