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cooking with bruce and mark

Updated about 19 hours ago

Arts
Food
Leisure
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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 with all the travails that could bring to this long-married couple. What's more, once a week they'll gleefully disabuse you of the greatest cooking mistakes they've seen in their years teaching classes, distilled into short, funny episodes. Twice a week at the same price! (Zero dollars.) You can't beat that. Plus, you'll laugh. Promise.

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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 with all the travails that could bring to this long-married couple. What's more, once a week they'll gleefully disabuse you of the greatest cooking mistakes they've seen in their years teaching classes, distilled into short, funny episodes. Twice a week at the same price! (Zero dollars.) You can't beat that. Plus, you'll laugh. Promise.

iTunes Ratings

30 Ratings
Average Ratings
28
1
1
0
0

Lovely podcast!

By katierosefun - Jan 22 2018
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Every episode is wonderful. Love the mix of humor, food appreciation, and genuine cooking/baking tips. Informative and funny podcast—keep it up!

Great information and lots of fun!

By JCScarb - Sep 22 2015
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Entertaining to listen to and full of information. Looking forward to the next one!

iTunes Ratings

30 Ratings
Average Ratings
28
1
1
0
0

Lovely podcast!

By katierosefun - Jan 22 2018
Read more
Every episode is wonderful. Love the mix of humor, food appreciation, and genuine cooking/baking tips. Informative and funny podcast—keep it up!

Great information and lots of fun!

By JCScarb - Sep 22 2015
Read more
Entertaining to listen to and full of information. Looking forward to the next one!

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Cover image of cooking with bruce and mark

cooking with bruce and mark

Updated about 19 hours ago

Read more

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 with all the travails that could bring to this long-married couple. What's more, once a week they'll gleefully disabuse you of the greatest cooking mistakes they've seen in their years teaching classes, distilled into short, funny episodes. Twice a week at the same price! (Zero dollars.) You can't beat that. Plus, you'll laugh. Promise.

Homemade Pita Bread

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This pita recipe goes with our schwarma-style leg of lamb from the last episode. They are two parts of a three-fer that leads up to Easter. (Next week, the sauces.) Baked outdoors on the grill (or in your oven), we love homemade pita, one of the easiest breads. The shaping is so simple: roll out balls of dough into rounds and grill them on a hot pizza stone. And while regular bread takes to 50 minutes in the oven, pita is done in just 3. So listen in as Bruce and Mark make part two of their Easter feast.

Mar 18 2016

15mins

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Frozen Fridays: Vietnamese Coffee Frozen Custard

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We're coming to the end of Frozen Fridays for the summer of 2016 but Bruce and Mark still have a few incredibly delicious ways to beat the end of summer heat. This episode it's with a recipe from their book A LA MODE: Vietnamese Coffee Frozen Custard. You learn the secret to using sweetened condensed milk in the ice cream custard and how to steep the perfect amount of coffee and cinnamon flavor into the mix without any extracts or short cuts. Plus you'll get, as always, tips and tricks for making the perfect ice cream every time. 

Aug 12 2016

11mins

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Culinary Myth #11: Oysters are an aphrodisiac

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We're all looking for the miracle food. Especially the one that not only tastes delicious but will make us supermen and superwomen in bed. Oysters are said to one of these viagra-laden culinary delights. Listen as we do a scene from Spartacus (you read that right) and then explain how this idea got started and tell you the true aphrodisiac that's already in your hands . . . sort of.

Jan 19 2016

2mins

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Culinary Myth #45: Spinach is a good source of iron.

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For years we've all been saying that spinach has a ton of iron. Why? Because Popeye would eat a can of spinach, build his muscles, and pummel Brutus to save Olive Oyle. The trouble is that spinach only has a small amount of iron but has a large amount of oxalic acid, which inhibits iron uptake, whoops! Find out how the whole mess started and what you can do to actually get more iron in your diet on today's episode. 

Sep 13 2016

4mins

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Appliance Fridays: Internet Toaster Meme

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If you've ever been on Facebook, then you've seen a bunch of cooking memes. Sped up recipes that are shot from above. Sometimes making something fun, sometimes making something horrible. And sometimes making something dangerous. A while back an Australian woman tweeted about a new recipe she did, making toasted cheese in her toaster by placing the toaster on its side. Well people made it and many people burned down their kitchens in the process. It was so bad that even Woman's Day magazine ran a notice telling readers not to try this. This week we're talking about these ever present internet cooking memes and why they may not be as benign as they seem. 

Sep 16 2016

11mins

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Spicy Pork and Peanut Stew (in the pressure cooker)

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Mark uses a pressure cooker. Well he did write the national bestseller THE GREAT BIG PRESSURE COOKER BOOK. But he's not often allowed to play with the ting! So he makes Bruce one of his favorite recipes from the book: a North African-inspired pork and peanut stew.

Mark is the writer and Bruce is the chef. Together, they've published twenty-seven cookbooks. But Mark doesn't cook much . . . until now.

Join Bruce Weinstein and Mark Scarbrough in the kitchen and learn a great new recipe, discover some incredible cooking techniques, and have a few laughs. 

Nov 20 2015

12mins

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Thanksgiving

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Thanksgiving is the one holiday that everyone cooks for. Even if you don't cook any other time of the year. But sadly, it's also the one holiday that everyone stresses out over. People even practice cook for Thanksgiving. They do a run through. And as food writers having written many articles about cooking for Thanksgiving we feel a little responsible for your stress. So we're here today to help you understand that Thanksgiving is just another meal. And the holiday is about the getting together, it's not about the food. So see your family, share a meal with friends, but do not stress out over cooking this holiday. Listen and find out why it's really easier than you think.

Nov 21 2017

9mins

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Instant Pot Ramen

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It's all about the sauce, 'bout the sauce, 'bout the sauce. You can always get away with store bought noodles for a bowl of ramen at home, but you cannot and will not find Ramen broth in the supermarket. And typically it takes days to make great ramen broth, building flavors with seaweed, chicken, pork, bacon, soy, scallions, and ginger. But in the Instant Pot you can do it in 2 hours and it tastes like it too you days. We've got the recipe for you right here and we'll tell you how to turn that broth into fast and delicious bowls of Ramen Soup. 

Feb 02 2018

19mins

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Appliance Fridays: Toasters

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It's Appliance Fridays and today we're talking about the most ubiquitous kitchen countertop appliance - the toaster. We all grew up with them: Simple machines that had 2 slots, one lever and a dial for doneness. Today's toasters are a lot more involved and a whole lot prettier than those of our childhood. And they can cost upwards of $400. We put 4 toaster models through their paces to see what all the hype is about and find out what new features and tricks the machines have that we just can't live without. And there are a few. Listen in and discover a world about toast that you never knew existed. 

Oct 20 2016

21mins

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Culinary Myth #49: In the Middle Ages people covered the taste of rotted meat with honey and spices

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It's Tuesday and we're taking down another long held culinary myth. This is one you can read anywhere. You probably even learned it in school. That in the Middle Ages people covered the taste of rotted meat with spices and honey. Where do we start to say how crazy that is. True, there was no refrigeration and in warm weather fresh meats went bad quickly. Which is why drying, curing, and smoking meats were so popular as ways of preserving them. And sometimes whole joints of meat were even submerged in vats of honey to keep them airtight. But no one ate rotten meat, period. There was no refrigeration but there was also no antibiotics or anti-parasitics. If you ate rotten meat you got sick and often you died. It's as simple as that. Plus spices were the commodity of the day. They were expensive. They were willed from father to son. They were considered treasures. Listen in to this episode to find out how this myth started and the next time you hear someone say that people covered rotted meat with honey and spices, you can set them straight. 

Oct 12 2016

5mins

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Lemon Pudding

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This week we are back with an incredibly easy and extremely decadent dessert. A rich creamy, mousse-like lemon pudding. Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horse-power high RPM blender? Then you need this recipe. We created it to celebrate the launch of our new book THE TURBO BLENDER DESSERT REVOLUTION and this dessert is revolutionary. Rich creamy pudding without turning on the stove or dirtying even one bowl. Just your blender. Listen in and find out how this works and get this amazing recipe. 

Oct 28 2016

11mins

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Slow Cooker Chicken with Figs and Parsnips

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We're back to recipes on Cooking with Bruce and Mark. And this week we bring you one of our favorites from our book THE GREAT AMERICAN SLOW COOKER BOOK. Slow cooker = Crock Pot in case you are not familiar with the term. And this dish Mark made for company last week and we all just flipped. It's braised chicken thighs with parsnips and dried figs with autumnal spices and orange zest. You just can't beat it. And it cooks on its own all day. Listen in and get the recipe. And share the recipe. And make the recipe. Trust us, you'll love the recipe.

Nov 03 2016

13mins

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Eggnog

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In this week's recipe episode Mark (the writer and the Christian) teaches Bruce (the chef and the Jew) how to make Eggnog, the most Christian of all holiday beverages (and perhaps of all beverages of all time). It's actually simple. There's no cooking, just a lot of whisking, a lot of milk, a lot of cream, a lot of sugar, and a lot--and we mean a lot--of brandy, rum, and bourbon. So listen in and find out how to make the easiest and most delicious holiday nog ever.

Nov 28 2016

13mins

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Culinary Myth #55: Recipe Cliches That Make No Sense

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After writing over 30 cookbooks, we know a thing or two about how to describe what's going on in the kitchen. And it drives us nuts to read recipes that offer up instructions that just don't make sense. De-bone the chicken? Hmm, do you de-peel and apple? Nope? Then you don't de-bone a chicken, de-pit an olive, or de-peel and banana. You simply bone, pit, or peel them.  But there are more and we'll offer you up a laugh filled episode as we take down these culinary recipe cliches.

Nov 22 2016

7mins

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Culinary Myth #2: Poison Bananas!

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No, you cannot be poisoned by a banana stored in the fridge--even if the skin has turned black. How do these stupid internet rumors get started? We'll tell you what's really going on and why sometimes it's best to store your bananas in the refrigerator.

Nov 17 2015

3mins

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Chocolate Chip Meringue Cookies

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Cookie swap, anyone? How about chocolate chip meringue cookies? Mark has never made them before. They can be tricky. But he's got Bruce there to make sure these holiday cookies come out right.

Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.

Nov 13 2015

8mins

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Mixer Meatballs

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Chef Bruce has got a few tricks up his sleeves to make the best meatballs. And there's even something he doesn't want you to know. He often uses jarred marinara sauce. Don't tell. Just make 'em.

Oct 04 2015

11mins

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Chinese New Year Celebration with 2 Asian Sauces

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This month we'll celebrate the Year of the Rooster. And to start the festive activities off we're making 2 aromatic, spicy, and mouth-watering Asian sauces for noodles, dumplings and other celebratory dishes. Get these recipes on our website www.bruceandmark.com or listen in an find out how to make these incredible Chinese Delicacies. 

Jan 12 2017

21mins

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More Instant Pot FAQs

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Our last Instant Pot FAQ episode was so popular that we decided to record another one with all new questions taken from members of the Instant Pot Community on Facebook. Questions like can you halve a recipe and if so do you halve the cooking time? Or what about leaving the house with the IP on, yes or no? Have a listen and you'll learn even more about your favorite appliance and how it helps make delicious dinners faster than ever.   

Oct 08 2018

20mins

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Best Ever Lasagna

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Ever wish you could eat lasagna everyday. We do, and with our new recipe it's almost possible. The secret is cutting the components down to 4 things.... the most important is the no boil noodles. If you don't know about them, get your head out of the sand and check them out. You put them into the lasagna without having to boil them first and they cook up perfectly right in the casserole. Second is Marinara. Don't have your won sitting in the freezer? Then go for jarred but listen in and find out what to look for so you know you're getting the best stuff. Sausage  - yeah, you have to brown up some sausage meat, but how hard is that? And finally, a simple to make parmesan cream sauce - well, this is COOKING with bruce and mark and you have to do something! 

Jan 05 2018

17mins

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Top Holiday Food Gifts

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Looking for a delicious and unique holiday gift this year? We're offering up our favorite food gifts in this holiday episode. These are items we'd love to receive and bring to all the foodies in our lives. Have a listen and get your hands on some of these amazing food surprises for the holidays and for someone you love. 

Dec 09 2019

17mins

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Air-Fried Chicken Fried Steak

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Chicken fried steak brings up all sorts of images - some mouthwatering - some terrifying. Terrifying because all that deliciousness comes at a huge calorie load. Unless you air-fry it. It's till crunchy and crispy and delicious and mouthwatering but no deep frying, no pots of oil, just the best the south has to offer. And we'll show you how to get the perfect crust in your brand new airfryer! 

Dec 03 2019

12mins

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Egg Nog -

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Nothing beats Eggnog. It's like the most velvty melted ice cream you can imagine with extra booze and it's all for drinking. But for proper eggnog you have to age it a few weeks before serving so now is the time to make yours for this holiday season. Just make sure you have eggs, sugar, cream, milk, bourbon, rum, and brandy on hand. And remember this holiday, this delicious creamy drink is as good in a glass as it is over breakfast cereal!

Nov 26 2019

14mins

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8 top kitchen tools and gadgets

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You love to cook obviously, you're listening to (and hopefully subscribing to) our cooking podcast. And this week we are going to tell you all about our favorite cooking tools and gadgets. These 8 handy and inexpensive items will make your cooking better, easier, more fun, and they make great house gifts and holiday stocking stuffers! 

Nov 18 2019

15mins

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Common Air-Frying Mistakes - and how to avoid them

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Everyone is love with the air-fryer but we see it all the time on social media. Problems. Fried chicken that's too dry or Steaks that are burned on the outside and raw in the middle. We've got you covered in today's episode where we talk about the most common mistakes you can make when using your air fryer and how to avoid those mistakes. Guaranteeing you perfect food every single time.

Nov 11 2019

14mins

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Air Fried Chicken

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Nothing beats fried chicken. But the mess, the oil, the calories from deep frying. This week we use our air fryer to make 2 kinds of delicious fried chicken without all that oil, without deep frying. But both styles render up a crispy crunchy juicy piece of fried chicken that you won't soon forget. One is a classic buttermilk soaked chicken air fried in a seasoned flour coating. The other takes boneless skinless thighs and coats them in a mixture of ground pork rinds and panko for a super crispy coating that tastes like it was deep fried. Give a listen and see if you don't agree that air frying chicken is the best way to make this delicious indulgent treat. 

Nov 04 2019

15mins

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Air Frying 101

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Air fryers are the new instant pots. The appliance of the year - of the decade. You can get a fried crunch with almost no oil and you can reheat left overs almost as fast as with a microwave but end up with a crispy finish on everything from left over pizza to frozen egg rolls. But air fryers remain a mystery to a lot of people. How exactly do they work? And why do some come with a drawer while others look like a toaster oven? In today's episode you'll learn everything you need to know to get started air frying from how to choose the right model for you and what's the best dinner to start off with. 

Oct 28 2019

18mins

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The Best Thing About Writing Cook Books

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A few episodes back we talked about all the trials and travails of writing cookbooks. In this episode we cover all the wonderful bits and delicious pieces of our career. Our next book THE ESSENTIAL AIR FRYER COOKBOOK comes out in November and it's our 32nd cookbook. That's a lot of recipes, a lot of great food, and time spend with a wonderful community of professional and non-pro foodies. Listen and see just how much fun it really is to create a cookbook from start to finish. 

Oct 21 2019

16mins

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THE PEANUT BUTTER SHOW

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Peanut Butter is America's favorite food for good reason -- it's delicious, nutritious, inexpensive and totally versatile. It's so popular that a few years ago, Bruce and Mark were interviewed by Barbara Walters about peanut butter when they wrote THE ULTIMATE PEANUT BUTTER BOOK. In today's episode, they talk about how and when peanut butter was created and share plenty of incredible ideas, tips, and tricks for adding peanut butter to everything from slaws to stews. 

Oct 14 2019

16mins

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The Worst Thing About Writing Cook Books

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Bruce and Mark have published 32 cookbooks in the past 20 years. They've seen it all, the good, the bad, and the ugly. In today's episodes they talk about the challenges they face every day in testing recipes, endless shopping, and tasting enough food everyday to feed a large family. They love what they do, and keep coming up with new ideas for new books. But in today's episode they share some of the struggles - the worst parts of writing a cook book. 

Oct 07 2019

16mins

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The Marshmallow Show

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Marshmallows are sweet, sticky, delicious and useful in lots of recipes. Most people think they're made with egg whites but in fact, they're made from gelatin. We'll tell you how to make your own and a offer ton of ideas to use marshmallows (store-bought or homemade) - and we have a ton of laughs along the way. 

Oct 01 2019

17mins

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Stirred Not Shaken: Episode 195

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In the old days Martinis were always made with Gin and stirred, not shaken. Then along came Bond.... James Bond. His preferred method was shaken not stirred. What a douche. So now we have to go back and explain what happens when you shake a drink vs stirring it and why sometimes stirring is just the way to go.... otherwise, well listen and find out. 

Sep 23 2019

15mins

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Fall Tomatoes Episode 194

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It may be early autumn in New England, but tomatoes are at their height and bruce and mark spend the day in the kitchen turning 25 pounds of tomatoes into 10 quarts of marinara. It's delicious, it's fun, and it's full of laughs.

Sep 16 2019

20mins

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Episode 193: Simple ways to avoid common cooking mistakes

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Bruce and Mark respond to listeners questions about avoiding simple cooking mistakes. You'll discover the secret to perfectly cooked steaks and chicken, how to keep your cookies from flattening out, and how to make the most perfect cheesecake every time. 

Sep 09 2019

15mins

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Episode 192: Easy Comfort Meatloaf

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Meat loaf is such an American staple - a total comfort food. But it's often too complicated - soak the bread then squeeze it dry, saute onions, blah blah blah. Or version is superfast, super tasty and done in one bowl. And in this episode we tell you how to bake it ion the oven or cook it in your Instant Pot. Plus there's a video that goes along with it at 

https://www.youtube.com/channel/UCEHB7jMymvg63b6x30qx5Jw/videos

Sep 02 2019

15mins

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Episode 191: The Chocolate Episode

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Bruce and Mark respond to a listener request for more chocolate on the show. So in this episode they give a little history of this global favorite and a recipe for the best chocolate chip cookies ever. 

Aug 26 2019

15mins

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Email Questions From Listeners

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Bruce and Mark answer questions from listeners about everything from the proper way to cook with the Instant Pot to How to easily cut a cheesecake. Listen in to learn a few tips and have a few laughs. And send us your questions, you never know when they may end up in another episode. 

Aug 19 2019

21mins

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Instant Pot Chicken TerIyaki

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Bruce and Mark offer up tips for cooking frozen meat right in your Instant Pot without having to thaw it first. And they make a tasty Chicken Teriyaki. 

Aug 12 2019

17mins

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THE BACON SHOW

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We've written a book on ham, on peanut butter, on ice cream, chocolate cookies, shrimp, potatoes, and more but we've never covered America's truly favorite food until now. Having just come back from a trip to the UK we can assure you that we do, in fact, have the worlds best bacon here in the USA. And we'll suggest some new ways to cook it as well as to cook with it. Bacon Chocolate Chip Cookies anyone?

Oct 16 2018

18mins

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More Instant Pot FAQs

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Our last Instant Pot FAQ episode was so popular that we decided to record another one with all new questions taken from members of the Instant Pot Community on Facebook. Questions like can you halve a recipe and if so do you halve the cooking time? Or what about leaving the house with the IP on, yes or no? Have a listen and you'll learn even more about your favorite appliance and how it helps make delicious dinners faster than ever.   

Oct 08 2018

20mins

Play