Rank #1: Homemade Pita Bread
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
Rank #2: Frozen Fridays: Vietnamese Coffee Frozen Custard
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
Rank #3: Culinary Myth #11: Oysters are an aphrodisiac
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
Rank #4: Culinary Myth #45: Spinach is a good source of iron.
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
Rank #5: Appliance Fridays: Internet Toaster Meme
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
Rank #6: Spicy Pork and Peanut Stew (in the pressure cooker)
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
Rank #7: Thanksgiving
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
Rank #8: Instant Pot Ramen
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
Rank #9: Appliance Fridays: Toasters
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
Rank #10: Culinary Myth #49: In the Middle Ages people covered the taste of rotted meat with honey and spices
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
Rank #11: Lemon Pudding
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
Rank #12: Slow Cooker Chicken with Figs and Parsnips
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
Rank #13: Eggnog
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
Rank #14: Culinary Myth #55: Recipe Cliches That Make No Sense
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
Rank #15: Culinary Myth #2: Poison Bananas!
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
Rank #16: Chocolate Chip Meringue Cookies
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
Rank #17: Mixer Meatballs
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
Rank #18: Chinese New Year Celebration with 2 Asian Sauces
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
Rank #19: More Instant Pot FAQs
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
Rank #20: Best Ever Lasagna
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