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!
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Thyroid, stress, inflammation, gut issues, and not sleeping well? Welcome to the Nutrition's My Life Podcast!! I'm a Registered Dietitian that specializes in thyroid and gut health. I also am a health warrior myself! This podcast is a place to learn about hypothyroidism and what foods and habits are helpful. I talk anxiety a lot because it's a big symptom of mine and I help you understand the mind - gut connection. You'll learn more about inflammation reduction, how to sleep better, have mor ...
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WELCOME TO OUR KITCHEN: We're talking about food recalls!
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24:13Food 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! To find that book, please click on this link. We've al…
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WELCOME TO OUR KITCHEN: We're making a cold canning batch of bread-and-butter pickles!
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20:19Bread-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 batch of this pickles. And no need to copy this recipe do…
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WELCOME TO OUR KITCHEN: We're making eighteen-spice curry oil!
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24:31Curry 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 you'd like a copy of that book, please click here. We've …
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WELCOME TO OUR KITCHEN: We're making Cowboy Candy!
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26:29Cowboy 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 things for the fridge or freezer without the need of …
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WELCOME TO OUR KITCHEN: We're talking about Korean food!
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32:52Do 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 seasons in small batches without any pressure or steam …
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WELCOME TO OUR KITCHEN: We're talking about soy sauce!
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24:10Soy 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 have written three dozen cookbooks. This podcast is al…
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WELCOME TO OUR KITCHEN: We're talking about kitchen updates!
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25:10Kitchen 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 updates and remodeling ideas. We've also got a one-minute c…
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WELCOME TO OUR KITCHEN: We're talking about pickles!
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26:18Pickles. 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 designed to make a few jars for the fridge or freezer. If y…
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WELCOME TO OUR KITCHEN: We're talking about the step-by-step process of publishing a cookbook!
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33:44Writing 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 thought we'd take the time and explain why it takes abo…
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WELCOME TO OUR KITCHEN: We're talking about all sweet things preserved!
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30:02Jams, 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 world? We're Bruce Weinstein & Mark Scarbrough, the …
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WELCOME TO OUR KITCHEN: Introducing Cold Canning, our next cookbook!
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22:29COLD 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, kimchi, pickles, relishes, and much more! We're Bruce…
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WELCOME TO OUR KITCHEN: Let's talk about snacks for a road trip!
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19:43The 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 share with you. Plus, a one-minute cooking tip about c…
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WELCOME TO OUR KITCHEN: Foods We Love AND Foods We Hate (Part 2)
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28:35We'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 making us happy in food this week. Here are the segments f…
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WELCOME TO OUR KITCHEN: Foods We Love AND Foods We Hate (Part I)
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26:54We 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. This is our podcast about our passion for food. Here a…
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WELCOME TO OUR KITCHEN: We're talking about developing a recipe!
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27:13We 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 crust, a roast, a pastry cream. You accept the frame…
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WELCOME TO OUR KITCHEN: What's up with eggs?
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14:32What'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 one-minute cooking tip: bake some breads in a heavy, sup…
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WELCOME TO OUR KITCHEN: All about pork belly!
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17:14How 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 as well as something that's making him happy in food t…
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WELCOME TO OUR KITCHEN: Bruce is still cooking for the ailing Mark!
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12:25Mark 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 segments for this episode of COOKING WITH BRUCE & MAR…
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WELCOME TO OUR KITCHEN: Where have we been? And a possible New Year's resolution!
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8:37New 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 for a month and why it may disappear for a bit more b…
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WELCOME TO OUR KITCHEN: We're talking about our memories of holiday candies!
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24:42Candy. 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 of COOKING WITH BRUCE & MARK: [01:01] Our one-minute …
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WELCOME TO OUR KITCHEN: We're laughing about our career in food magazines!
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27:04Food 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 Bruce Weinstein & Mark Scarbrough, authors of three dozen…
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WELCOME TO OUR KITCHEN: We’re talking about champagne alternatives for the holidays!
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20:41Champagne 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 segments for this episode of COOKING WITH BRUCE & MARK: [0…
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WELCOME TO OUR KITCHEN: We're talking about things to do with leftover turkey!
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19:05If 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 Scarbrough, authors of three dozen (and counting) cookbooks. W…
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WELCOME TO OUR KITCHEN: We're talking about how to cook a turkey!
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30:43It'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 f…
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WELCOME TO OUR KITCHEN: What happened to Chinese food in North America?
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27:06In 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 thou…
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WELCOME TO OUR KITCHEN: We're talking about soy sauce!
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26:41Soy 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 Scarbroug…
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WELCOME TO OUR KITCHEN: We're talking about beverages for the holidays!
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15:51A 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 published tens of thousands of recipes in our career--…
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WELCOME TO OUR KITCHEN: We're talking about all sorts of syrups!
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21:54Tree 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 for the old GOURMET magazine and we want to share the…
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WELCOME TO OUR KITCHEN: We're talking about apples!
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17:38It'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. We've got a passion for food and cooking. Thanks for …
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WELCOME TO OUR KITCHEN: It's the mustard-ketchup showdown!
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21:43Mustard 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 thousand original recipes in our career. And we've b…
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WELCOME TO OUR KITCHEN: We're talking about the great pizza debate!
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21:35Pizza. 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 both the grill and the oven. If you want to see that boo…
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WELCOME TO OUR KITCHEN: We're talking about what's happened with the slow cooker!
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20:19If 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 & Mark Scarbrough. We've written over three dozen cookbook…
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WELCOME TO OUR KITCHEN: We're talking about donuts and the debates they provoke!
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20:07Who 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. We've also got a one-minute cooking tip about simple syr…
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WELCOME TO OUR KITCHEN: An interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH
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25:44We 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 cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a cop…
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WELCOME TO OUR KITCHEN: We're talking about Girl Scout cookies!
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17:43Girl Scout cookies! We can't resist. They've got a storied history. And they've changed over the years. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen (and counting!) cookbooks. We're up for anything food and cooking. And this is our podcast to explore that passion--including Girl Scout cookies! Thanks for coming along on our jo…
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WELCOME TO OUR KITCHEN: We're talking about the evolution of cooking videos!
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22:03Everybody seems to love cooking shows and now cooking videos. We've been in the food business for twenty-five years and have seen the major changes in these videos firsthand. Shows have moved from instruction to almost shorthand entertainment on TikTok. We've made them all, appearing on PBS shows and even The View, then creating instructional video…
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WELCOME TO OUR KITCHEN: We're making plum chutney!
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19:49Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too. We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks …
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WELCOME TO OUR KITCHEN: We're talking about what happened to The Instant Pot!
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26:54The Instant Pot became a true craze. Even an international craze. At one point, a major department store was selling up to sixty Instant Pots per minute. But things have dramatically changed. And we know why. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks including THE INSTANT POT BIBLE and THE INSTANT POT BIBLE: COPYC…
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WELCOME TO OUR KITCHEN: J M Hirsch, author of FREEZER DOOR COCKTAILS
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24:18JM Hirsch is no stranger to this podcast. He's got a new book out, all about building cocktails you can keep in your freezer door, ice cold for when friends drop over or you want to kick back. Join us as we welcome him back to our show. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (with more coming!). We've been contrib…
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WELCOME TO OUR KITCHEN: We're making meatballs!
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20:22Who doesn't love meatballs? Well, maybe Mark, as you'll hear. But we're making meatballs even Mark will eat! We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks and tens of thousands of original recipes. We've been in the food business for almost twenty-five years. This is our podcast about our passions: food and cooking. …
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WELCOME TO OUR KITCHEN: We're talking about chili sauces and condiments!
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27:06Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Mid…
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WELCOME TO OUR KITCHEN: We're talking about the trap of authenticity in recipes.
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27:01What's authentic? How do you label that authenticity, particularly when it comes to recipes from cultures other than your own? These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we …
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WELCOME TO OUR KITCHEN: We're making grilled beef short ribs!
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16:02It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long. We're veteran cookbook authors Bruce Weinstein & Mark…
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WELCOME TO OUR KITCHEN: Renato Poliafito, author of DOLCI!
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21:06We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com. This podcast is about our passion: food and cooking. We're so happy you joined us. Thank you for tha…
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WELCOME TO OUR KITCHEN: We're making beef chow fun!
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17:16Beef chow fun! Is there better take-out? (Or take-away?) It's always been one of our favorites. But we live in rural New England . . . so we have to make our own. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks and been contributing editors and/or columnists at a host of magazines (back in the day). We're working on our…
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WELCOME TO OUR KITCHEN: We're making potato salad!
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16:00Who doesn't love potato salad? We're making a recipe that was mentioned on our Facebook group (COOKING WITH BRUCE & MARK) by a listener: potato, pasta, a combo of potato and macaroni salad. A great treat. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now th…
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WELCOME TO OUR KITCHEN: We're talking about the evolution of the modern grocery store!
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29:42Let's talk about the grocery store! Not about what's there or how to find the best that's there. Instead, about how the modern grocery store got to be the way it is . . . and maybe some notions of where it's headed. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks through several New York publi…
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WELCOME TO OUR KITCHEN: We're talking about how to up your pizza game!
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24:42Who doesn't love pizza? With better crusts, even gluten-free crusts, and a bigger range of toppings than years past, pizza has become almost a food category in and of itself. So let's talk about how to up your pizza game! We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've even written a book about pizza. But this podcast isn't about ou…
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WELCOME TO OUR KITCHEN: We're taste-testing cold brews!
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23:44Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've cho…
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NMLP Season 2 Episode 6 : FIVE nutrition facts you need to know!
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17:09These are five nutrition facts you need to know! When you gain weight reintroducing carbohydrates into your diet, the weight you're gaining is: glycogen storage (glycogen is stored blood sugar that we store in our muscles and liver) Water weight. When carbohydrates are broken down / metabolized a byproduct is water! Simply by eating carbohydrates o…
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