Imagine super fast and super easy 2-ingredient sweet and creamy frozen yogurt. Or super simple curried chicken. An d half dozen other yogurt recipes -- well, we have them in today's episode. Whether you like Greek yogurt or regular-style, vanilla or plain, low fat, fat-free, or full-fat, we have you covered with incredible ideas and lots of laughs that you can only find on Cooking with Bruce and Mark.
As hard as it is to come to grips with, sometimes we all have a tiny bit of booze in the bottle that's either not enough for a couple of cocktails or the beer's gone flat, or some other horror. In today's episode we give you great culinary ideas for that tiny bit of vodka, the drop of tequila, and all those half bottles of flat beer. Plus we tell you how to avoid backwash and cigarette butts in your cooking!
Typically, these little oily fish are packed cheek to jowl in tiny cans and topped with olive oil. And yes, they're good for you. But not everyone is in love with them right out of the can. We've got some ideas that use these tasty little filets in ways you may never have thought of. So listen in and discover the culinary secret chefs (and pretty much the rest of the world) already knows.
We all have a jar of honey in our pantry. And aside from putting some in our tea, spreading some on toast, and sweetening our smoothies, most of us rarely touch it. The good thing is honey lasts forever. The other good thing is that we have 10 ideas to use honey in cooking that will have you falling in love with this sweet sticky liquid all over again.
If you're like us, you have a a jar of salsa in your pantry or your fridge and you save it for chips. But we've got lots of ideas to use up those jars of salsa including making a great fish dinner, burgers, and more.
We all have a bottle of ketchup in our fridge. And mostly it's reserved for french fries or burgers. In today's episode we'll offer up ideas for using this sweet and tangy condiment in ways you may never have thought of. And you know those little ketchup packets you get at fast food restaurants? We even have a few tricks for those as well!
Here is part 4 (the final episode) of our series So You Want To Write A Cook Book. The recipe testing is done. The kitchen work is over. And now it's time to sit down and write the book. In this episode Mark offers tips and advice on writing - the discipline of writing stay the same whether it's recipes, fiction, or memoir. It's creative process but it's also hard work and with Mark's help everyone can learn to ...
In the third installment of So, You Want To Write A Cook Book, we take you into the kitchen. You'll see how we approach flavors and recipes and how we go about the day to day testing of recipes and structuring them into a book. Too many soups? Not enough noodles? We cover how we make those decisions and offer up some advice that will help with your cooking day in day out even if you never write a cook book.
In part 2 of how to write a cook book, we talk about platform. What is it? How do you grow it? Both are key questions to answer before you begin to formulate your cook book idea and approach agents or publishers.
Bruce and Mark have published over 35 cookbooks and in this exclusive 4 part series explains what you need to know to publish your first cook book.
It's America's favorite food. And we're turning it into America's favorite ingredient. Peanut Butter can be the secret behind tastier oatmeal, richer sauces, and deeper marinades. Listen for our take on this secret ingredient to make all you cooking taste better.
In this episode we go over different styles of knives from paring to carving, chef's to serrated. We'll tell you why you need each kind and what you'll use if for. And we'll tell you the best way to store and care for your knives.
In the kitchen, we have tools we love and tools we can live without. But a good kitchen knife is the one thing we all need. But what makes one knife better than another? In this episode we explain the anatomy of a knife and what to look for when choosing a new knife for your kitchen.
Whether it's sweet, spicy, vinegar based, mustard based, or smokey, BBQ sauce is the one condiment that is overlooked in almost all kitchens. yet it can be a useful tool to brighten up the flavors of just about everything. In this episode we offer 10 ways to use the bottles marvel on everything from ruben sandwiches to potato salad.
Even during this pandemic- we all need to eat. And to do that we need to go to the grocery store. And we can do it without fear, without panic, and without emptying the shelves of everyday necessities that we all need. On this episode we talk about our experience shopping for groceries during the pandemic while we're practicing social distancing and we hope if gives you some sense of control when you have to go out and buy food...
Most of us are stuck at home. Some alone, some with kids. And our favorite restaurants are closed because of the corona virus and even take out is iffy. Which is one reason the supermarket shelves are empty - so many people are now cooking for themselves. And that alone can add the dome people's anxiety level which is already through the roof. We've got some suggestions staying calm in the kitchen and getting through these ...
If you avoid dairy or are interested in dairy milk alternatives then you probably already know about soy milk and probably almond milk. In today's episode we talk about them plus other nut milks like cashew milk. And we discuss the current favorite Oat Milk.
Good burgers start with good meat and then there's a battle between the gas grill, charcoal, and the cast iron skillet. We'll give you the run down on all of it plus our favorite toppings in this homage to the western world's favorite food.
We are not alone in our love of the Instant Pot. Millions have them. And over 200,000 people have our first Instant Pot Book THE INSTANT POT BIBLE. Today we're sharing a few hacks/tricks we learned about the pot in creating and testing thousands of recipes. Got a hack you what to share? Leave a comment. And please, subscribe to this podcast so you don't miss an episode.
We've been writing about food for over 20 years and we've seen the industry change with new media, a fractured media landscape, and more empowered and enlightened audience. Yet so many food writers (us included) make the mistake that we are still reaching people under the old model: Hyping the gimmick, trying the hard sell, and not connecting with people on more personal level. In today's episode we talk about the ways ...