Cooking with Bruce and Mark

Writing 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 about two and a half years for a cookbook to finally be for sale.

Join us for an insid...

Jams, 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 authors of three dozen (and almost "plus one") cookbooks. We're here to share our ...

COLD 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 Weinstein & Mark Scarbrough, veteran cookbook authors who are about to publish our...

The 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 coolers. And what's making us happy in food this week.

Here are the segments for this...

We'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 for this episode of COOKING WITH BRUCE & MARK:

[00:54] Our one-minute cooking tip: ke...

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

[00:35] Our one-mi...

We 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, then begin to work inside it to create something new.

In this episode, we're going to...

What'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, superheated Dutch oven.

[02:31] What’s going on with eggs?

[12:56] What’s making Bruce ha...

How 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 this week.

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

[00:25...

Mark 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 & MARK:

[00:27] One-minute cooking tip: don't break your leg!

[01:21] What I am making m...

New 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 before we can both be back at it.

But in the meantime, Bruce has a one-minute cooking ti...

Candy. 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 cooking tip: serve appetizers to keep people out of the kitchen.

[03:00] Our holi...

Food 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 (and counting) cookbooks. We've written over ten thousand recipes for magazines. A...

Champagne 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:

[00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed sala...

If 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. We've published tens of thousands of original recipes in our career. So yep, we kno...

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...

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 f...

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 f...

A 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--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what...