June 23, 2025 • 24 mins
What happens when you don't have on hand what a recipe requires?
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks (not counting the ones we ghostwrote for celebs). This podcast is part of food and cooking passion.
We've got a one-minute cooking tip about getting more flavor in your food. We're also talking about various easy food substitutions. And we'll tell you what's making us happy in food this week.
Our latest cookbook is COLD CANNING: small-batch preserving without any pressure or steam canner. You can check it out at this link.
Here are the segments for this episode of COOKING WITH BRUCE & MARK.
[01:23] Our one-minute cooking tip: substitute other liquids for water in many boiled or braised dishes.
[03:58] Food substitutions: easy swaps to make sure you can create a recipe.
[22:26] What’s making us happy in food this week? Knackwurst and fresh nectarines!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
bruce (00:01):
Hey, I am Bruce Weinstein and this is the Podcast Cooking with
mark (00:03):
Bruce and Mark.
And I'm Mark Scarborough, and togetherwith Bruce, we have written 37 Cookbooks.
We've got a new one outthis summer, cold Canning.
It's out in about a monthfrom when this podcast drops.
Of course, you may be listening to thispodcast completely beyond the moment that
it drops, but it's out in July of 2025.
It's a book called Cold Canning, allabout canning small batches, two or
(00:24):
three jars of your favorite preserves.
Chutneys.
Conserve.
Salsa.
Salsa, macha, chili, crispbarbecue, sauces, ketchups.
Oh my gosh.
It goes on and on and on.
I think there's even recipessitting there for doga.
I think there's mm-hmm.
bruce (00:39):
Hot fudge sauce.
There's hot dessert sauces.
mark (00:42):
It's insane.
What's in that book.
425 recipes.
You can check it out where.
Ever.
You can find books bookshop.com,
amazon.com,
all those kind of places.
There's even a link to buy thatbook in the player for this podcast.
Or you can go to ourwebsite, Bruce and mark.com,
or cooking with Bruce and mar.com.
Okay, onto the podcast.
(01:03):
We've got a one minute cookingtip, as is traditional.
We're gonna talk about.
Some food substitutions, some that youmay know and some that you may not.
This is in the making of food.
What can you swap around?
Mm-hmm.
One for the other, and we'll tell youwhat's making us happy in food this week.
So let's get started.
bruce (01:23):
Our one minute cooking tip.
Avoid cooking with water if you can.
Water can dilute the flavors ofyour food that's being cooked.
So instead of using water, try usingstock chicken stock, beef stock,
vegetable stock, or broth wine.
Wine adds extra flavoredjudicious beer, for example.
mark (01:41):
Okay, I'm gonna stop.
Yeah, well, go ahead.
No, you're gonna say.
For example, by the, like
bruce (01:44):
you're cooking rice and you're gonna cook it in water.
Oh, okay.
Try putting chickenbroth a vegetable broth.
Instead, it goes from a bland sideedition to something really flavorful.
mark (01:53):
Yeah.
And that, that was what I was gonna say.
I didn't even know about.
I, I know this is ridiculous,but I didn't even know about
cooking rice in broth until Bruce.
Did it.
And I, I, I was dumbfounded.
Why didn't I think of this?
So you can cook in all kindsof things without using water.
Now sometimes water is necessary.
Mm-hmm.
In a dish because sometimesyou want a really pure flavor.
And I noticed that a lot ofAsian dishes particularly will.
(02:16):
Add water to the dish.
Yep.
Because they wanna keepthe chilies really present.
They don't wanna muddy them up mm-hmm.
With other flavors.
Or they wanna keep thespices really present.
But again, if you're gonna make asoup, let's say with chicken, let's
say, you know, chicken soup, right?
With, uh, chicken thighs, I don'tknow, in some root vegetables.
This is the kind of thing I make.
(02:36):
I never make that with water.
I.
Always make that with chicken broth, itjust adds, I start with canned broth.
bruce (02:43):
It adds to the flavor.
It just makes it deeper, more complex.
If I'm making any kind of a stewand the original recipe said add
water, oh, I'm always gonna addmaybe some water, but also broth.
I'm gonna add some wine,maybe a bottle of beer.
You're going for liquid and liquidshave flavor, so add flavor to your food.
mark (03:01):
Right.
And just to say one morething before we go on this.
We're talking about cooking,not baking in this instance.
So this is not part of the substitutions.
No.
That are ahead.
Alright, so before we get to thesubstitutions ahead, let me say one more
word about our new book, cold Canning.
If you are interested in preservingthe best of this season, if you're
(03:21):
interested in putting it up, but youdo not wanna make enough to survive
the apocalypse, instead, you'd like.
To make, uh, two or three jars ofstrawberry jam out of those strawberries
you find fresh at the market.
We have got the answersfor you in cold canning.
If you wanna make two or three jarsof a fabulous chili crisp, oh my
gosh, Bruce has so many crazy chilicrisp that he created for that book.
(03:45):
Some with cranberries and walnut,some with Nori dried seaweed.
Uh, sheets, so, which make them a verybriny chili ghost as well as the classics.
If you wanna do that, check outour book, cold CADing, wherever
books are sold this summer.
Okay, onto the questionof food substitutions.
bruce (04:06):
Have you ever given someone a recipe and then they responded to you
like a few days later and said, oh,your recipe's terrible, it didn't work.
And you say, well, why didn't it work?
And they're like, well, you know, I don'tlike chicken, so I use tofu and I don't
like tomatoes, so I just left them out.
Right, right.
Because then it's not.
The dish anymore.
mark (04:24):
I, I, I taught a friend, this is long, long, long ago.
I was in my early twenties and Itaught a friend how to make pie crust.
'cause I was always making pie.
My grandmother was a baker.
You were the king of pie crust.
Thank you.
You make
bruce (04:34):
the best pie crust.
Thank you.
I
mark (04:35):
make a very crisp, short crus.
It's very thin and, uh, I have awhole technique to do this, but
that's a whole nother matter.
So anyway, um, I make a, a podcastand I was bringing pies to places
and this woman wanted to take.
The pies to work.
So I went over to her apartment andI taught her how to make a pie crust.
I, we rolled them out, we worked on it.
(04:56):
We showed her the tips and thetricks and all this stuff, and
I think we even made a pie.
But that's not what she was gonna do.
She was gonna then, you know,I don't know, keep them, I
ran a pig out on it in bed.
I don't know, but I'm in bed.
Nice.
Why not?
She was gonna make a few pies, two orthree pies to take to work down the road.
So.
Comes the day when thepies are to be made.
(05:18):
She makes the pie she takes to work.
She calls me, she says,your recipe's terrible.
The pies don't work.
Okay?
Here's what happened.
She took the flour for the pie crust andshe didn't have any more flour in her
apartment, and so I'm not lying to you.
She substituted cordon starchbecause, and when I said, why,
because she said it's white.
(05:39):
I thought white substituted for white.
I don't know where shecame up with this idea.
Of course, it just made a gloppy.
Horrible gelatinous messon the bottom of the pie.
And of course they were all ruined.
Duh.
So you can't substitutecorn starch or corn flour?
No.
For all purpose or plain flour?
No.
Mm-hmm.
Baking is a science.
(06:00):
Yeah.
And in fact, most substitutionsin baking are difficult.
Mm-hmm.
To say the least.
I mean,
bruce (06:06):
let me, let me counter that with saying that there are many
recipes and baking that are forgiving.
When it comes to ingredient swaps,especially muffins and quick
breads, you know, they, they are,they're not very fussy things.
You could,
mark (06:18):
well though, quick breads collapse easily.
If they get too heavy, they
bruce (06:21):
can, but sometimes they're still okay to eat.
I mean, tweaked cookies and bars,you know, they, they come out okay.
They may have a slightlydifferent texture if you use.
You know, granulated sugar withmolasses instead place of brown sugar.
I mean, they might be crunchier, theymight be sweeter, but the results are
usually delicious and most people won'tnotice maybe until you start to substitute
(06:43):
things like dairy and eggs, and thereare certain ways to go about that.
mark (06:47):
Yeah.
Okay.
So let me just say, before we talkabout that, let me just say that
in baking, here's the problem.
There is an algorithmicratio between acidity.
I know this is crazy, but betweenacidity and some of the ingredients.
That lemon cakes and brownies and cookies.
So there's an algorithmic relationshipthere, and the minute you start to
change that, the rise is going to change.
(07:08):
And that, by the way, the acidic contentis brought about partly by sugars,
which function as acidic compound.
Compounds inside of baked products.
Mm-hmm.
It's a complicatedformula to say the least.
So while yes, of course you cansubstitute pecans for walnuts.
Mm-hmm.
Or yes, of course you can substitutedried cranberries for raisins or Yes,
(07:30):
of course you can substitute the thealmond extract for vanilla extract.
Yep.
You can't necessarily just throwchocolate chips into a batter.
Nope.
You can't.
You can't necessarily do itbecause it's gonna change that.
Acidity algorithm.
Mm-hmm.
Because there's sugar in chocolate chips.
bruce (07:48):
Isn't it funny that sugar is both a liquid in recipes?
Yeah.
And it adds acid.
It's really an interesting,very interesting ingredient.
So if you're
mark (07:56):
a baker, you know that sugar actually is treated as
a liquid and baking recipes,
bruce (08:00):
right?
I wanna start with the easy things, right?
So these here are thingsthat you can just swap.
So we make this really easy sour cream.
Yogurt creme fresh.
Virtually interchangeable.
Yes, virtually.
However, when we're talkingabout yogurt now, we are pretty
much talking about Greek yogurt.
'cause that's almost the onlykind you could find in the store.
Yeah.
(08:20):
And Greek yogurt has the same textureas creme fresh and sour cream.
While regular yogurt may be a littletoo loose, so you can substitute Greek
yogurt for creme fresh or sour cream,just make sure you're doing plain.
Unflavored unsweetened yogurt.
mark (08:35):
Right.
And you can thin yogurt out plainGreek yogurt out with a little water.
Mm-hmm.
And it can then becomea buttermilk substitute.
Mm-hmm.
When you thin it out, just add enoughwater, whisking it in until it has the
consistency of thickened buttermilk.
And it will mostly work inmost recipes, but you can't.
(08:58):
Go the other way.
You can't use buttermilk in theplace of yogurt too wet in a recipe.
It's
bruce (09:05):
too, it's too wet and you're gonna have too liquidy about it.
You can't.
Mm-hmm.
You can't say, well, okay, I'll add moreflour to thicken it up, because then
your ratio that Mark talked about is.
All wrong.
mark (09:15):
Now eggs are really tricky.
Mm-hmm.
In any kind of baking, they're trickybecause they add both protein and they
add all kinds of structural components.
Mm-hmm.
From the albumin of the white of the egg.
So they're tricky all ways around.
They are.
You can sometimes use thepasteurized egg white substitutes,
(09:36):
and there are now vegan plant.
Egg substitutes that are horrible, likefor scrambled eggs, and some of these will
indeed work in simpler baking recipes.
Mm-hmm.
Remember, the more complex therecipe gets, the less chance you
have of making any substitution.
So if you're gonna make just a pan up.
(09:56):
Brownies, a standard pan ofbrownies off the recipe on the back
of a package of chocolate chips.
You're probably okay substituting aplant-based egg substitute for what
it calls for eggs in the recipe.
But if you're gonna wake one of, Idon't know, Rose Levy barren baums
cakes or Amy's breads cakes, or somefabulous baker's giant three tier
(10:20):
wedding cake don't make substitutions.
No,
bruce (10:24):
I wanna say that.
Phil Corey, the, uh, the baker usedto be head baker at Herod's in London.
He wrote a book, A New Way to Bake,and he's been on this podcast and
he and I had a whole conversation
mark (10:35):
and gave us a quote for Cole Can, he gave
bruce (10:37):
us a quote for Cole Canning, and he has this idea and he said that, you know,
eggs and baking are really just moisture.
That was his thing.
Mm-hmm.
And so he started substitutingother forms of moisture for the egg.
Sometimes it was nut milk,sometimes it was, um, a.
A fruit puree, like an applesauce.
And the thing is, in those recipes, he wasdoing like a fudgy brownie or a cookie.
(11:02):
You might be able to getaway with that, right?
But as Mark said, if you'redoing a dish where the egg is
the centerpiece, where there's acustard, where there's a meringue.
Where there's a buttercream,no, then you have to have a real
mark (11:13):
egg.
Most people don't know thatthere's eggs in some buttercream.
That's a whole other subject matter thatwe can talk about sometime, but, um,
that, that's one kind of buttercream.
But let's say that, uh, when PhilCory substituted nut milks like
walnut milk, pecan milk, almondmilk for eggs, nuts have proteins.
Mm-hmm.
So there you go.
You've got the protein comingback into the product itself.
bruce (11:36):
And he was, he wasn't looking for lift either.
Eggs often give lift.
And in those recipes, hewasn't looking for a lift.
Right?
So you have to be really careful.
Okay,
mark (11:43):
so that's um, some baking bit, but let's talk about some more general
protein and acid and urban butter andmilk and all those kind of substitutes
that are more for general cooking.
Okay.
'cause baking is its own thing.
It is.
So let's talk about protein.
Alright?
bruce (11:55):
Right.
Something savory.
I'm making dinner, I'm doing a stir fry.
I wanna roast some kind ofprotein, a recipe calls for.
Chicken breast.
Can I substitute chicken thigh?
Sure.
Can I substitute Turkey thigh?
Sure.
Can I substitute, you know,finely shredded up pork tenderloin
or even a tender cut of beef?
You can, in most circumstances,substitute proteins without.
(12:21):
Any issues, right?
mark (12:22):
Uh, mostly there's an old rule, land for land, water for water, okay?
So don't put shrimp wherethere was chicken thighs.
Don't put chicken thighswhere there was shrimp.
That's a rule.
That's kind of an old rule, and that'sbecause most things in water cook.
In minutes, seconds.
Oh.
Especially if it's a hot panin seconds, but in minutes.
(12:43):
So, uh, don't make those substitutions.
But as Bruce is saying here, for stewsand casseroles, most things are okay.
You have to watch the fat content.
Mm-hmm.
Because remember, if you'regonna substitute, let's say.
Diced up chuck fordiced up chicken breast.
You're gonna release a lot morefat into that stew, so be careful.
(13:03):
And
bruce (13:04):
your cooking time.
Yeah.
Chuck will take, even in small dice,may take you 35 minutes where the
chicken, the diced up chicken breastis only gonna take maybe 10 minutes.
So you have to watch your cooking times.
Yeah.
Now if it's ground, if you're doinga casserole with ground beef or with
ground Turkey or ground chicken,those substitutions are almost.
Perfect.
You don't really have to worryabout the recipe not coming out.
(13:26):
As Mark said, the fat content mightbe different, might taste a little
grier a little heavier if you usefatty ground pork as opposed to
chicken, but it should work for you.
mark (13:35):
So let's talk about balsamic vinegar, because balsamic vinegar was
once upon a time, an incredibly esoteric.
Product.
Mm-hmm.
It was the real thing aged in Italy.
Nobody in North America could findit for any reason back way in the
day in the eighties, let's say.
Oh, I should tell you a story aboutthat before we get to the beam vinegar.
Lemme tell you this.
I first started learning to cook ingrad school in Madison, Wisconsin, and
(13:59):
I was following recipes in Bon Appitand a recipe called for olive oil.
This is, let's say 1985.
Oh yeah.
In Madison, Wisconsin.
There was no olive oil in anysupermarket, and when I asked one of
the butchers, where's the olive oil?
And I had never cooked with olive oilat this point, he pointed me to the drug
(14:22):
section to rubbing oil, which yes, if.
You looked on the label,it did say olive oil on it.
So it was like a rubbingoil, medicinal rubbing oil.
At the time I did not buy it and did notmake the recipe 'cause it grossed me out.
bruce (14:36):
Medicinal, I'm thinking rubbing a lot of uses there.
mark (14:39):
Uh, of gross.
Okay.
Anyways, so Paul lemme, vinegarback then would've never been found.
Now it's everywhere.
And in fact now there arecheap replicants Oh gosh.
Of the real Italian stuff.
But it's one of these things that'sbecome also cliche in recipes.
And a lot of people stilldon't have BIC in their pantry.
So what can they do?
bruce (14:55):
They can use white wine or red wine vinegar, and for each tablespoon,
throw half a teaspoon of honey orbrown sugar or molasses in the recipe,
and that'll give you that sweetness.
But here's my take on other acids.
They're almost all interchangeable.
I do not think you are goingto ruin a soup by changing the.
(15:15):
Cider vinegar To malt vinegar?
Yeah.
Or, and Or changing the ricevinegar to black vinegar.
No, you can interchangealmost any vinegar.
As long as it's not flavored.
You can get away with it.
mark (15:28):
Yeah, you can.
When it comes to herbs, of course,substitutes are easy because herbs
are mostly a personal preference.
Yes, I know.
So this rack of lamb calls fora breadcrumb coating with thyme.
So you don't like thyme, you prefer, Idon't know, basil, or you prefer parsley?
Mostly this is all gonna come out.
Okay, so long as you do freshfor fresh, dried for dried.
(15:49):
Mm mm That's a real big kickerthere in substitutions with herbs.
Remember that driedherbs have more stamina.
They can last longer, and they oftenhave to take longer to cook in order
to produce the real essences thathave been desiccated inside the herbs.
Absolute.
bruce (16:05):
Yeah, let's talk about butter.
Butter's a huge thingwhen it comes to cooking.
A lot of people don't realize thatwhen you're going to a saute pan
and you're gonna throw onions in orgarlic in, fat is Fat is fat, it is.
And you could melt butter, you could throwin olive oil, you could put canola oil.
You could put peanut oil.
It doesn't.
Really matter.
(16:25):
So if someone says to you they don't likebutter or eat dairy, don't worry about it.
Just don't use it.
Use a different fat.
mark (16:31):
And here's the thing, when Bruce says Fat is Fat is fat, and this is
not about making any substitution,but let's just say, just remember
that all liquid fat has 120 caloriesper tablespoon or 15 milliliters.
So it is the same amount of calories.
If you use corn oil, if you useolive oil, if you use avocado
(16:51):
oil, if you use pecan oil, it's.
All the same amount of calories.
So remember, not only can they beinterchangeable in the pan, they in fact
are interchangeable in terms of how muchweight you, uh, want to put on or lose.
The only one that'sdifferent here is butter.
And butter has a slightlylower calorie content.
Mm-hmm.
And that's because of the water.
(17:13):
That is in butter.
Yeah,
bruce (17:14):
there's about a 15% moisture content in butter, so that's
15% less fat than other things,which is why it's fewer calories.
Also, why you can't necessarilyjust do a one for one butter
for oil sub when you're.
Baking.
mark (17:30):
Nope.
bruce (17:30):
But there are so many butter substitutions on the market now, um,
that you can go into the supermarket andyou can see in the dairy section there
are, you know, it used to just be the,I can't believe it's not butter, but now
there's like earth balance and Right.
These things come in sticksand they are not just.
Oils.
They also have a little moisture andthey act like butter in baking, so
(17:52):
you can substitute those for butter.
In baking, we like to use coconut oil.
Now coconut oil is solidat room temperature, so it
looks and acts like butter.
It doesn't have that moisture content.
So sometimes if my batterers seem alittle dry, I do add a tablespoon or so
of water to just loosen them up a bit.
But butter substitutionsare easier than you think.
(18:13):
Yeah, let's say
mark (18:13):
that.
Bruce makes lemon curd with coconut oil.
Mm-hmm.
Not butter.
And I know that sounds weird, but it givesit this little, uh, coconuty aftertaste.
And it is a really beautifulsubstitution for butter.
I mean, it's great.
Butter's great in lemoncurd, but so is coconut oil.
Yep.
And you can figure out thesesubstitutions, liquid oil for liquid
oil, or as Bruce says, the variousbutter substitutes or even coconut
(18:36):
oil for butter in most cases.
Again, the more complicated therecipe, the fewer substitutions you.
Ever want to make in it, right?
So for example, if you're gonna goout and look at recipes from now,
I'm gonna name some things like MilkStreet or Better Homes and Gardens.
Most of the time you can makesubstitutions with confidence
(18:58):
in those recipes because thosetend to be simpler recipes.
But if you're cooking from, let's say,an Otto Lange cookbook, then no, most
of the time you wanna go exactly what.
Otto Lange requires for the recipebecause these are much more complicated,
much fussier recipes, and they'regonna fall or stand based on the exact
(19:20):
ratios that the chef has worked out.
So again, if you're lookingat a chef driven book.
Be very careful about any substitutions,which brings us to our last one.
Mm-hmm.
Which is milk.
bruce (19:30):
Oh, milk.
For the most part, when itcomes to cooking, milk is milk.
Is milk is milk.
Whether it's from a cow, from a goat,from a cashew, right, from an almond.
Right from an oat plant.
From pea plant, from a potato plant.
It is milk.
It adds liquid, it adds some protein,it adds a little bit of fat, and that's
(19:50):
what you're looking for in most recipes.
mark (19:52):
Let me add one caveat here, and the caveat is for soy milk, the deal
with oat milk and almond milk is someof them have thickeners in them, or
they're viscous from what they're madefrom, let's say cashews in cashew milk.
So they're viscous from whatthey're made from, or they have
thickeners in them, which helps.
Actually as a substitute for milk,because those thickeners, I know
it's a little bit of a chemicalFandango, but those chemicals work
(20:15):
in the way that fat works in milk.
Soy milk is often not thickened,and the thinness of soy milk
will sometimes work against you.
Mm.
Particularly in baking.
Recipes.
It can work bad against you.
And don't forget too, that manymilks and Bruce is right, milk is.
Milk is milk.
But many of these alternativemilks are sweetened and looking,
(20:39):
particularly at soy milk, whichis often sweetened in some way.
Read those labels carefullyto know what you're getting.
So that's hard to find.
Unsweetened oat milk or unsweetenedsoy milk in the us, not outside
of the US, but in the us.
Yep.
bruce (20:55):
So when I'm doing savory dishes, I tend to go for coconut milk a lot.
That goes really well when I'm,even when I'm making desserts, I
can substitute coconut milk whenI'm making custards and pies.
And that comes out a little bitbetter than using some nut milks.
And that's because of the highfat content in the coconut.
So you do wanna pay attentionto the fat content and not
necessarily go for reduced fat.
(21:16):
Or low fat milk substitutes.
Right?
mark (21:18):
And, uh, I should say that, um, although many recipes
called for whole milk dairy milk,now I'm speaking of dairy milk.
Bruce routinely substituteslow fat for a whole milk.
And if you're really worried about skimmilk, and it's not gonna be as rich a.
Cake.
It's not gonna be as rich a batter,particularly if you're making brownies
or blondies or cakes or anythinglike that, and you have skim milk,
(21:38):
then just add another egg yolk.
If you add another egg yolk, itwill often become much richer or,
or even if you're making puddingswith skimm milk, you can do that.
Mm-hmm.
Just add another egg yolk.
Mm-hmm.
Absolutely.
Okay.
Those are our easy substitutions, I guess.
Easy we bang on forever aboutthem, but our easy substitutions,
let me say that there is a waythat you can follow us online.
(21:59):
We are both on Instagram,we're both on Facebook.
We are on TikTok, under the headercooking with Bruce and Mark.
We have lots of videos going up all thetime on TikTok where you can follow us.
If you want to find us in any ofthose places, look for that or
look for cooking with Bruce andMark on those various platforms.
You can find us by our.
Own names or under the largerheader cooking with Bruce and Mark.
(22:22):
Look for us there.
Okay.
As is typical, our final segment, what'smaking us happy in food this week,
bruce (22:31):
I am in love with the smoked.
Kana first I'm getting from alocal farm from Howling Flats.
A shout out to Kelly whoruns Howling Flats farm.
She's been making these smoked knockfirst from her pigs that are so delicious.
We've been eating them withour homemade sauerkraut.
Kim Cheese from our book calledCanning, and I am in love with them.
(22:53):
That's what's making me happy.
mark (22:54):
They are good.
And what's making me happy are nectarines.
And let me tell you about this because,uh, you're gonna think that Costco
supports this podcast when it doesn't.
bruce (23:02):
I wish they would, but it
mark (23:02):
is that time of year when stone fruits are coming into the
stores and they come into Costco too.
And yes, you do have to buy a boxof nectarines or a box of peaches,
but I believe we talked aboutthis, uh, last year in our podcast.
But I'm gonna say it again.
Costco has such a fast.
Turnover of food that what is uh,brought to Costco is often riper than
(23:24):
what is brought to the supermarkets.
And if they pick nectarines off thetree and see that they're riper,
then would be held in a standardsupermarket for a longer, those will
be packaged, particularly for Costco.
So peaches, nectarines, plums, all thatkind of stuff are often better at Costco.
They're close at rip.
This dad, do you have toeat them more quickly?
(23:45):
Yes you do, because theyare closer to ripeness.
But boy, the nectarines we got fromCostco were amazing this last week.
12 nectarines don't lastvery long in this house.
No, because I have one fordessert almost every night.
They're unbelievable.
So check out the ripe.
Fruit that's coming intothe markets right now.
It's really great.
That's the podcast for this week.
We certainly appreciateyour being with us.
(24:06):
Thanks for spending the timewith us, and thanks for being
on this food journey with us.
bruce (24:10):
And every week we tell you what's making us happy in food.
So go to our Facebook group, cooking withBruce and Mark and share with us there
what's making you happy in food this week.
We want to know about it and whenit's really fun, delicious sounding or
interesting, we're gonna talk about ithere on Cooking Map, Bruce and Mark.
Hey, I am Bruce Weinstein and this is the Podcast Cooking with
mark (00:03):
Bruce and Mark.
And I'm Mark Scarborough, and togetherwith Bruce, we have written 37 Cookbooks.
We've got a new one outthis summer, cold Canning.
It's out in about a monthfrom when this podcast drops.
Of course, you may be listening to thispodcast completely beyond the moment that
it drops, but it's out in July of 2025.
It's a book called Cold Canning, allabout canning small batches, two or
(00:24):
three jars of your favorite preserves.
Chutneys.
Conserve.
Salsa.
Salsa, macha, chili, crispbarbecue, sauces, ketchups.
Oh my gosh.
It goes on and on and on.
I think there's even recipessitting there for doga.
I think there's mm-hmm.
bruce (00:39):
Hot fudge sauce.
There's hot dessert sauces.
mark (00:42):
It's insane.
What's in that book.
425 recipes.
You can check it out where.
Ever.
You can find books bookshop.com,
amazon.com,
all those kind of places.
There's even a link to buy thatbook in the player for this podcast.
Or you can go to ourwebsite, Bruce and mark.com,
or cooking with Bruce and mar.com.
Okay, onto the podcast.
(01:03):
We've got a one minute cookingtip, as is traditional.
We're gonna talk about.
Some food substitutions, some that youmay know and some that you may not.
This is in the making of food.
What can you swap around?
Mm-hmm.
One for the other, and we'll tell youwhat's making us happy in food this week.
So let's get started.
bruce (01:23):
Our one minute cooking tip.
Avoid cooking with water if you can.
Water can dilute the flavors ofyour food that's being cooked.
So instead of using water, try usingstock chicken stock, beef stock,
vegetable stock, or broth wine.
Wine adds extra flavoredjudicious beer, for example.
mark (01:41):
Okay, I'm gonna stop.
Yeah, well, go ahead.
No, you're gonna say.
For example, by the, like
bruce (01:44):
you're cooking rice and you're gonna cook it in water.
Oh, okay.
Try putting chickenbroth a vegetable broth.
Instead, it goes from a bland sideedition to something really flavorful.
mark (01:53):
Yeah.
And that, that was what I was gonna say.
I didn't even know about.
I, I know this is ridiculous,but I didn't even know about
cooking rice in broth until Bruce.
Did it.
And I, I, I was dumbfounded.
Why didn't I think of this?
So you can cook in all kindsof things without using water.
Now sometimes water is necessary.
Mm-hmm.
In a dish because sometimesyou want a really pure flavor.
And I noticed that a lot ofAsian dishes particularly will.
(02:16):
Add water to the dish.
Yep.
Because they wanna keepthe chilies really present.
They don't wanna muddy them up mm-hmm.
With other flavors.
Or they wanna keep thespices really present.
But again, if you're gonna make asoup, let's say with chicken, let's
say, you know, chicken soup, right?
With, uh, chicken thighs, I don'tknow, in some root vegetables.
This is the kind of thing I make.
(02:36):
I never make that with water.
I.
Always make that with chicken broth, itjust adds, I start with canned broth.
bruce (02:43):
It adds to the flavor.
It just makes it deeper, more complex.
If I'm making any kind of a stewand the original recipe said add
water, oh, I'm always gonna addmaybe some water, but also broth.
I'm gonna add some wine,maybe a bottle of beer.
You're going for liquid and liquidshave flavor, so add flavor to your food.
mark (03:01):
Right.
And just to say one morething before we go on this.
We're talking about cooking,not baking in this instance.
So this is not part of the substitutions.
No.
That are ahead.
Alright, so before we get to thesubstitutions ahead, let me say one more
word about our new book, cold Canning.
If you are interested in preservingthe best of this season, if you're
(03:21):
interested in putting it up, but youdo not wanna make enough to survive
the apocalypse, instead, you'd like.
To make, uh, two or three jars ofstrawberry jam out of those strawberries
you find fresh at the market.
We have got the answersfor you in cold canning.
If you wanna make two or three jarsof a fabulous chili crisp, oh my
gosh, Bruce has so many crazy chilicrisp that he created for that book.
(03:45):
Some with cranberries and walnut,some with Nori dried seaweed.
Uh, sheets, so, which make them a verybriny chili ghost as well as the classics.
If you wanna do that, check outour book, cold CADing, wherever
books are sold this summer.
Okay, onto the questionof food substitutions.
bruce (04:06):
Have you ever given someone a recipe and then they responded to you
like a few days later and said, oh,your recipe's terrible, it didn't work.
And you say, well, why didn't it work?
And they're like, well, you know, I don'tlike chicken, so I use tofu and I don't
like tomatoes, so I just left them out.
Right, right.
Because then it's not.
The dish anymore.
mark (04:24):
I, I, I taught a friend, this is long, long, long ago.
I was in my early twenties and Itaught a friend how to make pie crust.
'cause I was always making pie.
My grandmother was a baker.
You were the king of pie crust.
Thank you.
You make
bruce (04:34):
the best pie crust.
Thank you.
I
mark (04:35):
make a very crisp, short crus.
It's very thin and, uh, I have awhole technique to do this, but
that's a whole nother matter.
So anyway, um, I make a, a podcastand I was bringing pies to places
and this woman wanted to take.
The pies to work.
So I went over to her apartment andI taught her how to make a pie crust.
I, we rolled them out, we worked on it.
(04:56):
We showed her the tips and thetricks and all this stuff, and
I think we even made a pie.
But that's not what she was gonna do.
She was gonna then, you know,I don't know, keep them, I
ran a pig out on it in bed.
I don't know, but I'm in bed.
Nice.
Why not?
She was gonna make a few pies, two orthree pies to take to work down the road.
So.
Comes the day when thepies are to be made.
(05:18):
She makes the pie she takes to work.
She calls me, she says,your recipe's terrible.
The pies don't work.
Okay?
Here's what happened.
She took the flour for the pie crust andshe didn't have any more flour in her
apartment, and so I'm not lying to you.
She substituted cordon starchbecause, and when I said, why,
because she said it's white.
(05:39):
I thought white substituted for white.
I don't know where shecame up with this idea.
Of course, it just made a gloppy.
Horrible gelatinous messon the bottom of the pie.
And of course they were all ruined.
Duh.
So you can't substitutecorn starch or corn flour?
No.
For all purpose or plain flour?
No.
Mm-hmm.
Baking is a science.
(06:00):
Yeah.
And in fact, most substitutionsin baking are difficult.
Mm-hmm.
To say the least.
I mean,
bruce (06:06):
let me, let me counter that with saying that there are many
recipes and baking that are forgiving.
When it comes to ingredient swaps,especially muffins and quick
breads, you know, they, they are,they're not very fussy things.
You could,
mark (06:18):
well though, quick breads collapse easily.
If they get too heavy, they
bruce (06:21):
can, but sometimes they're still okay to eat.
I mean, tweaked cookies and bars,you know, they, they come out okay.
They may have a slightlydifferent texture if you use.
You know, granulated sugar withmolasses instead place of brown sugar.
I mean, they might be crunchier, theymight be sweeter, but the results are
usually delicious and most people won'tnotice maybe until you start to substitute
(06:43):
things like dairy and eggs, and thereare certain ways to go about that.
mark (06:47):
Yeah.
Okay.
So let me just say, before we talkabout that, let me just say that
in baking, here's the problem.
There is an algorithmicratio between acidity.
I know this is crazy, but betweenacidity and some of the ingredients.
That lemon cakes and brownies and cookies.
So there's an algorithmic relationshipthere, and the minute you start to
change that, the rise is going to change.
(07:08):
And that, by the way, the acidic contentis brought about partly by sugars,
which function as acidic compound.
Compounds inside of baked products.
Mm-hmm.
It's a complicatedformula to say the least.
So while yes, of course you cansubstitute pecans for walnuts.
Mm-hmm.
Or yes, of course you can substitutedried cranberries for raisins or Yes,
(07:30):
of course you can substitute the thealmond extract for vanilla extract.
Yep.
You can't necessarily just throwchocolate chips into a batter.
Nope.
You can't.
You can't necessarily do itbecause it's gonna change that.
Acidity algorithm.
Mm-hmm.
Because there's sugar in chocolate chips.
bruce (07:48):
Isn't it funny that sugar is both a liquid in recipes?
Yeah.
And it adds acid.
It's really an interesting,very interesting ingredient.
So if you're
mark (07:56):
a baker, you know that sugar actually is treated as
a liquid and baking recipes,
bruce (08:00):
right?
I wanna start with the easy things, right?
So these here are thingsthat you can just swap.
So we make this really easy sour cream.
Yogurt creme fresh.
Virtually interchangeable.
Yes, virtually.
However, when we're talkingabout yogurt now, we are pretty
much talking about Greek yogurt.
'cause that's almost the onlykind you could find in the store.
Yeah.
(08:20):
And Greek yogurt has the same textureas creme fresh and sour cream.
While regular yogurt may be a littletoo loose, so you can substitute Greek
yogurt for creme fresh or sour cream,just make sure you're doing plain.
Unflavored unsweetened yogurt.
mark (08:35):
Right.
And you can thin yogurt out plainGreek yogurt out with a little water.
Mm-hmm.
And it can then becomea buttermilk substitute.
Mm-hmm.
When you thin it out, just add enoughwater, whisking it in until it has the
consistency of thickened buttermilk.
And it will mostly work inmost recipes, but you can't.
(08:58):
Go the other way.
You can't use buttermilk in theplace of yogurt too wet in a recipe.
It's
bruce (09:05):
too, it's too wet and you're gonna have too liquidy about it.
You can't.
Mm-hmm.
You can't say, well, okay, I'll add moreflour to thicken it up, because then
your ratio that Mark talked about is.
All wrong.
mark (09:15):
Now eggs are really tricky.
Mm-hmm.
In any kind of baking, they're trickybecause they add both protein and they
add all kinds of structural components.
Mm-hmm.
From the albumin of the white of the egg.
So they're tricky all ways around.
They are.
You can sometimes use thepasteurized egg white substitutes,
(09:36):
and there are now vegan plant.
Egg substitutes that are horrible, likefor scrambled eggs, and some of these will
indeed work in simpler baking recipes.
Mm-hmm.
Remember, the more complex therecipe gets, the less chance you
have of making any substitution.
So if you're gonna make just a pan up.
(09:56):
Brownies, a standard pan ofbrownies off the recipe on the back
of a package of chocolate chips.
You're probably okay substituting aplant-based egg substitute for what
it calls for eggs in the recipe.
But if you're gonna wake one of, Idon't know, Rose Levy barren baums
cakes or Amy's breads cakes, or somefabulous baker's giant three tier
(10:20):
wedding cake don't make substitutions.
No,
bruce (10:24):
I wanna say that.
Phil Corey, the, uh, the baker usedto be head baker at Herod's in London.
He wrote a book, A New Way to Bake,and he's been on this podcast and
he and I had a whole conversation
mark (10:35):
and gave us a quote for Cole Can, he gave
bruce (10:37):
us a quote for Cole Canning, and he has this idea and he said that, you know,
eggs and baking are really just moisture.
That was his thing.
Mm-hmm.
And so he started substitutingother forms of moisture for the egg.
Sometimes it was nut milk,sometimes it was, um, a.
A fruit puree, like an applesauce.
And the thing is, in those recipes, he wasdoing like a fudgy brownie or a cookie.
(11:02):
You might be able to getaway with that, right?
But as Mark said, if you'redoing a dish where the egg is
the centerpiece, where there's acustard, where there's a meringue.
Where there's a buttercream,no, then you have to have a real
mark (11:13):
egg.
Most people don't know thatthere's eggs in some buttercream.
That's a whole other subject matter thatwe can talk about sometime, but, um,
that, that's one kind of buttercream.
But let's say that, uh, when PhilCory substituted nut milks like
walnut milk, pecan milk, almondmilk for eggs, nuts have proteins.
Mm-hmm.
So there you go.
You've got the protein comingback into the product itself.
bruce (11:36):
And he was, he wasn't looking for lift either.
Eggs often give lift.
And in those recipes, hewasn't looking for a lift.
Right?
So you have to be really careful.
Okay,
mark (11:43):
so that's um, some baking bit, but let's talk about some more general
protein and acid and urban butter andmilk and all those kind of substitutes
that are more for general cooking.
Okay.
'cause baking is its own thing.
It is.
So let's talk about protein.
Alright?
bruce (11:55):
Right.
Something savory.
I'm making dinner, I'm doing a stir fry.
I wanna roast some kind ofprotein, a recipe calls for.
Chicken breast.
Can I substitute chicken thigh?
Sure.
Can I substitute Turkey thigh?
Sure.
Can I substitute, you know,finely shredded up pork tenderloin
or even a tender cut of beef?
You can, in most circumstances,substitute proteins without.
(12:21):
Any issues, right?
mark (12:22):
Uh, mostly there's an old rule, land for land, water for water, okay?
So don't put shrimp wherethere was chicken thighs.
Don't put chicken thighswhere there was shrimp.
That's a rule.
That's kind of an old rule, and that'sbecause most things in water cook.
In minutes, seconds.
Oh.
Especially if it's a hot panin seconds, but in minutes.
(12:43):
So, uh, don't make those substitutions.
But as Bruce is saying here, for stewsand casseroles, most things are okay.
You have to watch the fat content.
Mm-hmm.
Because remember, if you'regonna substitute, let's say.
Diced up chuck fordiced up chicken breast.
You're gonna release a lot morefat into that stew, so be careful.
(13:03):
And
bruce (13:04):
your cooking time.
Yeah.
Chuck will take, even in small dice,may take you 35 minutes where the
chicken, the diced up chicken breastis only gonna take maybe 10 minutes.
So you have to watch your cooking times.
Yeah.
Now if it's ground, if you're doinga casserole with ground beef or with
ground Turkey or ground chicken,those substitutions are almost.
Perfect.
You don't really have to worryabout the recipe not coming out.
(13:26):
As Mark said, the fat content mightbe different, might taste a little
grier a little heavier if you usefatty ground pork as opposed to
chicken, but it should work for you.
mark (13:35):
So let's talk about balsamic vinegar, because balsamic vinegar was
once upon a time, an incredibly esoteric.
Product.
Mm-hmm.
It was the real thing aged in Italy.
Nobody in North America could findit for any reason back way in the
day in the eighties, let's say.
Oh, I should tell you a story aboutthat before we get to the beam vinegar.
Lemme tell you this.
I first started learning to cook ingrad school in Madison, Wisconsin, and
(13:59):
I was following recipes in Bon Appitand a recipe called for olive oil.
This is, let's say 1985.
Oh yeah.
In Madison, Wisconsin.
There was no olive oil in anysupermarket, and when I asked one of
the butchers, where's the olive oil?
And I had never cooked with olive oilat this point, he pointed me to the drug
(14:22):
section to rubbing oil, which yes, if.
You looked on the label,it did say olive oil on it.
So it was like a rubbingoil, medicinal rubbing oil.
At the time I did not buy it and did notmake the recipe 'cause it grossed me out.
bruce (14:36):
Medicinal, I'm thinking rubbing a lot of uses there.
mark (14:39):
Uh, of gross.
Okay.
Anyways, so Paul lemme, vinegarback then would've never been found.
Now it's everywhere.
And in fact now there arecheap replicants Oh gosh.
Of the real Italian stuff.
But it's one of these things that'sbecome also cliche in recipes.
And a lot of people stilldon't have BIC in their pantry.
So what can they do?
bruce (14:55):
They can use white wine or red wine vinegar, and for each tablespoon,
throw half a teaspoon of honey orbrown sugar or molasses in the recipe,
and that'll give you that sweetness.
But here's my take on other acids.
They're almost all interchangeable.
I do not think you are goingto ruin a soup by changing the.
(15:15):
Cider vinegar To malt vinegar?
Yeah.
Or, and Or changing the ricevinegar to black vinegar.
No, you can interchangealmost any vinegar.
As long as it's not flavored.
You can get away with it.
mark (15:28):
Yeah, you can.
When it comes to herbs, of course,substitutes are easy because herbs
are mostly a personal preference.
Yes, I know.
So this rack of lamb calls fora breadcrumb coating with thyme.
So you don't like thyme, you prefer, Idon't know, basil, or you prefer parsley?
Mostly this is all gonna come out.
Okay, so long as you do freshfor fresh, dried for dried.
(15:49):
Mm mm That's a real big kickerthere in substitutions with herbs.
Remember that driedherbs have more stamina.
They can last longer, and they oftenhave to take longer to cook in order
to produce the real essences thathave been desiccated inside the herbs.
Absolute.
bruce (16:05):
Yeah, let's talk about butter.
Butter's a huge thingwhen it comes to cooking.
A lot of people don't realize thatwhen you're going to a saute pan
and you're gonna throw onions in orgarlic in, fat is Fat is fat, it is.
And you could melt butter, you could throwin olive oil, you could put canola oil.
You could put peanut oil.
It doesn't.
Really matter.
(16:25):
So if someone says to you they don't likebutter or eat dairy, don't worry about it.
Just don't use it.
Use a different fat.
mark (16:31):
And here's the thing, when Bruce says Fat is Fat is fat, and this is
not about making any substitution,but let's just say, just remember
that all liquid fat has 120 caloriesper tablespoon or 15 milliliters.
So it is the same amount of calories.
If you use corn oil, if you useolive oil, if you use avocado
(16:51):
oil, if you use pecan oil, it's.
All the same amount of calories.
So remember, not only can they beinterchangeable in the pan, they in fact
are interchangeable in terms of how muchweight you, uh, want to put on or lose.
The only one that'sdifferent here is butter.
And butter has a slightlylower calorie content.
Mm-hmm.
And that's because of the water.
(17:13):
That is in butter.
Yeah,
bruce (17:14):
there's about a 15% moisture content in butter, so that's
15% less fat than other things,which is why it's fewer calories.
Also, why you can't necessarilyjust do a one for one butter
for oil sub when you're.
Baking.
mark (17:30):
Nope.
bruce (17:30):
But there are so many butter substitutions on the market now, um,
that you can go into the supermarket andyou can see in the dairy section there
are, you know, it used to just be the,I can't believe it's not butter, but now
there's like earth balance and Right.
These things come in sticksand they are not just.
Oils.
They also have a little moisture andthey act like butter in baking, so
(17:52):
you can substitute those for butter.
In baking, we like to use coconut oil.
Now coconut oil is solidat room temperature, so it
looks and acts like butter.
It doesn't have that moisture content.
So sometimes if my batterers seem alittle dry, I do add a tablespoon or so
of water to just loosen them up a bit.
But butter substitutionsare easier than you think.
(18:13):
Yeah, let's say
mark (18:13):
that.
Bruce makes lemon curd with coconut oil.
Mm-hmm.
Not butter.
And I know that sounds weird, but it givesit this little, uh, coconuty aftertaste.
And it is a really beautifulsubstitution for butter.
I mean, it's great.
Butter's great in lemoncurd, but so is coconut oil.
Yep.
And you can figure out thesesubstitutions, liquid oil for liquid
oil, or as Bruce says, the variousbutter substitutes or even coconut
(18:36):
oil for butter in most cases.
Again, the more complicated therecipe, the fewer substitutions you.
Ever want to make in it, right?
So for example, if you're gonna goout and look at recipes from now,
I'm gonna name some things like MilkStreet or Better Homes and Gardens.
Most of the time you can makesubstitutions with confidence
(18:58):
in those recipes because thosetend to be simpler recipes.
But if you're cooking from, let's say,an Otto Lange cookbook, then no, most
of the time you wanna go exactly what.
Otto Lange requires for the recipebecause these are much more complicated,
much fussier recipes, and they'regonna fall or stand based on the exact
(19:20):
ratios that the chef has worked out.
So again, if you're lookingat a chef driven book.
Be very careful about any substitutions,which brings us to our last one.
Mm-hmm.
Which is milk.
bruce (19:30):
Oh, milk.
For the most part, when itcomes to cooking, milk is milk.
Is milk is milk.
Whether it's from a cow, from a goat,from a cashew, right, from an almond.
Right from an oat plant.
From pea plant, from a potato plant.
It is milk.
It adds liquid, it adds some protein,it adds a little bit of fat, and that's
(19:50):
what you're looking for in most recipes.
mark (19:52):
Let me add one caveat here, and the caveat is for soy milk, the deal
with oat milk and almond milk is someof them have thickeners in them, or
they're viscous from what they're madefrom, let's say cashews in cashew milk.
So they're viscous from whatthey're made from, or they have
thickeners in them, which helps.
Actually as a substitute for milk,because those thickeners, I know
it's a little bit of a chemicalFandango, but those chemicals work
(20:15):
in the way that fat works in milk.
Soy milk is often not thickened,and the thinness of soy milk
will sometimes work against you.
Mm.
Particularly in baking.
Recipes.
It can work bad against you.
And don't forget too, that manymilks and Bruce is right, milk is.
Milk is milk.
But many of these alternativemilks are sweetened and looking,
(20:39):
particularly at soy milk, whichis often sweetened in some way.
Read those labels carefullyto know what you're getting.
So that's hard to find.
Unsweetened oat milk or unsweetenedsoy milk in the us, not outside
of the US, but in the us.
Yep.
bruce (20:55):
So when I'm doing savory dishes, I tend to go for coconut milk a lot.
That goes really well when I'm,even when I'm making desserts, I
can substitute coconut milk whenI'm making custards and pies.
And that comes out a little bitbetter than using some nut milks.
And that's because of the highfat content in the coconut.
So you do wanna pay attentionto the fat content and not
necessarily go for reduced fat.
(21:16):
Or low fat milk substitutes.
Right?
mark (21:18):
And, uh, I should say that, um, although many recipes
called for whole milk dairy milk,now I'm speaking of dairy milk.
Bruce routinely substituteslow fat for a whole milk.
And if you're really worried about skimmilk, and it's not gonna be as rich a.
Cake.
It's not gonna be as rich a batter,particularly if you're making brownies
or blondies or cakes or anythinglike that, and you have skim milk,
(21:38):
then just add another egg yolk.
If you add another egg yolk, itwill often become much richer or,
or even if you're making puddingswith skimm milk, you can do that.
Mm-hmm.
Just add another egg yolk.
Mm-hmm.
Absolutely.
Okay.
Those are our easy substitutions, I guess.
Easy we bang on forever aboutthem, but our easy substitutions,
let me say that there is a waythat you can follow us online.
(21:59):
We are both on Instagram,we're both on Facebook.
We are on TikTok, under the headercooking with Bruce and Mark.
We have lots of videos going up all thetime on TikTok where you can follow us.
If you want to find us in any ofthose places, look for that or
look for cooking with Bruce andMark on those various platforms.
You can find us by our.
Own names or under the largerheader cooking with Bruce and Mark.
(22:22):
Look for us there.
Okay.
As is typical, our final segment, what'smaking us happy in food this week,
bruce (22:31):
I am in love with the smoked.
Kana first I'm getting from alocal farm from Howling Flats.
A shout out to Kelly whoruns Howling Flats farm.
She's been making these smoked knockfirst from her pigs that are so delicious.
We've been eating them withour homemade sauerkraut.
Kim Cheese from our book calledCanning, and I am in love with them.
(22:53):
That's what's making me happy.
mark (22:54):
They are good.
And what's making me happy are nectarines.
And let me tell you about this because,uh, you're gonna think that Costco
supports this podcast when it doesn't.
bruce (23:02):
I wish they would, but it
mark (23:02):
is that time of year when stone fruits are coming into the
stores and they come into Costco too.
And yes, you do have to buy a boxof nectarines or a box of peaches,
but I believe we talked aboutthis, uh, last year in our podcast.
But I'm gonna say it again.
Costco has such a fast.
Turnover of food that what is uh,brought to Costco is often riper than
(23:24):
what is brought to the supermarkets.
And if they pick nectarines off thetree and see that they're riper,
then would be held in a standardsupermarket for a longer, those will
be packaged, particularly for Costco.
So peaches, nectarines, plums, all thatkind of stuff are often better at Costco.
They're close at rip.
This dad, do you have toeat them more quickly?
(23:45):
Yes you do, because theyare closer to ripeness.
But boy, the nectarines we got fromCostco were amazing this last week.
12 nectarines don't lastvery long in this house.
No, because I have one fordessert almost every night.
They're unbelievable.
So check out the ripe.
Fruit that's coming intothe markets right now.
It's really great.
That's the podcast for this week.
We certainly appreciateyour being with us.
(24:06):
Thanks for spending the timewith us, and thanks for being
on this food journey with us.
bruce (24:10):
And every week we tell you what's making us happy in food.
So go to our Facebook group, cooking withBruce and Mark and share with us there
what's making you happy in food this week.
We want to know about it and whenit's really fun, delicious sounding or
interesting, we're gonna talk about ithere on Cooking Map, Bruce and Mark.
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