Do 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 canning.

We've also got a one-minute cooking tip about chopsticks. And we'll tell you what's making us what's happy in food this week: crab apple cider and a lemon tart.

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

[00:46] Our one-minute cooking tip: chopstick etiquette.

[04:11] What do two North American guys know about Korean food? We'll take you on our journey of discovery for Korean fare.

[30:33] What’s making us happy in food this week: crab apple cider and a lemon tart.

Soy 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 all about our passion: food and cooking. Thanks for joining us.

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

[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.

[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?

[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market.

Kitchen 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 Recently, SOUTHERN LIVING offered a list of ten items that are out of date in kitchens and "need" to be rethought.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 cooking tip about shopping your own pantry. And what's making us happy in food this week.

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

[00:53] Our one-minute cooking tip: bring a bag or tray into your pantry to help carry stuff to your kitchen.

[02:37] Our take on SOUTHERN LIVING's list of ten kitchen remodels and updates.

[20:05] What’s making us happy (and unhappy!) in food this week? Homemade ketchup and bad pizza.

Pickles. 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 you'd like a copy, you can buy one with this link.

We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.

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

[01:11] Our one-minute cooking tip: Don't confuse salt and soy sauce.

[03:21] All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling.

[26:17] What’s making us happy in food this week: Black lava salt bagels and black berry conserve!

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 insider look at the steps to creating and publishing a cookbook. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"

Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.

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

[00:58] Our one-minute cooking tip: Freeze fresh ginger to keep it tasty!

[02:54] An insider look at the many steps to get to a cookbook: from proposal all the way to publication.

[31:08] What’s making us happy in food this week? Citarella for gefilte fish and goose eggs!

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 passion for food and cooking with you. Thanks for being with us.

Want to preorder our book COLD CANNING? Thanks! Please use this link here.

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

[00:33] Our one-minute cooking tip: use a salt brine to get the smell of cut onions and garlic out of cutting boards.

[02:53] The differences among preserves, marmalades, njams, jellies, savory jams, conserves, and chutneys.

[27:20] What’s making us happy in food this week? Smoked salmon salad and and the kale salad at Mecha Noodle Bar.

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 thirty-seventh cookbook. And maybe our best one yet. We can't wait to tell you about it.

Want to snag your own copy. Check out this link right here!

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

[00:35] Our one-minute cooking tip: Soak dried chilies and puree them rather than grinding into a powder for many rubs and marinades.

[03:15] Our new cookbook out in the summer of 2025: COLD CANNING!

[17:37] What’s making us happy in food this week? Hard cider and fresh, local eggs!

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 episode of COOKING WITH BRUCE & MARK:

[00:39] Our one-minute cooking tip: keep a cooler in your car when you go shopping.

[02:22] Road-trip food: snacks to take in the car, the best treats to have on hand, and our favorites.

[15:22] What’s making us happy in food this week: loaded baked potatoes and an East Indian inspired trifle for dessert.