cooking with bruce and mark
About This Show
Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer, as they work their way through recipes and culinary myths. Every Tuesday, they debunk a culinary cliché or outright lie in short, funny episodes. Every Friday, Mark tackles a different recipe, either original to this podcast or one they've published before. After twenty-seven cookbooks, the writer doesn't cook anymore. Or didn't--until now. With Bruce over his shoulder, Mark stands in the kitchen and cooks. This isn't talking. It's cooking. Under pressure. Will it work out? Will the writer actually become a decent cook? Will they stayed married? Listen and find out. And get some terrific cooking know-how along the way.
Most Recent Episode
Spring Kitchen Tune-Up
We organize our closets, attics, basement, and storage spaces every spring. We tune up our cars every spring. And we clean out the gardens, too. But our kitchens need the same cleaning and tuning up every year to keep them running efficiently as well. You know the rule about closets...if you haven't worn it in a year, throw it out. Well the same goes for most things in your pantry and your freezer. Four, rice, whole grains, crackers, chips, and nuts can all turn rancid within a year. Use your nose. IF it smells off, toss it. Not sure if it's still good? Better safe than sorry. And meat won't last forever in your side by side self defrosting freezer. A year for beef and poultry. 6 months for fattier cuts like pork shoulder, bacon, and sausages. But there's more. Buy an oven thermometer and check to make sure your oven is cooking at the proper temperature. If not, we have 2 ways to fix it, listen in and find out how. And finally, check all your equipment like wooden spoons rubber, spatulas, and most importantly non-sitck cookware. We'll tel you what to look for and what you need to do to keep cooking safely.