We've been in the food business for over twenty-five years . . . and we're involved with food long before we started to writing about it. We've eaten a lot of weird things. So here are some of the strangest things we've dared to eat. (Beware: The list includes a lot of innards.)

We've also got a one-minute cooking tip about packaged poultry from the supermarket. And we'll tell you what's making us happy in food this week!

If you'd like to see our latest cookbook, COLD CANNING, check it out at this link here.

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

[00:42] Our one-minute cooking tip: Watch for added salt in packaged poultry from the supermarket.

[02:31] What's the weirdest things we’ve eaten? We've been writing about food and cooking for over twenty-five years . . . and have been involved with food long before it became our career. So here are some of the strangest things we've eaten over the years!

[22:57] What’s making us happy in food this week? Chicken and root vegetable stew as well as Italian prune plums.

Ketchup. We all know what it is. But do we? It's not a thing. It's actually a category.

Where's the word come from? How was it originally used? When was the first ketchup recipe? How has it become the condiment we know today?

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. This podcast is about our major passion in life: food and cooking.

If you'd like to check out our latest cookbook, COLD CANNING, please click here.

[00:55] Our one-minute cooking tip: Click on "like" for any online content you in fact like.

[02:18] All about ketchup! Where'd it come from? Where's the word come from? It's not a thing. It's a category of things. How'd it get to be the stick, thick tomato sauce we know today?

[22:02] What’s making us happy in food this week: Sichuan fish stew and Chinese food demystified!

What are the top chain restaurants in the United States? Have we been to them? What do we think about them? You might be surprised by how many we have (or haven't!) been to.

We've also got a one-minute cooking tip about better batters for pancakes or cakes. And we're very happy about pork belly this week.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. Our latest is COLD CANNING: small batch preserving and canning without the need of any canner at all. If you'd like to check it out, please find it at this link.

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

[01:07] Our one-minute cooking tip: Never overmix a batter!

[03:25] The top fifteen chain restaurants in the United States . . . and what we think about them

[28:48] What’s making us happy in food this week? Pork belly two ways!

Chaos cooking. A new trend. Well, sort of new. About two years old at this point, but it's found it's way into restaurants across the country. What started as a "throw it from the pantry into a pot" technique has morphed into the new version of culinary fusion.

We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks, including our latest: COLD CANNING, a guide to turning small batches of fresh produce into jams, chutneys, conserves, sauces, chili crisps, dessert toppings, and more, without a steam- or pressure-canner in sight.

We have lived through the ages of fusion cuisine and are really intrigued by this new take. It's sloppier and messier, but it's also sort of fun. Plus, we've got a one-minute cooking tip about how to cook faster. 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:

[01:12] Our one-minute cooking tip. Smaller things cook faster!

[04:41] Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?

[23:10] What’s making us happy in food this week: fresh New England corn on the cob!

Fiber-maxxing. It's the latest social-media craze among food and fitness influencers. What is it? Why is it absurd? But also, why does it touch on something very important?

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks (plus Bruce's knitting books and Mark's memoir). Food and cooking are our passions. We're so happy to be able to share that with you.

If you'd like to see our latest cookbook, COLD CANNING, please check it out at this link.

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

[01:19] Our one-minute cooking tip: how to make better chimichurri!

[03:33] The latest social-media craze: fiber-maxxing. What is it? And why is fiber important?

[17:55] What’s making us happy in food this week? Summer corn and Bruce's wild take on chili crisp.

What happened to the Instant Pot? It's come off its highs and changed dramatically. Its story is not one of overproduction or the whims of popularity. It's a more complicated story that involves investment finance and private equity.

Join us, Bruce Weinstein & Mark Scarbrough, authors of four Instant Pot books, including THE INSTANT POT BIBLE. We want to talk about what happened to this favorite kitchen appliance. Plus, a one-minute cooking tip on vinegar. And our favorites this week: head-on shrimp and pickled plums!

[01:07] Our one-minute cooking tip: Be forewarned that there's been a big change in distilled white vinegar.

[03:02] The rise and fall of the Instant Pot: its start, its wild popularity, and its move into private equity firms with all the do in their vulture capitalism.

[27:10] What’s making us happy in food this week: head-on shrimp and pickled plums!

We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.

We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.

We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.

If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.

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

[01:22] Our one-minute cooking tip: Store garlic at room temperature

[03:27] What have we learned after writing and publishing thirty-seven cookbooks.

[23:27] What’s making us happy in food this week? Melons and goat!

Nostalgia is such a big part of food trends. It shows up in dining, cooking, cookbooks, food writing, even food packaging. Think of that old-fashioned truck on the Peach Truck boxes!

Why is nostalgia such a big part of food trends, dining options, and even flash-popular things in North American cooking? Let's talk about the part of nostalgia in both our career and even in the books we've written.

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks. Our latest is COLD CANNING: small-batch preserving without the need of a steam or pressure canner. If you'd like to see that book, check out this link right here.

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

[01:14] Our one-minute cooking tip: Put your small children and pets out of the kitchen when you cook.

[02:40] What's with so much nostalgia in food, dining, and cooking trends?

[26:38] What’s making us happy in food this week: steamed Chinese riblets!