Podcast appearances and mentions of Bruce Weinstein

In this episode, Garrett and Payton explore the mysterious case of Bruce Weinstein. When Bruce fails to open his gambling business one morning, concern quickly turns to alarm as loved ones launch a desperate search for answers. Links: Patreon: https://www.patreon.com/murderwithmyhusband NEW MERCH LINK: https://mwmhshop.com Twitch: https://www.twitch.tv/themwmh Instagram: https://www.instagram.com/murderwithmyhusband/ Watch on Youtube: https://www.youtube.com/@murderwithmyhusband Listen on Apple: https://podcasts.apple.com/us/podcast/into-the-dark/id1662304327 Listen on spotify: https://open.spotify.com/show/36SDVKB2MEWpFGVs9kRgQ7?si=f5224c9fd99542a7 Case Sources: NYDailyNews.com - https://www.nydailynews.com/2010/02/06/the-naked-the-dead-killer-amy-dechant-found-in-nudist-camp/ CaseLaw.FindLaw.com - https://caselaw.findlaw.com/court/nv-supreme-court/1490589.html TampaBay.com - https://www.tampabay.com/archive/1998/01/29/show-leads-to-arrest-in-vegas-murder-case/ LasVegasSun.com - https://lasvegassun.com/news/1998/jan/28/fugitive-suspect-in-weinstein-murder-arrested/ Murderpedia.com - https://mail.murderpedia.org/female.D/d/dechant-amy.htm Oxygen.com - https://www.oxygen.com/sin-city-murders/crime-news/amy-dechant-hid-in-nudist-camp-after-killing-bruce-weinstein Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cowboy candy: sweet, spicy jalapeño rings. They're a part of Mark's childhood. We're headed to the kitchen to make a small batch without any need of a steam- or pressure-canner.This recipe comes from our book, COLD CANNING. It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link.We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!If you'd like this recipe, please find it on our website, bruceandmark.com.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:30] Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.[02:47] We're making cowboy candy![21:19] What's making us happy in food this week: Thai massaman curry and raisinets!

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.

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-minute cooking tip: Use a spatula (not tongs) to turn chicken in a skillet.[03:25] The foods we love AND hate[24:15] What's making us happy in food this week? Cantonese fried turnip cake and passata.

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 tip for you, he's got a primer on ultra-processed foods, and he'll tell you what's making him (and Mark!) happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:49] Bruce's one-minute cooking tip: how to use your gas grill in the winter.[02:47] Bruce's thoughts on ultra-processed foods . . . and maybe ways you can make an easy New Year's resolution.[07:03] What's making Bruce happy in food this week: Zabar's appetizing!

Hey there. You know how much we love to talk about food and drink.No wonder, we're veteran cookbook authors Bruce Weinstein & Mark Scarbrough.This is our podcast about our passion. But we're going on a brief hiatus until mid-January. We hope to back with you in the new year!In the meantime, our best to you and yours.

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 holiday candy memories! Divinity to toffee, cut candy to French nougat. And listen to Mark make a mistake! Divinity is made with corn syrup, not corn starch![21:43] What's making us happy in food this week? Pretzels with dried cranberries & turkey rice soup!

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. And we're so glad you're willing to share our passion for food and cooking!Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:54] Our one-minute cooking tip: Have the supermarket butcher unwrap shrink-wrapped meat to make sure it's still good.[02:54] We're laughing through our stories about writing for food magazines![24:19] What's making us happy in food this week? Our new cookbook that's out in the summer of 2025, as well as vintage port.

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 salad.[02:35] Champagne alternatives for the holidays: Cava, Prosecco, and Cremant.[17:57] What's making us happy in food this week: wild pheasant braised with apples and lamb birria.

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 know a thing or two about turkey.Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:09] Our-minute cooking tip: Salt burger patties after you shape them.[03:37] What to do with leftover turkey: recipe ideas for after the holiday feast.[17:07] What's making us happy in food this week: Burgers topped with sweet pickle relish and chili crisp as well as air-fried cauliflower florets and sliced fresh jalapeño chilis.

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've got some tips and tricks to make that turkey the best it can be.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:07] Our one-minute cooking tip: Keep the gravy warm in a thermos. (Seriously?)[03:54] How to cook a turkey: with a brine, from frozen, in a deep-fryer. Plus, alternatives to turkey for Thanksgiving.[27:47] What's making us happy in food this week: turkey-rice soup and pear jam with almond butter.

What if balancing health, wealth, and personal growth could unlock a more fulfilling life? Join us as we sit down with Bruce Weinstein, the "Plan Man," who shares his remarkable journey of shedding 65 pounds and his dedication to healthier living. We reminisce about our shared experiences growing up in Tennessee and discuss the humorous yet impactful balance between enjoying life's pleasures and maintaining discipline in health. Bruce's insights into longevity, influenced by both lifestyle and genetics, and the lingering effects of secondhand smoke, provide a thought-provoking backdrop to our conversation.Switching to the economic front, we underscore the significance of proactive financial planning amidst global uncertainties. From the cyclical nature of markets influenced by historical events like the 1987 crash and the 2009 recovery, to the resilient housing market in South Florida, we cover it all. Bruce and I examine the implications of fluctuating corporate tax policies in the U.S., drawing comparisons between the approaches of different administrations and the resulting impact on the stock market and corporate investment.Finally, we touch on the evolving dynamics of health insurance, the growing extremism in politics, and the intriguing intersection of religion and public life. Through personal anecdotes and our shared love for sports and food, we highlight the importance of personal growth and overcoming mental barriers. Drawing from Bruce's expertise and our personal stories, we aim to inspire you to embrace opportunities, take action, and imagine the possibilities that lie beyond the constraints of our minds. Join us for a blend of insightful conversations, practical advice, and heartfelt moments that promise to leave you inspired.Join the What if it Did Work movement on FacebookGet the Book!www.omarmedrano.comwww.calendly.com/omarmedrano/15min

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 for celebrities.Thanks for being on this journey with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:11] Our one-minute cooking tip: Watch out for hidden caffeine in your food.[03:38] What's happened to Chinese food in North America? Let's talk about the incredibly changed landscape of Chinese cooking, from the once-favorite chop suey to today's incredible range of dishes at regional Chinese restaurants in North America.[23:00] What's making us happy in food this week: Korean rice cake carbonara and osso buco.

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 for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.[23:09] What's making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

Prolific authors and podcasters Bruce Weinstein and Mark Scarbrough are back to talk about all things food and cooking. Today, we'll get advice - and an early pep talk - for Thanksgiving dinner. Ray Graf hosts.

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 to serve with your holiday meal.Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:57] Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.[03:42] Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.[13:35] What's making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!

Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you.So let's talk tree syrups!Here are the segments for this episode of COOKING WITH BRUCE & MARK;[00:39] Our-minute cooking tip: add a little maple syrup to bottled salad dressings, barbecue sauces, and marinades for a flavor boost. Or stir maple syrup into softened butter.[02:33] All about tree syrups: maple, black walnut, birch, and beech. A true treat. We'll share our tasting notes with you. If you sign up for our newsletter at cookingwithbruceandmark.com, you can find our about our favorite producers.[18:42] What's making us happy in food this week: whitefish salad and beef daube.

It's fall in our part of the world . . . which means it's apple season. We love picking apples. And we want to share our passion for apples with you.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus another on the way). We've published tens of thousands of recipes. We've got a passion for food and cooking. Thanks for coming along with us!These are the segments to this episode of COOKING WITH BRUCE & MARK:[00:58] Our one-minute cooking tip: Refresh glazed donuts in a little butter in a skillet.[03:13] Let's talk about apples, the great fall treat.[15:09] What's making us happy in food this week: chestnuts and rice + kimchi.

Mustard or ketchup? Which camp are you in? Or are you some sort of envoy between the camps?We're talking about mustard and ketchup, a culinary showdown in many North American homes. We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (and counting). We've developed over ten thousand original recipes in our career. And we've been contributing editors for old-school publications like EATING WELL and COOKING LIGHT.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:46] Our one-minute cooking tip: Make ketchup more interesting by spicing it with five-spice powder, prepared horseradish, tamari sauce, or another savory condiment.[02:20] Our mustard-ketchup showdown! We're talking about our personal histories with these condiments as well as their cultural history. Which camp are you in?[19:29] What's making us happy in food this week: lemon-pear oat cookies and kasha varnishkes.

Pizza. Seems easy enough. Except it's not. So many choices . . . which lead to so many debates. Thick v. thin. Tomato sauce v. pesto. Meat or not. Parm cheese or not.We've even written a pizza book: PIZZA: GRILL IT, BAKE IT, LOVE IT! It's a collection of recipes in which everyone is made for both the grill and the oven. If you want to see that book, you can check it out here.We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus two knitting books (from Bruce), plus a memoir (from Mark), and yet more cookbooks in the works. We're delighted to share our passion about food and cooking with you. Thanks for joining us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:03] Our one-minute cooking tip: Ignore the TikTok trend of washing ground beef.[04:22] The great pizza debate: crust, toppings, origins, the whole thing![18:32] What's making us happy in food this week: sake and fresh-caught tuna.

If you're as old as we are, you grew up with a slow cooker on the counter during the day as dinner got made over the long haul. Slow cookers: a history, not just the ways they've come in and out of style, but what's happened mechanically to the machines over the years.We're Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including THE GREAT AMERICAN SLOW COOKER BOOK, which was a giant hit on QVC. If you'd like to check out that book, click this link.We're talking about slow cookers: their history, their ins and outs, and the changes that have happened to them over the years.[00:51] Our one-minute cooking tip: Save the olive oil from tins of sardines and anchovies for the base of a stew.[02:22] How did the slow cooker come about? (Invented by Western Electric's first Jewish engineer.) How did they come to be called "crock pots"? And what's happened to them over the years, including the mechanical changes to them nowadays?[18:16] What's making us happy in food this week: lamb kofta and lemon marmalade.

Who doesn't love donuts? They're the treat many of us crave. But they do have a storied history. And they do inspire a great debate: glazed (or yeast-raised) vs. cake donuts.We're Bruce Weinstein & Mark Scarbrough. We want to talk about all things donuts! We want to hear your favorites, too. We've also got a one-minute cooking tip about simple syrup. 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:[00:46] Our one-minute cooking tip: Consider simple syrup your go-to sweetener for drinks.[02:44] The history of donuts and the debates they inspire: glazed vs. cake donuts. [16:45] What's making us happy in food this week: fresh corn and plum tomatoes.

We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a professional baker.Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a copy, here's a link for it.We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks (and counting!), not to mention Bruce's two knitting books, Mark's memoir (available with his own reading of it on Audible), and several books ghost-written for celebrities.This is our podcast about food and cooking. Thank you for joining us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:53] Our one-minute cooking tip: consider soy sauce as an alternative to salt in savory recipes.[02:48] Bruce's interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH. [22:40] What's making us happy in food this week: pears from Costco and veal stew.

Girl Scout cookies! We can't resist. They've got a storied history. And they've changed over the years.We're Bruce Weinstein & Mark Scarbrough. We've written three dozen (and counting!) cookbooks. We're up for anything food and cooking. And this is our podcast to explore that passion--including Girl Scout cookies! Thanks for coming along on our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:52] Our-minute cooking tip: Use tweezers in the kitchen![02:38] All about Girl Scout cookies. Where they came from. What happened to them. And how they taste now.[14:57] What's making us happy in food this week: grilled peaches and homemade kimchi.

Everybody seems to love cooking shows and now cooking videos. We've been in the food business for twenty-five years and have seen the major changes in these videos firsthand.Shows have moved from instruction to almost shorthand entertainment on TikTok. We've made them all, appearing on PBS shows and even The View, then creating instructional videos for craftsy, and now creating lots of videos on TikTok and Instagram reels.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're happy to share our passion for food and cooking with you. Thank you for being with us.[00:54] Our one-minute cooking tip: Wrap boxed cakes in their boxes.[02:25] What has happened to cooking videos from Julia Child to TikTok.[20:07] What's making us happy in food this week: bagels and egg salad.

Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too.We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:47] Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.[02:24] We're making plum chutney!Here's the recipe:Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do2 1/2 cups or 600 milliliters apple cider vinegar2 1/2 cups or 540 grams demerara sugar2 cups or 400 grams granulated white or caster sugar9 medium garlic cloves, peeled and mincedOne small-hand-sized piece of fresh ginger, peeled andminced (about 1/2 cup)1/2 cup or 60 grams finely chopped crystallized or candied ginger2 tablespoons red pepper flakes1 tablespoon brown mustard seeds1 tablespoon yellow mustard seeds2 teaspoons garam masala1 teaspoon kosher salt1 cup or 150 grams raisinsFirst, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you'll make. You need a pot about a third larger than this for boiling. And notice where the water is—you'll need this mark for later.Pour out the water. Mix the plums, vinegar, and both sugars in the pot.Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.[16:48] What's making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!

The Instant Pot became a true craze. Even an international craze. At one point, a major department store was selling up to sixty Instant Pots per minute.But things have dramatically changed. And we know why. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks including THE INSTANT POT BIBLE and THE INSTANT POT BIBLE: COPYCAT RECIPES. (Click those links if you're interested.)We rode the Instant Pot roller coaster. And we're here to report back what happened. Join us for our food and cooking podcast. We're glad you're here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:50] Our one-minute cooking tip: Trash your garlic press and use a small hand-held grater.[03:27] What happened to the Instant Pot? It went from an international craze to a much smaller presence. We rode this roller coaster. We're here to report back, from our initial reserve about the pressure cooker to our giant, big-selling Instant Pot bibles![23:31] What's making us happy in food this week: unexpected food pleasures and lemon marmalade.

JM Hirsch is no stranger to this podcast. He's got a new book out, all about building cocktails you can keep in your freezer door, ice cold for when friends drop over or you want to kick back. Join us as we welcome him back to our show.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (with more coming!). We've been contributing editors and columnists for the likes of COOKING LIGHT and EATING WELL. We've written for WINE SPECTATOR and THE WASHINGTON POST. And we've developed tens of thousands of original recipes during our twenty-five-year tenure in the food and cooking business.This is our podcast about our passion. Thank you for being a part of it.Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:09] Our one-minute cooking tip: toasting nuts in a microwave. [03:22] Bruce's interview with JM Hirsch, author of the new book, FREEZER DOOR COCKTAILS. If you'd like to get a copy, you can find the book at this link.[22:00] What's making us happy in food this week: smoked knackwurst and kimchi!

Who doesn't love meatballs? Well, maybe Mark, as you'll hear. But we're making meatballs even Mark will eat!We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks and tens of thousands of original recipes. We've been in the food business for almost twenty-five years. This is our podcast about our passions: food and cooking.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:32] Our one-minute cooking tip: Try roasting white chocolate for a deeper, more caramelized flavor.[02:48] We're making meatballs! Here's the recipe:Start by soaking 1/2 cup or 45 grams FRESH bread crumbs in 1/4 cup or 60 milliliters milk (of any sort) for about 20 minutes in the bowl of a stand mixer or a large bowl you'll use with an electric mixer.Crumble in 1 pound or 450 grams lean ground beef, 1 pound or 450 grams sweet Italian sausage meat (no casings), 1 large egg, 2 tablespoons dried minced parsley, 2 teaspoons dried oregano, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground black pepper. Mix at low speed until well and evenly combined.Clean and dry your hands, then oil them with olive oil. Form the meat mixture into 12 balls, each about the size of a golf ball. Put them on a lipped baking sheet and roast in a 375F or 190C convection or fan-on oven until brown, turning occasionally, about 20 minutes.Meanwhile, finely chop 1 small yellow or white onion (peeled), 1 large cubanelle or Italian frying pepper (stemmed and seeded), and 2 medium garlic cloves (peeled).Warm 3 tablespoons or 45 milliliters of olive oil in a Dutch oven set over medium heat. Add 1 tablespoon chopped FRESH rosemary leaves, 1 1/2 teaspoons fennel seeds, 1 teaspoon red pepper flakes, and 1 teaspoon anchovy paste. Stir until fragrant, then add the chopped vegetables. Cook, stirring often, until softened, about 3 minutes.Add 1 pound or 450 grams sliced brown button or cremini mushrooms plus 1/2 teaspoon table salt. Cook, stirring often, until the mushrooms give off their moisture and evaporates to a glaze, about 5 minutes.Add 1/2 cup or 120 milliliters of dry vermouth, dry white wine, dry sherry, or unsweetened apple juice. Scrape up all the brown bits, then pour in one 24 1/2-ounce or 700-gram jar of tomato passata, preferably the Mutti brand. Fill the jar of Mutti with water, swirl it around to get every speck of passata, and pour it into the pot as well.Bring to a simmer, add the browned meatballs, and reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally but very gently.To finish off, add 12 torn-up FRESH basil leaves and lots of ground black pepper. Taste for salt and dish it up.[17:53] What's making us happy in food this week: Santa Rosa plums and ice cream.

Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love. [23:58] What's making us happy in food this week: tinned fish and goat birria.

What's authentic? How do you label that authenticity, particularly when it comes to recipes from cultures other than your own?These questions have become increasingly pressing in the twenty-five years we've been writing cookbooks. How can we identify a recipe popular in Thailand without referring to the ethnicity of the recipe? Especially when we two writers don't live in Thailand or have any connection to Southeast Asian culture?We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks with one more now in production for 2025! This is our podcast about our passion: food and cooking.We've also got a one-minute cooking tip about grilling. 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:[00:45] Our one-minute cooking tip: Don't flip meat too often on a grill.[03:00] The on-going and very difficult questions about ethnicity and authenticity in recipes. Also, how the matter has changed in our twenty-five years of writing cookbooks.[24:16] What's making us happy in food this week: potato chip chocolate chip cookies and white currant jelly.

It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)We're glad you're with us. Thanks for being a part of our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.[02:32] We're making grilled, cross-cut, beef short ribs!Here's how:Put all of this in a turbo blender or a food processor to make a marinade:1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;1 medium Asian pear (about 6 ounces or 170 grams);5 peeled, medium garlic cloves;one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;1 cup or 250 milliliters soy sauce;1/2 cup or 125 milliliters water;1/4 cup or 55 grams packed light brown sugar;2 tablespoons or 30 milliliters mirin;and 1 tablespoon or 4 grams freshly ground black pepper.Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.Garnish with minced scallions and sesame seeds.[13:52] What's making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks published under our own names. We've also been contributing editors and columnists for the likes of EATING WELL, COOKING LIGHT, and weightwatchers.com.This podcast is about our passion: food and cooking. We're so happy you joined us. Thank you for that. If you'd like to buy Renato's new baking book, DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT, you can find it here.Here are the segments for this episode of this podcast:[00:52] Our one-minute cooking tip: Cover a cutting board with plastic wrap to carry raw meats out to the grill.[01:59] Bruce interviews Renato Poliafito, owner of a Brooklyn bakeshop and author of the brand-new cookbook DOLCI: AMERICAN BAKING WITH AN ITALIAN ACCENT.[18:37] What's making us happy in food this week: curried lentils and cannoli. (Bruce says "cannoli" for one. Don't write in. We've hashed it out enough!)

Beef chow fun! Is there better take-out? (Or take-away?) It's always been one of our favorites. But we live in rural New England . . . so we have to make our own.We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks and been contributing editors and/or columnists at a host of magazines (back in the day). We're working on our 37th cookbook right now! But in this episode, we're making that chow fun, one of our go-to dinners.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:44] Our one-minute cooking tip: Start cooking thin strips of bacon (or streaky bacon) in a cold skillet (or "pan," as Bruce would say).[02:33] We're making beef chow fun at home.Here's the recipe: soak 10 ounces or 285 grams of wide dry rice noodles in a bowl of water overnight (or at least 12 hours--yep, that long).Slice an 8-ounce or 225-gram beef flank steak into thin strips (angle your knife and cut thin strips sort of on the diagonal). Put these strips in a bowl and add 1 teaspoon soy sauce, 1 teaspoon Shaoxing (a rice wine for cooking) or dry sherry, 1 teaspoon vegetable oil, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch (or cornflour). Mix well and set aside for 20 minutes.Meanwhile, whisk together the sauce in a small bowl: 2 tablespoons (30 ml) standard soy sauce, 2 tablespoons (30 ml) Shaoxing (as above), 1 tablespoon (15 ml) dark soy sauce, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon granulated white or caster sugar.Drain the noodles in a colander set in the sink.Set a wok over high heat until smoking. Add 1 1/2 tablespoons (23 ml) refined vegatable or peanut oil. Add the beef strips and any juice in the bowl. Spread out the slices all across the wok (even up the sides) to brown on one side.Char for about 1 minute, then add 2 tablespoons (26 grams) julienned or minced fresh peeled ginger and 4 medium scallions, trimmed and cut into 2-inch (5-centimeter) segments.Stir-fry for 1 minute, gathering all the beef strips together as you do. Spread the drained noodles over the top. Then pour the sauce all around the inner edge of the wok (so it runs down). Stir-fry gently until everything is coated (without breaking up the noodles).Add 6 ounces (170 grams) of bean sprouts and a big pinch of ground white pepper. Serve it up![15:10] What's making us happy in food this week: rhubarb pickles (look for a video on how to make these on TikTok and Istagram) and bread-and-butter pickles (for our recipe, see our YouTube channel: COOKING WITH BRUCE & MARK).

Who doesn't love potato salad? We're making a recipe that was mentioned on our Facebook group (COOKING WITH BRUCE & MARK) by a listener: potato, pasta, a combo of potato and macaroni salad. A great treat.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now there are some stories.) This is our podcast about our food and cooking passion . . . and mostly about potatoes this time around.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:39] Our one-minute cooking tip: store potatoes in a cool, dark place at room temperature.[01:50] We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.[13:47] What's making us happy in food this week: cherimoya and rhubarb pie!

On our last episode, we discussed Long-Term Care Insurance and options. Today my discussion with Bruce Weinstein, Co-Owner of Weinstein Wealth Insurance Solutions, focuses on Life Insurance; various types, and the roles they can play in our plans for wealth accumulation, protection, and leaving a legacy. You can learn more about Bruce and Weinstein Wealth Insurance Solutions by visiting PlanMan.tv Key Takeaways: (06:33) Life Insurance for wealth building and asset accumulation (26:42) Having the courage to have the conversation about life insurance  (27:18) Permanent Insurance (40:47) Common mistakes people make when evaluating life insurance Ways to contact/follow: PlanMan.tv 844-PLANMAN Contact the Host - vince@thecfoathome.com

Let's talk about the grocery store! Not about what's there or how to find the best that's there. Instead, about how the modern grocery store got to be the way it is . . . and maybe some notions of where it's headed.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks through several New York publishers. This podcast is about our passion: food and cooking.]Want to see our latest cookbook? It's THE LOOK & COOK AIR FRYER BIBLE. Over seven hundred photographs, one for every step of every recipe. You can find it here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:04] Our one-minute cooking tip: Eat greasy or coated chips with chopsticks to keep your fingers clean.[03:38] The evolution of the modern grocery store: from self-serving to its modern incarnation with our thoughts of where things may be headed.[25:38] What's making us happy in food this week: a game to help you learn how to use chopsticks and ramen in New Haven, CT, at Mecha Noodle Bar.

Who doesn't love pizza? With better crusts, even gluten-free crusts, and a bigger range of toppings than years past, pizza has become almost a food category in and of itself.So let's talk about how to up your pizza game! We're cookbook authors Bruce Weinstein & Mark Scarbrough. We've even written a book about pizza. But this podcast isn't about our book (although you can check out PIZZA: GRILL IT, BAKE IT LOVE IT! here). It's about having better pizza at home.Fire up the grill or the oven and listen to these segments of the podcast COOKING WITH BRUCE & MARK:[01 :00] Our one-minute cooking tip: If you buy one pizza, buy a second one to freeze for later.[3:39] All about how to up your pizza game at home: tricks for better crusts and ideas for better and more varied toppings.[20:14] What's making us happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.

Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.[04:44] We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.[22:06] What's making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.

There's lots of food news these days. We've got the latest on McDonald's plans, on new pink pineapples, on the Italian government's regulations, and on what may be the newest ice cream craze . . . which involves fried chicken skin.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written thirty-six cookbooks, are working on number thirty-seven, and are passionate about food and cooking. Thanks for being on this journey with us. We're so glad you've joined us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:04] Our one-minute cooking tip: Run the dishwasher BEFORE company comes over.[04:21] Our take on the latest food news: a new, EXPENSIVE pineapple on the market, McDonald's plans to offer a bigger burger, the Italian government's attempts to regulate food consumption and even gelato, and the wildest ice cream flavor we've ever seen.[20:02] What's making us happy in food this week: guacamole with jalapeño relish and dried fig and lemon jam.

We sit down with Wealth Manager, Bruce Weinstein, to discuss the value in having a detailed financial strategy in place when starting to create your estate plan. In this episode, Steve and Bruce discuss the following:·       Financial planning and estate law with an expert.·       Estate planning, financial projections, and tax implications.·       Estate planning, liquidity issues, and transferring assets to next generations.·       Life insurance planning for wealthy couples.·       Estate planning, financial planning, and small business ownership.·       Financial planning and estate law with a focus on trusts and taxes.If you would like to speak with one of our attorneys, please call our office at (503) 227-0200, or visit our website at https://www.pacificcascadelegal.com.To learn more about how Bruce can help you, you can visit his website: https://weinsteinwealth.com/Disclaimer: Nothing in this communication is intended to provide legal advice nor does it constitute a client-attorney relationship, therefore you should not interpret the contents as such.

Food photography. We know it's now crucial to the success of a cookbook. But it wasn't always so. We'll tell what we've seen over three dozen cookbooks published in the last twenty-five years.We're Bruce Weinstein & Mark Scarbrough. We're the team behind dozens of cookbooks, tens of thousands of published original recipes, and a long career in the food publishing business.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:09] One-minute cooking tip: Pick the smallest chicken.[03:40] What's happened to food photography in cookbooks over the twenty-five years we've been in the food business? How has photography changed with the advent of the internet? We'll give you an overview of food photography from our three-dozen-cookbook persepctive.[19:32] What's making us happy info this week? China China and conserves (a lower-sugar jam with chilis or other aromatics).

Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Rent a tablescape![04:15] Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA.[18:44] What's making us happy info this week: vegan chocolate creams and kasha varnishkes.