We develop recipes for a living: over three dozen cookbooks, countless magazine and internet articles, and 20,000+ copywritten and published recipes. Here's a look inside what we do on an almost daily basis.

Let's face it: Most recipes are developed in an existing frame--a braise, a cake, a short crust, a roast, a pastry cream. You accept the frame, then begin to work inside it to create something new.

In this episode, we're going to take on the hypothetical of developing a trifle, a layered cake-and-custard dessert. We've also got a one-minute cooking tip. 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:

[01:04] Our one-minute cooking tip: buy great butter for toast but supermarket butter for baking.

[03:21] How we develop a recipe. We're making up our own trifle, showing you the thought process and creativity it takes to create a new recipe.

[23:45] What’s making us happy in food this week? Ben & Jerry’s dairy-free Cherry Garcia and a kale salad with a nutritional yeast vinaigrette.

Segment 1: 00:36 One minute cooking tip – baking bread in a

dutch oven

Segment 2: 02:31 What’s going on with eggs?

Segment 3: 12:56 What’s making me happy infood this week – decaffeinated

coffee from mexico

How did a Jewish boy from New York become so enamored with pork belly?

Well, you probably know some of the answers. But Bruce is here (without Mark, who still has a broken leg) to tell you about his crush on pork belly, the most luxurious of all pork cuts.

He's also got a one-minute cooking tip as well as something that's making him happy in food this week.

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

[00:25] Our one-minute cooking tip: Keep a toothbrush in the kitchen for cleaning things (but not your mouth!).

[01:39] Bruce's wild relationship with pork belly!

[16:08] What’s making Bruce happy in food this week? Braised Brisket!

Mark is still recovering from his broken leg . . . so Bruce is in charge of the podcast again. So he's up for telling you about all the cooking he's been doing in the past month as Mark heals.

Bruce has some cooking ideas for helping those healing. He's sharing his tips and secrets.

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

[00:27] One-minute cooking tip: don't break your leg!

[01:21] What I am making mark while he’s recovering

[11:12] What’s making me happy in food this week? Chocolate chip peanut butter biscotti!

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!

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.