We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and we love chili crisp more than we can say. No wonder we were so excited to talk to beloved internet sensation James Park, the author of the new book CHILI CRISP. If you want to get your copy, you can order it here. We'll also give you a one-minute cooking tip and we'll tell you what's making us happy in food this week. Here are the segments of this episode of COOKING WITH BRUCE & MARK: [01:00] Our one-minute cooking tip: a little mashed up tinned or jarred boneless anchovies makes so many dishes more savory. [03:41] Bruce's interview with "emotional eater" and internet sensation James Park, author of the new book CHILI CRISP. [22:53] What's making us happy in food this week? Spatchcocked chicken on the grill and a Middle Eastern restaurant in West Hartford, Connecticut: Zohara.

WELCOME TO OUR KITCHEN: James Park, author of CHILI CRISP

Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

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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.

WELCOME TO OUR KITCHEN: We're talking about how to up your pizza game!

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.

WELCOME TO OUR KITCHEN: We're taste-testing cold brews!

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.

WELCOME TO OUR KITCHEN: We're discussing food in the news!

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).

WELCOME TO OUR KITCHEN: We're talking about photography in cookbooks!

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.

WELCOME TO OUR KITCHEN: James Park, author of CHILI CRISP

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