Best Bruce Weinstein And Mark Scarbrough Podcasts (2025)

Side quests. A term from gaming but now a part of cultural moment. Everyone has a side quest, a way to find and fulfill their passions, even as they do whatever they do to pay the bills. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks. We've each found this career as a side quest that became our main …

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Science Forum 7/3/25 50:33

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5d ago50:33

50:33

The scientists are back to answer your questions! Ray Graf hosts.

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Copyright Forum 7/2/25 50:03

6d ago50:03

50:03

Our panel of experts is back to help you protect your intellectual property. Bill Westwood, Polly Law and Paul Rapp join us to take your calls. Ray Graf hosts.

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Birding with Rich Guthrie and Julie Hart 7/1/25 49:27

7d ago49:27

49:27

Julie Hart and Rich Guthrie are back to answer your questions. Ray Graf hosts.

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Medical Monday 6/30/25: Wound Care and Hyperbaric Medicine with Dr. Michael Ormont 49:47

8d ago49:47

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We're joined by Dr. Michael Ormont, Director of Wound Care and Hyperbaric Medicine at Vassar Brothers Medical Center in Poughkeepsie, NY, and Northern Dutchess Hospital in Rhinebeck, NY. Ray Graf hosts.

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WELCOME TO OUR KITCHEN: We're talking about AI-generated recipes! 31:57

8d ago31:57

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No doubt, the internet is being flooded with AI recipes. In fact, even unscrupulous publishing is being flooded by these generated recipes as small, independent publishers pop up who take advantage of the "free" content to package it as a book. But there's some hope. AI recipes aren't all bad. And there are ways to identify them before you caught i…

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Food Friday 6/27/25: Wine with John Fischer 48:22

11d ago48:22

48:22

Food Friday favorite John Fischer joins us to talk about wine. He says wine is wonderful. Believe it or not, your host is not a fan of the stuff and will take some convincing!

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Gardening 6/26/25 50:04

12d ago50:04

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The gardening experts are back in Studio A to take your calls. Ray Graf hosts.By Samantha Simmons

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Pets and Vets with Dr. Carrie O'Loughlin 6/25/25 49:42

13d ago49:42

49:42

Here to take your pet health questions is Dr. Carrie O’Loughlin. WAMC's Ray Graf hosts.

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Outdoors with Jeremy Hurst and Josh Stiller 6/24/25 49:32

14d ago49:32

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We welcome back Jeremy Hurst, the Big Game Unit Leader for the New York State Department of Environmental Conservation. Also joining us is Josh Stiller, coordinator of the DEC's migratory and upland game bird program Ray Graf hosts.

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Medical Monday 6/23/25: Geriatric Medicine with Dr. Rebecca Stetzer 48:19

15d ago48:19

48:19

We are joined by Dr. Rebecca Stetzer, a geriatrician from The Alzheimer's Center at Albany Medical Center.

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WELCOME TO OUR KITCHEN: We're talking about simple food substitutions! 24:27

15d ago24:27

24:27

What happens when you don't have on hand what a recipe requires? We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen cookbooks (not counting the ones we ghostwrote for celebs). This podcast is part of food and cooking passion. We've got a one-minute cooking tip about getting more flavor in your food. We're also tal…

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Food Friday 6/20/25: Baking with Chef Gail Sokol 48:54

18d ago48:54

48:54

Chef Gail Sokol is back. She'll teach us the tricks of that summer favorite - Strawberry Shortcake. Ray Graf hosts.

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Home Improvement with Darren Tracy 6/18/25 49:19

20d ago49:19

49:19

Need a little advice about home maintenance and repair? Darren Tracy is back to take your calls. Ray Graf hosts.

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Weather with Reid Kisselback 6/17/25 49:27

21d ago49:27

49:27

Summer arrives on Saturday! We welcome NewsChannel 13 meteorologist Reid Kisselback to answer your weather questions. 800-348-2551 is the number to call at show time. Ray Graf hosts.

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WELCOME TO OUR KITCHEN: We're talking about food recalls! 24:13

22d ago24:13

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Food recalls! They happen all the time. It seems there's always another one announced. What are some of the latest? And what are steps we can take to make sure we're safe at the table? We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks including the latest, COLD CANNING! To find that book, please click on this link. We've al…

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WELCOME TO OUR KITCHEN: We're making a cold canning batch of bread-and-butter pickles! 20:19

29d ago20:19

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Bread-and-butter pickles. Always in our fridge all summer long. But we don't want to go to the hassle of canning them in huge batches. We don't need to survive the apocalypse with pickles! This recipe is from our book COLD CANNING, which you can find at this link. We hope you'll make a small batch of this pickles. And no need to copy this recipe do…

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WELCOME TO OUR KITCHEN: We're making eighteen-spice curry oil! 24:31

1M ago24:31

24:31

Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible. We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here. This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here. We've …

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Food Friday 5/30/25: Healthy Eating with Holly Shelowitz 45:31

1M ago45:31

45:31

We welcome back Holly Shelowitz to discuss healthy foods that taste great and can make us feel better. Samantha Simmons hosts.By Samantha Simmons

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Gardening 5/29/25 49:59

1M ago49:59

49:59

Our favorite gardening experts are back to take your calls. Ray Graf hosts.

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Pets and Vets 5/28/25: Susan Sikule and Kris Dallas 50:05

1M ago50:05

50:05

We welcome back Dr. Susan Sikule of the Just Cats Veterinary Clinic in Guilderland, New York and Dr. Kris Dallas of Ancient Arts Holistic Veterinary Services in Saratoga Springs. Ray Graf hosts.

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Computers with Tony Yang 5/27/25 49:06

1M ago49:06

49:06

We welcome back Tony Yang of Gig Computers to offer possible solutions to your computer and tech questions. Ray Graf hosts.

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WELCOME TO OUR KITCHEN: We're making Cowboy Candy! 26:29

1M ago26:29

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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 …

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Food Friday 5/23/25: BBQ Summit 48:56

2M ago48:56

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This is the time of year to get the grill fired up! We talk barbecue on this edition of Food Friday - all the styles - from Texas to Memphis to Georgia and beyond. Russ Matson of All American BBQ and Bill Fletcher from Fletcher's BBQ Shop and Steakhouse join us to share the secrets of this wide and saucy culinary world.…

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Astronomy 5/22/25 49:18

2M ago49:18

49:18

Astronomers Bob Berman and Dr. Valerie Rapson join us to discuss recent space news and answer your questions. Ray Graf hosts.

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Physical Therapy with Matthew Goodemote 5/21/25 49:13

2M ago49:13

49:13

Physical therapist Matthew Goodemote joins us to answer your questions. Ray Graf hosts.

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WELCOME TO OUR KITCHEN: We're talking about Korean food! 32:52

2M ago32:52

32:52

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 …

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WELCOME TO OUR KITCHEN: We're talking about soy sauce! 24:10

2M ago24:10

24:10

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 al…

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WELCOME TO OUR KITCHEN: We're talking about kitchen updates! 25:10

2M ago25:10

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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 c…

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WELCOME TO OUR KITCHEN: We're talking about pickles! 26:18

2M ago26:18

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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 y…

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WELCOME TO OUR KITCHEN: We're talking about the step-by-step process of publishing a cookbook! 33:44

3M ago33:44

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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 abo…

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WELCOME TO OUR KITCHEN: We're talking about all sweet things preserved! 30:02

3M ago30:02

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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 …

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WELCOME TO OUR KITCHEN: Introducing Cold Canning, our next cookbook! 22:29

3M ago22:29

22:29

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…

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WELCOME TO OUR KITCHEN: Let's talk about snacks for a road trip! 19:43

4M ago19:43

19:43

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 c…

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WELCOME TO OUR KITCHEN: Foods We Love AND Foods We Hate (Part 2) 28:35

4M ago28:35

28:35

We're still on our kick about personal tastes. After three dozen cookbooks, we're nothing but opinionated about food! It's our passion, after all. We'll let you know our preferences in the hopes we can hear more about yours. 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 f…

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WELCOME TO OUR KITCHEN: Foods We Love AND Foods We Hate (Part I) 26:54

4M ago26:54

26:54

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 a…

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WELCOME TO OUR KITCHEN: We're talking about developing a recipe! 27:13

4M ago27:13

27:13

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…

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WELCOME TO OUR KITCHEN: What's up with eggs? 14:32

4M ago14:32

14:32

What's up with eggs? What's happened to the supermarket? Bruce is on his own for this episode, since Mark is still recovering from his broken leg. Join us for a fun and informative podcast about food and cooking! Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:36] Our one-minute cooking tip: bake some breads in a heavy, sup…

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WELCOME TO OUR KITCHEN: All about pork belly! 17:14

5M ago17:14

17:14

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 t…

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WELCOME TO OUR KITCHEN: Bruce is still cooking for the ailing Mark! 12:25

5M ago12:25

12:25

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 & MAR…

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WELCOME TO OUR KITCHEN: Where have we been? And a possible New Year's resolution! 8:37

6M ago8:37

8:37

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 b…

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WELCOME TO OUR KITCHEN: We're talking about our memories of holiday candies! 24:42

7M ago24:42

24:42

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 …

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WELCOME TO OUR KITCHEN: We're laughing about our career in food magazines! 27:04

7M ago27:04

27:04

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…

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WELCOME TO OUR KITCHEN: We’re talking about champagne alternatives for the holidays! 20:41

7M ago20:41

20:41

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: [0…

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WELCOME TO OUR KITCHEN: We're talking about things to do with leftover turkey! 19:05

8M ago19:05

19:05

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. W…

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WELCOME TO OUR KITCHEN: We're talking about how to cook a turkey! 30:43

8M ago30:43

30:43

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 f…

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WELCOME TO OUR KITCHEN: What happened to Chinese food in North America? 27:06

8M ago27:06

27:06

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 thou…

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WELCOME TO OUR KITCHEN: We're talking about soy sauce! 26:41

8M ago26:41

26:41

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 Scarbroug…

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WELCOME TO OUR KITCHEN: We're talking about beverages for the holidays! 15:51

8M ago15:51

15:51

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--…