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Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
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WELCOME TO OUR KITCHEN: We're talking about the great pizza debate!

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Manage episode 442796536 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

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.

  continue reading

304 episodes

Artwork
iconShare
 
Manage episode 442796536 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

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.

  continue reading

304 episodes

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