Crazy Food News, Our One-Minute Cooking Tip, An Interview With The Founders Of Spice320, Hot Brown, Char Siu, & More!

Cooking with Bruce and Mark

There's been some crazy food news lately! Bordeaux wine hijinks, vegan meat labeling problems, and a global shortage of frog legs.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published over three dozen cookbooks with several New York publishers, including our latest, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photos, one for every step of every recipe. You can find it here.

In this episode, we'll talk about some of the latest crazy food news. We have a one-minute cooking tip on using a Bundt pan as a vertical roaster. (We were just on Portland, Oregon, morning TV demonstrating this technique!)

Bruce interviews two guys who've opened a new food business in this challenging economy and in our very rural New England town. What does it take to be a food entrepreneur these days. And we tell you what's making us happy in food this week.

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

[00:48] Our take on some of the latest crazy food news

[14:32] Our one-minute cooking tip: Use a Bundt pan as a vertical roaster for chicken.

[16:11] Bruce's interview with Alan Thayer and Richard Marchesseault, the owners of Spice320, for an in-depth discussion about following your dream to open a food business in this challenging environment.

[27:26] What’s making us happy in food this week? Hot brown and char siu!