<description>&lt;p&gt;Let's talk condiments. Our fridge is full. Yours should be, too.&lt;/p&gt;&lt;p&gt;We're Bruce Weinstein &amp;amp; Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us.&lt;/p&gt;&lt;p&gt;Here are the segments for this episode of COOKING WITH BRUCE &amp;amp; MARK:&lt;/p&gt;&lt;p&gt;[00:45] Our one-minute cooking tip: high on the stove vs. low heat in the oven.&lt;/p&gt;&lt;p&gt;[03:45] Let's talk about condiments . . . and why your fridge should be as full as ours.&lt;/p&gt;&lt;p&gt;[17:13] What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).&lt;/p&gt;</description>

Cooking with Bruce and Mark

Bruce Weinstein & Mark Scarbrough

WELCOME TO OUR KITCHEN: We're talking condiments!

APR 16, 202420 MIN
Cooking with Bruce and Mark

WELCOME TO OUR KITCHEN: We're talking condiments!

APR 16, 202420 MIN

Description

Let's talk condiments. Our fridge is full. Yours should be, too.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us.

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

[00:45] Our one-minute cooking tip: high on the stove vs. low heat in the oven.

[03:45] Let's talk about condiments . . . and why your fridge should be as full as ours.

[17:13] What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).