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Episode 88

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Published on:

14th Jul 2025

WELCOME TO OUR KITCHEN: We're talking about ice cream trends for summer, 2025!

We all love ice cream. As our photographer, Eric Medsker, says: "Even bad ice cream is good ice cream." It's hard to argue with that!

What are the trends for ice cream in the summer of 2025. We've done the research and have the answers. Some of them may surprise you! Not only about flavors but even about how ice cream is sold in North America.

Plus, we've got a one-minute cooking tip about cooking together. And we'll tell you what's making us happy in food this week.

If you'd like to check out our latest cookbook, please find COLD CANNING at this link!

Otherwise, here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:20] Our one-minute cooking tip: Buy a second cutting board if you’re cooking with someone else.

[03:04] What are the trends for ice cream in the summer of 2025?

[19:45] What’s making us happy in food this week? Homemade kimchi and smash burgers!

Transcript
Mark:

Hey, I am Bruce Weinstein and this is the Podcast

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Cooking with Bruce and Mark.

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And I'm Mark Scarborough.

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And together with Bruce, we have

written three dozen plus one cookbooks.

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Our latest cookbook, cold

Canning, is coming out in only

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a matter of weeks at this point.

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Hmm.

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Small batch canning, no pressure or steam.

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Canner needed two to three jars of say,

Blackberry Preserves or Chili Crisp.

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Oh my gosh.

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You should see this Chili Crisp Bruce

created that is made with Nori the.

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Seaweed wrapper.

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Mm-hmm.

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It's dried seaweed.

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Mm-hmm.

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It has a very, uh, umami flavor, but

there's also traditional chili crisps.

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There's dessert sauces, ketchups,

mustards, barbecue sauces.

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What, what all is in there?

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Triple sack LORs.

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Liqueurs.

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And.

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Sane book.

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Anything you can put in a jar and

shove in your refrigerator or a

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freezer is in that book, check that

out wherever you can find cookbooks.

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But in this episode of the

podcast, we're not necessarily

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talking about gold canning.

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In fact, we're not at all.

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We're talking about, uh, one minute

cooking dip, as we always do.

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We.

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We've got our middle segment

on our summer ice cream.

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We tend to do a summer ice cream segment

every year, and this is our big one

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about what's big this year in ice cream.

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And we'll tell you what's making

us happy in food this week.

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So let's get started.

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Bruce: Our one minute cooking tip.

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Get a second cutting board if you're

cooking with someone else in the kitchen.

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You know what, I'm gonna expand this.

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Get a second chef knife,

get a second pairing knife.

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Don't try and share your basic tools.

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You only need one blender.

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You only need one food processor,

but you should have multiple

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knives and multiple cutting boards.

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Now, let's

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Mark: say, I'm gonna back up.

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See, I I, I have been accused by people

of always correcting you, but I'm still

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gonna back up and say, I vindicated.

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I'm always being vindicated.

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A second knife is a matter

of economic privilege.

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So let's just say that it is easier

to get a second cutting board mm-hmm.

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Than it is to get a second knife.

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Bruce: I will say that is true,

except you can't even get a

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knife at your local supermarket.

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They sell them and they're inexpensive.

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You don't have to get the

most expensive $400 knives

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Mark: you can, but we must acknowledge

that even a $40 or a $30 knife

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is sometimes a budget buster.

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For some people it can be.

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So a cutting board can be a $10

expenditure, which is more in the

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realm of feasibility, and it does keep

you fighting in the kitchen if you

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cook with someone on a regular basis.

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Okay, that's our one minute

cooking tip for this week,

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including, I guess my correction.

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I have, it has been pointed out

to me that I do that frequently.

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Mm-hmm.

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Have I pointed it out?

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Um, before we turn to the big central

segment of this podcast, our summer ice

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cream segment for 2025, let me say, it

would be great if you could subscribe

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to this podcast, if you could rate it

and give it a review, even a review,

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like a great podcast or fun podcast.

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Even that kinda review keeps it

fresh in the analytics and it helps.

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Us keep this podcast away from

advertisers, which is our main goal.

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So just doing so helps us

along and it is the way that,

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in fact, you can help us out.

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So let's get on to the big central

segment of this podcast, our

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2025 summer ice cream segment.

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Bruce: I am gonna start this with a

quote from my favorite photographer

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and good friend Eric Medsker,

who has shot a lot of our books.

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Know Why, according to Eric Medsker.

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Even bad ice cream is good ice cream.

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Mark: And then what he means by that

is even the cut rate store brand

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ice cream is still good ice cream.

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'cause

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Bruce: ice cream is a food group, a

category and necessary for life itself.

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Clearly right.

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So

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Mark: Eric, as he says, even

bad ice cream is good ice cream.

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So, um, there you go.

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But we wanna talk about some of the

trends that are out there this summer.

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And you may know some of these, and some

of these are actually predictive of next

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summer, if you can believe it or not.

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Mm-hmm.

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So the first big trend

is vegan ice creams.

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And these are ice creams made with.

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Oat milk, almond milk, cashew milk.

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These have become what a huge

component of the supermarket shelves.

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Bruce: They really have.

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It used to be that the only kind of

milk alternative that was in vegan ice

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creams was soy milk and coconut milk.

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Right?

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Then Oatley came out with oat

ice cream a few years ago, and

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cashew milk, but a combination of

these nuts and grains is what's.

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Improving the texture and the flavor,

these ice creams across the board.

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Mark: Yeah, I, I, I can honestly tell

you that although I love ice cream and

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agree with Eric that no ice cream is a

bad ice cream, I can actually say that

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I actually elect and choose the cashew

almond, the cashew mix ice creams mm-hmm.

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In the supermarket, even

over the dairy ice creams.

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I, I don't have any

problem with dairy, but I.

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I choose it because I actually

love the texture of them.

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Yeah, I do too.

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Bruce: The Ben and Jerry's vegan

ice cream, some of them made

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with coconut, some are made with

oats, some are made with cashew.

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And I look for the ones made with cashew.

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'cause for me, those are the

chewies and I love chewy ice cream.

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I just think, to me, that's what makes a

good vegan ice cream is there'd be chewy.

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Mark: Okay, so get this, there's a

Swedish company and I know I'm gonna.

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Butcher the name DUG, and I'm

sure it's pronounced Duke or

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Duke, but I'm just gonna say Doug.

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Doug drinks.

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Oh, Doug.

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Who?

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Doug drinks.

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His name

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Bruce: is a sentence.

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Maybe it is

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Mark: DUG.

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Uh, and spelled that

as initials in Swedish.

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Anyway, this Swedish company has

patented this year, uh, processed

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for potato based vegan ice creams.

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Oh, super

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Bruce: carbs.

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It's like french frying ice cream.

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Yes.

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Finally

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Mark: french fries and ice cream together.

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I have no idea what that means.

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I doubt it means french fries,

but they have catch of ice cream

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because potato base, oh, stop.

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They have created a potato base

and a lot of marketers are right

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now claiming that potato and sweet

potato, they're not the same thing.

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It's a whole question of one's a

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Bruce: tuber.

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One's a rhizome.

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Yeah.

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It's a

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Mark: whole botanical question,

but for now it's just.

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Say that many marketers claim that

potato and sweet potato ice creams

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will be the big thing next year

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Bruce: when you boil it down and

just take the starch out of it.

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They both do a similar kind of

thing, although sweet potato starch

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is more gummy Yes and sticky, which

actually probably would make an

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amazing ice cream, and I think that's

probably what they're talking about.

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And not using the whole sweet potato

with that sweet potato flavor profile.

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No, no, no.

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They're talking

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Mark: about the starch.

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There already are.

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Sweet potato.

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Mm-hmm.

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Ice Thanksgiving ice creams on the market.

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But this is talking about using

potatoes and sweet potatoes to create

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a base for a billion other flavors.

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Yeah.

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I think there are potato ice creams

that Duke drinks have developed already.

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Or you know, eat chocolate chip

and you know, standard flavors.

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Mint chocolate chip and stuff like that.

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Well, if

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Bruce: you're doing a potato based

ice cream, a standard flavor,

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better be butter and scallions.

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Oh, stop and sweet potato.

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Oh, stop.

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Mark: Okay.

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Stop.

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Why wish you always make

fun of what I bring up.

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I'm not making fun of it.

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Bruce: I think that would be good.

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See

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Mark: if I correct you.

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It's because you make fun of me there.

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I've justified.

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I'm done.

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Okay.

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So sweet potato ice cream.

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Sounds amazing.

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The next big, uh, category here,

uh, in this year are probiotic ice

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creams, and I actually can tell you

that I have not tried any of these.

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I don't know much about them except

I do know that they're sales.

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Are jumping over and over again.

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And let me just say before,

Bruce weighs in here that

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there are two basic companies.

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There is a company called Culture Republic

that sells ice cream at Kroger's stores

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across the United States, and there's.

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Alex ice cream and they make

a line called the Culture Cup.

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And all of these are probiotic ice creams.

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So I'm

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Bruce: assuming these are just a

natural progression from frozen

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yogurt because frozen yogurt, I'm

think so, has probiotics in it, but

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yogurt has very specific probiotics.

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And I'm assuming these

are different probiotics.

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They are.

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They're, and these are more varied and.

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Offer different things

for your gut health.

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Y

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Mark: Yeah.

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It's not just keefer or

cultured buttermilk or yogurt.

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While those things are in fact

out there with their probiotics

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included in them, these are, uh,

ice creams that include various kind

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of dietary supplemental probiotics.

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But there is a problem here, right?

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There is a problem with these, and that

is you should really check on the claims

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of the probiotics in these ice creams.

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Yeah,

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Bruce: you need to see what their.

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Active cultures are right, and of course,

once you put it in the freezer, they,

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probiotics don't die in the freezer.

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They slow down, they stop being active,

but then when they're thawed, many of

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these bacteria come back to life and

can still work inside your system.

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So you have to make sure that during the.

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Cooking process for the ice cream, if

the ice cream was heated to a pasteurized

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level, that the probiotics were not

killed so that they were added afterwards.

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Yeah.

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So that

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Mark: they're still active.

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If you go out to the Culture Republic and

the Alex, a LEC apostrophes, the Alex Ice

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Cream, uh, websites that look at Alex Ice

Cream's, culture Cups, or the Culture of

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Republic Wine, you'll see that they detail

their manufacturing process, and you

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might want to investigate that a little.

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If probiotics are really important

to you, you, I mean, Alex Ice

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Cream in their Culture Cup series.

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Makes flavors like chocolate

covered strawberry and dark

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chocolate honeycomb crunch.

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Lots of really wild and delicious flavors.

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But again, you just wanna

investigate how they get the

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probiotics into the ice cream.

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Mm-hmm.

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Like, do they add it after

they create the cost?

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Do they add it during the process?

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Mm-hmm.

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You know, it's a whole question.

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Bruce: And do you know whether these are

all dairy ice creams or are these some

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Mark: alternatives?

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Yes.

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They're all dairy, as far as I know.

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These are a cow dairy.

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These are all D Yes.

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Utter ice creams.

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Well, but udders come

from other animals too.

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Well, I know, but they're all

utter ice creams in their own way.

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Okay.

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So that's the second big

trend is probiotic ice creams.

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The third one, uh, has to

do with global flavors.

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Mm-hmm.

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Bruce: I love global flavors, and some

of the ones that we're talking about

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are chili laced blood orange ice cream.

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Mm-hmm.

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Black sesame ice cream,

which is huge matcha.

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Leechy.

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Now, to be fair, I was able

to get Leechy ice cream even

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down in Chinatown In New York.

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Yeah.

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In the seventies and eighties.

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Yeah.

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So that, but it is

becoming more mainstream.

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Especially

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Mark: matcha.

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Yeah.

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And, uh, black Sesame, which

is a favorite ice cream flavor

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across many Asian cultures Yeah.

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Is now making a huge inroad into US

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Bruce: culture.

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All sorts of Asian fruits

and spiced flavors are really

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big in the trends right now.

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Mark: They are.

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So, he is a question for you, Bruce.

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Mm-hmm.

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Who's the chef in our duo?

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We've written three ice cream books.

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We wrote the Ultimate Ice Cream book.

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We wrote the Ultimate Frozen Dessert

book, and we wrote this book, ALA

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Mode, in which we paired ice cream

at a dessert in every single recipe.

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And my question to you is those

books were written, I don't know,

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10, 20 years ago at this point.

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So how would this trend affect

what we did in those books?

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Bruce: That's a really great question.

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I'm gonna go backwards in

those books because ALA mode

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is the most recent of them.

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That book was probably the most expected

flavors of ice cream in any of our books.

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It's the chocolates, the vanillas,

the lemons things paired to go with

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pies and crisps and other desserts.

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The ultimate frozen dessert book

wasn't about ice creams, but about

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gelatos and semi fredos, right?

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So I had a little more fun with flavors.

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I think there is a lemon poppy seed

in there and some interesting things.

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But if you go 20 years back to our first.

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Book The Ultimate Ice Cream book, which

is actually our bestselling book to date,

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sold more copies than the Insta Pop Bible.

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We tried to really go over

the edge a little bit.

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We have a corn ice cream, and I

have yet to see a recipe for me too,

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for corn ice cream anywhere else.

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Me too.

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There is sweet potato.

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There is a sesame ice cream.

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So we did try and push it a little

bit, but I can tell you that I didn't.

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Go over the top.

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Mark: I have to tell a

story about that, please.

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So Bruce was on the Today Show

with the Ultimate Ice Cream

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book, uh, when it came out.

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Mm-hmm.

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And he was on with Bobby Flay.

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They weren't on together, but they were on

the same, uh, episode of The Today Show.

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And Bobby Flay was quizzing

Bruce about ice creams in the

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green room before they went on.

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And Bruce brought up this corn ice cream,

I believe you were even demoing it.

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On air that day.

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Mm-hmm.

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John Segan thrower was gonna taste it.

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Right.

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Okay.

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So, um, Bobby Fla wanted to know all

about corn ice cream and what that was

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like, and blah, blah, blah, blah, blah.

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And it wasn't two weeks later

that corn ice cream showed up

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on the menu of his restaurant.

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Mm-hmm.

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I got a.

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Big splash from reviewers mm-hmm.

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Of oh, this great thing.

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Corn ice cream, who could have imagined

such a crazy thing except for Bobby Flay.

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And I have to say, it sounds bitter,

but uh, I know where he got that idea.

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Mm-hmm.

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I know exactly where he got that idea.

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Didn't even

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Bruce: offer us a come dinner.

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Man, that's Bobby Fla for you.

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Yeah,

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Mark: I, well, I don't know if

that's Bobby Flay for you, but at

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least that's what happened then.

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Okay.

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So we've talked about vegan ice

cream's, probiotic ice cream's, global

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flavors, and the big single biggest

story about ice cream in:

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Mm-hmm.

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It is the big thing.

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Not only salt caramel, I know

you know, already know that.

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Mm-hmm.

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But there are.

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Salt chocolate ice creams.

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There's, I even saw in researching around

for this episode, I saw a manufacturer

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making salt, strawberry ice cream, salt,

strawberry shortcake, ice cream salt

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crystals, whether they're pink himalaya

or black Hawaiian, or just regular salt.

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It is the single biggest thing in

:

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Bruce: I'm wondering now about

just a salt ice cream without

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another flavor behind it.

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Oh, no.

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What?

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You just had like a sweet cream, ice cream

with chunks of black salt or pink salt.

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Mark: Wow.

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I don't know.

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I think my, my nephrologist

and endocrinologist would have

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a question about those things.

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Okay.

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What if, what if we

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Bruce: went real crazy and did.

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Garlic salt ice cream.

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Oh no.

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Or celery salt ice cream.

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Mark: Oh, what do y celery soda ice cream.

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Um, if you can have a salt

bagel, why can't you have

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sweet cream, salt ice cream?

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Uh, 'cause of the sugar content.

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That's why.

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But I do think that salt presents

problems with the freezing and texture.

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Right.

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Bruce: Well, it's going to change.

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The freezing point it's gonna have

means you're gonna have to go.

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Colder before it freezes, which means

the ice cream is going to have a softer

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consistency right, than other ice

cream, which is kind of a nice thing.

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Adding a little salt gives you a softer,

more delicate, more gushy consistency.

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Mark: There's a, there's an ice

cream, a local little small ice cream

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maker buy us in New England and they

make salt, caramel ice cream, and it

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doesn't have ribbons of caramel to it.

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It's just all homogenous.

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So it's as if it's all been blended into

one base, the salt, caramel ice cream.

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And I love it because no matter where

you put it in your freezer and how

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long it sits in your freezer is always

slightly soft when you pull it out.

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It's the salt.

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It's that thought.

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It's just the salt.

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Yeah.

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Okay, here's the fifth big trend for 2025.

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And this may shock you, but the bulk.

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Of ice cream sold in North America, that

would be in the United States and Canada.

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Not counting Mexico.

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I don't know what happens in Mexico,

but I can tell you in the United States

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and Canada, the bulk in ice cream

shops is now sold in the smallest.

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Size available.

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Now we're not talking about

just about the tasting spoon.

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I don't think they

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Bruce: sell those.

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Whatever

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Mark: the location claims is,

it's small, is now the number

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one seller at most locations.

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About 10 years ago we saw that

over the counter ice cream sales

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dropped from large to medium.

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This is now the big trend.

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It is dropped fully to the small.

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Does

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Bruce: it surprise you?

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It doesn't surprise me.

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No, it doesn't because here's why.

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Because sizes have gotten so big.

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Yes.

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That people are afraid to order

anything bigger than a small Yeah.

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Because smalls have gotten so big.

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Okay.

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Tell

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Mark: Tell the Carville story.

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Tell it.

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Tell it.

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So

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Bruce: my sister was visiting from

California and she and I grew up.

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In New York, and we grew up with carve

ice cream and she doesn't get it very

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often where she lives in California.

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But

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:

Mark: if at all

423

:

Bruce: they were out here, we had gone

out to dinner, she and her husband,

424

:

and Mark and me, and we had gone

out for a Peruvian dinner, right.

425

:

We'd eaten so much fried fish

and so much stir fry with french

426

:

fries in the stir fry, right?

427

:

As the Peruvians will do, right?

428

:

We were stuffed beyond stuff and on

the drive home we passed a carve.

429

:

Well, of course we stopped it.

430

:

They're known for their

soft serve ice cream.

431

:

And Mark has never had it.

432

:

Nope.

433

:

And we said to Julia,

what size do you get?

434

:

And she said, oh, get the medium.

435

:

So we got the cones and the person started

to pump the soft serve into the cone.

436

:

Yep.

437

:

He pumped about a foot and a half.

438

:

It

439

:

Mark: was bigger than my head.

440

:

It was bigger than my head.

441

:

And I was, that was the medium.

442

:

Stuffed and I got in the car and yes, to

my discredit, I ate the whole thing and

443

:

I spent the rest of the car ride back to

our house in rural New England saying,

444

:

I'm gonna roll down the window and vomit.

445

:

I'm gonna roll down the

window and vomit the

446

:

Bruce: three of you did you,

Julie and Mike were all like,

447

:

let's see who could vomit first?

448

:

It was

449

:

Mark: disgusting.

450

:

The medium was so giant.

451

:

Bruce: Doesn't surprise me.

452

:

No, it doesn't.

453

:

That doesn't, people

are ordering smalls now

454

:

Mark: and in fact, when I think about

stopping in at our local ice cream

455

:

stops and there's lots of them around

us in New England, I always think about

456

:

stopping in and getting one scoop and

if anything stops me, it's the thought

457

:

of, oh, what if I get two scoops

and I don't need to get two scoops?

458

:

I know that sounds funny,

but I can totally get the

459

:

idea of the small being the.

460

:

Currently best selling

size in any ice cream shop.

461

:

Okay, and our final trend.

462

:

Is eco packaging.

463

:

Mm-hmm.

464

:

And you may be surprised to know that this

is a trend, but it is showing huge growth.

465

:

And what we're talking

about, uh, are compostable.

466

:

Compostable, how do you say that?

467

:

Compostable, compostable, compostable,

compostable compost containers.

468

:

I should know, right?

469

:

PhD in English.

470

:

Anyway, compostable.

471

:

It's been a long time.

472

:

Contain.

473

:

It has.

474

:

It has been a long time since then.

475

:

Anyway, compostable containers.

476

:

Containers made from bamboo from a product

called Bogas, which is a product, a

477

:

byproduct of the sugar refining process.

478

:

Believe it or not, consumers

are looking for eco packaging.

479

:

Bruce: Yeah, I think.

480

:

People are looking for eco packaging

in everything, not just in ice cream.

481

:

So I'm glad it's coming to ice cream.

482

:

But look, landfills are

getting too full, right?

483

:

Right.

484

:

So if I can finish my container of

ice cream and throw that container

485

:

in the compost pile along with my

vegetable scraps and my leftovers, and

486

:

not in the garbage for landfill, I am.

487

:

Going to do that.

488

:

I would like to see that

with a lot more products.

489

:

Mark: Yeah.

490

:

I, I, I think if you're surprised at eco

packaging as actually a factor in the

491

:

purchase of ice cream in a supermarket,

I think it shows, just to say that

492

:

you're probably not a millennial or a

Gen Z, you're probably older than that.

493

:

And this is a huge trend,

particularly in people.

494

:

Under the age of 40, they're

looking for eco packaging and they

495

:

will buy based on that packaging.

496

:

It is an interesting trend.

497

:

I don't think any of us at my

age could have predicted it, but

498

:

it's still sitting out there.

499

:

Yeah.

500

:

Bruce: In fact, Ben and Jerry's

has switched to plant-based.

501

:

Postal containers in their scoop shops.

502

:

Yeah.

503

:

Yeah.

504

:

Which is great.

505

:

It'll make me go into a Ben and Jerry's,

as will their vegan cherries, Garcia ice

506

:

Mark: cream, and I, I should also

say that Ben and Jerry's has switched

507

:

out from the wax coated paper that

they hand you a conant now to just.

508

:

Pure paper, and that's because that

wax coating is harder on the landfill.

509

:

It doesn't degrade as quickly.

510

:

So they've switched to fully

100% recycled paper products.

511

:

Yay.

512

:

Bruce: Ben and Jerry's.

513

:

Mark: Yeah.

514

:

So this is all part of the growing

trends in ice cream, vegan ice creams,

515

:

probiotic ice creams, global flavors,

salt, small sizes in eco packaging.

516

:

That's what's happening in

the ice cream world in:

517

:

Before we get to the last segment

of this podcast, let me say it.

518

:

Is just great that you're along with us.

519

:

We thank you very much for choosing

us in the podcast landscape and it

520

:

is really important that you're with

us because we like you to be with us.

521

:

Thank you so much for that.

522

:

Alright.

523

:

As is traditional, the last

segment of this podcast, what's

524

:

making us happy in food this week?

525

:

Bruce: I made kimchi.

526

:

I made kimchi.

527

:

You did.

528

:

Yesterday I went to the store and got

a big head of Napa cabbage and I didn't

529

:

find daon, so I just got plain old

red radishes and I shredded those up.

530

:

You did?

531

:

And scallions and garlic and

fish sauce and gochugaru.

532

:

The Korean chili flakes And I made

my paste with glutenous rice flour.

533

:

And I put it all together

and it is packed in a jar.

534

:

It is fermenting in the refrigerator,

as is the recipe in our book

535

:

called Canning, and I can't wait

for another week to have kimchi.

536

:

Mark: Yeah, you made the recipe

that's in the book called Canning.

537

:

But if you're interested in the

kind of kimchi Bruce made, you can

538

:

go out to our YouTube channel, also

called Clicking Bruce and Mark, and

539

:

there is a video of Bruce making.

540

:

A vat, not a small batch,

but a vat of kimchi.

541

:

Mm-hmm.

542

:

This is back in the day when

we would do it in the vats.

543

:

This he made, uh, based on two

course a similar recipe from Cold

544

:

County except way cut down in

its proportions and I can't wait.

545

:

It takes how long about, it takes about a

546

:

Bruce: week to really start

to begin to get a little sour.

547

:

Right.

548

:

And about three weeks, it'll be beautiful.

549

:

The thing is.

550

:

You can eat kimchi fresh, right?

551

:

Like as soon as you make it,

it's just like dressed salad.

552

:

Spicy and

553

:

Mark: spicy.

554

:

Spicy dressed salad.

555

:

Bruce: Yeah.

556

:

Very spicy there.

557

:

And in the two quarts of kimchi,

there is one whole cup of go jugar

558

:

Mark: flakes.

559

:

Oh, that's the red hot

Korean chili flakes.

560

:

Uh, it'll be nice and spicy, but

again, you can ferment in the fridge.

561

:

It just takes longer.

562

:

It does.

563

:

And you have to be more patient.

564

:

Okay.

565

:

What's making me happy in food this week?

566

:

Uh, is dinner we had last night.

567

:

And I had a smash burger for dinner.

568

:

Bruce made burgers and

I had smash burgers.

569

:

And I generally, you know, if you

listen to this podcast, you know I'm

570

:

the blood red raw guy, but in fact, a

smash burger is totally well done and I

571

:

like it because I can put cheese on it.

572

:

You really can't put cheese on a blood

red raw burger because it doesn't melt.

573

:

Appropriately.

574

:

So with a smash burger, you put cheese on

it, and I had it the old fashioned way.

575

:

And if you listen to this podcast,

you know, I like burgers raw with,

576

:

with, uh, kimchi and mayonnaise.

577

:

These were smash burgers with lettuce,

tomato, mustard, and mayonnaise.

578

:

This is how I grew up.

579

:

Eating burgers.

580

:

In fact, if you dared to put ketchup

on a burger when I was a child, my

581

:

mother would look askance at you and

say, I raised you better than that.

582

:

So I avoided ketchup.

583

:

I had mustard and mayonnaise, lettuce,

tomato, cheese, smash burgers.

584

:

It was really quite good.

585

:

It reminded me of my childhood.

586

:

What can I tell you?

587

:

I, I was very happy with it.

588

:

Okay, so that's the podcast.

589

:

For this week, thanks for

being a part of this podcast.

590

:

As I said before, we

appreciate your being with us.

591

:

Bruce: Mark mentioned our YouTube

channel, cook Me with Bruce and Mark.

592

:

We also have a TikTok channel,

also cooking with Bruce and Mark.

593

:

Lots and lots of videos there of

me cooking of Mark cooking, of

594

:

doing stuff from our new book, cold

Canning Us talking about our lives.

595

:

So check that out and find out more

about us and what's going on in our lives

596

:

here at Cooking with Bruce and Mark.

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
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!

About your host

Profile picture for Mark Scarbrough

Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!