Veteran cookbook authors Bruce Weinstein & Mark Scarbrough do a taste test for various popular boxed brownie mixes. See which one we prefer—and which ones don’t make the cut. We’ve also got a one-minute cooking tip. And we’ll let you know what’s making us happy in food this week—it’s all about New York’s Finger Lake region!
Read moreWELCOME TO OUR KITCHEN: Sandra Gutierrez, author of LATINÍSIMO
We welcome Sandra Gutierrez to our kitchen. She’s the author of the brand-new cookbook LATINÍSIMO, a celebration of the foods from across Latin America. We’ve also got a one-minute cooking tip about skewers on the grill. And we’ll let you know what’s making us happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about our brand-new air-fryer cookbook.
We’re talking about our brand-new cookbook, THE LOOK & COOK AIR FRYER BIBLE. It’s just published and we’re super excited about it: 125 recipes with over 700 photographs, one for every step of every recipe. We’ll also give you a one-minute cooking tip about saving pasta water and we’ll tell you what’s making us happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're making Garlic Chili Noodles
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough offer you a one-minute cooking tip and tell you what’s making them happy in food this week: fall raspberries and MOD Pizza. But best of all, they’re in the kitchen, making Garlic Chili Noodles, an addictive fast meal any time of the week.
Read moreWELCOME TO OUR KITCHEN: Philip Khoury, head pastry chef at Harrod's and author of A NEW WAY TO BAKE
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough welcome Philip Khoury to their kitchen. He’s the head pastry chef at Harrod’s and the author of the brand-new cookbook, A NEW WAY TO BAKE, all about VEGAN and utterly fabulous bakes and desserts.
Read moreWELCOME TO OUR KITCHEN: We're taste-testing store-bought chocolate chip cookies!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough taste-test store-bought chocolate chip cookies, rate them, and let you know which are worth the calories and the money. They’ve also got a one-minute cooking tip to help with the mess of frying. And they’ll tell you what’s making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: Meike Peters, Author Of NOON.
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough welcome fellow podcaster and author Meike Peters to the kitchen. She talks about her new book NOON and the glories of day-eating! There’s also a one-minute cooking tip and Bruce & Mark let you know what’s making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're taste-testing Parmigiano-Reggiano
We’re taste-testing Parmigiano-Reggiano cheese, all the way from the U. S. supermarket canned sort up to the heights of real, four-year-aged Parmigiano-Reggiano. We’ll let you know what’s worth it and what’s not. And we’ll give you hints on how to find the best. Also, we’ve got a one-minute cooking tip about salad spinners. And we’re talking apples and baklava (but not together!).
Read moreWELCOME TO OUR KITCHEN: Grace Lin, Author Of CHINESE MENU
We welcome best-selling author Grace Lin to our podcast. She’s out with a beautiful, illustrated book, CHINESE MENU: THE HISTORY, MYTHS, AND LEGENDS BEHIND YOUR FAVORITE FOODS. We also want to talk about a way to handle online recipes. And we’ll tell you what’s making us happy in food this week: challah and matzo balls.
Read moreWELCOME TO OUR KITCHEN: We're making Worcestershire sauce!
We’re making Worcestershire sauce. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we share this recipe we’ve developed for years. We love it as a condiment over dumplings, as a dip with rice vinegar for egg rolls, as a marinade for steaks, as a savory dribble in vinaigrettes, and as a splash addition to stews and soups for an umami hit under the other flavors.
Read moreWELCOME TO OUR KITCHEN: James Park, Author Of CHILI CRISP!
We get to talk with JAMES PARK, the internet sensation and the author of CHILI CRISP, all about one of our favorite condiments and something we put on about a zillion things these days: scrambled eggs, deviled eggs, fried chicken, grilled salmon, green beans, cashew cream cheese, even in salad dressings. We’re addicted and James helps us discover even more ways to satisfy our cravings.
Read moreWELCOME TO OUR KITCHEN: We're making "char siu" chicken in an air fryer!
Here the recipe for what we made during the above podcast episode: chicken “char siu” in an air fryer!
Use a fork to mash all of these together in a large bowl:
1/3 cup fermented red bean curd (in the U.S., look for it here.)
1/4 cup hoisin sauce
1/4 cup packed brown sugar, preferably dark brown sugar (although we used light in the episode).
Then mix in these ingredients until uniform:
1/3 cup soy sauce
2 tablespoons or 30 ml honey
2 tablespoons Shaoxing rice wine or dry sherry or unsweetened apple juice
1 teaspoon five-spice powder (in the U.S., look for it here)
A few drops of red food coloring, optional.
Trim the excess fat from 1 pound of boneless skinless chicken thighs. Add them to the bowl and stir well to coat.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours or up to 24 hours, stirring the thighs in the marinade once.
Heat an air fryer to 400F.
Set as many of the chicken thighs in the air fryer as will fit without touching when opened up. Refrigerate any remainders for a second or third batch.
Air-fry for 10 minutes, then turn the thighs over with nonstick-safe tongs or a nonstick-safe spatula. The edges may be starting to blacken—no worries.
Continue air-frying for about 10 more minutes or until cooked through. Cool on a rack for a few minutes, then slice into strips and serve warm.
