Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

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Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

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Book Loft in Great Barrington, MA (another local store)

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We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


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Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



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    Worcestershire Sauce

    Even after we've created and tested over 10,000 recipes, some are hard to give away.

    We've debated this one for a long time. Most of our friends know we make our own Worcestershire sauce. We've been playing with the exact recipe for years, changing this, adding that, and never wanting to put it into print.

    Because it's so special. Chefs often think of Worcestershire sauce as their kitchen secret: they add a little to salad dressings (even vinaigrettes), marinades, sauces, and pan glazes. It's sometimes the spike in curries, braises, and stews. You can't make a good Caesar salad without it--or a decent Bloody Mary. We also like it straight up, a flavor-packed marinade for skirt or hanger steaks before they hit the grill.

    Believe us: this stuff has no relation to those bottled, too-sweet, unaromatic versions. If you want to take your cooking to new heights, you'll make your own. Promise. You'll never look back. So here's how.

    To make a quart and a half (you'll want a lot and there's no point in wimping out now), start by combining all this in a very large saucepan, probably a Dutch oven:

    • 2 cups (500 ml) malt vinegar (look for it from online grocers)
    • 2 cups (500 ml) distilled white vinegar (the strong stuff)
    • 1 cup (250 ml) molasses (preferably unsulfured molasses)
    • 1 cup (250 ml) soy sauce (don't even think about low-sodium here)
    • 1/2 cup (120 ml) tamarind concentrate (look for it in the Latin American aisle with the condiments)
    • 1/3 cup kosher salt
    • 1/4 cup brown mustard seeds
    • 1/4 cup yellow mustard seeds
    • 1 tablespoon whole cloves
    • 1 tablespoon coriander seeds
    • 1 tablespoon minced peeled fresh ginger
    • 1/2 tablespoon cracked black peppercorns
    • 1/2 tablespoon cracked white peppercorns
    • 1 teaspoon turmeric
    • 2 large yellow onions, chopped
    • 4 to 6 juicy tinned anchovy fillets, chopped
    • 12 green cardamom pods, crushed
    • 12 to 15 chiles de árbol, stemmed, then chopped (all the seeds, too)
    • 6 smashed, peeled garlic cloves
    • 2 cinnamon sticks
    • 1 star anise pod

    Yep, empty out the spice drawer. Stir it all around in the pan and bring it to a full simmer over medium-high heat. Then knock the heat down to low and simmer for about 10 minutes.

    And yes, anchovies. Worcestershire sauce is probably modeled on garum, an ancient Roman condiment made from the juice of salted, often fermented anchovies. If you've never had garum--look for it from suppliers online--then you've never really had a truly great grilled artichoke. Just sayin'.

    While the cauldron's going, melt 1 cup (200 grams) white granulated sugar in a large nonstick skillet set over medium heat. Pour in the sugar, leave it be for a bit, then stir it with a heat-safe spatula. Continue cooking until it's pretty dark, not black, but definitely beyond amber. More flavor, more flavor.

    Crank the heat up under the cauldron, bring it to a full boil, and slowly pour in the hot sugar syrup. It'll foam and roil. Beware.

    Stir until the sugar dissolves in the saucepan, then reduce the heat a bit and simmer for 5 minutes, until slightly thickened. Pour the contents of the pan into a big glass jar (got mine at a big-box store), seal closed, and set it in the fridge to ripen for 3 to 4 weeks. Then strain it through a fine-mesh sieve (to catch even the ginger threads) and into smaller glass bottles or jars; seal these closed and store them in the fridge for up to 4 months. Bring a little as a house gift for your next dinner party. You'll be invited back. Soon. And often.

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    Reader Comments (32)

    I found the concentrate at central market very easily. It was specifically marked as concentrate, so that's what I would suggest using. It came in a blue and white plastic "jar". I believe it was with the Asian goods. As for the chiles, definitely use dried. If anyone could give input on my jar situation that would be great, I moved to a larger container but still interested in an answer. Happy cooking to everyone!

    June 22, 2012 | Unregistered CommenterMatthew


    I use the Tamicon Paste. Although it's found in almost all Latin American markets, I believe it is a Thai product. As to the chiles, use dried, not fresh. The latter will be brighter with citrus notes--and you want to get as many umami notes into the sauce as possible.


    June 23, 2012 | Registered CommenterMark Scarbrough

    Outstanding. I cannot WAIT to make this.

    June 26, 2012 | Unregistered CommenterSara

    Making homemade Worcestershire sauce has never crossed my mind! Awesome!
    You have been pinned!

    July 13, 2012 | Unregistered CommenterLisa

    I heard you talking about this recipe on the radio this afternoon I think will be be cooked up in the very near future!

    September 24, 2012 | Unregistered CommenterAdam

    Thank you for sharing your recipe. More than five years after your post, I followed your guide (omitting the anchovies for vegetarian Worcestershire sauce). Delicious!

    On a whim, I put the strained spice mixture into the Cuisinart and processed it a few minutes. The resulting "mash" is even more delicious ... with periodic bursts of individual spices from the rough mixture.

    I don't know how long the "mash" will keep ... and if it will work with anchovies ... but I thought I'd share my appreciation for the post and use for the dregs.

    November 9, 2017 | Unregistered CommenterPatrick


    Interesting! I have no idea what that does to the overall preservative nature of the sauce. But keep it refrigerated!

    By the way, if you ever want a briny flavor in a vegan version, add a few strips of dried kombu seaweed or even a broken-up nori sheet to the mix in the pot.


    November 20, 2017 | Registered CommenterMark Scarbrough

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