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.

Get it from


Barnes and Noble

or independent booksellers.

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.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

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

Join Us!

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.


barnes and noble

or independent booksellers.

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:



independent booksellers

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    Turbo Blender Gluten-Free Brownies

    Yep. Gluten-free. Except as we said in our podcast, they should be called "The Gluten Lovers' Gluten-Free Brownies." These are ridiculously rich and fudgy. They have that characteristic crackly top. And they're just all-around irresistible by anyone, gluten-lover or not. (That photo is courtesy of the terrific Eric Medsker , one of the finest food photographers we know.)

    This is a recipe from our brand-new book THE TURBO BLENDER DESSERT REVOLUTION: a panoply of desserts from high-horsepowered, high-RPM blenders. You gotta try this out. It's incredible. Check it out here.

    And while we're at it, Mark has his own craftsy class about these very desserts. You can watch Mark teach you how to make custards, ice creams, cream pies, muffins, panna cotta, and even layer cakes from these powerful blenders. And you'll gain full access to him for questions and help. Here's a coupon for 50% off the craftsy class.

    If you haven't listened in to our podcast about these brownies, give it a whirl. You'll laugh. Also maybe learn something. You'll find the podcast in the media player on the main recipe page or here on iTunes.


    Makes about 8 brownies

    • 6 tablespoons unsalted butter, plus additional for greasing
    • 10 ounces semi-sweet chocolate chips
    • 3/4 cup granulated white sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1/3 cup cornstarch
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup pecan or walnut pieces

    1. Position the rack in the center of the oven; heat the oven to 350F.

    2. Lightly butter the inside of an 8-inch square baking dish. Line the bottom of the baking dish with parchment paper, then butter this paper, too.

    3. Melt the butter and chocolate in a microwave-safe bowl on high in 10-second increments, stirring after each, until about three-quarters melted. Then remove from the microwave and continue stirring until smooth. Set aside to cool for 15 minutes.

    4. Put the sugar, eggs, and vanilla in the canister of a turbo blender. Cover and blend at the highest speed until smooth and airy, about 1 minute. Add the butter mixture, cover, and blend at the highest speed until smooth, 15 to 20 seconds.

    5. Add the cornstarch, cocoa powder, cinnamon, and salt. Scrape down the inside of the canister. Cover and blend at low speed, repeatedly stopping the machine as necessary to reposition the ingredients as necessary or using the tamper, if available, until uniform and smooth, about 30 seconds. 

    6. Turn off the machine, remove the canister from its housing, uncover, add the nuts, and fold into the batter with a rubber spatula until uniform. Scrape and spread the thick batter into the prepared pan, taking care not to dislodge the parchment paper.

    7. Bake until set with that characteristic crackly crust, until a cake tester inserted into the center of the pan comes out with a few moist crumbs attached, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan, peel off the parchment paper, and invert the brownies onto a cutting board. Cool for at least 10 more minutes before cutting into squares to serve.

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