Do you have a favorite Korean restaurant? Or a favorite dish? Or a favorite ingredient? We do! To all!

We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks, plus one forthcoming this summer: COLD CANNING. You can click that link to order your copy. Learn how to preserve the seasons in small batches without any pressure or steam canning.

We've also got a one-minute cooking tip about chopsticks. And we'll tell you what's making us what's happy in food this week: crab apple cider and a lemon tart.

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

[00:46] Our one-minute cooking tip: chopstick etiquette.

[04:11] What do two North American guys know about Korean food? We'll take you on our journey of discovery for Korean fare.

[30:33] What’s making us happy in food this week: crab apple cider and a lemon tart.

Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures.

Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.

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

[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.

[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?

[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market.

Pickles. Sounds easy, right? But pickles and pickling are more complicated than you might expect.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks . . . plus a new one out this summer: COLD CANNING. Small-batch canning without a steam or pressure canner, everything designed to make a few jars for the fridge or freezer. If you'd like a copy, you can buy one with this link.

We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.

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

[01:11] Our one-minute cooking tip: Don't confuse salt and soy sauce.

[03:21] All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling.

[26:17] What’s making us happy in food this week: Black lava salt bagels and black berry conserve!