41:I[185,["/_next/static/chunks/2ys9ev5m3_24i.js","/_next/static/chunks/3pomb8r7ja54n.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/178kgr5-cejk9.js","/_next/static/chunks/1v5ewlr55okcj.js","/_next/static/chunks/3jnlvw-emqotx.js"],"SendEmailButton"] 43:I[63625,["/_next/static/chunks/2ys9ev5m3_24i.js","/_next/static/chunks/3pomb8r7ja54n.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/178kgr5-cejk9.js","/_next/static/chunks/1v5ewlr55okcj.js","/_next/static/chunks/3jnlvw-emqotx.js"],"AddToLibraryButton"] 44:I[29721,["/_next/static/chunks/2ys9ev5m3_24i.js","/_next/static/chunks/3pomb8r7ja54n.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/178kgr5-cejk9.js","/_next/static/chunks/1v5ewlr55okcj.js","/_next/static/chunks/3jnlvw-emqotx.js"],"ShareButton"] 45:I[58016,["/_next/static/chunks/2ys9ev5m3_24i.js","/_next/static/chunks/3pomb8r7ja54n.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/178kgr5-cejk9.js","/_next/static/chunks/1v5ewlr55okcj.js","/_next/static/chunks/3jnlvw-emqotx.js"],"ProcessEpisodeButton"] 46:I[45269,["/_next/static/chunks/2ys9ev5m3_24i.js","/_next/static/chunks/3pomb8r7ja54n.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/178kgr5-cejk9.js","/_next/static/chunks/1v5ewlr55okcj.js","/_next/static/chunks/3jnlvw-emqotx.js"],"SignupCTA"] 3b:["$","div",null,{"className":"flex flex-wrap items-center gap-x-4 gap-y-1 font-mono text-[12px] uppercase tracking-[0.1em] text-[color:var(--fg-3)]","children":[["$","time",null,{"dateTime":"2025-08-04T15:00:00.000Z","children":"August 4, 2025"}],["$","span",null,{"aria-hidden":true,"children":"·"}],["$","span",null,{"children":"00:26:31"}],false]}] 42:T475,

We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.

We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.

We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.

If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.

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

[01:22] Our one-minute cooking tip: Store garlic at room temperature

[03:27] What have we learned after writing and publishing thirty-seven cookbooks.

[23:27] What’s making us happy in food this week? Melons and goat!