Cowboy candy: sweet, spicy jalapeño rings. They're a part of Mark's childhood. We're headed to the kitchen to make a small batch without any need of a steam- or pressure-canner.

This recipe comes from our book, COLD CANNING. It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link.

We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!

If you'd like this recipe, please find it on our website, bruceandmark.com.

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

[00:30] Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.

[02:47] We’re making cowboy candy!

[21:19] What’s making us happy in food this week: Thai massaman curry and raisinets!

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.