Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible.

We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here.

This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here.

We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.

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

[01:03] Our one-minute cooking tip: grilling a la plancha)

[03:20] We’re making eighteen-spice curry oil. To find the recipe, please go to our website by clicking here.

[21:30] What’s making us happy in food this week? Smoked venison neck and perfect corn bread.

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.