Podcasts Arts Cooking with Bruce and Mark All About Bubbles, Our One-Minute Cooking Tip, An Interview with Kate Reid Of Lune Croissants, Jewish Brisket & More!

All About Bubbles, Our One-Minute Cooking Tip, An Interview with Kate Reid Of Lune Croissants, Jewish Brisket & More!

Published: Feb. 13, 2023, 2 p.m.

First up, we're talking bubbles! Champagne, prosecco, cava, and pet nat. Join us. We're Bruce Weinstein and Mark Scarbrough--and boy, do we love bubbles. All the time. Don''t save them for celebrations. Today should be a celebration, right?

We're also happy to have scored an interview with former race-car engineer and now croissant queen Kate Reid about her new book LUNE, the unbelievable guide to making the world's best croissants. (And a gorgeous book, too!)

As usual, we've got a one-minute cooking tip and we talk about what's making us happy in food this week.

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

[01:07] All about bubbles: champagne, prosecco, cava, and pet nat.

[19:11] Our one-minute cooking tip: Get yourself a serrated vegetable peeler!

[21:35] Bruce's interview with Kate Reid from Lune croissant bakery and the author of the brand-new book LUNE, the ultimate guide to engineering perfect croissants.

[41:27] What’s making us happy in food this week? Braised brisket!

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