Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.

Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.

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

[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.

[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.

[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink?

A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal.

Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:57] Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.

[03:42] Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.

[13:35] What’s making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!

Tree syrups. Did you know there are many more than just maple syrup? We love them because they're versatile and tasty. So we're doing a taste-test of tree syrups.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and countless published recipes. We've written about syrups for the old GOURMET magazine and we want to share the passion we developed in that article with you.

So let's talk tree syrups!

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

[00:39] Our-minute cooking tip: add a little maple syrup to bottled salad dressings, barbecue sauces, and marinades for a flavor boost. Or stir maple syrup into softened butter.

[02:33] All about tree syrups: maple, black walnut, birch, and beech. A true treat. We'll share our tasting notes with you. If you sign up for our newsletter at cookingwithbruceandmark.com, you can find our about our favorite producers.

[18:42] What’s making us happy in food this week: whitefish salad and beef daube.