Pickles. Sounds easy, right? But pickles and pickling are more complicated than you might expect.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks . . . plus a new one out this summer: COLD CANNING. Small-batch canning without a steam or pressure canner, everything designed to make a few jars for the fridge or freezer. If you'd like a copy, you can buy one with this link.

We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.

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

[01:11] Our one-minute cooking tip: Don't confuse salt and soy sauce.

[03:21] All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling.

[26:17] What’s making us happy in food this week: Black lava salt bagels and black berry conserve!

Writing a cookbook is only one part of the process. And we should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks under our own names, plus more for celebrities and GI doctors.

It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale.

Join us for an insider look at the steps to creating and publishing a cookbook. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"

Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.

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

[00:58] Our one-minute cooking tip: Freeze fresh ginger to keep it tasty!

[02:54] An insider look at the many steps to get to a cookbook: from proposal all the way to publication.

[31:08] What’s making us happy in food this week? Citarella for gefilte fish and goose eggs!

Jams, jellies, preserves, savory jams, conserves, and chutneys! You know that with the publication of our revolutionary book COLD CANNING we're all about these things.

Let's talk through the differences among them: what's a jam vs. a preserve? What's a chutney and how has it changed in the modern world?

We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen (and almost "plus one") cookbooks. We're here to share our passion for food and cooking with you. Thanks for being with us.

Want to preorder our book COLD CANNING? Thanks! Please use this link here.

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

[00:33] Our one-minute cooking tip: use a salt brine to get the smell of cut onions and garlic out of cutting boards.

[02:53] The differences among preserves, marmalades, njams, jellies, savory jams, conserves, and chutneys.

[27:20] What’s making us happy in food this week? Smoked salmon salad and and the kale salad at Mecha Noodle Bar.