Homemade Worcestershire sauce? You haven't lived until you've tried it. It'll make you unfit for the bought bottle. And it's such a terrific marinade on its own, right over a steak or chicken breasts for thirty minutes before they hit the grill or skillet.

Plus, it's a great holiday gift, bottled in little one-pint containers for friends.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with thirty-six titles to our names, including our latest, THE LOOK AND COOK AIR FRYER BIBLE with over 700 photos, one for every step of every recipe. You can find it here.

If you want the complete recipe for this incredible concoction, please go to our website, cookingwithbruceandmark.com.

Otherwise, let's dig in! Here are segments for this episode of the podcast:

[00:47] Our one minute cooking tip: use a rack in the saucepan for the best hard-cooked eggs.

[02:03] We're making Worcestershire sauce! Get ready. It's a long list of ingredients AND it needs to ripen for a while in the fridge before it's ready.

[19:10] What’s making us happy in food this week? Toasted coconut-covered marshmallows and chopped salads.