Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary.

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

[00:56] Our one-minute cooking tip: Rent a tablescape!

[04:15] Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA.

[18:44] What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.

Chocolate coconut macaroons. Not almond cookies. But very simple cookies loaded with coconut and almost fudgy at the center. A true treat. And we're making them in our kitchen for this episode of COOKING WITH BRUCE & MARK.

Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us!

Here are the segments for this podcast episode:

[00:55] Our one-minute cooking tip: Always use kosher salt for brines and marinades.

[03:12] We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe:

Heat the oven to 350F/175 C fan or convection.

Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper.

Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form.

Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers.

Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut.

Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined.

Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying.

[14:57] What’s making us happy in food this week: jammy oat bars and dried pears.

Let's talk condiments. Our fridge is full. Yours should be, too.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us.

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

[00:45] Our one-minute cooking tip: high on the stove vs. low heat in the oven.

[03:45] Let's talk about condiments . . . and why your fridge should be as full as ours.

[17:13] What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).