Something You Should Know about Cooking and the Kitchen


Why Men Are Becoming More Feminine - Part 2

January 22, 2014

 

Interview with Dr. John LaPuma, author of the book Refuel: A 24-Day Eating Plan to Shed Fat, Boost Testosterone, and Pump Up Strength and Stamina

 

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Mike Carruthers:
Men are becoming more feminine. Part of it has to do with body weight and part of it has to do with toxins in the environment.

 

Dr. John LaPuma:
The simplest ways for men to get started to avoid estrogen in their food and plastics that can corrupt their hormones and gender bend are to simply wash your hands more often.
 


Dr. John LaPuma

Grocery Store Psychology

November 22, 2013

 

Interview with Brian Wansink, Professor of Marketing & Nutritional Science, Cornell University

 

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Mike Carruthers:
Your supermarket is laid out in a very deliberate way. Produce on the side, dairy in the back, frozen food in the middle... it’s all to move you throughout the store and keep you there longer. Why? 


Brian Wansink, PhD:

The longer we end up lingering in a grocery store the more we end up buying. If the frozen foods, like the desserts and things initially met us as we walked in, we'd buy these things, but then we'd feel rushed through the rest of the store to kind of get out, before the stuff melted or spoiled.
 


Brian Wansink

Foods For Health & Beauty

September 19, 2013

 

Interview with Peggy Kotsopoulos, author of the book Kitchen Cures: Revolutionize Your Health with Foods that Heal

 

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Mike Carruthers:
Our health and our mood can be affected by what we eat and what we drink.

 

Peggy Kotsopoulos:
I think a lot of people confuse thirst for hunger so they’ll tend to reach to eat something before they reach to hydrate themselves.
 


Peggy Kotsopoulos

The Germs In Your Home - Part 2

September 4, 2013

 

Interview with Dr. Charles Gerba aka “Dr. Germ” Spokesperson for Service Experts.com

 

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Mike Carruthers:
When you wash your clothes they make look clean but they may not be as clean as you think they are.

 

Dr. Charles Gerba:
Because only 5% of us use hot water anymore our clothes are a lot “germier” than our grandparents were who had to use hot water and dish detergents all of the time.
 


Dr. Charles Gerba

The Germs In Your Home

September 3, 2013

 

Interview with Dr. Charles Gerba aka “Dr. Germ” Spokesperson for Service Experts.com

 

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Mike Carruthers:
In order not to get sick you have to control the spread of germs and step 1 is know where the germs are.

 

Dr. Charles Gerba:
The “germiest” area in terms of fecal bacteria is your kitchen and not your bathroom. Your cutting board in your kitchen has 200 times more fecal bacteria than your toilet seat in the average home.
 


Dr. Charles Gerba

Which Organic Foods Are A Waste Of Money?

May 9, 2013

 

Interview with Mira Calton, co-author of the book Rich Food Poor Food: The Ultimate Grocery Purchasing System (GPS)

 

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Mike Carruthers:
Buying organic what could be healthier? But of course organic food is more expensive than conventionally grown food so here’s some good news…

 

Mira Calton:
There’s actually 14 different vegetables and fruits that you don’t have to buy organically. That’s a great place where people can really start to save some money.
 


Mira Calton

Food Ingredients To Avoid

March 25, 2013

 

Interview with Mira Calton, co-author of the book Rich Food Poor Food: The Ultimate Grocery Purchasing System (GPS)

 

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Mike Carruthers:
While they’re legal there are some ingredients in the foods you eat you may want to think twice about. For example…

 

Mira Calton:
Azodicarbonamide one of the longest words you’ll see on a label they use it to make flour whiter. Whereas in other countries they just let it turn white in about a week.
 

 
Mira Calton

Science Of The Kitchen

February 5, 2013

 

Interview with Jack Bishop Editorial Director at America’s Test Kitchen and contributor to the book The Science of Good Cooking (Cook's Illustrated Cookbooks)

 

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Mike Carruthers:
Cooking whether you realize it or not is actually science – for example when you brown meat on the grill or in a skillet…

 

Jack Bishop:
It is actually a reaction between the natural sugars and carbohydrates and the proteins. And so you are basically creating flavor when you brown something.
 


Jack Bishop

Holiday Kitchen Tips

December 21, 2012

 

Interview with Jack Bishop, author of the book 834 Kitchen Quick Tips: Tricks, Techniques, and Shortcuts for the Curious Cook

 

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Mike Carruthers:
If you spend a lot of time cooking around the holidays by the time you're ready to sit down and eat, your hands can smell like garlic, onions or whatever you've been cooking.

 

Jack Bishop:
And I've tried all of those tips: lemon, salt to get rid of them - the one that works the best..mouthwash.
 


Jack Bishop

Thanksgiving Turkey Issues

November 21, 2012

 

Interview with Elizabeth Shepard, author of the book Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines

 

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Mike Carruthers:
Just about every Thanksgiving dinner has at least 1 little emergency. For instance it’s time to cook the turkey and it’s still partially frozen.

 

Elizabeth Shepard:
The trick to that is to immerse it in a sink full of cold water, keep it in its wrapper. You want to put it in the sink about 30 minutes per pound of turkey that you have to get it to its total defrost time.
 


Elizabeth Shepard

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