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Nathan Myhrvold on Food Chemicals and Eating Processed Food Nathan Myhrvold on Food Chemicals and Eating Processed Food
Molecular Gastronomist Nathan Myhrvold discusses what he sees as the wrongful negative association people have with "chemicals" and processed food.
2:21
By: BigThink
Grilling Lessons from Nathan Myhrvold Grilling Lessons from Nathan Myhrvold
Modernist Chef and Inventor Nathan Myhrvold offers tips for grilling, including lining your grill with aluminum foil and brushing veggies liberally with oil to get extra flavor from dripping fat.
1:15
By: BigThink
Nathan Myhrvold on Making the Perfect Burger Nathan Myhrvold on Making the Perfect Burger
Modernist Chef and Inventor Nathan Myhrvold describes techniques for cooking the perfect burger, including dousing the patty in liquid nitrogen.
0:49
By: BigThink
Tanya Steel on Teaching Cooking Tanya Steel on Teaching Cooking
Tanya Steel, editor in chief of Epicurious.com, talks about teaching somebody how to cook.
1:59
By: BigThink
Tanya Steel on Mass Producing Organic Food Tanya Steel on Mass Producing Organic Food
Tanya Steel, editor in chief of Epicurious.com, talks about the growth of the organic movement.
2:14
By: BigThink
Tanya Steel on the Locavore Movement Tanya Steel on the Locavore Movement
Tanya Steel, editor in chief of Epicurious.com, discusses the Locavore movement.
2:20
By: BigThink
Tanya Steel on the Makings of a Great Chef Tanya Steel on the Makings of a Great Chef
Tanya Steel, editor in chief of Epicurious.com, talks about what makes a great chef.
3:04
By: BigThink
Lidia Bastianich on Teaching Cooking Lidia Bastianich on Teaching Cooking
Lidia Bastianich, chef and restaurateur, talks about cultivating the joy of cooking in someone else.
3:24
By: BigThink
Marion Nestle on Pesticide Use Marion Nestle on Pesticide Use
Marion Nestle, nutritionist and professor at New York University, discusses pesticide use.
1:14
By: BigThink
Marion Nestle on Hormonally Enhanced Food Marion Nestle on Hormonally Enhanced Food
Marion Nestle, nutritionist and professor at New York University, discusses whether hormonally enhanced food is necessarily bad food.
1:17
By: BigThink
Marion Nestle on the Organic Label Marion Nestle on the Organic Label
Marion Nestle, nutritionist and professor at New York University, discusses the standards - and the loopholes - of the organic label.
1:42
By: BigThink
The Changes Needed In the Food Industry The Changes Needed In the Food Industry
Marion Nestle, nutritionist and professor at New York University, talks about the importance of the grassroots in the food industry.
4:14
By: BigThink
Marc Bessler on Weight Management Surgery Marc Bessler on Weight Management Surgery
Marc Bessler, obesity expert at New York-Presbyterian Hospital, emphasizes the necessity of a long term plan for weight management.
4:36
By: BigThink
Ideas on Surgical Weight Loss Ideas on Surgical Weight Loss
Marc Bessler, obesity expert at New York-Presbyterian Hospital, explains when it is advisable for obese patients to undergo surgery.
6:28
By: BigThink
How to Design An Appropriate Diet How to Design An Appropriate Diet
Marc Bessler, obesity expert at New York-Presbyterian Hospital, suggests resources for designing an appropriate diet.
1:47
By: BigThink
The Effectivity of the Atkins Diet The Effectivity of the Atkins Diet
Marc Bessler, obesity expert at New York-Presbyterian Hospital, talks about the Atkins diet.
2:59
By: BigThink
Misperceptions About Weight Management Misperceptions About Weight Management
Marc Bessler, obesity expert at New York-Presbyterian Hospital, talks about the biggest misperceptions about weight management.
4:58
By: BigThink
How Sports Spur Injuries How Sports Spur Injuries
Joseph Zuckerman, professor and Chair of the Department of Orthopedic Surgery at NYU's Hospital for Joint Diseases, talks about how year-round athletics and repetitive workout regimes spike the risk of injury. He also discusses how obesity affects joints.
5:20
By: BigThink
The Health Value of the Low Carb Diet The Health Value of the Low Carb Diet
Jonny Bowden, nutritionist and author, talks about how healthy the low carb diet is.
3:40
By: BigThink
Foods that Protect the Mind Foods that Protect the Mind
Jonny Bowden, nutritionist and author, recommends foods that help keep your mind protected and sharp for a lifetime.
2:56
By: BigThink
1 2 3 4 5  Next>   [Last]

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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