My husband, Tyler

My husband is a scientist — an MD/PhD, or physician-scientist, which means he’s spent the last 11 years in either a research lab or at the hospital. He’s smart, inquisitive, kind, and hard-working (and looks like a young Harrison Ford, but I digress).

He’s also an excellent cook, and over the years I’ve come to believe that the two are very much related. The same qualities and requirements that led him to a career in science are also what sparked his interest in cooking. His way of working in the kitchen, much like how he works in the lab, and the way he thinks about cooking have taught me a lot about how to be a better cook. Here’s what I’ve learned.

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I’m a fan of simple home cooking and tend to stick to tried-and-true cooking methods, but my interest was piqued when I read that you could cook salmon in a dishwasher.

Salmon? In a dishwasher? It sounded way too good to be true and, to be honest, a bit of a scary endeavor, but I gave it a whirl to see what this unconventional method of cooking was all about! Is this a genuine good tip? Seems hard to believe!

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Last weekend, I found proof that the best things in life really do come for free. And when I say “things,” I’m talking about cauliflower leaves. Bags and bags of cauliflower leaves, which usually get tossed away or given (to people like me) at no extra cost (usually for the compost). But secretly, they also have a place in your fridge and kitchen.

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Yes, believe it or not, there really is a drink called the Income Tax cocktail. And what better day than April 15th to give this gin-based classic a try?

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Whether you’re just learning how to cook or you’ve been doing it for years, it’s inevitable that you’ll make your fair share of mistakes in the kitchen. Yes, even good cooks and seasoned pros make mistakes. It happens when we’re in a rush, feeling a little bit lazy, or are simply new to the kitchen.

Could you be making common cooking mistakes? Become a better cook by knowing how to avoid some of the most common errors, and learn what you should be doing in the kitchen.

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I’ll admit it, I’m a coconut fiend. I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal.

But all that is kiddie stuff compared to this coconut butter. It’s a sure-fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

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