The kitchen sink

The kitchen sink

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Let your beliefs do the work

Affirmations help buffer stress and can make you emotionally and mentally stronger. Host Cristina Quinn talks to clinical psychologist Natalie Dattilo-Ryan about what kinds of affirmations are most effective. She lays out an exercise to help get you started with identifying the r ...  Afficher plus

From ‘I want to be’ to ... ‘I am’

Humans have a tendency to interpret information and experiences in ways that support our existing beliefs. Host Cristina Quinn returns to clinical psychologist Natalie Dattilo-Ryan to understand how you can change long-held beliefs by using confirmation bias in your favor. Datill ...  Afficher plus

Épisodes Recommandés

What's Cooking?
Critics at Large | The New Yorker

In contemporary cookbooks—and in the burgeoning realm of online cooking content—there’s often a life style on display alongside the recipes. Samin Nosrat is a fixture of this landscape, and her new book, “<a href="https://www.amazon.com/Good-Things-Recipes-Rituals-Cookbook/dp/ ...

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Kitchen Science with Martha and America’s Test Kitchen’s Dan Souza
The Martha Stewart Podcast

On today’s episode, Martha goes on the road to visit America’s Test Kitchen, where she sits down with its Chief Content Officer, Dan Souza. Following the publication of Martha’s 100th book, and America’s Test Kitchen’s 25th anniversary, the culinary experts dive into the science ...  Afficher plus

Healthy eating tips for college students
Nutrition Diva

How to eat healthy when time, space, and money is tight

Resources

<a href="https://www.amazon.com/College-Vegetarian-Cookbook-Budget-Friendly-Recipes/dp/1646119193/ref=sr_1_1?crid=156YSBVCJHD6O&dib=eyJ2IjoiMSJ9.XifuuG4_JaLddhT-OtCHrU0IUDwGP362TLWOa ...

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How to be a Supertaster: The Wild Science of Flavor
Christopher Kimball’s Milk Street Radio

Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and technique ...

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