How Not to Suck at Cooking


If you want to start eating healthy, the number one thing you can do isn’t to go on a diet or juice cleanse. It’s to start cooking at home.

Just by cooking your own food you’ll cut back on the amount of salt, oil, and unhealthy junk chefs add to restaurant meals that makes them so delicious.

The problem is a lot of us don’t know how to cook. I’m mean, just listen back to last week’s episode and you’ll see how little Matt and I knew not that long ago.

But a lot has changed since our days of college, and in today’s episode, Matt and I share the basic cooking tips we rely on almost every single day.

As a bonus, Matt shares the skills he’s learned so far at the Rouxbe plant-based cooking school (he’s only about 20% through so far, so expect more from that in the future).

Here’s what we talk about in this episode:

  • Why is it important to cook at home?
  • How to choose a cookbook
  • What Matt has learned (so far) in cooking school
  • Essential equipment for a well designed kitchen
  • Preparing food … the right way

Click the button below to listen now:


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  1. I’ve heard great things about Rouxbe and my pal Fran Costigan teaches there online.

    Cooking your own food is so important for athletes. Gives me more control of what you use to feed the machine. For me, personally, cooking is a great way to destress at the end of the day. Great information!

  2. I recently wrote a post about my favorite healthy cookbooks, as it’s so easy for people to believe that healthy cooking needs to hard, complicated, and expensive. I’ve been amazed by all that I can do with a veggie stir fry when I let go of my expectations to be a 5-star chef and just experiment. What I love about the plant-based diet is that it is so easy to make healthy and affordable meals. For me, I’m more than satisfied with a sweet potato with cinnamon every night. Doesn’t get any easier than that!

  3. I’m just about to finish my Rouxbe plant-based cooking course – I’ve just taken my last photo of the final cooking assessment. It’s been a great reminder of what we can do with simple ingredients and building flavour, once we know the techniques or improve our technique and have the knowledge. It’s great to hear that Matt is enjoying it so much and getting so much out of it. Have fun with the rest of the Rouxbe journey!

  4. I could have done without the joke about calling Indians Native American.

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