Bees are the only insect that makes a food—honey—eaten by humans. And they have been doing it for 20 million years, 18 to 19 million years longer than we’ve been eating it.

The virtues of cast iron cookware are several: it takes any heat, from very low to super high; it retains that heat, if necessary for the recipe; over time, it develops a nonpareil non-stick surface; and it’s fairly easy to care for, by and large eschewing soaping and scrubbing.

Pumpkin meat may be prepared for eating just as you cook other squashes: whole roasted; cut into large or small sections that are then boiled, steamed or roasted; even microwaved. Photo: Annie Spratt on unsplash

Whenever you seek to add vibrancy, color, a bit of saltiness, or the tang of acidity to a dish, see if some preserved lemon might do the trick.

Mustard is one of the more ancient of food flavorings. Photo by Marco Verch on flickr

A smidge of science helps immeasurably to get cooking with The Egg. Photo by Armando Arauz on unsplash.com