Life Kit: How to Cook When You're Not Into Cooking

Released January 9, 2025

In this episode of NPR’s Life Kit, host Marielle Segarra delves into the often daunting world of cooking for those who neither enjoy nor feel confident in the kitchen. Titled “How to Cook When You’re Not Into Cooking,” the episode features insightful conversations with renowned chef Samin Nosrat and food writer Margaret Ebai. Reporter Andy Taegel navigates practical strategies to transform reluctant cooks into more confident and creative meal preparers.

Understanding Cooking as a Learnable Skill

The episode opens with a candid discussion about the common belief that cooking is an innate talent. Samin Nosrat challenges this notion, asserting, “[...] cooking is a skill, and skills are something that get better with practice” (05:48). This perspective sets the foundation for the episode’s primary message: anyone can become proficient in cooking with the right motivation and effort.

Margaret Ebai reinforces this by emphasizing the validity of relying on simple and convenient food options. She states, “Frozen vegetables exist for a reason. Ready made meals are there for a reason. All of those are completely valid ways of feeding yourself” (01:41). This acknowledgment alleviates the pressure to always prepare elaborate meals, making cooking seem more attainable.

Finding Motivation and Enjoyment in Cooking

For those struggling to find motivation, Margaret offers valuable advice: “If there's any part of the cooking process that you enjoy even a little bit, if it sparks any kind of creativity or pleasure when you're doing it, my big advice is to notice” (06:25). This approach encourages individuals to identify and build upon the aspects of cooking they find enjoyable, no matter how small.

Andy Taegel adds that integrating fun into the cooking process can significantly boost motivation. Whether it’s involving children in meal preparation or experimenting with vibrant, colorful ingredients, finding joy in the activity can transform the cooking experience from a chore into a rewarding practice.

Expanding the Definition of Cooking

One of the episode’s pivotal discussions revolves around broadening the traditional definition of cooking. Andy elaborates, “Expand your idea of cooking. You’re probably already doing more than you think you are” (07:37). This inclusive view acknowledges that cooking doesn’t have to mimic the precision of a Michelin-starred kitchen. Simple tasks like assembling a charcuterie board, tossing a bean salad, or even using a microwave creatively all qualify as cooking.

Margaret highlights versatile and accessible meal options, such as bean salads and microwave-based dishes. She explains, “The beauty of bean salad is that because beans are so hearty and robust and they come in cans, you never have to worry about the ingredients all going bad before you have a chance to assemble them” (09:59). These suggestions demonstrate that minimal effort can still result in nutritious and satisfying meals.

Approaching Recipes with Flexibility

Recipes can often seem overwhelming, especially for beginners. The episode emphasizes that recipes are guides rather than strict rules. Margaret advises, “Recipes aren’t written on high and inscribed in a stone tablet. Right. They’re something that a person is making” (15:28). This mindset encourages experimentation and flexibility, allowing cooks to adapt based on the ingredients they have and their personal preferences.

Andy suggests starting with simple, verified recipes to build confidence. He recounts his experience with a Filipino chicken adobo recipe, noting the importance of understanding and interpreting recipe instructions rather than following them rigidly. “If you have two onions and it calls for three onions, it’s just gonna taste a little less like onion than you might anticipate from the original recipe” (15:43). This flexibility ensures that cooking remains accessible, even when substitutions are necessary.

Building Cooking Confidence Through Taste

Developing a reliable palate is crucial for building cooking confidence. Samin Nosrat emphasizes, “Your palette develops only with time and only with paying attention” (18:08). By tuning into the flavors and textures they enjoy, individuals can make more informed decisions in the kitchen. Samin illustrates this with an example: adjusting a burrito to include sour cream and guacamole to balance dry chicken (19:05).

The introduction of the Salt, Fat, Acid, Heat framework by Samin further aids cooks in understanding and balancing flavors. This fundamental guide helps individuals make intuitive adjustments to their dishes, fostering a deeper connection with the cooking process and their personal tastes.

Embracing Mistakes and Learning from Failures

Mistakes in the kitchen are inevitable and can serve as valuable learning experiences. Samin shares a personal anecdote about accidentally overcooking a prime rib, turning it into charcoal (22:24). While she managed to salvage the dish, not all mistakes are reversible. In such cases, Margaret advises embracing simpler fallback options like cheese and crackers or avocado toast (24:15).

The key takeaway is to remain generous with oneself and recognize that perfection is not the goal. “Mistakes are part of the process. And remember that it’s okay if you really can’t deal with it for a week or two and then you come back to it” (24:26). This compassionate approach helps alleviate the fear of failure, making the cooking journey more enjoyable and less intimidating.

Recapping the Five Takeaways

1. Cooking is a Skill, Not a Talent: Anyone can learn and improve their cooking abilities with practice and motivation (05:48).

2. Expand Your Idea of Cooking: Recognize that simple tasks like using the microwave or assembling a charcuterie board count as cooking (07:37).

3. Recipes Are Interpretable: Treat recipes as flexible guides rather than strict instructions, allowing for substitutions and personal tweaks (12:58).

4. Trust Your Taste Buds: Develop your palate by paying attention to your preferences, which will guide your cooking decisions (18:08).

5. Embrace Mistakes: Understand that errors are part of the learning process and use them as opportunities to grow, without being overly critical (21:23).

Final Thoughts and Encouragement

The episode concludes on an uplifting note, encouraging listeners to approach cooking with creativity and patience. Samin shares her love for simple pleasures like Doritos, highlighting that even snacks can be part of a balanced culinary journey (25:45). The overall message is clear: cooking doesn’t have to be perfect or professional. It’s about feeding oneself with care, experimenting with flavors, and most importantly, enjoying the process.

Conclusion

Life Kit’s “How to Cook When You’re Not Into Cooking” is an empowering guide for individuals seeking to enhance their culinary skills without the pressure of perfection. Through expert advice and relatable anecdotes, the episode demystifies the cooking process, making it accessible, enjoyable, and achievable for everyone. Whether you’re a complete novice or someone looking to build confidence in the kitchen, this episode provides practical strategies and heartfelt encouragement to help you get it together.

Notable Quotes:

• Samin Nosrat: “I don't know if I buy that anybody is fundamentally never going to get better in the kitchen, because cooking is a skill, and skills are something that get better with practice.” (05:48)

• Margaret Ebai: “Frozen vegetables exist for a reason. Ready made meals are there for a reason. All of those are completely valid ways of feeding yourself.” (01:41)

• Samin Nosrat: “Your palette develops only with time and only with paying attention.” (18:08)

• Margaret Ebai: “Mistakes are part of the process. And remember that it’s okay if you really can’t deal with it for a week or two and then you come back to it.” (24:26)

• Andy Taegel: “Cooking doesn't have to be super taxing to be satisfying or creative.” (09:59)

Note: Times in brackets refer to the timestamp in the original transcript.