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Culinary Intelligence

In Culinary Intelligence, Peter Kaminsky, a formerly overweight veteran food writer, tells how he lost 35 pounds and kept them off by thinking more—not less—about food. He shows us how to eat in a healthy way without sacrificing any of the fun and pleasure in food, just like many of the recipes on this board.

Culinary Intelligence

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"I find that a two-inch square of Scharffen Berger 70% gets my taste buds firing in a way that a whole Hershey Bar never does." —Peter Kaminsky, Culinary Intelligence

Author Peter Kaminsky chats about his latest book, "Culinary Intelligence: The Art of Eating Healthy (And Really Well)"

Peter Kaminsky's latest book, "Culinary Intelligence: The Art of Eating Healthy (And Really Well)"

mole negro: when you pour it over chicken or turkey, you experience layer upon layer of taste.

A week in the eating life of Peter Kaminsky (from Grub Street)

What's doesn't taste good with a dollop of Romesco Sauce?

A interview with Culinary Intelligence author Peter Kaminsky

The Atlantic shares Peter Kaminsky's three commonsense pillars of culinary intelligence

The Author Peter Kaminsky on How to Eat Wisely -

The updated cover of CULINARY INTELLIGENCE, featuring a quote by the creator of the South Beach Diet!

Culinary Intelligence is on the Food & Wine reading list!

Food & Wine Reading List

A little bit of beer can be a smart decision: the bitterness of an IPA clears your palate and readies you for the next bite. Without this clearing effect, your palate becomes dulled and each successive mouthful brings less of a flavor reward (so you keeping eating, perhaps more than you intended!).

What Food Goes Best with IPA? | Serious Eats: Drinks
  • Liz Lesnick
    Liz Lesnick

    This bit of advice will make my husband so happy!

Never throw delicious leftovers out. They are often the basis of wonderful serendipitous meals.

Argentine beef is free-ranged on grass. It has deep, wild flavor. Which means you don't need to smother the beef in high-cal, high-salt, high-fat, high-sugar sauce.

Make the switch to whole grain breads with this tasty breakfast idea.

Keep what's inside the sandwich fresh and interesting, and you won't need to plow through a footlong.

Our Favorite Sandwiches - Whole Living Eat Well

Homemade refried beans – way more flavorful than the paste you're used to seeing

Make spice kits for faster, more flavorful cooking

Make “Spice Kits” for Faster, More Flavorful Cooking

Your go-to snack: spiced nuts and seeds.

Behold: the flavor power of preserved lemons!

On May 1st, read the book that'll teach you how to be satisfied with smaller portions while still enjoying one of life's great pleasures.

A recent revelation: pasta doesn't require cheese to taste good. Sometimes red peppers flakes, olive oil, and garlic will do the trick.

A quick way to add a lot of flavor in the amount of time it takes to pull a square of frozen garlic and onion puree out of the freezer.

Frozen Garlic and Onion Puree | Vegetarian Perspective