“Ovens and electric cookers that intelligently regulate heat output use less energy than those that constantly switch between ...

Although most dense foods shrivel up or dry out in a microwave, some softer foods handle the microwave heat better. Items such as soup (covered), sauce, plain rice, or mashed potatoes won't lose too ...

Over time, that constant stress weakens mitochondria, the energy-producing parts of ... aging processes,” Popov said. While cooking can destroy nutrients by breaking them down with heat, water-based ...

Cooking oils are naturally high in fat, an important macronutrient that provides us with long-lasting energy, helps the body absorb vitamins, and supports heart and brain health. Given their high fat ...

Climate change shapes where and how we live. That's why NPR is dedicating a week to stories about solutions for building and living on a hotter planet. Our homes use a lot of energy. The huge amounts ...