Steam, Roast, Raw

Nadia Wren

The same carrot behaves differently steamed, roasted, or eaten raw, and so does everything else on your plate. This is a clear look at what heat actually does to food: which nutrients survive a hard roast and which need gentle steam, why raw is not automatically the healthier choice, and how to pick a cooking method that fits the meal in front of you. Grounded, curious, and genuinely useful in a kitchen.