My husband is a scientist — an MD/PhD, or physician-scientist, which means he's spent the last 11 years in either a research lab or at the hospital. He's smart, inquisitive, kind, and hard-working (and looks like a young Harrison Ford, but I digress).
He's also an excellent cook, and over the years I've come to believe that the two are very much related. The same qualities and requirements that led him to a career in science are also what sparked his interest in cooking. His way of working in the kitchen, much like how he works in the lab, and the way he thinks about cooking have taught me a lot about how to be a better cook. Here's what I've learned.