Oxygen

kitchen play

most of us cook on autopilot — sizzle a chicken breast in a skillet or bake a hunk of salmon in the oven and call it a day. These tried-and-true cooking methods get the job done for sure, but there are actually faster, tastier and more nutritious ways to prepare your meals. Don’t worry — you won’t have to master the flambé or buy a complicated sous-vide contraption. In fact, these three cooking methods are dead-simple shortcuts to a healthy, satisfying meal every time.

steaming

There’s no better way to eat lighter and smarter than steam cooking, which uses just water and heat. Using the simplest of physics, water vaporizes into steam that carries heat to your food, cooking it quickly but delicately. Unlike harsher cooking methods like boiling, steaming preserves the nutrients and antioxidants in veggies and meats such as chicken breasts and fish that are prone to drying out. “And steaming doesn’t require any cooking fat like oil, so will result in fewer calories per serving,” adds Cordon Bleu–certified chef Michelle Dudash.

Nearly any vegetable can be steamed, but so can quicker-cooking meats such as scallops, shrimp, fish fillets and boneless poultry. (Avoid beef, pork and bone-in proteins.) To

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