内容摘要：— Beyond mood, sleep deprivation affects physical and athletic ability. That’s why several NFL and NBA teams have hired sleep coaches. Teens who are sleep-deprived

— Beyond mood, sleep deprivation affects physical and athletic ability. That’s why several NFL and NBA teams have hired sleep coaches. Teens who are sleep-deprived

Cialone loves to cook but says an organized galley kitchen’s fine with him.“I’ve learned I don’t need a lot of counter space to prepare even elaborate meals, if the area’s well laid out,” he says. “Fitted drawer inserts make me very happy — they provide a dedicated space for items I use often.”

Got kids? Set up pantries with low bins for easy snack stowing. Proud of your cookbook collection? Featuring it in plain sight makes access easy, and creates a homey décor moment as well.Entertain often? Set up task stations – maybe a separate coffee-making zone; a mise en place counter, where you can lay out all of a dish’s ingredients before cooking; a dedicated baking prep area.Build or adapt your kitchen to suit how YOU will use it, designers say, rather than worrying about conventions.

After a trip to Marrakesh that “changed my life,” Penfield says, she cooks a lot of Moroccan dishes. “There’s nothing better than fresh cut dill or basil,” she says, “but my favorite is the aroma from mint added into a Moroccan dish.”Her kitchen now features tagines, North African earthenware pots.

An art lover, Penfield has modern prints and sculptural pieces on display, including a vibrantly colored piece by Belgian painter Luc Lebon: “He’s known for his cheerful, optimistic works.”

She wrapped the kitchen in earthy green terracotta tiles reminiscent of ones she saw on her trip. “It was a bold move, but it just felt right.”If you are cooking food by the direct method (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), flip only once halfway through the cooking time. All protein will stick to the grates as soon as it makes contact with the hot grill grates. As it cooks, it will naturally release itself, and that is when you can turn it over with a pair of tongs. Just remember to oil the food, not the grates!

One of the most common mistakes backyard cooks make is using the same tongs for raw and cooked foods. This creates cross-contamination and can result in food-borne illness. It’s easy to fix this problem. I have been color-coding my 12-inch locking chef tongs with red and green duct tape for as long as I have been grilling. The different colors help me to remember which pair of tongs I used for raw food (red), like chicken, and which are safe to use for the cooked food (green). And remember to use a separate clean platter for your cooked food, too.If I had a dime for every time I saw someone pour thick sweet barbecue sauce on bone-in-chicken pieces or a whole rack of ribs while they were raw, I would be a very wealthy griller! All barbecue sauces have a lot of sugar in them and sugar burns quickly, almost always burning the outside of the food before the inside cooks. Generally I only brush food with sauce during the final 10-15 minutes of cooking time. With ribs that cook 2-3 hours, I will brush with a diluted sauce (1/2 beer and 1/2 sauce) for the final 30 minutes of cooking time.

Cutting your food to test for doneness is another common way people bungle their food. When you cut any protein, you are letting the precious juices escape, and if the food is under-cooked, the area where it was cut will be over-cooked when you put it back on the grill. Use an instant-read meat thermometer to test for doneness, and always let your food rest for at least 5 minutes before cutting into it.EDITOR’S NOTE: Elizabeth Karmel is grilling, barbecue and Southern foods expert, a media personality and the author of four cookbooks, including “