It kind of sounds like you're somebody who's been enjoying playing the

cello for 15 years, a few hours a week, but is upset that you're not yo-yo-ma.

And you have no reason to be yo-yo-ma because he's a professional.

Yeah, I know.

Welcome to How To. I'm Carvo Wallace, cooking. It's one of the most basic human

activities. We've probably been doing it since the discovery of fire, and yet it's

still something that we obsess over, like constantly think about, and now we even

make content out of it. When I was in high school, I had this humanity's

teacher that said, the thing that separates humans from animals is that we take

food, clothing, and shelter, and we turn them into these things with a

capital T. Like we're trying to seek a balance between fueling ourselves on the

one hand and the culture, comfort, ego stroking, belonging, and maybe even

frivolity we find in food on the other. But here's the thing, when you have such

high expectations for something so simple and vital, you can find yourself

well paralyzed without not to mention hungry. What I struggle with the most is

battling my lack of technical skill. I think I'm a pretty good home cook, but

sometimes I wish I was better at this, not just so I can eat a better product, but

also just it's empowering to feel like you're great at something, and especially

something you do every day. That's Rachel Baron. She's a food writer and

someone who fell in love with cooking as a kid. Eating is responsible for many of

my strongest memories. My mom cooked and she put a lot of love into her food,

but it wasn't something that she saw as like an art or like a hobby or

...