Ever since humans first learned that most foods taste better when cooked, we sought ways to harness fire and ice. Too much heat or chill can burn and destroy our food just as much as too little can spoil all our efforts at a tasty, nutritious meal. Yet development of two of the most fundamental technologies in modern cooking - the stove and the refrigerator - took a long time to be realized in the home kitchen.

As we draw to a close on Women’s History Month, Leigh and Kim look into two modern marvels that forever shaped how we approach food, cooking, and eating - the stove and the refrigerator. Where once our foremothers struggled to cook and bake on ranges with no thermostat control or used huge blocks of river ice to keep milk fresh, todays’ cooks have the option to store and heat foods from virtually every corner of the globe.

Books We Think You’ll Enjoy Reading

Heat and Cold: Mastering the Great Indoors - Bern Nagengast

Consider the Fork - Bee Wilson

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As We Eat, Going Places

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