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Good\\xa0cooking\\xa0is art and science. You\\u2019re measuring, you\\u2019re tasting, you\\u2019re following recipes, you\\u2019re following intuition. You\\u2019re adding a dash of this, a level teaspoon of that. It\\u2019s clinical and sensual at once. For this kind of good cooking to occur, pleasurable cooking, the kitchen\\xa0needs to disappear. It must get out of the way and become an extension of your body. You shouldn\\u2019t have to think about what to use or where to grab it; you just know it. A messy, disjointed lab or workspace is hell.

(This Mark\'s Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)