Humor should always be blacker than food.

Everyone wants to cook because it’s an emotional thing. Let’s raise the lid – and get into the mood.



Text: elmar Brümmer

lways follow your stomach!

Mmmmmmh! That’s how you spell a really good pea soup. They call it “soul food” these days, a meal that awakens feelings and sometimes memories, too. Like coming home in a foul mood after fluffing a math test at school and opening the front door to be welcomed by a delicious aroma …
Feelings like these come from deep within us. The stomach has its own logic, it wants more. Our gut feeling demands our daily right to a little adventure – for the eyes, for the palate, and for the soul. We want an experience!
Mothers have to provide this kind of comfort on a daily basis, but it can’t always be pea soup. And that’s why there’s Cookidoo® with its more than 30,000 tasty recipes. No matter how small a kitchen may be, it is the stage for grand emotions. And the Thermomix® has been at home there since 1971.

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Take a seat: The table is laid.

Sometimes we can hardly wait to lift the lid and sneak a taste. And when we do, we are in the very best of company because cooks need to be better at tasting (and adding the final touches) than at cooking. But food isn’t just a journey of discovery for the palate, it is also deceleration. With its own rhythm, and orchestrated by the tetrachord of the Thermomix®. Food creates social bonds, is fun and beguiles the senses. Cooking and the home become one. On the menu: a sense of belonging.

When you have butterflies in your tummy, you don’t mind missing a meal.

good kitchen is where all happiness begins.

The kitchen is a place for relationships, while we wash the rice, add that final seasoning, or clink glasses of cooking wine. Cook with love and you experience pure joy and create food for the soul. For scientists, too, cooking is all about the spice of life, the obsession with flavors and aromas. That’s why the same principle is good for everyone: Follow your stomach. It’s probably already hungry for more.

With all the senses



It all starts with the quality of the ingredients and can end perfectly with the al dente snap of steamed broccoli.

We can gauge the quality and ripeness of fruit and vegetables with our sense of touch. And there’s nothing in the rules of etiquette that says we can’t use our fingers to eat the madeira cake later on.

Food should be a feast for the eyes, which probably explains the decorative dusting of powdered sugar on the apple strudel.

Our sense of smell is what decides whether or not we find something appetizing – like the chicken curry with spinach.

The tastebuds on our tongue each have up to 100 taste receptor cells that are easily activated by carrot and coconut salad.

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