In recent years, the quest for longevity has become a central theme in health and wellness discussions. While genetics certainly play a role, research increasingly suggests that our diet—specifically the ways we prepare our food—has a profound impact on our lifespan and quality of life. The relationship between cooking methods and longevity is multifaceted, with various techniques affecting the nutritional value of food in different ways.  To maximize the potential health benefits of food for longevity, it’s important to incorporate a variety of cooking methods into your diet. Steaming and boiling are excellent for preserving vitamins and minerals, while roasting, sautéing, and stir-frying offer great opportunities for flavor development and nutrient retention. Grilling can be enjoyed in moderation, provided care is taken to avoid overcooking and to mitigate the formation of harmful compounds. Finally, frying should be minimized, as it can negatively impact health and longevity.  Incorporating a diverse range of cooking techniques, paired with a diet rich in plant-based foods, healthy fats, and lean proteins, may help promote a longer, healthier life. The key lies in finding a balance that works for your taste preferences, lifestyle, and overall health goals. Dr. Mirko a nutrition biologist expert in nutraceutics and phytotherapy with particular reference to the treatment of obesity will introduce the kitchen as the biggest chemical laboratory we use every day. In this laboratory hundreds of chemical reactions take place that transform food and the bioavailability of food.