Rachael Ray, Blue Apron and Michael Pollan all tried in their own ways. But Covid-19 has done what none of them could do.

At a scale not seen in over 50 years, America is cooking, a healthy move in the middle of a pandemic.

Yes, we are using restaurant delivery services more and demand for packaged goods has skyrocketed. Even sales of the unpalatable Hamburger Helper are up. But the frequency and consistency of cooking presents a tremendous public health opportunity.

Read the full article in The New York Times.

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Hans Taparia is a Clinical Associate Professor of Business and Society.