Reprinted with permission from Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan, copyright© 2011. Published by Ten Speed Press, a division of Random House, Inc.
"It's a whole lot easier to make your kitchen work for you than against you," says Brian Wansink, the John S. Dyson Professor of Marketing and director of the Cornell University Food and Brand Lab. "You're going to reduce how much other stuff you eat, but you're going to be doing it unconsciously." He is the author of Slim by Design.