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" Impressive as her accomplishments may be, Cat Cora, the first (and only!) female Iron Chef on the Food Network&amp;#039;s Iron Chef America, hasn&amp;#039;t been content to rest on her laurels. Since taking her place among the culinary masters of Kitchen Stadium in 2005, Cora has launched her own line of cookware, opened Cat Cora, a lounge-style restaurant in Terminal 2 of the San Francisco International Airport, and is now joining forces with Palmolive to promote food-prep safety in the kitchen. Add her four boys to the mix, and it&amp;#039;s a marvel that this queen of Southern American\u2013Greek fusion cuisine can still be such a creative powerhouse in the kitchen. WD caught up with the star chef to talk about food, family and maintaining a bacteria-free cooking space.   What can home cooks do to minimize the spread of bacteria in the kitchen? There are tons of simple ways to help keep bacteria at bay while cooking at home. For example, I clean as I go, washing knives, cutting boards and dishes after each use with Ultra Palmolive Antibacterial Dish Liquid. Some other easy ways to help prevent cross-contamination include marinating food in a covered container to avoid spills; using separate glass cutting boards for raw meats and vegetables; and covering frozen meat and seafood with plastic wrap, then thawing out these items on a plate in the refrigerator. Lastly, when dining outside, dispose of any food that has sat out for more than two hours.   What foods are surprising sources of bacteria? People may be aware that raw meats and fish can contain bacteria, but vegetables and leafy greens are also susceptible to E. coli, salmonella and staph.  What&amp;#039;s your favorite thing to eat on your day off? I love a simple classic roasted chicken with lemon and herbs. This, along with some rice or orzo and a nice green salad, is one of my favorite comfort meals any time of year.   What spring ingredients are you enjoying most right now? I love cooking seasonally, so fresh asparagus, tomatoes, avocadoes, corn and strawberries in the late spring and throughout summer are my favorite ingredients to cook with. Some simple grilled shrimp, chicken or veggie skewers and lots of fresh produce make for delicious and easy-to-prepare meals for the whole family to enjoy.   Has there been a new technique, tool or ingredient that&amp;#039;s wowed you recently? I&amp;#039;ve been experimenting more and more with LN2, liquid nitrogen. I&amp;#039;ve used it in battle on Iron Chef America, but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes. I&amp;#039;ve even made some for my oldest son&amp;#039;s classmates during a fun at-school demo!   What&amp;#039;s your favorite go-to dish as a working mom, and why? A great go-to dish every working mom or dad should have in his or her back pocket is my Fettuccine with Scallops and Lime, from my latest cookbook, Cat Cora&amp;#039;s Classics with a Twist. It&amp;#039;s easy and quick to prepare, but also delicious (my boys love it!), beautiful and impressive, so it can easily be served for company as well. "^^<http://www.w3.org/2001/XMLSchema#string>
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