The energy that you personally put into your cooking transfers to the food. Stirring, tossing, whipping, fluffing, and beating by hand are all actions that increase chi. So, too, are chopping and slicing — even the type of cut matters. The roll cut especially boosts chi. (Start with a carrot, slice off a piece on the diagonal, roll the carrot a quarter turn, and slice again on the diagonal. This gives you a complex little geometric shape with many surfaces that can absorb cooking heat and flavors.) To rev up the chi in food that's been frozen, stir in a fresh ingredient as you cook it, such as freshly chopped parsley.