Cooking at home has been a declining trend for years for many reasons, including lack of cooking knowledge and skill. Due to this trend, many children are eating meals away from home that are more calorie dense and less nutrient dense. The objective of this literature review is to provide evidence supporting cooking education in primary schools and its positive effect on children/adolescent food choices, specifically increasing fruit and vegetable consumption. The included cook book provides recipes that encourage the consumption of fruits, vegetables and whole grains that can be prepared with minimal adult assistance.