Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high… — Nathan Myhrvold Copy Share Image
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me… — Suresh Raina Copy Share Image
Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition,… — John Thorne Copy Share Image
There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of… — Gordon Ramsay Copy Share Image
“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a… — Shauna Niequist Copy Share Image
What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt… — Nora Ephron Copy Share Image
Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and… — Ted Allen Copy Share Image
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal.… — Joel Robuchon Copy Share Image
“A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat… — Stacey Ballis Copy Share Image
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality… — Gordon Ramsay Copy Share Image
“I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it… — Nigel Slater Copy Share Image
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown… — Ron Ben-Israel Copy Share Image
When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I… — Nathan Myhrvold Copy Share Image
The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered… — Louis-Sebastien Mercier Copy Share Image
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away… — Jonathan Safran Foer Copy Share Image
The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the… — Isabella Beeton Copy Share Image
“I always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and… — Ursula K. Le Guin Copy Share Image
