Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't… — Anthony Bourdain Copy Share Image
Someone is putting brandy in your bonbons, Grand Marnier in your breakfast jam, Kahlua in your ice cream, Scotch in your mustard… — Marian Burros Copy Share Image
If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably… — Hilaire Belloc Copy Share Image
Eating highly seasoned food is unhealthful, because it stimulates too much, provokes the appetite too much, and often is indigestible. — Catharine Beecher Copy Share Image
Vegetarians have wicked, shifty eyes, and laugh in a cold calculating manner. They pinch little children, steal stamps, drink water, favor beards. — J. B. Morton Copy Share Image
The history of government regulation of food safety is one of government watchdogs chasing the horse after it's out of the barn. — David Aaron Kessler Copy Share Image
Breakfast cereals that come in the same colors as polyester leisure suits make oversleeping a virtue. — Fran Lebowitz Copy Share Image
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique… — Adam Richman Copy Share Image
MANNA, n. A food miraculously given to the Israelites in the wilderness. When it was no longer supplied to them they settled… — Ambrose Bierce Copy Share Image
My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary… — Damaris Phillips Copy Share Image
He walked out of the hospital into the sun, into open air for the first time in months, out of the green-lit… — Michael Ondaatje Copy Share Image
The natural term of an apple-pie is but twelve hours. It reaches its highest state about one hour after it comes from… — Henry Ward Beecher Copy Share Image
I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told… — Emeril Lagasse Copy Share Image
On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the… — Michael Symon Copy Share Image
For many a pasty have you robbed of blood, And many a Jack of Dover have you sold That has been heated… — Geoffrey Chaucer Copy Share Image
The confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is… — William H. Coles Copy Share Image
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows… — Isadora Duncan Copy Share Image
In case my life should end with the cannibals, I hope they will write on my tombstone, 'We have eaten Dr. Schweitzer.… — Albert Schweitzer Copy Share Image
It is agreed by most men, that the Eele is a most daintie fish; the Romans have esteemed her the Helena of… — Izaak Walton Copy Share Image
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is… — Yotam Ottolenghi Copy Share Image
You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to… — Ty Burrell Copy Share Image
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe — Mary-Kate Olsen Copy Share Image
I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I… — Eric Christian Olsen Copy Share Image
PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic. — Ambrose Bierce Copy Share Image
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. — Anonymous Copy Share Image
I went home and took my wife and went to my Cosen Tho. Pepys's and found them just sat down to dinner,… — Samuel Pepys Copy Share Image
After a few months' acquaintance with European 'coffee' one's mind weakens, and his faith with it, and he begins to wonder if… — Mark Twain Copy Share Image
In nothing more is the English genius for domesticity more notably declared than in the institution of this festival-almost one may call… — George Gissing Copy Share Image
...shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle. Indeed of the whole realm… — Pliny the Elder Copy Share Image
Man is a carnivorous production, And must have meals, at least one meal a day; He cannot live, like woodcocks, upon suction,… — Lord Byron Copy Share Image
Home base is the support system where we have a culinary team, my own writers because of the shows and the books… — Emeril Lagasse Copy Share Image
My family dumplings are sleek and seductive, yet stout and masculine. They taste of meat, yet of flour. They are wet, yet… — Robert P. T. Coffin Copy Share Image
Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded… — Marcus Samuelsson Copy Share Image
A hippo sandwich is easy to make. All you do is simply take one slice of bread, one slice of cake, some… — Shel Silverstein Copy Share Image
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my… — Emeril Lagasse Copy Share Image
Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all… — Alexis Soyer Copy Share Image
I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my… — Wolfgang Puck Copy Share Image
I wish the bald eagle had not been chosen as the representative of our country; he is a bird of bad moral… — Benjamin Franklin Copy Share Image
People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding… — Fran Lebowitz Copy Share Image
Approaching the stove, she would don a voluminous apron, toss some meat on a platter, empty a skillet of its perfectly cooked… — Bert Greene Copy Share Image
