Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless. — Alton Brown Copy Share Image
Good service can save a bad meal, but there is no level of food that can save bad service. — Alton Brown Copy Share Image
Everything in food is science. The only subjective part is when you eat it. — Alton Brown Copy Share Image
Lumps are caused by one thing and one thing alone - the improper addition of a starch. — Alton Brown Copy Share Image
I spent a college semester in a small town in Italy - and that is where I truly tasted food for the… — Alton Brown Copy Share Image
“The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick.” — Alton Brown Copy Share Image
The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation… — Alton Brown Copy Share Image
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it. — Alton Brown Copy Share Image
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when… — Alton Brown Copy Share Image
For me, it was kind of like going into the military or something. And anybody - any male - who has ever… — Alton Brown Copy Share Image
A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual… — Alton Brown Copy Share Image
I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster… — Alton Brown Copy Share Image
I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and… — Alton Brown Copy Share Image
I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through… — Alton Brown Copy Share Image
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk… — Alton Brown Copy Share Image
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the… — Alton Brown Copy Share Image
No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by… — Alton Brown Copy Share Image
I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and… — Alton Brown Copy Share Image
You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your… — Alton Brown Copy Share Image
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than… — Alton Brown Copy Share Image
You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm.… — Alton Brown Copy Share Image
All [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating. — Alton Brown Copy Share Image
I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can… — Alton Brown Copy Share Image
Cooking is an observation-based process that you can't do if you're so completely focused on a recipe. — Alton Brown Copy Share Image
A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a… — Alton Brown Copy Share Image
My advice: write down everything you eat. It's amazing what that "self honesty" can do for you. (Do you really want to… — Alton Brown Copy Share Image
You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food,… — Alton Brown Copy Share Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share Image
A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your… — Alton Brown Copy Share Image
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words. — Alton Brown Copy Share Image
Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's… — Alton Brown Copy Share Image
I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard… — Alton Brown Copy Share Image
My feeling has always been that 'Good Eats' would have never happened had it been left to a committee. — Alton Brown Copy Share
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were… — Alton Brown Copy Share
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a… — Alton Brown Copy Share
I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being… — Alton Brown Copy Share
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry.… — Alton Brown Copy Share
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces. — Alton Brown Copy Share
You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits… — Alton Brown Copy Share
I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want… — Alton Brown Copy Share
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share
What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've… — Alton Brown Copy Share
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the… — Alton Brown Copy Share
Good service can save a bad meal, but there is no level of food that can save bad service. — Alton Brown Copy Share
![“You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it…” quote by Alton Brown](https://sms4smile.com/q/img-quotes/1bb/alton-brown-3699_air_you-know-skin-happens-at-the-gravy-boat_2820802.png)
![“All [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.” quote by Alton Brown](https://sms4smile.com/q/img-quotes/4a9/alton-brown-3699_dissatisfaction_all-replacing-of-fat-does-is-lead-to-dis_908868.png)
