Cooking is a subject you can never know enough about. There is always something new to discover. — Bobby Flay Copy Share Image
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. — Bobby Flay Copy Share Image
Grilling takes the formality out of entertaining. Everyone wants to get involved. — Bobby Flay Copy Share Image
In those days, the main requirement to be on the Food Network was being able to get there by subway. — Bobby Flay Copy Share Image
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.' — Bobby Flay Copy Share Image
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. — Bobby Flay Copy Share Image
I love the culture of grilling. It creates an atmosphere that is festive but casual. — Bobby Flay Copy Share Image
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking. — Bobby Flay Copy Share Image
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because… — Bobby Flay Copy Share Image
I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section… — Bobby Flay Copy Share Image
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If… — Bobby Flay Copy Share Image
It is very important that when you put something on the grill, you leave it in place to cook. If you move… — Bobby Flay Copy Share Image
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care… — Bobby Flay Copy Share Image
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going… — Bobby Flay Copy Share Image
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in… — Bobby Flay Copy Share Image
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them… — Bobby Flay Copy Share Image
'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no… — Bobby Flay Copy Share Image
A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they… — Bobby Flay Copy Share Image
Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle… — Bobby Flay Copy Share Image
I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a… — Bobby Flay Copy Share Image
A grill is just a source of heat. Just like a stove, it is very user-friendly. — Bobby Flay Copy Share Image
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. — Bobby Flay Copy Share Image
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — Bobby Flay Copy Share Image
My feeling is that if you can cook, I can teach you how to do television. — Bobby Flay Copy Share Image
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat… — Bobby Flay Copy Share Image
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask… — Bobby Flay Copy Share Image
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance… — Bobby Flay Copy Share Image
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by… — Bobby Flay Copy Share Image
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature. — Bobby Flay Copy Share Image
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. — Bobby Flay Copy Share Image
I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and… — Bobby Flay Copy Share Image
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV?… — Bobby Flay Copy Share Image
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of… — Bobby Flay Copy Share Image
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the… — Bobby Flay Copy Share Image
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food. — Bobby Flay Copy Share
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — Bobby Flay Copy Share
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. — Bobby Flay Copy Share
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. — Bobby Flay Copy Share
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit… — Bobby Flay Copy Share
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put… — Bobby Flay Copy Share
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. — Bobby Flay Copy Share
I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences… — Bobby Flay Copy Share
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie… — Bobby Flay Copy Share
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when… — Bobby Flay Copy Share
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of… — Bobby Flay Copy Share
