I hate how chocolates immediately melt on my fingers. I mean, am I that hot?!. — Anonymous Copy Share Image
To this day, I don't know how our mum managed to put enough food on the table. — Shakin' Stevens Copy Share Image
My two great treats in life are baked beans and vanilla ice-cream. — Jonathan Dimbleby Copy Share Image
There is nothing like a good old recipe. If it has lasted, then it is good. — Yotam Ottolenghi Copy Share Image
“Although not all flesh is forbidden, everything that is forbidden is flesh.” — Leon R. Kass Copy Share Image
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I… — Eric Balfour Copy Share Image
I am in England and the food here is not to be tasted as much as just swallowed without grimacing. — Kristen Gilbert Copy Share Image
I have a nutritionist living with me, cooking my food, weighing it, portioning out a lot of things, and it's very detailed… — Henry Cejudo Copy Share Image
“Yes, as long as things are being compared to food, Digital Humanities may indeed be the smoked salmon, sour cream, capers and… — Melissa Terras Copy Share Image
“That feeling of “I’m pretty sure this next step is wrong, but I’m just gonna do it anyway” is part of the… — Tina Fey Copy Share Image
Screw falling in love, I would rather fall in a pool full of chocolate puddings and rainbow cakes... — Anonymous Copy Share Image
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence. — Geoffrey Zakarian Copy Share Image
Whenever I eat a meal, I always leave the last bite on my plate. I don't know why, it's just a thing… — Gary Hoey Copy Share Image
“When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of… — Haruki Murakami Copy Share Image
“Carbohydrates First off, you don’t have to have them. That doesn’t mean I’m telling you to go on a low-carb diet. Rather,… — Yoni Freedhoff Copy Share Image
Early rising is also essential to the good government of a family. A late breakfast deranges the whole business of the day,… — Mary Randolph Copy Share Image
“So tonight we are just seven. Seven people, and twelve pounds of pork. I pick a piece of the insanely delicious crispy… — Stacey Ballis Copy Share Image
The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply… — Nathan Myhrvold Copy Share Image
“Seventy-something Isamu Matsuue has spent over 60 years of his life working with katsuobushi, and he is the last artisan in Japan… — Nancy Singleton Hachisu Copy Share Image
Often, lectins can get in the way of important cells communicating with one another. And when that happens, the body's response is… — Steven Gundry Copy Share Image
Science is starting to show that our brains are less able to detect calories in liquids. So, people in the know, including… — Michael Moss Copy Share Image
