My repertoire is small, but I can make a pretty tasty pasta sauce from scratch. — Cynthia Addai-Robinson Copy Share Image
I did not get my Spaghetti-O's, I got spaghetti. I want the press to know this. — Thomas J. Grasso Copy Share Image
What good is it if you talk in flowers, and they think in pastry? — Ashleigh Brilliant Copy Share Image
There is surely a finite amount of European baked goods, isn't there? — Mel Giedroyc Copy Share Image
“What do you mean "Ewww"? How is my tuna breath worse than peanut butter?” — Lee Wardlaw Copy Share Image
“Nourish the body, nourish the soul. Punish the body, punish the soul.” — M.L. Shanahan Copy Share Image
Chocolate is one of the world's most beloved discoveries, and when we need a quick boost of energy and endorphins, chocolate is… — Marcus Samuelsson Copy Share Image
You know I don't care about what I eat. I love food so much, I can't affect the way I eat. — Tyler Posey Copy Share Image
What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say… — Grant Achatz Copy Share Image
“Each individual has a unique food personality. The key is finding the balance point at which you feel great and are healthy.” — Rachel Frank Copy Share Image
We must be careful not to let our current appetites steal away any chance we might have for a future feast — Jim Rohn Copy Share Image
“Whether a gastronomic tour of Italy, an elegant meal at the home of an Italian acquaintance, or "cooking Italian" back in one's… — Claudia Piras Copy Share Image
I really miss Melbourne food; Melbourne is very snobbish about their caffe culture, and I feel like I've become a snob, too. — Angourie Rice Copy Share Image
Instead of cartoons, I was the kid who was watching Food Network, falling asleep to Emeril and Rachael Ray. — Ayesha Curry Copy Share Image
We announced that there'd be no more starvation in India. And you responded, 'Impossible. You'll never succeed!' Instead we succeeded; today in… — Indira Gandhi Copy Share Image
I have been a vegetarian for forty-two years. I did it because I didn't want animals to die so I could eat.… — Sam Simon Copy Share Image
A school culinary education is a militant operation. In that world, everything depends on grading and competition. The emotional element is extracted,… — John Whaite Copy Share Image
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and… — Tom Colicchio Copy Share Image
“There are scores of studies demonstrating that a diet rich in vegetables and fruits reduces the risk of dying from all the… — Michael Pollan Copy Share Image
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG… — J. Kenji Lopez-Alt Copy Share Image
It was quite weird when we met, because we were both the ones who cooked in our own groups. When I was… — Dave Myers Copy Share Image
“Be aware, though, that once you’ve been diabetic, the tendency to become diabetic again remains if you regain weight or go back… — Joel Fuhrman Copy Share Image
If you're trying to lose weight, you just have to eat less. I mean that. — Diane von Furstenberg Copy Share Image
Thank you to our farmers for all you do to keep food on our tables. — Elise Stefanik Copy Share Image
If you're coming to dinner at our house, you know you're gonna be well-fed. — Christina Tosi Copy Share Image
We didnt create dishes. We create preparations to create many dishes. — Ferran Adria Copy Share Image
Back in the 1960s Africa not only fed itself, it also exported food. Not anymore. — George Ayittey Copy Share Image
Every chef I know, their cholesterol is through the roof. And mine's not so great. — Anthony Bourdain Copy Share Image
