If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong. — Tom Jaine Copy Share Image
“I’ll wait until your mouth is full of food before I ask you a question. That’s just the kind of gentleman I… — Jarod Kintz Copy Share Image
“Every kilogram of beef requires 100,000 liters of water to produce. By comparison, a kilogram of wheat requires just 900 liters, and… — T. Colin Campbell Copy Share Image
“The porters could always be coaxed to continue a little further through driving rain by the mere suggestion of a Pot Noodle… — Tahir Shah Copy Share Image
Our people are unemployed and anxious to work for the food which foreigners can give us. — Joseph Hume Copy Share Image
Hunger is more than a problem of belly and guts, and ... the satisfying of it can and must and does nourish… — M. F. K. Fisher Copy Share Image
When u mix rice in milk u call it kheer When u mix vinegar in milk u call it paneer When u… — Babloo Copy Share Image
I basically eat a lot of proteins, and I've been eating smaller portions of food. I try to eat all locally raised… — Norman Reedus Copy Share Image
Where the world comes in my way - and it comes in my way everywhere - I consume it to quiet the… — Max Stirner Copy Share Image
To this day, I hate walnuts and I hate onions because on weekends when the walnuts and onions were in season, we… — Scott Brooks Copy Share Image
One of the main reasons I'm vegan is because I'm ethically lazy. My friends who eat meat or who eat eggs have… — Moby Copy Share Image
Whether were eating tacos at a roadside stand outside of Houston, or having barbecue somewhere down south, or beautiful fried eggs in… — Alex Wagner Copy Share Image
Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just… — Sohla El-Waylly Copy Share Image
We have certain demons who are motivated by the smell of food. They tend to get rather violent whenever they smell it.… — Sherrilyn Kenyon Copy Share Image
“I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up… — Stacey Ballis Copy Share Image
Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it… — Lidia Bastianich Copy Share Image
I'm very sensitive to salt. I always see and feel a big difference in my body when I eat it, so I… — Mary Helen Bowers Copy Share Image
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. — Geoffrey Zakarian Copy Share Image
I never doubted myself when I opened my first restaurant. You've got to give 100% of yourself until you know you've done… — Dominique Crenn Copy Share Image
When people say Oh you just want to have your cake and eat it too. Damn Right! What good is cake if… — Babloo Copy Share Image
Cooking is about love, really, and cooking for your children is all about caring for them, building relationships. — Ainsley Harriott Copy Share Image
From kesari phirni, kheer to suji wala halwa, pindi chole and many more, my list is never-ending. I enjoy these homemade delicacies,… — Himanshi Khurana Copy Share Image
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just… — Gayle King Copy Share Image
Why do toasters always have a setting that burns the toast to a horrible crisp no one would eat? — Peter Kay Copy Share Image
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really… — David Chang Copy Share Image
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain. — Gordon Ramsay Copy Share Image
I don't stop eating when I'm full. The meal isn't over when I'm full. It's over when I hate myself. — Louis C. K Copy Share Image
Let face the facts A) Dogs are mans best friend B) Food is dog best friend so until you go food you… — MrAwesome Copy Share Image
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food.… — Grant Achatz Copy Share Image
People have their cultural reasons for eating meat, their traditional reasons, their likes and dislikes. — Suzy Amis Copy Share Image
I live by the philosophy that beauty starts from within, and I make a conscious effort to fill my body with nutrients… — Miranda Kerr Copy Share Image
Microwaving cooks food from the inside out, so you can say goodbye to spongy aubergines and hello to beautifully soft flesh that… — Grace Dent Copy Share Image
“I wondered if there was something sacred, something everlasting, about melted ice cream and summer days and good stories.” — Natalie Lloyd Copy Share Image
A chop is a piece of leather skillfully attached to a bone and administered to the patients at restaurants. — Ambrose Bierce Copy Share Image
Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic… — M. F. K. Fisher Copy Share Image
“Those who fight for food will die in hunger, those who fight for wealth will end up poor heated, only those who… — Hamzat Haruna Ribah Copy Share Image
The fruits of labor are delicious, but individually they’re not particularly fattening. So don’t share yours, and munch on those of others… — Mohsin Hamid Copy Share Image
I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes… — Nana Mouskouri Copy Share Image
For real sushi lovers, Sushi MiKasa will prove to be what's been missing from the Miami dining scene. — Jonathan Cheban Copy Share Image
I've been vegan longer than I've been a singer. And it's definitely something that I try to put across in my work,… — Alissa White-Gluz Copy Share Image
