I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's… — Neneh Cherry Copy Share Image
I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have… — Giles Coren Copy Share Image
“Extensive medical research indicates that increasing intake of certain nutrients, especially vitamins C and E, grape seed extract, and resveratrol (see Week… — Steven Lamm Copy Share Image
The most important part of vegetarianism is the real shift in consciousness that takes place. There is a true correlation between our… — Peter Burwash Copy Share Image
“I believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition has… — Henry David Thoreau Copy Share Image
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around… — Rick Bayless Copy Share Image
True success for FEED would be the day we close our doors because world hunger is no more. Until that day, we… — Lauren Bush Copy Share Image
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken… — Curtis Stone Copy Share Image
I'm not the number-one fan of the heavy holiday meal. And also, I didn't grow up eating them, the traditional Western holiday… — Samin Nosrat Copy Share Image
We all do that as human beings, you know? It's what my mom would call shopping on an empty stomach. You're going… — Trevor Noah Copy Share Image
“If 22 bushels (1,300 pounds) of rice and 22 bushels of winter grain are harvested from a quarter acre field, then the… — Masanobu Fukuoka Copy Share Image
Cooking gives you the ability to grow as a person and to give yourself confidence. You can invite people around, you can… — William Katt Copy Share Image
“We took up a collection and sent a telegram to the authorities of that town. The text of the message was that… — Jack London Copy Share Image
“When we feel disconnected, food can sometimes be a way of connecting with the outside world. Think about what you’re doing when… — Jon Gabriel Copy Share Image
“Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat… — Ann Vanderhoof Copy Share Image
“Eat raw nuts. Raw almonds, walnuts, pecans, pistachios, hazelnuts, Brazil nuts, and cashews are wonderful. And you can eat as much as… — William Davis Copy Share Image
What bothers me is that there is so much emphasis on food, rather than gathering and meeting - so that there is… — Alain de Botton Copy Share Image
My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can… — Chris Morocco Copy Share Image
“I reached into my bag and pulled out a pumpkin spice muffin with walnuts that was as moist as anything. "It can… — Joan Bauer Copy Share Image
On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling… — Thomas Jefferson Copy Share Image
We might be shifting away from a Eurocentric view of the United States into something that's much more multicultural, multinational, and Chinese… — Jennifer Lee Copy Share Image
Interesting, he later reflected, was perhaps not the correct word.By the time he and Henry arrived back at the house for their… — Julia Quinn Copy Share Image
I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a… — Thomas Keller Copy Share Image
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry… — David Chang Copy Share Image
“you don’t like an ingredient, say mushrooms, then don’t try a recipe where the main ingredient is a motherfucking mushroom. And don’t… — Thug Kitchen Copy Share Image
“Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too… — Kathleen Flinn Copy Share Image
Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating… — Anthony Bourdain Copy Share Image
Vegetarians always ask about getting enough protein. But I don't know any nutrition expert (who) can plan a diet of natural foods… — Nathan Pritikin Copy Share Image
You eat meat with your teeth and you kill things that are better than you are, and in the same respect you… — Charles Manson Copy Share Image
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information… — Grant Achatz Copy Share Image
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the… — Tom Douglas Copy Share Image
When you talk about obesity, there's so many things that can cause that. It can be a medical thing, or down to… — Peter Shilton Copy Share Image
No one really buys records anymore. You can look at sales and do that math real quick. Unfortunately, it's fast food in… — Tommy Lee Copy Share Image
“In 1951, Aerojet provided an employee cafeteria that featured roast prime rib of beef (seventy-five cents) on Thursdays, New York steaks (eighty-five… — Maryellen Burns Copy Share Image
I work hard. I focus on myself and putting food on my dinner table before anything else. I don't worry about other… — Meek Mill Copy Share Image
“The ADA takes a conservative stand, leaving out many well-documented health benefits attributable to reducing the consumption of animal products. Here are… — Jonathan Safran Foer Copy Share Image
“Jewish food and black food crisscross each other throughout history. They are both cuisines where homeland and exile interplay. Ideas and emotions… — Michael W. Twitty Copy Share Image
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and… — Percy Bysshe Shelley Copy Share Image
Around every corner lurk greasy Fisherman's Platters that give children nightmares, Naugahyde minute steaks that put tofuburgers in a favorable light and… — Bryan Miller Copy Share Image
There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up… — J. Kenji Lopez-Alt Copy Share Image
