“I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and… — Stacey Ballis Copy Share Image
Some global hazards are insidious. They stem from pressure on energy supplies, food, water and other natural resources. And they will be… — Martin Rees Copy Share Image
I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very… — Ted Allen Copy Share Image
“I wonder what hell is like...? -Alzeid I heard that it's very inviting-- we can probably arrange some sort of picnic! -Rahzel… — Minari Endou Copy Share Image
If I'm not training then, gosh, anything: donuts... Kentucky Fried Chicken 20-piece hot wings... corned beef hash and eggs... But because I'm… — Mark Wahlberg Copy Share Image
In a city like New York, especially for young professionals who aren't in a family situation, most people don't cook for themselves.… — Cary Fukunaga Copy Share Image
Like most North Americans, I'd been raised on the notion that milk is the first food, and everybody must like it because… — Marvin Harris Copy Share Image
My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long… — Marcela Valladolid Copy Share Image
The word vegetarian, I think, does a disservice because there are a lot of people who care but maybe don't care, or… — Jonathan Safran Foer Copy Share Image
“be consumed during meals by using a potassium- enriched salt like “Lite Salt” or, my preference, eating extra guacamole with Mexican meals.… — Timothy Ferriss Copy Share Image
Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and… — Sohla El-Waylly Copy Share Image
As a kid, I was running around the conservatory, playing with my grandparents' students who were like babysitters, taking cello and piano… — Laufey Copy Share Image
For breakfast, I juice a big green juice, and I try to get in as much raw food and protein as I… — Christina Applegate Copy Share Image
Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces… — Michael Pollan Copy Share Image
“I like anyone who cooks with pride and who likes what they’re doing, who’s cooking with something resembling love and pride, even… — David Blum Copy Share Image
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I… — Steve Albini Copy Share Image
“de-couple the animals themselves from the products on sale. This is a rule of thumb in the United States, but nothing you… — Martin Lindstrom Copy Share Image
Hot soup at table is very vulgar; it either leads to an unseemly mode of taking it, or keeps people waiting too… — Charlie Day Copy Share Image
When I get back home, I want to spend as much time with my family as I can. I love just being… — Judit Polgar Copy Share Image
Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only… — Tom Colicchio Copy Share Image
I've been exploring what works for me, and what I enjoy. It's about diet for me as well as training. So finding… — Nick Youngquest Copy Share Image
“He found several thick chocolate bars—probably Hershey’s military-issue Ration D bars—divided into segments and packaged in wax-dipped containers to resist gas attack.… — Laura Hillenbrand Copy Share Image
I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The… — Marcus Samuelsson Copy Share Image
“nutrients have been considered especially helpful and beneficial. For women fish oil has the extra bonus of helping with issues like period… — Michelle Morin Copy Share Image
You take this meat eating. Many people have to kill the animals because of your non-vegetarianism. You are responsible for the death… — Sathya Sai Baba Copy Share Image
Even though I've been married for eight years, I do separate my food in the refrigerator from my wife's. I put labels… — Will Ferrell Copy Share Image
Because I'm an athlete people think I'm on a certain strict diet before the fight. But the only time things change up… — Marlon Vera Copy Share Image
I think that I had a very clear vision when I started writing cookbooks what I wanted it to be, and that… — Ina Garten Copy Share Image
“Though we eat little flesh and drink no wine, Yet let's be merry; we'll have tea and toast; Custards for supper, and… — Percy Bysshe Shelley Copy Share Image
Flesh eating is simply immoral, as it involves the performance of an act which is contrary to moral feeling: By killing, man… — Leo Tolstoy Copy Share Image
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me… — Suresh Raina Copy Share Image
Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition,… — John Thorne Copy Share Image
“It was through eavesdropping that I learned that you could buy fresh peanut butter at Whole Foods from a machine that grinds… — Mindy Kaling Copy Share Image
When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy… — Ted Allen Copy Share Image
Chef Matt Accarrino has the best pasta in San Francisco, and Shelley Lindgren is one of my favorite sommeliers. Their attention to… — Elizabeth Falkner Copy Share Image
I had decided I wanted to write about food, and I knew the only way to do that is to speak with… — Gail Simmons Copy Share Image
“Our brains, for instance, are 70 percent fat, mostly in the form of a substance known as myelin that insulates nerve cells… — Gary Taubes Copy Share Image
Everything was happening on that strip of Fulton Street. And if I wanted Chinese food, if I wanted to play video games,… — The Notorious B.I.G Copy Share Image
With a vegan diet you always have energy, so much that sometimes I have trouble sleeping at night. You feel light. You… — Timothy Bradley Copy Share Image
“We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with… — Peter Mayle Copy Share Image
