Remember, one in every five people in America goes hungry and there are certainly a whole lot of folks who are getting… — Andrew Zimmern Copy Share Image
While the demand for organic food outstrips supply, we happen to know that 77 percent of consumers don't want genetically engineered crops… — Prince Charles Copy Share Image
“Lani and Alva had decided on molten upside-down cakes. If there were laws on the amount of chocolate one cupcake could have,… — Donna Kauffman Copy Share Image
Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now… — Laura Esquivel Copy Share Image
People only ever cook nine meals in rotation, so we put a survey out to see what people wanted to eat. People… — Dave Myers Copy Share Image
They mention that it's a nonstop flight. Well, I must say I don't care for that sort of thing. Call me old… — George Carlin Copy Share Image
I love to bake! I have a huge sweet tooth, and I love to make things like zucchini muffins, you know, anything… — Lauren Bowles Copy Share Image
“I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed… — Bram Stoker Copy Share Image
There are some days where I'll eat 8,000 calories per day, on a day before a 12, 14, 18 hour swim. For… — Diana Nyad Copy Share Image
We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this… — Riteish Deshmukh Copy Share Image
In the spring and summer, my favorite recipe switches to crab cakes...crisp, spicy and so full of crab... trust me, they're outrageously… — Rachael Ray Copy Share Image
I usually eat breakfast twice. I'm usually up at 3 a.m. - do my spiritual work, my affirmations, a little bit of… — Dolly Parton Copy Share Image
“While I watched her cook, I suddenly realized it was her art. The pan was her canvas, the ingredients her paint. She… — L.J. Shen Copy Share Image
“Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks… — Idwal Jones Copy Share Image
“So what exactly would an ecological detective set loose in an American supermarket discover, were he to trace the items in his… — Michael Pollan Copy Share Image
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even… — Homaro Cantu Copy Share Image
I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques… — Anonymous Copy Share Image
The Perfect Dog is an enticing fantasy pooch. It's the dog that instantly learns to pee outdoors, never menaces or frightens children,… — Jon Katz Copy Share Image
Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot… — Anonymous Copy Share Image
My husband would say my signature dish is pasta with a tin of tuna plonked on top. So, no. Although I make… — Joanna Page Copy Share Image
I tend to eat things in fours. I'll eat four nuts, four grapes, four chips at a time. I don't know why.… — Jimmy Wales Copy Share Image
“She remembered a restaurant she'd gone to in San Francisco, years before. Delfina? That was it. She'd had delicious sourdough bread there,… — Beth Harbison Copy Share Image
“Despite her unrepentant aversion to Italian food, which her husband put down to her nation's historic distrust of Italy, she suddenly declared:… — Julia Stuart Copy Share Image
“The hCG protocol would revolutionize our culture. Not only because of the mass reduction in obesity, but because when people are able… — Robin Phipps Woodall Copy Share Image
Back in the day, we ate fresh; our parents cooked. Now, we're starting to think things are fresh because they're in a… — Kym Whitley Copy Share Image
I was a bit of an accident really - I certainly didn't set out to write a cookbook or three. I didn't… — Jack Monroe Copy Share Image
I remember, around age three, peas growing in the back garden. Pinching them from their pods and popping them in the mouth… — Caitlin Moran Copy Share Image
“The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I… — Francesca Serritella Copy Share Image
A Finnan haddock has a relish of a peculiar and delicate flavour, inimitable on any other coast than that of Aberdeenshire. Some… — Walter Scott Copy Share Image
Here's what the kids get. They get free McDonald's and Kentucky Fried Chicken for a year, and 52 six-packs of Pepsi. And… — David Letterman Copy Share Image
Not being ambitious of martyrdom, even in the cause of gastronomical enterprise, especially if the instrument is to be a contemptible, rank-smelling… — Mary Virginia Terhune Copy Share Image
The best meal I've had was in Tavarua, an island in Fiji. It was just before sunset. A bunch of guys had… — Rob Machado Copy Share Image
I'm still not certain on the nature of the spork, whether it is a fork and a spoon, or a fork and… — Thom Yorke Copy Share Image
Passover takes place in the home rather than the synagogue and centers around an epic meal - the seder - so you… — Simon Schama Copy Share Image
I am a firm believer in eating a full plant-based, whole food diet that can expand your life length and make you… — Ariana Grande Copy Share Image
When I was 25 and I was told to eat 6 pieces of potato every day, someday it would be 8, someday… — Sunil Chhetri Copy Share Image
I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because… — Alison Sweeney Copy Share Image
“We don’t use knives and forks,” Pranay replied, leaning forward, “because we are not at war with our food. We don’t need… — Camron Wright Copy Share Image
I make a mean pecan pie, and I have a great recipe for pralines - also using pecans. Pralines take a lot… — Phil Robertson Copy Share Image
For one who thinks food in itself is the source of life, eating is the communion with the dying world, it is… — Alexander Schmemann Copy Share Image
