“Is that a fish sandwich I smell?” I smiled. “Sure is.” “Graham thinks because it’s not from some swanky restaurant that charges… — Vi Keeland Copy Share Image
The French, whose fascination with 19th-century Japanese painting and decorative art led them to coin the term 'Japonisme,' have reciprocated the interest,… — Thomas Chatterton Williams Copy Share Image
One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out… — Ted Allen Copy Share Image
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing… — Ferran Adria Copy Share Image
“The most important thing is that you find a diet and lifestyle that meets your personal needs and goals. If you feel… — Sharon Palmer Copy Share Image
“That is just one more thing I love about cooking. Recipes are certain. Use good ingredients, follow the directions, be sure your… — Beth Harbison Copy Share Image
“Yuan Mei, one of China’s great gourmets, once asked his cook why, since he was so gifted and could produce great delicacies… — Nicole Mones Copy Share Image
Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea… — Gael Garcia Bernal Copy Share Image
What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common… — Muhammad Yunus Copy Share Image
You ever go out to a restaurant now? You can get quality food - you can go out and get the best… — Ken Moelis Copy Share Image
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the… — Samin Nosrat Copy Share Image
I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up.… — Sophie Kinsella Copy Share Image
I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going… — Alice Waters Copy Share Image
“I heard the tinkle of the welcome bells above the restaurant entrance. Probably an out-of-towner who didn’t know that the restaurant was… — Suzanne M. Trauth Copy Share Image
Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between… — Mario Batali Copy Share Image
“Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2… — Judi Hendricks Copy Share Image
My buddy gave good advice though. He has two sons and he said that we should never say, you know, 'don't eat… — Spencer Pratt Copy Share Image
“I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them… — Barbara Delinsky Copy Share Image
I think a lot of Americans have never been all that hungry. They've never had war on their shore, and they've never… — Henry Rollins Copy Share Image
I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the… — Guy Fieri Copy Share Image
All the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini… — H. L. Mencken Copy Share Image
“I served the counter while Sadie and Alice managed the floor. As soon as one seat emptied, someone else took the spot.… — Debbie Macomber Copy Share Image
I don't have any particular recipe. It is the reason why doing research is challenging as well as attractive. It is like… — Maryam Mirzakhani Copy Share Image
For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary… — Curtis Stone Copy Share Image
Whether I'm making a gluten-free cookie or a lactose-free milkshake, my end goal is always to make it so awesome, clever, and… — Christina Tosi Copy Share Image
“As you will see in this book, there is a mountain of scientific evidence to show that the healthiest diet you can… — T. Colin Campbell Copy Share Image
“I imagine Saltines will have a comeback. If there are gourmet doughnuts, there might as well be gourmet Saltines. “These are Himalayan… — Jim Gaffigan Copy Share Image
I kind of feel like I've been eating professionally for a long time. I've tasted everything. If there's a sausage, you know… — Duff Goldman Copy Share Image
“Gnocchi So, the recipe for gnocchi: A little over 1 pound of potatoes suitable for mashing; red potatoes are an option as… — Aliza Galkin-Smith Copy Share Image
The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our… — Christina Tosi Copy Share Image
You guys that worry about eating clean are actually merely bodybuilders looking for justification for your obsession with abs. You cannot get… — Mark Rippetoe Copy Share Image
You know, eating's much more important than most people think. There comes a time in your life when you've just got to… — Haruki Murakami Copy Share Image
Our ingenuity in feeding ourselves is prodigious, but at various points our technologies come into conflict with nature's ways of doing things,… — Michael Pollan Copy Share Image
In the South, our lives kind of revolve around food and taking care of people with food. If someone was sick, or… — Kimberly Schlapman Copy Share Image
The sign said 'The Green Turtle, Chelonia myadas, is the source of turtle soup…' I am the source of William G. soup… — Russell Hoban Copy Share Image
Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy… — Claire Saffitz Copy Share Image
“ones. They also contain more nutrients and enzymes. If you have to choose one over the other, go for local. You’ll save… — Mary Anderson Copy Share Image
The breakfast food idea made its appearance in a little third-story room on the corner of 28th Street and Third Avenue, New… — John Harvey Kellogg Copy Share Image
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time… — Aaron Sanchez Copy Share Image
Everything I do has a certain quality, a certain flair, a certain flavor. I like to eat the way I like to… — Kelis Copy Share Image
