We knew it was going to be a market, and we knew it was a food market. Well, what kind of food… — John Mackey Copy Share Image
My mother used to pack me Filipino food for lunch, and I would get made fun of because of the way it… — Bella Poarch Copy Share Image
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go… — Salma Hayek Copy Share Image
“From black-rimmed plates they ate turtle soup and eaten Russian rye bread, ripe Turkish olives, caviar, salted mullet-roe, smoked Frankfurt black puddings,… — Joris-Karl Huysmans Copy Share Image
My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To… — Giada De Laurentiis Copy Share Image
There isn't enough planet for everyone to eat as much meat as the United States does. The meat industry is responsible for… — Raj Patel Copy Share Image
I don't just live in a bubble in Los Angeles. I'm on the road all the time. I say hello to people… — Ralphie May Copy Share Image
“We were a bit like bacon and eggs, where y'know, the chicken is involved, but the pig is really committed? I totally… — Dawn French Copy Share Image
You can buy turmeric from any supermarket - or get it raw from Asian shops and grate a quarter of an inch… — Michael Greger Copy Share Image
I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about… — Robin Quivers Copy Share Image
Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color… — Markus Zusak Copy Share Image
“Something About Cooking Cooking is sometimes a pleasure, sometimes a duty, sometimes a burden and sometimes a martyrdom, all according to the… — Clarence E. (Clarence Edgar) Edwords Copy Share Image
When it comes to romance, I'm really simple. I am really a 'dinner and a movie' type of person, and I love… — Sasha Grey Copy Share Image
“Don't knock homespun. All comfort food is homespun, and according to you and my cooking magazines, comfort food is the trend. You… — Stacey Ballis Copy Share Image
Almost always when I told someone I was writing a book about "eating animals", they assumed, even without knowing anything about my… — Jonathan Safran Foer Copy Share Image
“In conclusion, to assure omega-3 adequacy, unless blood tests demonstrate otherwise, I recommend 100 to 200 milligrams a day of DHA, plus… — Joel Fuhrman Copy Share Image
“The food which I get by begging is divine." After I had thought over what she said, I understood her meaning. When… — Rabindranath Tagore Copy Share Image
An hour and a half before games, I always eat fruit - a banana, an apple, and an orange - because I'm… — Serge Ibaka Copy Share Image
Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain… — Marcus Samuelsson Copy Share Image
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the… — Tom Douglas Copy Share Image
“How liberating to discover in the modern age that he, a city-dweller, an indoors man who lived by the keyboard and screen,… — Ian McEwan Copy Share Image
“Several studies illustrate the dangers of giving insulin to the adult diabetic. In one such study, when diabetic patients were given insulin,… — Joel Fuhrman Copy Share Image
“To this day, the notion of treating diabetes by increasing consumption of the foods that caused the disease in the first place,… — William Davis Copy Share Image
I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out… — Robert Irvine Copy Share Image
Takeout is a way to explore different lands and different cultures just by sitting in your home and ordering. I mean, there… — Philip Rosenthal Copy Share Image
Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey… — Lidia Bastianich Copy Share Image
My training diet can be quite strict when I'm coming up to competition; it's a weight-making sport, of course. But I eat… — Katie Taylor Copy Share Image
This is how the world changes - little by little, table by table, meal by meal, hour by hour. This is how… — Shauna Niequist Copy Share Image
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last… — Gordon Ramsay Copy Share Image
“Kate pointed at a cling-film-wrapped salad that was marked: Do Not Microwave. ‘She’s not sure you know not to heat a salad?’… — C.C. Gibbs Copy Share Image
“At the bottom of philosophy something very true and very desperate whispers: Everyone is hungry all the time. Everyone is starving. Everyone… — Catherynne M. Valente Copy Share Image
I have many memories of waking up to eat breakfast that my mother carefully prepared for us and her saying, what do… — Lisa Loeb Copy Share Image
“Amylase digests starchy, carbohydrate-rich foods, and helps generate glucose from them, which would provide much needed energy for the evolving and highly… — Adam Rutherford Copy Share Image
The South is about the abundance, beauty, and richness of Southern culture, but also its dark underside. The history of Southern food… — Marcie Cohen Ferris Copy Share Image
My parents worked and sold and hustled; they were gone from the morning, and I pretty much took care of myself. But… — Roy Choi Copy Share Image
I think it's just really good to be honest with yourself and if I'm not feeling up for something I have no… — Madison Keys Copy Share Image
We hear time and again what a prosperous, affluent country Britain is, the sixth richest in the world. But aren't we ashamed… — Jack Monroe Copy Share Image
As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want… — Sharon Jones Copy Share Image
There are lots of different strategies that an animal can use to survive. What a worm does is try to convert food… — Cynthia Kenyon Copy Share Image
“As soon as motivation to eat without limitation surpasses the desire to lose fat, a diet has no value, and weight is… — Robin Phipps Woodall Copy Share Image
