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
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
“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
“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 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 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
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 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
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
“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
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
“The Germans, anyway a hysterical race, are now almost maddened by overwork—particularly in the management class. They spend their days in their… — Ian Fleming Copy Share Image
The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the… — Russell Baker Copy Share Image
“I was in a fast-food restaurant for the first time in my adult life, an enormous and garish place just around the… — Gail Honeyman Copy Share Image
When you look at food as an ethical issue in the Christian tradition, you don't find very much about it. You don't… — Peter Singer Copy Share Image
I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it… — Ryan Fraser Copy Share Image
How does a sesame seed stick to a bun? That's magical. There must be some sesame seed glue out there. Either that… — Mitch Hedberg Copy Share Image
“The pale organisms of literary heroes feeding under the author's supervision swell gradually with the reader's lifeblood; so that the genius of… — Vladimir Nabokov Copy Share Image
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can… — Marcus Samuelsson Copy Share Image
One thing that I've learned over the years with eggs is that you don't want to cook them too long. You want… — Brian Shaw Copy Share Image
Eating with the fullest pleasure - pleasure, that is, that does not depend on ignorance - is perhaps the profoundest enactment of… — Wendell Berry Copy Share Image
You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because… — Tom Colicchio Copy Share Image
“I heard Your voice from on high. "I am the food of the fully grown. Grow and you will feed on me.… — St. Augustine of Hippo Copy Share Image
“Diverging results for types of dairy products and sources of calcium suggest that other components of dairy than fat and calcium may… — Dagfinn Aune Copy Share Image
Drinking cow milk has been linked to iron-deficiency anemia in infants and children; it has been named as the cause of cramps… — Frank Oski Copy Share Image
“Use all spices and herbs, except for salt. When using condiments, a little mustard is okay, but pickled foods contain too much… — Joel Fuhrman Copy Share Image
I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot… — Gail Simmons Copy Share Image
Tastykakes are just another of the many advantages of living in Jersey. They’re made in Philly and shipped to Trenton in all… — Janet Evanovich Copy Share Image
That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where… — Gordon Ramsay Copy Share Image
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their… — Nobu Matsuhisa Copy Share Image
However, as a parent, as a grandparent, as a former educator, I know that these practices alone when we are dealing with… — Bob Filner Copy Share Image
Eating is something we all have to do. When we sit down at the table, we nurture ourselves, and hence, all our… — Lidia Bastianich Copy Share Image
