Most of what people say is the equivalent of filler meat in fast food hamburgers. — Bobby Ray Copy Share Image
I like to know what's in my food and in my drinks. It's really important for me. — Darby Stanchfield Copy Share Image
No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way. — Masaharu Morimoto Copy Share Image
“I never realized how much of the pleasure of dining out is watching people, otherwise it feels like ordering in with better… — Emma McLaughlin Copy Share Image
“[T]he present age, which prefers the sign to the thing signified, the copy to the original[.]” — Ludwig Feuerbach Copy Share Image
Mix and knead together all the state business as you do for your sausages. To win the people, always cook them some… — Aristophanes Copy Share Image
When I am king they shall not have bread and shelter only, but also teachings out of books, for a full belly… — Mark Twain Copy Share Image
I get fat if I eat too many carbs. It's just the way my body is, so I gotta watch the carbs. — P.K. Subban Copy Share Image
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. — Yotam Ottolenghi Copy Share Image
If I'm going to get it in with the sugar, if I'm going to have some cake. I always make sure I… — Omarion Copy Share Image
I don't like to leave what I'm going to eat in other people's hands, so I'll pack my own lunch. I chop… — Miranda Kerr Copy Share Image
I'm a bit snobbish about breakfast: eggs benedict, or eggs royale, or something like that. Or just some really amazing, proper brown… — Jon Hopkins Copy Share Image
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and… — Samin Nosrat Copy Share Image
I eat breakfast pretty much 'round the clock - muffins in the morning, scones for lunch, cereal at night - which may… — Caroline Knapp Copy Share Image
Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate… — Sandra Boynton Copy Share Image
How do I speak Spanish? Not too well. Paz taught me a few words that, if people weren't nice to me, I… — Adam Sandler Copy Share Image
“I cook better than you," Nick corrected absently. "I think monkeys can probably be taught to cook better than you." "I'd like… — Sarah Rees Brennan Copy Share Image
“No one was irritable; we have never known anyone to remain unhappy while digesting a good meal. We enjoy lingering in a… — Honoré de Balzac Copy Share Image
![“[T]he present age, which prefers the sign to the thing signified, the copy to the original[.]” quote by Ludwig Feuerbach](https://sms4smile.com/q/i/314/ludwig-feuerbach-3406_agnosticism_t-he-present-age-which-prefers-the-sign_596713.png)
![“How do I speak Spanish? Not too well. Paz taught me a few words that, if people weren't nice to me, I could tell them a few things. I got to study with [chef] Thomas Keller, who we all love as a guy and Jim had a relationship with him at [his restaurant] the French Laundry.” quote by Adam Sandler](https://sms4smile.com/q/i/85c/adam-sandler-2225_chef_how-do-i-speak-spanish-not-too-well-paz_2773239.jpg)
