The case for exploiting animals for food, clothing and entertainment often relies on our superior intelligence, language and self-awareness: the rights of… — Michael Shermer Copy Share Image
Our ancestors were eating meat over 2.5 million years ago. We mainly ate meat, fish, fruits, vegetables and nuts. We have to… — Lionel Tiger Copy Share Image
“Take linseed and dry it in a pan, without water, on the fire. Put it in a mortar and pound it to… — Theophilus Copy Share Image
A new idea - whether it's a way to collect solar energy more efficiently or a cheaper way to desalinate sea water… — Ramez Naam Copy Share Image
Our job is like a baker's work - his rolls are tasty as long as they're fresh; after two days they're stale;… — Ryszard Kapuscinski Copy Share Image
“Remember to include different kinds of lettuce and greens, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable in your… — Joel Fuhrman Copy Share Image
It's all about who's where on the food chain. When I'm the story editor, I expect my writers to follow my vision.… — Len Wein Copy Share Image
“McDonald's, meanwhile, continues busily to harass small shopkeepers and restaurateurs of Scottish descent for that nationality's uncompetitive predisposition toward the Mc prefix… — Naomi Klein Copy Share Image
My kind of cooking is not a single style - French, Asian, Australasian or British - it's not modern, old-fashioned or classic;… — John Torode Copy Share Image
The hardest diet I was ever on was the one when I was fat. You can only wear fat clothes, you dont… — Drew Carey Copy Share Image
American children are the heaviest worldwide, and they are getting heavier at a faster rate than other children around the globe. This… — Joel Fuhrman Copy Share Image
I remember the first time I heard a co-worker refer to himself as a foodie. It immediately irritated me. Was he implying… — Jessi Klein Copy Share Image
“According to the surgeon general, obesity today is officially an epidemic; it is arguably the most pressing public health problem we face,… — Michael Pollan Copy Share Image
“The world is composed of people who are hungry, and those who are not hungry. It goes back to energy, to entropy.… — Nickolas Butler Copy Share Image
“Ah, but surely you must now be saying, "waitaminute, tuna fish would go bad if you kept it in your pocket for… — Jason Carter Eaton Copy Share Image
“I spotted a duo of pouchy handmade raviolis: spinach and ricotta with fresh tomato sauce, and porcini in sage butter. Their fish… — Amy Rosen Copy Share Image
The kind of funny irony is that a lot of people talk about ethical meat eating as if it's a way to… — Jonathan Safran Foer Copy Share Image
While eating, our attention should not be focused just on the taste. Imagine our chosen deity or guru is present within us… — Mata Amritanandamayi Copy Share Image
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some… — Andrew Zimmern Copy Share Image
How complicated can ice cream flavors be? How much can you put in there? I mean, when the flavor's something like banana… — Marc Maron Copy Share Image
I remember in one parish a terrible row over the ideal size of mince pies, and in another two great ladies dashing… — Richard Coles Copy Share Image
It's in that tradition that we're here today, and we look to soup because there's no force on the globe that brings… — Sam Kass Copy Share Image
Every January we see these fad diets promoted. These aren't promoting healthiness, these aren't promoting a way of embracing exercise and eating… — Jo Swinson Copy Share Image
Amartya Sen is best known to the general reader for his powerful essays on famine. He is an optimist about some of… — Ian Hacking Copy Share Image
“The overweight person diets not to punish him- or herself for being heavy but to become healthier. The athlete works out not… — Rod Dreher Copy Share Image
The food is absolutely atrocious, and parents have no idea. Parents are giving their kids three dollars and saying, 'Okay, see you… — Morgan Spurlock Copy Share Image
“She prowled the city on moonlit nights, and OK, there was the occasional chicken, but she always remembered where she'd been and… — Terry Pratchett Copy Share Image
“During World War II, when combat rations were tinned, meat hashes were a common entrée because they worked well with the filling… — Mary Roach Copy Share Image
“We shared a Marlboro Man-prepared meal of rib eye steaks, baked potatoes, and corn. I’d been a vegetarian for seven years before… — Ree Drummond Copy Share Image
The Olive Garden is bringing back its 'Pasta Pass,' which lets you eat as much pasta as you want for seven weeks.… — Conan O'Brien Copy Share Image
Why should Americans go on with their lives as normal, worrying about calories and hair loss, while other people are worrying about… — Norman Finkelstein Copy Share Image
“The pistachio rose white chocolate bar was meant to represent Adeena's Pakistani background while the Mexican hot chocolate bar was for Elena's… — Mia P. Manansala Copy Share Image
I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right… — Alex Guarnaschelli Copy Share Image
“starchy category includes rice, bread, pasta, oatmeal, cereal grains, quinoa, barley, corn, potatoes, and yams. There are two good times to eat… — Michael A. Roussell Copy Share Image
“After tough workouts where we pushed ourselves to the limit over and over, it was liberating to be rid of any apprehension… — Anonymous Copy Share Image
If you're in a diabetic or prediabetic state, it's good to have medication to go on for a period of time. But… — Michael Moore Copy Share Image
All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second,… — Marco Pierre White Copy Share Image
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if… — Tom Douglas Copy Share Image
“a traditional approach to dining, a far less hurried one, that many people in France enjoy. They take the time to savor… — Steve Prentice Copy Share Image
In a job where you're on a computer all day, and we cater lunch and we put snacks in the kitchen, well,… — Biz Stone Copy Share Image
