I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has… — Joe Bastianich Copy Share Image
I live in the United States, and I'm not moving. But from the standpoint of food safety, the countries in Scandinavia do… — Marion Nestle Copy Share Image
Growing up in a Mediterranean household ruined my tastebuds a little bit because my mom, my sisters, and my aunt were all… — Mena Massoud Copy Share Image
When you're out in the wild, you should live so fully and recklessly that you're happy to be alive and healthy by… — Steven Rinella Copy Share Image
“They each took a plate and helped themselves to a feast that looked as if it had been prepared for a magazine… — Susan Wiggs Copy Share Image
“The world does produce enough to feed its inhabitants – in fact we waste vast quantities of grain and soybeans by feeding them… — Peter Singer Copy Share Image
“The mummified remains of Queen Nefertiti suggest that she most likely had diabetes. The legendary queen was not the only one with… — Steven R. Gundry Copy Share Image
People do need to stay healthy and eat right to keep the body fit and functioning. But, our sweet tooth is a… — Ron Ben-Israel Copy Share Image
The thought of eating rabbit and squirrels doesn't appeal to me. And that was on our table quite often as a kid.… — Paula Deen Copy Share Image
I still battle with my deeply boring diet of, essentially, yogurt and breakfast cereal and granola bars. I hate dieting. I hate… — Julianne Moore Copy Share Image
Public charities, foodbanks and church pantries are doing more than ever before, but they can't keep up with the need. We can… — Jeff Bridges Copy Share Image
“Everything depends on the moment the spice hits the pan: whether it sizzles with mouthwatering fragrance or turns to ash. Once, I… — Sasha Martin Copy Share Image
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now… — Gordon Ramsay Copy Share Image
“Black Bean and Turkey Burgers Serves: 7 2 cups chopped mushrooms ½ cup old-fashioned rolled oats ¼ cup raw pumpkin seeds 2… — Joel Fuhrman Copy Share Image
My mother, on Sundays, used to prepare things to use during the week, like freshly made broth. It wasn't chicken stock or… — Carrie Ann Inaba Copy Share Image
You can think about life as a battle between you and a doughnut shop. The doughnut shop wants you to eat another… — Dan Ariely Copy Share Image
“Yesterday I had a woman ask me what kind of salad dressings we have. I told her we have sesame soy dressing,… — Caprice Crane Copy Share Image
“Dried Plums with Wine and Ginger–Zest Crostini SERVES 8 TO 10 Sir, she came in great with child; and longing, saving your… — Francine Segan Copy Share Image
“Things often go wrong and cooking can be messy, but the act of creating something from disparate ingredients still remains satisfying. Cooking… — Roxane Gay Copy Share Image
I've spent my whole life pushing sugar. People aren't going to stop eating sugar-we shouldn't throw the baby out with the bathwater.… — Emily Luchetti Copy Share Image
In this world of uncertainty and woe, one thing remains unchanged: Fresh, canned, pureed, dried, salted, sliced, and served with sugar and… — Laurie Colwin Copy Share Image
“By 5500 BCE, we were making cheese. Sieves and pottery colanders resembling modern cheese strainers had been found in Poland, and in… — Adam Rutherford Copy Share Image
When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think.… — Marcie Cohen Ferris Copy Share Image
But dinner is dinner, a meal at which not so much to eat - it becomes difficult to eat much at it… — George Saintsbury Copy Share Image
Ice cream and a proper greasy, dirty burger are probably my two guiltiest pleasures. But it is tricky. I'm a 6ft 2in,… — George Russell Copy Share Image
“Dietary fat is the densest energy source available to your body, with each gram of fat containing more than twice the calories… — Michael Matthews Copy Share Image
“How as a young girl, Ismat Chugtai convinced her father to excuse her from learning how to cook, and give her instead… — Ismat Chughtai Copy Share Image
Goat cheese... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on… — Russell Baker Copy Share Image
We have these weapons of mass destruction on every street corner, and they're called donuts, cheeseburgers, French fries, potato chips, junk food.… — Joel Fuhrman Copy Share Image
“Sometimes Alton Darwin would talk to me about the planet he was on before he was transported in a steel box to… — Kurt Vonnegut Copy Share Image
For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up… — Susie Dent Copy Share Image
If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times… — Lisa Edelstein Copy Share Image
Extracting the meat from a whole crab is a time-consuming job - picking all the meat out of the legs, claws and… — Monica Galetti Copy Share Image
Indians are the Italians of Asia and vice versa. Every man in both countries is a singer when he is happy, and… — Gregory David Roberts Copy Share Image
I remember talking to someone who is vegan. At the time, I would hear a lot of outrageous claims from vegans about… — Bryan Lee O'Malley Copy Share Image
It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for… — Wolfgang Puck Copy Share Image
All around the dining hall, you can feel the rejuvenating effect that a good meal can bring on. The way it can… — Suzanne Collins Copy Share Image
“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was… — Emily Arden Wells Copy Share Image
We shoot 12 to 14 hours a day. To do all that physical stuff yourself, you have to be on a nutritional… — Boris Kodjoe Copy Share Image
“For an American like me, growing up linked to a very different food chain, yet one that is also rooted in a… — Michael Pollan Copy Share Image
![“[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.” quote by Gordon Ramsay](https://sms4smile.com/q/img-quotes/cba/gordon-ramsay-2052_chef_molecular-gastronomy-was-a-great-trend-b_513902.jpg)
