I do lead a careful diet, I don't overeat, I have fruit and vegetables every day and I drink a lot of… — Bruce Forsyth Copy Share Image
“Dark chocolate You are definitely not a diabetic if you do not love chocolate. Chocolate is the weakness of almost all diabetes… — Jyothi Shenoy Copy Share Image
I think it's very important to be mindful of your body and actually listen to it. If I'm craving a certain kind… — Samara Weaving Copy Share Image
I love New York, though I'll never eat any of the ice creams that they sell in the park. That's just disgusting.… — Arj Barker Copy Share Image
I've been vegetarian since the 80s and, lately, even vegan. And I once happened to witness the slaughter of a cow. What… — Anthony Kiedis Copy Share Image
“White people are drawn to farmer’s markets like moths to a flame. In fact, white people have such strong instincts that if… — Christian Lander Copy Share Image
“In California, the state's huge dairy herd produces twenty-seven million tons of manure a year, the particulates and vapors from which have… — Paul Roberts Copy Share Image
If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't… — Gordon Ramsay Copy Share Image
When I'm away from New York, the thing I miss the most is the food. I miss going to my deli to… — Sheck Wes Copy Share Image
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate… — Samin Nosrat Copy Share Image
I'm a vegetarian now, but I'm willing to make an exception in the event I'm presented with people. Because I've always been… — John S. Hall Copy Share Image
“Perhaps a past of bingeing, restricting, or purging comes back to haunt you from time to time. Maybe you have to fight… — Kate Wicker Copy Share Image
“Yes, yes, the food is the flesh and the corpse is the meat, the blood is the wine and the unplucked, untasted… — Anonymous Copy Share Image
In terms of keeping kosher, I've basically just been vegetarian. I want to be fully vegetarian anyway, though sometimes my mom makes… — Ezra Furman Copy Share Image
People always think of Chinese food as the go-to ethnic food when everything else is closed during the holidays, but Indian is… — Erin Gibson Copy Share Image
Of course, animals have to be killed for food or to prevent their doing injury to others or to property. But such… — Robert Baden-Powell Copy Share Image
“A similar cautionary note that applies to nonwheat grains also applies to legumes (outside of peanuts). Kidney beans, black beans, Spanish beans,… — William Davis Copy Share Image
Ten cooks' shops! ...and all within three minutes' driving! one would think that all the cooks in the world ...had said -… — Laurence Sterne Copy Share Image
“Butter was demonized and replaced with margarine, one of the most supremely stupid nutritional swap-outs in recent memory. Only much later did… — Jonny Bowden Copy Share Image
Was the Buffalo chicken wing invented when Teressa Bellissimo thought of splitting it in half and deep frying it and serving it… — Calvin Trillin Copy Share Image
I say to folks all the time, 'Watch what you're eating. You don't have to eat it all. Make conscious choices. It… — Guy Fieri Copy Share Image
“The popular media and conventional wisdom, including the medical profession's traditional approach to nutrition, have created and continue to perpetuate this problem… — Ron Hoggan Copy Share Image
When I stopped looking at food as a reward or a celebration and began looking at food as energy to fuel my… — Joe Bastianich Copy Share Image
I was on a bus once, it was in the middle of the night, and I had a box of crackers and… — Mitch Hedberg Copy Share Image
“I brought you a snack," Takumi said, dropping an oatmeal cream pie onto my book. "Very nutritious," I smiled. "You've got your… — John Green Copy Share Image
Something I didn't even know was on my bucket list has been achieved. I have cooked Thanksgiving dinner with Martha Stewart. I… — Jesse Tyler Ferguson Copy Share Image
It does kids no favors, and sets them up for a potential lifetime of poor health and social embarrassment, to excuse them… — Andrew Weil Copy Share Image
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion… — Mario Batali Copy Share Image
I thought I'd go to a craft fair, and there would be a jar of jellybeans there - "Guess how many jellybeans… — Mitch Hedberg Copy Share Image
You have increasing poverty and increasing wealth. Fine food is one way to dispense with a lot of money... It's understanding that… — Frances Moore Lappé Copy Share Image
Asking questions is what brains were born to do, at least when we were young children. For young children, quite literally, seeking… — Alison Gopnik Copy Share Image
I don't know if I'd call it a favorite, but there was an entree in the rotation at my grade school cafeteria… — Adam Rex Copy Share Image
For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature,… — Michael Pollan Copy Share Image
If you go to the supermarket and buy a package of food and look at the photo on the front, the food… — Martin Parr Copy Share Image
“Either I protect my friends and lie low until the fight for Radiasure is over, or I put everyone in harm's way… — Natalie Whipple Copy Share Image
“Chew food thoroughly Eat slowly, chew (predigests food), and put your fork down between bites. This helps you consume less food as… — Anonymous Copy Share Image
Whether I'm on the road or off the road it's really important for me mentally and physically. Physically, when I'm on the… — Erin Andrews Copy Share Image
My diabetes is such a central part of my life... it did teach me discipline... it also taught me about moderation... I've… — Sonia Sotomayor Copy Share Image
You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those… — Claire Saffitz Copy Share Image
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the… — Nobu Matsuhisa Copy Share Image
