I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I… — Eric Christian Olsen Copy Share Image
Someone is putting brandy in your bonbons, Grand Marnier in your breakfast jam, Kahlua in your ice cream, Scotch in your mustard… — Marian Burros Copy Share Image
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't… — Anthony Bourdain Copy Share Image
Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling… — Jean Anthelme Brillat-Savarin Copy Share Image
The history of government regulation of food safety is one of government watchdogs chasing the horse after it's out of the barn. — David Aaron Kessler Copy Share Image
Breakfast cereals that come in the same colors as polyester leisure suits make oversleeping a virtue. — Fran Lebowitz Copy Share Image
Vegetarians have wicked, shifty eyes, and laugh in a cold calculating manner. They pinch little children, steal stamps, drink water, favor beards. — J. B. Morton Copy Share Image
Eating highly seasoned food is unhealthful, because it stimulates too much, provokes the appetite too much, and often is indigestible. — Catharine Beecher Copy Share Image
“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the… — Ron Ben-Israel Copy Share Image
Dining out is a vice, a dissipation of spirit punished by remorse. We eat, drink, and talk a little too much, abuse… — Cyril Connolly Copy Share Image
Cooking saved my life! Sure, there were some miserable moments, but that was sort of the point, to find something challenging and… — Julie Powell Copy Share Image
Emeril is a one-in-a-million Renaissance man. In 2002, he established his foundation to support children's educational programs to inspire and mentor young… — Robin Leach Copy Share Image
If you want to know the people of a nation, I am sure you can judge a great deal more about them… — Peter Kropotkin Copy Share Image
Beer has long been the prime lubricant in our social intercourse and the sacred throat-anointing fluid that accompanies the ritual of mateship.… — Rennie Ellis Copy Share Image
It is said that for money you can have everything, but you cannot. You can buy food, but not appetite... fun, but… — Arne Garborg Copy Share Image
The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear,… — James Whitcomb Riley Copy Share Image
If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably… — Hilaire Belloc Copy Share Image
My favorite word is 'pumpkin.' You can't take it seriously. But you can't ignore it, either. It takes ahold of your head… — Harrison Salisbury Copy Share Image
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food — Edna Lewis Copy Share Image
I have no truck with lettuce, cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple strudel… — S. J. Perelman Copy Share Image
Cabbages, whose heads, tightly folded see and hear nothing of this world, dreaming only on the yellow and green magnificence that is… — John Haines Copy Share Image
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of… — Marcus Samuelsson Copy Share Image
I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to… — Serena Williams Copy Share Image
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not,… — Ted Allen Copy Share Image
I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment… — Julia Child Copy Share Image
'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and… — Joe Bastianich Copy Share Image
I saw a cavalry captain buy vegetable soup on horseback. He carried the whole mess home in his helmet. — Aristophanes Copy Share Image
The kind of crabbing my wife likes to do is to return from an afternoon's swim or sunbathing session, open the refrigerator… — Euell Gibbons Copy Share Image
Wine refreshes the stomach, sharpens the appetite, blunts care and sadness, and conduces to slumber. — Pliny the Elder Copy Share Image
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as… — M. F. K. Fisher Copy Share Image
The true cook is the perfect blend, the only perfect blend, of artist and philosopher. He knows his worth: he holds in… — Norman Douglas Copy Share Image
There are no standards of taste in wine... Each man's own taste is the standard, and a majority vote cannot decide for… — Mark Twain Copy Share Image
Lucy took a single plain donut from the bag and held it for me to take a bite. Tender and light and… — Robert Crais Copy Share Image
And you stagger down to break your fast. Greasy bacon and lacquered eggs And coffee composed of frigid dregs. — Ogden Nash Copy Share Image
First, knife skills. Then, knowing how to control heat. Most important is choosing the right product .. the rest is simple. — Justin Quek Copy Share Image
We’re beings toward death, we’re … two-legged, linguistically-conscious creatures born between urine and feces whose body will one day be the culinary… — Cornel West Copy Share Image
The same intelligence is required to marshal an army in battle and to order a good dinner. The first must be as… — Plutarch Copy Share Image
My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad. — Woody Allen Copy Share Image
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population. — Rachel Khoo Copy Share Image
When you're eating something and your palate tells you what's missing, that's when you start combining. — Justin Quek Copy Share Image
