'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 camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under… — Emile Zola 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
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
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
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
Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to… — Washington Irving Copy Share Image
I detest . . . anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as… — Sybille Bedford Copy Share Image
My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary… — Damaris Phillips Copy Share Image
He walked out of the hospital into the sun, into open air for the first time in months, out of the green-lit… — Michael Ondaatje Copy Share Image
I think we all live in a world that is so fast-paced, it's threatening and absolutely saturated with change and novelty and… — Nigella Lawson Copy Share Image
Be careful not to be the first to put your hands in the dish. What you cannot hold in your hands you… — Desiderius Erasmus Copy Share Image
I venture to maintain that there are multitudes to whom the necessity of discharging the duties of a butcher would be so… — William Edward Hartpole Lecky Copy Share Image
“THANKSGIVING DAY. Let us all give humble, hearty, and sincere thanks now, but the turkeys. In the island of Fiji they do… — Mark Twain 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
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
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
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
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
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
Breakfast cereals that come in the same colors as polyester leisure suits make oversleeping a virtue. — Fran Lebowitz 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
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
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
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
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe — Mary-Kate Olsen Copy Share Image
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. — Anonymous Copy Share Image
PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic. — Ambrose Bierce Copy Share Image
I went home and took my wife and went to my Cosen Tho. Pepys's and found them just sat down to dinner,… — Samuel Pepys Copy Share Image
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique… — Adam Richman Copy Share Image
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows… — Isadora Duncan Copy Share Image
In case my life should end with the cannibals, I hope they will write on my tombstone, 'We have eaten Dr. Schweitzer.… — Albert Schweitzer Copy Share Image
It is agreed by most men, that the Eele is a most daintie fish; the Romans have esteemed her the Helena of… — Izaak Walton Copy Share Image
You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to… — Ty Burrell Copy Share Image
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is… — Yotam Ottolenghi Copy Share Image
Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than… — Patience Gray Copy Share Image
I had rather munch a crust of brown bread and an onion in a corner, without any more ado, or ceremony, than… — Miguel de Cervantes Copy Share Image
