I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a… — Thomas Keller Copy Share Image
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry… — David Chang Copy Share Image
Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember… — Shirley Chung Copy Share Image
Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and… — Rainer Maria Rilke Copy Share Image
Here's a thought: what if we ban the word 'healthy food' from our culinary vocabulary? I'm not talking about banning foods that… — Marcus Samuelsson Copy Share Image
NECTAR, n. A drink served at banquets of the Olympian deities. The secret of its preparation is lost, but the modern Kentuckians… — Ambrose Bierce Copy Share Image
By reason of its soporigous quality, lettuce ever was, and still continues the principal foundation of the universal tribe of Sallets, which… — John Evelyn Copy Share Image
This special feeling towards fruit, its glory and abundance, is I would say universal… We respond to strawberry fields or cherry orchards… — Jane Grigson Copy Share Image
You know, I hate to borrow Apple's tag, but think different. Really. From the very beginning. I didn't know what the fast-food… — Steve Ells Copy Share Image
We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between… — Sandor Katz Copy Share Image
I needed a break, and going to culinary school turned a lightbulb on that I didn't have to make music. The people… — Kelis Copy Share Image
Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment… — Daphne Oz Copy Share Image
