I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure… — Marcus Samuelsson Copy Share Image
Some of the best fiction writers got their start writing airline menus. — Erma Bombeck Copy Share Image
Louisiana was as close to South Asia as the United States could get: it had spicy food, humidity, giant cockroaches, and a… — Sal Khan Copy Share Image
Given my travels, I've learned to be more open and feel much more comfortable experimenting with food. — Tessa Virtue Copy Share Image
First, a gorgeous breakfast: just everything you can imagine from flapjacks and fried squirrel to hominy grits and honey in the comb...we're… — Truman Capote Copy Share Image
“You are one with a crowd of men who have made what they call a government, who are masters of all the… — Jack London Copy Share Image
I've worked on films where the budgets are almost limitless and you're in trailers that are bigger than a hotel room. You're… — Dominic Monaghan Copy Share Image
“I could never be a chef, because I could ‘t bare the thought of my art always turning to shit.” — Jarod Kintz Copy Share Image
I hired a full-time chef, so I wasn't taking that time to order pizzas or eat Wild Wings or stuff like that.… — D'Angelo Russell Copy Share Image
Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for. — Andre Simon Copy Share Image
To unify an international community where strife and divisions are coming to a head, we need to further strengthen relationships with the… — Fumio Kishida Copy Share Image
People may not know this about me, but I've always loved cooking. My favorite thing to cook is my mom's spicy spaghetti. — Becky G Copy Share Image
Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. — Jean Anthelme Brillat-Savarin Copy Share Image
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they… — William Powell Copy Share Image
“My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion… — Aimee Bender Copy Share Image
“The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I… — Francesca Serritella Copy Share Image
Families buying dog food now, starvation roams the streets. Babies die before their born, infected by the grief. — Stevie Wonder Copy Share Image
I guess I've always been kind of obsessed with food. I always liked drawing food, and I always liked stories - I… — Bryan Lee O'Malley Copy Share Image
As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether… — Sandra Boynton Copy Share Image
