Food Quotes by Alton Brown

There are no bad foods, only bad food habits.

— Alton Brown

Gluttony is wrong. It's wasteful.

— Alton Brown

I grill, therefore I am.

— Alton Brown

Believe me, a grain is a terrible thing to waste.

— Alton Brown

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

— Alton Brown

Do not allow watching food to replace making food.

— Alton Brown

The only unitasker allowed in my kitchen is a fire extinguisher.

— Alton Brown

Lumps are caused by one thing and one thing alone - the improper addition of a starch.

— Alton Brown

I became a cook so I could cook and tell stories in wacky ways.

— Alton Brown

Everything in food is science. The only subjective part is when you eat it.

— Alton Brown

Good service can save a bad meal, but there is no level of food that can save bad service.

— Alton Brown

For me, it was kind of like going into the military or something. And anybody - any male - who has ever…

— Alton Brown

The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation…

— Alton Brown

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

— Alton Brown

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when…

— Alton Brown

“The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick.”

— Alton Brown

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the…

— Alton Brown

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's…

— Alton Brown

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

— Alton Brown

What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their…

— Alton Brown

I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content…

— Alton Brown

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me…

— Alton Brown

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than…

— Alton Brown

You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your…

— Alton Brown

I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really…

— Alton Brown

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what…

— Alton Brown

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by…

— Alton Brown

You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm.…

— Alton Brown

I keep the "ThunderCats" thermos safely in the kitchen.

— Alton Brown

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard…

— Alton Brown

You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food,…

— Alton Brown

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

— Alton Brown

A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your…

— Alton Brown

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can…

— Alton Brown

My advice: write down everything you eat. It's amazing what that "self honesty" can do for you. (Do you really want to…

— Alton Brown

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

— Alton Brown

A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a…

— Alton Brown

A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual…

— Alton Brown

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster…

— Alton Brown

All [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

— Alton Brown