Carbohydrates have been unjustly vilified as the cause of weight gain. — A. J. Odudu Copy Share Image
Let's make the most of spring by eating lunch directly outside our office building. — Anonymous Copy Share Image
I believe that cuisine is the most important link between nature and culture. — Alex Atala Copy Share Image
No sweetener straight apple sauce. Doing movie roles, rapper slash actor dog. — Wiz Khalifa Copy Share Image
“You can eat before you go out to a restaurant so you’re not hungry.” — Sebastian Marshall Copy Share Image
I was always curious about, like, how does hot sauce work? Growing up I used to wonder, 'If I touched it, was… — Lil Yachty Copy Share Image
As a native Washingtonian, I am well aware that childhood obesity is a real problem in our nations capital. — Daniel Snyder Copy Share Image
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices. — Mario Batali Copy Share Image
In a lot of ways I think food is starting to take the place in culture that rock and roll took 30… — Jonathan Gold Copy Share Image
My parents used to struggle to put food on our plates. Whatever little money they got, we had to make do with… — Dutee Chand Copy Share Image
I've been a vegetarian for years and years. I'm not judgemental about others who aren't, I just feel I cannot eat or… — Drew Barrymore Copy Share Image
If my businesses or my investments are not profitable, then I don't eat. And I like to eat. — Robert Kiyosaki Copy Share Image
“So I sat at the kitchen table chopping the “holy trinity” of Creole cuisine—bell peppers, celery, and onions—” — Rysa Walker Copy Share Image
“I mean, we’re talking about chocolate, for chrissake! Chocolate’s wonderful! Everyone loves it! Look at me, I’m part German! That makes me… — Jon Sindell Copy Share Image
“Siena’s claim to caloric fame is its panforte, a rich, chewy concoction of nuts, honey, and candied fruits that impresses even fruitcake… — Rick Steves Copy Share Image
“I realized that I couldn’t knowingly look to food for a way out when it had so clearly led me here. It… — Andie Mitchell Copy Share Image
Appetite is essentially insatiable, and where it operates as a criterion of both action and enjoyment (that is, everywhere in the Western… — Marshall McLuhan Copy Share Image
I love to cook, but, after spending a full day in the Bon Appetit test kitchen, the last thing I need to… — Chris Morocco Copy Share Image
Goose neck is a delicacy. You have to at least try it. In fancy restaurants people pay up to fifty dollars a… — Janette Rallison Copy Share Image
“ I intend that my last work shall be a cookbook composed of memories and desires. ---Alexander Dumas, 1869, as quoted in… — Alexander Dumas Copy Share Image
Oh, the first dish I learned to make, I think I was about 10 years old, I made my dad spaghetti and… — Jaleel White Copy Share Image
