When a customer receives a dish, they get food and design at the same time. — Ferran Adria Copy Share Image
I always eat 10 more cookies than what I intentionally want to eat. — Matt Pangilinan Copy Share Image
If Olive Oil iS Made from OLIVES… then what iS BABY oil made of!?????? Poor Babies. — Syoung Copy Share Image
Remember that a very good sardine is always preferable to a not that good lobster. — Ferran Adria Copy Share Image
You can eat anything and everything. You don't have to starve to look good. — Milind Soman Copy Share Image
“Let’s go to that Jamaican place around the corner from you.” “Cluck You Chicken? Are you serious? The health department probably uses… — Mary Ann Rivers Copy Share Image
I sometimes think I cannot write another passage about a disappointing meal ever again, because I've done it so many times. — Bill Bryson Copy Share Image
If you're a happy person around food, you can be a professional chef. It's fueled by passion. — Ranveer Brar Copy Share Image
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set… — Claire Saffitz Copy Share Image
“Most everything ‘quick and easy’ you bring home is filled with nutritional shortcuts. Be good to yourself and your family: eat quality… — Lisa Morrone Copy Share Image
I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although… — Rakul Preet Singh Copy Share Image
“We’re a society of busy people—and there’s a multitude of fast food, drive-thru options just for our convenience.” — Jarrid Wilson Copy Share Image
When you have a half slice of chocolate pie, it's as if you owe yourself the other half - what's known in… — W. Bruce Cameron Copy Share Image
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would… — Gordon Ramsay Copy Share Image
“Are wild strawberries really wild? Will they scratch an adult, will they snap at a child? Should you pet them, or let… — Shel Silverstein Copy Share Image
Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients,… — Ron Ben-Israel Copy Share Image
“Tramp Soup (Potato Soup) (contributed by Diana Miller) 1 pound sausage 1 onion, finely diced 5 to 6 potatoes, peeled and cubed… — Tricia Goyer Copy Share Image
I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the… — Prue Leith Copy Share Image
“GRYBNOY SUP—MUSHROOM SOUP Soak dried mushrooms and strain. Add soaking liquid to beef stock and boil mushrooms for four hours. Sauté finely… — Jason Matthews Copy Share Image
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt… — Steve Ells Copy Share Image
The next time I have meat and mashed potatoes, I think I'll put a very large blob of potatoes on my plate… — Jack Handey Copy Share Image
I would love to date a chef. I'd probably get really fat, but I don't care. — Elizabeth Olsen Copy Share Image
“diet is a major cause of chronic conditions and many ailments such as asthma and ADHD” — Deborah Kesten Copy Share Image
Correct the seasoning' - how that time-tested direction stimulates the born cook! — Irma S. Rombauer Copy Share Image
“You found us, and then lied to us so you could get a job?” — Dianne Harman Coyote in Provence Copy Share Image
Don't expect sex to be like porn. Don't expect dinner to be like the Food Network — Kevin McCarty Copy Share Image
Caviar is to dining what a sable coat is to a girl in evening dress. — Ludwig Bemelmans Copy Share Image
Life is not like a box of chocolates unless there's a few turds in the box. — Bill Maher Copy Share Image
There is something timeless and beautiful about cooking straight to camera. — Roy Choi Copy Share Image
