More than any other in Western Europe, Britain remains a country where a traveler has to think twice before indulging in the… — Joseph Lelyveld Copy Share Image
“May we all work together towards that day when, walking down the street, we find that obesity is once again rare and… — Jeff S. Volek Copy Share Image
“Even though the whole world had slid of its axis. Breakfast was breakfast. How dare it be?” — Neal Shusterman Copy Share Image
I'm a big fan of the Mars Bar Diet. You don't eat the Mars bar, you stick it up your arse and… — Billy Connolly Copy Share Image
Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one. — William Kitchiner Copy Share Image
“We’ve created a society that is so emotionally connected to eating that any form of restriction feels like punishment.” — Robin Phipps Woodall Copy Share Image
Preferring healthful foods is a skill, and skills take practice and perseverance to develop. — Joel Fuhrman Copy Share Image
SATIETY, n. The feeling that one has for the plate after he has eaten its contents, madam. — Ambrose Bierce Copy Share Image
What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common… — Muhammad Yunus Copy Share Image
I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going… — Alice Waters Copy Share Image
I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up.… — Sophie Kinsella Copy Share Image
“Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2… — Judi Hendricks Copy Share Image
Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between… — Mario Batali Copy Share Image
“I heard the tinkle of the welcome bells above the restaurant entrance. Probably an out-of-towner who didn’t know that the restaurant was… — Suzanne M. Trauth Copy Share Image
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing… — Ferran Adria Copy Share Image
One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out… — Ted Allen Copy Share Image
“You can have your cake, but you can’t eat it. You have to sit there and watch me scarf it down.” — Jarod Kintz Copy Share Image
“I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and… — Hugh Fearnley-Whittingstall Copy Share Image
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. — Tom Douglas Copy Share Image
Those who store, package, and sell the food we serve our families have a responsibility to maintain basic standards of cleanliness in… — Loretta Lynch Copy Share Image
Let's learn to appreciate the strength and nutritious value of red rice, kattuyanam rice, mappilai samba rice and bamboo rice. Get over… — Samuthirakani Copy Share Image
I grew up with coconuts as the main flavor in food in Jamaica. It's part of our culture. — Ziggy Marley Copy Share Image
I love Japanese food and Chinese food and, oh my gosh, I would die if someone told me I couldn't eat it...… — Taylor Hill Copy Share Image
I prefer the Chinese method of eating. You can do anything at the table except arm wrestle. — Jeff Smith Copy Share Image
If hot food is they key to maintaining an expedition's stamina, then low grade gut-rot alcohol is the key to sustaining its… — Tahir Shah Copy Share Image
I was grateful for cereal --- the only food that my tummy, riddled by pangs of infatuation, could handle. — Craig Thompson Copy Share Image
It's about having a balanced diet; I think if we swayed the balance towards veggie, we'd all be better off. — Dave Myers Copy Share Image
The King's cheese is half wasted in parings: But no matter, 'tis made of the people's milk. — Benjamin Franklin Copy Share Image
Let's take a common sense approach to school lunches, and offer our children fresh, unprocessed vegetables, fruits, and whole grains and lean… — Margaret Cuomo Copy Share Image
“Take a serrated bread knife and cut the middle part out of all the rectangular crackers so that you have 2 triangular” — Instructables Copy Share Image
If I'm out of town and I'm in a situation where I have to be creative, it has to be hot dogs… — Ester Dean Copy Share Image
“I make sure to always have some spinach between my teeth so people are disinclined to bother me. Survival strategies for the… — Graham Parke Copy Share Image
Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very… — Zac Posen Copy Share Image
For disorder obstructs: besides, it doth disgust life, distract the appetities, and yield no true relish to the senses. — Margaret Cavendish Copy Share Image
I love kale. I bake it. I sauté it. I juice it. I massage it. I want other people to join the… — Misha Collins Copy Share Image
Unbuttered toast is a substance half complete, and to be forced to eat it in that state is necessarily to feel deprived. — John Thorne Copy Share Image
My food villain is salt. I'd love to be have the odd ready meal as a lazy treat, but some contain 33%… — Sara Cox Copy Share Image
“burning fat is simple and straightforward if you eat the foods we were built to eat and get off the couch every… — Abel James Copy Share Image
I can't go out there and just eat turkey sandwiches and hamburgers all day because that's not going to make my body… — Chris Hogan Copy Share Image
Yes, there is a crisis of hunger on the planet, but hunger is not caused by a scarcity of food but a… — Anna Lappe Copy Share Image
