In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole… — Ferran Adria Copy Share Image
People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan. — Ferran Adria Copy Share Image
“If you ever find yourself in a jam, just take a moment to sit and think; calculate things, look at every angle,… — Melanie Kay Taylor Copy Share Image
If I want to detox, I'll do the juicing thing for sure. I'll have two juices and then a solid meal for… — Nina Agdal Copy Share Image
Reliable access to healthy food is a basic human need, one that is far too often unfulfilled in our community, especially for… — Al N. Green Copy Share Image
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried… — Martin Yan Copy Share Image
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with… — Daniel Boulud Copy Share Image
“Whether a man favors crepes and classical or cornbread and country, the complexities of life are all the same. -The Rabbi-” — J. Frank Dunkin Copy Share Image
“ Party Loot Bags Perfect for party favours, lolly & loot bags, especially lolly buffets, cake or homemade goodies - yum! A… — Julian Whitson Copy Share Image
“You got your cheese, I hope? You won't mind a word of advice? Eat it. Don't put it in a plastic bag… — Julian Barnes Copy Share Image
After a conversation with someone that went on all night, but I didn't take much persuading, and the next day I was… — Martin Shaw Copy Share Image
Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted… — Mark Kurlansky Copy Share Image
“Mindful yogurt manufacturers often use bacteria that produce more dextrorotatory (right-turning) than levorotatory (left-turning) lactic acids. Molecules of the two kinds of… — Giulia Enders Copy Share Image
“It's the reason we say "pork" and "beef" instead of "pig" and "cow." Dissection and surgical instruction, like meat-eating, require a carefully… — Mary Roach Copy Share Image
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're… — David Chang Copy Share Image
“What’s that now? Later, when your meal arrived, the tray included conjoined packets of salt and pepper, upon which was written: … — Patrick Smith Copy Share Image
