If my kids want to have fries, you know what, I'm gonna let my kids have fries. If they are active and… — Don Thompson Copy Share Image
“Of course, our servings had assumed that one was making at least a three-course meal à la française. But that wasn't the… — Julia Child Copy Share Image
It's good to get to know a bunch of other chefs because I like to cook, but I'm no chef. I can… — Patrick Chung Copy Share Image
Societies that eat unrefined foods produce large stools and build small hospitals; societies that eat fiber-depleted foods produce small stools and build… — Denis Parsons Burkitt Copy Share Image
I eat in a strange way, but I enjoy it. Everything became well when I finally understood that I enjoy being hungry.… — Amelie Nothomb Copy Share Image
“After lunch would be best. Why don’t you come by around two? I’ll need to help mamm with housework and baking during… — Vannetta Chapman Copy Share Image
I was always wondering why the first ten minutes of eating fast food is heavenly and then after those ten minutes you… — Wilmer Valderrama Copy Share Image
I belong to a Bohri Muslim family, and for us, food is our biggest celebration. We are used to elaborate five- to… — Nushrat Bharucha Copy Share Image
I'm obsessed with not chucking away food. I'm lucky enough to have a gardener, so we grow sweetcorn, tomatoes, beetroots, cabbages, pumpkins,… — Stella McCartney Copy Share Image
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that… — Samin Nosrat Copy Share Image
I really do believe that America has this weight problem - obesity issues - and we have all these diseases that we… — John Mackey Copy Share Image
I never touch sugar, cheese, bread... I only like what I'm allowed to like. I'm beyond temptation. There is no weakness. When… — Karl Lagerfeld Copy Share Image
Here's how I see obesity: as a symptom. The larger problem is over-consumption. In a society that identifies consumption with patriotism, valorizes… — Emily Levine Copy Share Image
If you only buy one kitchen gadget at uni, make it a NutriBullet.They're relatively small and inexpensive, and they make it so… — Ella Woodward Copy Share Image
Since my parents both worked, they hired me when I was 11 to make dinner every night. I got a quarter a… — Teri Hatcher Copy Share Image
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11… — Claire Saffitz Copy Share Image
Chinese cuisine has so much diversity, the area it covers is so great and so is the taste. — Alvin Leung Copy Share Image
We didn't grow up with processed foods at all. I mean, I am not a nutritionist. I make enchiladas for a living,… — Marcela Valladolid Copy Share Image
Among the faithful, in the great kitchens of the world, Escoffier is to Careme what the New Testament is to the Old. — Andre Simon Copy Share Image
I'm a huge fan and avid supporter of my local Farmers Market. Showing kids how foods go from farm to table is… — Jennifer Garner Copy Share Image
I grew up in France, my first language was French, and I tend to gravitate towards French cooking. — Robert Stack Copy Share Image
Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort. — Marcus Samuelsson Copy Share Image
I eat like a horse - my mother still brings me Cadbury's chocolate from Britain; I do have a very healthy appetite… — Catherine Zeta-Jones Copy Share Image
“Richie is the head of this household,' her mum said. 'Richie is the one who puts food on our table.' What food?… — Rainbow Rowell Copy Share Image
I believe eating is a form of medicine, a reasoned way of giving your body and mind what it needs. — Connie Nielsen Copy Share Image
I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do. — Alex Guarnaschelli Copy Share Image
I don't like to waste anything. Any food left over from the night before is always eaten the next day. — Martin Yan Copy Share Image
Sardinia has to have some of the best seafood on the planet. I'm a sea urchin freak, and Sardinia's are some of… — Andrew Zimmern Copy Share Image
The history of modern nutritionism has been a history of macronutrients at war: protein against carbs; carbs against proteins, and then fats;… — Michael Pollan Copy Share Image
Techniques are not the most difficult to teach. The attitudes chefs take are much more important. — Alain Ducasse Copy Share Image
Pizza is like sex, when it is good, it's really good, and when it's bad...it's still pretty good. — Anonymous Copy Share Image
If we are prepared to take the life of another being merely in order to satisfy our taste for a particular type… — Peter Singer Copy Share Image
Cooking is an act of love, a gift, a way of sharing with others the little secrets -- 'piccoli segreti' -- that… — Sophia Loren Copy Share Image
Making crumble is one of my favourite things in the world - I add oats, berries, honey and cinnamon. — Emma Weymouth Copy Share Image
Research has shown that even small amounts of processed food alter the chemical balance in our brain and cause negative mood swings… — Marilu Henner Copy Share Image
I'm a big avocado brother. I love the avocado. So if I can get some avocado in a meal, that's a big… — Seth Rollins Copy Share Image
“Most of the seven billion people in this world suffer from malnutrition. Half do not have enough to eat and the rest… — Earle Gray Copy Share Image
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want… — Anthony Bourdain Copy Share Image
Because I've got veneers, I am always checking to make sure I haven't got food in my teeth. — Rylan Clark-Neal Copy Share Image
Krispy Kreme Doughnuts, everybody loves them. But I thought this was interesting on the box, 'Konsult Kardiologist.' — David Letterman Copy Share Image
