It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really… — Sherry Yard Copy Share Image
After my pregnancy, I discovered I have an allergy to yeast. Problem is, all the food I love has yeast in it.… — Tia Mowry Copy Share Image
Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth… — Ruth Reichl Copy Share Image
I really love doing simple things. I'm surrounded by people all the time at work, so I want to have a normal… — Bianca Balti Copy Share Image
I'll never forget my first fur. It was a modest little stole. Modest? People thought I was wearing anchovies. — Phyllis Diller Copy Share Image
Mexican, Mediterranean, Italian, sushi, I love it all. Put it on a plate, and as long as I know what it is,… — Camren Bicondova Copy Share Image
People say 'Why do you make pots?' Because I'm compelled to - life isn't right without it. — David Roberts Copy Share Image
Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak! Bury… — George Bernard Shaw Copy Share Image
“But if sedentary behavior makes us fat and physical activity prevents it, shouldn't the "exercise explosion" and the "new fitness revolution" have… — Gary Taubes Copy Share Image
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and… — Tom Colicchio Copy Share Image
I don’t think Kitchen makes this. What’s it called again?" "Jell-O Surprise." Link grinned. "What’s the surprise?" Ridley examined the red gelatin… — Kami Garcia Copy Share Image
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks… — Joe Bastianich Copy Share Image
“THE MOST EFFECTIVE agent of dietary change is the adulated eater—the king who embraces whelks, the revolutionary hero with a passion for… — Mary Roach Copy Share Image
My first dream was to travel. I was attracted to different places, different colors of skin, different food. When I was 18… — Guy Laliberte Copy Share Image
“In addition to the potential to cause health problems, lectins can also stimulate weight gain. The reason that wheat became the grain… — Steven R. Gundry Copy Share Image
I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought… — Alex Guarnaschelli Copy Share Image
Yeah, I feel as an artist, making a movie is the top of the food chain - that's the peak, the climax… — Julia Fox Copy Share Image
I believe everything is energy. I believe that the meal you serve yourself, you prepare, is energy. And if you serve it… — Maya Angelou Copy Share Image
Too much trouble," "Too expensive," or "Who will know the difference" are death knells for good food. — Julia Child Copy Share Image
You take the healthiest diet in the world, if you gave those people vitamins, they would be twice as healthy. So vitamins… — Robert Atkins Copy Share Image
It's fine to eat dessert when I want to eat dessert because that will give me the peace of mind I need.… — Camila Mendes Copy Share Image
Eating meat is not your personal decision, any more than, you know, whether somebody beats their child is their personal decision. — Bruce Friedrich Copy Share Image
I don't find it a struggle to maintain a healthy diet now as my palate has changed. I don't crave rich food. — Jennifer Ellison Copy Share Image
I love dried mangoes, walnuts, and goji berries. The mix provides iron, antioxidants, and omega-3s and really kicks up my energy. — Gretchen Bleiler Copy Share Image
“Sam and Bill and I would cut a hole in a watermelon and fill it with rum so Jimmy didn’t know we… — Charles Brandt Copy Share Image
Chay and I have a very normal approach to things, from writing our provision list to deciding the menu for dinner to… — Samantha Akkineni Copy Share Image
“One of the leading causes of obesity is the misbelief that, when it comes to juice, ‘100%’ means ‘sugar-free.” — Mokokoma Mokhonoana Copy Share Image
People are like chocolates. Some soft centered, some hard, and some are just plain nutty. — Anonymous Copy Share Image
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. — Yotam Ottolenghi Copy Share Image
My go-to source for beans is Rancho Gordo, which cultivates heirloom beans and offers resources and recipes. — Jamelle Bouie Copy Share Image
Well, even to this day, if I smell a Big Mac, I'm like Pavlov's dog. My mouth starts watering immediately, like, 'Man,… — Morgan Spurlock Copy Share Image
Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing… — Margaret Visser Copy Share Image
One cheat meal is fine, but keep it at one, because if you do another, then it's a slippery slope. — Aditya Roy Kapur Copy Share Image
I'm watching my calories, so I love to get into the kitchen and pull together things that are tasty but not full… — Rev. Run Copy Share Image
I don't copy recipes without trying them out. I don't reprint without trying them again. — Elizabeth David Copy Share Image
“Reading at meals is considered rude in polite society, but if you expect to succeed as a writer, rudeness should be the… — Anonymous Copy Share Image
Religion was their meat and their excitement, their mental food and their emotional pleasure. — Pearl S. Buck Copy Share Image
We were told four years ago that 17 million people went to bed hungry each night. Well that was probably true. They… — Ronald Reagan Copy Share Image
I don't cook at all, and whenever my husband Paul goes away he leaves meals for me and I can't even be… — Deborah Meaden Copy Share Image
The best way to eat crabs, as everyone knows, is off newspaper at a large table with a large number of people. — Laurie Colwin Copy Share Image
