I grew up in cattle country-that's why I became a vegetarian. Meat stinks, for the animals, the environment, and your health. — K. D. Lang Copy Share Image
What's a sesame seed grow into? I don't know we never give them a chance, what the fuck is a sesame?! It's… — Mitch Hedberg Copy Share Image
The do's and don'ts of a healthy lifestyle involves paying your dues and leaving out the donuts. — Anonymous Copy Share Image
But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made… — Jeremy Jackson Copy Share Image
I believe in eating as nutritiously as I can all the time... My mother raised me on fresh - rather than processed… — Malin Akerman Copy Share Image
I am confident that we will see a growing consensus about the most effective way to transform food in America: building a… — Alice Waters Copy Share Image
I don't think this poptart In bed right before going to sleep is a good idea. But screw it. It tastes good. — Sarah Hyland Copy Share Image
My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or wild seafood are in… — Steven Raichlen Copy Share Image
Look, as a child growing up it occurred to me that I had everything I could have wanted: a roof over my… — Frank Sinatra Jr Copy Share Image
“I write late into the night at the Tutweiler in downtown Birmingham, and try hard to turn down that second cheeseburger at… — Rick Bragg Copy Share Image
“Notice that a strict vegetarian diet is not necessarily the same thing as a WFPB diet. Some people become vegetarian only to… — T. Colin Campbell Copy Share Image
“The US dietary guidelines were the first ever to inform the general public about what should not be eaten. Specifically, we were… — Tim Noakes Copy Share Image
A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they… — Bobby Flay Copy Share Image
The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing,… — Anthony Bourdain Copy Share Image
The shape of the meat and the taste of it starting from the top down is a part of me. All of… — Salt Bae Copy Share Image
“and decide you really do want a hot fudge sundae! Go ahead and eat it. It is continual excess that causes trouble—not… — Joyce Meyer Copy Share Image
Scales aren't just for all the would-be pastry wizards out there, either. They're a necessary tool for any serious cook as well,… — Sohla El-Waylly Copy Share Image
Leave a movie audience inspired, and they will want to ingrain that movie into their lives with the toys, branded food products,… — Shawn Amos Copy Share Image
Leave the eggs to bathe for 15 minutes in the hot water like a sexy Swedish chick in a natural mineral sauna. — Coolio Copy Share Image
“ketones block the apoptotic pathway that would otherwise lead to self-destruction of brain cells.” — David Perlmutter Copy Share Image
I run into a lot of people who are instantly filled with ridicule at the idea that someone wouldn't eat meat. — Moby Copy Share Image
Sure I eat what I advertise. Sure I eat Wheaties for breakfast. A good bowl of Wheaties with bourbon can't be beat. — Dizzy Dean Copy Share Image
The authorities liked to say that we received a balanced diet; it was indeed balanced - between the unpalatable and the inedible. — Nelson Mandela Copy Share Image
We don't want this moment to end, so cover us in chocolate and throw us to the lesbians. — Jerry Springer Copy Share Image
I come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat… — Helen Fielding Copy Share Image
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is… — will.i.am Copy Share Image
Yeah I'm a fan of all the books and anything my mama cooks. Smallmouth bass have got me hooked. On Sunday afternoon. — Eric Church Copy Share Image
“In hell the cooks are English, the journalists are Russian and the policemen are Spanish.” — David Serafín Copy Share Image
Chef in the kitchen with that pure white chemical. Make twins out of one bird identical. — Red Cafe Copy Share Image
“Come and help to carry the tray down and we'll have breakfast. What a mercy I thought of bringing the breadknife.” — C.S. Lewis Copy Share Image
“This is how I lose weight: Time to raid the stores and buy as much junk food as I can! OOPS! Oh,… — Sarah Willey Copy Share Image
When travelling, I make a point of eating a proper diet no matter where I am in the world. It is getting… — Gary Player Copy Share Image
Generally a chef's book is like a calling card or a portfolio to display their personal work. — Sally Schneider Copy Share Image
But I find it so difficult to go out and be like 'Hey, I'm a sexpot.' At home I'm just a mum… — Laila Rouass Copy Share Image
“The quality desired, style, number of chips per pound, and total weight of the container should be included in a specification for… — Ruby Parker Puckett Copy Share Image
I always plan dinner first thing in the morning. That's the only way I can get through the day, having a specific… — Alan King Copy Share Image
I was far too embarrassed to share the experience of Indian food at school. As a kid, you're desperate to fit in,… — Sanjeev Bhaskar Copy Share Image
The return from cows and sheep in cheese is worth much money every day in the season, without calves and lambs, and… — Robert Grosseteste Copy Share Image
I won't eat veal, and my mum won't eat lamb, because she thinks it's a bit harsh to eat cute things. — Nicholas Hoult Copy Share Image
I get quite lazy about cooking because when I come back from work it is the last thing I want to do,… — Prince William Copy Share Image
