I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more… — Joey Fatone Copy Share Image
The table is the number one place we pass on family stories and it's the knowledge of where your family came from… — Laurie David Copy Share Image
I'm a massive Greggs fan! I never actually knew about Greggs when I lived over in Ireland but the minute I came… — Maura Higgins Copy Share Image
Try not to completely change your diet just because you read it somewhere or someone tells you it works for them. Do… — Ali Krieger Copy Share Image
All of my dishes kind of have the same thing going on - I'm always going to give you the same things… — Marcela Valladolid Copy Share Image
“Added sugar raises your blood pressure. In fact, sugar may be worse for your blood pressure than salt, according to a paper… — David Zinczenko Copy Share Image
Breakfast is so important, so I'll make an omelet with cheese and deli meats, and then I'll eat muesli and yogurt mixed… — Andrew Luck Copy Share Image
“One of the largest drivers of diet-related chronic disease is misinformation, and the playing field we face as consumers in our supermarkets… — Yoni Freedhoff Copy Share Image
My mom, who's been in the restaurant business for 40 years, is the number-one influence in my life. But I look up… — Rachael Ray Copy Share Image
Of course, with well-masticated food playing the role of social glue, it's absolutely essential that everyone clear their plate. Sod the starving… — Will Self Copy Share Image
I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was… — Christina Tosi Copy Share Image
I've always had different diet kicks. I grew up in a big Italian family, kind of grew up a chubby kid, then… — Nico Tortorella Copy Share Image
“We can’t go from zero to sixty in a day or even a week when it comes to shifting our food-habit gears.… — Mary DeTurris Poust Copy Share Image
Our treatment of animals, in every department, is deeply and systematically immoral. Becoming a vegetarian is only the most minimal ethical response… — Colin McGinn Copy Share Image
The development of exponential technologies like new biotech and AI hint at a larger trend - one in which humanity can shift… — Arvind Gupta Copy Share Image
“Are bacon and chocolate the foundation of a good meal? No, everybody knows that is a deep fryer and/or gravy. However, I… — Aaron Blaylock Copy Share Image
Guys, your home should never smell like artificial food: candy canes, gum drops, lemon bars. I mean, I will consume lemon bars… — Brooklyn Decker Copy Share Image
Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food… — Winona LaDuke Copy Share Image
History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive. It knows… — Jean-Henri Fabre Copy Share Image
When we blanch some ingredients in ash water it removes all their bitterness and astringency, which has opened up a new list… — Jock Zonfrillo Copy Share Image
If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh… — William Katt Copy Share Image
“Remember guls," preached Mrs. Gulbenk, always holding the most perfect red tomato in her hand for all of us to admire, "you… — Susan Gregg Gilmore Copy Share Image
“In this world . . . It's Heaven when: The French are chefs The British are police The Germans are engineers The… — Hidekaz Himaruya Copy Share Image
“They served "Good Food" but only a G, an O and a D were lit up. Personally, I doubted God dined there.… — Julie Kenner Copy Share Image
“As the rates of obesity rise, it is increasingly important to find diets that produce effective weight loss and that can continue… — Gabrielle M. Turner-McGrievy Copy Share Image
“I asked Lila, the owner, what the secret ingredient was, she told me it was happiness. She said when you put happiness… — Katie Kacvinsky Copy Share Image
You think about some of the most memorable meals you've ever had; the food will be good but it will often be… — Heston Blumenthal Copy Share Image
“It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it… — Peter Mayle Copy Share Image
I don't eat meat, fish, or eggs. I was never a big meat-eater, but I've got more energy now. I eat a… — Shania Twain Copy Share Image
“Minimize (ripe) bananas, pineapples, mangoes, and grapes, and when you eat them, do so only in small quantities, since their sugar content… — William Davis Copy Share Image
I won't eat offal. Once, I was in London at the Le Manoir aux Quat'Saisons, which is this really fancy eating establishment… — Lucy Punch Copy Share Image
“Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest ingredients, the most complex flavors? Is… — Liang Wei Copy Share Image
“America, I know we have our problems. I realize that the scale and our waistline are foremost among them. I’m willing to… — Aaron Blaylock Copy Share Image
I tell a student that the most important class you can take is technique. A great chef is first a great technician.… — Jacques Pepin Copy Share Image
I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of… — Ashley Wagner Copy Share Image
One piece of white bread has the same calories as three egg whites scrambled with peppers and onion. Which option do you… — Harley Pasternak Copy Share Image
“Animal fats (largely saturated) raise LDL cholesterol (29) and increase risk; these obviously come from foods eaten less or not at all… — Gary E. Fraser Copy Share Image
To eat together is one of the greatest promoters of intimacy. It is the satisfaction in common of a material necessity of… — George Sand Copy Share Image
It is extremely important to understand that a healthy diet is a lifestyle change in that it's not something you can just… — Chloe Madeley Copy Share Image
“To give a man 5 sous because he is poor and has no bread is perfect, but to give him a blowjob… — Michel Houellebecq Copy Share Image
