Yom Kippur, the Day of Atonement, is the holy of holies of Jewish time. It is that rarest of phenomena, a Jewish… — Jonathan Sacks Copy Share Image
I love cooking. My signature dish? I make a pasta sauce from scratch that my husband loves. I add jalape�o peppers to… — Sarah Wayne Callies Copy Share Image
“Best Beef Soup Ever This hearty and yummy winter soup is good any time of the year. 8–10 cups (1.9–2.4 L) water… — Pamela Compart Copy Share Image
Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture.… — Alice Waters Copy Share Image
The automatic bread maker is not as good as breads made by hand, but waking up to the smell of fresh bread… — Irma S. Rombauer Copy Share Image
I hate when people pour my cereal. they dont know the amount of milk. they dont know the amount of cereal. they… — Anonymous Copy Share Image
“PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup… — Francine Segan Copy Share Image
“So you can’t eat normal food anymore—or are you too good for it?” A question and a challenge. Rhys’s fork clanked on… — Sarah J. Maas Copy Share Image
“Of course, if I had misbehaved that day, my dinner was a salad made entirely out of iceberg lettuce, with water on… — Jarod Kintz Copy Share Image
“Capitalist cycle of profit. The rancher sells a cow for profit. The butcher sells cuts for profit. The restaurant sells meals for… — Jarod Kintz Copy Share Image
“Oh no. I've just accidently paid a visit to the cakeshop of love. I haven't put back my Italian cakey, but I… — Louise Rennison Copy Share Image
But then, Cap'n Crunch in a flake form would be suicidal madness; it would last about as long, when immersed in milk,… — Neal Stephenson Copy Share Image
The most important thing I want to get across is that maintaining weight loss is just hard. It takes a dedication to… — Trisha Yearwood Copy Share Image
“I had a lot of disasters in the kitchen, even during the long period when I was cooking under my mother's supervision… — Michael Chabon Copy Share Image
I stopped eating beef in high school, and in college I stopped eating poultry. I am not a huge fan of factory… — Susanna Thompson Copy Share Image
When you come into the food industry from the 'Bake Off,' you're very much at the lower end of the food chain,… — John Whaite Copy Share Image
We went through substantial periods of being dependent on some type of government service, whether food stamps, WIC, Medicaid, children's health insurance.… — Leana S. Wen Copy Share Image
“Using data on 500,000 adults who took part in the National Institute of Health–AARP Diet and Health Study over ten years, researchers… — Sharon Palmer Copy Share Image
Before Noah, men having only water to drink, could not find the truth. Accordingly...they became abominably wicked, and they were justly exterminated… — Benjamin Franklin Copy Share Image
Basically, the reason I'm vegan is because when I was about 16 or 17 years old, I began to understand that we… — Daniel Johns Copy Share Image
When you listen to old-school music, you can smell your mother's food in the kitchen. You can feel where you was when… — Rakim Copy Share Image
“The path of the norm is the path of least resistance; it is the route we take when we're on auto-pilot and… — Melanie Joy Copy Share Image
I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll… — Joan Bauer Copy Share Image
“Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there… — Matt Goulding Copy Share Image
I like to work out every day. I run, walk, do machines. I'm not neurotic about food. My rule is, don't let… — Andie MacDowell Copy Share Image
“I’m not trying to scare you though. There is a lot of interesting science behind it all and although precautions are important,… — Ella Coleman Copy Share Image
“In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and… — Stacey Ballis Copy Share Image
Pack snacks. Food prices once you pass through airport security or within blocks of a major tourist attraction can be double the… — Gillian Tans Copy Share Image
The thing is, when I feel like I have to lose weight, the opposite happens. I remember stuffing loads of chocolate on… — Geri Halliwell Copy Share Image
“She was learning that being with Slade was like riding a roller coaster. Good news one minute and bad news the next.… — Dianne Harman Coyote in Provence Copy Share Image
“Place a mound of the onion in the center of each plate and top with a piece of salmon. Drizzle the remaining… — Francine Segan Copy Share Image
'Generation Food' is a collaboration between myself and author/activist Raj Patel that will tell stories about efforts around the world to try… — Steve James Copy Share Image
This is an old argument in the field of thinking about suffering and its stupidity and lack of sophistication could be plumbed… — Anonymous Copy Share Image
“In newspapers, magazines and on television, the public has been warned off the very vitamins and other supplements that have been repeatedly… — Andrew Saul Copy Share Image
“She planned to make a roast beef, a pile of mashed potatoes, corn- then mounted it into a bowl and drown it… — Amy E. Reichert Copy Share Image
“Princess Adelaide hadn't shown him any particular favor, but she had seemed to enjoy his freshly made pasta colored with squid ink… — Jennieke Cohen Copy Share Image
A food waste reduction hierarchy-feeding people first, then animals, then recycling, then composting-serves to show how productive use can be made of… — Carol Browner Copy Share Image
I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for… — Anthony Bourdain Copy Share Image
“On both sides, they've failed us...of course, we know about the industrialists. Their corn syrup and cheese product. Their factory farms ringed… — Robin Sloan Copy Share Image
“until we are willing and able to make the connections between what we are eating and what was required to get it… — Will Tuttle Copy Share Image
