Not everyone in Italy may know how to cook, but nearly everyone knows how to eat. Eating in Italy is one more… — Marcella Hazan Copy Share Image
We don't value food in Britain, so therefore the cheaper it is the better it is. We all eat far too much,… — Monty Don Copy Share Image
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be… — Rene Redzepi Copy Share Image
“Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame… — William Davis Copy Share Image
“The evolved preference for sugary and fatty foods (a functional mechanism) may lead to obesity because of a mismatch with modern nutrition… — Marco del Giudice Copy Share Image
“Pork Chops with Cream Gravy Hands-on Time: 50 min. Total Time: 50 min. Serve these delicious pork chops with mashed potatoes, and… — Editors of Southern Living Magazine Copy Share Image
“The food advice I got at diagnosis was unquestionably the biggest problem, and in retrospect, a true travesty: “You can eat what… — Adam Brown Copy Share Image
Extracting the meat from a whole crab is a time-consuming job - picking all the meat out of the legs, claws and… — Monica Galetti Copy Share Image
Indians are the Italians of Asia and vice versa. Every man in both countries is a singer when he is happy, and… — Gregory David Roberts Copy Share Image
For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up… — Susie Dent Copy Share Image
If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times… — Lisa Edelstein Copy Share Image
I remember talking to someone who is vegan. At the time, I would hear a lot of outrageous claims from vegans about… — Bryan Lee O'Malley Copy Share Image
It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for… — Wolfgang Puck Copy Share Image
“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was… — Emily Arden Wells Copy Share Image
All around the dining hall, you can feel the rejuvenating effect that a good meal can bring on. The way it can… — Suzanne Collins Copy Share Image
The Travel Channel had success with their 'Food Paradise' series, '10 Best Places to Pig Out' and those types of specials, so… — Adam Richman Copy Share Image
We shoot 12 to 14 hours a day. To do all that physical stuff yourself, you have to be on a nutritional… — Boris Kodjoe Copy Share Image
“For an American like me, growing up linked to a very different food chain, yet one that is also rooted in a… — Michael Pollan Copy Share Image
“Things often go wrong and cooking can be messy, but the act of creating something from disparate ingredients still remains satisfying. Cooking… — Roxane Gay Copy Share Image
I've spent my whole life pushing sugar. People aren't going to stop eating sugar-we shouldn't throw the baby out with the bathwater.… — Emily Luchetti Copy Share Image
“Yesterday I had a woman ask me what kind of salad dressings we have. I told her we have sesame soy dressing,… — Caprice Crane Copy Share Image
“Dried Plums with Wine and Ginger–Zest Crostini SERVES 8 TO 10 Sir, she came in great with child; and longing, saving your… — Francine Segan Copy Share Image
In this world of uncertainty and woe, one thing remains unchanged: Fresh, canned, pureed, dried, salted, sliced, and served with sugar and… — Laurie Colwin Copy Share Image
“By 5500 BCE, we were making cheese. Sieves and pottery colanders resembling modern cheese strainers had been found in Poland, and in… — Adam Rutherford Copy Share Image
Ice cream and a proper greasy, dirty burger are probably my two guiltiest pleasures. But it is tricky. I'm a 6ft 2in,… — George Russell Copy Share Image
When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think.… — Marcie Cohen Ferris Copy Share Image
But dinner is dinner, a meal at which not so much to eat - it becomes difficult to eat much at it… — George Saintsbury Copy Share Image
“Sometimes Alton Darwin would talk to me about the planet he was on before he was transported in a steel box to… — Kurt Vonnegut Copy Share Image
“Dietary fat is the densest energy source available to your body, with each gram of fat containing more than twice the calories… — Michael Matthews Copy Share Image
“How as a young girl, Ismat Chugtai convinced her father to excuse her from learning how to cook, and give her instead… — Ismat Chughtai Copy Share Image
Goat cheese... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on… — Russell Baker Copy Share Image
We have these weapons of mass destruction on every street corner, and they're called donuts, cheeseburgers, French fries, potato chips, junk food.… — Joel Fuhrman Copy Share Image
“Pies are so much fun to make—and so simple! All it takes to make a tender, flaky crust is the right amount… — Josie Brown Copy Share Image
If there's flat tires or bad food or rough lodging or zany people that we meet, we throw them up all on… — Josh Gates Copy Share Image
Do you eat chicken because you are familiar with the scientific literature on them and have decided that their suffering doesn't matter,… — Jonathan Safran Foer Copy Share Image
One thing that has been fascinating to me is the exploding interest in traditional American barbecue in Europe. We Americans have historically… — Steven Raichlen Copy Share Image
All biscuits are dusty, and that's what you need to add butter! You need to add things to a biscuit because they're… — Chris Redd Copy Share Image
Social Security is based on a principle. It's based on the principle that you care about other people. You care whether the… — Noam Chomsky Copy Share Image
I've had weight issues all my life. I've been on all the diets: Atkins, liquid protein, Scarsdale diet. Now I go to… — Hoda Kotb Copy Share Image
“One of the most important distinctions found within these pages is the fact that all foods are not created equal. Some foods… — David Wolfe Copy Share Image
