“The winning value proposition for nutritious baby food is that which combines a great-tasting product, in a locally appropriate food form, with… — Anonymous Copy Share Image
“Blarney Stones—chocolate cake cut into squares, dipped in powdered sugar frosting, rolled in crushed peanuts and then frozen. Stella was known for… — Carol Bodensteiner Copy Share Image
Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with… — Melissa Leong Copy Share Image
The Mediterranean diet is rich in fruits and vegetables while low in sodium. It is also enriched with olive oil, high in… — David Perlmutter Copy Share Image
After a natural disaster, safe drinking water is a priority. Humans can live longer without food than water, so communication about clean… — Tae Yoo Copy Share Image
When I look back, I can say that the summer when I was 19 was a formative time for me. But at… — Zoe Kazan Copy Share Image
The origin of brain disease is in many cases predominantly dietary. Although several factors play into the genesis and progression of brain… — David Perlmutter Copy Share Image
“Locavore" may have been the 2007 New Oxford American Dictionary Word of the Year, but there's already been a word for those… — Brett Martin Copy Share Image
If we are industrious, we shall never starve; for, at the workingman's house hunger looks in, but dares not enter. Nor will… — Benjamin Franklin Copy Share Image
Life... is like a box of chocolates - a cheap, thoughtless, perfunctory gift that no one ever asks for, unreturnable because all… — The X-Files Copy Share Image
“Not the most beautiful, or artistic, or intellectual of cities in Italy, Ascoli Piceno is certainly one of the most easy going… — Kate Simon Copy Share Image
“Soy Even though a wide range of products made from soybeans have been marketed as a health food in recent years, research… — Lana Asprey Copy Share Image
“and dozens of tips for theme decorating, table settings, background music, and more. Whatever the occasion, we have the plan. Choose from… — Anonymous Copy Share Image
It is not accidental that all phenomena of human life are dominated by the search for daily bread - the oldest link… — Ivan Pavlov Copy Share Image
It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to… — Gordon Ramsay Copy Share Image
You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's… — Nadia Giosia Copy Share Image
Before every match, I eat pasta with tomato and chicken breast a few hours beforehand. In the hottest months, I choose to… — Andrea Pirlo Copy Share Image
“The Germans, anyway a hysterical race, are now almost maddened by overwork—particularly in the management class. They spend their days in their… — Ian Fleming Copy Share Image
The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the… — Russell Baker Copy Share Image
“I was in a fast-food restaurant for the first time in my adult life, an enormous and garish place just around the… — Gail Honeyman Copy Share Image
When you look at food as an ethical issue in the Christian tradition, you don't find very much about it. You don't… — Peter Singer Copy Share Image
I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it… — Ryan Fraser Copy Share Image
How does a sesame seed stick to a bun? That's magical. There must be some sesame seed glue out there. Either that… — Mitch Hedberg Copy Share Image
“The pale organisms of literary heroes feeding under the author's supervision swell gradually with the reader's lifeblood; so that the genius of… — Vladimir Nabokov Copy Share Image
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can… — Marcus Samuelsson Copy Share Image
One thing that I've learned over the years with eggs is that you don't want to cook them too long. You want… — Brian Shaw Copy Share Image
Eating with the fullest pleasure - pleasure, that is, that does not depend on ignorance - is perhaps the profoundest enactment of… — Wendell Berry Copy Share Image
You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because… — Tom Colicchio Copy Share Image
“I heard Your voice from on high. "I am the food of the fully grown. Grow and you will feed on me.… — St. Augustine of Hippo Copy Share Image
“Diverging results for types of dairy products and sources of calcium suggest that other components of dairy than fat and calcium may… — Dagfinn Aune Copy Share Image
Drinking cow milk has been linked to iron-deficiency anemia in infants and children; it has been named as the cause of cramps… — Frank Oski Copy Share Image
“Use all spices and herbs, except for salt. When using condiments, a little mustard is okay, but pickled foods contain too much… — Joel Fuhrman Copy Share Image
I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot… — Gail Simmons Copy Share Image
Tastykakes are just another of the many advantages of living in Jersey. They’re made in Philly and shipped to Trenton in all… — Janet Evanovich Copy Share Image
That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where… — Gordon Ramsay Copy Share Image
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their… — Nobu Matsuhisa Copy Share Image
However, as a parent, as a grandparent, as a former educator, I know that these practices alone when we are dealing with… — Bob Filner Copy Share Image
Eating is something we all have to do. When we sit down at the table, we nurture ourselves, and hence, all our… — Lidia Bastianich Copy Share Image
I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted… — Anonymous Copy Share Image
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles… — Bobby Flay Copy Share Image
