Since my parents both worked, they hired me when I was 11 to make dinner every night. I got a quarter a… — Teri Hatcher Copy Share Image
If you only buy one kitchen gadget at uni, make it a NutriBullet.They're relatively small and inexpensive, and they make it so… — Ella Woodward Copy Share Image
Here's how I see obesity: as a symptom. The larger problem is over-consumption. In a society that identifies consumption with patriotism, valorizes… — Emily Levine Copy Share Image
Yet if you don't understand the physiology of a biological system or process-like female sexual arousal-you can't possibly come up with a… — Mary Roach Copy Share Image
If you could learn how to make a perfect lemon tart then you got a story. If you don't feel like that,… — Mario Batali Copy Share Image
“You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house… — Vinnie Tortorich Copy Share Image
After the passing of my personal hero, Anthony Bourdain, I've been reflecting a lot on his influence on food culture. He made… — Antoni Porowski Copy Share Image
People who go around saying that it is wrong to fly and to eat meat are not so much making appeals to… — Dale Jamieson Copy Share Image
I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed is… — Jonathan Swift Copy Share Image
We cannot stand by and allow the future of our country to be undermined by the reality of American children going hungry!… — Donna Mills Copy Share Image
I love the State Fair. It's an event that really brings the urban and the rural Minnesotans together. Rural people get a… — Amy Klobuchar Copy Share Image
It has long been known for sure that the sight of tasty food makes a hungry man's mouth water; also lack of… — Ivan Pavlov Copy Share Image
“Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the… — Christopher Hitchens Copy Share Image
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would… — Bobby Flay Copy Share Image
Once a food becomes off-limits, then it takes on this whole other personality. 'Forbidden' is more tempting. And it becomes something evil,… — Valerie Bertinelli Copy Share Image
It's a moral imperative, it's an economic imperative, and it is a security imperative. For we've seen how spikes in food prices… — Barack Obama Copy Share Image
We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free… — Dan Barber Copy Share Image
Fine food is poison. It can be as bitter as antimony and bitter almonds and as repulsive as swallowing live toads. Like… — Lisa St. Aubin de Terán Copy Share Image
“You don't need a prophet to wake you up from your bed; you need no archbishop to describe the size of your… — Israelmore Ayivor Copy Share Image
“pay close attention to the timing of your meals, making sure that you eat them about every three to four hours. Your… — Ian K. Smith Copy Share Image
The doctrine of foods is of great ethical and political significance. Food becomes blood, blood becomes heart and brain, thoughts and mind… — Ludwig Feuerbach Copy Share Image
“The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give… — Ali Rosen Copy Share Image
My main aim is to change our perception of how we look at vegetables because I think vegetables have always been put… — Ella Woodward Copy Share Image
I drive out to this quail farm, where I get a lot of these incredible quail eggs, which I eat all day… — Vincent Gallo Copy Share Image
Epidemic obesity is an enormous problem. It's a pendulum that's swung too far. We have to swing it back. So it should… — David Katz Copy Share Image
To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly… — Julia Child Copy Share Image
Luxury is anything you don't need, right? I mean, you need food, water, clothing, shelter... but good wine, good food, beautiful interiors,… — Marc Jacobs Copy Share Image
“The best test for measuring LDL particles is the NMR Lipoprofile test from Liposcience in Raleigh, North Carolina. NMR is the acronym… — Jimmy Moore Copy Share Image
The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served… — Tony Horwitz Copy Share Image
We do children an enormous disservice when we assume that they cannot appreciate anything beyond drive through fare and nutritionally marginal, kid-targeted… — Victoria Moran Copy Share Image
Choices are funny things-ask a native tribe that's eaten grubs and roots forever if they're unhappy, and they'll shrug. But give them… — Jodi Picoult Copy Share Image
I love anything paneer! Our family favorite, however, is 'Dal Dhokli,' a quintessential Gujarati dish of bread dumplings and lentil soup. That's… — Sunita Williams Copy Share Image
“Hōjicha Hōjicha is made of roasted green tea leaves. It has a smoky flavor and is often served with fried foods, such… — Elizabeth Andoh Copy Share Image
I'm a vegetarian - I think there's a strong possibility, had I not become a vegetarian, I would not be working now.… — Bob Barker Copy Share Image
I had talked for years about doing a restaurant with Rocky Dudum, who's been my friend since I first came to San… — Willie McCovey Copy Share Image
Lectins are like little barnacles that look for specific sugar molecules in our blood, the lining of our gut, and on our… — Steven Gundry Copy Share Image
I don't eat junk foods and I don't think junk thoughts! Let me tell you, junk thoughts can destroy you even more… — Peace Pilgrim Copy Share Image
“Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which… — Barbara Delinsky Copy Share Image
For breakfast, I eat organic food with high fat content, such as whole milk yogurt, nuts, seeds, fresh fruit and a scrambled… — Connie Nielsen Copy Share Image
“In a cook-and-chill production system, a specially designed quick-chilling refrigerator should be used to bring hot foods containing meat down to 41°F… — Ruby Parker Puckett Copy Share Image
