Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it… — Adriano Zumbo Copy Share Image
I try to very hard to avoid a situation where I would be eating cat or dog; I've managed to gracefully avoid… — Anthony Bourdain Copy Share Image
It was tough times in Ohio when we lived there. My dad was between unemployed and just selling random knickknacks at a… — Chieh Huang Copy Share Image
There is no meaningful distinction between eating flesh and eating dairy or other animal products. Animals exploited in the dairy industry live… — Gary L. Francione Copy Share Image
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a… — Tom Robbins Copy Share Image
You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy.… — Kathleen Flinn Copy Share Image
“How much fiber should I be getting? A huge amount. The Institute of Medicine says thirty grams a day. Which is a… — A.J. Jacobs Copy Share Image
So here are some foolproof recipes for those of you who understand the true function of food. Bean Treat: Gingerly pour four… — Dylan Moran Copy Share Image
I think food is the great equalizer. Other than the ocean and the air, food is the thing that we all share… — Brett Dennen Copy Share Image
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with… — Isabella Rossellini Copy Share Image
Later, I found it too hard to give up, and so I've continued eating fish and other seafood, while trying to ensure… — Alice Roberts Copy Share Image
When I came to America, I saw the inequality right away with the food industry. And I don't really talk about it… — Dominique Crenn Copy Share Image
After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and… — Jamie Hince Copy Share Image
“The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat… — Dorothy Parker Copy Share Image
For many of us, eating has surprisingly little to do with hunger. We eat out of boredom, for entertainment, to comfort or… — Michael Pollan Copy Share Image
“1 teaspoon oregano 2 teaspoons salt 3 tablespoons Sofrito (45 g) (page 115) ½ cup (130 g) tomato paste 1½ cups (355… — Pamela Compart Copy Share Image
“To identify with others is to see something of yourself in them and to see something of them in yourself--even if the… — Melanie Joy Copy Share Image
I have a trainer who comes three times a week and just listens to me moan... and I keep fit and keep… — Ringo Starr Copy Share Image
The diet industry is making a lot of money selling us fad diets, nonfat foods full of chemicals, gym memberships, and pills… — Portia de Rossi Copy Share Image
If I want to make - I don't know - strawberry jam, I'm going to have to add something to strawberries to… — Ari Shapiro Copy Share Image
It's coming home to roost over the next 50 years or so. It's not just climate change; it's sheer space, places to… — David Attenborough Copy Share Image
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking,… — Cat Cora Copy Share Image
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and… — Andrew Zimmern Copy Share Image
“So if you want to follow a diet plan, get on the Zone diet or Paleo diet and triple the protein requirements.… — Jim Wendler Copy Share Image
What I found, over four years of research and reporting, was a conscious effort — taking place in labs and marketing meetings… — Michael Moss Copy Share Image
“Too bad my car key won’t start my house. And to answer your unasked question, no you can’t use my toaster like… — Jarod Kintz Copy Share Image
If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter;… — Giorgio Armani Copy Share Image
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air,… — Laura Esquivel Copy Share Image
I believe in a tongue-first exploration of the world. Food is our most immediate daily relationship to our ecosystem, and there is… — Natalie Jeremijenko Copy Share Image
Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment… — Daphne Oz Copy Share Image
“My conclusion is that humans evolved as obligate fat-eaters, and our biology is dependent on eating diets high in fat and moderate… — Tim Noakes Copy Share Image
I'm a guy that tries to eat right. I try to keep my body right. I try to do all the right… — Malcolm Brogdon Copy Share Image
“After the cafes of Paris with their exquisite wines and creamy fromages, crepes and steak tartare-- screaming Adore me!-- Madrid was these… — Michael Paterniti Copy Share Image
In fact, we would know ourselves that we are not meant to be meat eaters, and we would not have allowed ourselves… — Sharon Gannon Copy Share Image
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If… — Ferran Adria Copy Share Image
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because… — Anonymous Copy Share Image
“Into that strange scene came my future mentors in the hamburger business, the McDonald brothers, Maurice and Richard, a pair of transplanted… — Ray Kroc Copy Share Image
I think that's all you do as an actor. You give ingredients for the edit, and the edit's the stew, and they… — Daniel Kaluuya Copy Share Image
Because I don't produce insulin, I have to put insulin into my body, which means that I have a pen with a… — Jay Cutler Copy Share Image
“She makes a silent vow to be a vegetarian from now on even if she has to starve to do it. Better… — Carol Emshwiller Copy Share Image
