A kitchen is a good place to be, almost always the best place in the house. — Michael Ruhlman Copy Share Image
If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end… — Michael Ruhlman Copy Share Image
“It seems to me that all these factors—from the industrialization of our food to the belief that cooking for our family is a chore… — Michael Ruhlman Copy Share Image
“He carried the deep, intuitive understanding of the power of food to connect people, knew that food was not simply a device for entertaining… — Michael Ruhlman Copy Share Image
“Right now prepared foods account for 4 to 6 percent of our sales,” Carin told me. “In Chicago, that number is 8 percent. And… — Michael Ruhlman Copy Share Image
“And we’re going to be here for fifty years, so whatever is not right, we’ll get right.” — Michael Ruhlman Copy Share Image
“Living in this world will change you,” she confides. “It makes me value life. When a friend has a healthy baby, I don’t think… — Michael Ruhlman Copy Share Image
“As a culture,” Pollan writes, “we seem to have arrived at a place where whatever native wisdom we may once have possessed about eating… — Michael Ruhlman Copy Share Image
Stories--from the literature of our culture to descriptions of our days to the lunatic's ravings--appear to be hardwired into us. Even in sleep we… — Michael Ruhlman Copy Share Image
“More troubling is that when faced with an array of complex options,” the article says, “consumers tend to throw reason out the window and… — Michael Ruhlman Copy Share Image
“The social food researcher Harry Balzer noted without prompting that Americans are not cooking more, they’re simply eating more meals at home.” — Michael Ruhlman Copy Share Image
“Regardless of the recent hunger for handcrafted foods, they remain a niche market within the grocery store. America simply didn’t have many centuries during… — Michael Ruhlman Copy Share Image
