Time Quote by Ruby Parker Puckett

“When you are switching things out, consider how some ingredients have different cooking times, or contain more or less liquid—which can change the whole…

— Thug Kitchen

“There are four ways to adjust a recipe: adjusting the number of portions yielded, changing the size of the portions, yielding a specific number…

— Ruby Parker Puckett

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient…

— Marcus Samuelsson

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

— Alain Ducasse

The problem with a lot of modern recipes is that you have a great list of ingredients and you only need a tiny bit…

— John Whaite

In baking, cooks need to understand ingredient ratios.

— Sherry Yard

“Remember to add the most important ingredient to every recipe you make - your love!”

— Diana Silva

“When cooking before, I would just pour, sprinkle, look, taste and add more. Since deciding to write this book, I have learned to actually…

— N.T. Alcuaz

In my food world, there is no fear or guilt, only joy and balance. So no ingredient is ever off-limits. Rather, all of the…

— Ellie Krieger

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

— Jose Garces

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you…

— Michelle Obama

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in…

— Gail Simmons