Food Quote by Sally Fallon Morell

“comparing traditional bouillon with gelatin-based broth. The latter was “more distasteful, more putrescible, less digestible, less nutritious, and . . . moreover, it often brought on diarrhea.”

— Mary Roach

“Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most…

— Tamar Adler

“I am the broth of love. Make soup to me.”

— Jarod Kintz

“Everything I learned in school, mixed together with water and chicken broth, isn’t worth the soup served at a soup kitchen. I was a…

— Jarod Kintz

“Of course, consumers might notice that their chickens don’t taste quite right — how good could a drug-stuffed, disease-ridden, shit-contaminated animal possibly taste? —…

— Jonathan Safran Foer

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These…

— Claire Saffitz

“Chiggen grinned, showing yellow teeth, and swallowed the raw meat in two bites. “Tastes well bred.” “Better if you fry it up with onions,”…

— George R.R. Martin

“My formula for everyday cooking: keep it simple yet satisfying, the quicker and easier the better, use real food ingredients, and include at least…

— Alyce Alexandra

Meat is undoubtedly an environmentally expensive food. Large animals have inherently low efficiency of converting feed to muscle, and only modern broilers can be…

— Vaclav Smil

Broccoli is not as bad as people make out. It might give you wind, but I'd prefer to have wind and have good health.…

— Chris Eubank Sr

Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a…

— Mike Johanns

It takes a great cook to pull life truth from poultry.

— Joan Bauer