Quotes About Cooking

The key thing is to educate not just kids but adults about what goes into food. You do that in any way you can, bread machine or not.

Foie gras is a breeze to cook, something that can't go wrong.

Romesco with asparagus is simple and brilliant.

I want to give you a way to eat your broccoli in a way that you actually want to eat it.

I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.

I have never successfully made an omelette.

People who hardly ever cook at all, suddenly at the holidays, feel like it's their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don't think that's what anybody really wants, especially if you're not good at it.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

The only things that smell good are fat and sugar. Tofu being boiled doesn't smell good. Anything that smells good is fattening.

I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that's more of a quiche, isn't it?

I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.

I love candy, but when I'm cooking, I will use Splenda Naturals to try and cut back on sugar.

Yes, the first time I made flapjacks it was like granola, I forgot to put the sugar in, so I went through hours of mixing it and making it then I went to cut into it, and it fell apart.

I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.

When I'm in the kitchen, measuring the amount of sugar, flour or butter I need for a recipe or cracking the exact number of eggs - I am in control.

I would suggest that if you get in your kitchen and cook for yourself, you can eat like kings for a very low cost.

I don't make big promises about losing weight or anything like that. I just suggest things that people can make to make them feel good.

Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.

I like to think of deviled eggs as a suit. The egg white and filling are like the jacket and pants - they're the main attraction, and the part that the egg is largely going to be judged by.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

The grill is the summer equivalent of a fireplace; everyone gravitates to it.