Quotes About Cooking

I would love to go on MasterChef. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food.

You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.

I love to cook, it's one of my most favorite things in the world. That's why I stopped being a vegetarian - I didn't want to serve people things I hadn't tasted myself.

Now I just bake when I'm bored and I'm not working and I don't want to go out. I'll just get recipes and bake them here for myself, honestly.

I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

I did me some time in the Navy and spent most of it up close and personal with a paring knife. Still can't look a potato in the eye.

a frying pan until

What could smell better than supper being cooked by someone else?

A. MOLE'S SCONES Ingredients 4 oz flour or metric equivalent 2 oz butter or metric equivalent 2 oz sugar or metric equivalent 1 egg (eggs are still only eggs) Method Beat up all the ingredients. Make a tin greasy, throw it all in. Turn oven to number 5. Wait until scones are higher than they were. Should be 12 minutes, but keep opening oven door every 30 seconds.

food cooked without love was bad food.

The best 'aromatherapy' comes directly from the kitchen.

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.

Kids see cooking as a creative outlet now, like soccer and ballet. It gives me hope that things like fast food, childhood obesity and the horrible state of school lunches can be addressed by kids and their parents.

If you're cooking at home, you'll eat healthier, and when you add family and friends into the mix, it enriches your social life, too.

I think you're kind of seeing the real me as far as seeing what I post on social media, because I am very much into cooking, and my dogs, and obviously my son, and my lifestyle in Santa Cruz is very laid-back.

I met my husband through a mutual friend. He invited me over for dinner and cooked this meal that knocked my socks off - and maybe knocked off a few other pieces of clothing off as well.

My mother made the best scrambled eggs, super-loose and soft.

Garlic oil is one of my favorite things on the planet. You can roast 20 cloves of garlic in oil and use it in everything - you can even slide those soft whole cloves into a dish of hot mashed potatoes.

For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.

One thing that I've learned over the years with eggs is that you don't want to cook them too long. You want to make sure they're still soft, because in a big quantity, they're easier to eat if they're a little bit softer.

Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.

I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.