Quotes About Cooking

Terry cooked for me, but I resented having to do dishes. As I saw it, Terry liked cooking-he enjoyed it, he told me so. Well, I didn't enjoy washing dishes- I hated it, and I'd told him so-and didn't see why I should have to do something I hated after he got to do something he liked. I mean, that wasn't fair, was it?

Becoming a chef—and, yes, you can do this—will pay off in many, many ways. You will eat at home more, which is great for the waistline and the bottom line.

'MasterChef''s preliminary stages deliver just the right level of almost-drama for viewers feeling shagged out after a hard day's fruitless existence.

I've put my whole heart into cooking dishes that I am passionate about on 'Girl Meets Farm', and this has been met with such great support from the whole team and the Food Network and now our viewers.

It's no accident that Julia Child appeared on public television - or educational television, as it used to be called. On a commercial network, a program that actually inspired viewers to get off the couch and spend an hour cooking a meal would be a commercial disaster, for it would mean they were turning off the television to do something else.

Getting kids into the kitchen preparing the food they and their families will eat results in them viewing food in an entirely new way. If given the right ingredients, that act alone can raise the standards of the quality of the food both they and their family eat.

Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.

I always did the cooking at home, and we always tried for balance. We've been vigilant about how and what our kids eat. For example, my son would just as soon go for the grapes as he would the chips... and the chips are baked.

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

My mother comes from a small village on the Lac de Neuchatel where there is one bakery, one butcher and one grocery store. Even after decades in New York, she prefers home cooking to ordering in.

In the BA Test Kitchen, I don't consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain's spurs in a spaghetti Western.

My food villain is salt. I'd love to be have the odd ready meal as a lazy treat, but some contain 33% of your salt intake! i just cant do it to myself!

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.

I grow tomatoes, spinach and melons, a pepper vine climbs my coconut tree. I have a home and kitchen of my own.

See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from the tops, where the tomatoes were attached to the vine.

Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.

My kitchen is my baby. I don't have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.

When I had a side-by-side-style freezer, I kept everything - soup, ground meat, steaks, cooked rice - frozen in flat packs that I filed away vertically like vinyl records.

The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.

Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.

Then again, they're not scripted and I feel it's virtually impossible to be anything but yourself when you're in front of the cameras and cooking so there is a measure of truth in what you see.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.