Quotes About Cooking

Meal prep is so important and I do it once a week.

We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini - whatever's in season.

Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.

We opened a shop in Rotherham which does free demonstrations every day, six days a week and it's been very popular.

At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes.

I love to cook, but, after spending a full day in the Bon Appetit test kitchen, the last thing I need to do is start chopping onions all over again when I get home. That means dinners can be a bit scrappy: reheated leftovers from my weekend prep, fridge-dump salads, or just taking whatever I can find and putting a scoop of cottage cheese on it.

For me, meal prep is about doing the work when you have the time, which is usually on the weekend.

My mom cooked for us, and on the weekend, we always had Sunday dinner. My father liked to bake.

When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.

I think you have to plan ahead. When I go to the market on a Saturday, and I'm buying for family and friends, I'm thinking about what I'm going to eat on the weekend but also about what I'm going to make for the following week.

When I was growing up, my dad and I would go hunting and camping every weekend. Like everyone in my family, he is an amazing cook, and I've tried to learn a lot from all of them.

What's the most humiliating thing? When you take someone to dinner or you cook somebody dinner and they get food poisoning. I mean, how bad do you feel?

Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.

My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.

I was a short order cook in a pool hall in college. So, I am the fastest cook in the world.

Our mom cooks well, and we cook poorly. We try.

What a mother I am. I can't even make popcorn.

I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research - his mother was a chef.

I bought some pork chops and told the butcher to make them lean. He said, 'Which way?'

When you cook, you get to shop. You get to vote if you want the pastured raised pork or the organic grain. You can get to help produce your agricultural system, and you give that up when you outsource your cooking. You become dependent on what's offered - and that's a shame.

Pork is my friend.

I was alive during the women's lib movement, and I do not remember anyone taking a position against cooking. I think they were talking about other things.

My parents tended to cook big batch food because there was always the possibility that other children would turn up with their carrier bag and shoes and we had to gently bring them out of their shells.

If I'm having a party, the easiest and the biggest thing for me to make is a big pot of meatballs.