Quotes About Cooking

You can really taste the difference between a shop-bought and a good homemade mayo.

If you can't taste an ingredient, you have to ask yourself why it is there.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.

The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.

I love both garlic and onions, and this word pithily captures the rich tastes of both.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

Buy the best you can find or afford and don't over manipulate it. If I cook a scallop, the best praise you can give me is that it tastes like a scallop.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

Parma is an amazing Parmesan cheese substitute made from walnuts. It tastes like a dream and is healthy, to boot!

I make a lot of soups, and I love stews. My mother's a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.

I am a huge fan of quinoa, not only for its health benefits but because it tastes the best out of all the grains.

Buffalo meat tastes just as delicious as red meat, but it comes much leaner. Because of its leanness, it also cooks more quickly.

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.

Soha does not like cooking but I like to cook. And since we are in the same profession, we have the same tastes in entertainment we like to watch the same shows on TV. The only thing that Soha is finicky about is her eating habits, which keep on changing. But we do give enough space to each other.

Garlic butter sounds fancy. It's not that fancy, but it tastes incredible. So I'm big on that.

I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

By the time a meal I'm preparing rolls around, I'm usually so full from tasting that I'm not hungry any more.

If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.

I don't want to hack my dinner, and I don't want to disrupt my cookware. I just want to cook tasty food like everyone else, using cookware that works. But if someone comes along with a product that is genuinely better, well, I'm all ears.

A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine.

A mother cooking exclusively for her child might be preparing just rice and buttermilk, but it will be immensely tasty. Fast food, on the other hand, may be very tasty, but it has not been prepared exclusively for you, you see.