Quotes About Cooking

It's important to show that fathers do cook for their children. Mine sure did.

I love to cook; I love to bake. It's, like, my favorite thing besides acting.

Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.

The wok is one of my favorite things to work with when I'm camping.

I couldn't live without butter. Butter is probably my single favourite food.

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

The thing about homebodies is that they can usually be found at home. I usually am, and I like to feed people.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

By nature, I'm very care-taking. There's something really beautiful about cooking for someone and feeding them.

My mum is your archetypal Asian mum, always feeding people. If there was no food in the cupboard, she'd still manage to rustle up a feast - Bangladeshi food such as pilau rice, curry and korma.

I don't want to get burned when I'm cooking. To avoid getting hit when pan-frying, I stand far away and use chopsticks that are almost two feet long. I learned it from my mom, who does the same thing.

I hate 'foodie' because it's cute, like pretty much all diminutives associated with eating. 'Veggies,' 'sammies,' 'parm.' I eat food, and I cook it: it's for eating, preferably with friends, and I don't make a fetish out of it.

I do like to cook. But I only cook a few things, but those few things I do really well.

After making the finals of 'Celebrity MasterChef' I know how tough cooking under pressure can be.

My mother's mother came from Dublin and was an extremely fine cook, but we didn't learn, we just admired what she did.

First of all, I can't really claim to be a great chef.

We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about.

I do a lot of cooking; we eat a lot of fish, but I try not to make fattening things.

I love cooking fish pies.

I love fishy anchovies and sardines and that kind of stuff.

I started to learn some common sense. Even just sort of day-to-day things. I started to cook a little bit more and try to learn to fix things around the house. If something breaks down, rather than call a guy, there's got to be more I can do.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.

I make egg whites... that's about it.