They’re not fat pigs; we’re mad scientists.
Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.
The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.
I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when she started cooking a daylong meal was to take a big block of lard from the back of the refrigerator and throw it into the pan. ...
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. I took my daughter and granddaughter there, and they were really charming, it was great.
I can cook, but I also want everything to look beautiful on the plate - then I get upset when people eat it. Everyone just tears through it, and that makes me sad. It's not a rewarding experience for me to cook.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.
My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew...
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.
When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.
My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.
I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!
My dad loves to cook. I'm half Thai, and growing up, that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.
My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I'm a repair chick.
