See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can make healthier popsicles with any flavor you can imagine.
I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
The same ten dollars you spend on lunch is all it costs for City Harvest to feed 37 kids who are hungry. That's pretty astounding.
There has long been a debate in the aid community and in Africa about how to most effectively help situations of poverty in developing nations and underprivileged communities.
For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
A lot of people don't enjoy their job, they may even hate it, but I am lucky enough to be able to make a living through my passion.
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 think it's useful to experience other types of dance and other cultures, and the life of a classical dancer these days is certainly not all tutus! So experience of other dance forms is a good idea.
You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.
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.
Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
