Cooking Quotes

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

My Mom always cooked healthy. Greek food lends itself to cooking healthy.

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.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

There's times when I'll see a show, or something cooking on TV, and think, 'That can really be fun when it's working.' But it's a grind. I did that at NBC, it was five days a week. I was doing 'Talk Soup' and 'Later' at the same time. It's a hard job, more difficult than people realize.

I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.

For me, cooking is very connected to my family and friends.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!

I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.

I'm fine, and my hips are fine. My false knee is fine. My false hips are fine. Everything's cooking.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'

My mother was a wonderful, wonderful woman with a lovely voice who hated housework, hated cooking even more and loved her children. She was always arranging church activities such as a bazaar.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

I like cooking, but I like other people cooking more.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.

There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.

Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.