Cooking Quotes

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.'

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.

I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.

If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.

I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.

A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

When I said a few weeks ago that our people would eat cooking oil and olives if necessary, I didn't mean that there really would be only oil and olives. What I meant was that our people have the necessary patience to endure the current difficult situation. Palestinians would rather do without certain food items than their national rights.

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

I guess I fell into cooking.

I wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done.

Yoga has trimmed my body in a way that the gym never could. I used to be a gym rat, but I switched to yoga and am now almost 10 pounds lighter. One important thing I've gotten from yoga is breathing. When I'm cooking, the top part of my body collapses down. It cuts off my diaphragm.

Growing up, others girls wanted to dance and help their mums with the cooking. I liked to play soccer with the boys. Or I'd be off on my own, tilting mirrors towards the sun in order to burn armies of ants. That was my idea of fun.

Something that's such a joy in my life every day - cooking - is this incredible, horrific danger to women around the world.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.

I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.

When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.