Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
My eighth-grade year, I was home-schooled. I'd basically wake up, go to the gym in the morning, do a little bit of school, go to practice, do a little more school, then go back to practice. My mom had a crockpot and a mini traveling oven, so we'd be cooking and eating dinners at the gym.
I love cooking. I'm in the restaurant business.
If you're not the one cooking, stay out of the way and compliment the chef.
I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I spent several years cooking on a line.
Gelatins are one of most unbelievable areas in cooking today.
If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.
My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
I think in the same way when I'm cooking, when I'm gardening, when I'm choosing fabrics. It's a way of living.
It's amazing to think of the nutritional responsibility you have in cooking for a kid, which then makes you wonder if you're getting enough yourself.
I have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.
My poor cooking is legendary among my friends.
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.
I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
I am not quite Martha Stewart, but I do like cooking and gardening.
I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.
If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
The first sign that I'd been unknowingly affected by cooking shows occurred on a Sunday morning when I realized I was talking to myself. I'd been making toast. 'First, we cut our bread,' I whispered. 'Do you know why?' I stopped what I was doing and looked up. 'Let me tell you why.'
Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.
And also I didn't want my future to be just sitting in a room and be imprisoned in my four walls and just cooking and giving birth to children. I didn't want to see my life in that way.
I've always had fond memories of cooking Thanksgiving.
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.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
For me, cooking is a way to try and please people and tell them I love them. When I fall in love with someone, I want to feed them as well.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
I raised my sister. I was six when she was born. My mother had to make a living for herself and it was very hard, so I was looking after my sister, cooking and cleaning, and she had four jobs.
I like the creativity of planning a party, or cooking and taking care of people, creating a memorable meal or event.
I'm like a teenage boy - I eat like one and know as much cooking as one. Neither do I bake, and I can always be counted on to bring the wine to a pot luck.
There is no intrinsic reason African countries should be importing, rather than exporting, basic staples like rice or higher value products like frozen chicken, cooking oil, or instant noodles.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
I love cooking and one of my favourite things to do with my husband is open up the refrigerator.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
