As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.
I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.
Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
Cooking is like love. It should be entered into with abandon or not at all.
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
The world of wine is more creative than the world of cooking.
You don't just turn on a camera and do a cooking show. If you want to go somewhere with something, you've got to make it look like what it's supposed to look like five years from now.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
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.
Computers are to design as microwaves are to cooking.
I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.
I'm not sure I'm a good cook. But I like cooking, and it's a real family thing - an expression of love being together.
The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'
Cooking for my son is a challenge. I have to feed him right. He can't eat French fries and candy every day.
Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.
Like many men, I am not ashamed to admit that my principal joys are domestic. I love cooking, and I love looking after my children. Indeed, the times that I have with them are the only ones when I feel unconditionally happy.
I have to do so many scenes cooking that I wanted to learn how to chop like I know what I'm doing and do certain things around the kitchen that look right.
Talking to other people while you're cooking, it doesn't come naturally.
Could I use some butter and cheese and eggs in my cooking without going down some kind of hippie shame spiral? Yes. Of course I could.
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.
Our big problem is that high-calorie, special-occasion foods like cakes, fried foods, etc. have become so cheap and easy that we eat them every day. Make them special again by cooking them yourself. You won't do it every day, I promise.
Food was a labor of love you felt by cooking it and eating it.
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!
I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.
Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.
Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.
Cooking for six people every day is like having a cafe.
Though Nathalie Dupree did not remember much about my presence in her class, it marked me forever. I remain her enthusiast, her evangelist, her acolyte, and her grateful student. She taught me that cooking and storytelling make the most delightful coconspirators.
I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar.
My belief is that my wife should be at home looking after my kids and cooking and cleaning. She's a very privileged woman to have a husband like me. Not everyone's in her position, but the ones who are are very lucky. That's my opinion.
When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.