I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
The way to entice people into cooking is to cook delicious things.
My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn't put together, and eventually eating charred sausages, feeling brilliant.
I love being at home and cooking and baking.
My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, 'Cooking is my job, and studying is your job.' I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.
Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.
Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.
North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.
Christmas Day itself hasn't always been great. My parents went abroad when I was very young, and I went to boarding school. We had a few Christmases before that - I remember a big sack of presents and Mummy cooking goose.
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
I enjoy music and cooking and cartoons and many other things.
The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.
People are in a hurry. They don't want to look at a long list of ingredients. Cooking is terribly hard work.
I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
I know the crew so well, so I forget I'm being filmed. It's like cooking with a friend in the kitchen - you're talking, as you do, and maybe you're telling her about this wonderful way to prepare lamb chops - it's more natural, more honest.
My husband and I have, in some ways, a non-traditional relationship - especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.
We spend our lives in front of screens, and cooking is one of the best antidotes.
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.
I love crafting and cooking, doing all of that.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
There was one reviewer from the 'New York Times,' I forget his name, who said I was 'death warmed over.' I wrote him back that I knew more about death than he did. The 'Times' fired him, put him in the cooking department!
I like to get where the cabbage is cooking and catch the scents.
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
I have a regular life, and I do that intentionally: hanging out with my friends, cooking dinner for my boyfriend.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
In France, cooking is a serious art form and a national sport.
Good painting is like good cooking; it can be tasted, but not explained.
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.
I need my fill of Indian home cooking.