Quotes About Cooking

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.

I love cooking. Not for myself alone. Cooking is about giving.

[The kitchen] was also messy--delightfully so, thought Jane--and it didn't look as though lots of cooking went on there. There was a laptop computer on the counter with duck stickers on it, the spice cabinet was full of Ben's toy trucks, and Jane couldn't spot a cookbook anywhere. This is the kitchen of a Thinker, she decided, and promised herself that she'd never bother with cooking, either.

Cooking is really calming. Sharing food with friends, cooking.

A woman who spends all day washing and cooking and ironing doesn't want to go to the movies to watch a film about a woman who spends all day washing and cooking and ironing.

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.

Cooking done with care is an act of love.

Cooking is so popular today because it's the perfect mix of food and fun.

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

I guess I fell into cooking.

Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.

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.

Timing's mighty important. In cooking, in life, in love. If the timing goes wrong, you've got to start over. Do it right.

What keeps faith cheerful is the extreme persistence of gentleness and humor. Gentleness is everywhere in daily life, a sign that faith rules through ordinary things: through cooking and small talk, through storytelling, making love, fishing, tending animals and sweet corn and flowers, through sports, music, and books, raising kids-all the places where the gravy soaks in and grace shines through. Even in a time of elephantine vanity and greed, one never has to look far to see the campfires of gentle people. Lacking any other purpose in life, it would be good enough to live for their sake.

Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.

Cooking is a form of flattery....a mischievous, deceitful, mean and ignoble activity, which cheats us by shapes and colors, by smoothing and draping.

I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.

I do not stick to rules when cooking. I rely on my imagination.

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?

It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not.

Cooking is a life skill. We need to eat every day so why not find out about what you're putting into your body?

Conservatives claim [Hillary] Clinton campaign involved in satanic 'spirit cooking'.

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.

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

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.

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.

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.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

I am a huge fan of Bollywood movies. Whenever I get time, I enjoy watching Hindi movies. Cooking really interests me, so I also experiment with food in my free time.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

I don't have a talent, unless you count hunting illegally, which they don't. Or maybe singing, which I wouldn't do for the Capitol in a million years. My mother tried to interest me in a variety of suitable alternatives from a list Effie Trinket sent her. Cooking, flower arranging, playing the flute. None of them took, although Prim had a knack for all three. Finally Cinna stepped in and offered to help me develop my passion for designing clothes, which really required development since it was non-existent.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.

Yes, of course. I was on her like, um... I believe that old woman last week we took after she'd burnt down her house cooking said 'like white on rice.

During the holidays it's like cooking central time so keeping it safe is an important part.

News is like food: it is the cooking and serving that makes it acceptable, not the material itself.

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