Bobby Flay Quotes

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

Marinating chicken in miso adds lots of character to the meat with little work.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

A splash of red wine vinegar can pull things together like a pinch of salt.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

The role of a chef isn't to reinvent dishes but to tweak.

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

No one's born a good cook. You have to learn and practice.

My grandchildren love cooking, and it doesn't have to be sweet things.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a processor.

It's always good to update your food. It's always exciting to learn and update new flavor profiles.

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

I love food so much. I love cheese and champagne and salads, fries, yum.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.