Barbara Kingsolver Quotes

Chef's choice is my favorite. I'm super adventurous.

I tend to be a person who, when I get interested in something, I get obsessed by it... What happens to me is that I will fall in love with a particular ingredient or a particular dish... Once I make the decision that something has intrigued me enough to draw me in, there is no end to it.

For years, I've felt that there's an inner cook in me just waiting to be unleashed. But I have to confess I'm having an awful lot of trouble finding her in real life.

Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment, but I think it has done so much for the public perception of what food can be.

When we show up in a city, we ask, 'Where's the best restaurant? What's the best beer?' You start doing that, and you get exposed to a lot of great stuff.

Going out to eat is one of the most enjoyable things about going away, and I do like to try the local delicacies. I'm very open-minded with food, and I think, when you go abroad, that's the time to experiment and try something new.

Even feigning surprise, pretending it was unexpected and saying a ritual thanks, is surely wiser than just expecting everything so carelessly.

I am not a glutton - I am an explorer of food

Humans can be fairly ridiculous animals.

The standard approach has been to pump up the dosage of chemicals ... Twenty percent of these approved-for-use pesticides are listed by the EPA as carcinogenic in humans.

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

In a strange city, I connect through food and fantasy.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

I'm Adam Richman. A food fanatic who's held nearly every job in the restaurant biz. Now I'm on a mouth-watering journey to find America's greatest pig-out spots. And take on the country's most legendary eating challenges. I'm no competitive eater, just a regular guy with a serious appetite. This is my ultimate hunger quest. This is Man v. Food.

I'm so bored. I went to the food locker yesterday to visit my meat.

Now sir, said the bulldog in his business-like way. 'Are you a animal, vegetable, or mineral?' - The Magician's Nephew

Fruits and vegetables for some kids are scary and not fun.

Corn syrup and added fats have been outed as major ingredients in fast food, but they hide out in packaged foods too, even presumed-innocent ones like crackers.

I grew up around hunters. I love guns, bows, arrows, compasses and binoculars. I don't do any of that stuff, I just like the stuff. I shot one animal, in my life, and I didn't like it. If I had to skin an animal to eat it, I'd probably eat vegetables.

Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.

I pretty much ate everything that I like and I've always wanted to eat and I just didn't hold myself back and it was the best.

I began reading cook books when I was six, cause my father had hundreds of cook books in the kitchen. I was obsessed with cooking and tasting different recipes. I got lost in being a compulsive eater. It brought me much happiness. Sadness too, sure. But I have to say, and compulsive eaters will agree with me, for that few seconds that you're eating, food tastes just great.

I try a different cookie recipe every time I bake.