Top 1200 Cooking Shows Quotes & Sayings - Page 3

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

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 anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

The first sign that I'd been unknowingly affected by cooking shows occurred on a Sunday morning when I realized I was talking to myself. I'd been making toast. 'First, we cut our bread,' I whispered. 'Do you know why?' I stopped what I was doing and looked up. 'Let me tell you why.'

I think heroes are important in the lives of kids because it shows a child what to become, it shows a child what's possible; it shows a child not just by theory but by active example.

For so long, TV consisted of a limited number of shows a year, and those shows had to appeal to as many people as possible. The joy of TV now is that shows don't have to be broad anymore - they can be small, weird, and niche.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

Soha does not like cooking but I like to cook. And since we are in the same profession, we have the same tastes in entertainment we like to watch the same shows on TV. The only thing that Soha is finicky about is her eating habits, which keep on changing. But we do give enough space to each other.

It's the cable shows that are really the most interesting - 'Mad Men,' 'Breaking Bad,' those shows are really the premiere shows on television right now.

'Cooking Lucky' is a show for guys - or girls - or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you've been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do it.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

I don't own a radio. I listen to everything through apps or on my iPhone. And then I download the shows I like. Shows like 'Fresh Air', 'Radiolab', 'Snap Judgement', all those shows.

The stuff that I find really intriguing is always how do ordinary people behave in extraordinary circumstances. And that's why we have a lot of cop shows and lawyer shows and medical shows is that you're looking for situations that just always heighten the stakes.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.

I think all shows change as they age as do the people who make the shows. As do the people who watch the shows. All targets are moving.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

There's a reason I write articles and go out for good dinners: because I'm better at research than cooking. And there are people who are much better at cooking than research, so it's mutually beneficial for us to specialize.

I like cooking, but I like other people cooking more.

Usually, comedy shows only influence other comedy shows. 'M*A*S*H' is one of the few comedies that influenced dramatic shows as well.

Hmmm... cooking with wine? I usually drink wine while cooking... I do a good braised short ribs with cabernet, though. We're big red wine drinkers here. All that research showing that it's good for you takes the guilt away.

A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.

What's really fun is seeing mothers bringing their daughters to the shows. And the best part is the mothers know they don't have to worry about sexual innuendo in the songs. The shows are family shows.

There is no longer one way to consume TV. Some shows you want to watch live, some shows you only discover through streaming, some shows you just feel you need to DVR.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

Life is like cooking your masterpiece recipe. You have to get the right ingredients,have the right mixture and the right cooking time to reveal the PERFECT and DELICIOUS TASTE of your craft.

Cooking, to me, it's kind of therapeutic. It's completely different from music as well. I'm not amazing at it, but I can cook myself a good meal. And I'm not just saying this, but anytime I'm on the bus or at home, I'm watching Food Network or cooking on TV just 'cause it's interesting to me.

I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?

If I were to tell you that I'm the one who does all the cooking, you'd interpret it as me trying to be some kind of role model. And if I were to say that my husband does all the cooking, you'd say: "Ah, so that's how it is with family ministers."

The thing that people have said over and over again, especially people who don't cook, is, 'I watch your show, the food makes me hungry, and I think I can make that.' That's exciting because we've heard that a lot of people watch cooking shows but don't make the food.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

Speaking from personal experience, I watch zero shows when they air. The only shows I watch live are awards shows or sports. Shows like 'True Detective' and 'Game Of Thrones,' I watch every episode, but I don't watch them as they air, and I think that's becoming the case for people more.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.

I'm working on a cooking show; I'm going to do some of it at Dallas Page's performance center. I'm going to do a cooking show called 'Dude Food,' where I show young guys how to eat good and clean, cheap.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.

I've had the joy of working on critically acclaimed shows, but unfortunately, those shows aren't always in the Golden Globe or Emmy categories, which bums me out because they are really good, quality shows.

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

Sentinel meeting tonight,” Ria told her. “At Lucas's place.” “Time?” ... “Seven. Sascha's doing dinner.” “God save us all.” Sascha had decided she liked cooking. Unfortunately, cooking didn't like her back.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

Speaking of trust, ever since I wrote this book, 'Liespotting,' no one wants to meet me in person anymore - no, no, no, no, no. They say, 'It's okay. We'll email you.' I can't even get a coffee date at Starbucks. My husband's like, 'Honey, deception? Maybe you could have focused on cooking. How about French cooking?'

If my wife is cooking a meal at home, which is not often, thankfully, but you know, she's doing (oh, she's good at some things) but if she's cooking, you know, she's dealing with people on the phone, she's talking to the kids, she's painting the ceiling, she's doing open-heart surgery over here; if I'm cooking, the door is shut, the kids are out, the phone's on the hook, if she comes in I get annoyed, I say "Terry, please, I'm trying to fry an egg in here, give me a break.".

I did 15 shows a week when I lived in New York. I did five shows on a Friday and seven shows on a Saturday. It was everything I did and it was my sole source of income.