It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.
You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
If you'd come to me in 2012, when the last presidential election was raging and we were cooking up ever more complicated ways to monetize Facebook data, and told me that Russian agents in the Kremlin's employ would be buying Facebook ads to subvert American democracy, I'd have asked where your tin-foil hat was.
I really love research. It's one of the things I love most about my job. I feel like it's me in the lab cooking up the character.
Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.
I was alive during the women's lib movement, and I do not remember anyone taking a position against cooking. I think they were talking about other things.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
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.
When I was younger, my dad would cook, and I would never really have it, unless it was something like spaghetti. I would only like what my mom made - macaroni and cheese or something like that. But after I reached a certain age, I think it was 11, I realized I liked his cooking.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
'Molto Mario' was the show that sparked my entire interest in cooking.
I am not quite Martha Stewart, but I do like cooking and gardening.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.
I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.
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.
