New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.
Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.
My parents owned a soul food diner. It inspired me to go to culinary school.
I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
Cultivation to the mind is as necessary as food to the body.
New Orleans is unlike any city in America. Its cultural diversity is woven into the food, the music, the architecture - even the local superstitions. It's a sensory experience on all levels and there's a story lurking around every corner.
When I was paralysed by polio at 13, I went into an isolation hospital and couldn't sit up, so I only took liquid food from spouted cups which the masked nurses would bring in and feed to me. I saw my parents only through glass; we couldn't touch.
Don't keep excessive amounts of anything. Those glass vases that come from florists. Those ketchup packets that come with take-out food. A house with two adults probably doesn't need fifteen mismatched souvenir coffee cups.
Unlike curing cancer or heart disease, we already know how to beat hunger: food.
Food makes travel so exceptional, because you get to taste what it's actually supposed to taste like. To eat the real Pad Thai or finally have a proper curry is something pretty amazing.
If America wishes to preserve her native birds, we must help supply what civilization has taken from them. The building of cities and towns, the cutting down of forests, and the draining of pools and swamps have deprived American birds of their original homes and food supply.
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
I try and work out as often as possible. Since I travel very often, it becomes very difficult to have a daily work out routine, but I practice yoga every day or try and play some sport. Also, I am very aware of what suits my body in terms of food and exercise.
If you think of what food is, it's the energy we use to do our daily work. I want people to know about the USDA. This is a very important department. It's not fully appreciated as such.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
My big pet peeve with people posting food - and I love it when people post food - but my number one thing is when you're posting at a restaurant, and it's dark, like a date night, food never looks good. Flash looks horrible, no flash looks horrible. It's important to only do food photos during daylight - and it's all about color with Instagram.
Once, during Prohibition, I was forced to live for days on nothing but food and water.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
I want my food dead. Not sick, not dying, dead.
I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
