cooking

In France, cooking is a serious art form and a national sport.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

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.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.

Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

I was 32 when I started cooking; up until then, I just ate.

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.

Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?

I'm just someone who likes cooking and for whom sharing food is a form of expression.

Someday, I plan to buy a house in Goa, do only one movie a year, and spend the rest of time painting, learning how to cook, cooking for friends, and doing yoga.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.