The commonplace about Italian cooking is that it's very simple; in practice, the simplicity needs to be learned, and the best way to learn it is to go to Italy and see it firsthand.
What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.
I enjoy cooking for people I am close to.
I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when she started cooking a daylong meal was to take a big block of lard from the back of the refrigerator and throw it into the pan. I know how Hispanics buy their food, and it is not always nutritious.
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
I'm not wholesome at all. I detest homey things like cooking and bed-making and Peter Pan collars. I like to wear slacks and play golf.
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.
If I'm cooking dinner for my hubby or designing a line or selling on QVC, I try to do it in an authentic way. To speak to people like I want to be spoken to, to be a voice for people who don't have one and to give them things they need and love.
Kitchens are for conversation. They're not just for cooking; they're for conversations.
My cooking is simply ingredients plus umami.
After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.
I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.
'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.
For me, cooking is an extension of love.
I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.
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?
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
I go out to the kitchen to feed the dog, but that's about as much cooking as I do.
I'll get depressed out on the road simply because I'm not being the mama that's cooking supper every night, or that's fixing my husband's plate and my baby's plate. You miss those things, and I miss them.
There will never be a universal way of cooking, but information will always be universally useful.
I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.
I grew up on a farm. The worst-looking chickens are the best layers. The ones that are the scraggliest... those are usually the ones that are really cooking.
When I come home, all I do is cook. I love cooking, so I go to markets, buy food, cook it for friends. I love doing that.
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.
You don't come into cooking to get rich.
When people compliment my cooking, it's like somebody telling me that they like my music. And it's great to be known for something else.
I want to make sure the cooking industry becomes more and more diverse.
It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.
I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.
I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?
