"I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal."
-Emeril Lagasse
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"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.“
-Emeril Lagasse
posted in food
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"My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there."
-Emeril Lagasse
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"Mom ran the house, so we grew up Portuguese."
-Emeril Lagasse
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"My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."
-Emeril Lagasse
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"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."
-Emeril Lagasse
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"We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about."
-Emeril Lagasse
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"I think that food ties us to our community and our traditions, and it's the thing that makes us feel good and connected."
-Kathy Freston
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"We talk about, you know, diet and that we shouldn't give our kids big things and obesity and fast food. Well, you know there are people who don't have that problem because they're not getting any food! We have so many deep problems and issues facing humanity."
-Chris Noth
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"We all thought of chicken as lean, protein-rich food that's good for weight watching, but the truth is chicken might actually be making us fatter!"
-Kathy Freston
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"Penn State is a leader in food science."
-Don Sherwood
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"One must know combinations, one must have a true knowledge of food to be in the moment."
-Charlie Trotter
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"After my pregnancy, I discovered I have an allergy to yeast. Problem is, all the food I love has yeast in it. So I have to relearn how to cook."
-Tia Mowry
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