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We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.


Emeril Lagasse

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I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. Tha...
ANTHONY BOURDAIN Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario B...
STEVE ALBINI I've known Emeril for more than 20 years from when I featured him on 'Lifestyles of the Rich...
ROBIN LEACH I do believe we're all adaptable, and you're probably more adaptable than you realize.
JULIA LEIGH I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educati...
EMERIL LAGASSE I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you...
MARIO BATALI When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and mad...
NORA EPHRON Dione Lucas has been obscured by larger-than-life personalities like Julia Child, but she had it goi...
ALEX GUARNASCHELLI Julia is a great lacrosse player and taught us some things, but she was more of a friend than a coac...
AMBER KLAGES You have to always remember who your guest is, and that's who we cater to.
MICHAEL MINA It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant go...
WYLIE DUFRESNE Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving ...
MARCUS SAMUELSSON I've always had fond memories of cooking Thanksgiving.
WYLIE DUFRESNE Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U...
MARCUS SAMUELSSON I really don't do much on the night of Thanksgiving other than bring the wine and carve the turk...
WYLIE DUFRESNE I have nothing against turkey. We eat turkey for Thanksgiving in my house.
MARC FORGIONE I'm not a big turkey fan, but my husband loves it. Thanksgiving is his favorite meal.
RUTH REICHL Thanksgiving is probably my favorite holiday - it's a day that's American to the core and it...
MARCUS SAMUELSSON I don't think any other holiday embraces the food of the Midwest quite like Thanksgiving. There&...
MICHAEL SYMON Cooking is in an honest profession where you cannot hide and let others do the work for you. You hav...
MARCUS SAMUELSSON For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dish...
MARCUS SAMUELSSON Childhood nutrition and healthy eating is a cause that is extremely close to my heart.
MARCUS SAMUELSSON Spices, of course, are essential.
MARCUS SAMUELSSON Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it&#...
MARCUS SAMUELSSON Every time you use the word 'healthy,' you lose. The key is to make yummy, delicious food th...
MARCUS SAMUELSSON If you get hungry mid-day, a banana is the best snack at your desk, after a workout, or in between c...
MARCUS SAMUELSSON Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane d...
MARCUS SAMUELSSON If you are working with high quality products, you can elevate the flavors more by cooking it at a l...
DANIEL HUMM The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple te...
DANIEL HUMM What people don't think about when they think about New York is this amazing farmland that grows...
DANIEL HUMM I have fallen in love with granola, in life and at work. I exercise every morning, and then I have a...
DANIEL HUMM I'm from Switzerland, so I grew up with great chocolate.
DANIEL HUMM History has long had a wall up between the kitchen and the dining room. Front of house, back of hous...
DANIEL HUMM Passion for what you do is essential to success in any profession. That passion naturally keeps you ...
DANIEL HUMM I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on somethi...
DANIEL HUMM We can use all the scientific tools, but it will never replace the palate or the talent of the chefs...
DANIEL HUMM The differences between a tart, a pie and a quiche are a blur.
YOTAM OTTOLENGHI Civilisation was built around wheat, around people settling down and not being nomadic. Baking is on...
PAUL HOLLYWOOD People talk about perfect timing, but I think everything is perfect in its moment; you just want to ...
EDDIE HUANG If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjus...
JOHNNY IUZZINI My contribution I hope is to get people to eat full-flavored food. If I could come away with that al...
BOBBY FLAY I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel mo...
GEOFFREY ZAKARIAN There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen...
GORDON RAMSAY I train my chefs completely different to anyone else. My young girls and guys, when they come to the...
GORDON RAMSAY I think every chef, not just in America, but across the world, has a double-edged sword - two jacket...
GORDON RAMSAY The minute you start compromising for the sake of massaging somebody's ego, that's it, game ...
GORDON RAMSAY You can really taste the difference between a shop-bought and a good homemade mayo.
YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout...
YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ...
YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected...
YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl...
YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga...
YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ...
YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things.
YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos...
YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r...
YOTAM OTTOLENGHI As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit ...
YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi...
YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m...
YOTAM OTTOLENGHI Brussels sprouts are really quite versatile.
YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ...
YOTAM OTTOLENGHI Naples is curiously chaotic and, if I'm honest, a bit dilapidated. It certainly has a 'lived...
PAUL HOLLYWOOD I don't care what the haters and naysayers say. If they make jokes about me, I'll laugh beca...
PAULA DEEN Every chef has his treats. By that, I mean bits and pieces from things you're working on - crust...
TOM DOUGLAS The darker the chocolate is, the more antioxidants it contains. So when eaten in moderation - just a...
MARCUS SAMUELSSON I may look like a laid-back Hawaiian, but I'm 240 pounds, and when I'm walking around that k...
IPPY AIONA Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The ...
IPPY AIONA Ambition drives you on, ability certainly helps, but the fickle finger of fate and luck are great th...
FERGUS HENDERSON As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef ...
GORDON RAMSAY As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dis...
DANIEL HUMM Baking is about multi-tasking. If you are organized and prepared, that's half the battle.
JOHNNY IUZZINI Catfish has a nice firm texture and mild flavor.
TOM DOUGLAS Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people r...
BUDDY VALASTRO One man's trash is another man's treasure, and the by-product from one food can be perfect f...
YOTAM OTTOLENGHI If you're going to figure something out, study ethics. You can ask What's the answer? What&#...
DUFF GOLDMAN My idea of management is that what your job is as the boss is to find really good people and empower...
RUTH REICHL My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've p...
TOM DOUGLAS If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -...
ALEX GUARNASCHELLI Halva works brilliantly in ice-cream.
YOTAM OTTOLENGHI Weekends are sacred for me. They're the perfect time to relax and spend time with family and fri...
MARCUS SAMUELSSON Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking...
GEOFFREY ZAKARIAN The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
YOTAM OTTOLENGHI The decisions you make are a choice of values that reflect your life in every way.
ALICE WATERS I love to use a lot of spices when I cook, so we actually cast a real peppercorn in gold and then ju...
PADMA LAKSHMI Jewelry should not upstage you. I pick one hot point on my body that I'm going to highlight. Let...
PADMA LAKSHMI Every city has a Donald Trump; ours is just the Trumpiest.
PADMA LAKSHMI I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and b...
PADMA LAKSHMI Whether I'm making a recipe or a piece of jewelry or a white-rose-and-jasmine tea or the perfume...
PADMA LAKSHMI I'm not attached to things at all. I'm very lucky to have quite a few beautiful things, but ...
PADMA LAKSHMI My first taste memory is pickle. Even as a kid, I was really weird. I liked chillis. I used to climb...
PADMA LAKSHMI As they say in Italy, Italians were eating with a knife and fork when the French were still eating e...
MARIO BATALI A kitchen without a knife is not a kitchen.
MASAHARU MORIMOTO Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to ...
CURTIS STONE I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
ALEX GUARNASCHELLI If you want to become a great chef, you have to work with great chefs. And that's exactly what I...
GORDON RAMSAY My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday...
JAMIE OLIVER In catering, you're always changing; the client is always dictating to you in terms of their wis...
CARLA HALL I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.
APRIL BLOOMFIELD I love biscuits. I have a real thing for a biscuits, and if it's not made right, I'm gonna c...
JOHNNY IUZZINI

More Emeril Lagasse

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again af...
EMERIL LAGASSE I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fis...
EMERIL LAGASSE When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky f...
EMERIL LAGASSE Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you&...
EMERIL LAGASSE When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a wa...
EMERIL LAGASSE Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to you...
EMERIL LAGASSE I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for sprit...
EMERIL LAGASSE I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great wi...
EMERIL LAGASSE My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
EMERIL LAGASSE I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese baker...
EMERIL LAGASSE I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries...
EMERIL LAGASSE I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In...
EMERIL LAGASSE Home base is the support system where we have a culinary team, my own writers because of the shows a...
EMERIL LAGASSE You can easily put together your own favorite spice blend, whether that's a salt and pepper mixt...
EMERIL LAGASSE My philosophy from day one is that I can sleep better at night if I can improve an individual's ...
EMERIL LAGASSE I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty...
EMERIL LAGASSE I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educati...
EMERIL LAGASSE Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contai...
EMERIL LAGASSE I've always been known for bold flavors and rustic cooking, but there is another side to me. As ...
EMERIL LAGASSE You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing o...
EMERIL LAGASSE My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and...
EMERIL LAGASSE Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of...
EMERIL LAGASSE My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production ...
EMERIL LAGASSE I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic ...
EMERIL LAGASSE I guess I feel that I was following my instincts, and at the same time being guided by the best. I b...
EMERIL LAGASSE Mom ran the house, so we grew up Portuguese.
EMERIL LAGASSE Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares whe...
EMERIL LAGASSE I try to teach my son about sanitation, especially when handling foods like chicken that could be da...
EMERIL LAGASSE I'm working harder than ever now, and I'm putting on my pants the same as I always have. I j...
EMERIL LAGASSE My mom is Portuguese, and my dad is French Canadian. The solid foundations of those heritages, cultu...
EMERIL LAGASSE I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get ...
EMERIL LAGASSE Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you shou...
EMERIL LAGASSE I had these recipes that say do this, do that. Who MAKES these rules?
EMERIL LAGASSE After talking to people all day long in the restaurant, which I love to do, I look forward to being ...
EMERIL LAGASSE Growing up in New England, being schooled and classically trained, it needed to shake, it needed to ...
EMERIL LAGASSE I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking scho...
EMERIL LAGASSE I'm not a TV guy. I'm a restaurant chef and a businessman.
EMERIL LAGASSE Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were wh...
EMERIL LAGASSE We're a new show. We can't afford instant replay.
EMERIL LAGASSE My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge ...
EMERIL LAGASSE I know this is a major catastrophe, but I work so far in advance. My things are planned, my people a...
EMERIL LAGASSE I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's ...
EMERIL LAGASSE I am committed to using only the finest and freshest products. People have come to expect that, and ...
EMERIL LAGASSE When you look at Louisiana food, you'll see there is a tremendous amount of respect. Mainly because ...
EMERIL LAGASSE As I spent a couple of days there, I realized how blessed I am, but you realize what still is going ...
EMERIL LAGASSE I want to give people jobs, believe me, ... I want to get back there and rebuild and want to be a pa...
EMERIL LAGASSE Because of my restaurant schedule and other commitments I have, I shoot up to 12 shows in a week. It...
EMERIL LAGASSE We began building this incredible new foundation in this restaurant, and that's what began giving me...
EMERIL LAGASSE I love to teach, and I am thrilled that so many people want to learn from me. My job is really an ar...
EMERIL LAGASSE I came here because the city has a tradition and is a very respected food city.
EMERIL LAGASSE I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when ...
EMERIL LAGASSE If you don't follow your dream, who will?
EMERIL LAGASSE I have always been involved with both music and food. Music was first, and I kind of had to set that...
EMERIL LAGASSE We're a new show. We can't afford instant replay.
EMERIL LAGASSE Now that years have gone by and I look back at it and I can put one and two together, it was my chil...
EMERIL LAGASSE I never thought about what it was to have fresh milk, or to take milk and make it into cheese and th...
EMERIL LAGASSE My family... always had the value of the family table and these cultural influences of growing up.
EMERIL LAGASSE I'm a good listener. And you have to have people to be a good listener. I take that very seriously. ...
EMERIL LAGASSE My philosophy from day one is that I can sleep better at night if I can improve an individual's know...
EMERIL LAGASSE I love it all, because it's all real.
EMERIL LAGASSE I'm just fortunate that now I have an audience of people on the show who don't have to pretend they ...
EMERIL LAGASSE I guess I feel that I was following my instincts, and at the same time being guided by the best. I b...
EMERIL LAGASSE I want people to know... the difference between Creole and Acadian cooking. As you can tell, I am pa...
EMERIL LAGASSE The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longe...
EMERIL LAGASSE The cool thing is that now that people have made this evolution where cooking is cool, people are do...
EMERIL LAGASSE If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty e...
EMERIL LAGASSE If you think big, then it's going to be big.
EMERIL LAGASSE I've always done food that can work in a set time frame. The message I'm trying to get acros...
EMERIL LAGASSE I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
EMERIL LAGASSE My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique becau...
EMERIL LAGASSE If you don't follow your dream, who will?
EMERIL LAGASSE You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that th...
EMERIL LAGASSE Music is one of those things that is constantly going in my head all the time. It's sort of like...
EMERIL LAGASSE Life just doesn't hand you things. You have to get out there and make things happen. that's ...
EMERIL LAGASSE