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 there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant it is pretty spicy. But it doesn't have to be. In fact my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

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 I said a few weeks ago that our people would eat cooking oil and olives if necessary I didn't mean that there really would be only oil and olives. What I meant was that our people have the necessary patience to endure the current difficult situation. Palestinians would rather do without certain food items than their national rights.

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked it was the best-and it was my heritage.

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

This June I'll travel once again to the Food and Wine Magazine Classic in Aspen Colorado. For many years my dear friend Julia Child and I have teamed up to teach classes together at the event for the past seven years my daughter Claudine has been my cooking partner on stage.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville Florida. The show called 'Everyday Cooking with Jacques Pepin ' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

When I came to the Food Network I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show I wanted to do a home-and-garden show.

I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when as a nation we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall where you can find cheap but wonderful fruit like mangoes vegetables and spices. I didn't do much of the cooking as Olympia did a lot - I was the under-chef and did some of the chopping.

A lot of people think Japanese food is difficult a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

I love home cooking and I'm not a great one for fast food.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook period.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat such as quick saute or wok stir-frying.

I think people are more savvy about cooking food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier fresh farm-to-table dishes with a nice presentation.

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.

My Mom always cooked healthy. Greek food lends itself to cooking healthy.

I wake up every morning happy for where I am in life. It's not all about the cooking but the fact that I can contribute by using my influence to help people all over the country. In the last two years my partners and I have fed more than 10 million hungry people by bringing meat to food banks.

I'm a home cook and love to read about food but I'm not trained as a chef. I'm just really into cooking and passionate about it.

Instead of going out to dinner buy good food. Cooking at home shows such affection. In a bad economy it's more important to make yourself feel good.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking although I don't cook very much. I love kitchens.

I don't like food that's too carefully arranged it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.