I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.

I was up until all hours of the night, listening to stories, meeting great old comedians.

But unfortunately, when you have a kid, you sometimes eat everything they leave behind. So far today I've had some of her leftover pancakes with peanut butter.

I am vegetarian, though, and so is my family.

I stay in my own little zone, and that's good for me.

I love to cook. I make an award-winning turkey chili.

I was like a race horse, just trying to get into the world.

I definitely have a Fisher voice.

I loved psychology and I loved history.

I took up French boys and wine and I studied psychology.

It's challenging, but you have to at least try to eat right and exercise.

At this point, I wouldn't be able to digest meat, and I don't like eating things with faces.

I've never been a waif; I have a womanly figure and always did.

I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.

You want the best for your kid, but everybody's career is completely different in this industry.

I'm sure that my mom would have been happy with any path I chose.

I am still learning every day not to watch other people's careers and compare.

I'm always on the quest for something delicious and healthful.

I knew from the time I could walk that I wanted to be an actor.

Skiing makes me feel great, and it gives my legs such an incredible workout.

I didn't finish college, which is really weird because they awarded me the Alumni of Distinction recently.

My mom has this great skiing event in Jackson Hole, Wyoming, every year for a local charity.

I just believe that whatever you put into your system you're going to see on your face and your body.

I was a backstage kid. I was in the wings looking out.

I don't believe in depriving myself of any food or being imprisoned by a diet.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.

Are you casting asparagus on my cooking?

I just get all jacked up when we start cooking.

There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.

Cooking is like love. It should be entered into with abandon or not at all.

I don't believe in low-fat cooking.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.

I guess I fell into cooking.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

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.

My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.

If people are going to be cooking the books, you're in trouble.