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"I went in saying I wanted to be the food guy."
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"Peanut butter is a poor man's marmalade."

"Why does man kill? He kills for food. And not only food: frequently there must be a beverage."

"A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place."
Explore more quotes by Ted Allen


"My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it."


"I've leased the apartment; my partner is going to come out here. But we're keeping our house in Chicago because real estate is a really good investment and also because it is just crammed with full of stuff!"


"However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about."


"You know the great irony is that people think you have to have money to enjoy fine food, which is a shame."


"For each episode the five of us are all wearing clothes by the same designer. It's a different designer for each episode, but for each one we're all wearing their clothes."


"Well, we don't take money from people and then show the product. It has to be a product that we like anyway, and that's true for all five of us, which is one of the really nice things about the way we make the show."


"I'm in a loft and the kitchen is in the very center of the apartment. The whole place revolves around it."


"I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world."
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