Best Culinary Creativity Quotes

"As a recipe developer, I wish that I had come up with this shape and decoration for a cookie."

"Being able to mix and match prepped ingredients allows me to enjoy unique and different meals every day."

"I originally was going to make an Aperol Spritz punch but changed my mind last minute and ended up making a citrus raspberry sangria."

"Fried parsley, now you may think that's strange but trust me, you'll love it."

"Every time I make a recipe, I challenge myself to make it better, to try something new, and really just go for it."

"The brine from a jar of capers, the most top-secret ingredient ever for garlic shrimp."

"You take a big slice of watermelon you put it between paper towels put in the fridge and leave it overnight which dries it out a bit then you can marinate it season it and bake it and it ends up having the consistency of like a piece of tuna."

"They're both perfectly delicious but it's up to you to make this pizza"

"Just imagine when you open up the oven and fill your home with the smell of fresh-baked bread with a subtle sweet dandelion flavor."

"Are you gonna put some mango in under now oh I forgot about that thank you yeah the recipe I found online calls for angostura bitters which I didn't include in my first build here because they didn't exist until 1824."

"I love game myself, and today I'm actually going to make a royal recipe."

"Build a better burger with the help of the Sporked team."

"With non-stop scandals and growing concerns over his cognitive capabilities and his age are Democrats starting to turn on Biden?"

"Whether you're going to whip this up for a Mother's Day brunch or one of those always appreciated weeknight breakfast for dinners."

"You may not think that citrus lime and coffee work well together they work supremely well together."

"More than that, state fairs have evolved to serve up over-the-top food creations you won't find anywhere else."

"As a chef, one of the biggest kicks I get is taking an ingredient that doesn't cost much and turning into something that looks and tastes like a million bucks."

"What we're gonna be doing is a prison latte."

"Cooking is about being adventurous and having the confidence to go off piste and being a little bit more daring."

"Take advantage of the variety of complex pans. Make every dessert unique and yummier than ever. The silicon material never loses shape and pops easily."

"Look at these stunners, that fold method is what is key."

"The presentation, the creativity, the taste, and of course, the most important question, is it a cheesecake?"

"Pasta: an economical option that fosters culinary creativity and community spirit."

"But shoutout to the pumpecapple pie. Bobby, you figured it out!"

"Exposed bread sandwich! Oh my god, you're an innovation daddy!"

"Congratulations, you did it, you made a giant boba tea."

"Oh my gosh, I got one, we're gonna make a big Thanksgiving meal out of this."

"Nothing better than that, flowing, freestyling, and making food."

"This is gonna give you not only beautiful flavor on the chicken but you're gonna have beautiful stuff happening in your pan."

"Maybe we could do a spicy fried rice challenge, I don't know, that's not a bad idea."

"It's all about what you like and if you want to use Nutella, give it a shot. It'll probably be good."

"Experimenting in the kitchen and playing, trying different flavors and mixes to get what you want."

"The Reese's flavor in that sauce married with that lamb fat is like next level."

"Somebody literally reset this guy's life and he still beat winning."

"Risotto is really a blank canvas... you can do a red wine risotto, anything you can imagine."

"These banquets that Queen Elizabeth the First would have were bonkers. They would have sugar plates, sugar castles, sugar statues, so you can eat your dessert and then eat your plate."

"The strength of Vietnamese street food is in the creativity and the innovation always coming up with new stuff because you don't need a ton of money to create really interesting delicious street foods. I love it."

"I feel like all I wanted to do was pay homage to a Big Mac in a grown-up way. Jay, you got a hit, man."

"Who thinks to put a chicken nugget inside of a waffle?"

"Making some sort of Thai red curry is how I trick myself into eating a bunch of vegetable friends. Just throw them all in there and there you go!"

"I feel like all of the recipes have so many like nice ingredients in, I just wouldn't use otherwise."

"You have to sauce it up, like a cheeseburger wet with hot sauce and barbecue sauce."

"The more fun that you have in the kitchen, the more likely you are to experiment with your food skills and practice making different healthy dishes."

"It really does taste like carbonara but it also tastes like dessert."

"Throw that sauce in, we need a little extra luck in here."

"It's basically the sandwich version of an angel food cake, whipped cream, strawberry in a sandwich form. Right? Sounds great."

"It's very exciting to come up with a dish that will work."

"It's all about just releasing all attachment of anything you've ever known about cooking."

"It's nice to see Khan's passion for the dish that he created. He's like a different chef."

"The ginger is what kicked it beyond the stratosphere, I think, into the ionosphere as we approach a low earth orbit."

"Halloumi, red pepper, and diced onions, that's a perfect pizza."

"It felt good working with fresh ingredients. It was fun to just grab something and throw it all together."

"Fish wrapped in prosciutto sounded interesting to me... so that's what we're going to cook."

"It's like the world's best grilled cheese and a teriyaki marinated pineapple."

"This is what you guys subscribe for. Wacky food combos!"

"A freaking amazing looking high-end meal with ants."

"Stuffing waffles, that is the best way to enjoy leftover stuffing."

"How do you innovate a chicken sandwich? You get rid of the bread to maximize the chicken." - "KFC Double Down is two strips of bacon, two slices of money."

"Everything can be made delicious if you get those spices and flavors involved."

"I really do love the challenge of taking things that we do have on hand and making something out of it."

"It is off the charts, that little touch the mixologist came up with."

"The humble crepe becomes a show-stopping dessert when stacked layer upon layer with green tea flavored pastry cream."

"Each team will present their very own version of a fine dining Pizza, ultimately I want something stunning."

"One of the great things about meal prep is that you can start to combine your ingredients in ways that you hadn't originally even thought of."

"You can then add additional spices, sauces, marinades which can completely change the meal."

"We're cooking food now, okay? Not reheating it."

"The secret of having fun in the kitchen is to know what to do with the ingredients."

"My philosophy of cooking: throw down a foundation, then build it up however you want."

"So many ways of making plant food taste great."

"Sourdough bread is sort of endless with what you can do with it."

"Mix fresh ingredients, work in small portions and build towards something, and just about anything can become a cocktail."

"Crepes just make me happy. You can throw anything in a crepe if you had no idea. You can."

"It's hard to top a cheesecake by turning it inside out."

"So when those times happen around your cookin', you follow your mama heart and do what you have to do for your family, and then you just adapt the food."

"Making it yourself allows you to control the ingredients."

"This is not a pumpkin pie. A gratin of pumpkin, but look how beautiful it is."

"This guy make his egg look like a dancing green and red chili."

"I thought of being more creative this year, so Bon Appetit."

"I'm not gonna be a purist here I can make something that isn't authentically Italian if it tastes great."

"I seen a [ __ ] slice a Hot Pocket in half and add some [ __ ] to it, some pepper, put some bacon in it, [ __ ] it back up."

"Just imagine honey mustard mixed with maple syrup, fantastic!"

"For the Italian vinaigrette, we're gonna make a full cup of dressing for the French vinaigrette we only made half a cup."

"The little sauce in the middle, like come on, like that is actually legendary."

"They figure out how to take the things that taste good and then annoy you with them."

"I'm going to have to make him the best lunch all in blue food, but I'm going to prank him a little bit."

"Rice Krispies, the best cereal because you can make this and Rice Krispie treats. Mmm, look at this."

"Or it's the great butter. Either way, if you turn it into the badass culinary universe, you're getting good products."

"Welcome to date night, the show where we take a restaurant meal and then attempt to recreate it at home."

"Let's cook some food and also let's just make sure that we can still build."

"Creamy pasta without cream, that's what I love to say. No cream in carbonara."

"Nicole, what I have for you today are Blue Point oysters with a little bit of Baja Blast granita infused with cilantro pepper and cucumber."

"Use leftovers to make completely different meals, not just reheating."

"Nutella works too, these will be my signature sweet Sushi."

"Remember, we're trying to cause a food mess, not a legal one."

"Improvise, improvise. You don't have to have all the ingredients to make a lovely dish."

"Nothing can stop me from making more Handwiches."

"The orange honey cake comes with a ginger orange ice cream, chili date jam is drizzled next to the ginger chili Sable."

"Literally anything can go on top of a pizza."

"I think recipe development is just like doing experiments, which can be frustrating but sometimes very rewarding."

"Essentially the use of leftovers is how do you take the same ingredients and take them to either a different part of the world or a different style of food, so you don't get bored of the same thing two nights in a row."

"I made a really good one with strawberries because it's strawberry season now."

"How can I dress it up this time, how can I amuse my fruits and bring a bit of Twinkle?"

"I love spaghetti. I love tacos. Why not put them together?"

"I'm doing a miso marinated black cod over a daikon puree with bok choy, oyster mushrooms, and topped with bonito flakes."

"Thank you all for a year of mythical kitchen. Dreams become food."

"You wouldn't think that all these flavors would mix well together, but they actually do."

"Instead, balsamic can be used to amplify ice cream, steak, pizza, hoagies, a weird bowl of leftovers..."

"It's like Luke Skywalker and Darth Vader in a bowl because the soup is so sour, we need something fatty, substantial to balance that out."

"Sandwich talk and I've been getting a little creative. I've been putting barbecue sauce in my sandwich as well as, like, roast beef and turkey and, like, mayo and cheese and, like, my thing is like I need the freshest bread and sesame roll."

"Then to the separate silicone liner, I'm going to add a handful of shredded cheese."

"For creative use of store cupboard ingredients, and taking a classic Heinz sauce to an unexpected place, our winner is Jamie."

"I really enjoyed this $21 series Mainely because it was really about taking a very small amount of ingredients and seeing how many creative meals I could make with them."

"You can take leftovers and repurpose them into a completely different dish your family will love it and the variety is good for all of us."

"Spicy tuna fish cakes... turns this humble ingredient into something delicious."

"You bring all these huge flavors...and you create something so harmonious and so beautiful at the end."

"Look at that, look at how thick that is! It's just three donuts that you put together and you put your face on a donut."

"We don't need to add fish to a meal to make it amazing."

"If I had a sandwich named after our dear Marcus Agrippa, what would it be called?"

"Are you serious? He says we're gonna use a can of soup to make a burrito!"

"The cheese burst of Afghani chicken delivers a mouthwatering blend of creamy Afghani spices decadent cheese and succulent Tika kebabs."

"Tender chicken bursts with Smoky zesty flavors accompanied by a hint of sweetness and a subtle caffeine kick."

"It tastes like a healthy sweet and sour chicken which is supposed to be."

"Throw it in the waffle iron. Let's hack your world."

"Once you have your base layer, I'm going to just fix it up a little bit with my scribe here."

"In a world where burgers are all the same, the Big Mac came in and said, 'No, we're gonna do two patties. We're gonna do bread in the middle. And we're gonna do a special sauce.'"

"What if cooked lamb with cauliflower and puree and then roasted cauliflower."

"It's rich you're like actually making me rethink about my own relationship too especially the the process of food creation I've never wanted to use that word before but that's good I feel that right now."

"It's time for Solid Foods Liquid vs Liquid Foods Solid, Which Will Get Booed and Which Will Get Applauded?"

"This looks incredible, it completely jazzes up your Brussels sprouts."

"Hit all those notes there, put them together, bang, you have an amazing restaurant."

"Adding the cold foam on here is actually super good because the green tea is totally unsweetened, gives it a little kick, a little something."

"Meow thinks outside of the box and prepares a lavish bowl of fresh fruits and veggies."

"Think outside the box with your fruit fillings."

"Well today, we reject that theorem because we're taking an American classic, la hot dog and we're twisting it into different dishes, which may or may not break a few crew member's stomachs."

"A scramble is just a broken omelette. It's an omelette with more personality."

"Strawberries and soy sauce are basically like the cool people's peanut butter and jelly."

"The way that they pull in the flavors of all these different ingredients that you may or may not normally mix together, it is to perfection guys."

"This is a simple basic recipe but feel free to get creative with it."

"There really are so many creative and quick recipes that you can make if you have a can of this dough."

"It's easy to create a little Everyday Gourmet when you realize that not following a recipe doesn't spell dinner disaster."

"A buttery, biscuit base already taken to the next level because it's got the heat of ginger in there but then we're gonna get slapped around the face with an electric shock from five szechuan buds."

"And what I really loved about it, was that you weren't trying to hide the fact that the ingredients were from the convenience store, you were celebrating the convenience the bodega experience."

"Whoever came up with this, good work! It's like a cheeseburger but with egg on it as well, nice."

"Do you make the greatest, most intricately put together club sandwich ever, and go for the win, or do you take the ingredients of a club sandwich and make an altogether completely different dish for the win?"

"With these deviled eggs, I wanted to encompass what I think Thanksgiving tastes like overall."

"Sometimes I feel like I don't really want to have children, but then I think about making their food, their lunches, bento boxes, it's like food art to me, it's creativity."

"We're doing kimchi smash burgers on the plane tonight."

"Suma finishes his dish and it is an apple Rado which is delicious for its sweetness and lightness."

"They generate an Exquisite dish by taking advantage of the clams that he was about to send to his parents."

"There's no hard fast rules when you're making a shepherd's pie."

"It's like a barbecue chicken taco in a salad form. I like this salad more than the Avo-Cobb-O."

"The breadcrumbs was a [__] fire ass move."

"I mean, gobble up, I mean, I'll put some chocolate-covered chips in it."

"Can you imagine you got your pecan pie in the middle you got chop it around it and then you're going to have toffee bits on top of that."

"That is our pecan pie balls covered in chocolate with toffee bits on top."

"Recipes like this is what makes me stay vegan. Realistically, when you go vegan, you're not going to be eating cheese and meat or eggs, so you're going to need different versions of those."

"I think we're going to start buying marshmallows instead of that old chicken."

"These are amazing, they're called carrot chips."

"Despite its departure from the market, the legacy of Jell-O 1-2-3 endures, stirring nostalgia for a time when culinary creativity knew no bounds, and a simple dessert could captivate the imagination."

"Just exploring, creating yummy flavors in the kitchen."

"When I first wrote this recipe and I put it in the book, I did call it Almost Ranch, which I don't know if it's still in the book as that?"

"Doritos have been infused into a bunch of dishes here at GMM over the years."

"That's really nice, it's beer battered celeriac, we pop a little bit of seaweed in there as well, so it gets that nice ocean feel. It doesn't taste like fish actually."

"Just because you're giving up things like fat and meat and dairy doesn't mean you're giving up flavor."

"Are you always trying to figure out what you're going to make for dinner but you don't want to make the same thing over and over and over and over again? That's where I come in."

"Pasta is really versatile. You can do a lot with it."

"It's kind of a hybrid of a bunch of different brunch dishes but it's so so delicious and pretty easy."

"I want to take this pineapple barbecue sauce and I want to do two things with it. One, I want to put it on a block of cream cheese. You know how you do like pepper jelly on a cream cheese block? This is made for that."

"What if we were to make enough pumpkin pie cookies and we filled a pie tin with the pumpkin pie cookies and then we put pumpkin pie filling on top and then we baked it? Would that be pumpkin pie or would it be pumpkin pie cookies pie?"

"...maybe use a different kind of meat, maybe use not just cabbage, maybe you add some peppers, maybe you add some zucchini, maybe it's something different but kind of still the heartiness of the cabbage, the onions, and the meat base."

"Yo, my girlfriend last night, we made... she took... we always get the salmon, right? She took the salmon and she made a salmon sushi bowl. Oh my God, it was incredible."

"That's cool for like parties, it's kind of like long-ass sandwiches."

"If you guessed it, nice shot, we're making French onion burgers."

"When you make a pie, you have leftover crust. My idea is break them in pieces, make a mix of pistachio powder, sugar, coconut, and cardamom powder."

"Feels really weird to be putting miso into my cookies."

"So what I'm thinking of making is like, burger wheat with some roasted cauliflower, roasted broccoli, I got this swiss chard, and then I'm gonna dress it in tahini and basically just have like a bit of a...oh, and I forgot, also roast some chickpeas as well."

"Creatively, you can do anything: savory, sweet."

"Chorizo and rice stuffed peppers... rice can almost be like breading."

"Five simple dishes, Allstar leftover rice."

"Baking is essentially just seeing how many different ways you can combine flour, sugar, eggs, and butter."

"They look so yummy and did I show y'all my pesto grilled cheese croutons I mean Game Changer."

"hot dog water ice cubes in the like buttons lemonade"

"This would be good with rice in it I don't think there's rice in here but that would be a good addition"

"I can double, triple my recipe by just adding zucchini to it."

"Keep this recipe, play with it, add stuff to it and really make it your own."

"I think one flavor will combine with another flavor and create the perfect one."

"The combination is fantastic the combination with the cream tortillas and the cheese it is insane"

"It's like a flapjack and I'm not trying to reinvent flapjacks or reinvent baklava. I'm just taking elements from both and combining them."

"But when you're making your meal while locked up there's a big a lot of times you're not going to know what you're going to make you're just going to bring everything together and you're going to make the best meals that you can with what you have."

"Y'all, you don't have to use cinnamon to make cinnamon rolls."

"If you worked at a Domino's and made your own pizza, you could make an incredible pizza."

"Not fishy, so we're gonna go ahead and make some tacos."

"Just adds a little bit of extra flavor in there."

"Marina, what is your entree? I'm going to do black cod steamed in Tarot leaves with a pigeon PE puree. Wow."

"Peeps in a s'more, are you kidding me? That's gonna be good!"

"It's like omelette but dense, super crispy and really delicious."

"You know what might be a great idea? To mix dinner food with breakfast food."

"Launch yourself into the green outer space of the salad cosmos."

"What a great way to take a little piece of bread and just elevate it to a whole new deliciousness."

"I'm gonna add some cinnamon just to give it some flavor because we don't want just like plain oatmeal, you know."