'This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.'

James Beard and Julia Child were close friends and collaborators

The duo met when she was promoting her seminal book “Mastering the Art of French Cooking” in 1961. They quickly bonded, even referring to themselves as “Jiji,” a combination of Julia and Jim. Child, though, was initially prejudiced against Beard for being openly gay, which was rarer at that time.

'I Love to Eat' was the first nationally televised cooking show

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

A quote from Sally Ride

“Three Secrets to Success: Be willing to learn new things. Be able to assimilate new information quickly. Be able to get along with and work with other people.”

'Sometimes opportunities float right past your nose. Work hard, apply yourself, and be ready. When an opportunity comes you can grab it.'

- Actress Julie Andrews (1935 - present)

How to make an iconic Roman dish, with the help of a nonna

Searching for an eggplant parm recipe isn't hard, but finding one worth your time certainly is. Thankfully, this recipe puts you in the kitchen with an actual grandmother, who walks you through her signature dish in a short video explanation. Unlike other online recipes, there isn’t an onslaught of pop-up ads—you’ll just get what you need and the sweet instructions from a genuine nonna.

Polish chemist and physicist Marie Curie (1867–1934) on learning

“Nothing in life is to be feared; it is only to be understood. Now is the time to understand more, so that we may fear less."

'Do one thing every day that scares you.'

-Mary Schmich (1953-present), a columnist for the Chicago Tribune

'Don’t try to be young. Just open your mind. Stay interested in stuff. There are so many things I won’t live long enough to find out about, but I’m still curious about them.'

- Actress Betty White (1922-2021)

'When you're climbing Mount Everest, nothing is easy. You just take one step at a time, never look back and always keep your eyes glued to the top.'

- Author Jacqueline Susann (1918-1974)

'No big challenge has ever been solved, and no lasting improvement has ever been achieved, unless people dare to try something different.'

- Apple CEO Tim Cook (1960 - present)

'Most of man's problems upon this planet, in the long history of the race, have been met and solved either partially or as a whole by experiment based on common sense and carried out with courage.'

-Frances Perkins (1880-1965), first female member of US Cabinet

'Always be a first-rate version of yourself, instead of a second-rate version of somebody else.'

- Judy Garland

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Finding the way home through flavor

In the fall of 1996, 9-year-old Alvin Chang rushed into his family's kitchen to find his grandmother making his absolute favorite dish: kimchi. This interactive story follows Chang's yearslong attempt to recreate the flavor from his childhood home.

'Practice, which some regard as a chore, should be approached as just about the most pleasant recreation ever devised.'

- Legendary athlete Mildred "Babe" Didrikson Zaharias (1911-1956)

'In my experience, each failure contains the seeds of your next success—if you are willing to learn from it.'

- Microsoft cofounder Paul Allen (1953–2018)

'After you make a fool of yourself a few hundred times, you learn what works.'

- Musician Gwen Stefani (1969-present)

'I attribute my success to this: I never gave or took an excuse.'

- Modern nursing innovator Florence Nightingale (1820-1910)

One hundred ways to improve your life without really trying

Whether it’s taking fruit to work (and to the bedroom!), being polite to rude strangers or taking up skinny-dipping, here’s a century of ways to make life better, with little effort involved …

'I honestly think it is better to be a failure at something you love than to be a success at something you hate.'

-Comedian George Burns (1896-1996)

'The beautiful thing about learning is nobody can take it away from you.'

- American musician BB King (1925-2015)

'Until you're ready to look foolish, you'll never have the possibility of being great.'

- Cherilyn "Cher" Sarkisian (1946-present)

Thousands of chefs, writers, and broadcasters have won James Beard Awards

The annual awards recognize excellence in food, both in its creation and criticism. Notable past winners include Nina Compton, Ina Garten, and Grant Achatz

'When you come to a fork in the road, take it.'

- Baseball great Yogi Berra (1925-2015)

'Follow your enthusiasm. It's something I've always believed in. Find those parts of your life you enjoy the most. Do what you enjoy doing.'

- "Muppets" creator Jim Henson (1936-1990)

'You can't be that kid standing at the top of the waterslide, overthinking it. You have to go down the chute.'

- Actress and comedian Tina Fey (1970-present)

'I have learned from experience that the greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.'

- Martha Washington (1731-1802)

Le Creuset's France factory makes 10,000 of its $400 cast-iron pots each day

After nearly going bankrupt in the 1980s, the company expanded its color options and product line to boost sales—something that's also fueled the brand's fanaticism. The Le Creuset Dutch oven was among Julia Child's kitchen staples, and the 2009 hit "Julie & Julia" reintroduced Child's famous Dutch oven to a new generation, resulting in a sales boom.

A quote by Lucille Ball

"Love yourself first and everything else falls into line. You really have to love yourself to get anything done in this world."

'Life's short. Anything could happen, and it usually does, so there is no point in sitting around thinking about all the ifs, ands, and buts.'

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

James Beard completed his first cookbook in 1940

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

'One man can make a difference and every man should try.'

- Jacqueline Kennedy Onassis (1929-1994)

Our kitchen designs are outdated.

Spread the love [ad_1] For decades, kitchens have been centered around the work triangle: the relationship between the refrigerator, stove and sink. But while that basic principle still applies, it’s…

Wine connoisseurs say proper tasting requires looking, smelling, tasting, and thinking

Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.

What it's like to stage in an award-winning kitchen

This video goes behind the scenes with chef Geoff Kie's stage (essentially a short internship) with nominee Crystal Wahpepah at her restaurant in Oakland. Kie learns practical skills from Wahpepah, but also discusses how the stage helped him understand the restaurant's role in the community—and how he might bring those lessons back to his own kitchen.

'The best way to make a dream come true is to wake up.'

- Fashion icon Anna Wintour (1949 – present)

'May your future be limited only by your dreams.'

- Teacher and astronaut Christa McAuliffe (1948-1986)

How Michelin-starred chefs cook steak

Earning a Michelin star is no easy feat; neither is cooking a steak. This tutorial, featuring three Michelin-starred chefs, shows how the pros tackle the subtle art, walking even the most kitchen-averse eaters through the best ways to cook a great cut.

With Americans increasingly concerned about high grocery prices, experts suggest meal planning and using apps like TooGoodToGo to keep household food costs down.

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

'Many of life's failures are people who did not realize how close they were to success when they gave up.'

- Inventor Thomas Edison (1847 - 1931)

'Only those who dare to fail greatly can ever achieve greatly.'

- Bobby Kennedy

'Mistakes are almost always of a sacred nature. Never try to correct them. On the contrary: rationalize them, understand them thoroughly. After that, it will be possible for you to sublimate them.'

- Artist Salvador Dalí (1904-1989)

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

A Quote by Sandra Day O'Connor

"Do the best you can in every task, no matter how unimportant it may seem at the time."

Craig Claiborne invented the modern food critic

The New York Times critic began his column "Directory to Dining" in 1962. While there had been restaurant reviews before then, Claiborne's ethical standards and appreciation for a variety of cuisines established a new kind of food critic and, in the process, a new kind of eater. (Some readers may experience a paywall.)

19th-century Russian writer Leo Tolstoy made a mean macaroni and cheese

He may be best known as the author of classics like "War and Peace" and "Anna Karenina," but he was also an amateur chef, something that was revealed with the publication of "Leo Tolstoy's Family Recipe Book," which includes a rather open-ended recipe for macaroni and cheese.