People might not protest for overtly political or social causes, but when they can't feed themselves and their family, they will take to the streets.

When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.

I'm a firm believer that people find their own passions.

Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

Although I believe affection and romance should be shown all year around, it's always smart to have a good plan up your sleeve for Valentine's Day.

Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.

My father loved to take us on historical vacations, and you should have seen the stares we received in East Berlin.

The journey into adoption started for my parents, as it does with so many families: my mother and father desperately wanted to have kids, but they couldn't.

It's fascinating when you're from another place, but you don't speak the language.

The food business is very tough, but there's also a lot of love and very giving.

I've been lucky to travel and work all over the world through the lens of the back of the house, and I love that monocle. I love that lens, because it's real people.

There are so many times there could have been a left turn instead of a right turn in all people's lives. I think mine are pretty crystal clear, because of being adopted, being born in Ethiopia, being adopted to Sweden.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.

I love having a croissant and a great cup of coffee. Just one cup.

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.

I have never seen a picture of my mother. My mother's family never owned a photograph of her, which tells you everything you need to know about where I'm from and what the world was like for the people who gave me life.

Healthy can be the new good. Eating delicious should not be sacrificed because it's healthy.

If it's done really well, you don't want big portions because you think, 'That was so fulfilling. I'm not stuffed. I feel great.'

There shouldn't be an announcement that divides our food between what tastes good and what is good for us.

I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.

I stand behind everything I've done.

Criticism is part of the creative man's journey, and I appreciate it.

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.

Most of my education has been around food.

I had great schooling, and my parents were always in front of me, or next to me, or behind me, making sure I had whatever I needed.

As an adopted person, once you find out about that 'other' side of yourself, it's almost like you find out who you really are.

I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.

We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.

I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.

Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.

I don't distinguish the music I listen to from great music - it's just music. There shouldn't be an announcement that divides our food between what tastes good and what is good for us.

In the harrowing aftermath of Haiti's earthquake, one of the greatest needs became desperately clear: safe water.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

The reasons for food insecurity are many and varied. But part of the problem is the global farming systems.

When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.

Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.

Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.