The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.

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• Mario Batali:

  There's a battle between what the cook thinks is high art and what the customer just wants to eat.

• Mario Batali:

  Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a

• Mario Batali:

  Michigan is my antidote to Manhattan. This is where I come to relax.

• Mario Batali:

  Keep in mind that in 1975, when you became a cook, it was because you were between two things: you

• Mario Batali:

  You have to be generous if you want to spend your time making someone else dinner. Even if you're c

• Mario Batali:

  I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and thi

• Mario Batali:

  Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and fi

• Mario Batali:

  The way the bankers have kind of toppled the way money is distributed, and taken most of it into th

• Mario Batali:

  Finishing food is about the tiny touches. In the last seconds you can change everything.

• Mario Batali:

  My family makes these vinegars - out of everything from grapes to peaches and cherries. We go throu