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Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

Gail Simmons

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Gail Simmons
Age: 48
Born: 1976
Born: May 19
Journalist
Television Personality
City of Toronto
Acid
Flavor
Cooking
Keys
Balance
Sweet
Savory
Littles
Flavors
Little
Harmonious

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There are few women in America that don't want to lose 5 pounds, but I refuse to let that thought dominate my life. And there are too many other real problems in the world - real obesity problems and real hunger problems - to worry that much about a few pounds that I'd like to lose.
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When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
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It's better to get the nutrients for healthy skin from food, not supplements. Salmon, walnuts, blueberries, spinach... lots of my favorite foods happen to be amazing for skin too.
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Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
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Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
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You know, I lose patience really easily I'd rather shop in the grocery store than in the department store. I can pick an apple like nobody's business.
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Patience is the secret to good food.
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Canada is a big part of my life.
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In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.
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Dark chocolate, and salt and vinegar chips are my weakness - but not together.
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