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The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Littles
Sweet
Flavored
Little
Works
Imperceptibly
Wells
Bits
Spice
Without
Almost
Sweeter
Well
Five
Spices
Even
Making
Asian
Really
Makes
Quantity
Used
Chinese

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Michigan is my antidote to Manhattan. This is where I come to relax.
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Find something you love, because if you love what you do, you'll never spend a day at work.
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Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.
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In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
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The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
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My kids and I make pasta three days a week now. It's not even so much about the eating of it they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
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The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
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The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.
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Look at cookbooks with your kids and ask them what sounds good.
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.
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All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
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What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
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Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.
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When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
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