I teach a cooking class called ‘Insect Cuisine’. I have many, many stewed ants.
Don’t put your boogers in the microwave. If you do, your goos is cooked.
If you overcook the lettuce-wrapped mutton, I’ll burn ewe in a veggie.
I realized I didn’t have the necessary binding ingredients to make a cake. For me it was an eggs-essential crisis.
Exchanging spoken-word cookbooks is recipe prosody.
When I put yeast in my broth I was soup rised at the outcome.
Exactly why am I a dessert chef? Cuz, I get a big cake out of it.
To really spice up your resume, include extra-curryculars.
Whenever I shred fruit, I do so with grate a plum.
I tried to take the wrinkles out of my Fool’s-Gold pastry. But I can’t iron pie right.