Adult Adam: [v.o.] The '80s marked the rise of the cooking show. There was Yan, The Galloping Gourmet, the Cajun cook, and of course, a Swedish Muppet. But my mom's lifelong hero was Julia Child. Julia's show, The French Chef, was the inspiration for our family's deliciously cheesy "French phase."
Beverly: For Erica, savory Quiche Lorraine. For Murray, melty cheese fondue.
Murray: It's like nachos without the hassle.
Beverly: And for my hungry bear, potatoes au gratin, extra gratin.
Barry: This is gonna wreck me. Thanks, Mom.

Pops: I think I know what's happening. Seems whenever I say "action," your mom panics and becomes Julia Child.
Beverly: Oh, don't be ridiculous! Here, I'll prove it. Say "action" and watch me cook.
Pops: Action.
Beverly: [as Julia Child]This lovely dish is made with saltwater prawns, Parmesan cheese, and butter because butter is better! I'm Julia Child!
Pops: Cut.
Beverly: [normal voice] Okay, maybe I am doing a little something.

Adult Adam: [v.o.] Yep, my mom was desperate to keep me at a safe distance, so she spread the word about the latest hot spot for off-campus lunch.
Adam: Bev's Bites? This is just my mom making food at my house.
Johnny: I don't do zoning for the city. Just going for the free grub.
Adult Adam: [v.o.] It was a brilliant chess move. If I wanted to go to a food court, my mom would bring a food court to me. Yep. Bev's Bites was open for business.
Beverly: What'll it be, sir? I've got a wok, and I'll put things in there that the fast food chains are afraid to.

Adult Adam: [v.o.] While I hit a detour, inside was a race for the perfect Parm.
Beverly: Okay, here you go. Pork Parm Wellington.
Lainey: Attempt number nine, so, dear God, please like it.
Barry: Uh, close enough. Let's just move on to meatloaf burgers.
Beverly: No! Not till we've perfectly baked all 53 ingredients. Or is it 54?
Lainey: I thought you said you knew all the recipes by heart.
Beverly: No yenta in the world can remember every ounce of butter and pinch of salt that goes into this many dishes!

Beverly: Now, the secret to shredding mozzarella is to put the block of cheese in the freezer first. Sous-chef Adam, the grater, please.
Adam: My hands are numb.
Beverly: Over the teeth and through the gums, look out, tummy, here it comes.
Adam: Hoooo!
Beverly: Whoooo is excited about my shrimp parm? Well, I sure as heck am. [as Adam] Five stars, Mama. [normal voice] You can find this parm and many more parms like it in The Beverly Goldberg Cookbook.

Beverly: There you go. Rib pot pie with no peas or carrots.
Murray: It's just crust and meat! Thank you.