I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.

Believe me, a grain is a terrible thing to waste.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

My advice: write down everything you eat. It's amazing what that "self honesty" can do for you. (Do you really want to have to confess that doughnut? I thought not.)

Racism. It's ugly. Even in tubers.

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.