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.

I can’t talk about anything or write about anything if I don’t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.

I'm like a really goofy home ec teacher.

The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.

Gluttony is wrong. It's wasteful.

My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.

I hate using the word coagulant.