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

My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.

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.)

The journey of a thousand miles begins with a cash advance.

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.

A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.

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.