If you're good with a knife, you don't need your eyes.

I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.

I keep the "ThunderCats" thermos safely in the kitchen.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

I don't like to be polarizing. It's not who I am.

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.