Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.

It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.

Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.

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