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.

What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.

A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.

I feel a strong wakeup call and need to build social connections.

I'm prickly. I fuss over every single detail.

I'm loyal and very good about giving people opportunities.

Racism. It's ugly. Even in tubers.