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.

Lumps are caused by one thing and one thing alone - the improper addition of a starch.

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

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.

Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

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