If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.

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

I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.

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.

Everything in food is science. The only subjective part is when you eat it.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

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.