If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

I hate using the word coagulant.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.

Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.

I played every bad guy in Shakespeare.

You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.