I'm just sitting around thinking about turkey.

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

I had kicked around the idea for Good Eats when I was directing commercials.

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

Good service can save a bad meal, but there is no level of food that can save bad service.