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.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

Racism. It's ugly. Even in tubers.

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

I love poking fun at myself. I have a rather mean sense of humor.

So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.

Believe me, a grain is a terrible thing to waste.