The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.

The only unitasker allowed in my kitchen is a fire extinguisher.

You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.

Although I don't take myself very seriously, I do take my work extraordinarily seriously.

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.

I'm like a really goofy home ec teacher.

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.