Remember, America: organization will set you free.

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.

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

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.