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

I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.

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 am a filmmaker. That is all I've ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.