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

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

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

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.

I'm just sitting around thinking about turkey.

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.