A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.

I'm loyal and very good about giving people opportunities.

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.

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

I hate using the word coagulant.

Remember, America: organization will set you free.

A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.