I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.

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.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.

So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.

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.

What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.