The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.

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.

I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.

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

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.

I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.