I can’t talk about anything or write about anything if I don’t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with 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.

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

I keep the "ThunderCats" thermos safely in the kitchen.

I never rated my cuddle factor, but I expect it's pretty low.