I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

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

Although I don't take myself very seriously, I do take my work extraordinarily seriously.

I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him

Your patience will be rewarded.

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 like a really goofy home ec teacher.