Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.

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

I'm just sitting around thinking about turkey.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

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.

I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.