The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.

If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

I love New York. I'm a guy for whom a New York accent is a comforting thing.

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

I'm not besotted with the notion of being on CNN to the point that I'm going to suddenly morph into Anderson Cooper or Christiane Amanpour. I'm not a foreign correspondent.

They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.