Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

I'm not a TV guy. I'm a restaurant chef and a businessman.

My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.