Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.

There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.

My grandparents in Istria had a frasca, which is about the most basic kind of grocery/restaurant. They sold wine from their own vineyard. I took control of the vineyard, hired a local winemaker, and bought another winery in 1996. We had our first commercial vintage in 1998.

I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?