Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden.

In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

We can all agree that government cant solve the obesity crisis alone. Its an ongoing issue that will require a collaborative effort across private and public sectors if we want to see some long-term success.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.