I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position to describe to an American viewership that Tuscany is different from Umbria, and it's different from Emilia-Romagna and, not that that was news, but it was never presented to them in a way that was, "Hey, look. This is a different plate from that different place." And although we all think of "spaghetti, lasagna, ciao," as what Italy is all about, there's all of this great stuff... I was merely an interpreter. I wasn't the developer of the content.

I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or dinner. And if you can do that, you will restore us to the peace.

The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

If you go to Italy and you drive from the airport to the town, there isn't 30 square feet that isn't planted by someone. Even next to the train tracks, they see the joy of the interaction with the planet as integral to the experience. The idea that you can get free arugula just by planting seeds... because it will regrow itself the next year. We've come a long way from foraging to now planting. The next step of that will be continuing that expansion of planting and really owning the crops.

In case you're wondering why Guy Fieri is here, he won a contest.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.