Finishing food is about the tiny touches. In the last seconds you can change everything.

I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream.

I think any way of getting people into the field by lowering the threshold of the cost to get them to play, is great. That said, there's all these restaurants around that are very popular that have one menu. And they don't even have tables, and they don't even have backs on their chairs. It's not really the experience I'm after, but I'm happy they exist.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

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

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

I got some media coverage for using the tail, the ear, the oink.