My wife Susi and my kids quite simply are the most fun of all my friends.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

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

I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.

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.

We need to figure out a 'harvest system' to collect the produce that stores don't put out for customers to buy because it's not perfect looking. Frankly, the stuff left to rot in the storeroom is more beautiful to me than the perfect carrot. I'm a gnarly carrot kind of guy.