There are two schools of fried chicken. One is brining in salted water and the other is soaking in either buttermilk or milk. I just combine the two.

The cookbooks and the writing in general have been a real bonus, but it's not something I've ever pursued... I've been lucky, I guess.

If you like a wine that you drink, now with your phone, it's so easy. Just take a picture of the label. You learn about it. You learn where it comes from and what the soil is like and why you like it. And that'll lead you to another wine.

I am as omnivorous as it's possible to be. I always say there's nothing I won't eat and nothing I won't wear.

Miami, which has already aired, has this wonderful blend of Caribbean culture and Latin American culture and Southern American culture (talking about fried chicken). All those combine to make for a very very interesting array of ingredients, restaurants, and the chefs that come there. It also has great seafood, not to mention the glorious citrus that's there. And all those things inform what you do - and they should.

I always think, after the second glass of wine, you should be putting something in your stomach.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.