I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

Different types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.

If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

I didn’t even cry, I was stunned. You know, and that’s just how fast life turns. It turns on a dime.

Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.

Give yourself permission to get the most out of your life. If you're spending all your time scrubbing corners with a toothbrush, you're kind of missing the point. Taking shortcuts doesn't mean shortcutting the end result.