My most cherished possessions are my grandma's letters and my vintage Martha Washington cookbook.

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

Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?

It's really easy to figure out why I love what I love, the holidays and food. I know the difference between having them and not having them.

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.

Lack of sleep makes me less productive. I need a good seven or eight hours a night.

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.