I never rated my cuddle factor, but I expect it's pretty low..

The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point..

My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing….

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I….

I had kicked around the idea for Good Eats when I was directing commercials..

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, th….

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules a….

I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without ….

I became a cook so I could cook and tell stories in wacky ways..

I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, a….

I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces..

I'm like a really goofy home ec teacher..

Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, ….

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with..

I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about….

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simpl….

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something o….

I played every bad guy in Shakespeare..

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless..

The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it..

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the o….