I am addicted to watching cookery shows.
Cooking's my hobby.
I cook as much as I eat, and I like the aroma that comes out of a kitchen.
I can't cook.
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.
I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
There is a standing joke in my family that I was born with a ladle in my hand.
In terms of pots and pans, I just use the basics - I'm not a snob like that.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
There are so many family dinners you can do. I eventually had to go to them and say, 'Look, I don't do spatula work. I don't do scenes with oven mitts. If you're looking for that, you've got the wrong guy. I'm not doing scenes about casseroles. It's not happening.
If you want to be a home cook, just have fun with it. Pick up a couple cookbooks. You're gonna make some mistakes; just go in and try it.
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
Every three months, I'll say, 'Honey, I think I should learn how to cook'.
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I have a theory that kitchens, once they reach a certain level of complexity, attract new gadgets into their orbit, like planets. Only this can account for the fact that I own two melon ballers.
The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven.
It's always nice to have more than just two hands if you're making cakes.
I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.
