I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that too.

My first outdoor cooking memories are full of erratic British summers Dad swearing at a barbecue that he couldn't put together and eventually eating charred sausages feeling brilliant.

Now that I'm a dad I'm practicing what I call 'one- handed cooking ' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

I had the opportunity to go to law school and my dad who was an accountant couldn't believe I wanted to walk away from that and start cooking.

The cool thing is that now that people have made this evolution where cooking is cool people are doing it on weekends they're doing their own challenges. It's back to cooking. And it's real cooking.

Computers are to design as microwaves are to cooking.

In recent years I've been writing because I'm fortunate enough to work in the world of food television to travel and taste and learn about cooking from the best chefs in the business.

Most small business owners are not particularly sophisticated business people. That's not a criticism they're passionate about cutting hair or cooking food and that's why they got in the business not because they have an MBA.

I started cooking in kitchens right out of high school and I was lucky to work with a lot of great people but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird obscure things in the refrigerator.

Pastry is different from cooking because you have to consider the chemistry beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

My mom is a really good cook. I didn't get the cooking gene but she cooks this really amazing dinner every Christmas and that's always really fun.

The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C - not much good for defrosting the pizza let alone cooking it.

My inspiration was my mom. She's a great cook and she still cooks and we still banter back and forth about cooking. Growing up in a mostly Portuguese community food was important and the family table was extremely important. At a very young age I understood that.