I want you to know, I eat my own cooking.

This isn't like doing it at home. There's no temperature gauge. If I slop grease out there, I'll be in big trouble. Lard is very flammable. All you need is a splat.

Make sure the grease is hot enough. If the grease is hot enough, they will float real quick.

A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.

A lot of it was lifestyle. There's an affinity for cooking and culinary arts as well as cycling and the outdoors. We also found that it's not just about price: Customers care about quality and how these solutions fit into someone's life.

Well, it took me twenty-seven years, as long as I've been cooking.