When I come home from a shoot, I'd rather reheat food I've made than eat takeout.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

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.

My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.