Today, When I Hire, I

An Instant-read Thermometer Is Your Best Bet For Making Sure That Meat And Fish Are Cooked To The Proper Temperature.

I Was Hired As A Sous-chef At A Restaurant On The Upper East Side. The Chef Liked To Drink - Some Mornings We Would Find Him Sleeping. Two Weeks After Its Opening, I Became The Chef. I Was 20 Years Old, And Way Over My Head. I Had To Hire The Cooks And Do The Menus.

Everybody Says, 'i Have Problems Overcooking Steak On The Grill,' But Just Take It Off Earlier! Grilling Is Really Common Sense. It's Very Simple. You Should Think Of A Grill As A Burner - It Just Happens To Have Grates. You Shouldn't Be Intimidated By It.

I Think Cookies Are Sort Of The Unsung Sweet, You Know? They're Incredibly Popular. But Everybody Thinks Of Cakes And Pies And Fancier Desserts Before They Think Cookies. A Plate Of Cookies Is A Great Way To End Dinner And Really Nice To Share At The Holidays.

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.