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" The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest. "

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" When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed. "

" The East Village is where I cut my teeth as a kid. I ran around here on a skateboard. "

" I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. "

" I've always had fond memories of cooking Thanksgiving. "

" I can fry hollandaise, I can fry ketchup, I can fry mustard. "

" Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing. "

" I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks. "

" I don't like the term 'dinner as theater,' because that implies something thespian that I don't want to tie into this, but there are plenty of times that people go out to dinner because they want to have an experience. There are, however, probably many more times that people go out to eat because it's 7 o'clock and it's time to eat. "

" I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. "

" There will never be a right or wrong way to cook something, but there will always be a more informed way. "

" Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible. "

" Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs. "

" I think it's important for anyone who is artistic to look back on their body of work and be critical. Maybe the Beatles can look back and say everything was perfect, but we've come up with hundreds and hundreds of dishes, and anyone who is honest with themselves has to realize that every single one wasn't an absolute, unequivocal home run. "

" I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs. "

" Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications. "

" My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game. "

" There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it. "

" Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup. "

" Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved. "

" I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food. "

" Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique. "

" We have a funny sort of love/hate relationship with critics because, unfortunately, in the art/commerce dance that we do, they drive people to the restaurant. Regardless of sometimes how well we prepare the food, if people don't know that we're out there, if someone isn't talking about us, you guys aren't coming. "

" It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty. "

" I would like to, at some point, do a cookbook. "

" I like all cheese, but my guiltiest pleasure is definitely American cheese. "

" Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill. "

" 'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round. "

" I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. "

" As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it. "

" It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge. "