Different types of chicken come at different price points. Filets are going to be more expensive. If it’s bone-in and skin-on it’s going to be less expensive.

I’m an activist for gay marriage equality and children’s rights. I’m the face of Share Our Strength.

It’s really easy to figure out why I love what I love, the holidays and food. I know the difference between having them and not having them.

Instead of doing cinnamon, nutmeg, and all those baking spices I’ll have one spice that’s for sweets, and that’s pumpkin pie spice.

I had to be frugal, thoughtful, resourceful. I didn’t have anyone to tell me, ‘You can’t.’ When you’re young, you think you can do anything, and that was really a gift. That’s why I can never understand someone telling me ‘no’ today. ‘No’ just isn’t an option.

I can certainly be part of the socialite group and walk those carpets every day, but I choose not to because I prefer to be grounded. You can’t be at home and on the red carpet.

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 – 12 pound turkey you are done in a couple of hours.

I don’t think there are any footsteps to be walked in. No one else has taken things that you can buy at the grocery store and put them together. I hope that I have a career as long as Julia Child.

When I came to the Food Network, I didn’t want to do a cooking show. I told Kathleen Finch for nine months I didn’t want to do a cooking show, I wanted to do a home-and-garden show.

My most cherished possessions are my grandma’s letters and my vintage Martha Washington cookbook.